Traditional Beverage of Indonesia

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1. Wedang Jahe


Wedang Jahe is Indonesian for ginger tea. Although devoid of any caffeine content, it's often served and enjoyed like tea. It is made from ginger and palm sugar/rock sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes.


















2. Bajigur


     Bajigur is the typical hot drink of Sundanese people of West Java, Indonesia. Its mainingredient is sugar palm, and coconut milk. To add a little pleasure mixed too ginger,salt and vanilla powder.
     Beverage are served hot is usually sold with the use carts that include a stove. Bajigurbest drunk at the time of cold and wet weather after the rain. Meals are often servedwith boiled banana bajigur, boiled yams, or boiled peanuts.






3. Cendol


     Cendol is a traditional dessert originating from Indonesia. The dessert's basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.

     In Sunda, Indonesia, cendol is a dark green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In the Javanese language, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java.

4. Es Teler

     Es Teler is iced drinks contain pieces of avocado, young coconut, jackfruit cooked,and coconut milk diluted with sweetened condensed milk and a syrup. Ice can be usedshaved ice or ice cubes.Other variations include Cincau ice jazzed, and fro, and boyfriend china, pieces ofapple, papaya, sapodilla, melons, bread, and jelly, ice jazzed up to be difficult to distinguish from mixed ice.



5. Es Cincau

     Cincau is a kind of ice beverages with a main ingredient gel-like agar-agar, known asCincau. Cuts Cincau plus syrup, coconut milk (or milk) and shaved ice so that it becomes a refreshing beverage.Cincau used vary depending on the leaves of plants that are used : Cylea barbata Miers, green Cincau, resulting in a green gel ; Palustris charming Bl. (black Cincau); produce black gel ; or Melasthoma polyanthum (Cincau shrubs).





6. Es Doger

  Es Doger, is a kind of ice drinks mixed with the contents of a simpler. Es Dogercontains black sticky rice, avocado, tape, and mixed with ice shavings that have beengiven the coconut milk and slices nagka. After that the top is sprinkled with pandansyrup and condensed milk. Eating es Doger very good in the daytime during hotweather. Ice Doger can be found in cities like Bandung in West Java and Bogor, andthe price per glass is quite cheap about three to five thousand dollars only. Now this esDoger been somewhat rare, and usually the seller only use a small cart.

Indonesia food

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1. Ketoprak

     Ketoprak is one kind of Indonesian food using a diamond is easy to find. Usuallydiamond sold using the stroller on the streets or on the sidewalk.
     Its main components are know, rice noodles, cucumber, bean sprouts and can also beequipped with hard-boiled eggs with peanut sauce, soy sauce, and a sprinkling of friedshallots. It can also be served with crackers or chips extra melinjo. Some versions include soybean and others as components.

2. Gado-Gado

     Gado-gado is one food that came from Indonesia in the form of vegetables, boiled andblended into one, with a seasoning or sauce of crushed peanuts with sliced ​​egg andfried onions sprinkled on top. Slightly fried chips or crackers (there are also takingshrimp crackers) are also added.
     Gado-gado can eat just like like a salad with herbs / peanut sauce, but also can eatenwith rice or sometimes also served with rice cake.


3. Bandeng Presto

     Bandeng Presto is a typical Indonesian food from Semarang, Central Java. These foodsare made from milkfish (Chanos chanos) are seasoned with garlic, turmeric and salt.Fish are then cooked in banana leaf base in a way presto. Presto is a way of cookingwith high-pressure water vapor. Food cooked in this way is placed in a pot that can be locked securely. The water inside the pot is then heated to boiling. Water vapor thatarise will be cooking food inside these pots. Because the fish is known to have manythorns, bandeng     presto is a popular food for cooking by thorns presto it becomes verysoft.
4. Nasi Liwet 

    Nasi Liwet is the typical food of Indonesia, Solo. Nasi Liwet is tasty rice (cooked with coconut) like as nasi uduk, served with vegetables squash, shredded chicken (chicken meat cut into small pieces) and areh (a kind of savory puree of coconut).
     Solo ordinary townsfolk liwet eat rice every time from for breakfast, until dinner. Rice ordinary liwet peddled around with bamboo baskets to mothers who carry her everymorning or sold in the shop Lesbian (without seats). The most famous place for thesale of rice liwet (Lesehan stalls) are in the area Keprabon who only sell at night.


5. Gudeg

Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a brown color to the dish. It is also called Green Jack Fruit Sweet Stew. 
Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek). There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg came from Yogyakarta, and usually sweeter, more dry and reddish in color because the addition of teak leaves. The Solo gudeg from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color because teak leaves is absent. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta often nicknamed as "Kota Gudeg" (city of gudeg).


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