COLENAK FROM BANDUNG

Colenak stands delicious dipped (Sundanese language), is a food made ​​from peuyeum (fermented cassava) is burned then served with a sauce made from grated coconut and brown sugar. Bandung typical foods that still survive today, although somewhat rarely sell them. Because of the sugar content in the tape is easy to burn the tape, though this is the most delicious part for some people.

From the time of our grandparents, Bandung besides its natural beauty and famous for its people are friendly, the famous one is food ngangenin because high taste and diversity, ranging from small meals or snacks and meals weight.

To make colenak the ingredients are very simple and very easy to come by. Materials needed are a tape, banana, grated coconut and sugar already in the red. For those who like nuts, dried beans should be added that already crushed (not too fine yes, that is more felt crunchy), so that more nyummi taste on the tongue

How to make it split into two phases, namely the manufacture and burning sweet sauce & banana tape. 
Tool that is used to burn the tape and banana is a tool that is often used for grilling satay. And do not use a gas stove, more mantep use charcoal. Want charcoal or charcoal from coconut shells, was up to, which is important in order to use coal more steady. before baking, banana halved first, that is thinner and accelerate the burning process. Watch out for foods that are not like sand-banks, not too long baking yes. 
To make the sauce sweet pretty straightforward, which is just enough to cook brown sugar using Katel. Once the liquid brown sugar, grated coconut inputs already provided earlier. Stir until smooth and if it is too thick, boiled water may be added to taste. 
After the tape and grilled bananas and sweet sauce is ready, serve tape and banana on a plate ... Then flush with sweet sauce already made earlier. For those who like nuts, sprinkle the top with the beans already ground. And TADAAAAA ... colenak ready to be eaten. So easy right? 
Oh yeah, this addition can be added colenak use nuts, agan can add cheese on top. Anyway, he cut his own creations , and it was, definitely wear lezat.Can also mixed cheese, cherry, condensed milk, meses, even disposable syrup. Definitely more stable!!!!! Colenak This is typical when eaten during breaks, with a cup of hot tea is brewed tea is also ideally will add memories of Bandung grow thick.

TIPAT CANTOK FROM BALI

Delicious dough tipat cantok offer a festive flavor, but the price remains affordable. Cheap food vendors is very easy to find in many corners of the city of Bali.

Tipat cantok is a very popular food. No wonder when stalls selling tipat cantok very easy to find in Bali. Cantok tipat dough flavor offers a very festive flavor plus a very crispy crackers and savory ingredients and materials used vary widely, like gado-gado.

The basic ingredients are used, namely tipat rice cake, tofu, and vegetable sprouts. While herbs are used, ie chili, onion, garlic, mashed banana, and fried beans.



How to make it very easy, the ingredients poured into a pestle and mortar like hotcakes, onion seasoning, and a banana that was mashed. Next, grind and add a little water to make it more subtle. Once the seasoning is ready, and know tipat cut, plus vegetables sprouts. Then, stir until smooth. To make it more palatable, add the soy sauce. Tipat cantok was ready to be served.

TINUTUAN FROM MANADO

Tinutuan or Manado porridge is a typical Indonesian food from Manado, North Sulawesi. Some say tinutuan is the typical food of Minahasa, North Sulawesi. Tinutuan is a mixture of various vegetables, do not contain meat, so that the food could be a food interaction between groups of people in Manado. Tinutuan usually served for breakfast along with a variety of complementary cuisine.

Tinutuan word of unknown origin. Since when tinutuan a typical food Manado city is unknown. Some say tinutuan began bustling trading in several places in the city of Manado corner since 1970. Some say since 1981.

Tinutuan used to be the motto of the city of Manado since Jimmy Rimba Rogi leadership of mayor and deputy mayor Abdi Wijaya Buchari 2005-2010 period, replacing the previous motto Manado City Wise Man.

Manado City Government through the local Tourism Office in 2004 (there is also a saying in mid-2005) make the area Wakeke, Wenang District, City of Manado as a typical tourist sites Tinutuan food.

Based on the story by word of mouth or it could be considered groundless story, I had heard how the history of the creation of Manado porridge (tinutuan).

From the stories the old people, in the Dutch colonial era, the economic conditions of the population is very low, so they are difficult to meet the food needs of the family.

Economic considerations and finally with a little extra element of creativity, the population of that era finally began to utilize food they can find in the yard or in the garden, such as pumpkin, sweet potato, papaya, kale, corn, gedi and by mixing it with a little rice, they cook all the food together. And created Manado porridge or that we are familiar with tinutuan, whose contents varied vegetables and porridge.

Regardless of the truth of the story of this mouth, the one thing that I think is useful is how easy we make a healthy dish that is simple yet full of nutrition.

Materials Tinutuan / Manado Porridge

Tinutuan making simple ingredients. Tinutuan is a mixture of various vegetables that pumpkin is also called sambiki, rice, cassava, spinach, kale, leaf gedi, corn, basil.

Presentation

Tinutuan is usually served for breakfast. Tinutuan be served with salted fish and a variety of complementary dishes as seen in the picture.

Presentation in Manado

Tinutuan, in Manado, served with cakes nike, sambal roa (roa rica, Dabu-Dabu roa), fufu tuna or smoked tuna, corn fritters. Tinutuan can also be served with noodles or mixed with red bean soup called brenebon.

Tinutuan served with noodles called midal, where the suffix is ​​derived from the word dal which is another name for pedaal tinutuan in South Minahasa region which is a region subetnis Tountemboan in Minahasa.

Tinutuan can also be mixed with red bean soup called brenebon. Tinutuan mixed with brenebon is sometimes also added tetelan cow, which supposedly credible people who eat it can attract "wheel" (wagon). In the Christian community in Manado, which is mixed with brenebon tinutuan can also special is served with added pork leg, usually on a special occasion like a show that eating spilled on thanksgiving day in Manado.

MENDOAN AND YUTUK FROM CILACAP

In Cilacap regency there are some food products that became the hallmark of this area. These foods include steak breadfruit, banana sale, criping bananas, crackers mackerel fish, as well as a variety of marine products such as shrimp paste, salted fish, crackers and a big sebagainya.sebagian typical food products is a product processed household and still use family labor.
Basically the typical food products Cilacap already has its own market, even for some existing products are shipped out of the region. Some of the obstacles often faced by producers such as production technology still using labor-intensive technology, meaning they rely on a human to produksi.Yang most popular in everyday life is tempe mendoan. Tempe mendoan contained in the Cilacap region tend to differ from other regions are likely to take more wide, thin, and has a very delicious taste. But along with the rise in raw material prices are rising soybean tempeh is currently tempe size mendoan current tend to be smaller than before. Regardless of the cost continues to rise, typical mendoan Cilacap be more delicious if accompanied by fresh vegetables and chili nauseating hot tea.

Beautiful PIWPantai Widarapayung (PIW), is one of the natural attractions (beach) located in Cilacap regency, Central Java. This attraction is located 35 km east of Cilacap City. Access to these attractions are easily made ​​objects mainstay of Cilacap is visited by many tourists.
PIW began attraction visited by tourists since the tsunami disaster in mid-2005. Since then the beach is a concern of many parties. Starting from the visit Mr. President, Susilo Bambang Yudhoyono, witasa object is increasingly equipped with various facilities and infrastructure. Starting from a walk along the beach to private swimming pools and stalls selling traditional food of this coast.
One typical food is peanut brittle Yutuk beach. Foreign to most of us who are new to his name. Hard to explain only with words ferbal language kata.Dibawah are image / photo yutuk peanut brittle.
Yutuk is one of the beast beaches shaped like a cockroach but not flattened. The size of a man's thumb and memeiliki shell on top of it. When I was a blackish brown color raw, but after cooking into red as cooking shrimp. It seemed that no less than the shrimp, it makes most of us feel dizzy after eating it. But do not worry, as long as we eat reasonable portions, then no problem.

PAPEDA FROM PAPUA

Papeda is the staple food of our brothers in Papua and Maluku. Papeda made ​​from corn starch, and corn starch is usually made ​​by a resident in the interior.
Papeda are delicious when eaten with yellow sauce, fish sauce is a vegetable that is yellow. The yellow vegetable soup, no sour taste spicy mix. Hmmm, that's so good, especially when eaten while hot or warm.
You probably never heard of this, but have you ever imagine what would it be? For those of you who do not know, maybe you can imagine the 'kanji'. You know starch is given hot water? Approximately how its shape? Such as the 'glue' is not it? If the 'glue' that you eat how it feels? heheh. Definitely weird huh?

Corn starch is selected weeks to make papeda have good, because papeda can determine the quality of itself. But instead of sago flour sold in the super market. To my knowledge, the quality of which I ate papeda derived from corn starch white color rather wet and dense, meaning not as smooth as sago flour is sold in supermarkets. I know that corn starch was placed in a container which is also made ​​of sago leaves, called 'Tumang'.
How to make papeda though it looks easy, but not just anyone can do it. If up to one measure, the resulting papeda too liquid. Usually the first liquefied corn starch with water (sometimes given sugar and salt as well). After that, use hot water (boiling) for corn starch is dissolved into the already melted. By the time the hot water is poured, stirred slowly making sago cooked evenly.

After another complementary dish was available, papeda also ready to eat. Well I take papeda from place to transfer to a plate of course, require its own way. Can not use a spoon, like taking soup from the container. Usually papeda 'rolled' over and over again with the two sides 'chopsticks' bamboo clumps papeda to separate from the main to be moved to the dinner plate. Once is enough, papeda on plates supplemented with fish sauce to taste yellow, yellow fish themselves or grilled fish there. Papeda itself does not have the sense, therefore, largely determined by the delicacy Kuah yellow fish. This is the key of dishes are the real papeda.
Now the most exciting part is the way to eat it. Many people who are not unusual, perhaps thinking to use a spoon as usual. Indeed no malarang, but a native of the Moluccas or Papua will not use the method. Papeda that has been mixed with yellow fish sauce would be "sucked up" slowly from the end (side) plate, while taking the yellow fish sauce. Weird huh? But that's the way they eat.
O ya, papeda should not be the main or sole food except for those already familiar, especially to maintain a sense of satiety. Because every few hours later you will feel hungry again. After eating papeda taste, you may switch to other foods to complement your stomach needs.

SERUIT FROM LAMPUNG

Various specialties Lampung Indonesia often heard by people everywhere. Not much different from typical Palembang, besides Lampung is located adjacent communities also adopt the smell of fish dishes and a sweet tamarind sauce.

Seruit

Lampung is the typical cuisine of the harpoon, which are fried or baked fish dishes and mixed with shrimp paste sauce, Tempoyak (processed durian) or mango. Type of fish is the large river fish like belide, baung, layis etc., plus fresh vegetables. While the drink is sherbet, made ​​from mango fruit juice Kwini. In food shops and souvenirs, there are also special food that is sambel Lampung, Lempok (lunkhead), banana chips, crackers kemplang, sweets etc..

Fresh vegetables in a sauce dish harpoon can vary, but in Lampung known various types of plant material that fits into vegetables. Besides cucumber, banana, basil, cabbage and tomatoes. But there are also vegetables baby corn, papaya and fennel.
Lampung society really believe that if you want to eat should not be alone. Due to sample cuisine harpoon no avail if not enjoyed by friends or many people. So that there is always in their minds is who will diseruit if no one else and want nyeruit what? This may happen because of what it means to be bullied by anyone spicy taste chili from the harpoon. In addition, there are special food Lampung, namely durian. The location is easy to find and Sukadanaham Putuk Stone.