{"id":283,"date":"2011-10-06T15:32:23","date_gmt":"2011-10-06T08:32:23","guid":{"rendered":"http:\/\/rahadiandimas.staff.uns.ac.id\/?p=283"},"modified":"2011-10-13T14:05:08","modified_gmt":"2011-10-13T07:05:08","slug":"indonesian-traditional-cuisine","status":"publish","type":"post","link":"https:\/\/rahadiandimas.staff.uns.ac.id\/?p=283","title":{"rendered":"INDONESIAN TRADITIONAL CUISINE"},"content":{"rendered":"

Joining with PKMT (Center of Traditional Food Studies) Gadjah Mada University <\/strong>gave me some amazing experiences. This organization focus in Indonesian Traditional Food and Cuisine. Conducting an Indonesian Food Festival is one of their activities. In 2010, there were Sate<\/em> Festival, Soto<\/em> Festival, Tumpeng<\/em> Parade, and Traditional Packaging Parade in Yogyakarta held by PKMT.<\/span><\/p>\n

Sate Festival<\/span><\/strong><\/p>\n

 <\/p>\n

Sate is one of the Indonesian culinary products. Sate is meat roasted or grilled with spices and eaten while it warm together with peanut or soy sauce. From the whole country there are 40 types of sate, depending on the types of meat (lamb, goat, ox, rabbit, chicken, fish), meat form (sliced, minced, sliced and chopped) and variety of the spices and condiments. We demonstrated sate processing and inform the right way to cut meat and <\/span>to <\/span>cook it.<\/span><\/p>\n

\"\"<\/a><\/strong><\/p>\n

Soto Festival<\/span><\/strong><\/p>\n

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Soto<\/em> is Indonesian soup or some time called \u201cone cup for dining\u201d if we eat rice with soto.<\/em> It consists of vegetables, shredded chicken or small sliced meat, in a spicy clear stocks. The varieties of veggies and meat types as well as the spices makes this Indonesian soup very rich in taste and contents. There are 24 kinds of soto <\/em>from the whole country were documented. <\/span><\/p>\n

\"\"<\/a><\/p>\n

\u201cTumpeng\u201d Parade: <\/span><\/strong><\/p>\n

\n

Tumpeng <\/em>or rice cone<\/em><\/strong> like, can be made of common white rice, yellow rice or special spiced rice. This is the symbol of unity, holy, the greatness of God. It also says about the more we have in our minds, the little there are in the community. \u201cTumpeng\u201d <\/em>were set with many kinds of traditional Javanese Culinary product, vegetable, fruits, snacks, and selected flowers. The need for tumpeng<\/em> in the ritual activity, made 17 kinds of tumpeng <\/em>we have. Every ritual event has its own tumpeng<\/em> or combination of those\u00a0tumpeng<\/em>. The greatness of the parade were shown in the following pictures.<\/span><\/p>\n

\"\"<\/a><\/strong><\/p>\n

Traditional Packaging Parade <\/span><\/strong><\/p>\n

The art of packaging, folding and art cutting with banana leaves were demonstrated to support the safe and environmental friendly packaging material for food and cooking. Now, banana leaves as packaging material almost forgotten by young generation. \u00a0We held a workshop to make many types of boxes, bowls and decorate of this leaves. In that workshop, we demonstrated how lovely to decorate our plate and place the food in that beautiful banana leaf container. All the events was successfully conducted and attended by not less than 500 students and surrounding campus community.<\/span><\/p>\n

\"\"<\/a><\/p>\n

ENJOY VARIOUS INDONESIAN TRADITIONAL CUISINE, PLEASE !<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Joining with PKMT (Center of Traditional Food Studies) Gadjah Mada University gave me some amazing experiences. This organization focus in Indonesian Traditional Food and Cuisine. Conducting an Indonesian Food Festival is one of their activities. In 2010, there were Sate Festival, Soto Festival, Tumpeng Parade, and Traditional Packaging Parade in Yogyakarta held by PKMT. Sate
+ Read More<\/a><\/p>\n","protected":false},"author":532,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13749],"tags":[14456,14452,7735,11336,14451,279,14450,14206,14453,14454,5218,14455],"_links":{"self":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/posts\/283"}],"collection":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/users\/532"}],"replies":[{"embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=283"}],"version-history":[{"count":0,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=\/wp\/v2\/posts\/283\/revisions"}],"wp:attachment":[{"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rahadiandimas.staff.uns.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}