Hi steemian, how are you?
Today I want to share about my family's favorite foods during Eid Adha Mubarak, namely Timphan, Lontong, Tape and Ketupat.
All the food is made from rice.
Timphan
Timphan or timpan is banana pangsit banana steamed, traditional cake typical Aceh. The material for making timphan consists of glutinous rice flour, banana soil and coconut milk. All of these ingredients are then mixed and stirred until thick as dough. The dough of banana flour is spread out long and then filled with a sweet or grated coconut mixed with sugar. Then the dough wrapped in banana leaves and steamed for an hour.
Source: https://en.wikipedia.org/wiki/Timphan
Lontong
Lontong is a typical Indonesian food grown in Javanese society, made from rice wrapped in banana leaves and steamed during boiling water for several hours and if the water is running low, it is poured out repeatedly several times.
Because boiled in banana leaves, lontong can be green on the outside, while white in it. Lontong is found in many areas in Indonesia as an alternative to food for rice. Although made from rice, lontong has a distinctive aroma.
Source: https://en.wikipedia.org/wiki/Lontong
Tapai
Tapai or tape is a snack that results from the process of fermenting carbohydrate foods as a substrate by yeast. In Indonesia and neighboring countries, this substrate is usually cassava and sticky rice tubers.
Yeast for tapai fermentation is a mixture of several microorganisms, especially mushrooms (mushrooms and fungi), such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, and Pediococcus sp. But there is the possibility of others also involved.
Tapai fermentation with yeast dominated S. cerevisiae is generally semi-liquid, soft, acidic sweet taste, contains alcohol, and has a sticky texture. Tapai production is usually done by small and medium industries.
In Meulaboh, West Aceh, tapai is usually eaten with ketupat or leumang.
Source: https://en.wikipedia.org/wiki/Tapai
Ketupat
Ketupat or kupat is a typical Southeast Asian maritime-based rice wrapped in a wrap made of woven young coconut leaves (janur).
Typical food that uses ketupat, among others, I know (Sundanese), katupat kandangan (Banjar), Grabag (Magelang regency), kupat glaca (Tegal City), coto makassar (from Makassar, Ketupat called Katupa), lotek and gado- which can be served with ketupat or lontong. Ketupat can also be served for pelengancar satai, let alone lontong more common.
In addition to Indonesia, ketupat is also found in Malaysia, Brunei, and Singapore. In the Philippines also found a bugnoy that resembles a diamond but with a pattern of different webbing.
There are two main forms of ketupat, which are angle 7 (more common) and rectangular parallelogram. 6. Each shape has different plaiting grooves. To make the diamonds should be selected janur a long and wide quality, not too young and not too old.
Source: https://en.wikipedia.org/wiki/Ketupat
Thanks For Visit and Read