food_celebration.htm

We have many celebrations to celebrate for Indonesian culture. Javanese tradition always made a little party when the child was born or the baby beginning to walk on the earth in the first time ( Tedak Siti ). The Javanese also made celebration when young child (between age of 9 years to 11 years ) cut the penis ( Sunatan) or young couple to get married. Ceremonial dish of yellow or white rice served in a cone shape ( nasi tumpeng ) is special food to serve there. Nasi tumpeng was believed dish to celebrate a happy day. Nasi Tumpeng was served with grinder potatoes ( perkedel ), sambal goreng ati kentang ( heart potatoes fried sauce ), ayam goreng ( fried chicken ), Chicken coconut sauce ( opor ayam), kering tempe ( fried tempe sauce), vegetables mixture with scraped coconut (urap – urap), boiling egg.
You could cook nasi tumpeng easily, if you follow our receipt below:

Sambal Goreng Ati Ampela

Ingredients: 4 pairs of chicken's livers and gizzards, 5 pieces of shallots, 3 pieces of garlic, 5 pieces of red chili peppers, 4 cm lengkusa, 10 gr shrimp paste, 1 cup of coconut milk, 1 board of petai, salt and pepper.
Direction:
• Cut liver and gizzards into bite sized pieces
• Skin shallots and garlic.
• Brown shrimp paste
• Grind finely shallots, garlic, red chili peppers, shrimp paste
• Brown these spices and galanga, mix them evenly
• Add liver and gizzard pieces, and salt and pepper to taste
• Mix evenly and add coconut milk, let it simmer for 3 minutes

Sambal Goreng Petai

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.
Direction:
• Remove the yoke of the eggs (use just the whites) Skin petai
• Slice shallots, brown a little bit.
• Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
• Form small balls.
• Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
• Cut into cube sized pieces
• Grind chili, garlic, and add sugar
• Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
• Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
• Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
• et simmer for another 3 minute.

Opor Solo

Ingredients: 1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.
Destination:
• Cut chicken into pieces
• Grind shallots, garlic, candle nut, corriander, and jintan
• Brown for a little bit.
• Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
• When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Perkedel

Ingredients: 1 chicken, 250 gr of bread flour, 40 gr of sagu, 80 gr of onion, 8 pieces of shallots, 1 egg, salt and pepper.
Direction:
• Remove bones from the chicken, cut very thinly
• Cut onion into very small pieces
• Grind shallots
• Evenly mix all the above with bread flour
• Add salt and pepper
• Make mix into small discs about 2-2.5 inch in diameter
• Heat oil on a pan
• Put each disc and fry until dark golden

Fried Chicken ( Ayam Goreng )

Ingredients:

1 Chicken cut divided into 12 slices (depend of your taste )
5 Red onions
4 piece Garlic
3 Salam leaf
3 candle nut
A little Coriander seed
A half from one of red chilies
A little turmeric
One lemongrass
A little ginger
A little galangal, a little salt and a little sugar.

How to make

1. Grinder all of ingredients above except salam leaf, lemongrass.
2. Mixture the ingredients have been grinder above.
3. Place slices of chicken on the pan, pour with ingredients number 2 and number 1 and give two glasses of water. Boiling on the stove up to chickens become soft.
4. Frying in the hot oil up to yellow gold.

Fried soybean sauce ( Kering tempe )

Tempe is food that make from soybean fermentation. Tempe is so popular food at Javanese. The fermentation soybean was always cooked many variation. One of food from soybean is kering tempe.

Ingredients:
1. Tempe or soybean fermentation sliced into a little piece.
2. Salt
3. 2 spoon granulated sugar
4. Salam leaf
5. Red onion sliced into piece and frying them up to yellow gold
6. Two red chilies sliced into piece
7. Ten chilies
8. 5 spoon of water

How to make:

1. Frying red chilies and chilies few minute.
2. Frying 2 spoon granulated sugar with water, make boiling.
3. Pour frying tempe, frying onion, chilies and salam leaf and mixture them.
4. Serve with frying onion on them.

Vegetable mixture with scraped coconut ( Urap – Urap )

Ingredients

1. Varieties of vegetables (like cabbage, green beans and leafy vegetables)
2. Scraped coconut from ½ coconuts
3. 2 slices of garlic
4. black scrimp
5. 1 red chilies
6. 1 slices of small fragrant
7. ½ tea spoon salt
8. ½ tea spoon of sugar
9. a little of greater galingale

How to make

1. Grinder garlic, black scrimp, red chilies, small fragrant, salt, sugar greater galingale.
2. Pour scraped coconut into number 1 and mixture them.
3. Boiling cabbage, green beans and leafy vegetables up to cooked
4. Mixture number 3 and number 2. Serve them.