Name : Cici Afriani
NIM : F1021141003

Tapai

”Tapai” is snack that produced from the fermentation process of carbohydrate food material as the substrate by yeast. In Indonesia, these substrates are usually tuber of cassava and sticky rice. But, in this opportunity I will tell you about “tapai” food with substrate of tuber of cassava. The yeast for fermentation of “tapai” is a mixture of several microorganisms such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp, Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp. This manufacture requires high accuracy and cleanliness in order to the cassava can be soft because the fermentation process that occur well. In order to the manufacture succeed well, tools and materials that used must be clean, especially from fats or oils. The fermentation process that done to this cassava produces sugar and alcohol, so that the "tapai" be sweet, a little sour and has aroma of alcohol.

The ingredients to make “tapai” :

1.    1.5 kg of cassava, peeled and wash it until net. Then cut into some parts or can be in the form intact.

2.    1.5 grains of yeast are be mashed.

3.    banana leaves, used as a pedestal.

How to make it :

1.    Steam the cassava until mature, then it be chilled.

2.    The cassava arranged in container which has been given banana leaves pedestal (the container must be really clean and free of oil, because if the container is dirty or oily, the fermentation process will not be perfect).

3.    Sprinkle the boiled cassava with yeast until blended.

4.    Close the container tightly, previously, coated it again with banana leaves, then store it in a dry and warm place for 2-3 days.

Name : Cici Afriani
NIM : F1021141003

"Pacri Nanas

“Pacri nanas” or Pineapple pacri is one of the Malay typical cuisine is unique, because pineapple is usually for a salad or juice transformed into a cuisine that is very famous  for the Malays. “Pacri nanas” is a typical Malay cuisine which consists of pieces of pineapple  that flavored including shallot, garlic, bay leaves and cinnamon mixed with coconut milk. “Pacri nanas” is a vegetarian version of the curry cuisine that has savory and fresh taste . Simple appearance makes everyone want to try to make it. But, it is not easy as we think. Evidently, the manufacture process is not simple and requires a long time. And it need seasonings with the right dose in order to the aroma and its savory can be tasted when the cuisine sampled. Its manufacture depends on our fondness. “Pacri nanas” can be made with thick coconut milk or thin coconut milk. The level of spiciness can be adapted. “Pacri nanas” cuisine can be found in various places in Pontianak, West Kalimantan, specifically in Malay food stalls and Padang food stalls.

The ingredients to make “pacri nanas” :

1.    1 old pineapple.

2.    300 ml of coconut milk ( ½ of coconut ).

3.    3 tablespoons of cooking oil.

4.    1 bay leaf.

The seasonings that we need :

1.    10 clove of shallot, thinly sliced.

2.    5 clove of garlic, thinly sliced.

3.    3 centimeters ginger, and crushed.

4.    3 pieces of cayenne pepper, split into 2 part.

5.    2 point of cloves.

6.    3 tablespoons of sugar.

7.    1 teaspoon of salt.

8.    2 centimeters of cinnamon.

How to make it :

1.    Peel the pineapple and clean, cut crosswise as thick as 1 centimeter (fan shape).

2.    Preheat the cooking oil, saute the shallot, garlic, ginger and bay leaf until fragrant.

3.    Enter the cloves and cinnamon.

4.    The next, add the pineapple and stir until the water out.

5.    Finally, enter the coconut milk, chili, salt and sugar, then cook until mature pineapple.

6.    And “pacri nanas” is ready to be served, is enough for 4 portion.

  

 

Name : Cici Afriani
NIM : F1021141003

CINCALOK

It’s name is a bit strange if you are not habitual. As tempoyak is Malay cuisine that is very famous with its delicious taste. It is a kind of fermentation of small shrimp or rebon shirmp. “Cincalok” is typical food of West Kalimantan in the form of small-sized shrimp that it’s fermentation process occurs with the help of microbes. “Cincalok” is one of kind of traditional fermented foods made from powder shrimp, salt, and sugar with a certain comparison. It is usually served as a condiment together with chillis, shallots and lime juice. One of the microbes that have a  important role are the group of lactic acid bacteria. This food is also found in the area of Malacca and includes materials for womb cuisine. This food ingredient used to make the sauce. Shrimps that used are shirmps from the Acetes genus. The way to make condiment of “cincalok” is very simple and easy.

The ingredients to make “cincalok” :

1.    Small shirmp. Delicate shrimp that are still wet.

How to make “cincalok” :

1.    Wash the small  shrimps until net.

2.    Mix rude salt and sugar on shrimp. After that, the mixture brooded. The mixture was stored in earthenware container and covered with a cloth or earthenware cover.

3.    After 3-4 days “cincalok” are ready to consumed.

4.    Some producer add benzoic acid and red dye at the end of fermentation, but there is also that add ketchup.

The ingredients to make condiment of “cincalok” :

1.    Cayenne pepper as much as 5 seeds.

2.    2 clove of shallot.

3.    MSG.

4.    2 teaspoons of sugar .

How to cook it :

1.    All the ingredients ( cayenne pepper, shallot, MSG, and sugar ) sauteed, and after fragrant mixed with “cincalok”.

2.    Cook it until mature. After that “cincalok” is ready to eat.