PERGIZI WORMS AND PROTEIN FROM HIGH ISLAND TRADITIONAL INDONESIA

Laor, Maluku residents used to call it, or Wawo (Lysidice oele), a marine worm that only appear in certain months, once a year. This worm colony will appear behind the rocks, floating danced above sea level. By people around and then stored, cooked and consumed.

Laor capture process in some areas sometimes accompanied by traditional ceremonies, such as vessel Laor in Ambon or in Mingar Lembata District. Interesting events is that at one point pushing a teenage high school in Ambon, Ravenska Radjawane Wagey, researching on this worm to successfully won first prize LKPIR (Competition of Scientific Research Young) P & K in 1982 and champion predicate A for category II in the Netherlands in 1984.

Factors that support the emergence Laor, according Venska, driven by tides and salinity. In addition there are certain myths that is a sign for the local community, to the emergence Laor. Among certain plants will rot.

Laor harvest time is at night, using nyiru (container of woven bamboo) to draw and lit by torches. Lighting the torch along the coast, a beautiful view of its own.

SAGO FOOD THAN ORIGINAL INDONESIAN RICE

Sago comes from Maluku and Irian, sago therefore has a special meaning as a traditional food for locals. Until now there is no definitive data that reveals when the first known sago. Allegedly sago cultivation area of South East Asia and Western Pacific together with the utilization of its ancient dimesopotamia dates. But according to Ong (1977) sago has been known since the year 1200 based on records in Chinese writings. For example Marcopolo discovered in 1298 diSumatera sago and sago factory diMalaka been recorded in the year 1416. Technology exploitation and processing of sago cultivation and the most developed of these is Malaysia.Indonesia, particularly from areas of Riau have done export product in the form of sago sago dirty (Raw) in 1879. Exports net sago INDONESIA Beginning in 1901 and began exporting in the form of sago pearls in 1917. Notable history in the development of the sago industry in Indonesia didirikanya a sago processing industry by PT. Sagindo Sari Lestari in mid-1989 diArandai, Bintuna, Manokwari, Irian Jaya. Processing of sago is the most modern at the time of this itu.Hal really give an indication that the sago, other than as a modern food, a raw material for various industries. Stem. Sago has signs like morphology Aren (Arecha, SP), perbedaaanya, Palm does not form clumps, while sago grows in the form of Aren rumpun.Batang almost entirely covered with black fibers, while sago palm only has a little black on the edges so that the stem sago midrib daunya was evident as a tree nut. On average sago groves have 1-8 stems, each stem base of the stem grows 5-7 anakan.Pada wild conditions, sago groves will be widened by the number of chicks that are very much in the various levels of pertumbuhan.Anakan the very few that grow into dewasa.Batang sago tree is a cylinder which serves to accumulate / menunpuk karbohidrat.Tinggi sago stems from ground level to the base interest rate ranges between 10-15 m, with a trunk diameter in the lower reaches 35-50 cm. At the time of harvest sago stem weight bias reaches up to 1 ton, of which 20 percent of the pith contain flour, so that a sago palm tree can produce 150-300 kg of corn starch wet. Weight is still added weight of the roots and crown of leaves 50 Kg. Feature Sago Ready to Harvest and Harvest How To date, sago farmers not able to determine with certainty the exact age of sago to be harvested with optimum results. In general farmers less attention to the growth of sago sago since puppy until ready for harvest. However, the central area sago sago farmers who used to deal sago, using the criteria or specific traits that may indicate that it is ready for harvest sago. The characteristics of sago tree ready for harvest are generally viewed from the changes that occur in the leaves, thorns, shoots, and stems (Soekarto and Wijandi, 1983). Generally sago plants ready for harvest before the formation of flower buds have emerged but not yet blooming. At the time the last leaves are out to have different distances with sebekumnya leaf and last leaf are also slightly different, which is more upright and size, small. Another change is the peak to be somewhat less menggelembung.Disamping the thorns and leaf midrib be more clean and slick compared to young trees. In general, sago harvesting is still done simply and with force manual.Setelah felled sago tree is selected, logging usually done with an ax. After the tree fell, pelepahnya cleaned and partly stem ends removed because the starch content is low. Trees that have been cleaned cut into short sections with a size of 1.5 to 2 m. The logs were then taken to the nearest water source directly ditokok (extracted). To get the sago starch, the sago from the pith of stem starch extraction with the aid of water as an intermediary. Previous empelur stem destroyed first by ditokok or shredded. Judging from the means and tools used, how the extraction of sago starch by region sago-producing areas in Indonesia today can be classified on the traditional methods of extraction, the extraction of semi-mechanical, and mechanical extraction (Bambang H and Philip P, 1992). Sago starch is the most dominant component in sago starch is a starch (karbohidraat). Starch is a carbohydrate produced by plants to supply food. Chemical composition in 100 gam sago starch can be seen in table 2.1 for comparison also presented cassava starch (tapioca), and arrowroot. Carbohydrates are a natural polymer produced by plants and is needed by humans and animals. Carbohydrates also known as saccharide, which means gula.Karbohitrat can be classified based on the amount of saccharide that contains, namely monosaccharides, oligosaccharides, and polysaccharides. Polysaccharides are carbohydrates composed of many monosaccharides. Polysaccharides are natural polymers with monosaccharide compound as a monomer.

menstruation drug

Papaya tree has been known since ancient as nutritious plant or herb that can be healing various diseases. This nutritious plant in addition to use for traditional medicine, also in use for various purposes such as cooking meat and increase appetite. Each section can be used papaya tree, begin to root, stem, leaf, fruit, seeds and even fruit.This article will only discuss the benefits of papaya leaves, because one part is also already have many benefits.1.Pelembut meat.The housewife may already be familiar with the benefits of papaya leaves to soften the meat. The content of sap (latex) in the leaves that will soak into the meat and soften. How, put stew meat in papaya leaves, or wrap the meat in papaya leaves when boiled.2.Obat acne.Did you know that papaya leaves are also able to overcome a stubborn pimple? Way, take 2-3 old papaya leaves. Dry in the sun for a while and then mash until smooth. After that, add one half tablespoon of water. Then apply the potion to the face affected by acne, such as wearing a mask. Take a few moments, then rinse thoroughly.3. Increase appetite.Not hard to make this concoction appetite enhancer, prepare fresh papaya leaf palm-sized, a little salt, and half a cup of warm water. All the ingredients are mixed, pounded or blended, and then filtered to take water and then drunk. This herb is safe, even for kids though.4. Anticancer.Of the several studies described, the stem and leaves contain a lot of papaya latex as white as milk (milky white latex), which likely developed as anticancer, as quoted by the Journal of the Society of Biology. The sap is automatically obtained when we consume papaya leaves, cooked in any way.5. Facilitate digestion.Karpain compounds contained papaya potent inhibit microorganisms that interfere with the performance of several digestive functions, so that effectively suppresses the cause of typhoid fever.6. Blood pressure control.

Way, take 5 piece of papaya leaves, boiled with half a liter of water.Boil continues until only three quarters. Let cool before drinking. If necessary, add brown sugar or honey to taste sweeter.7. Medicine for dengue fever.Mix 5 pieces of papaya, ginger, meniran taste, and brown sugar. Boil until cooked, then cool before drinking.8. Menstrual pain medication.Take 1 sheet of papaya, tamarind and salt to taste. Boil with a glass of water until cooked. Let cool before drinking

INDONESIAN NATIVE RICE MEAL REPLACEMENT

Staple food rice-based substitute tapioca or cassava has a taste that is very typical of dried cassava and unique. Many mountain communities south consumed (Pacitan, Wonogiri, Gunung Kidul). As a staple food, calorie content is still under rice but enough to meet substitute for rice as a food ingredient.Tiwul Material:300 gr dried cassava flour or tapioca flour (cassava flour)70 ml water2 pandan leaves LBR100 gr brown sugar, combTopping:1 / 4 grated coconut long btr1 pandan leaf LBR1 / 4 teaspoon saltHow to make Tiwul:Place the dried cassava flour on top of winnowing, drizzle with water while stirring, stirring until the dough is like a sand grain, set aside.

Enter the dough into a steamer that has been heated and covered with banana leaves, put borwn sugar in a

randam comb, broiled to 60 minute, remove from heat

Steam the grated coconut well with pandan leaves and salt for 15 minutes, remove from heat.Tiwul Serve with grated coconut.

WORM FROM THE TREE OF GOLD FROM INDONESIA HIGH PROTEIN

Make people who live around the teak forests must be familiar with the names of animals on this one, 'Enthung ". Enthung actually a silkworm cocoon of teak trees that would be a butterfly bow. Caterpillar - caterpillar is eating the leaves are green teak until exhausted, so stay skeleton leaves. Silkworm pupae are already prepared so will usually fall to the ground to be ready - ready metamorphosed into pupae. Cocoon Well this is what people - the people around it as enthung. Enthung usually stuck under trash scattered or teak leaves that fell to the ground. Even some of whom were buried under the ground. Enthung season usually comes once a year some time after the arrival of the rainy season. Enthung dark brown to blackish with some length - about 2 cm. Enthung reputedly has a very high protein content. At the time come enthung season, people will be rushing around - crowd into the woods to find the enthung this. There are few people use it as feed birds chirping, but most people use it for consumption. For ordinary people who have to eat it, will say this enthung very tasty when cooked by frying or pan-fried with some spices. But for those who do not usually do not try - try. For some people, enthung can cause an allergic form of itching - itching all over his body, Java people used to call 'biduren'. This itching can easily be treated with anti-allergy medicine from drug stores or pharmacies. Until now enthung still quite interested, if the season has arrived enthung many people looking for and then sold, the price is also good to just buy groceries.

HOW TO MAKE FOOD FORMS grenade delights

IT IS never complete outings without a souvenir, so after a tour of the city of Kediri, you can sit back while enjoying one of the specialties of Kediri, namely Gethuk bananas. 'The sweet' this one is already familiar to the people of Kediri, but for those of you who come from out of town, probably never felt the delicacy of sweet-sour blend of banana Gethuk.
Although not as famous as his elder brother knew that already famous yellow first Gethuk khan bananas still have to be a typical meal Kediri. It's never clear when and who discovered Gethuk Banana. Because of the existence of this Gethuk been around for a hereditary, either starting in keberapa AD. Expertise makes Gethuk even this is a legacy handed down from generation to generation. It is said that the story, this banana Gethuk has existed since the kingdom era Kadiri. So delicious, banana Gethuk became a favorite food Sekartaji Goddess. Even supposedly because the flavor is so delicious, as to the gods to come down to earth willing to seek the kingdom of the people of artificial banana Gethuk Kadiri. Whether true or not that story, but clearly, this one menja snack-food in one of the typical yellow Kediri in addition know that already famous.
As the name implies, Gethuk banana made from banana fruit. The shape is oval, about 15 centimeters, and a red brown. The packaging is usually wrapped in banana leaves. Gethuk specially made from banana banana King Nangka.Raja Jackfruit selected because they have a distinctive aroma and sweet taste sour. Sweet sour taste that makes sense Gethuk bananas to be typical sweet and sour without sugar. King Banana Jackfruit select a half-cooked peeled, then steamed for several hours until the color changed red. Bananas that have changed color and then crushed into powder and then wrapped in banana leaves. The process was carried out while still hot bananas so as to produce a distinctive color and flavor. Without any additional substance's also no sugar or preservatives. It's also probably the cause Gethuk bananas do not last long, only two days at room temperature and about four days in the refrigerator.
Not at all difficult to find Gethuk bananas in Kediri, because almost all shops that sell typical food there is always a Si Gethuk Kediri bananas in there. Rows of typical food store Kediri especially along roads and along Yos Sudarso Patimura Road. Banana Gethuk mostly made by the home industry is in Kediri besides making out yellow.
Sidik (30), banana producers from the Village getuk Kaliombo, District Municipality, said, "This makes it difficult getuk banana, medium durability can not be long. So, indeed sometimes their own merchant looking for tips to quickly sell their merchandise, "he said. Each day, Sidik deposit getuk homemade banana to 30 food stores in the city of Kediri. Each store, he setori about 25 getuk. Unfortunately, during Lebaran he usually trouble finding labor, as well as raw materials of banana, and wrap a banana leaf. "Find strength, many more people to return home.
"Look for bananas and banana leaves are also difficult if more Lebaran," said Sidik, who has three getuk maker, all from their own families. Exactly with what was said Irawan, banana getuk demand did increase sharply if coming Lebaran. If on normal days he is merely getuk 500-800 supplying bananas to the stores, at Lebaran he should have a supply of between 2,000 to 5,000 getuk. Price Gethuk bananas at the consumer level ranges from Rp 2,500 to Rp 5,000 per pack. There also are worth 1,000 to miniature size.
So next time when you want to enjoy the typical food you can try Kediri Gethuk bananas as an option, other than knowing yellow.

HOW TO MAKE VEGETABLE NAGGET

Materials to Make Foods for Children Nugget Vegetables:

• 100 g shrimp, puree
• 100 g carrots, grated
• 100 g spinach, puree
• 100 ml coconut milk
• 2 eggs
• 50 g corn starch
• 2 tsp salt
• 1 teaspoon pepper
• 1 tsp sugar

Subtle Seasonings:

• 3 shallot, puree
• 1 clove garlic, crushed
• 1 tsp grated ginger

Coatings Materials:

• 1 eggs
• 100 g bread flour
• Cooking oil for deep frying
Complement:

• tomato sauce or mayonnaise
How to Make Vegetable Nugget Food For Kids:

1. Mix delicate shrimp and vegetables with coconut milk, eggs, corn starch, salt, pepper, and sugar and stir
    well. Add spices and stir well.
2.Put pan or heat proof dish, basting with the oil, pour the batter and steam for 20 minutes, remove and let
   cool.
3.And Than cold, cut into the shape of an animal character, dip into beaten eggs and coat with bread
   crumbs. Store in the refrigerator for 2 hours.
4.Cock oil and fry until brown, remove and drain.
5.with fries and tomato sauce. Decorate according to taste to attract and make the child eat the bait.
   Serves 6

Nutritional value per serving:
Energy: 166 kcals
Protein: 6.8 g
Fat: 7.1 g
Carbohydrates: 11.3 g