Another Special Culinary of DIY

Hello! It was about 10 days ago I posted my last post! It tells my holiday experience, yes, which was not really exciting, but yeah, it still was a nice holiday. Included as the long one, I think.

Theeenn, I'm going to post a new post! And now, it is about hm.. food! Oh, YES, FOOD! Don't you feel a bit hungry, well, yes I do.

Why did I choose a culinary of Yogyakarta for this session? Because, Yogyakarta is a memorable province I've been there for 3 years! Why do I put "another" instead of just "Special Culinary of DIY"? It just because, almost every people in Indonesia only know that special culinary of Yogyakarta are gudeg, gudeg, and gudeg! But, why don't we look for another one? Not exactly in Jogja, the capital city, but in Sleman! I'm talking about Mt. Merapi! But a bit down, down, and .. on the foot of the Mt. Merapi, Kaliurang, Sleman, there's a special culinary known as Jadah Tempe.

It's not such an expensive food, it's being sold on the road side along Kaliurang. I've ever ate it once, while I was having a motivation training in one of the villa there when I was 9th grader! It tasted good with really cheap price! It accompany my trip back to dorm. 

source: http://eatjogja.com/wp-content/uploads/2013/01/Jadah-Mbah-Carik-2.jpg

Jadah tempe is one of the unique traditional food of Sleman, Yogyakarta. It was named after a combination of two food type: jadah, the processed sticky rice, and 'tempe bacem'. It really is not satisfying yet if we came to Kaliurang but didn't taste this food. This culinary will not be found at any place in Yogyakarta, cause this typical culinary of Kaliurang has been sold only at Mt. Merapi slope.

This processed sticky rice food which combine with the coconut is so tasty. Beside, its couple, 'tempe bacem' has a sweet taste, legi. It would be more delicious if we eat it with some cayenne. It used to be served with babana leaves. So, the taste of this food is a combination of savory and sweet, plus, a bit spicy taste from the cayenne. Jadah Tempe is so good to be ate on the the cold weather just like in Kaliurang.

The well-known Jadah Tempe seller is 'Mbah Carik', located in Kaliurang tourist areas. It did have a very long history. Jadah Tempe was originally entirely mediocre food for the villagers, not such a famous food. In the 1950s this Jadah Tempe first introduced by Sastro Dinomo or often called champion Carik around in the Kaliurang village. It became famous when Sri Sultan Hamengkubuwono IX tried to taste the Jadah Tempe. It turned out that he really liked it. Moreover he often sent his bodyguard to buy the Jadah Tempe of Kaliurang. Since then, food Jadah Tempeh become famous and typical food of Yogyakarta, especially in the Kaliurang nowaday.

source: http://eatjogja.com/wp-content/uploads/2013/01/Jadah-Mbah-Carik-5.jpg

To enjoy this special food you don't have to pay dearly enough for just under 10 thousand rupiah you can already enjoy the pleasure of the mountain atmosphere with food that has the really good flavor of a typical steady countryside. For those of you who have often visited Kaliurang tourist areas must have been enjoying this delicious food. Experience of enjoying this typical foods make us nostalgic and want to come back again, and again to enjoy it.

Then, what if we had not much time to come to Kaliurang and enjoy its good typical food? There is a way to enjoy it, even though the atmosphere was never the same. You can still enjoy it at home. So, no need to worry, here you go the recipe!

Ingredients of Making Jadah:

     400 grams of glutinous rice, soaked for 2 hours
     75 ml of hot water
     200 grams of coconut, remove the epidermis (skin brown), and shredded
     1 teaspoon salt

Ingredients of Tempe Bacem:

     600 grams of tempeh which is still good
     4 bay leaves
     2 cm galangal, crushed
     1000 ml of water / coconut water
     cooking oil


Grinded Spices:

     10 onions
     3 cloves of garlic
     3 teaspoons coriander
     150 grams of brown sugar, thin combed
     50 grams of tamarind, dissolved in a little water
     2 teaspoons salt
     Cayenne pepper (if required for the presentation)

 How to Make Tempe Bacem Jadah Typical Kaliurang:

     Make Jadah: Wash the glutinous rice thoroughly, then drain. Steamed glutinous until half cooked, lift, and move in another container. Then stir it with hot water until the water runs absorbed by the sticky rice. Put the grated coconut and salt. Stir, then steam it until cooked, and lift.

     Remove the sticky rice that has been cooked out of steam, mash while still hot to be smooth, sticky, dense and clay. Take about 2 tablespoons of sticky rice, make a round shape, then flake its thickness of approximately 1 1/2 cm and set aside (the form can adjust to taste).

     Make Tempe Bacem: Cut the tempeh with a size of 4 x 6 cm. Enter it into the skillet along with a mixture of bay leaves, galangal, coconut water, and marinades paste, then stir slowly. Boil over medium heat until boiling. Reduce the heat, then cover the skillet, while stirring occasionally until liquid is absorbed and dried. Then lift.

     Heat oil in a frying pan until ready to fry. Enter the tempeh that has been mixed with seasoning, fry in hot oil until the color turns brown, remove from heat, then drain.

How to eat: Put some Jadah and Tempe Bacem on the plate. Serve with chili sauce, and enjoy.

Well it really isn't hard and of course those of you who've never enjoyed this food but far from your home, you can make it by yourself at home. Enjoy and be creative!

source: http://ensiklopediaindonesia.com/wp-content/uploads/2013/11/jadah2.jpg

Sources: 

-    http://www.slemankab.go.id/3844/jadah-tempe-makanan-tradisional-kegemaran-sultan.slm

-    http://www.menuinternasional.com/2013/02/cara-membuat-jadah-tempe-bacem-khas.html