Gudangan is a dish consisting of a variety of vegetables are boiled and served with grated coconut sauce. Gudangan often used as a dish for a particular celebration by the community as a celebration (syukuran), selapanan and salvation (selamatan). These foods can be found in Java, especially CENTRAL JAVA. Vegetable-based menu is so complete and has the taste of Indonesia.Gudangan not like vegetables in general, which only comprises one kind of vegetable only, but gudangan vegetable material can be varied according to taste each one.To make gudangan itself is also quite easy because there are only a few kinds of boiled vegetables (according to taste), then the seasoning sprinkled on is very unique because it is made from grated coconut or some are call it a condiment gudangan (deceased grandmother said that the Javanese, if want to make spicy cuisine cultivated chili Odd number 3, 5, 7, etc...).Due to an easy manufacture of the so gudangan not only for special occasions but also become one of servings for a family meal everyday, but it sometimes market-traditional markets that sell well there.Because it deliberately to make the program so that the husband likes to eat vegetables, so almost every day to cook vegetables. Alhamdulillah husband eating adds up to 2x Hehehe.This recipe also been I share in FB dated May 17, 2015, this is my version of the super spicy ...

The menu is common in Java, especially around the slopes of Mount Sindoro, Teanggung - Central Java. It is said that this dish is a favorite cuisine including in the Nobles in the area of Yogyakarta and Central Java. But not only on the island of Java, it turns out this sauce is also known in Padang - even if only in a few places. The name is strange, is it not? It's named “sambal jenggot (beard beard)” not because the main ingredient is a "beard" or creators have beards, but because the ingredient shredded coconut looks like a beard.For maximum results, you should grate the coconut manually so the original aroma is not lost. So the chili does not go bad, preferably steam the coconut before or after all the other mixed materials are steamed. But the truth is most comfortable if using raw coconut, let alone distinguish.Spicy this one is almost similar to chili ointment, namely how to enjoy it with warm rice and vegetables. Bobor bayam (spinach coconut milk) or sauteed papaya is good to accompany. "Beard Sambal" can also be enjoyed with boiled vegetables (as chili sauce), along with salted fish and white rice warm. Or can also be enjoyed with another menu according to taste. The marinade is actually more like chili paste, but with a touch of flavor from kencur (Kaempferia galanga L.).For friends of Java, must know the name of tempe Semangit. But for friends from outside Java, you may still not know. Tempe Semangit is tempeh fermented for a longer period; or in terms of Java it's called "Tempe Kedalon" (mature tempeh). Tempeh has been through a few days (1-3 days) of time that should be consumed, with characteristic brownish color and aroma has. After tempeh Semangit, the next stage is tempeh Bosok (foul tempeh) but it can still be used - with a super aroma... EXOTIC

Ganemo is another name for melinjo leaf, which is one type of vegetable that is often used in cooking area famous for its sea food. These leaves are a source of vitamin A, which can be relied upon.Although each region in Sulawesi and Maluku have the recipe and processing methods are different, but in essence is made ​​from the melinjo leaves cooked with vegetable and coconut milk.This time the recipe that I make comes from the province of North Maluku, with the addition of TETELAN meat as a variation. Tetelan is part of the beef that is actually a leftover meat attached to bone, tetelan has been exfoliated from the bones and cut into pieces. Meat is a mixture of meat, muscle, fat and so on.

Vegetable soup are well known in the culinary repertoire in Java (especially Central Java). This dish is commonly consumed as a daily menu or during the ceremony (prayer & clean village, moving house, births, etc... )This vegetable dish was also served at the book festival in Germany (LEIPZIG BOOK FAIR) on the last 12 to 15 March 2015. This unique Indonesia dish was a special request of the committee of the Leipzig Book Fair to Indonesia the Guest of Honour or the Guest of Honour at the Frankfurt Book Fair 2015. The recipe itself is made by Chef Petty Elliot (from Indonesia, his name was well known in International culinary) and his team, and then submitted to the festival making the committee - as there are strict regulations, which do not allow the chef from the outside. Lunch time arrived, hundreds of people willing to queue long to enjoy Indonesia Bobor Soups. Interestingly, bobor soup was not eaten with rice as in Indonesia but served with typical German bread.Central Java community itself combines vegetables, coconut milk, and various lightweight spices easily found nearby. Coconut milk is made to dilute the sauce, so it was tasty yet light. For each vegetable has its own "philosophy", namely :Spinach (BAYAM):Derived from the word " Ayem " which in Javanese means peace (save and security), it is said that eating these vegetables will give you a life of calm in the face of life's trials.Papaya (KATES/PEPAYA):Known to help process the meat quickly so it's soft, so have hope that if you eat it you will have a soft heart (feelings) - compassionate to the surrounding environment. Usually the parts used are : leaves, fruits or flowers to give taste.Bamboo Shoots (REBUNG):Famous as a weapon when the days of the struggle, so eating it will make you run straight and courageous in upholding the truth - While the properties of the bamboo itself is sturdy and elastic bamboo trees are not broken/ripped from its base when hit by a hurricane or a storm (it is because bamboo has a solid foundation of roots and stems are elastic to follow the motion of the wind). The parts which are used for cooking are the young shoots.Only people who still exist identity and sturdy stance that could provide many benefits for the environment. If we want to be able to benefit as much as possible for our environment, the courage of expression to the maximum - flexibility - challenge and do not care about the past is a character of bamboo that we can use as example.All the above information I learned while watching TV on a variety of Javanese culture (cuisine, customs and daily life). So much philosophy about life that we can sample from our ancestors first, the people of Indonesia. Well enough for info before, and here is the recipe :

Coconut milk is a very common ingredient in Asian cooking and I just love dishes made with it! It adds richness and creaminess to the food.

Altered a recipe on Goya can and it came out delicious! Can sub chicken for shrimp, fish, or any protein. Serve with side of rice!

One OF my favorite dishes to cook I Love kalabasa or sqaush and added Green chilies to add a little Spice and the Coconut Milk serves as the sauce I have been cooking this dish for a long Time you can have this dish purely vegetarian, Just init any meat or have it with SEA food

Vegetables commonly consumed by the population of Papua, because the ingredients are easily available (usually grow in their neighborhood). Usually consumed accompany smoked meats/fish and sago (pearl sago) instead of rice.

Mirliton is also known as Chayote or Choko. You can also use Green Papaya for this dish. Warm your tummy with a hot bowl of this savoury chicken soup on chilly days.

Local people call "karaka", crab which can easily be found in estuaries around the Mimika. Including the types of mangrove crabs (Species: S.serrata, S.tranquebarica, S.paramamosain, S.Olivacea, Scylla sp.). This one species of crab native of Papua land that habitat is in the interior life around coastal mangroves, crabs name itself is derived from the name of an island KARAKA where most of the population still live deprivation - including in terms of public facilities (particularly availability of schools there very minimal).Papua coastal communities looking for Karaka as the main income for fish as well as fishermen who have done hereditary, fishermen usually catch Karaka in holes mangrove trees that grow on the shore. Visited Timika, Papua, though not complete without enjoying the Karaka.Karaka crabs are caught usually has a large size (1 fish weighing almost 1 kg), is due to the delicious taste of crab rather small size. Karaka has a low fat content (around 1 g / 100g) and also low in saturated fatty acids (0.1gr / 100g) and rich in omega-3.Karaka can be cooked in various ways. Most of the people of Papua cook it in a way sauteed in a mixture of spices, some are just grill Karaka and add salt.Incidentally market yesterday there was super big sized mud crab and remind me of the culinary Papua, so I immediately bought one (my husband can not eat crab, so unfortunately bought too much). ^ _ ^

The Chicken with Coconut Milk is a typical recipe from Thailand, but I like to propose it as a variant for Brazilian dishes as its main ingredient, coconut milk, is very common in Brazil.

Almost 14 years ago, I met this kind of milky jam when I was on a business trip in Kobe, Japan. A friend of mine took me to Igrekplus, a nice restaurant which also had a bakery and patisserie. Unfortunately, they are now closed...Milk jam was their speciality and it reminds me of my fun times in Kobe, Japan.No more online shop available to get that jam, so I made this similar jam!It goes good with toast, french toast, pancakes, milk, tea, and much more! This is definitely for the coconut lover!#heirloom