TERMINOLOGY OF RICE DISH
1. BURAS
Buras is a food made during Lebaran, when Ketupat is made at the time of Larungan / Lombanan (H + 7) Lebaran. This bird is made from rice, cooked with coconut milk and given a little salt let it taste savory. After shaped coconut milk, then wrapped using Banana leaf like Lontong. It's just that if Lontong is rounded, if the Buras shape is flat. Then the Buras is tied with raffia strap (one bond is usually about 4 or 5 pieces of Buras).
Finish it immediately we boil again in the big cauldron for more than 10 hours. The process of making it is very long, almost all day; usually citizens make Buras during H-2 Eid, then cook for more than 10 hours it is during H-1 Eid, so that during the night Lebaran Buras can be presented. Food Buras this has become a typical food Bugis citizens. It seems this is a hereditary food brought by its predecessors. Oh yes, this Buras will be eaten during Lebaran with the menu of sea fish or chicken opor. Usefulness is the same as Ketupat, as a substitute for rice.
It can not be every day we can get Buras. Only at certain moments only, one of them is during Idul Fitri and Eid al-Adha. Have you ever eaten Buras? I think almost every Bugis community wherever located must have ever eaten Buras. delicious if early in the morning Buras is eaten with chicken opor or use sea fish. Ever eat Buras? Maybe who has never eaten directly curious with Buras.
2. Nasi goreng
Fried rice has been there since thousands of years ago, which is around the year 4000 BC. This food does not come from Indonesia, but as a traditional food of Chinese society.
The idea of cooking fried rice starts from the habits of Chinese people who do not like cold food. Therefore, they try to cook back the already cold rice. To make it better, they put the spices in while cooking them. Not unexpectedly, it turns out that fried rice is very popular with Chinese society.
Because it tastes delicious, fried rice dishes recipe was scattered, they can take advantage of the already cold rice. With the idea of making fried rice, waste rice when it had no solution.Distribution of Fried Rice to Other Countries
Then, how can fried rice can be spread to other countries, including Indonesia?
In the past, there were many Chinese people who wandered and scattered in various countries in the world. For the most part, the Chinese community chose to settle in these areas and tried to make fried rice with seasonings available at their place at the time. Thus, there are many types of fried rice with unique flavor variations.
3. Ketupat
Ketupat becomes a must-have dish for Indonesian Muslim community every Idul Fitri Day. In fact, if observed ketupat dish is not there in the Middle East countries. Where does this diamond eating tradition come from?
"According to folklore, the ketupat comes from the lifetime of Sunan Kalijaga, precisely at the time of Islam syiar in the 15th century to 16. Sunan Kalijaga make ketupat as a culture as well as Javanese philosophy that blend with the value of Islaman," said culinary historian and writer book "Traces of Rasa Nusantara: History of Indonesian Food". The people of Java and Sunda call ketupat as kupat which means admit lepat or admit mistakes. Another symbolization of ketupat, papat (four behavior) which also symbolizes the four sides of the ketupat.
However, ketupat could have come from a longer period, namely the Hindu-Buddhist era in the archipelago. Referring to the pre-Islamic era, nyiur and rice as natural resources have been used for food by the people of that era. Also in Bali to this day use ketupat (the Balinese call it tipat) in the ritual of worship. "In writing in the inscriptions examined by experts, not mentioned in the specification refers to the ketupat, but the indication of rice food wrapped in coconut has been done before the pre-Islamic period Ketupat ahirnya not only be an identity in Indonesia but also in Southeast Asia, especially Malay countries, synonymous with Eid al-Fitr.
"In Islam, the ketupat is matched with Islamic values by Sunan Kalijaga, blending Hindu influence on the value of Islamic values, into a unified acculturation between the two.
4. Nasi kuning
Yellow rice is a typical Indonesian food. This food is made from rice cooked with turmeric and coconut milk and spices. With the addition of spices and coconut milk, yellow rice has a more savory taste than white rice. Yellow rice is one variation of white rice that is often used as a cone. The usual yellow rice is served with a variety of typical Indonesian dishes.
In the Indonesian tradition the color of yellow rice symbolizes a golden mountain meaningful wealth, prosperity and moral sublime. Therefore yellow rice is often served on the occasion of gratitude and happy events such as birth, marriage and fiancé. In the Balinese tradition, the yellow color is one of the four sacred colors present, in addition to white, red and black. Yellow rice is therefore often served as a brass ceremony.
5. Nasi lemak
Nasi lemak is a typical Malay food type commonly found in Malaysia where it is considered as one of its national dishes, and Indonesia (especially in Riau and Riau Islands). This dish can also be found in Singapore and Brunei. This food is usually served for breakfast.Fat rice refers to cooked rice using coconut milk to provide a tasty flavor. Sometimes pandan leaves are added when cooked rice is added to add the aroma. The term fat in Malay or lamak in Minangkabau refers to the oily tastes and textures produced by coconut milk which releases its fat content into the cooked rice. Sir R. O. Winstedt has written on "fat rice" in Malaysia in his book "The Circumstances of Malay Life - 1909".Fat rice is usually served with eggs (boiled, fried, or crushed), cucumber slices, bilis or fried anchovies, and chili sauce. But now fat rice is sold with a variety of side dishes such as tempeh, tofu, petai, fried peanuts, long beans, satay, meat, chicken, cuttlefish, squid, shrimp, shellfish, fish, spleen and cow liver also often accompanied by grated coconut.Now fat rice sold in many restaurants, stalls, street snacks, or by vendors of food around.
Fat Rice is commonly referred to as such in the Malay Peninsula, Sumatra, Singapore and Brunei. While in Jakarta dishes similar to nasi lemak known as uduk rice while in Central Java with sega liwet or liwet rice. In Aceh a dish similar to nasi lemak is called savory rice. While in Medan dishes that look like fat rice but in the smaller portion of the packet and little called rice war. Fat rice is not originally a daily breakfast food in general. The habit of eating fatty rice begins as a food supply to rice farmers or plantation workers such as rubber, oil palm, vegetables and others.
6. Nasi uduk
Nasi uduk is the name of a kind of food made from white rice which is diaron and steamed with coconut milk from coconut which is grated, and seasoned with nutmeg, cinnamon, ginger, lemongrass and pepper. The food is served with fried emping, fried tofu, fried omelet / fried eggs, dried shredded tempeh, fried onions, fried chicken, cucumber and peanut sauce. This food is usually sold more often in the morning for breakfast and evening for dinner. At night, usually uduk rice sold in pecel catfish stalls, the stalls selling rice uduk along with side dishes, such as catfish, carp
7. Nasi liwet
Rice liwet is one of the meals that must be tried if you want to eat delicious in seputaran Solo. This one dish is one of the typical culinary city of origin of the seventh Indonesian President, Joko Widodo. The origin of liwet rice itself stems from the habit of Javanese rituals that selametan or kenduri. In this typical Java ceremony, always presented samin rice. But because the Javanese themselves can not make samin rice, then made liwet rice that resembles the rice. Liwet itself in Javanese means tanak or menanak. That is, savory rice enough cooked one-time process without steaming. Boil rice or ngliwet using a copper kettle so the rice can be perfectly cooked and tender. Rice liwet consisting of savory rice, chicken meat suwiran, pumpkin vegetables, and areh or thick savory coconut milk.In centhini fibers written, in 1814-1823, liwet rice presented on the island of Java when rocked by an earthquake. Solo's typical rice is also presented with prayers sung for safety. In addition, liwet rice has also been present into the scope of the kingdom. It is said that Paku Buwono IX (1861-1893) bought liwet rice to entertain the gamelan players of the palace. This is done so that the wives of the pengrawit no hassles to prepare food when they go home.
8. Nasi kucing
It's called cat rice because the portions and the side dishes are just like we would feed the cat at home. Then hik. The syllables are unique because they are not in the Javanese language dictionary, and yet again, nothing is certain. Some interpret hicks as Kampung Specialties. I tell you: do not believe in this thesis. The most powerful hik meaning I can derive from the long history of this culinary tradition.
Idiom hik sourced from the folk song sung on malem blackjack, the 21st of fasting month in Susuhunan Paku Buwono X: ting-ting hik, jadah, jenang, diamond, ojo lali tinge kobong (lamp oil hik, jadah, jenang, diamond (the names of snacks market-mpep), do not forget the lamp burn-mpep). This song has deep religious meaning, full of symbols.
Ting is a symbol of the history of Kanjeng Prophet Muhammad SAW after descending from Jabal Nur on the night of Lailatul Qadar. The Prophet was greeted happily by his friends by lighting torches everywhere. Jadah, jenang, diamonds is a delicious market snack symbolizes fertility and prosperity. Medium ojo lali tinge kobong has a meaning reminiscent of the dangers of fire. Hik himself has no religious meaning whatsoever. He became the identity of the angkringan stall seller who originally peddled his food by walking around the village pushing carts carrying tenong (trims Mas Santo correction-mpep) while shouting hiiiikk ... hiiikk ....
In its development traders hik no longer peddle merchandise but settled in a place that is usually strategic and crowded. The cat rice seller who is considered a pioneer in a number of literature as a cat food seller who hung is Pak Man. Pak Man usually hung near Tugu Jogja Station. Until now angkringan Pak Man-who replaced his son Lik Man-still crowded by people. Special menu coffee jos. Sweetened sweetened coffee with charred coals. Joss ...According to UGM research students who were inspired to be loyal customers of Lik Man, charcoal turned out to function to absorb caffeine from coffee. So coffee jos is recommended for good health. However, a friend of mine, a doctor did not suggest to taste the charred coffee. Because charcoal is reportedly carcinogenic. Now, it's up to you.Then in Jogja called angkringan because it is so egaliternya this people stalls visitors can mengangkarannya foot (lifting his feet while sitting in a chair).
The size of courtesy in the angkringan stall is a tolerant and tepa selira with other fellow visitors. The term angkringan more widely used in Jogja. Medium hik is used in the Solo area although the shape, and its characteristics are exactly the same.
At first the rice cat only sold in Solo and Jogja region. Because quite friendly with student pockets, cat rice penetrated to Salatiga and Semarang who have no tradition hik and angkringan. Rice cats can also be found in Purwokerto. Nasi kucing is the food of the boarding children. In the times of the chrismon during the Reformation of 1998, many students who survived from two pincuk rice kucing. But the cat rice is not identical students.
9. Lontong
Lontong is a traditional Indonesian food, Lontong is made from steamed rice in a banana leaf wrap, Because it is steamed in banana leaf, lontong can be green on the outside, while white in it. Lontong widely found in various regions in Indonesia as a substitute for white rice. Although also made from rice lontong has a distinctive aroma.
Lontong widely found in various regions in Indonesia as a substitute for white rice. Although also made from rice, lontong has a distinctive aroma. What is sure lontong and ketupat is authentic food original and original cuisine made in Indonesia. Its authenticity is like with Warok. Even if there are lontong and ketupat in other countries such as Malaysia, Brunei, and Singapore. That is none other than the absorption culture brought by Indonesian immigrants to the country since a long time ago.
10. Nasi pecel
This
food has been around since the Dutch colonial period. In fact, in
Suriname, the territory of former Dutch colony is also pecel, although
there is a difference of taste in spices and its contents, because it
follows the taste and circumstances there (Suriname). Pecel
is usually made from vegetable stew in the form of spinach, bean
sprouts, long beans, basil, turi leaf, krai (a kind of cucumber), or
other vegetables served with watered pecel sauce. The concept of a pecel dish is similar to a salad dish. Both use fresh vegetables as the main ingredient (body) and use the dressing. The difference is, if most salads use mayonnaise as a dressing, then pecel using pecel sauce. This food is also similar to gado-gado, though there are differences in the ingredients used.
The main ingredients of the pecel sauce are roasted peanuts and cayenne pepper which are mixed and pounded with other ingredients such as kencur, kaffir lime leaves, garlic, tamarind, brown sugar, and salt. Pecel is often served with fried tempe, peanut rempeyek, rempeyek ebi, soybean rempeyek, or rice plate. In addition pecel also usually served with warm white rice plus chicken or offal meat. The way the presentation can be in a plate or in a folded banana leaf called a pincuk. Spicy pecel taste is the hallmark of this cuisine.
source:
https://ms.wikipedia.org/wiki/Buras
https://pergikuliner.com/blog/asal-usul-sejarah-nasi-uduk-yang-perlu-kamu-tahu
https://id.wikipedia.org/wiki/Nasi_lemak
https://id.wikipedia.org/wiki/Nasi_goreng
http://travel.kompas.com/read/2017/06/10/091400827/berikut.asal.sejarah.nasi.liwet.di.indonesia
https://id.wikipedia.org/wiki/Pecel
https://id.wikipedia.org/wiki/Ketupat
https://id.wikipedia.org/wiki/Lontong
Buras is a food made during Lebaran, when Ketupat is made at the time of Larungan / Lombanan (H + 7) Lebaran. This bird is made from rice, cooked with coconut milk and given a little salt let it taste savory. After shaped coconut milk, then wrapped using Banana leaf like Lontong. It's just that if Lontong is rounded, if the Buras shape is flat. Then the Buras is tied with raffia strap (one bond is usually about 4 or 5 pieces of Buras).
Finish it immediately we boil again in the big cauldron for more than 10 hours. The process of making it is very long, almost all day; usually citizens make Buras during H-2 Eid, then cook for more than 10 hours it is during H-1 Eid, so that during the night Lebaran Buras can be presented. Food Buras this has become a typical food Bugis citizens. It seems this is a hereditary food brought by its predecessors. Oh yes, this Buras will be eaten during Lebaran with the menu of sea fish or chicken opor. Usefulness is the same as Ketupat, as a substitute for rice.
It can not be every day we can get Buras. Only at certain moments only, one of them is during Idul Fitri and Eid al-Adha. Have you ever eaten Buras? I think almost every Bugis community wherever located must have ever eaten Buras. delicious if early in the morning Buras is eaten with chicken opor or use sea fish. Ever eat Buras? Maybe who has never eaten directly curious with Buras.
2. Nasi goreng
Fried rice has been there since thousands of years ago, which is around the year 4000 BC. This food does not come from Indonesia, but as a traditional food of Chinese society.
The idea of cooking fried rice starts from the habits of Chinese people who do not like cold food. Therefore, they try to cook back the already cold rice. To make it better, they put the spices in while cooking them. Not unexpectedly, it turns out that fried rice is very popular with Chinese society.
Because it tastes delicious, fried rice dishes recipe was scattered, they can take advantage of the already cold rice. With the idea of making fried rice, waste rice when it had no solution.Distribution of Fried Rice to Other Countries
Then, how can fried rice can be spread to other countries, including Indonesia?
In the past, there were many Chinese people who wandered and scattered in various countries in the world. For the most part, the Chinese community chose to settle in these areas and tried to make fried rice with seasonings available at their place at the time. Thus, there are many types of fried rice with unique flavor variations.
3. Ketupat
"According to folklore, the ketupat comes from the lifetime of Sunan Kalijaga, precisely at the time of Islam syiar in the 15th century to 16. Sunan Kalijaga make ketupat as a culture as well as Javanese philosophy that blend with the value of Islaman," said culinary historian and writer book "Traces of Rasa Nusantara: History of Indonesian Food". The people of Java and Sunda call ketupat as kupat which means admit lepat or admit mistakes. Another symbolization of ketupat, papat (four behavior) which also symbolizes the four sides of the ketupat.
However, ketupat could have come from a longer period, namely the Hindu-Buddhist era in the archipelago. Referring to the pre-Islamic era, nyiur and rice as natural resources have been used for food by the people of that era. Also in Bali to this day use ketupat (the Balinese call it tipat) in the ritual of worship. "In writing in the inscriptions examined by experts, not mentioned in the specification refers to the ketupat, but the indication of rice food wrapped in coconut has been done before the pre-Islamic period Ketupat ahirnya not only be an identity in Indonesia but also in Southeast Asia, especially Malay countries, synonymous with Eid al-Fitr.
"In Islam, the ketupat is matched with Islamic values by Sunan Kalijaga, blending Hindu influence on the value of Islamic values, into a unified acculturation between the two.
4. Nasi kuning
Yellow rice is a typical Indonesian food. This food is made from rice cooked with turmeric and coconut milk and spices. With the addition of spices and coconut milk, yellow rice has a more savory taste than white rice. Yellow rice is one variation of white rice that is often used as a cone. The usual yellow rice is served with a variety of typical Indonesian dishes.
In the Indonesian tradition the color of yellow rice symbolizes a golden mountain meaningful wealth, prosperity and moral sublime. Therefore yellow rice is often served on the occasion of gratitude and happy events such as birth, marriage and fiancé. In the Balinese tradition, the yellow color is one of the four sacred colors present, in addition to white, red and black. Yellow rice is therefore often served as a brass ceremony.
5. Nasi lemak
Nasi lemak is a typical Malay food type commonly found in Malaysia where it is considered as one of its national dishes, and Indonesia (especially in Riau and Riau Islands). This dish can also be found in Singapore and Brunei. This food is usually served for breakfast.Fat rice refers to cooked rice using coconut milk to provide a tasty flavor. Sometimes pandan leaves are added when cooked rice is added to add the aroma. The term fat in Malay or lamak in Minangkabau refers to the oily tastes and textures produced by coconut milk which releases its fat content into the cooked rice. Sir R. O. Winstedt has written on "fat rice" in Malaysia in his book "The Circumstances of Malay Life - 1909".Fat rice is usually served with eggs (boiled, fried, or crushed), cucumber slices, bilis or fried anchovies, and chili sauce. But now fat rice is sold with a variety of side dishes such as tempeh, tofu, petai, fried peanuts, long beans, satay, meat, chicken, cuttlefish, squid, shrimp, shellfish, fish, spleen and cow liver also often accompanied by grated coconut.Now fat rice sold in many restaurants, stalls, street snacks, or by vendors of food around.
Fat Rice is commonly referred to as such in the Malay Peninsula, Sumatra, Singapore and Brunei. While in Jakarta dishes similar to nasi lemak known as uduk rice while in Central Java with sega liwet or liwet rice. In Aceh a dish similar to nasi lemak is called savory rice. While in Medan dishes that look like fat rice but in the smaller portion of the packet and little called rice war. Fat rice is not originally a daily breakfast food in general. The habit of eating fatty rice begins as a food supply to rice farmers or plantation workers such as rubber, oil palm, vegetables and others.
6. Nasi uduk
Nasi uduk is the name of a kind of food made from white rice which is diaron and steamed with coconut milk from coconut which is grated, and seasoned with nutmeg, cinnamon, ginger, lemongrass and pepper. The food is served with fried emping, fried tofu, fried omelet / fried eggs, dried shredded tempeh, fried onions, fried chicken, cucumber and peanut sauce. This food is usually sold more often in the morning for breakfast and evening for dinner. At night, usually uduk rice sold in pecel catfish stalls, the stalls selling rice uduk along with side dishes, such as catfish, carp
7. Nasi liwet
Rice liwet is one of the meals that must be tried if you want to eat delicious in seputaran Solo. This one dish is one of the typical culinary city of origin of the seventh Indonesian President, Joko Widodo. The origin of liwet rice itself stems from the habit of Javanese rituals that selametan or kenduri. In this typical Java ceremony, always presented samin rice. But because the Javanese themselves can not make samin rice, then made liwet rice that resembles the rice. Liwet itself in Javanese means tanak or menanak. That is, savory rice enough cooked one-time process without steaming. Boil rice or ngliwet using a copper kettle so the rice can be perfectly cooked and tender. Rice liwet consisting of savory rice, chicken meat suwiran, pumpkin vegetables, and areh or thick savory coconut milk.In centhini fibers written, in 1814-1823, liwet rice presented on the island of Java when rocked by an earthquake. Solo's typical rice is also presented with prayers sung for safety. In addition, liwet rice has also been present into the scope of the kingdom. It is said that Paku Buwono IX (1861-1893) bought liwet rice to entertain the gamelan players of the palace. This is done so that the wives of the pengrawit no hassles to prepare food when they go home.
8. Nasi kucing
It's called cat rice because the portions and the side dishes are just like we would feed the cat at home. Then hik. The syllables are unique because they are not in the Javanese language dictionary, and yet again, nothing is certain. Some interpret hicks as Kampung Specialties. I tell you: do not believe in this thesis. The most powerful hik meaning I can derive from the long history of this culinary tradition.
Idiom hik sourced from the folk song sung on malem blackjack, the 21st of fasting month in Susuhunan Paku Buwono X: ting-ting hik, jadah, jenang, diamond, ojo lali tinge kobong (lamp oil hik, jadah, jenang, diamond (the names of snacks market-mpep), do not forget the lamp burn-mpep). This song has deep religious meaning, full of symbols.
Ting is a symbol of the history of Kanjeng Prophet Muhammad SAW after descending from Jabal Nur on the night of Lailatul Qadar. The Prophet was greeted happily by his friends by lighting torches everywhere. Jadah, jenang, diamonds is a delicious market snack symbolizes fertility and prosperity. Medium ojo lali tinge kobong has a meaning reminiscent of the dangers of fire. Hik himself has no religious meaning whatsoever. He became the identity of the angkringan stall seller who originally peddled his food by walking around the village pushing carts carrying tenong (trims Mas Santo correction-mpep) while shouting hiiiikk ... hiiikk ....
In its development traders hik no longer peddle merchandise but settled in a place that is usually strategic and crowded. The cat rice seller who is considered a pioneer in a number of literature as a cat food seller who hung is Pak Man. Pak Man usually hung near Tugu Jogja Station. Until now angkringan Pak Man-who replaced his son Lik Man-still crowded by people. Special menu coffee jos. Sweetened sweetened coffee with charred coals. Joss ...According to UGM research students who were inspired to be loyal customers of Lik Man, charcoal turned out to function to absorb caffeine from coffee. So coffee jos is recommended for good health. However, a friend of mine, a doctor did not suggest to taste the charred coffee. Because charcoal is reportedly carcinogenic. Now, it's up to you.Then in Jogja called angkringan because it is so egaliternya this people stalls visitors can mengangkarannya foot (lifting his feet while sitting in a chair).
The size of courtesy in the angkringan stall is a tolerant and tepa selira with other fellow visitors. The term angkringan more widely used in Jogja. Medium hik is used in the Solo area although the shape, and its characteristics are exactly the same.
At first the rice cat only sold in Solo and Jogja region. Because quite friendly with student pockets, cat rice penetrated to Salatiga and Semarang who have no tradition hik and angkringan. Rice cats can also be found in Purwokerto. Nasi kucing is the food of the boarding children. In the times of the chrismon during the Reformation of 1998, many students who survived from two pincuk rice kucing. But the cat rice is not identical students.
9. Lontong
Lontong is a traditional Indonesian food, Lontong is made from steamed rice in a banana leaf wrap, Because it is steamed in banana leaf, lontong can be green on the outside, while white in it. Lontong widely found in various regions in Indonesia as a substitute for white rice. Although also made from rice lontong has a distinctive aroma.
Lontong widely found in various regions in Indonesia as a substitute for white rice. Although also made from rice, lontong has a distinctive aroma. What is sure lontong and ketupat is authentic food original and original cuisine made in Indonesia. Its authenticity is like with Warok. Even if there are lontong and ketupat in other countries such as Malaysia, Brunei, and Singapore. That is none other than the absorption culture brought by Indonesian immigrants to the country since a long time ago.
10. Nasi pecel
The main ingredients of the pecel sauce are roasted peanuts and cayenne pepper which are mixed and pounded with other ingredients such as kencur, kaffir lime leaves, garlic, tamarind, brown sugar, and salt. Pecel is often served with fried tempe, peanut rempeyek, rempeyek ebi, soybean rempeyek, or rice plate. In addition pecel also usually served with warm white rice plus chicken or offal meat. The way the presentation can be in a plate or in a folded banana leaf called a pincuk. Spicy pecel taste is the hallmark of this cuisine.
source:
https://ms.wikipedia.org/wiki/Buras
https://pergikuliner.com/blog/asal-usul-sejarah-nasi-uduk-yang-perlu-kamu-tahu
https://id.wikipedia.org/wiki/Nasi_lemak
https://id.wikipedia.org/wiki/Nasi_goreng
http://travel.kompas.com/read/2017/06/10/091400827/berikut.asal.sejarah.nasi.liwet.di.indonesia
https://id.wikipedia.org/wiki/Pecel
https://id.wikipedia.org/wiki/Ketupat
https://id.wikipedia.org/wiki/Lontong
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