Posts Under Traditional Cuisine Category

Sate Bandeng

Sate Bandeng

This is a unique culinary Banten historic food, it is said the Sultan of Banten want to serve food to guests without the hassle of having to sort out the fish bones that have been processed clipped to using bamboo. It was a tasty and satay is served boneless milkfish, so we need not sort out the fish bones. Source : http://wisatamelayu.com/id/object/604/336/sate-bandeng/&nav=geo http://bisnis...

Es Tapi Uli

Es Tapi Uli

Ice tape Uli is a typical beverage betawi creations made from a mixture of syrup, black sticky rice, sticky rice with pieces of green and of course Uli (tape). Tape is a kind of comestible produced from the fermentation process (fermentation) made from cassava. Source : http://asisty.wordpress.com/2009/11/02/tape-uli/

Kerak Telor

Kerak Telor

Egg crust is authentic regional food Jakarta (Betawi), with the materials of white glutinous rice, chicken egg, ebi (dried shrimp marinated) plus dry roasted shallots fried, then given a refined flavor of roasted coconut, red chilies, kencur , ginger, pepper grains, salt and sugar. Usually found in traditional markets or in the event the anniversary of Jakarta and other big events. Source : http:...

Peyeum Bandung

Peyeum Bandung

Although there are many similar snacks of this type in other cities, the most famous Peyeum is still the one from Bandung. Peyeum is made from boiled cassava and then poured with yeast to undergo a fermentation process within some days. It is usually regarded as a typical snack of Bandung http://cahyanathea.files.wordpress.com/2009/12/peuyeum.jpg http://www.scribd.com/doc/17334497/Peuyeum-Bandung...