Friday, August 27, 2010
Friday, July 16, 2010
Indonesian Culinary : Betawi - Bir Plethok
English :
In the Dutch colonial era in Indonesia, during the night the Dutch army in the habit of drinking beer to get warm. So to compete with such a habit that most of the population Muslim Betawi, drinking a beer that in fact contain alcohol is haram and forbidden, is created ala Betawi culinary creations.
To compete with the warm beer with alcohol content, the Betawi people trying to create a beer that is made from a spice that is ginger, pandan leaf, and lemongrass, which has the same function that warms the body. Then creates a traditional and nutritious ingredients that can be drunk hot or cold. Because the idea originally came from the beer drunk by the Dutch army, the traditional drink made by the Betawi people are given names with beer as well.
At serving time in the tube and add the ice cubes in a voice vote PLETHOK due to ice cubes collided with a wooden tube, the indigenous Betawi Beer is in the given name of Bir Pletok (Pletok Beer)..
So that the color of Pletok Beer more interesting, the Betawi people usually use a wooden cup. If planed timber and pour boiling hot water will remove the red color. Pletok Beer consumed is very suitable in the evening or when weather is cold. Pletok Beer warmth derived from spices.
Recipe makes Bir pletok:
Material:
2 ½ liters of water
150 ml sugar Java
1 cinnamon stick.
3 stalks lemongrass, crushed
50 grams of ginger, peeled and crushed.
5 pandan leaves, cut into 5 cm ±
10 kaffir lime leaves
6 cloves grain
1 nutmeg, cut 4
1 pinch of wooden cup.
½ teaspoon salt.
1 tablespoon ground coffee.
How to Make:
Mix all ingredients and boil until boiling. Once boiling, reduce heat, put sugar and boil again approximately 30 minutes. Remove and strain. Filter results will form a thick liquid like syrup.
Mixed presentation mode again with warm water or hot according to taste. Serve hot or cold. Can also be added with ice cubes as antiquity. But be advised to drink more delicious warm
Untuk menyaingi hangatnya bir dengan kandungan alkohol, masyarakat Betawi menciptakan bir yang dibuat dari rempah-rempah yaitu jahe, daun pandan, dan serai, yang mempunyai fungsi sama yaitu menghangatkan tubuh.Kemudian terciptalah ramuan tradisional dan berkhasiat ini yang dapat diminum hangat maupun dingin. Karena ide awalnya berasal dari bir yang diminum oleh tentara Belanda, maka minuman tradisional yang dibuat oleh masyarakat Betawi tersebut diberi nama dengan Bir juga.
Pada waktu menyajikannya di dalam bumbung dan di tambahkan es batu terdengar suara PLETHOK akibat beradunya es batu dengan bumbung kayu, maka Bir asli betawi tersebut di beri nama Bir Pletok.
Agar warna bir pletok lebih menarik, orang Betawi biasanya menggunakan tambahan kayu secang.Kayu itu kalau diserut dan diseduh dengan air panas akan mengeluarkan warna merah.
Bir pletok sangat cocok dikonsumsi di sore hari atau pada saat cuaca sedang dingin. Kehangatan bir pletok didapat dari rempah-rempah.
Resep yang biasa dipakai dalam membuat bir pletok :
Bahan :
2½ liter air
150 ml gula jawa
1 batang kayu manis.
3 batang serai, memarkan
50 gram jahe, kupas, memarkan.
5 lbr daun pandan, potong ±5 cm
10 lbr daun jeruk purut
6 butir cengkeh
1 biji pala, dibelah 4
1 jumput kayu secang.
½ sdt garam.
1 sendok kopi bubuk.
Cara Membuat:
Campur semua bahan kemudian rebus sampai mendidih. Setelah mendidih, kecilkan api, masukkan gula dan rebus kembali kurang lebih 30 menit. Angkat dan saring. Hasil saringan akan berupa cairan kental seperti sirup.
Cara penyajiannya campur lagi dengan air hangat atau panas sesuai selera. Hidangkan panas atau dingin. Bisa juga di tambah dengan es batu seperti jaman dahulu. Tetapi disarankan diminum hangat akan lebih nikmat
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In the Dutch colonial era in Indonesia, during the night the Dutch army in the habit of drinking beer to get warm. So to compete with such a habit that most of the population Muslim Betawi, drinking a beer that in fact contain alcohol is haram and forbidden, is created ala Betawi culinary creations.
At serving time in the tube and add the ice cubes in a voice vote PLETHOK due to ice cubes collided with a wooden tube, the indigenous Betawi Beer is in the given name of Bir Pletok (Pletok Beer)..
So that the color of Pletok Beer more interesting, the Betawi people usually use a wooden cup. If planed timber and pour boiling hot water will remove the red color. Pletok Beer consumed is very suitable in the evening or when weather is cold. Pletok Beer warmth derived from spices.
Recipe makes Bir pletok:
Material:
150 ml sugar Java
1 cinnamon stick.
3 stalks lemongrass, crushed
50 grams of ginger, peeled and crushed.
5 pandan leaves, cut into 5 cm ±
10 kaffir lime leaves
6 cloves grain
1 nutmeg, cut 4
1 pinch of wooden cup.
½ teaspoon salt.
1 tablespoon ground coffee.
How to Make:
Mix all ingredients and boil until boiling. Once boiling, reduce heat, put sugar and boil again approximately 30 minutes. Remove and strain. Filter results will form a thick liquid like syrup.
Mixed presentation mode again with warm water or hot according to taste. Serve hot or cold. Can also be added with ice cubes as antiquity. But be advised to drink more delicious warm
Indonesian :
Pada jaman penjajahan Belanda di Indonesia, saat malam hari para tentara Belanda mempunyai kebiasaan meminum Bir untuk menghangatkan diri. Untuk menyaingi kebiasaan tersebut penduduk Betawi yang sebagian besar Muslim, meminum bir yang notabene mengandung alkohol adalah haram dan dilarang, maka terciptalah kreasi kuliner ala Betawi.
Pada waktu menyajikannya di dalam bumbung dan di tambahkan es batu terdengar suara PLETHOK akibat beradunya es batu dengan bumbung kayu, maka Bir asli betawi tersebut di beri nama Bir Pletok.
Agar warna bir pletok lebih menarik, orang Betawi biasanya menggunakan tambahan kayu secang.Kayu itu kalau diserut dan diseduh dengan air panas akan mengeluarkan warna merah.
Bir pletok sangat cocok dikonsumsi di sore hari atau pada saat cuaca sedang dingin. Kehangatan bir pletok didapat dari rempah-rempah.
Resep yang biasa dipakai dalam membuat bir pletok :
Bahan :
150 ml gula jawa
1 batang kayu manis.
3 batang serai, memarkan
50 gram jahe, kupas, memarkan.
5 lbr daun pandan, potong ±5 cm
10 lbr daun jeruk purut
6 butir cengkeh
1 biji pala, dibelah 4
1 jumput kayu secang.
½ sdt garam.
1 sendok kopi bubuk.
Cara Membuat:
Campur semua bahan kemudian rebus sampai mendidih. Setelah mendidih, kecilkan api, masukkan gula dan rebus kembali kurang lebih 30 menit. Angkat dan saring. Hasil saringan akan berupa cairan kental seperti sirup.
Cara penyajiannya campur lagi dengan air hangat atau panas sesuai selera. Hidangkan panas atau dingin. Bisa juga di tambah dengan es batu seperti jaman dahulu. Tetapi disarankan diminum hangat akan lebih nikmat
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Indonesian Culinary : Betawi - Kerak Telor (Eggs Crust)
English :
Kerak Telor (Egg crust) is one of the typical regional food from Betawi and very famous. This food is made from materials such as white glutinous rice, chicken eggs or duck eggs, dried shrimp and grated coconut dry roasted, and fried onions, red peppers, kencur, ginger, pepper, salt and sugar as complementary seasoning.
How to make this dish quite unique because it is not cooked on the stove, but cooked over charcoal fire. Traders egg crust pan occasionally to turn to the surface of eggs are also baked crust and bake evenly with the fan to keep burning embers. Once dry and crust cooked egg ready to serve.
This food is made by the roast and do not use just a drop of coconut oil though. This may be due to a rare antiquity coconut oil. With food so this is perfect for those of you who want a diet and want to reduce oil consumption.
If you are traveling or just walking the street in Jakarta, the loss if you do not try the food typical one ethnic group of Indonesia. If you're curious and want to try to make it yourself, we have prepared the recipe. Good luck!
Material:
200 gr of white glutinous rice, washed and soaked overnight, drained, roughly mashed
5 eggs, duck / chicken (optional), whipped.
Marinade:
1 / 2 coconuts, grated, mashed
4 tbsp serundeng
4 pieces chili pepper (red pepper), thinly sliced
4 cm kencur, Roasted
3 cm ginger, toasted
1 teaspoon pepper, roasted
2 tsp salt
1 tsp pepper powder
1 tsp sugar
4 tablespoons dried shrimp powder
Topping:
100 g good shrimp, soaked until soft, mashed, roasted
50 g of fried onion
Method:
1. Heat the frying an egg crust / concave iron griddle over a fire of charcoal or a stove until quite hot.
2. Insert and align the three tablespoons of glutinous rice into the bottom and perimeter of the pan with a tap-tap to form a basin crust stuck to the pan. Cover pan and cook until cooked sticky rice (about 2-3 minutes)
3. Add 5 tablespoons of beaten eggs and 1 tablespoon seasoning into the top crust with a mild stir (do not be taxable descale) until blended. Cover the pan, reheat briefly.
4. Flatten the side of the pan approximately 20 cm in diameter, cover and cook until fragrant again
5. Open the lid, turn the skillet to the heat (do not keep up on the surface of the dough). Heat until the dough is brown, dry and fragrant burning upper surface.
6. Remove from skillet. Sprinkle the topping ingredients. Do the same way to make the next egg crust. Serve hot.
When boiled eggs and sticky rice fragrant aroma is very enticing. Moreover, a sprinkling of dried shrimp and fried shallots. Tasty and fragrant!
Kerak telor merupakan salah satu makanan khas daerah Betawi yang sangat terkenal. Makanan ini dibuat dari bahan-bahan antara lain seperti beras ketan putih, telur ayam atau telur bebek, ebi (udang kering) dan parutan kelapa yang disangrai kering, serta bawang goreng, cabai merah, kencur, jahe, merica, garam dan gula pasir sebagai bumbu pelengkapnya.
Cara membuat makanan ini cukup unik karena tidak dimasak di atas kompor namun dimasak diatas bara api. Pedagang kerak telor sesekali membalikkan wajan agar permukaan dari kerak telor tersebut juga terpanggang dan matang merata sambil dikipas-kipas agar bara api tetap menyala. Setelah kering dan matang kerak telor siap untuk disajikan.
Makanan ini dibuat dengan cara di panggang dan tidak menggunakan minyak kelapa walau cuma setetes. Hal ini mungkin dikarenakan jaman dahulu jarang ada minyak kelapa. Dengan begitu makanan ini sangat cocok untuk anda yang ingin diet dan ingin mengurangi konsumsi minyak kelapa / goreng.
Penjual Kerak Telor biasanya muncul sore atau malam hari, setelah selesai sholat maghrib. Hal ini di mungkinkan karena kebanyakan pedagang atau masyarakat Betawi menganut agama islam, sehingga mereka baru mulai berjualan setelah menunaikan ibadah sholat maghrib. Pikulan jualan yang mereka gunakan mempunyai ciri khas Betawi. Harga per porsi sangatlah murah untuk ukuran jaman sekarang. Jika menggunakan telor ayam, berkisar 6.000 - 8.000 rupiah. Sedangkan jika menggunakan telor bebek harganya berkisar 8000 - 10000 rupiah.
Jika anda berwisata atau berjalan jalan di Jakarta, rugi jika anda tidak mencoba makanan khas salah satu suku bangsa Indonesia ini. Jika Anda penasaran dan ingin mencoba membuatnya sendiri, kami siapkan resepnya. Selamat mencoba!
200 gr beras ketan putih, dicuci bersih rendam semalaman, tiriskan, tumbuk kasar
5 butir telur bebek / ayam (sesuai selera), kocok.
Bumbu :
1/2 butir kelapa, parut, tumbuk
4 sdm serundeng
4 buah cabai rawit (cabai merah), iris halus
4 cm kencur, sangrai
3 cm jahe, sangrai
1 sdt merica butiran, sangrai
2 sdt garam
1 sdt lada bubuk
1 sdt gula pasir
4 sdm ebi bubuk
Taburan:
100 g ebi yang bagus, rendam hingga lunak, tumbuk, sangrai
50 g bawang merah goreng
Cara membuat:
1. Panaskan penggorengan kerak telur / wajan besi cekung di atas api arang atau kompor hingga cukup panas.
2. Masukkan dan ratakan 3 sendok makan beras ketan ke dasar dan keliling wajan sambil tekan-tekan hingga membentuk cekungan kerak yang menempel di wajan. Tutup wajan, masak hingga ketan matang (sekitar 2 - 3 menit)
3. Tambahkan 5 sdm telur kocok dan 1 sdm bumbu ke atas kerak sambil aduk-aduk ringan (jangan sampai kena keraknya) hingga rata. Tutup wajan, panaskan sebentar.
4. Ratakan disisi penggorengan kurang lebih berdiameter 20 cm, tutup dan masak kembali hingga harum
5. Buka tutup, balikkan wajan ke atas api (jaga jarak jangan sampai mengenai permukaan adonan). Panaskan hingga adonan kecokelatan, kering dan permukaan atas harum terbakar.
6. Lepaskan dari wajan. Taburi bahan Taburan.Lalukan cara yang sama untuk bikin kerak telur yang berikutnya. Sajikan Panas.
Saat dimasak aroma harum telur dan ketan sangat menggoda. Apalagi taburan ebi dan bawang merah gorengnya. Gurih dan wangi!
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