PECEL AND BATIK

Indonesian student studying at Rajamangala University of Technology Thanyaburi (RMUTT) on October 13 has activity to introduce the distinctive Indonesian batik clothes and traditional Indonesian food that is especially liked by many people in East Java. So, I give the title is pecel and batik.

This activity to introduce to our teachers (Ajarn Maliya) and the new teacher is (Ajarn Panapon). We have the Indonesian food and the Ajarn Panapon have the Thailand food for us. But for the student cook in the room 511 whereas Ajarn Panapon cook at the shop of in front of our apartment. So, we have two foods for dinner at one time.

In this event we use clothes batik. Batik (java pronunciation: [batiks]; Indonesian pronunciation: [ba tik]; English: / bætik / or / bəti k /) is a traditional wax-resist fabric using manual techniques Immersion. Java traditional batik, especially from Yogyakarta and Surakarta, has a special meaning locked in Jakarta conceptualization of the universe. Traditional colors including indigo, dark brown and white representing the three major Hindu deities (Brahma, Visnu, and Siva). Indonesian Batik As designated UNESCO Masterpiece of the Oral and Intangible Heritage of Humanity on October 2, 2009. As part of the admission, UNESCO insisted that Indonesia Preserving their heritage.

So now I'll explain how to make another food for pecel. Pecel rice is one of the unique food cultures as Present’s East Java. Vegetable served with spices made with nuts, brown sugar, lime leaves, chili and sauce taste.
Classical Javanese spicy peanut sauce. Make large batches because it will remain fresh in the fridge or outside for weeks. Then mix a few tablespoons of warm water every time you want gado-gado or pecel rice.


























1 ½ cup raw peanuts
10 small pieces of red chili
2 large red chilies
2 teaspoons tamarind old [acid]
6 lime leaves
2 cloves garlic
2 thumb-sized pieces small galingales
2 tsp salt
About ¼ cup sugar java [palm sugar]
1. Fried beans in oil for about 3 minutes
2. Destroy the fine beans power paste
3. Remove the peanut mixture to a separate container
4. Crush the remaining ingredients on a tray
5. Add beans and mix well.
If pecel very good at eating with Rempeyek, Tempe and Lodeh.

Rempeyek













As for how to make peanut brittle that is:
125 g rice flour
1 tsp salt
2 tsp sugar
1 tsp coriander powder
1 / 2 tsp whole cummin seeds
1 / 2 tsp whole fennel seeds
2 to 3 tbsp Soaked, pounded fish bleary
1 / 2 cup coconut cream
1 / 2 cup water
1 / 2 cup vegetable oil
1 / 2 partially roasted peanuts
Method:
Mix all the ingredients together except for the peanuts and leave the batter to rest for at least 10 minutes. Heat oil in a small wok until it is less than moderately hot, ladle a scoop of batter, add some peanuts to the batter. Pour batter into oil in a circular motion; let the batter set before turning to fry the other side. Snack can be removed as soon as it has hardened, need not to be golden brown cos it has to be browned in the oven. Repeat making the snacks and when all is done, brown in a 350F oven until they are golden brown and crispy.

Tempe

Making Tempe is very easy using microorganism aid. Here I will explain how to make Tempe from 100% soy. This is the traditional Tempe as it is consumed in the country of origin: Indonesia.
To make 500g Tempe you need the following ingredients:
- 300 g whole soybeans
- 4 tablespoons vinegar
- 1 teaspoon Tempe starter (yeast)

Sayur Lodeh

Sayur lodeh is a popular Indonesian vegetable stew in coconut curry. This dish is also very popular in Malaysia and Singapore and essentially served in Malay homes and restaurants.

Fried Corn
Tempe and peanut brittle but still there is also a friend of pecel the corn pancakes are basically material is corn. Blend the corn for a moment, just a moment. Beat the eggs until stiff. Add in the corn, beated eggs, salt, pepper, and flour (bit by bit), and then beat again until well mixed. Drop by the spoonful into the hot oil in your deep fryer (set at 350 degrees) until brown. You can also cook it in oven/microwave, but need more much time.
4 corns, grate
- 4 shallots, cut paper thin
- 2 green onions, cut paper thin or chopped finely
- 1 medium size potato, boiled and mashed
- Salt and pepper
- 1/4 cup of rice flour
- 1 eggs, lightly beaten
- 4 bird eyes chilies, chopped finely (optional)

How:
- Mix all ingredients together (except for egg). Add egg only as much as needed, to help the binding. This weekend, I only add about 2 tbsp of egg mixture, because the batter was pretty liquidly as is. Other time, I added the entire egg. It's just something you got to eye-ball.
- Heat oil in pan. Carefully drop spoonful of batter to hot oil. Fry until golden brown.