INDONESIAN SNACK FOOD

KOLAK

Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.


SERABI


Serabi, surabi or called srabi is an Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes .






 LEMPER

Lemper (sometimes lemper ayam) is an Indonesian dish made of sticky rice filled with chicken, fish or abon (meat floss). The meat fillings is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf or tinfoil to make a packet ready for serving. Lemper are most often seen as snacks, but may sometimes be served as appetizers as well.


LUPIS

Lupis (sometimes lopis) is a traditional food from Indonesia. It is a sweet cake made of glutinous rice topped with shredded coconut and a thick palm sugar syrup. It is often found in traditional markets throughout Indonesia. Usually eaten as a breakfast or side dish in the evening tea time, it can be sweetened further with shredded coconut topped with a thick palm sugar syrup.
Lupis commonly found in Javanese area, especially in the middle and eastern of Java

DODOL


Dodol is a toffee-like sweet food delicacy popular in Indonesia, Malaysia, Philippines especially in the Ilocos Region in Luzon and in the Lanao provinces of Mindanao, Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular among the Roman Catholics from the west coastal Indian state of Goa. It is common fare on the streets of Zanzibar sold as halva. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 8–9 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. The dodol is completely cooked is when it is firm, and doesn't stick to your fingers when you touch it.
In muslim majority countries such as Indonesia and Malaysia, dodol is commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children. The town of Garut in West Java is the main production center of dodol in Indonesia. There are many flavours of dodol available including a durian flavor, which is called "lempuk" available in Asian food stores. In Malaysia, its is quite popular amongst the eastern states such Kelantan and Terengganu, while in Indonesia durian dodol is popular in Medan and other Sumatran cities.
Dodol has also made its way to some middle eastern countries including Iran, where it is very common and normally preferred by women. Though Dodol is proven to be fattening, it is used as a facemask and skin mask by some.


KUE CUBIT

Kue cubit is a common snack food in many Indonesian cities. It is a cake, around 4 centimetres (1.6 in) in diameter. It can be found around the school by street sellers. Kue cubit uses flour, baking powder, sugar and milk as their primary ingredients. The liquid dough is poured inside a steel plate with several small round basins so that it will form round shape when cooked, and poured with meises (chocolate granule) on top of it. The seller uses some kind of special hooked stick to take the cake off from the steel plate.
This cake is called kue "cubit" (Indonesian: pinch) because of its small bite size, to eat it one have to pinch it. Another varient is called kue "laba-laba" (Indonesian: spider) refer to its spider web-like form that created through pouring the liquid dough spreaded around the steel plate and still connected. This cake is related to Dutch poffertjes.

TAPAI

Tapai (ta-pie) or tape (ta-peh), sometimes referred to as peuyeum (from Sundanese language) , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste^[1] and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice.^[1][2] Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.^[1][2] Tapai is also used to make alcoholic beverages.
http://en.wikipedia.org/wiki/Category:Indonesian_snack_foods

TIWUL

Are you feeling like you wanted to reminisce the past by eating tiwul? Pacitan is the right place. This food is very rare and it is almost impossible to find it in big cities right now. Tiwul used to be staple food for most of Indonesian, but it is getting unpopular as the time goes.
One place to get this food is Sari Laut Restaurant. Located in Pacitan - Solo Main Street, this restaurant provides rice, tiwul, and seafood. The most favorite combination is tiwul and coconut milk-cooked Shark. Wait a minute, Shark?? Okay, YogYES was a little in doubt whether trying it or not. But well, maybe this was the only time to taste this unique combination, wasn't it?
Tiwul is brownie food made from cassava flour. It is a little bit chewy, sweet, and not sticky so that you can feel the special texture. At first, cassava was dried into gaplek and then was milled until it turned into cassava flour. This flour was mixed with a little amount of water until it creates the texture. After that, tiwul was steamed for about an hour and Voila! It is ready to be served. Even though tiwul is low on protein, but it has glucose and rich of calorie, which make it as one of the best energy-source food.
In this restaurant, tiwul is served along with coconut milk-cooked shark. The shark was cut into pieces and then cooked in hot and spicy coconut milk. This gravy make makes tiwul softer and easier to be swallowed. Do not worry; you are not participating in the shark culling. This fish is not the real shark. It just has almost the same shape and appearance. You can add sambal terong (spicy eggplant), lalapan, and sambal mentah if you like. There are also many fried fishes as the side dishes. Hmm..., that taste is just unique and great. You can enjoy this food while enjoying the beautiful view of Teleng Ria Beach.
pacitan.yogyes.com/en/see-and-do/traditional-culinary/nasi-tiwul/

 KLEPON

Klepon (pronounced Klê-pon) is a traditional rice cake, popular in Indonesia and Malaysia (where it caled onde-onde). It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking. In other parts of Indonesia, such as in Sumatra and in neighboring Malaysia, klepon is called as onde-onde. While in Java onde-onde is refer to Chinese Jin deui, rice cake ball coated with sesame seeds filled with sweet greenbean paste. Although popular across Southeast Asia, klepon might be originated from Java.
Klepon, along with getuk and cenil usually eaten as morning or afternoon snacks. To eat klepon must be careful because freshly boiled one usually contains hot palm sugar liquid that will pop out in a bite.
A well known klepon comes from Pasuruan (East Java), sold in a box by small kiosk that make a long line on the roadside that connect Malang and Surabaya. They are also sold by seller that get on the Bus that goes to or from Malang / Surabaya.
In the 50's klepon was introduced by Indo immigrants to the Netherlands and is readily avalable in Dutch or Chinese Indonesian restaurants and supermarkets throughout the country.
http://en.wikipedia.org/wiki/Klepon

Situated in “old Surabaya”, this stately Dutch colonial style compound was built in 1858 and is now a preserved historical site.
Previously used as an orphanage managed by the Dutch, it was purchased in 1932 by Liem Seeng Tee, the founder of Sampoerna, with the intent of it being used as Sampoerna's first major cigarette production facility.
This complex consisted of a wide central auditorium, two smaller buildings in east wing and occidental and some wide barns with one floor behind central auditorium. The buildings that stay in both auditorium wings is then turned into family house, whereas big barns looks like a warehouse exploited for tobacco and clove processing, to catch, stick it and packing, printing office and finished goods processor.



Shop Museum in HoS offer is assorted souvenirs, such as; the miniature of stick equipment traditional cigarette, package, clove, books and shirt.
Kiosk
Kiosk in House of Sampoerna ready to supply you with various goods choices such as; cup, shirt, jacket, ashtray, hat, bag, etc. This goods suited for used for you also for a souvenir.


Cafe
With Art Deco touch, free creativity glint and the history, cafe offers an experience to dine unique. Ally original tin glass and teak panel carve that aged a century with modern design is cleanness. Multifarious occidental appetite dish and Asian drawn up to be special to gratify visitor appetite, even for they who a real critical to taste. At certain night, life music will accompany your diner.
Artistic Gallery
Dedicate with refer to exhibition of best Indonesia actor masterpiece and provide place to all cute young actor to perform their masterpiece. This Gallery presents certifiable masterpiece which only available to display and also to be sold.
 
Group Of Sampoerna Business
Sampoerna is build convergent at tobacco and clove business. This company is one of cigarette producer (tobacco and clove) most fast growing and the eldest in Indonesia, the fourth biggest cigarette market in the world.
Build in 1913; Sampoerna is the first Cigarette Company stepping into Jakarta stock exchange. Sampoerna have successfully developed its business for its cigarette to various regions outside Indonesia and do diversification inside the country, in distribution area and transportation, printing office and packaging and retail merchandising and grocery.
 http://www.eastjava.com/tourism/surabaya/house-of-sampoerna.html

Translated as The Red Bridge which located at North Surabaya, in whose surrounding is one the most savage fightings ever seen on Java. The battle of Surabaya began on 10th November 1945, less than three months after the proclamation of the Indonesian independence day which readed in Jakarta and it was right here that Brigadir General Mallaby from England was killed. Further down the red bridge is the china town which surrounding packed with buildings of typical chinesse architectural and construction. It is still the most crowded business and trade center.

GELANGGANG SAMUDERA


Gelanggang Samudra is a popular attraction at the Ancol theme park, a less tiring and frantic experience than the Dunia Fantasi amusement park, but still a great place to bring the kids. Simply take your seat and marvel at the well-trained dolphins and sea lions who perform some fantastic stunts. Situated on seven hectares of land, there are plenty of other attractions as well, including the four dimensional cinema, a number of aquariums, other animal shows, and even a few amusement park rides to give the kids a thrill. The reasonably priced entrance ticket covers all the attractions. There are some fast food restaurants to keep your hunger at bay, but it's a good idea to bring plenty of drinks along with you as it can get pretty hot here! – Martin Jenkins


http://www.travelchannel.com/Places_Trips/Destinations/Oceania/Indonesia/Jakarta/Attractions/Gelanggang_Samudra

 GILI TRAWANGAN

 Gili Trawangan is the largest of Lombok's Gili Islands and the only one to rise significantly above sea level. Measuring 3 km long and 2 km wide, it has a population of around 700.^{[citation needed]} Of the Gilis, Trawangan has the most tourist facilities; the pub Tîr na Nôg claims that Trawangan is the smallest island in the world with an Irish pub. The most crowded part of Trawangan lies on the eastern side. It was previously administered under Lombok Barat Regency along with Senggigi until 2010 when the Gili islands came under the jurisdiction of the new North Lombok Regency (Kabupaten Lombok Utara)^[1]).
On Gili Trawangan (as well as the other two Gilis), there are no motorized vehicles. The main means of transportation are bicycles (rented by locals to tourists) and cidomo (a small horsedrawn carriage). For traveling to and from each of the Gilis, locals usually use motorized boats and speedboats.
Some of the first inhabitants of Gili Trawangan were from Sulawesi who are fishermen and farmers. Previously Gili Trawangan was covered in forest and deer lived on the island. (Source: Inhabitants of Gili Trawangan — no printed source available)
The economy of Gili Trawangan centres on tourism, as the island is too small to support any broad scale agriculture, and too remote to allow economically viable industry or commerce.

http://en.wikipedia.org/wiki/Gili_Trawangan

Mount Bromo

Mount Bromo (Indonesian: Gunung Bromo), is an active volcano and part of the Tengger massif, in East Java, Indonesia. At 2,329 metres (7,641 ft) it is not the highest peak of the massif, but is the most well known. The massif area is one of the most visited tourist attractions in East Java, Indonesia. The volcano belongs to the Bromo Tengger Semeru National Park. The name of Bromo derived from Javanese pronunciation of Brahma, the Hindu creator god.
Mount Bromo sits in the middle of a vast plain called the "Sea of Sand" (Javanese: Segara Wedi or Indonesian: Lautan Pasir), a protected nature reserve since 1919. The typical way to visit Mount Bromo is from the nearby mountain village of Cemoro Lawang. From there it is possible to walk to the volcano in about 45 minutes, but it is also possible to take an organised jeep tour, which includes a stop at the viewpoint on Mount Penanjakan (2,770 m or 9,088 ft) (Indonesian: Gunung Penanjakan). The best views from Mount Bromo to the Sand Sea below and the surrounding volcanoes are at sunrise. The viewpoint on Mount Penanjakan can also be reached on foot in about two hours. From inside the caldera, sulfur is collected by workers.

Activity

 

2011 eruptions

The Tengger Caldera was still active in late January 2011, the activity being characterised by fluctuating ongoing eruptions. On 23 January 2011 the Indonesian Centre for Volcanology and Geological Hazard Mitigation (CVGHM) (Pusat Vulkanologi dan Mitigasi Bencana Geologi) reported that since 19 December, 2010 volcanic ash and incandescent material had been thrown up by eruptive activity resulting in a heavy rain of material that fell around the crater. Continuous eruptions on 21 January caused a thin ash fall mainly in the village areas of Ngadirejo and Sukapura Wonokerto in Probolinggo district. The impact of a heavy rain of volcanic ash from eruptions since 19 December 2010 resulted in disruption of normal activities. By early 2011 concerns were being raised concerning the effect upon the local economy and the potential for long term environmental and health problems amongst the residents in the locality surrounding Mount Bromo. Due to high seasonal rainfall in January 2011 the potential for lahar and lava flow was raised due to the deposits of volcanic ash, sand and other ejected material that had built up. Seismic activity was dominated by tremor vibration and reports of visual intensity and sounds of eruption continued to be reported from the mountain monitoring facility, Bromo Observation Post. People living on the banks of the Perahu Ravine, Nganten Ravine and Sukapura River were alerted to the possibility of lava flows, especially when it was raining heavily in the area around Cemorolawang, Ngadisari and Ngadirejo. Eruptions and volcanic tremors were reported on 21 January and 22 January with activity subsiding on 23 January 2011. On 23 January, 2011 at 06:00 am the alert status at Mount Bromo remained at (Level III).^[7]
On 23 January 2011 an exclusion zone was recommended for communities living around Mount Bromo. Tourists and hikers were to advised not to come within a radius of 2 km from the active crater. CVGHM stated that they expected warning signs to be installed stating the limit radius of 2 km from the crater. Operational caution was recommended for flights into and leaving Juanda International Airport IATA:SUB in Surabaya. CVGHM recommended the establishment of public areas for the provision of face masks and eye protection. CVGHM also issued a warning to residents to be cautious of ash build up on roofs and other places that may give cause for collapse under the burden of ash.^[8]
Further eruptions and the issuing of Aviation Ash advisories on 27 January and 28 January 2011 led to concerns being raised regarding a volcanic ash plume, reported to be drifting eastward toward the air corridors used to access the Ngurah Rai International Airport IATA:DPS in Bali. Airport official Sherly Yunita was reported at the time as stating that concerns about visibility had prompted Singapore Airlines, Jetstar-ValueAir, Air France-KLM, Virgin Blue and Cathay Pacific to cancel several flights to Bali, 340 km (210 mi) to the east.^[9][10] SilkAir also cancelled flights on the 27 January between Singapore and Lombok, an island to the east of Bali.^[11] The Volcanic Ash Advisory Centre in Darwin, Australia released several Code Red Aviation Ash Advisories pertaining to Mount Bromo (Tengger Caldera), on 27 January. They indicated that ash was observed at altitudes up to 18,000 ft (FL180) extending 200 nautical mi to the south east of the caldera. In other ash advisories of that day the cloud was reported as at times having a 10 km/h drift, both to the east, and to the south east
 http://en.wikipedia.org/wiki/Mount_Bromo

Gedung Sate Bandung

The evaluation of the government to change some of departments from Batavia city to Bandung city was a huge beat for the development of the city. First, in year of 1914, the Department of Defense was transported, and then in year of 1920 the Government Department now called as Gedung Sate followed.


Because of the extraordinary ornament on the roof of Gedung Sate, with a bit similarity to the stick of sate (Indonesian Food), It’s called as Gedung Sate. The buildings was built with the total cost around 6 millions gulden. It is the first building that made by supported actual technology in Indonesia.


With wonderful shaped of the building-complex, designed by of the architect J. Gerber (1921), both ornaments of western and also eastern architecture were incoperated. In 1925, Gedung Sate was the only big building around Bandung.
http://bandungtravelguide.blogspot.com/2009/05/gedung-sate-bandung.html

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).
http://en.wikipedia.org/wiki/Gudeg

Various Ice Cream in Zangrandi

Zangrandi in SurabayaDi around the entrance to the room, there are a few pictures of tempting ice cream along with the names. Quite a large selection of ice cream to choose from. For example Chocolate Twinkle, Noodle Ice Cream, Ice Cream Soda, Avocado Fudge, Tropicana Fruit, Crispy basketball, Zangrandi Pie, Horn, Macedonia, Peach Royale, Banana Split. There is also ice cream in the form of slices of Tutti frutti, Satay Ice Cream, Surabaya Moon, Pudding Ice Cream.
Ice cream was first known from Zangrandi is Tutti frutti ice cream that is triangular with different flavors of delicious fruits. While ice cream is a favorite in Zangrandi is Macedonia which has a strong smell of rum that feels.

In Zangrandi, you not only can menimati ice cream because the available variety of snacks (snack) as a complement to your ice cream. Risoles, croquettes, pies, dumplings, fried spring rolls, pastel cover, nuggets or french fries (french fries) are also available on this site.

There are also Ice Taart consisting of Rainbow, Black Forest, Cassata, and Mocca perfecto. Type of ice cream tarts can be ordered in sizes 16 cm, 21 cm, or 24 cm for Rp 155.000, - to Rp 295,000, -. If you want to taste this ice cream tart, slice sizes available for these types of ice cream tart that is sold at Rp 12,000, - to Rp 12,500, - per slice.

The texture of ice cream is not as soft as ice cream that contains a lot of modern milk, but a distinctive and delicious taste make the ice cream is still in demand despite the recipe came from a bygone era. Plus rum flavor that feels the scope of ice cream.

Nostalgia city of Surabaya in Zangrandi

 Zangrandi during awalBangunan of this place is still a building with Dutch architecture and became one of cultural heritage in Surabaya. Therefore, the shape of the building still dipertahankam like when first built. Zangrandi indeed historically valuable buildings because these buildings have existed since the Dutch colonialism in Indonesia. Doors and windows and furnishings that are used such as peach-colored wicker chairs and desk make the atmosphere of the past more so.

To enjoy ice cream, you can try to sit in the room with a capacity that is not too much. However, the page structure has a considerable capacity for visitors. Enjoying ice cream at the top of the page, you will feel the gusts of wind that move freely and look at passing vehicles. You can see passing vehicles because Zhangrandi located in the main street. Negative effects, dust, fumes and sunlight can interfere with comfort. When evening comes, you look at the city lights while menikmat ice cream, creating a romantic atmosphere.

Because of its popularity, ice cream Zangrandi also has several branches in Singapore, namely at the Galaxy Mall, Tunjungan Plaza, Plaza Surabaya, Atum Mall, Market Atom, and Bonnet Supermarket. This allows you who want to try this ice cream. You can choose the nearest place even though the atmosphere will be more impressive if you enjoy at home.

Feeling nostalgic atmosphere of the past or in the town hero trying Zangrandi old ice cream delights can be an enjoyable experience while in the city of Surabaya.


Zangrandi
Centre:
Jl. Yos Sudarso no. 15
Surabaya, East Java
Tel: (031) 5345820, (031) 5461490

Another branch in Surabaya:
    * Galaxy Mall, Lantai UG
    * Tunjungan Plaza 3, Lantai 5
    * Plaza Surabaya, Food Court Lantai 4
    * Atum Mall, Lantai 1
    * Bonnet Supermarket
    * Pasar Atum, Food Court

http://kumpulan.info/kuliner/wisata-kuliner/34-wisata-kuliner/242-es-krim-zangrandi.html