Wingko Babat

Author: Kuliner // Category:
WINGKO BABAT


Wingko or often called Wingko is a traditional food of Indonesia. Wingko is a kind of cake made from coconut and other ingredients. Wingko very popular in the north coast of Java island. These cakes are often sold at railway stations, bus stations or also in the cake shops. On the island of Java, Wingko also often presents for the family, who made this famous cake.

Wingko usually circular and somewhat harsh and unusual circumstances presented in a warm and diced. Wingko be sold in the form of large round or also a little cakes wrapped in paper. The combination of sugar and coconut to make this delicious cake. The price of this cake may vary depending on the place and sell this wingko brand.


The most famous Wingko made in Semarang. This causes a lot of people who think that wingko also come from this city. However, wingko tripe Tripe actually comes from. This is a small area in Lamongan, East Java. Tripe is near Bojonegoro, East Java, which is famous for its wood and because of newly discovered oil resources in this area.

In Tripe, which is a small town compared to Semarang, Wingko has an important role for economic growth in this area. There are many companies that employ wingko producing a lot of people. Coconut is used for this wingko material taken from areas around this place.

Currently wingko is famous in makanam Tripe and Semarang with different brands and the big sale. Many Wingko currently still using the name Tionghoa.

Wingko Babat Recipe

Ingredients
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown
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Tape Ketan Ice

Author: Kuliner // Category:
TAPE KETAN



Summer time to make the necessary food fermentation. There yeast tape inventory shipments from the mother. So pingin make sticky tape. Sticky tape is required when the food is a special moment in my village. Lebaran, sadranan, Mantenan etc.

Sedep sticky tape which was wrapped in banana leaves pake. But where there are banana leaves here. Yo wis wrote contained a plastic container. Actually, if you have hot gini gak diperam (in Javanese language imbu) also became. Just not so worried about the plastic containers I covered towel.

2 days waiting, this morning so deehh .. dah tapenya. Biasanya selain dimakan langsung aku suka buat es tape ketan. Added sugar and coconut milk ice like cendol but there asemnya of tamarind-tapenya alcohol. Segarrr ......

Recipes tape from my mother (I cook half a recipe):

Material:
1. 1 kg of glutinous rice
2. Ragi tape 2 1 / 2 seeds

Ways:
1. Rice washed thoroughly, soaked kurleb 4 hours.
2. Drain
3. Steam for 1 / 4 hours in check if the center is ripe??
4. When cooked lift put in the basin, put warm water 1 / 4 cup kurleb briefly set aside 10 minutes to absorb water. Since the green color material pingin me for 2. Half doused with warm water that has ditetesin pandan paste.
5. Steam again 1 / 4 hours.
6. Remove and place in a wide container to cool until completely cold (4 hours more)
7. Leaven crushed, spread smooth.
8. Put the plastic cover tightly diwadah keep warm place. If you need covered. Wait 2 days and check if it is so. If not so wait until 3 days. If not so also means failure xixixiiiiii .....

Tape Ketan sauce :

Create 500 ml coconut milk pandan leaves berries (optional)
Make a sugar syrup to taste.
Pour the sticky tape, sirupgula, coconut milk and ice cubes give yummmyyy ..... ..
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Bandeng Presto

Author: Kuliner // Category:
Bandeng Presto















Bandeng presto is typical Indonesian food that comes from Semarang, Central Java. This food is made from fish, Bandeng (Chanos chanos) is flavored with garlic, turmeric and salt. Fish is then cooked in banana leaf with the way presto. Presto is a way of cooking with steam high-pressure water. Food cooked in this way is placed in a pot that can be locked to the meeting. The water inside the pot is then heated to boiling. Resulting water vapor will cook the food inside these pots. Famous fish because the fish has many thorns, presto fish is a favorite food for cooking by thorns presto it becomes very soft.

Bandeng as food

Preferred fish as fish food because it tastes salty, neutral taste of meat (not salty like the sea fish) and not easily destroyed if cooked. Weaknesses fish there are two: the flesh 'thorn' and sometimes smelled 'mud' / 'land'.

Thorn of Bandeng fish

Thorn fish is actually the bone of the fish. Interfere with the enjoyment of this thorn in his flesh to eat. This interference can be overcome by the use of high pressure cooker (Presto or autoclave) in a certain time, so that these thorns are tender and can be destroyed if chewed.

The smell of mud

The smell of mud in a lot of experience in fish taken from the fish pond. Fish kept in Karamba almost no smell. The smell of mud can be overcome by soaking the cleaned fish in a solution of vinegar (two tablespoons) for about half an hour

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Lumpia favourite Food at Semarang

Author: Kuliner // Category:
Lumpia
















In the city of Semarang are five "stream" lumpia Semarang with a different flavor. The first flow of Gang Lombok (Siem Swie Kiem), both flow Jalan Pemuda (deceased Siem Swie Hie), and third flow Jalan Mataram (deceased Siem Hwa Nio). The third stream comes from one family Sing-Gwan Siem Tjoa Nio Po which is a single-in-law and daughter of the creator of lumpia Semarang, Tjoa Yoe-Wasih Thay.

The fourth flow is a former employee Jalan Pemuda spring rolls, and the fifth is the flow of people with hobbies culinary background that makes spring rolls with a prescription from the learning outcomes that have been circulating egg rolls.

Current oldest generation, the third generation Siem Swie Kiem (65), remained faithful to serve customers in the shop inherited from his father (Siem Gwan Sing) in Gang Lombok 11. The specialty rolls Gang Lombok is according to some fans who had met in the kiosk is odorless rebungnya dish, mix well egg and shrimp is not fishy.


Lumpia made the fourth generation can be obtained at the kiosk rolls aka Mbak Lien Lien Siok Siem (43) on Jalan Youth and Road Pandanaran. Mbak Lien to continue his late father's shop, Siem Swie Hie, who is the brother of Siem Swie Kiem, at Jalan Pemuda (Grajen Gang mouth) as he opened two branches in Jalan Pandanaran.

Uniqueness Mbak Lien rolls are added to the contents of chicken meat dish. When the beginning of his late father's business continued, Mbak Lien makes three kinds of spring rolls, the shrimp spring rolls contents, the contents of the chicken spring rolls (shrimp allergic to), and contains a special spring rolls of shrimp and chicken mixture. However, feeling much less hassle and most buyers like the special, now Mbak Lien only make one kind only, namely a special spring roll with bamboo shoot content of shrimp and chicken mixed.

The other fourth generation, namely the children of the deceased Siem Hwa Nio (older sister of Siem Swie Kiem) continued her mother's stall in Jalan Mataram (Haryono Street) in addition to opening new shops in several places in the city of Semarang. Among the deceased children Siem Hwa Nio have also opened branches in Jakarta. There are even grandson of the late Siem Nio Hwa as the fifth generation of his own spring rolls open kiosks in Semarang.


In addition to the ancestral families of the creators of lumpia semarang, now many people "outside" that make lumpia semarang. They are former employees. Those who have a culinary hobby also lumpia semarang brisk business by making their own spring rolls, like Lumpia Express, Phoa Kiem Hwa from Semarang International Family and Garden Restaurant in Jalan Gajah Mada University, Semarang
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