Is the typical food Pecel Madiun East Java Indonesia made of vegetable stew of spinach, bean sprouts, long beans, basil, leaves turi, krai (a type of cucumber) or other vegetables are served with a sauce poured pecel. The concept is similar pecel dish with a salad for the Europeans, namely the flushing fresh vegetables mayonnaise topping. Just to pecel pecel toppingnya sauce. The main ingredient of chilli pecel is peanuts and cayenne pepper mixed with other ingredients such as lime leaves, onion, sour Java, pepper and salt. Pecel often served with peanut peanut brittle, peanut brittle plates of shrimp or rice. Also pecel also usually served with warm white rice plus chicken or jerohan. Ways could serve in a plate or in a folded leaf called pincuk. These dishes like gado-gado, although there are differences in the materials used. Pecel the spicy taste characteristic sting of this dish.
Empek - Empek
Empek or Empek-Empek Palembang specialty foods are made from fish and sago. Actually it's hard to say that the center is Palembang pempek because almost in all areas in South Sumatra produce.
Serving pempek sauce accompanied by black-brown called vinegar or Cuko (in Palembang). Cuko made from boiled water, then add brown sugar, ebi shrimp and crushed chili, garlic, and salt. For indigenous communities Palembang, Cuko always made spicy to increase appetite. But with the entry of migrants from outside the island of Sumatra is now common sweetness Cuko with those who do not like spicy. One meal supplement in this unique taste is the fresh cucumber slices and dice the yellow noodles.
Type pempek is the famous "submarine pempek", ie chicken eggs wrapped in batter and fried pempek in hot oil. There are also others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices it's spiced stew), pempek small eggs, and pempek curly.
Pempek can be found easily throughout the city of Palembang. There are sold in restaurants, there are in the cart, and there is also a bear. Also every school cafeteria there that sell pempek. In the 1980s, the seller usually carry pempek pempek 1 basket full of her around town on foot peddle Palembang food. Pempek now there are two types of regular and Parempek Pempek, a mixture of Pare and Pempek.
Serving pempek sauce accompanied by black-brown called vinegar or Cuko (in Palembang). Cuko made from boiled water, then add brown sugar, ebi shrimp and crushed chili, garlic, and salt. For indigenous communities Palembang, Cuko always made spicy to increase appetite. But with the entry of migrants from outside the island of Sumatra is now common sweetness Cuko with those who do not like spicy. One meal supplement in this unique taste is the fresh cucumber slices and dice the yellow noodles.
Type pempek is the famous "submarine pempek", ie chicken eggs wrapped in batter and fried pempek in hot oil. There are also others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices it's spiced stew), pempek small eggs, and pempek curly.
Pempek can be found easily throughout the city of Palembang. There are sold in restaurants, there are in the cart, and there is also a bear. Also every school cafeteria there that sell pempek. In the 1980s, the seller usually carry pempek pempek 1 basket full of her around town on foot peddle Palembang food. Pempek now there are two types of regular and Parempek Pempek, a mixture of Pare and Pempek.
Rawon Rice
Rawon or rice Rawon (because it is always served with rice) is a form of stew meat menu with unique flavor because it contains kluwek. Rawon, although known as the East Javanese cuisine, known also by the community east of Central Java (Surakarta).
Generally Rawon meat for beef that is diced. Very typical soup seasoning Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemon grass, turmeric, chilli, kluwek, salt, and vegetable oil. All of these ingredients (except lemon grass and galangal) refined, and saute until fragrant. This spice mixture then put in the stew broth with meat. Typical dark color comes from kluwek Rawon.
Rawon served with rice, equipped with a small bean sprouts, spring onion, crackers, and salsa.
Sate Madura
Sate Madura is a typical sate Madura. Sate Madura usually made of chicken. Madura, famous as the island other than salt, is also famous satay. Sate Madura was famous throughout the archipelago, Sate Madura can be found almost in all regions, especially in big cities like Jakarta, Bandung, and Surabaya. It is said that the sate Madura itself hard to find. But besides chicken satay as well as the main ingredient is the use of goats characterized by hanging the leg on the back of the goat satay rombong the seller. Marinade is a mixture of finely ground nuts and a little petis onion. Baked with fire from burning coconut shell called first with coconut shell charcoal. It was tasty but forbidden to those who are high in cholesterol and that people with acute gout.
