INDONESIAN
Learning Intention- We are learning to make a satay sauce
- We are learning to stir fry vegetables Success Criteria- I can make a satay sauce
- I can stir fry vegetables SATE AYAM
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REGIONAL INDONESIAN CUISINEEach region of Indonesia has its own specialties and there is great variety in the cuisine available. One of the most famous is West Sumatran or Padang food, which uses a lot of chili, spices and santan. Padang dishes include rendang, kalio (similar to rendang but the sauce is not reduced and thickened), gulai (a spicy curry), kari (curry), dendeng balado (thin sliced and crisp fried beef with red chilies).
Central Javanese food tends to have a sweeter taste with palm sugar or the dark sweet type of soy sauce being added to most dishes. Traditional dishes from Central Java include ayam goreng (spiced fried chicken), ayam panggang (broiled chicken cooked with either soy sauce or santan and spices), semur daging (beef braised in soy sauce), empal daging (slices of beef cooked with spices then fried), opor ayam (chicken in mild white curry sauce), gudeg (jackfruit cooked in santan and served with chicken, egg and soybean cake) and sayur asem (tamarind flavored vegetable soup). One of the specialties of East Java is rawon (diced beef cooked in spicy black sauce). In West Java, the Sundanese use fewer spices but some kind of sambal is always served with meals. Sambal is a hot and sometimes spicy sauce or relish served as an accompaniment to other dishes. Acar (pickled cucumbers and carrots with little green chilies – the hottest ones!) is also frequently served, along with krupuk (prawn crackers) or emping (nut crackers). Sundanese meals generally include lalab (a selection of raw or lightly cooked vegetables) with each mouthful being dipped first in sambal, as well as the Sundanese version of sayur asem or sayur lodeh (vegetables cooked in santan). In addition to nasi timbel mentioned above, Sundanese restaurants usually offer fried or barbecued fish or chicken as well as pepes ikan (marinated fish wrapped in banana leaf and grilled). Pork is rarely consumed in Indonesia due to the Muslim teachings against its consumption by the faithful. However the Hindu people of Bali are well known for their pork dishes, such as babi kecap (pork braised in soy sauce) and sate pentul (minced pork sate) as well as ayam/daging bumbu Bali (chicken or beef in chili and tamarind sauce), lawar (raw vegetable salad) and duck dishes such as bebek bangor (crispy duck) and bebek betutu (smoked duck). For Balinese food try Ajengan, Bebek Bali or Bebek Bengil. Food from Manado, North Sulawesi is also very popular and focuses on seafood with many dishes being fiery hot. Manadonese specialties include ikan kuah asam (fish with tamarind sauce), ikan cakalang garo rica (fish with chili), ayam rica-rica (grilled chicken with chili), cumi/ayam woku belanga (sautéed squid or chicken with spicy green chili sauce), sayur Manado (hot and spicy mixed vegetables) and ayam isi di bulu (chicken cooked slowly inside a bamboo tube with green chili sauce). ACTIVITYChoose one of the regional cuisines mentioned above, or a different one, and present 4 recipes, with pictures and a description of the dish, that reflect that particular cuisine.
Along with this, give a brief description of the regional cuisine you have chosen. |