Monday, July 25, 2011

Some Typical Drinks Indonesia Unforgettable

Probably One Of Drinks Under the This Is Your Favourite Drink ..
Indonesian famous With Various Various Beverage .. Traditional Form of the Good Health Drink or just a refreshing drink.
nah .. on this occasion .. I will introduce some typical drink made ​​in Indonesia that will not be able to forget ..
Where and how to manufacture, the ingredients ..

1. Cendol dawet

Indonesia Cendol is a typical drink made ​​from rice flour, served with shredded ice and liquid brown sugar and coconut milk. These drinks taste sweet and savory. In the Sunda region is known as the beverage cendol whereas in Central Java, known as ice dawet. Developing popular confidence in the Indonesian society that the term "cendol" probably comes from the word "swollen", which is found in Sundanese, Javanese and Indonesia; this refers to the sensation that is felt when the grain jendolan cendol through the middle of the mouth when drinking ice cendol.

Rice flour mixed with green dye was given and in print through a special filter, so shaped buliran. The dyes used are natural dyes originally from pandanus leaves, but is now used artificial food colorings. In Sundanese cendol made ​​by sifting the flour steamed rice colored with suji leaves with a sieve to obtain a rounded oval shape that taper at the ends. In the Sunda drink called cendol nyendol

This drink is usually served as dessert or as a snack. In accordance presented during the day.

2. Beer Pletok

Pletok beer, maybe we've heard it, or often hear the term Beer pletok. Pletok Beer is one of the typical drink of ethnic Betawi. Pletok beer is made from herbs grown herbs that grow in this country. But, why it is called beer? Haram kah?

Drinks Beer and Liquor is for the Muslims is forbidden. This Unlike a lot of beer in the township pletok Betawi. Clearly, this obviously does not contain alcohol beer.
Pletok beer is actually refreshing and warm. Also can be used as release thirst when with the added ice cubes

Pletok why a named beer Beer, beer pletok Once Upon emerging from the Betawi people Gedongan that many Dutch people hang out together. They often look at ways and habits of Dutch people who drink beer

The main ingredient is ginger beer pletok plus cardamom, lemongrass, cinnamon, red color for the wooden cup, and sugar. To produce a steady pletok Beer in perlkukah Elephant Ginger old. If you want more HOT it was in use the more tasteless Red Ginger Pedes.

Beer pletok else in the trust contains various properties, among others

* Relieves hot cup of wood properties
* Getting rid of colds efficacy of ginger
* Warms the stomach
* And More

3. Bajigur 

Bajigur is typical of hot drinks Sundanese people of West Java, Indonesia. Its main ingredient is sugar palm, and coconut milk. To add to the enjoyment mixed too little ginger, salt and vanilla powder.

Drinks are served hot are usually sold using a cart that includes a stove. Bajigur most suitable drink when the weather is cold and wet from the rain. Foods that are often served with boiled bananas bajigur is, boiled sweet potatoes, or boiled peanuts.

300 gr palm sugar
100 grams sugar
salt to taste
2 pieces of pandan leaves
350 ml of water
900 ml coconut milk
150 g fro, split into two
2 tablespoons coffee powder
Bread to taste

1. Enter and mix brown sugar, granulated sugar, salt, pandan leaves and water. Simmer until it is really boiling, remove and strain.

2. Enter the coconut milk, and fro into the mixture, and cook until done and fro.

3. Serve in cups or small bowls with bread or a little plus coffee powder (if desired).

4. Sekoteng

Sekoteng Central Java is the native drink taste ginger is usually served hot. Other ingredients are usually mixed into drinks sekoteng are green beans, peanuts, china and pieces of bread boyfriend. Ordinary Sekoteng served at night. Sekoteng usually sold around using a cart to carry. One side of ginger water to the pan along with the stove while the other side is a mixture of ingredients and prepare a place sekoteng.

Beverage Ingredients Ingredients Sekoteng:

300 ml of water
200 grams granulated sugar
50 grams of ginger, thinly sliced ​​and then crushed
5 pieces pandan leaves
3 grains of fennel
3 cm cinnamon

To Content:

* 2 pieces of bread, skinless, cut into pieces
* 50 grams of peanut roaster
* 50 grams of boiled green beans
* 50 grams of boiled fro
* 50 grams of henna chinese, boiled
* Sweetened condensed milk

How to Make Sekoteng:

1. Boil water with sugar, ginger, pandan leaves, fennel, and cinnamon to boil. Lift then strain.
2. Tata chinese girlfriend in a small bowl, and fro, green beans, peanuts, and bread. Pour the hot broth.

5. Es Teler

Es Teler is iced drinks contain pieces of avocado, young coconut, jackfruit cooked, and dilute with sweetened coconut milk in the form of sweetened condensed milk and syrup. Ice can be used shaved ice or ice cubes

Another variation containing grass jelly ice jazzed, and fro, and boyfriend china, pieces of apple, papaya, sapodilla, melons, bread, and jelly, ice jazzed up to be difficult to distinguish from mixed ice

History of Ice jazzed created Tukiman Darmowijono, traders mixed ice with a cart at Jalan Semarang Central Jakarta in the 1980s. Tukiman mixed ice creations are so good, so young people who drink admitted conveniences such as the "hangover" caused by taking drugs. Coconut ice blended avocados sold in Jalan Semarang Tukiman later known as "ice jazzed."

Popularity of ice that make getting jazzed sticking blessing of mouth promotion and media coverage. Buyers who come by car raises the perceived car parking queues Jalan Semarang and surrounding residents as a nuisance tranquility. Ice jazzed Tukiman should move to Pegangsaan Road West and then into a cinema complex Megaria. Tukiman drunk soda in the cinema complex is now named tavern Megaria grilled chicken and ice jazzed Mulia Sari Original.

Es Teler Recipe Ingredients:

* Fro sweet 10 fruit, chopped
* Jackfruit sliced ​​1 tablespoon
* 3 tablespoons avocado scrape
* Scrape coconut 2 tablespoons
* 3 tablespoons red syrup
* White sweetened condensed milk to taste
* Crushed ice to taste

How to Make Ice Teler:

1. Prepare the glass, insert fro, jackfruit, avocado and coconut.
2. Pour syrup and sweetened condensed milk red and white.
3. Serve with shaved ice.

6. Limun Sarsaparilla

You who have lived in Yogyakarta in the era of the 1950s, would never drink lemonade Sarsaparilla. By some communities in Yogyakarta called saparilla lemonade. Lemonade is a type of carbonated beverage popular in the era of the 1950s to the 1970s. Java cola, lemonade sarsaparilla most connoisseurs agree say so. Drinks with brownish purple was once ranked the favorite beverage in Yogyakarta.

At that time, lemonade drink Sarsaparilla is a kind of elite that carries a certain social prestige on consumers. Only people who have more pocket members are able to buy drinks that are considered modern, symbols of progress, and certainly classy in his day.

Lemonade Sarsaparilla has a distinctive taste on the tongue. His name is also carbonated drinks, of course, have kemranyas sensation on the tongue. Once tasted, semriwing Like the scent of mint just feels, so bring relief effect in the nasal cavity and chest cavity. This unique scent is reminiscent of a flash of drugs or herbal aroma. Sweetness mediocre, not less, not too. Lemonade Sarsaparilla also bring the effect of burps and is believed to cure colds.
7. Lahang

Indonesia Lahang a typical drink made ​​from palm wine, sweet and fresh taste is the hallmark of this beverage.

Lahang intercepts obtained from palm trees. What bugged the male flowers. How to bug it was not arbitrary. Farmers will usually leave early in order to tap palm freshness intact. It is said that in certain conditions the water from the palm tree is a male connection when the late tap will turn into vinegar or wine. Of flowers and trees that will be tapped will be very good when it was 5 years old.

Sap tapped from the male flowers is not easy. Some time before the tapping, fibers are attached to the cob male flowers must be cleaned. Also midrib that block cob.

This drink is usually served as dessert or as a snack. In accordance presented during the day.

8. Es Oyen

For the main East Java and Sidoarjo Surbaya surroundings will certainly not foreign to drink this one, Es Oyen. Oyen Ice supposedly originated from Bandung. This drink is actually a mixed ice.
Inside the ice Oyen terampur several types of fruit from Avocados, jackfruit, mango and coconut bit young, who give in coconut milk and sweetened condensed milk is actually appetizing.

but apparently this is the secret. This un material should also have to come directly from Bandung.
According to the story of the seller he never tried to make my own "Oyen" her. But apparently failed, so he decided to buy the original from nature to serve targeted Oyen.
Place ice Oyen recommended Wonoayu is at the intersection of Market, Sidoarjo, about 10 km from the town of Sidoarjo.
Here premises money Rp 2,500 buses we already enjoy an ice semnagkuk Oyen was really appetizing. Here, the seller serves only purchase starting at 10:00 am s / d 14:00.

9. ES Selendang Mayang

Many do not recognize this Betawi traditional snacks. It was the most delicious sweet sticky eaten in the cold, sluuurp delicious! Although snacks this one is rare, but still in demand by the culinary connoisseur.

Mayang scarf, maybe some people are still unfamiliar with the name of the food on this one. These foods may arguably one of the Betawi culinary heritage. This is because the existence that is very rarely found in Jakarta.

According to the sellers remaining, the ice scarves Mayang is a recipe derived from their ancestral heredity. Although prescription heritage, was the material used is the sago palm is not difficult. Bleak cake batter made ​​of gelatin, usually red or green combined with white so interesting to see. The colors are reminiscent of the color of this beautiful shawl. Therefore called 'scarf Virgin'.

Cake batter that has been cut into pieces are presented along with the running of Java sugar syrup, coconut milk, and chunks of ice. It was sweet sticky coconut milk with a tinge of savory taste delicious! Eaten when cold make a fresh suasana.Karena disantapa always cold then also known as the Ice Shawl Mayang circuitry. Seller ice scarf Mayang usually found in urban areas (Glodok). But now, ice Mayang scarf can also be found at Eat & Eat is located in one shopping center in Kelapa Gading area.

10. ES Doger

The story about the Ice Doger also not much different. In the past, whose name was Ice Doger consisting only of one item, namely ice dogernya itself (whose color is pink, dotted with coconut shavings and diserok of the barrel that).

After that, start deh there that adds fermented cassava. Up here I think is normal (and this is indeed going on for years). But after it began the "creativity" is. There iceman Doger add to its ice with black sticky rice. Continues, there is a Chinese girlfriend pink slip and not to miss, there is also what makes Ice Doger complete with apukat.

Ice is very popular in the area of ​​Betawi culture is widely used as a beverage thirst release. Today, ice Doger also often one of the drinks menu for the celebration events such as marriage party, and so on.


  • es batu diserut
  • kelapa muda diserut kasar
  • susu kental manis
  • tape singkong
  • ketan hitam rebus
  • pacar cina rebus
  • buah alpukat
  • Bahan sirup:
  • santan kental
  • sirup rozen
  • air
Cara Buat :
Bahan sirup direbus sampai mendidih, lalu didinginkan.

Serutan es dan kelapa muda dimasukkan dan diaduk rata.

Es disajikan dengan irisan tape, ketan hitam, pacar cina dan susu kental manis.

11. Wedang Uwuh

Sejarah minuman tradisional Jawa memang menyimpan beragam cerita. Banyak jenis minuman tradisional yang lahir dari hasil kreativitas atau coba-coba. Minuman atau yang dalam Bahasa Jawa disebut dengan wedang, terdapat beragam jenisnya, antara lain wedang jahe, wedang ronde, wedang secang, hingga yang disebut wedang uwuh.

Dari berbagai macam jenis wedang, wedang uwuh menjadi salah satu jenis yang unik, jika dilihat dari namanya. Wedang yang dalam bahasa Jawa artinya minuman, sementara uwuh sendiri artinya sampah. Namun jangan salah sangka, wedang uwuh ini bukan sembarang minuman sampah, tetapi sampah yang dimaksud di sini adalah dedaunan organik, yang tentunya mengandung banyak khasiat.

Beberapa khasiat dari wedang uwuh ini, antara lain:
* Untuk menurunkan kolesterol.
* Sebagai anti oksidan.
* Menyegarkan badan.
* Menghilangkan capek-capek.
* Melancarkan aliran darah.
* Menyembuhkan dan mencegah masuk angin.
* Serta tentunya bisa menghagatkan badan.

12. Sirup Kawista

Kawista (Limonia acidissima syn. Feronia limonia) adalah kerabat dekat maja dan masih termasuk dalam suku jeruk-jerukan (Rutaceae). Tumbuhan yang dimanfaatkan buahnya ini sudah jarang dijumpai meskipun sekarang beberapa daerah mulai mengembangkannya. Kawista relatif tahan kondisi buruk (kering atau tanah salin) dan tahan penyakit. Asalnya adalah dari India selatan hingga ke Asia Tenggara dan Jawa.

Kawista dapat digunakan sebagai batang bawah bagi jeruk, namun memengaruhi rasa buah jeruk yang dihasilkan. Buah jeruk semacam ini dikenal sebagai "kajer" (dari "kawista" dan "jeruk") dan bisa ditemui di Galis, Madura.

Di Kabupaten Rembang dikembangkan sirup kawista.

Orang Jawa menyebutnya kawis.

13. Wedang Ronde

Wedang ronde merupakan minuman tradisional yang berasal dari Jawa. Wedang sendiri berarti minuman. Wedang ronde adalah seduhan air jahe yang berisi bola-bola yang disebut ronde. Biasanya disajikan dengan kacang yang sudah disangrai, kolang-kaling, dan potongan roti di dalam minuman tersebut.

Bahan Ronde:
250 gr tepung ketan
75 ml air panas
¼ sdt garam
100 gr enting kacang
pewarna hijau dan merah

Bahan Wedang:

  • 1 ltr air
  • 50 gr jahe, memarkan
  • 4 btg serai, memarkan
  • 250 gr gula pasir

Cara Membuat:
1. Wedang: campur air, jahe, serai, gula pasir, masak sampai mendidih. Angkat, sisihkan
2. Ronde: uleni tepung ketan, garam, dan air panas sampai menjadi adonan yang dapat dipulung. Bagi adonan menjadi 3 bagian. Masing-masing beri warna hijau dan merah, satu bagian biarkan berwarna putih.
3. Ambil sedikit adonan pipihkan isi dengan ½ sdt enting-enting kacang, bulatkan. Kerjakan dengan bahan yang lain.
4. Rebus air sampai mendidih, masukkan bulatan ronde, rebus sampai terapung. Angkat, rendam dalam air dingin.
5. Penyelesaian: siapkan mangkuk kecil, taruh ronde warna-warni, beri wedang jahe. Sajikan hangat.


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