Acar Ketimun (Indonesian Cucumber Pickle)

Pronounced "a-CHAR keh-TEE-moon," this simple, quick pickle is served as a side dish in Indonesia for grilled foods, especially satay ayam. Sometimes spelled atjar or achar.

4 to 6 servings

Ingredients

• Onion, thinly sliced -- 1/2
• Chile pepper, slit open down one side -- 1
• Sugar -- 3 to 4 tablespoons
• Salt -- 1 teaspoon
• Peppercorns -- 2 or 3
• White vinegar -- 3/4 cup
• Water -- 1/4 cup
• Cucumber, sliced into 1/4-inch rounds -- 1

Method

1. Add the onion, chile, sugar, salt and peppercorns to a medium-sized, non-reactive saucepan and bring to a boil over medium-high heat. Stir in the cucumbers, cover tightly and remove from heat. Set aside and rest for 30 minutes
2. Transfer the cucumbers and liquid to a storage container and refrigerate for up to 1 week.

Variations

• The cucumber can be peeled, seeded and sliced into half moons if you like.
• Add 2 or 3 whole cloves for extra flavor.

Source : http://www.whats4eats.com/pickles/acar-ketimun-recipe

Pic Source : http://multiply.com/mu/lafamillegoldbach/image/24/photos/64/1200x120/14/P1110920.JPG?et=xq132wbLyQlz3pSQ6xzG0Q&nmid=58501327

(Indonesian cucumber pickle)

Pronounced "a-CHAR keh-TEE-moon," this simple, quick pickle is served as a side dish in Indonesia for grilled foods, especially satay ayam. Sometimes spelled atjar or achar.

4 to 6 servings

Ingredients

• Onion, thinly sliced -- 1/2
• Chile pepper, slit open down one side -- 1
• Sugar -- 3 to 4 tablespoons
• Salt -- 1 teaspoon
• Peppercorns -- 2 or 3
• White vinegar -- 3/4 cup
• Water -- 1/4 cup
• Cucumber, sliced into 1/4-inch rounds -- 1

Method

1. Add the onion, chile, sugar, salt and peppercorns to a medium-sized, non-reactive saucepan and bring to a boil over medium-high heat. Stir in the cucumbers, cover tightly and remove from heat. Set aside and rest for 30 minutes
2. Transfer the cucumbers and liquid to a storage container and refrigerate for up to 1 week.

Variations

• The cucumber can be peeled, seeded and sliced into half moons if you like.
• Add 2 or 3 whole cloves for extra flavor.

Cooking Paradiso

Wikipedia says, Paradise (Old East Iranian: pairidaeza) is a place in which existence is positive, harmonious and timeless. It is conceptually a counter-image of the miseries of human civilization, and in paradise there is only peace, prosperity, and happiness. Paradise is a place of contentment, but it is not necessarily a land of luxury and idleness. It is often used in the same context as that of utopia.

And cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions.

And where the almoust paradise for cooking in the world, absolutely i says, Indonesia!

Why Indonesia?

Since most Indonesian cuisine flavor, ranging from salty, savory, sweet, spicy, and has been known from time immemorial, Indonesia famous for its spices.

Indonesia — a vast archipelago often called the Spice Islands — sits at the crossroads of many cultures. Indian, Chinese, Malay, Dutch, Portuguese — all these culinary traditions have influenced the cooking of Indonesia. From snowy mountains to steamy rainforest, Indonesian cuisine is marked by a bold use of spices and herbs, the calming creaminess of coconut milk and the sweet touch of palm sugar. Rice is the most common starch. A variety of vegetables are simmered in stews or tossed in cooling salads. Mild and spicy sauces, called sambals, add flavor to most dishes. Sumber

Through this blog, I try to explain how the flavors and diversity of Indonesian cuisine, from the west end to east end, so that Indonesia could cuisine famous around the world and the flavor is loved by the world's population

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