AMAZED INDONESIA

KOPIAH RESAM

Selasa, 03 Desember 2013

sungko/kopiah resam

Sungkok or skullcap resam is one of the distinctive crafts of Bangka. This craft is made of resam. Resam which is a herbaceous plant belonging to the nation ferns. Resam grow in the woods and bushes around the village and township in the Pacific.
Plants can grow up to a height resam 1.5 meter.kopiah resam many people held a big celebration upon the religion of Islam and cap made resam cindramata for Bangka people who will visit their relatives outside daerah.

Traditional and requires precision and patience , the raw material of resam skullcap roots resam easy to come by in the woods Bangka and making time-consuming because the drying process and sort out the root of the root becomes more subtle as the thread .Craft resam Pedindang usually come from the village , Umbrella and Sangir ( Central Bangka ) but very famous fez resam of Sangir , because the quality is nice.plants resamMaking resam cap begins with the separation of the fiber from the stem resam . resam fibers were then shaved as needed fiber that is smooth and coarse fibers . Then resam fiber soaked in water is less than 3 ( three ) days . after soaked , dried resam materials as needed .The next process is weaving . Weaving is generally done by a housewife mother and teenage daughter . The duration depends on the delicate weaving and ballpark desired product . Usually about 1 week to 3 months ( 12 weeks ) . The next step , skullcap resam finished woven tanning done with the sap of certain trees . For best results , tanning done repeatedly .

resam PLANT

BAJU BARONG

TIKAR PANDAN SIMEULUE

Acehnese people are familiar with woven pandanus of advance, especially in coastal communities where many pandanus tree (seukeu tub). Especially for the people of Simeulue pandanus mat weaving is a tradition that is carried from generation to generation by the people there and become a regular activity for the women. In Simeulue Barat, Pandan mats are part of the traditional rituals and are usually used at the time of the wedding ceremony, welcome guests, ceremony and ritual prayer survived death for a newborn child, and so forth.

BANDREK

Bandrek is the traditional beverage of the Banten West Java, Indonesia, were taken to increase the warmth of the body. This drink is usually served on cold weather, such as in times of rain or night. The basic ingredients are the most important Bandrek ginger and brown sugar, but in certain areas usually adds its own spice to reinforce the warm effect given bandrek, such as lemongrass, pepper, pandan, chicken eggs, and so on. Milk also can be added depending on the tastes of the presentation. Many Indonesian people believe that bandrek can cure ailments such as sore throat, cough, and so forth. In Banten, the seller usually add a dash of coconut dredged to increase the flavor of the Bandrek. Bandrek usually consumed with boiled peanuts, sweet potatoes boiled, and fried.

RABEG

rabeg is Culinary food Tasting delicious from serang Banten

For you lovers of spicy food, diet Bantam this one you shall try. Yes, typical rabeg Attack. Foods made from meat and offal of goats ni can make the audience sweat profusely when eating. The taste of pepper and spice is especially striking, delicious food rabeg add this. It is rather difficult now looking for a special food menu's offerings, but if you are observant enough. Stalls or just simply looking for a place to eat that bertulisakan Rabeg or Sundanese food stalls - such as in the area of Banten Lopang, near the Old Market, Serang.

ES JERUK SAMBAL / CITRUS SAUCE ICE

Es Jeruk Kunci

After yesterday we mentioned a couple of drinks and food that is typical of this area of the Pacific Islands , we will now discuss one more drink typical of this area . This drink is often made when the heat was scorching-hot sun burning the earth . Ayalnya thirst release is not the same as the others . , Can you imagine from the title alone . But surely there is a difference with others who make this drink differently . There must be a typical side of this drink that makes him so special . Curious what it is , let us consider for a moment .Key orange , orange sauce , orange calong , lemau calong , orange cino is the same type of orange . It's just different in different regions vocation . Very sour orange may be appropriate to describe the taste of this fruit . Sour sour taste makes saliva when reminded of this fruit , if the word fart " ngrinyam " . The fruit is often used for vinegar and sour sauce , sour natural rather than artificial vinegar factory . Also in terms of taste is also sauce will taste better if you wear this orange . Small fruit is only about as big as the palm of the children , but the sour taste sour . Roughly equal to the lime in size , but in terms of taste is much more sour orange than lime . Perhaps the most sour citrus acid is orange .

Buah Jeruk Kunci

But when not used sour sauce , orange is used so refreshing beverage ingredients . The taste of fresh acid make literacy eye when drinking it . Simply mix 2 fruit juice it into a glass of water just taste the acid already very pronounced once , mixed sugar 4 tablespoons roughly even still sour taste . But that's the joy of this one orange ice , making eye literacy and the body feels fresh again . Usually when drunk often during the day when the sun is blazing and eyes began to feel sleepy .Plants and fruits can you have encountered everywhere in the Pacific Islands region , but we have never seen this fruit outside the island of Bangka . Very different from the lime that grows mostly on the island of Java . This orange is softer and very easy squeezed , sour taste that really makes a distinctive orange citrus is different from the others . If you eat at the stalls in areas such as the Pacific Islands meatball stalls etc. , you definitely served well with this one orange . To add your appetite for food that is happy with a slightly acidic .If you 're returning home , we often bring the key to the citrus fruit overseas. Because we did not find this fruit in the existing markets of Java island . If there is an orange , eat chili or meatballs , tekwan , bakwan , and the like would be more tasteful . This fruit can last for 1 week if his Tanggai not independent , but if put in the fridge will definitely longer. That's a little story about this fruit , something was missing if the chili paste and others do not use the extra juice .

LEMPAH

lempah itself is wet cooking , fry ( soupy ) which is usually made from fish or beef with spices are aromatic . In the language of the Pacific Islands , lempah called gangan . Lempah own variation manifold , lempah yellow as I post this time using fish as the main ingredient , usually mackerel or snapper fish with sauce yellow because it uses turmeric in the marinade , generally put pineapple or mango chunks too young for it . Belitung people call it by Gangan Ketarap .
While lempah landline / Daret is fry dishes containing vegetables such as Idat shoots , taro root , and other vegetables , usually served with warm rice plus anchovies and sambal belacan ( shrimp paste ) . Lempah toadstool is a dish made from toadstool ( Bangka language for mushrooms ) with coconut milk , something like the curry . Well there is a mold of Bangka is very expensive because it is rare that toadstool / mushroom Pelawan . This fungus grows on trees only Pelawan ( Cyanometra cauliflora ) , one of the rare species that grows in the forests of the island of Bangka . Culinary Bangka- Belitung itself influenced by many cultures , especially from the Malay and Chinese .
To cook the yellow lempah key point is the freshness of the fish is used , the more fresh then the resulting savory sauce . In the original recipe uses mackerel or snapper fish , I replaced it with a puffer fish are easily available in the market at low prices . Mackerel meat was very tasty with a slightly salty and savory . For pineapple , my advice use the maturation medium , do not cook too quickly so that no soft when boiled . Eat this dish hot with warm rice or rice without added at all as I do . Aslo !