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MARNING... made in Bulukumba

MARNING is originally made in Bulukumba, its crunchy folk’s food. The ingredients are dry loose maize corn, strained whiting and vegetables oil. The mixtures of spices are garlic, bleng, chicken bouillon powder, lemon grass, bay leaves and toasted coriander. It will take 2-3days sun-dried process as to get the real crunchy and dry result. It’s one snack that you should try once you visit Bulukumba..

LOCAL

Others Daily Food

Mi Goreng
Bihun Goreng
Nasi Goreng Kari Kambing
Nasi Goreng Jawa
Nasi Goreng Jambal Petai

TRADITIONAL FOOD OF SUMATERA

ACEH

Gulee Itik
Timpan
Gulee Kepala Ikan Rambeu
Kanji Rumbi
Gulee Sirip Hiu
Mi Aceh
Nasi Goreng Aceh
Dalca
Kare Kameng
Ungkut Kayee
Gulee Pliek U
Nasi Gurih
Pulut
Tumis Eungket Sure
Manok Boh Jantung
Dedah Boh Itik
Gulee Sie Reuboh
I Boh Timun
Kopi Sanger
Rujak U' Groeh

TRADITIONAL FOOD OF JAVA

BANTEN

Taoge Goreng
Emping
Sate Bandeng
otak-otak
Nasi Sumsum
Rabeg
Jojorong
Cuwer

TRADITIONAL FOOD OF BALI & NUSA TENGGARA

BALI

Makanan

Ayam betutu
Babi guling
Bandot
Be Kokak Mekuah
Be Pasih mesambel matah
Bebek betutu
Berengkes
Grangasem

TRADITIONAL FOOD OF KALIMANTAN

KALIMANTAN BARAT

Lempok
Ale Ale
Bie Pang
Sate Manis
Cah Kangkung Belacan
Ganepuk Telur
Manisan Dorong
Pisang Goreng Pontianak
Kue Bingka Kentang
Ayam Bakar
Kwetiauw Siram
Ca Kwe
Tar Piring

TRADITIONAL FOOD OF SULAWESI

SULAWESI UTARA

Penganan

Apang
Apang kenari
Apang coe
Bagea
Balapis
Biapong
Biji biji Jenever
Binyolos
Bluder/brudel
Bobengka
Cucur
Dodol Kenari
Halua Kenari
Kacang goyang
Kacang Kawangkoan
Klappertaart
Kolomben
Koyabu
Kukis Kelapa
Lalampa

INDONESIAN TRADITIONAL FOOD

TRADITIONAL FOOD OF MALUKU & PAPUA

MALUKU

Colo-colo
Papeda
Nasi Lapola
Sambal Pepaya
Acar Kuning Ala Maluku
Ikan Bakar dengan Colo-Colo
Sayur Ganemu
Ulang-ulang
Pisang Rampai
Puding Sagu
Kohu-Kohu dengan Kasbi Rebus

PAPUA

Ikan Bakar Manokwari
Aunu
Ikan Bungkus
Anuve Habre
Ikan Kuah Kuning
Aunu Senebre
Eurimoo

INTERMEZZO On DIET QUESTIONS

Diet Questions Answered...
GET THE POSITIVE THINKING Pals....

Q: I've heard that cardiovascular exercise can prolong life; is this true?

A: Your heart is only good for so many beats, and that's it... Don't waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer; that's like saying you can extend the life of your car by driving it faster. Want to live longer? TAKE A NAP...

SATAY LOVERS

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish. As a result, many variations have been developed throughout the Indonesian Archipelago. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.

Sate Madura
Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, fermented "terasi" (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments

Sate Padang
A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.

Hmmmm…yummmy…. you must be know this elegant dessert, Crème brûlée… a lovely dessert consisting of a rich custard base topped with a contrasting layer of hard caramel…I love the custard flavoured with vanila or lemon…sometime a liqueur (creme de cassis or bourbon) too… it’s come for the menu..

In the evenig, I hang out with 3 of my female friends, had a dinner in pizza corner.. We ate baked dough ball for appetizer, the main course were Le Rosse-Salmone

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