FSM 3603
FOOD SERVICE SYSTEMS AND ORGANIZATION
ASSIGNMENT 3
HISTORY OF JAVANESE FOODS

NAME OF MEMBERS : NURFARAH NAJIHAH BT AHMAD AZMI NOOR MADIHAH BT MD. NOOR ( )
NAME OF LECTURER : PROF. DR. MUHAMMAD SHAHRIM B. KARIM

INTRODUCTION
The Javanese people migrated from Central Java, Indonesia to Malaysia from 1880 to 1930. They migrated to seek a new life away from Dutch colonists who ruled Indonesia at that time. Today they moved along throughout Peninsular Malaysia in parts of Perak, Selangor, and Kedah. There are also isolated communities in coastal areas of Sabah. The Javanese peoples also have their own food that symbolizes them.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. However, Javanese cuisine is more native developed. Popular Indonesian perceived that Javanese cuisine tastes rather sweet compared to other Indonesian cuisines, because generous amount of palm sugar or sweet soy sauce favoured by Javanese. The Javanese food can be categorized into Central and East Javanese food which is both serve simple and less spicy food. However Central Javanese food is tends to be sweeter. We will elaborate more about their food.

TYPE OF FOODS In Javanese culture, the foods are being divided into three major type of cuisine. The three cuisines known as Central Javanese cuisine, East Javanese cuisine and common Javanese cuisine. Those three groups have different type of dishes & flavour. For Central Javanese cuisine the food flavour is sweeter and less spicy compared to East Javanese cuisine which is use less sugar and more chilli. Meanwhile, for common Javanese cuisine just like others common flavours at which not much different in terms of its flavour. The food in Central Javanese is influenced by the two ancient kingdom named Yogyakarta and Solo. Different cities have different types of foods. Just like Malaysia which is have different types of foods with different cities and places. For example, in Yogyakarta the most famous dishes that popular among the villagers are Gudeg which is one of the traditional food from Yogyakarta which is made from young jackfruit that being boiled with palm sugar for several hours. This dish has a unique sweet and savoury taste at which reddish in colour. There are many types of others food in Yogyakarta for example Ayam Goreng Kilasan, Sego Kucing, Bakpia, Malioboro and Ronde. Besides that, each of the states and cities has their different types of food which is differ in terms of its food presentation, flavour, taste and colour. For example in Solo state familiar with Nasi Liwet, Tongseng, Tengkleng, Bakso and Timlo whereas in Semarang state, food such as Lumpia Semarang which is a fried steamed spring rolls. The filling varies but mainly of meats and bamboo shoots. It also served with fermented soybean sauce. Other dishes are Wingko Babat and Soto Bandeng Juwana. Meanwhile, in Banyumas state peoples can find food such as Nasi Bogana, Sate Ambal and Mendoan. In order hand, the common Javanese dishes which can be simplified as below :

TYPE OF FOOD | DESCRIPTION | Sate | Skewered meat. For example Sate Tegal, Sate Ambal, Sate Soto and many more | Soto | Indonesian soup dish. Examples are chicken soto, Soto Lamongan, Soto Babat and many more | Tumpeng | * Rice served in conical volcano shape which is usually in yellow colour because of turmeric usage. * Served alongside with fried chicken, boiled egg andvegetables | Tempeh | A meat substitute made from soy bean that being fermented with mold. | Kripik tempe | Chips made from thinly sliced, battered and deep fried tempeh. | Gorengan | Assorted fritters such as tempeh, tofu, yam, sweet potato, cassava and chopped vegetebles. | Pecel | Peanut sauce with chilli. | Urap Sayur | Vegetables in spiced grated coconut dressing. | Sayur Lodeh | Assorted vegetables which is being stewed in coconut milk. | Buntil | Traditional Javanese dish of scarped coconut milk with anchovies and spices, wrapped in a papaya leaf and then being boiled in coconut milk. | Klepon | A glutinous rice ball stuffed with palm sugar, coloured green from pandan leaf and rolled in fresh grated coconut. | Botok | Shredded coconut flesh which has been squeezed of its coconut milk and being wrapped in banana leaf and steamed. |
As we can see above, there are very unique name and many types of Javanese dishes that we did not know. The foods are not only come out with variety of flavour and taste but also differ in term of their food presentation and description of the ingredients that being used in those dishes.

JAVANESE FOOD IN MALAYSIA As we all know, we have many kind of different types of foods which is mostly of the foods is being brought or practice by the different type of cultures such as Java, Bugis, Banjar, Kampar, Siam and many more. All of these culture and different cities bring along their unique and special dishes which is then being promoted and sold in our country. In addition, it is good because we as a Malaysian can try something new and something different in terms of trying a new food from different types of cities.
Every race in Malaysia has their own food to symbolize them. In Malaysia, we have too many of food. Among the Javanese peoples also have their own food that symbolizes them. The most popular food among them is Nasi Ambeng. It is a very special rice dish which is similar to mixed rice, which is popular among the Javanese. Besides, it is one of the most popular dish at which usually being served during the special occasion like during Ramadhan, wedding and anniversary.
The famous cities in Malaysia that familiar with Javanese foods are mostly in Johor; the other states are Malacca and Selangor which is only a few. For example, in Johor there are several types of foods influenced by the Javanese cuisine such as lontong, nasi ambeng and satay. Meanwhile, in Melaka one of the common traditional Javanese savoury dishes is Pindang egg which is being boiled for two days together with much kind of herbs and spices such as coriander, mangos teen leaf, anise seed, lemon grass and many more other ingredients. Besides that, this Pindang egg also famous in Johor and being a traditional food item for the other states at which hereditary of Java such as in Malacca and Selangor as well. For the Javanese peoples in Malacca, this egg is being regarded as one of the vital elements that must have in certain type of ceremony such as wedding ceremony, birthday party ceremony and circumcision ceremony. Plus, the only different of pindang egg in Javanese culture in Malacca is all of the spices and herbs is being sauté first so that the egg shell becomes more shiny and smooth. Other than that, majority of the Javanese peoples believed that pindang egg can make someone’s health become more healthy and able to protect the body from diseases because of the spices and herbs that being used in the ingredients. Furthermore, other common Java dishes that being promoted and familiar in Malaysia are Sambal Tempe, Sambal Goreng Jawa, Nasi Ambeng, Sambal Ta’un, Ayam Ungkep, Bebek Masak Ketumbar, Kerabu Daun Selom, Gethik Pari. Meanwhile, for the savoury dishes are Bobor Betik, Punten, Gethuk Pisang, Uk’rok, Rucuh Timun and Bubur Candil.

COMMON TYPE OF JAVANESE FOODS IN MALAYSIA a) Nasi Ambeng
The dish is basically divided into four portions including rice, fried noodles, chicken or beef, and serunding or tempe. A very large amount of rice is placed in the centre of a large platter which is lined with banana leaf. This dish is normally shared by a group of four to eight people. However, if the rice cannot be finish by the peoples, the leftovers are packed and taken home. Nowadays, the portions vary with other interesting side dishes. They even have takeaway Nasi Ambeng which is packed like nasi lemak except the packets are much larger. b) Kueh Lemper
Besides that, the most popular snack or kueh among Javanese is Kueh Lemper. Kueh lemper, made of glutinous rice filled with chicken, fish or abon which means meat floss. The meat filling is rolled inside the rice, in a fashion similar to an egg roll. It made of sticky rice cooked in coconut milk. The sticky rice then stuffed with spicy chicken, which is being infused with lemongrass and coriander. Lemper or can be called stuffed rice rolls is Indonesian version of onigiri but it’s very spicy, delicate and flavourful. Traditionally, lemper is a small cylinder shaped snack and wrapped in banana leaves. Sometime it called grilled lemper because it being grilled before served. Moreover, Javanese love to have lemper during tea time or some even may eat it during breakfast. This delish snack is very easy to fix. It’s perfect for any occasion especially picnic or barbeque party

c) Sambal Ta’un
This type of dish is very popular among the Javanese peoples in Malaysia. This is because the flavour of the dish which is spicy, sweet and sour. This sambal ta’un is the mixture of sautéing tauchu as the main ingredient with the other types of ingredients such as shallots, coconut milk, dried shrimp, chilli paste and others. d) Gado-Gado
It is a popular salad in Indonesia with a number of regional variations. At its base, gado gado is a composed salad of cooked and raw vegetables, topped or tossed with a peanut sauce. e) Pergedel (fat potato fritters)
It is made up from the potato filled with beef meat. Then, it will use a deep fried technique. Besides that, it usually served with rice, vegetable soup and chilli paste with dried shrimp. f) Nasi Tumpeng

Tumpeng is a cone-shaped rice dish like mountain with its side dishes such as vegetables and meat. Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, cooked with coconut milk, or yellow rice colour with turmeric The cone shaped rice erected on rounded woven bamboo container covered with banana leaf, and surrounded by assorted of Indonesian dishes.
For special occasions, the tumpeng slematan, a cone-shaped mound of steamed rice, is served ceremoniously. The guest of honour holds a knife in his right hand and a spoon in his left. First, he cuts off the top of the cone, usually featuring a hard-boiled egg and some chillies in a type of garnish, and places it on a serving plate. Then he cuts a horizontal slice from the top of the rice cone and serves it to the most-respected guest. The mounds of rice represent gold, and the many dishes surround it shows bountiful of food and luck.

RECIPES OF THE JAVANESE FOOD

Name of the recipe : Nasi Tumpeng | Ingredients * 2 kilogram pandan rice, washed and drained * 2 teaspoon turmeric powder * 2500 ml coconut milk * 3 lemon grass stalk, bruised * 3 Bay leaves * 5 Kaffir lime leaves * 2 piece of galangal * 1 teaspoon lime juice * Salt | Methods 1. Steam the rice for about 25 minutes until it is half cooked. Set aside. 2. Add the turmeric powder, Bay leaves; Kaffir lime leaves, lemon grass stalk, and galangal into the coconut milk. Add some salt and let the coconut milk boiled while you stir it occasionally. Remove from the heat. 3. Pour the rice into the coconut milk. Stirring it until the coconut milk has been absorbed by the rice. Add the lime juice. Steam the rice until done, about 60 minutes. |

Name of the recipe : Pecal | Ingredients a) Sauce ingredients: * 2 tbsp chilli paste * 1 tsp prawn paste granules * 2 tbsp asam jawa ; squeezed to obtain juice * 125ml water * 4 tbsp chopped palm sugar * 2 tbsp shrimp paste * 1 tbsp hot water * Salt * 250g roasted peanuts * 250g water spinach * 1 carrot, shredded coarsely * 150g yam bean; shredded coarsely * 1 cucumber; remove the soft centre, shredded coarsely * 150g long beans ; cut into 5 * 2 pieces tau kwa (firm soya bean cakes); fried and diced * 3 hardboiled eggs; shelled and quartered * 100g bean sprouts; tailed * red chilli * Bamboo skewer | Methods 1. Dry fry peanuts in a wok over a gentle flame until they are slightly browned. Skin the nuts then whiz up in a food processor to get them coarsely ground. 2. Blanch the water spinach in boiling water for 2 minutes. Remove with a perforated spoon and drain well. Blanch long beans for 2 to 3 minutes, drain and run under cold water from the tap. 3. Heat oil in a small pan; fry chilli paste briskly. Add prawn paste granules and mix then bring into simmer. Mix well until evenly combined. Turn off the heat, add peanuts and mix. Set sauce aside. 4. To serve, pour sauce over the vegetables and toss well to mix |

Name of the recipe : Lemper | Ingredients * 1 lbs glutinous rice, soaked overnight * 2 Pandan leaves * 1 cup coconut milk * 1 1/2 tsp salt * 12 pieces banana leaves; 2inches x 6inches a) Filling: * 8 oz ground chicken * 3 daun salam (Indonesian bay leaves) * 2 kaffir lime leaves * 1 lemongrass; bruised * 3 tbsp canola oil * 1/2 cup coconut milk b) Spice paste: * 6 Asian shallot * 3 cloves garlic * 1/4 tsp ground cumin * 3 tsp ground coriander * 1 tsp sugar * 1/4 tsp ground pepper * 4 kemiri (candlenut) * 1/2 tsp salt | Methods 1. Wash and dry the banana leaves. Cut it into 2 inches in width and 6 inches in lengths. 2. Preheat a steamer. Bring the water to boil then lower the heat to simmer. 3. Meanwhile, in a medium saucepan, bring to a boil one cup of coconut milk, pandan leaves and salt. Then lower the heat to simmer. Add glutinous rice. Simmer until the liquid is absorbed. It will take about 10 minutes. 4. Transfer the rice to the steamer. Bring the water in the steamer to boil then lower to medium high heat. Steam the rice for about 40 minutes or until the rice is done. Remove from the heat to cool. 5. After that, put the shallots, garlic, ground cumin, coriander, pepper, candlenut, salt and sugar into the food processor. Pulse it into a smooth paste. 6. Heat a wok over high heat. Add oil, kaffir lime leaves, salam leaves, lemongrass and spice paste. Stir fry the spice paste for about 30 seconds or until fragrant. Add ground chicken. Continue to stir fry for one minute. Then add coconut milk. Simmer the chicken mixture until the liquid is absorbed and the chicken is almost dry. Remove from the heat to cool. 7. Then, prepare a 8 inches x 8 inches pan. Line the pan with plastic wrap. Divide the sticky rice into 2 equal parts. Put the first part of sticky rice into the pan. Use a spatula to spread the rice out over the surface of the pan. Using hand or spatula, press and compress the rice. Then spread the filling out over the sticky rice. Put the remaining sticky rice on the top of the filling to cover. Then line a plastic wrap on the top. Gently press the rice until the rice is firm. 8. Cut the rice into 12 equal sizes of rectangles. Wrap each of the lemper with banana leaves. 9. Enjoy it warm or at room temperature. |

APPENDIX Nasi Ambeng | Sambal Ta’un | Sayur lodeh | Ayam ungkep | Botok | Buntil |

Klepon | Gado Gado |

REFERENCE 1. http://www.everyculture.com/wc/Germany-to-Jamaica/Javanese.html#b#ixzz2Cb7NxxFJ 2. http://riverstoneecoresort.blogspot.com/2012/01/sajian-selera-masakan-jawa-unik.html 3. http://kuali.com/news/story.aspx?file=/2010/8/24/ku_features/20100824112837 4. http://www.joshuaproject.net/people-profile.php?peo3=17000&rog3=MY 5. http://jojokaya.hubpages.com/hub/Chicken-Stuffed-Rice-Rolls-Recipe-Lemper-Ayam