Indonesian Culture
Muslim Culture Guide: 2024 Indonesian Cultural Festival - Food, Dance and Community
Articles • ali2007fr posted the article • 0 comments • 13 views • 7 hours ago
Reposted from the web
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him. view all
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him. view all
Reposted from the web
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him.
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him.
Halal Travel Guide: Indonesian Festival in Beijing — Food, Culture and Embassy Visit
Articles • ali2007fr posted the article • 0 comments • 13 views • 19 hours ago
Reposted from the web
Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers. view all
Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers. view all
Reposted from the web
Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers.
Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers.
Muslim Culture Guide: 2024 Indonesian Cultural Festival - Food, Dance and Community
Articles • ali2007fr posted the article • 0 comments • 13 views • 7 hours ago
Reposted from the web
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him. view all
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him. view all
Reposted from the web
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him.
Summary: 2024 Indonesian Cultural Festival - Food, Dance and Community is presented as a clear English travel account for readers interested in Muslim life, halal food, mosques, and local history. The article keeps the original place names, food details, photographs, and cultural context while focusing on Indonesian Culture, Food Festival, Muslim Travel.
Summary: Attend the 2024 Indonesian Cultural Festival is presented here as a firsthand travel account in clear English, beginning with this scene: I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. The account keeps its focus on Halal Travel, Yiwu Food, Beijing while preserving the names, places, food, and historical details from the Chinese source.
I went to the Indonesian Embassy on Saturday for the annual Indonesian Cultural Festival. I ate a lot of special Indonesian food at the festival last year, which I wrote about in "Attending the Indonesian Cultural Festival at the Indonesian Embassy." The stalls were similar to last year, but there were even more people! Nom Nom still had the longest line, and it is the only Indonesian restaurant in Beijing. We did not wait in that line and chose a few other stalls instead.
We started by eating Indonesian steamed dumplings (siomay). Indonesian steamed dumplings (siomay) come from the steamed dumplings (shaomai) of southern China. Sundanese people in West Java first changed the pork filling to fish, then added sides like cabbage, tofu, potatoes, boiled eggs, and stuffed bitter melon. It is served with peanut sauce and sweet soy sauce and is now a classic street snack all over Indonesia.
At that stall, you could also get three classic Indonesian street snacks: fried pastry (kue pastel), fried spring rolls (risoles), and Indonesian rice cake (arem arem). We bought the Indonesian rice cake (arem arem) this time. Arem arem is most common on Java island. It is made by cooking rice in coconut milk, stuffing it with meat and vegetables, shaping it into a cylinder, and wrapping it in a banana leaf.
Next, we drank a Javanese mixed drink called es teler, which contains jackfruit, avocado, and coconut meat mixed with condensed milk and syrup. In 1981, an Indonesian housewife named Murniati Widjaja won a TV competition with her es teler. The following year, she opened a specialty food shop in Jakarta called Es Teler 77, which has now grown into a massive food chain.
We continued walking through the Indonesian cultural festival. We were impressed by this Minangkabau stall during last year's festival. The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society. Men are used to traveling for work, while women are responsible for farming and maintaining family life at home. Because of this, property, surnames, and land are passed from mother to daughter.
This time, we bought their Padang beef satay skewers (sate padang) again. The Padang version of beef satay skewers is quite different from the Javanese version we usually eat. First, the beef is boiled until tender, then cut into small pieces, skewered, and sprinkled with spicy sauce. A rich yellow sauce is made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, cilantro, and cumin. It is served with a side of Indonesian rice cake (lontong). Rice cake (lontong) is made by wrapping rice in banana leaves, boiling it until firm, and then slicing it. It is a staple food in Indonesian culture, just as important as regular rice.
We also bought Minangkabau steamed rice (nasi kapau) at their shop. Minangkabau steamed rice (nasi kapau) is similar to the Padang rice (nasi padang) found all over Indonesia, but it comes with some unique side dishes. The version we ate included beef rendang, long bean curry, boiled eggs, and spicy sauce. Beef rendang likely started as a curry brought by Indian merchants who came to Sumatra to trade before the 15th century, which then evolved through the local Minangkabau diet. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, the rendang is simmered over low heat until it becomes rich and dry, allowing it to be stored for several weeks.
Next to the Minangkabau stall, they sell various Indonesian fried shrimp crackers (rempeyek). They add coconut milk, salt, chopped cilantro, and crushed candlenut when frying them, and Suleiman really loves eating them.
Indonesian Ambassador to China Djauhari Oratmangun sang at the Indonesian Cultural Festival, with Papuan dancers performing behind him.
Halal Travel Guide: Indonesian Festival in Beijing — Food, Culture and Embassy Visit
Articles • ali2007fr posted the article • 0 comments • 13 views • 19 hours ago
Reposted from the web
Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers. view all
Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers. view all
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Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers.
Summary: Indonesian Festival in Beijing — Food, Culture and Embassy Visit is presented here as a firsthand travel account in clear English, beginning with this scene: On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. The account keeps its focus on Indonesian Culture, Beijing Embassy, Muslim Travel while preserving the names, places, food, and historical details from the Chinese source.
On Saturday noon, I felt very grateful to attend the Indonesian Cultural Festival held at the Indonesian Embassy. I tasted various Indonesian delicacies that I usually cannot find in Beijing.
I first ate the Indonesian specialty beef meatball noodle soup (Mie Bakso) at the first stall. Friends (dosti) who often see my posts probably remember that I especially love Indonesian meatball (Bakso). I have already eaten it several times this year at Javanese restaurants in Macau and Hong Kong, and this time I had it again in Beijing. The meatball (Bakso) is made from beef, fish paste, and a small amount of tapioca flour, making it very firm. The finished meatballs are usually served in beef broth with tofu, glass noodles, and various side dishes.
They had three classic Indonesian street snacks: fried pastry (Kue pastel), fried spring roll (Risoles), and rice dumpling (Arem-arem).
For the Indonesian fried pastry (Kue pastel), 'Kue' comes from the Minnan word for 'cake' (guo), and 'Pastel' means 'pastry' in Portuguese. The fried pastry (Kue pastel) is usually filled with chicken or beef, along with carrots, bean sprouts, and rice noodles. Indonesian people love to eat it when breaking their fast.
The Indonesian fried spring roll (Risoles) also gets its name from Portuguese, and it is very similar to the Portuguese version. The fried spring roll (Risoles) is filled with chicken, egg, diced carrots, diced celery, and potatoes, then coated in breadcrumbs and deep-fried.
The Indonesian rice dumpling (Arem-arem) is very common in Java. To make it, rice is cooked with coconut milk, stuffed with diced vegetables, cooked beef or chicken, and fermented soybeans (tempeh), then shaped into a cylinder and wrapped in tender banana leaves.
At the second stall, I ate Indonesian fish cake (Pempek) and Indonesian milkshake (Es Sagoo Mutiara). The milkshake contains coconut jelly, coconut milk, sago pearls, and pomegranate-colored tapioca pearls.
The Indonesian fish cake (Pempek) comes from Palembang on Sumatra Island and is made from fish paste and tapioca flour. Legend has it that in the 16th century, a Chinese immigrant noticed that local fishermen in Palembang threw away a lot of unsold fish because they only knew how to grill, fry, or boil them. He mixed the fish paste with tapioca and other spices to make fish cakes and sold them from a cart, which gradually developed into the Indonesian fish cake (Pempek) we see today. Some people also believe that the Indonesian fish cake (Pempek) was developed by adapting the five-spice braised meat (ngo hiang) of Minnan-descended Indonesian Chinese into a fish version. Fish cakes (pempek) need a special dipping sauce called vinegar sauce (kuah cuko), made by mixing palm sugar, chili, garlic, vinegar, and salt into boiling water.
I bought Padang-style beef satay (Sate Padang) and thousand-layer cake (Lapis Legit) from a lady wearing traditional Minangkabau dress, and they also sell traditional Minangkabau beef stew (Rendang Sapi).
The Minangkabau people are an Austronesian ethnic group living in the western highlands of Sumatra, centered around their capital, Padang. The Minangkabau have a large matrilineal society where men usually travel for work while women manage farming and family life, so property, surnames, and land are passed from mother to daughter.
Minangkabau cuisine, also known as Padang food (Masakan Padang), is found in almost every Indonesian city and is also very popular in Malaysia and Singapore. Beef stew (rendang) is the most famous Minangkabau dish, likely developed from a combination of local Minangkabau food and curries brought by Indian merchants who arrived in Sumatra before the 15th century. The main ingredients for rendang are meat, coconut milk, chili, and various spices. To suit the needs of Minangkabau merchants on long voyages, it is slow-cooked until it becomes rich and dry, allowing it to be stored for weeks.
The Padang version of beef satay is quite different from the Javanese version we usually eat. First, the beef is boiled and stewed until tender, then cut into small pieces, skewered, and sprinkled with chili sauce. A thick yellow sauce is then made by mixing the beef broth with 19 spices, including turmeric, ginger, garlic, coriander, and cumin. Before eating, the beef skewers are grilled over coconut shell charcoal and then topped with the sauce. We also ate ours with Indonesian-style rice cakes (Longtong). Rice cakes (Longtong) are made by wrapping rice in banana leaves, boiling it until cooked and firm, and then slicing it. In Indonesian food culture, it is a staple as important as regular rice.
Thousand-layer cake (Lapis Legit) was invented by Indo-Europeans during the Dutch East Indies era. It is based on European spit cake but includes Indonesian spices like cardamom, cinnamon, cloves, nutmeg, and anise. Indonesians often make thousand-layer cake for feasts like Eid al-Fitr, weddings, and birthdays.
I had an iced milk coffee.
Finally, I bought Indonesian turmeric rice (Nasi Kuning) and fried peanut crackers (Peyek Kacang) to take home.
Turmeric rice (nasi kuning) is Indonesian fragrant rice cooked with coconut milk and turmeric. Because the golden color symbolizes victory in Indonesian culture, it is often served at housewarmings, welcoming ceremonies, or grand openings. The turmeric rice I bought came with shredded fish (ikan suwir), grilled chicken (ayam panggang), and a mix of fried tempeh, peanuts, and dried anchovies (kering tempe teri kacang).
Peanut crackers (peyek kacang) are a fried snack from Java. Peyek is a Javanese onomatopoeia for the sound of a crispy cracker breaking, and kacang means peanut. You can find this snack all over Indonesia. It also became popular in Malaysia in the early 19th century thanks to Javanese immigrants. To make them, mix coconut milk, salt, and spices like coriander into a batter, add peanuts, and deep-fry until they turn into golden, crispy crackers.