Indonesian food ( Pecel )

Pecel is the typical food of Madiun in East Java Indonesia made of boiled vegetables such as spinach, bean sprouts, long beans, basil, leaves of sesbania, krai (a type of cucumber) or other vegetables served with sambal pecel watered. Concept pecel dish with a salad there are similarities with the Europeans, namely that poured fresh vegetables mayonnaise topping. Just to pecel pecel sauce topping. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onion, sour java, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. In addition pecel also usually served with warm white rice plus chicken or jerohan. Presentation mode can be on a plate or in a folded leaf pincuk called. This dish is similar to gado-gado, although there are differences in the materials used. Pecel spicy flavor that is characteristic of this cuisine shock.

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Gado-Gado Recipe ( Indonesian Mixed Salad )

Ingredients :
400g (2 cups) 120g (1 cup) 120g (1 cup) 120g (1 cup) 3 tablespoons 50g (1 3/4 cup) 300g (1 cup) 120g (1/2 cup) 5 leaves 2 12 Dressing 3 tablespoons 100g (1 cup) 7 cloves 1 teaspoon 2 tablespoons 2 tablespoons 500 ml 2 tablespoons 1 1/4 teaspoons 5 tablespoons 300g (2 cups)	Potatoes, peeled and cubed Beansprouts Chinese cabbage, coarsely shredded Long Beans Oil Soy bean cake (tempeh) Firm beancurd Cucumber, sliced into finger lengths Chinese lettuce, washed and dried Hard boiled eggs, peeled and halves Fried prawn crackers Ground dried red chilies Shallots Garlicc Shrimp paste (belacan) Water Oil Water Rice vinegar Salt Sugar Roasted peanuts, crushed
Method : Boil the potatoes until firm and tender, then drain and divide between four serving bowls. Blanch the beansprouts for 10 seconds, remove and plunge them briefly into ice cold water. Repeat for the cabbage. Drain both well and divide between each bowl. Cut long beans to finger lengths then boil until tender and place in e ach bowl. Heat the oil in a pan or wok and fry the tempeh on both sides until brown. Remove and drain on kitchen towel, cube then place in each bowl. Pat the beancurd dry with paper towel and fry in the oil until brown on both sides. Remove and cut into cubes and divide between the four bowls. Divide the remaining vegetables into each bowl and top with half an egg. Prepare t he dressing and pour over the vegetables. Garnish with the prawn cracker. How to prepare the dressing? Blend the dried chilies, shallots, garlic and shrimp pate with 2 tablespoons water until smooth. Heat the oil and sauté the blended ingredients until fragrant. Add the water, vinegar, salt, sugar and peanuts and bring to the boil. Reduce the heat and simmer for another 10 minutes http://www.asianonlinerecipes.com/spicy_salad/gado_gado.php

the narrow sense of food

food can be interpreted as a source of life, because my hobby of eating and of course you really like, I take this opportunity to introduce food from Indonesia, which is very delicious and a variety of options. Because Indonesia has a variety of Indonesian islands must also have a variety of foods are also all kinds of food iIndonesia really - really pamper our tongue, I love food, I love Indonesian food,,
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Indonesian food (peanut sauce)

One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel. Introduced from Mexico by Portuguese and Spanish merchants in 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chillis and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia.

Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce ^[3]. It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, gula jawa (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency. The secret to good peanut sauce is “not too thick and not too watery.” Indonesian peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation. Gado-gado is a popular dish particularly associated with bumbu kacang, and is eaten across Indonesia.

http://en.wikipedia.org/wiki/Indonesian_cuisine
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meaning of food

Food is a substance, usually derived d ' animal or vegetable, is consumed by human beings live to provide nutrition l funds ' energy. The liquid used to this effect is often called a glass, but the food the word "may also be used." This term is sometimes used with metaphor, as "" food for thought"." Adequacy of food can be assessed by anthropométrique status nutritional meals human needs are usually taken by l ' farming or gardening, including plant and animal sources. Some people refuse to eat food animals, meat, eggs, and others. Those that n ' love not eating meat and others are called vegetarians who do that eat vegetables as staple food.Every food has a different nutrient. Protein, carbohydrates, fats, etc. is one example, we'll get nutrients from food. Each type of nutrition that we get has a different function. Carbohydrates are energy sources that we get everyday. One example of foods containing carbohydrates is rice. Proteins are used by the body to help our growth, both brain and body. Fats are used by our body as food and as a backup energy reserves. Fat will be used when the body lacks carbohydrates, and fat will break down into glucose which is very useful for our body when we need energy.

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