KAREDOK

Recipes How to Make Spicy Karedok Favors Sundanese Style

Ingrediants:

•  Long beans, cut into small pieces
•  Cayenne pepper to taste
•  Red sugar to taste
• Terasi enough
• Garlic to taste
• Kencur to taste
• Salt the kitchen to taste

Peanut Sauce

•     Peanut fried to taste
•     Kencur to taste
•     Red sugar to taste
•     Chilli red to taste
•     Lime to taste
•     Terasi fuel sufficiently
•     Water is cooked to taste
•     Salt to taste
•     Acid water to taste

Supplementary Material Karedok

1.     Veggie cabbage, sliced ​​sufficiently
2.     Eggplant round, sliced ​​sufficiently
3.     Fresh Tauge to taste
4.     Carrots, sliced ​​sufficiently
5.     Basil leaves, mashed to taste
6.     Cucumber, sliced ​​sufficiently

Steps:

• Puree the peanut sauce of karedok with a smooth finely ground.
• 
  
  Then add fresh vegetables that have been sliced, cut and chopped roughly into the ulekan containing the spices along with other complementary ingredients, stir evenly.
  
  
• karedok ready to eat
  
  
  

ES KELAPA MUDA

THE BEST CHOICE FOR BREAKING YOUR FAST!!

Let me invite you to taste my favorite beverage. Here is the recipe:

How to make es kelapa muda

Ingredients

• 200 grams of young coconut, long drawn
• 100 gr of seaweed
• 400 ml of young coconut water
• 500 grams of shaved ice
• 100 grams of brown sugar, shaved, dissolved with warm water

How to make
 

• Prepare 5 pieces of serving glass, stacking young coconut, seaweed in a glass. Give young coconut water, shaved ice and brown sugar solution.
• Serve immediately.

How to Make "Pepes Tahu Daun Kemangi Khas Sunda"

Recipe of Pepes Tofu with Basil
Here's how easy and simple to make pepes tofu delicious Sundanese as a simple menu for having sahur  that can be the right choice to increase appetite. The ingredients and spices Pepes Tofu with Basil as follow:

Ingredients:

• 10 pieces of yellow tofu Bandung small size or other tofu, crush until soft
• 2 spring onions, cut into ½ cm pieces
•  1 stalk lemongrass, cut into ½ cm pieces
• Red pepper to taste, leave whole or sliced
•  1 egg
• 3 grains of red onion, thinly sliced
• 2 cloves of garlic, thinly sliced
• 1 tsp salt
• 1/2 teaspoon chicken powder or taste buds 
• Bay leaves and basil leaves to taste 
• Banana leaves and sticks to wrap

Steps:

1. Beat eggs, salt and chicken broth and add onion, garlic, green onion and lemongrass. Mix with tofu and basil leaves then mix well.
2. Cut a banana leaf with a size of 20 cm, heat or burn briefly on the fire while being shifted so that the leaves are limp so not easily torn when cooked.
3. Pour about 4 tablespoons of dough on top of banana leaf pieces that are covered with a bay leaf. Put the whole cayenne pepper on top of it then wrap and stitch the two ends with the stick.
4. Steam for 25 minutes or until done. Can be directly served or burned first for a little more fragrant. 

Ramadhan is Coming!

Welcome Ramadhan!

In welcoming the holy month of Moslem, here I wanna share about some menu of traditional foods and drinks that suitable for your sahur and fastbreaking. Fasting is abstaining from eating and drinking during daylight hours(from subuh to maghrib prayer). Sahur is the earlier breakfast which roles as a supply of energy to run our fasting all day long. During fasting, thristy and hungry are the most we feel, so when the time goes to breakfasting, we usually want to consume fresh beverages and delicious food to pay the struggle when we do fasting.

What I want to share is the menu that usually used by my family during Ramadhan.

Well, here we go... 

• Pepes Tahu Daun Kemangi Khas Sunda

Pepes or also known as pais is usually served to increase our appetite. The recipe of pepes tahu kemangi khas sunda is a processed tofu wrapped in banana leaf and cooked by steamed or boiled, then can be burned for a moment, it makes pepes itself very familiar in tongue of Sundanese society. The aroma will lead you to taste it more and more. You may check the recipe of Pepes Tahu Daun Kemangi Khas Sunda here http://monicaintans.blogspot.co.id/2017/05/how-to-make-pepes-tahu-daun-kemangi.html

• Es Kelapa Muda

To refresh our body after fasting during a day long, es kelapa muda is the best choice to drink. As we know that a young coconut is good for returning our lost energy, and it is a simple menu that everyone can serve it  by her/himself, even for the beginners on cooking field, or you can see the way of making es kelapa muda here http://monicaintans.blogspot.co.id/2017/05/es-kelapa-muda.html

Traditional (goes to National) goes to International

Traditional is something old. That's on our mind, especially for most of the teenager who do not know what traditional exactly means. On the other hand, there must be figures who excessively love, keep, and try to preserve that thought, behavior, and concept(re:traditional).

Who should be blame then if we lost our tradition as the effect of such treats?

Should we blame this era that has changed to be modern?

Why don't we replace the idea of something old to something historic?

History must be learned and preserved, mustn't it?

Frankly speaking, ones who should be blamed is our-own-self. We don't have to address the question "why", we should realize that what we have done so far toward our tradition is gradually decrease our feeling toward our tradition. It might not be for all Indonesian people, but the majority of it. Blaming someone or even everyone doesn't make a change at all. What we have to do is learning and preserving, and these are quite difficult to do. Moreover in this globalization era in which the science and technology have control over the world, for instance, the process of making "batik" or we can say "batik tulis."

Who doesn't know batik? It is a world culture, isn't it?

There are so many kinds of batik exist in Indonesia from almost every island that has their own motifs and characteristics. But, unfortunately the tradition of "batik tulis" has gradually changed to printed batik, and I think that it decreased the essence of batik itself, although by that we can enjoy the product in the lower price. Yet, I hope that it will not hurt the "batik tulis" maker's feeling. And, we as the devotee of our culture have to love either printed batik or batik tulis.

Who says that batik is an old fashion?

If you said that batik  is an old fashion, you are totally wrong. It might be your thought that is not broad yet. We have to see that nowadays batik is much more than modern, not only the old generation who picks batik as their clothes, but also the young generation started to wear batik. I have seen many public figures proudly wear batik in their daily life, either in the formal or non-formal situation.

UNFEST 2.0 - MUSIC CONCERT

Unnes Night Festival a.k.a UNFEST  is a music festival carried on the theme “Manus X Machina” : When Ethnics Meet Technology. This is an annual event of Universitas Negeri Semarang(Unnes) in the series of its 52nd Dies Natalis which was held on April 28th, 2017 located in the campus of Unnes. On the top of the schedule, there was some performances as follows:

It is like another music festival in Indonesia, in which there is many kinds of changes from the committee. The changes itself is the much more varieties of collaboration from the musicians on stage. this is the first music concert in Semarang which collaborates two different aspects i.e. "Ethnics and Technology".
UNFEST as the annual event is an instrument to expand the creativity of students and the citizens of Semarang in many fields such as Arts, Fashion, Food, and etc. What makes this event different from others is the concept, decoration, and the entertainment. in this special occasion, UNFEST collaborates arts performances, musics, and the concept of marketing, where the audiences can enjoy many performances from many talented artists of Semarang city during two days, with the first day as an Integrated Expo and the second is the music concert. The Integrated Expo was held on April 27th at Kampung Budaya, Fakultas Bahasa dan Seni, Unnesstarted from 09.00-21.00. The audiences can enjoy Ethnics Zone, Food and Beverage, Community, Art performance, Talkshow, Local Brand, Exhibition dan Music free. And, the Music Concert was held on April 28th, 2017 at Lapangan Prof. Dumadi, Fakultas Ilmu Keolahragaan, Unnes started from 16.00-23.00.
Inviting the citizens to come and join this big event facilitated by culinary, local brand, mini games from the gate to the venue has become an awesome moment in the weekend in order to release the fatigue of the business on the weekdays. Moreover, besides the performannces of sooo many local bands, dancers, and so on from Semarang itself, UNFEST 2.0 also presented 3 Guest Stars, Lady Ann, Payung Teduh and Naif band.

Those three figures were the performances that have been looking forward by thousands people as the result of their request in the previous UNFEST last year.

Let's join the next UNFEST in 2018 with your fave musician! 

 

Who knows that we will meet each other in that event next year, UNFEST 2018 😁😀😁😁😁

How to Make "Getuk Singkong Gula Merah"

Ingredients: 

• Main Ingredients:

1.     1,000 grams of cassava
2.     125 ml of water
3.     225 grams of brown sugar
4.     3 tablespoons of sugar or taste
5.     1/2 teaspoon salt or to taste
6.     100 grams of grated coconut

• Topping Material

1.    Young coconut
2.    Salt

Steps:

• How to Prepare Material

1. First, take the cassava you have prepared, and then peel the cassava.
2. After that, clean or wash using clean water. 
3. Smooth comb of brown sugar.

• How to Make the Getuk:

1. First, prepare the pot. Then input the water you have prepared along with brown sugar that has been combed. Boil brown sugar and water until the water boils and brown sugar dissolves.
2. If it boils, you can immediately lift a brown sugar stew. In order not to dirty, you can filter it with a sieve.
3. Next, add salt, then stir until evenly distributed. If so, set aside.
4. Cut the cassava that you have cleaned it with the size according to taste.
5. Prepare the steaming tool. Then steam cassava that has been cut until cooked or soft.
6. If it is soft or cooked, you can immediately lift cassava and smooth it. Puree cassava when it's hot to make it easier.
7. Add or input grated coconut. Stir until evenly distributed.
8. Pour the brown sugar stew. Knead by hand until soft.
9. Prepare the box-shaped tray. Then put the dough into the tray while trimmed. Cut out the getuk with the size according to taste.

• How to Make the Topping:
  

1. Prepare the steaming tool again.
2. If the steam is ready, you can steam the grated coconut together with salt.
3. Steam for about 5 minutes. Just after that, pick up.

Serve Getuk Singkong Gula Merah with grated coconut. You can overthrow the already cut trunk with steamed grated coconut. Only after that, you can directly serve it. It will be more delicious if the getuk is eaten with warm drinks.