KAMPOENG....Original from Indonesia: Culinary Tourism at Indonesia

To support Visit Indonesia Year 2008, Ministry of Torism and Cuture planned some kind tourism which based on food or culinary culture. Indonesia have 17.000 islands and more, so each island has it's culinary culture. From Sumatra, Java, Celebes, Borneo, Bali, until Papua, food became different culture. You can buy anything atIndonesia, but you will never miss to taste food from Indonesia. Taste The Delicious of Indonesia!

So I recommend 5 foods which liked by tourist from foreign country. Each food ha different taste and unique performance. Spicy and sweet became the top taste.

Gudeg

The evening air at Yogyakarta is gradually filled with the clinks of the dishware served by food stalls’ waiters. The gamelan music starts to escort some Javanese dancers at their stage performance. Some of the classical rhythms are passed through the wind, from a corner of the street where some young backpackers are sipping their coffee at a café.

In many parts of the city, from the five-star hotels until those outdoor eating stalls called ‘lesehan’, it is easy to enjoy the night over a delightful dinner. Usually gudeg comes as the main menu. The food remains united to the name of Yogyakarta. The local says, if you never eat gudeg in Yogyakarta, forget that you have been there.

Gudeg is a concoction of young jackfruit, coconut milk and other local condiments such as garlic and coriander. The color is reddish brown, as the result of the jackfruit, coconut water, and palm sugar, boiled for several hours. Some people are said to add some young teakwood foliages into the jackfruit pot in its early cooking stage, to attain the precise coloration.

Gudeg is usually served on a clay plate, on top of a sheet of banana leaves. Sometimes the vendor just folds the banana leaf, makes it tight it with a sharp piece of palm leaf rib, to form a half-cone-pot called ‘pincuk’.

Many people prefer to eat their gudeg in a ‘pincuk’ because banana leaf produces an appetizing aroma when the hot temperature from the cooking affects it. The ‘pincuk’ is big enough to hold a portion of rice, gudeg and its tasty accessories. A number of options are prepared on the table, for instance: fried chicken, chicken curry with rich coconut milk sauce called ‘santan areh’, hot ‘krecek’ (beef skin) curry, tofu, tempe, and chili sauce.

The gudeg itself is processed in a big clay pot. The traditional method suggests to have the food stirred with a wooden stick. No metal material - especially aluminums - should be used, to keep the taste specific as the food remains healthy.

Fried Rice

Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from cold leftover rice fried with other leftover ingredients. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).

There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.

Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion.