wingko babad

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

Wingko usually circular and somewhat hard, and usually served in warm and cut into small pieces. Wingko can be sold in the form of large round or also in the form of small cakes wrapped in paper. The combination of sugar and coconut make this delicious cake. Price may vary depending on the cake place and brand to sell this wingko.

The most famous Wingko made ​​in Semarang. This caused a lot of people think that wingko also comes from this city. Nevertheless, wingko Tripe tripe actually comes from. This is a small area in Lamongan, East Java. Tripe is located 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 producing wingko that employ many people. Coconut is used for wingko material is taken from the areas around here.

Currently wingko is the famous food in different Tripe and Semarang with major brands and are sold. Wingko many who are still using the Chinese name.

Read More

Milkfish Presto city juwana

Semarang save some typical menu is often used as souvenirs, among which the most famous is the milkfish presto. If it was a trip to the city, the people must not forget to stop by the Street Pandanaran. Because the road was the center of the sale of souvenirs typical of Semarang, including milkfish presto.

"By-the traditional form of milkfish presto Semarang include a new unknown, which is about 20 years ago," said Odilia. Milkfish Presto is a fish that is seasoned with garlic, turmeric, and salt, and cooked in banana leaf base using a high pressure cooker that is usually called Presto.

Presto is a way of cooking with high-pressure water vapor. Foods that are cooked in this manner is placed in the pot that can be locked shut. Water in the pan and then heated to boiling. Water vapor arising will finalize the food inside the pot. How this is done to make the barb fish becomes soft and good to eat.

"Milkfish presto like many people, including children, because the software is so easy to eat prickly. That's very good because in addition to savory, milkfish Presto also has high nutrient content, "said Odilia.

For presentation, fried milkfish presto enough in the hot oil and served with sambal typical. While milkfish presto that have been purchased and not fried, can generally be stored in the refrigerator over a period of time.

Processed fish products with soft spines presto, as the name suggests, have spines / bones are soft. Raw materials for manufacture of fish spines current software is not only fish but also many other spiny fish (eg lemuru fish, tilapia, tawes, flying fish) and other fish.
Spines of fish processing software is a modification of traditional cooking (fish pindang). Compared with the traditional way, the time required for a shorter cooking pressure. Finally have a product color, aroma and taste that has not changed much compared to the fresh fish, meat texture becomes more dense and chewy (as compared to fish pindang) and burr / bone becomes soft and the whole body of fish can be consumed.
Materials Needed
{Fresh fish of the same type of uniform size), salt (NaCl), spices, banana leaves / aluminum foil.

Making way

Preparation of fish

    Large fish: first exhaust scales, and pieces of fish gills. Sides of the abdomen to disembowel the fish, keep the gall not to rupture.
    Medium-sized fish: first exhaust its scales. Remove the gills and guts to pull the gills slowly so that the entire contents of the stomach can be drawn out through the gill cavity.

Wash the fish with clean water, so that all the dirt that linger especially in the abdominal cavity and the rest of the blood vessels can be cleaned. We recommend using a water flow, in order to completely clean a big fish.
To drain the water from the fish, arrange the fish in the container with the position of the abdomen facing down so that no stagnant water, especially in the abdominal cavity.

After a bit dry, weigh the fish weight by counting the amount of seasoning needed. Prepare the seasoning with the formula, as follows

    20 grams of onion
    10 grams of garlic
    Ginger 5 grams
    Turmeric 5 grams
    Laos 5 grams
    Coriander 1/2 teaspoon
    1-2 pecan pieces
    Water 1/2 cup
    Kaffir lime leaves 1 sheet
    2 pieces of bay leaf
    20 grams of salt
    Chili, tamarind (seedless) and MSG to taste

All finely minced herbs formula that will be used to flavor the dough.
Ran Marinate with seasoning, until the surface is covered with fish seasoning. For large fish, put some spice into the parts of the belly of the fish.
Wrap the fish that has been flavored with banana leaves or aluminum foil.
Arrange fish in a pressure cooker or autoclave.
Do the cooking for 45 minutes.
After cooking is complete, remove the fish dad pressure cooker or autoclave, cool, pack in plaslik bag and store in a low temperature.

Read More

typical spring rolls semarang Expres

Amid the current demands of modernization, lunpia a proper diet. Typical food of Semarang which has been popular since the 1800's, now presented the Like fast food (fast food). Practical and the process is presented sederhana.Kendati Like a fast food, hygiene and health remain unnoticed. Whoever you are, are guaranteed safe to consume. Fasfood even this one could well be a health food menu (healty food). If you are visiting in the city, whether for business or tourism, less complete when no special food menu menyicipi this Lunpia City. Well, where you can get lunpia with distinctive flavor, taste Lunpia Semarang, with the practical service while still watching hegienitas and health?

Just come to Lunpia Express. This specialist lunpia restaurant located at Jalan Gajah Mada 142 AA or adjacent to the Hotel Telomoyo. Quite easy to reach from the city center of Semarang, about 1 km from the Simpang Lima.

There are two menus on offer, original and crab. First, as the name of a menu in the original recipe was made with, lunpia typical Semarang. Contains egg and bamboo shoots. While the second, crab, crab content of the material. Not only the contents, they are also different spices recipe. Original has a distinctive sweet flavor, while the crab flavor.

Original word is selected as one of the menu turned out to have its own historical background. The word refers to the historical origins Lunpia Semarang. Lunpia Express is a third generation of Lunpia Mataram, the son of generations of Semarang Lunpia, who also had a generation Lunpia Gang Lombok, Lunpia Youth.

? Well, papi us, our master recipe is the fourth generation of Semarang Lunpia that since the 1800's that. So we aberani open, yes because we have this master,? Max said Soegi Winarso, manager Lumpia Express.

Then the menu which so delight the customer, original or crab? ? Depending tastenya each of us. If you prefer sweet foods, so choose the original. If you like savory, yes the crab. Eg burger. I like the beef burger, will be treated to delicious sak-enake another burger, I do not want to, because I like the beef burger,? Said.

? Once there the customer is calling me. He said if this lunpia original. Forty years ago he ate lunpia yes it feels like it he said,? story.

We were enjoying a meal Lunpia in the courts (outdoor) Lunpia Express which had been prepared for visitors, in addition to the available space in the (indoor). The atmosphere is really fun. Here we can eat while enjoying the scenery lunpia Jalan Gajah Mada.

Max is a very nice person. He was friendly and good with ice. According to him, it actually did not eat lunpia pake spoon. But immediately pake hand. Or use a tissue to make saucer. ? Eat lunpia the bener, according to the tradition we know, it's not pake spoon. Capital-madul later. Yes directly pake hand. As if people eat a burger that? he said.

According to Max about lunpia knowledge of local people is still very minimal. Including how to eat. There's even a lifetime of never eating lunpia, but this lunpia typical food of Semarang.

? Used to fit my wife has not been met, I have never eaten lunpia. Pring (bamboo) really eaten? he thought at the time.

? People used to be skeptical if you eat it, he said dengkule loro (sore ankle). For those who have arthritis do not dare to eat it. All the dishes when cooking any of it be a problem. If you cook it right, no way. Live cooking bener what is wrong,? he added.

Max, who still have Chinese blood, and never attended school in America is indeed fluent in Java. Who would have thought also that the study had a background in electro world is even now engaged lunpia in addition to the other business. He is well aware of the details of this one food, such as special schools only once.

? Once I know my wife's grandfather's grandfather had descendants Lunpia Semarang, and I saw this great prospects,? Max said.

He saw the presentation of traditional foods is still very minimal Semarang. ? Instead of leaving the aesthetic authenticity. We just took the side of authenticity, such as a kayak mendisplaykan performance, we are also still preserved baskets, such as our exports to foreign countries so we will also keep the baskets. But, the difference we make up much better than conventional? he said.

That night, the rain which flushed the city of Semarang most of the day began to subside. Traffic on Jalan Gajah Mada segment, the connecting road to the center of Semarang Youth is pretty solid. Several times a car or motorcycle to deflect the rudder complex near the intersection Gajahmada it.

? Well, the pake bike before, the customer is the local people. They at least stop by to taste lunpia. Or at least he had some time here. That's why we also provide on-site dining,? Max said.

There are also those from abroad come over here. Lunpia they bring to it. So if people abroad take food to Indonesia, why do not we. when we are healthy foods. Not junk food, but healty food,? he added.

So how long endurance lunpia it? ? We do have two types. Same half-baked fried. If a stronger fried lasting more than 24 hours, if put in the fridge of course much longer,? he said.

? If not know what the recipe for ya, 'asked a friend sitting next to me.

? Well, if that's the secret. If sampeyan not tell, will be the main rival, hahaha,? he explained.

Max now has two plans. In the near future he will provide the display menu. ? We'll have pahe, where we'll show we have the original combo Semarang, a typical Mataram, rice lunpia,? he said.

Rice? I asked in a tone of wonder. ? Once the old-old, or who are now ages 50, 60 that they eat rice lunpia pake. Well, the people of lunpia knowladge is still lacking. So we'll want to provide a display that explains how to eat lunpia supposing that true? he explained.

It was nearly 10 pm. Soon Lunpia Express will be closed. We say goodbye to Max. ? One day I stopped by here,? he said with a smile.

 Sources: onlytopan

Read More