Introducing Indonesian Drinks
Indonesia is rich in spices, is also rich with traditional drinks that are fresh, unique, and healthy. Many Indonesian people believe that the use of a mixture of spices as the manufacture of beverages would provide health benefits so that the typical drinks Indonesia is still favored by the people.
Indonesia lined up along the equator have a wide variety of typical drink that is refreshing and healthful. Like food, drinks in each region also has its own peculiarities.
Some traditional drinks are very popular in Indonesian society. Various types of drinks are often served in formal occasions or casual events.
The existence of a typical drink from Indonesia is a picture of a typical Indonesian culinary richness that is not owned by any country, including:
Bajigur is one typical drink from the area of West Java. This drink has a sweet and savory taste because it is made from coconut milk and brown sugar. This drink is usually served in a relaxed moment and leisure, and is believed to increase appetite. Bajigur scent that mingled smell of pandan leaves presents its own sensation of this traditional beverage menu. Moreover as it flows through the esophagus and ending in the stomach. Warmth coursed through the body immediately. Bajigur usually served with boiled yam, boiled bananas or boiled peanuts.
Bajigur easily found in West Java, consumers were most people in the area. Including tourists from outside the region who are curious about this drink. This drink is safe to be consumed by small children to adults.
Bajigur main ingredient is palm sugar, and coconut milk. To add flavor, also mixed a little ginger, salt and vanilla powder.
Recipes of Bajigur
300 gr palm sugar
100 gr sugar
1 tbsp salt
2 pandan leaves
350 ml water
900 ml coconut milk
150 g kolang-kaling, split into two
2 tbsp coffee powder
How to make:
1. Combine palm sugar, sugar, salt, pandan leaves and water. Bring to a boil, lift, and strain.
2. Enter coconut milk and kolang-kaling, cook until done.
3. Serve bajigur in cups or small bowls with white bread or a little coffee powder (if liked).
This drink is suitable to be consumed in cold weather. Bandrek made of ginger and brown sugar, as well as additional spices such as cinnamon, cloves and pandan leaves.
The recipe bandrek as follows:
600 ml of water
100 g palm sugar
100 g ginger, peeled and crushed and then burned
2 pandan leaves, torn to pieces.
200 g young coconut scrapings
1/2 tsp salt
1 cinnamon stick
How to make:
1. Boil water, ginger, pandan leaf and cloves.
2. Enter palm sugar.
3. Cook until sugar dissolves, add salt.
4. Stir well then strain.
5. Serve with coconut.
Sekoteng is drink native of Central Java with the ginger flavor that served hot. Other ingredients are usually mixed into a drink sekoteng are mung beans, peanuts, pacar cina, and chunks of bread. Sekoteng usually sold around by using a cart to carry. One side of ginger water in the pan along with the stove while the other side is a mixture of ingredients and place to prepare sekoteng.
300 ml of water
200 g sugar
50 g ginger, thinly sliced and crushed
5 pandan leaves
3 cm cinnamon
2 white bread, cut into pieces
50 g roasted peanuts
50 g boiled mung beans
50 g boiled kolang-kaling
50 g pacar cina, boiled
sweetened condensed milk
How to make:
1. Boil water with sugar, ginger, pandan leaf, fennel, and cinnamon. Lift, strain, set aside.
2. Arrange filling in a small bowl, pour wedang and serve.
Wedang originated from Javanese language which means 'hot drink'. Many variants wedang is similar but not identical. As the name implies, wedang jahe is made from ginger and palm sugar, sugar, cardamom, cloves, lemongrass, and black pepper. Drinks from the land of Java is usually added pandan leaves to make it more delicious.
Wedang ronde is a traditional beverage that comes from Java. Wedang itself means drinks. Wedang ronde is steeping ginger water containing balls, called ronde. Usually served with roasted beans, kolang-kaling, and pieces of bread.
Recipes Wedang Ronde
250 g glutinous rice flour
75 ml of hot water
1/4 tsp salt
green and red dye
1 ltr of water
50 g ginger, crushed
4 stalk lemongrass, crushed
250 g sugar
Filling: (stir well)
100 g roasted peanuts, crushed
35 g sugar
How to Make:
1. Wedang: Mix water, ginger, lemongrass, and sugar. Cook until boiling. Remove and set aside.
2. Ronde: Mix glutinous rice flour, salt, and hot water until dough can be formed. Divide dough into 3 parts. Each gave a green color and red color. Let one part white.
3. Take a little dough, flatten, give 1/2 tsp filling, round it off. Repeat until dough runs out.
4. Boil water, put ronde, boiled until floating. Remove and soak in cold water.
5. Solution: Prepare a small bowl. Place green ronde, red ronde, and white ronde. Give wedang ginger. Serve warm.
History of Java's traditional beverage store various stories. Many types of traditional beverage that is born of the creativity or trial and error. There are various types wedang, namely wedang ginger, wedang ronde, wedang secang, and wedang uwuh.
Of the various types of wedang, wedang uwuh a unique one when seen from its name. Wedang which in Javanese means to drink, while uwuh itself means garbage. But do not be mistaken, this is not just any wedang garbage, but garbage is meant here is the organic foliage, which of course contains a lot of benefits.
Some of the benefits of this uwuh wedang, namely to lower cholesterol, as anti-oxidants, refreshing the body, relieve fatigue, cure and prevent colds, and certainly can warm the body.
It's main ingredient is ginger, cardamom, lemongrass, cinnamon, kayu secang, and sugar.
This drink is perfect to drink at night to keep warm. Name pletok also unique origins. In the Dutch colonial period and the Japanese invaders often seen drinking beer in checkpoints.
Betawi people do not want to lose. They make their own beer that put into a bamboo tube and mixed with ice cubes. When the drinks in a bamboo tube shaken, will hear a pletok-pletok so that named pletok.
Bir Pletok is believed to have various benefits, including relieving hot, prevent colds , and warm the stomach.
Cendol is typical of Indonesia beverage made from rice flour, served with grated ice, liquid palm sugar, and coconut milk. It was sweet and savory. In the area of Sunda, the drink is known as cendol while in Central Java known as es dawet.
Rice flour is processed in a way given the green dye then printed through a special filter, so the shape of grains. At first natural dyes from pandanus leaves are used, but now used artificial food colorings.
This drink is usually served as dessert or as a snack. Matches are presented in the daytime.
100 g rice flour
500 ml coconut milk
1 tbsp water whiting
1 tbsp pandan paste
2 ltr water
500 ml coconut milk, give a little salt, boiled
Palm sugar sauce:
250 g palm sugar
250 ml of water
1 pandan leaf
1/4 tsp salt
How to make:
1. Palm sugar sauce: Combine all ingredients, cook until boiling, strain. Set aside.
2. Mix rice flour, coconut milk, water whiting, and pandan paste. Stir well.
2. Cook over medium heat, stirring until a thick porridge.
3. Put water and ice cubes in a bowl. Give the filter cendol thereon.
4. Pour green dough and let fall into the water.
5. Enter into a container, add simple syrup, little water, and crushed ice.
6. Serve with coconut milk and palm sugar sauce.
Es Teler is a drink containing pieces of fresh avocado, young coconut, jackfruit, and dilute coconut milk. Then added sweetened condensed milk and syrup. Ice can be used shaved ice or ice cubes.
Another variation of es teler containing grass jelly, kolang-kaling, pacar cina, pieces of apple, papaya, sapodilla, melons, bread, and jelly. Until es teler to be difficult to distinguish from es campur.
Recipe Es Teler
10 pieces kolang-kaling, cut into pieces
1 tbsp sliced jackfruit
3 tbsp avocado scrapings
2 tbsp coconut scrapings
3 tbsp red syrup
white sweetened condensed milk
How to Make:
1. Prepare serving glasses. Enter kolang-kaling, jackfruit, avocado and young coconut.
2. Pour the red syrup and white sweetened condensed milk.
3. Serve with crushed ice.
Popular in Garut, West Java. Many were not familiar with this ice, because only in Garut area it was. Goyobod made from water, brown sugar, flour hunkwe, salt and pandan that cooked until boiling and thick, then allowed to until frozen. After that cut into pieces a box shape. Kuah made from a coconut milk with brown sugar, salt and pandan leaves. Goyobod served with young coconut, avocado, coconut milk and shaved ice on it.
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