History of Croissant

Everyone is familiar with the croissant as a staple of French cuisine. The word croissant brings to mind a flaky, buttery pastry often served with coffee, or perhaps filled with cheeses or meats in its savory incarnation. However, the history of the croissant is a much disputed mystery. Scholars offer several different versions of how the croissant came into existence. The earliest story dates to 1683, during the Ottoman Turks siege of Vienna. Legend has it that a baker working late at night heard the Turks tunneling under the walls of the city and alerted the military. The military collapsed the tunnel in on the Turks and eliminated the threat, saving the city. The baker baked a crescent shaped pastry in the shape of the Turk’s Islamic emblem, the crescent moon, so that when his fellow Austrians bit into the croissant, they would be symbolically devouring the Turks. This exact same legend is told years later, but instead of being set in Vienna, it is set in Budapest, Hungary. All the details are the same except for the nationality of the baker and his city.

Another legend tells that Marie Antoinette popularized the croissant in France by requesting the royal bakers replicate her favorite treat from her homeland, Austria. King Louis the XVI of France had brought her to France as a young princess at age 15 and she must have been missing a pastry called the "kipfel", an Austrian staple. The legend goes that the royal bakers copied the croissant from her description of the kipfel, and the new pastry was so popular in France that it became a French culinary institution. The last and most likely true story concerns an Austrian artillery officer who opened up a bakery in France and popularized many Austrian foods, including the kripfel. This story takes place about fifty years later than the Marie Antoinette legend, so it would seem that if anything, Austrian kipfel pastry was being brought to France and refurbished as the croissant by the early 1800’s.  

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Various Kinds of Sate ( Satay ) in Indonesia

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. Sate is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay is a very popular delicacy in Indonesia, spread in various regions in. Satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. Indonesia with various tribes and traditions of the art of cooking have produced various types of satay. 

Sate Ayam ( Chicken Satay )

 

The chicken satay is Indonesian typical food. The chicken satay is made from chicken meat. In general, satay chicken cooked with roasted using charcoal. And served with a choice of peanut sauce or seasoning kecap.Sate is usually served along with rice cake or rice. A famous chicken satay from Indonesia come from Madura island.

Sate Buntel ( Wrapped Satay )

A specialty from Solo, Central Java. It’s made from minced beef or goat (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to a middle eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce and pepper.

Sate Kelinci ( Rabbit Meat Satay )

This variant of satay is made from rabbit meat, a delicacy from Java. It is served with sliced fresh shallots (small red onion), peanut sauce, and sweet soy sauce. Rabbit satay usually can be found in mountainous tourist region in Java where locals breed rabbit for its meat, such as Lembang in West Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central Java, also Telaga Sarangan in East Java.

Sate Kerang ( Shellfish Satay )

Made from shellfish meat. Unique for this satay is that the shellfish meat used is not burned or baked like other satay, but boiled. Satay is usually served along with rice cake, soy sauce and chili sauce.

Sate Lilit ( Lilit Satay )

A satay variant from Balinese cuisine. This satay is made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.

Sate Kuda ( Horse Meat Satay )

Made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.

Sate Rusuk ( Rib Skewers Satay )

According to its name, its origin rib skewers of meat from the rib section is goat or beef. This satay do not use puncture, arguably not been released from his bones.

Sate Usus ( Chicken Intestine Satay )

This mildly marinated satay is usually fried, also as a side-dish to accompany soto.

Sate Bekicot ( Snail Satay )

Made from snail meat.

Sate Telur Puyuh ( Quail Eggs Satay )

An quail eggs satay used for a side dish to accompany Soto.

 

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Sambal

Sambal, it's a sauce typically made from chilli peppers combine with another ingredients like shrimp paste, garlic, scallion, lime, etc. Sambal is served with dishes like fried/baked chicken/fish or others. Without sambal, it feels like lack of taste. There is something wrong with the food although already taste good. But sambal will make the food more "hmmmm, yummy". Sambal originally from Indonesia and there is approximately 300 varieties of sambal in Indonesia ( source : wikipedia ). Sambal kacang, sambal terasi, sambal tomat, sambal balado, sambal dabu - dabu, sambal colo - colo and still more. You gotta love Indonesian food cause you will find a lot more food treasures. Nowadays you can find sambal that ready to eat in market but the taste is different with freshly home made sambal.

I will share 5 recipes of home made sambal, here they are : 

1. Sambal Kecap ( Soy Sauce )

Ingredients :

• Onion, chop it
• Cayenne
• Sugar
• Lime
• Tomatoes

How to make :

First, coarse chopping the onion, cut into pieces the chilli and tomatoes. Then put onion, chilli in bowl, add sugar and stir. Then put sweet soy sauce into the bowl and give some lime extract. At last, put the tomatoes.

Sambal Kecap

 
2. Sambal Tomat ( Tomatoes Sauce )

Ingredients :

• a kilo of tomatoes, cut into pieces
• cooked shrimp paste
• salt
• 1 tablespoon of palm sugar
• 4 onions, cut into pieces
• 3 tablespoon of vegetable soil for sauteing
• ground spices
• 3 garlic
• 3 chilli or more

How to make :

Saute onion until fragrant. Enter the spices and tomatoes, stir until tomatoes disintegrate. Add salt, sugar, and shrimp paste, stirring constantly over medium heat until shrinkage. 

Sambal Tomat

3. Sambal Ijo

Ingredients :

• Spicy green chili, slice it
•  1 clove of garlic finely sliced 
• 2 cloves of finely sliced ​​red onion  
• salt to taste 
• sugar to taste 
• Cooking oil to taste

How to make : 

Heat the cooking oil saute pans input bw bw white and red to fragrant, add the green chillies and all the spices until all wilted.

Sambal Ijo

4. Sambal Terasi ( Shrimp paste )

Ingredients :

• 8 cayenne  
• 5 pieces of red chili
• 1 teaspoon shrimp paste, burned  
• 1/4 teaspoon salt

How to make : 

Grind all the ingredients until smooth. Put it in a bowl and serve.

Sambal Terasi

5. Sambal Mangga ( Mango ) 

Ingredients : 

• 1 of young mango, seeded, cut into 2 cm 
• 5 red chili 
• 2 tablespoons dried shrimp, soaked in hot water for 15 minutes 
• 3 cm grilled shrimp (shrimp paste 1 teaspoon powdered) 
• salt to taste

How to make : 

Chili, shrimp paste and salt crushed, dried shrimp washed enter, shear zones until all ingredients are well blended. Then enter the mango. Coarse mash until somewhat crushed mango, stir well and serve. 

Sambal Mangga

       

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