LOCAL FOODS

Gado - Gado

                    Gado-gado is one of the foods derived from Betawi in the form of vegetables boiled and mixed together, with peanut or peanut sauce and mashed with egg slices and in general many who add boiled potatoes that have been mashed for sauce Gado gado boiled potatoes cooked together with peanut spice then topped with fried onions. A little bit of fried chips or crackers (some also wear shrimp crackers) are also added. Gado-gado can be eaten like a salad with peanut sauce / dressing, but can also be eaten with white rice or sometimes also served with lontong.

History

                   The statement that gado gado is a typical Indonesian food is not wrong. But if you want to see more, you will get more information that gado gado is a typical food that comes from the City of Jakarta precisely is a typical food of Betawi people. Many certainly have felt the gado gado in all corners of Indonesia. Both from the western tip of Indonesia to the East, gado gado has been sold like misalnyda fried rice with maybe a slightly different taste because it has adjusted each area where gado gado was sold.                    But if judging further and taken the red thread, such as the history of ulam rice where rice is eaten only with a mixture of basic vegetables, it can be concluded also that indeed Betawi people consume more types of vegetables from colonial times first. Although if viewed from the language used by both the original Betawi people, there has never been a word gado gado in its history.

                  The word gado gado itself is more often interpreted in general as a mixture, a combination of several types of things, mix and all things that are different but blended into one. I do not know which is first, called gado gado which means the mixture is new food gado gado this appears and given the name gado gado or this typical food that first appeared then the parable for all mixed called gado gado. Because a lot of words also use gado gado as a companion. Call it for example there is a title gado gado book that is used in educational terms by some children who mean that the book is a notebook for all kinds of subjects and other examples.
                    Or also there is a opinion like Gado-gado even become a term for all sorts of which is a mixture of various elements. For example, the language of gado-gado to say language mix-up. Gado-gado marriage is for two brides who have different ethnic, religious or racial backgrounds. Gado-gado may also be a term people say Bhinneka Tunggal Ika or religious.

                   We can only estimate the origin of the gado-gado name. Javanese usually use the term digado for food that can be eaten without rice. Gado-gado, though often eaten with lontong, is rarely eaten with rice. When eaten with lontong, gado-gado is indeed a meal in itself, not a side dish. In Java there is a food called gadon because it can be eaten without rice.

Source : https://id.wikipedia.org/wiki/Gado-gado 


Soto 

                  Soto, sroto, sauto, tauto, or coto are Indonesian specialties such as soups made from meat and vegetable broth. The most commonly used meat is beef and chicken, but some use pork or goat meat. Various regions in Indonesia have different soto each region with different composition, for example soto Madura, Kediri soto, soto pemalang, soto Lamongan, soto Jepara, soto Semarang, soto Kudus, soto Betawi, soto Padang, soto Bandung, sroto Sokaraja, soto Banjar, soto Medan, and coto Makassar. Soto is also named according to its content, for example chicken soup, soto tripe, and soto kambing. There is a Soto made from Cow Meat, called Soto Sekengkel.  

                   The way of serving soto vary according to uniqueness in each region. Soto usually served with rice, lontong, ketupat, noodles, or vermicelli accompanied by various kinds of side dishes, such as crackers, cakes, chips, sambal, and peanut sauce. Some also add quail eggs, sate clams, limes, and koya.

History and its spread

            Typical food that supposedly originated from China has become part of the food of Indonesian society. By adjusting processed spices to fit the tongue of the people of Indonesia, was born then Soto Semarang, Soto Kudus, Soto Madura, Soto Bangkong, Tauto Pekalongan, Sauto Tegal and so forth. 

                    According to Dennys Lombard, in his book Nusa Java: Cultural Cross, the origin of Soto is a Chinese food called Caudo, first popular in the Semarang region. From Caudo gradually become Soto, Makassar people call it Coto, and the Pekalongan people call it Tauto even some places there who call it Sauto. 

                 Anthropologist from the University of Gadjah Mada, Dr Lono Simatupang, argued that, soup is a mixture of various traditions. In it there are other local and cultural influences. Mi or soun on soto, for example, comes from Chinese tradition. China has the technology to make noodles and souns, he said. 

              Soto is also likely to be influenced by Indian culture. There are some soup that uses turmeric. It's like a curry from India, he says. Because the soup is a mixture of various traditions, said Lono, its origin becomes difficult to trace. Soto is like a dangdut that gets the influence of various traditions. Yes, we accept it.

                     The spread of soup to various regions in Indonesia along with the spread of humans. The scattered food can then be accepted elsewhere. In addition, food is also spread because there is an industrial process. This spread, continued Lono, followed by local efforts. The process of soto locality may be the same as that of Islam and Christianity in Indonesia. This is what causes the emergence of various types of soup in Indonesia.                    It is said that, in all areas of Kudus city, and some surrounding areas even in Pekalongan, there is a prohibition to cut cows. This culture is a Hindu Javanese cultural heritage that considers the cow as a sacred animal, so it should not be eaten. Although Hindu culture has lost its influence since 800 years ago, the habit of not eating cattle is still inherited until now. The Hindu heritage in Indonesia is symbolized by the choice of chicken and buffalo meat. They themselves do not like to eat cows, but rather eat buffalo meat. As a result, everything is all buffalo: buffalo satay, pindang tetel buffalo meat, and of course soto / tauto buffalo meat.

Chinese people have rules in eating, such as, ban eating buffalo meat, prohibition leaves food, especially rice. That rule is an old rule that has been abandoned by the Chinese today.
                Seasonings used were flavored Javanese, such as the use of candlenuts and lemon sprinkling as a condiment. The dish can be selected, whether directly mixed with rice or separated. The original presentation is where the rice is directly mixed with soup, according to the Javanese tastes that always serve rice as the staple food.
Koya powder also found in lontong cap go meh is peranakan Chinese culinary culture. This powder is made from dried coconut milk, serves as a flavor enhancer and texture enhancer. Unlike the soto ayam Lombok in Malang, koyanya here has been ditakar and unusual ditakar own. 

                Sliced garlic dried fried, is also a trace of Chinese culture. This way of cooking is obviously a Chinese taste, as found in the Pontianak Chinese cuisine. Java cuisine usually uses onion instead of garlic, for dry fried and used as a condiment.
                 How to peddle with pikulan is one of acculturation that happened. This pikulan is often worn by Chinese people first, but for its own history is less known by the author. When the Chinese migrate here many Chinese sell retail. It is the Chinese who distribute a lot of goods. Thus, the Chinese position is mostly as a distributor between the Dutch as a producer and the indigenous as a consumer. 

Source : https://id.wikipedia.org/wiki/Soto 
http://petakulinerjakarta.blogspot.co.id/2010/02/sejarah-soto-penyebarannya.html 

Soup Konro 

                    Konro soup is a typical Indonesian beef ribs dish originating from Bugis and Makassar tradition. This soup is usually made with beef ribs or beef ingredients. Blackish-colored berkuah cuisine is usually eaten with small diamonds that are cut into pieces first. This dark color comes from the kluwek fruit that is black. Season is relatively "strong" due to the use of cilantro. The original konro was cooked in a soup-rich form of spices, but now there is a dry variation called "Konro bakar" that is roasted beef ribs with typical conical seasoning.

History
                    Compared with Coto Makassar which is not yet known its origin, Konro Sop can trace its historical background. This traditional food from South Sulawesi began to be known since the 1960s popularized by Mr. Hanafing, a man who works as a teacher. He started Konro Soup business around 1962 under a blue tent near Karebosi Square, Makassar City.                      In a period of approximately eight years, Mr. Hanafing's efforts made considerable progress. The delicacy of Konro Sop is the result of the blend more and more known people, not only residents of Makassar City but also from out of town. As his customers grew steadily, he turned his shop stalls into a food stall. Around the 1990s, Mr. Hanafing moved to Jakarta and opened a new branch, after a successful effort he then opened another branch in Surabaya.                      Seeing the success of Mr. Hanafing, the citizens of Makassar City in droves to reap a fortune by opening a stall Sop Konro. Until now, cow ribs soup stalls are increasingly scattered in the streets of Makassar City, ranging from a tent shop on the roadside to the restaurant.                      As time passes, Kon Sop is now not only served in the form of sauce, but also not berkuah. Konro Sop is not berkuah consists of two kinds, namely Konro Bakar Sop and Sop Konro Rica-Rica. Although the way it presents is different, but everything still uses the same herbs and spices. Components of spices and herbs include beans, garlic, cloves, chili, cinnamon, nutmeg, turmeric, coriander, pepper, and kluwak. Each component has different taste, color, and aroma so that the mixture gives birth to a new taste that is able to arouse the taste. Therefore, Bugis-Makassar cuisine is awarded the National Champion in the Small and Medium Enterprises (UKM) Food Award 2011, with the category of Best Flavor.
                    The herbs and spices component of Konro Sop contains high nutritional value. One bowl of Konro Sop in it contained 7.4 g protein content, 2.6 g fat, 4.5 g of carbohydrate, 17 mg potassium, phosphorus 60 mg, iron 4.6 mg, potassium 25 mg, zinc 1.3 mg, Da B1 0.12 mg, vitamin B2 0.02 mg, and niacin 10.9 mg. In contrast, levels of cholesterol and soup fat is relatively low because there is no mixture of cow innards. The presence of red beans in seasoning components makes this soup healthier for consumption because red beans are known to contain high protein, but low in fat.
                      Stalls and restaurants selling Konro Sop in Makassar are very easy to find. Places or locations visited are among others in Karebosi Field area, Sam Ratulangi Road, Jalan Gunung Bawakaraeng, and many other places. If you happen to be traveling in Losari Beach, you can also enjoy this Makassar cow ribs soup in the stalls in the area. 

Source :  https://id.wikipedia.org/wiki/Sup_Konro
http://www.buahatiku.com/sop-konro-khas-makassar-makanan-dengan-cita-rasa-terbaik/