PANGANDARAN

Pangandaran is one object Ciamis Tourism in the District, which is one the object of Tourism Primadona coast of West Java. Pangandaran Village is located at a distance of 92 km Pananjung to the southern city of Ciamis. Of course London is about 212 Km with a passing lane Delhi - Ciamis - Banjar and Pangandaran. To go to Pangandaran Beach is very easy, because of the availability of infrastructure is adequate.
For visitors who use the public / not using private vehicles to use bus transportation or travel services available.

 
Pangandaran Beach has some beautiful crystal clear ocean water them so that they can enjoy views of the ocean to the naked eye, so that the visitors can see the beauty of the coral reefs bottom of the sea, and the fish - a very charming from the seabed clearly, to enjoy the sunrise and very beautiful sunset and not recovered on the shore - the other shore.

 
Not just any beach area, in the area around Pangandaran includes a host of Goa - a natural cave stalactites are rock (hard rock shaped sediment) and granite rocks hanging on the sky - the sky cave. There is also a variety of monkeys - cute monkey cave dwellers - a natural cave at Pangandaran. Very charming and menajkjubkan for the visitors. In addition, there are various places of lodging like inns, motels, and hotels - hotels, low prices relatively cheap to exclusive prices.
 
Do you want to visit?
Wow ... guaranteed you will definitely get the impression that will not be forgotten by the beauty and the elokan Pangandaran beach.

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Typical Cuisine of Indonesia 3

LOTEK 

One more Indonesian food that is not less interesting and delicious is the food Lotek. Lotek comes from the city of Bandung. The food was very delicious and tasty to eat lunch. Lotek essential vitamins and protein. Because the material - the material is still eating fresh.

Recipes - Lotek

Material Cuisine:
- Spinach, siangi, boiled
- Sprouts, boiling water soak
- Cabbage, cut matching
- 1 pc fried tempeh, cut matching
- 1 pc diamond, cut matching
- Crackers onion to taste

Seasonings for diuleg / refined:
- 2-3 tbsp peanuts, fried
- 1/2 tbsp brown sugar
- 1 pc chili pepper (to taste)
- 1 clove garlic
- 1 cm kencur
- 1 lbr lime leaves, discard the stems
- 2-3 tbsp tamarind water
- 1/2 tsp salt

Lotek Cooking Method:
1. Prepare mortar or ulegan. Uleg cayenne pepper, kencur, garlic, lime leaves and salt until smooth.
2. Enter peanuts, uleg again until smooth. Add brown sugar, uleg until smooth.
3. Melt the seasoning by adding 2-3 tablespoons tamarind water. Stir until smooth. Enter spinach, sprouts, cabbage, diamond and fried tempeh, stir all ingredients until well blended.
4. Completion: Lotek put on a plate, sprinkle with onion crackers. Serve.

Tips & Tricks:
- Create just before serving.
- The recipe is for one serving, then spinach, sprouts, and cabbage only be estimated. Most of each just a handful only.
- The addition of acidic water should be gradual, not to be too liquid seasoning, because then usually when vegetables are in, so more liquid seasoning.

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Typical Cuisine of Indonesia 2

Rendang

Rendang is a dish which originated from the Minangkabau typical - Indonesia. In areas Rendang Minangkabau usually presented in the show - ceremonial events or when entertaining guests of honor. Rendang dishes are very popular with many countries eg Negara Malaysia, Singapore and the State - the other State. Besides tasty and delicious Rendang has a very high nutritional value.


Composition Rendang
Rendang is made from beef (sometimes from beef liver, chicken, goat, buffalo, duck, or also from vegetables like jackfruit and cassava) cooked with coconut milk and mixed with various spices such as chili (Lado), galangal, lemongrass onion, and also various other spices.
Hmmm's ........ you want to try it?
Come to Indonesia, especially to the Minangkabau.

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Typical cuisine of Indonesia 1

Rice Tumpeng (Nasi Tumpeng)

         Rice cone from the island of Java. Rice cone is a cone-shaped rice dish like mountain, complete with a variety of side dishes in put around him and put on a winnowing tray (the tray is made of bamboo ayaman). Rice cone is a traditional dish of the ceremony, the ceremony either in excitement or sadness utuk ceremony. Usually, rice cone is often used in ritual offerings to the means.
         Rice cone in the tradition of ritual is very diverse kinds, among others: Tumpeng Sangga Langit, Arga Dumilah, Tumpeng Megono, Tumpeng Rombyong. Rice Tumpeng highly qualified with teaching the meaning of life. Usually rice Tumpeng used to show gratitude to the creator, and also to apply salvation to the creator of this universe

Hopefully this article can be useful for all of us.
The author will continue cooking - other Indonesian specialties, please click on the ads that support for this blog .... hehehehe

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