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  • Indonesian Cuisine - Intro ICA

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    teki teka
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    This document summarizes the cuisine of East Java Province in Indonesia. It outlines the main staples as rice, chicken, beef, seafood and various vegetables grown in the region like corn, cassava and sweet potato, as well as tofu. Typical East Java cuisine is described as colorful, utilizing a variety of local ingredients and herbs/spices, and sometimes spicy. Common cooking methods include sauteing, stir frying, stewing, boiling and steaming. Several iconic dishes of the region are mentioned like oxtail soup, chicken opor, and beef rendang.

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    Introduction to Indonesian Cuisine

    Original Title

    Indonesian Cuisine- Intro ICA

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    This document summarizes the cuisine of East Java Province in Indonesia. It outlines the main staples as rice, chicken, beef, seafood and various vegetables grown in the region like corn, cassava and sweet potato, as well as tofu. Typical East Java cuisine is described as colorful, utilizing a variety of local ingredients and herbs/spices, and sometimes spicy. Common cooking methods include sauteing, stir frying, stewing, boiling and steaming. Several iconic dishes of the region are mentioned like oxtail soup, chicken opor, and beef rendang.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views31 pages

    Indonesian Cuisine - Intro ICA

    Uploaded by

    teki teka
    This document summarizes the cuisine of East Java Province in Indonesia. It outlines the main staples as rice, chicken, beef, seafood and various vegetables grown in the region like corn, cassava and sweet potato, as well as tofu. Typical East Java cuisine is described as colorful, utilizing a variety of local ingredients and herbs/spices, and sometimes spicy. Common cooking methods include sauteing, stir frying, stewing, boiling and steaming. Several iconic dishes of the region are mentioned like oxtail soup, chicken opor, and beef rendang.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 31

    INDONESIAN CUISINE East Java Province

    INDONESIAN CUISINE

    5 Large Islands
     Sumatra
     Java
     Borneo
     Sulawesi
     Papua
    SURABAYA
    MAIN STAPLES IN EASTERN JAVA
    CUISINE
    Rice
    Chicken, beef, goat, seafood
    Varieties of vegetables
    Corn, Cassava, sweet potato
    Tempe and tahu (tofu)
    Coconut milk
    Chili
    CHARACTERS OF
    EASTERN JAVA CUISINE
    Colorful
    Large variety of local ingredients
    Tasty
    Use a lot of herbs and spices (bumbu)
    Sometimes its spicy
    MAIN HERBS AND SPICE (BUMBU)

    Shallot Turmeric
    Garlic Lemon grass
    Coriander Lime leaf
    Candlenut Nutmeg
    Ginger Chili
    Galangal
    BUMBU BASIC HERBS& SPICES)

    Bumbu Putih (White)


    Bumbu Merah (Red)
    Bumbu Kuning (Yellow)
    COMMON METHODS OF COOKING
    Saute -ing
    Stir frying
    Stewing
    Boiling
    Steaming
    Deep Frying
    OTE-OTE
    OXTAIL SOUP (SOP BUNTUT)
    OPOR AYAM
    SOTO AYAM
    RENDANG DAGING
    BOBOR DAUN SINGKONG
    ES DAWET
    ES CAMPUR
    MODERN STYLE
    TERIMA KASIH

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