Indonesian Traditional Food 2006 : the series ( Special Stamps )

Stamp issue with theme traditional food is one effort to introduce variety Indonesian culture to the public.The kind of food that shows in this issue is only some of the variety food in region. Special stamp series traditional food is 3rd issued after the first issued in 2004. Just like previous issue,this time shows kind of traditional food form 4 provinces which represent island in Indonesia territory. Its pempek from South Sumatra,Gudeg from Yogyakarta,Ayam Betutu from Bali , and Aunu Senebre from Papua.

The traditional food that shows on the stamp design generally it could attractfor tourist who want visit.

Pempek (South Sumatra)

Ingredients :
250gram massed Tenggiri fish meat
5 tbsp ice water
100 gram sago flour
2 tsp wheat flour
1 1/2 tsp salt
1 egg yolk

Kuah Cuko (Vinegar Sauce)
150 gram palm sugar
200 ml water
3 pieces red pepper
5 pieces onion
Sufficient salt50 gram tamarind,mixed 50 ml hot water,filter

How to make :
Mix Tenggiri fish with ice water then pour with sago flour and wheat flour step by step until it mixed. Add egg yolk and salt,stir until mixed and dough can be shape/roll.Shape the dough as you wish (if you want to make pempek kapal selam (submarine pempek),you shape it like big egg then make hole and fill with quail egg or chicken egg,covered it again.And if you make pempek lenjeran,you shape it like pipe,then wrap by banana leaf.)
Boil water in pan,then fill and boil pempek dough in boiling water until it cooked,take and drain it.
Kuah cuko :Mixed all the ingredients,cooked in medium heat,until boiled,stir a while.
Fried pempek with a plenty hot cooking oil until it looks goldfish. Cut pempek as you like,served on plate, pour slice of cucumber and yellow noodle for kuah cuko. It tastes good when its still hot.

Gudeg (Yogyakarta)

Ingredients :
1 1/2 kg
1 tbsp tamarind
2 tbsp palm sugar
6 laurel like leaves
4 glass coconut milk
Sufficient salt
Sufficient cooking oil

Massed spices
8 onions
4 cloves garlic
1/2 tsp coriander,fried
1/2 tsp caraway seed,fried
10 cundle nuts

How to make :
Cut young jack fruit size 4cm then boiled in water until it cooked,take and drain it. Mixed tamarind and palm sugar with water.Heat cooking oil,fried massed spaces with laurel like leaves,water,palm sugar and tamarind water. After is smelled,put in jack fruit,stir and add with salt.Put it coconut milk until it cooked (coagulate and oily).

Ayam Betutu (Bali)

Ingredients :
1 whole chicken,weigh about 2 kg (4 1/2 lb)
18 shallots,peeled,cut in half,and sliced
3 stalks lemon grass,finely sliced
6 candle nuts,chopped
5 cm (2in) ginger,peeled and chopped
8 cm (3in) fresh turmeric,peeled and chopped
8 cm (3in) kencur root,peeled and chopped
1 tsp black peppercorns,crushed
5 bird's-eye chillies,slices
1 tsp coriander seeds,crushed
2 tsp dried shrimp paste,roasted,and coarsely crushed
1 1/2 tbsp salt
3 tbsp oil
Banana leaves,greaseproof paper or aluminium foil for wrapping

How to make :
Wipe the chicken dry and set aside.Combine all ingredients,except banana leafs in a bowl and mix well.Rub the chicken outside with this mixture and fill the center of the chicken with the remainder.Close open chicken with satay skewer.Wrap in several layers of banana leaves,greaseproof,paper or foil and steam for 50 minutes.Transfer chicken to a moderate oven and bake at 180o Celcius (350o Fahreinheit)for 30 minutes.
Remove banana leaves,cut chicken meat up in small pieces and serve with stuffing.When cooked,the meat should be so tender that it falls of the bones.

Aunu Senebre (Papua)

Ingredients:
1 kg small fish
1/2 coconut scrapes
15 taro leaves and stalks

Spices:
1 tbsp salt

How to make:
After the fish being wash with small chopped taro leaves and stalks then boil it until cooked.Served the fish,taro leaves and stalks mix with salted coconut scrapes.Steamed.