SQUAD STOVE

INDONESIA FOOD
1. PEMPEK PALEMBANG

History of pempek Quoted from the book "Pempek Palembang,

Traditional Food from Palembang City, South Sumatra Province", it is
thought that pempek has existed since the time of the Sriwijaya
Kingdom or around the 7th century AD. This suspicion is based on
findings in the Talangtuo Inscription which states that sago plants
have existed in Palembang since the 7th century. Apart from that, it
is also stated that pempek is the work of the Kayu Agung people, a
tribe who likes to trade using pinisi boats
mackerel fish pempek palembang
Ingredients:
500 gr mackerel fish meat
600 gr tapioca flour
300 ml water
1 bulb of garlic
2 egg whites
3 tbsp granulated sugar
40 gr salt
20 grams of micin
1 beaten egg (for filling pempek submarine)

Cuko sauce ingredients:

500 ml water
1 tbsp vinegar
2 tbsp sugar
2 tsp salt
250 gr brown sugar
5 red cayenne peppers
3 curly chilies
3 cloves of garlic
1 tsp mushroom stock
1 tbsp tamarind

Steps to create:
1. Make the cuko sauce first. 2. Puree the garlic and chili berries, a
little water. Put all the sauce ingredients in the pan except sugar and
salt. Cook until the brown sugar dissolves.
3. Add sugar and salt. Cook over low heat for 15 minutes. Remove
and strain.
4. Blend the fish until smooth. Put it in a mixing bowl with 300 ml of
water.
Blend the garlic with a little water. 5. Add to the fish mixture. Also
add egg whites and all the spices.
Stir well. 6. Add tapioca flour little by little while stirring until smooth.
7. Shape the dough lengthwise by coating the board and hands with
tapioca flour.
Boil until it floats. 8. Add shallots and pepper to half the mixture.
Then I fried it.

2. LUMPIA SEMARANG

The history of Semarang spring rolls begins with the love story of two people from different
countries. Tjoa Thay Yoe, a migrant from China who came to Semarang at the end of the 19th
century. At that time, Tjoa sold various foods made from pork and bamboo shoots at Johar Market,
Semarang. That's when he met Wasih, a food trader who was a native Javanese. Thay Yoe and Wasih
finally fell in love and the two of them got married. After getting married, they created food together
by removing the pork element. known to this day. Lumpia Semarang is a food that is the result of a
combination of two cultures, namely Chinese food which has a sweet taste with scrambled filling in
the style of Javanese cuisine

Semarang Lumpia Recipe

Material

12 servings

24 large spring roll skins

1 egg white for adhesive

cooking oil

Filling Dough:

4 tbsp cooking oil

6 cloves garlic, minced

10 red onions, chopped

350 g boiled bamboo shoots, sliced into matchsticks

200 g peeled prawns, roughly chopped

100 g boiled chicken, coarsely chopped

4 tbsp fine ebi, roasted

5 spring onions, finely sliced

Ground spices:

1 tbsp sesame oil

1½ tbsp soy sauce

1 tbsp sweet soy sauce

½ tsp ground pepper

1 tbsp granulated sugar

½ tsp salt

Sauce, cook until thick and slippery:

4 cloves garlic, minced

30 g brown sugar, comb

½ tsp cooking vinegar

1 tsp salt

1 tbsp granulated sugar

1½ tbsp starch

250 ml water

Complementary:

chives, peel, wash clean

pickled green cayenne cucumber

How to make

1. Filling dough: Heat cooking oil in a frying pan, saute the garlic and shallots until fragrant. 2. Add
the chopped shrimp, stir until it changes color. Add chicken, ebi, bamboo shoots and ground spices,
cook until the bamboo shoots wilt.

3. Add the green onions, stir well, remove from heat, set aside to cool. Divide the content into 12
parts.

4. Stack 2 sheets of spring roll skin, put 3-4 tablespoons of filling on one end of the skin. Fold the left
and right sides of the skin towards the middle, then roll until compact. Brush the edges with egg
white, seal. Do the same for the remaining ingredients.

5.Heat plenty of cooking oil in a frying pan over high heat. Add spring rolls, fry until yellowish and
cooked, remove from heat, set aside. Serve spring rolls with sauce and accompaniments.

3. MIE ACEH

At that time, the port of the Kingdom of Aceh was one of the busiest ports visited by many foreign
traders. These traders then assimilated with the local population, who apart from spreading Islam
also brought new flavors to cuisine. In the book entitled "Culture-Based Nutritious Culinary" by
Sunarto Kadir (2022), the thick broth in Acehnese noodles is an influence from Indian cuisine.
Meanwhile, noodles themselves come from Chinese cuisine.

The presentation of Mie Aceh, which uses goat and beef, cannot be separated from the influence of
Islamic values in the land of Aceh. Meanwhile, the addition of various marine animals or seafood in
Mie Aceh is influenced by Aceh's geographical location which is surrounded by the ocean. The
combination of these cultures ultimately gave birth to Mie Aceh as a culinary specialty of the capital
city of Banda Aceh.
Wet Aceh Noodles

-250 grams of wet yellow noodles, boil and drain

-150 grams of beef, cut into small pieces

-To taste cabbage, thinly sliced

-A handful of bean sprouts

-1 tomato, cut into pieces

-4 red onions, thinly sliced

-2 tablespoons sweet soy sauce

-½ teaspoon ground pepper

-½ teaspoon salt

-1 teaspoon granulated sugar

-½ teaspoon powdered beef stock

-100 milliliters of water

-1 packet of curry seasoning

-3 candlenuts, roasted

-½ teaspoon cumin, roasted

-3 cardamom pods, roasted

-¼ teaspoon coriander, roasted

-1 segment of ginger, roasted

-1 turmeric segment, roasted

-4 cloves of red onion

-3 cloves of garlic

-3 large red chilies

-5 red bird's eye chilies

How to make:

1.Blend the spice ingredients.

2. Saute the sliced onions until they smell fragrant, then add the ground spices. Stir well and cook
until cooked.

3. Add the meat pieces, cook until they change color. Add water and let it boil.

4. Add ground pepper, salt, sugar, stock powder, tomatoes and curry powder. Stir well.
5.Add vegetables, stir well.

6. Add noodles and toga, stir well. Cook until cooked and the sauce is dry and thick. Lift.

7. Wet Aceh Noodles are ready to eat.

FOREIGN FOOD

1. TACOS

The Taco was first introduced to the United States in 1905. Mexican migrants were coming in to
work on railroads and other jobs and started to bring their delicious food with them.

Tacos were essentially a street food at this time since they were highly portable and cheap. In fact,
Americans first became exposed to tacos through Mexican food carts in Los Angeles that were run
by women called “chili queens”.

These ladies sold delicious economic Mexican food like soft corn tortilla tacos, and they were
deemed exotic by any American that tried one. The fillings were incredibly spicy and unfamiliar to
the American palate.

Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used
freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. It was a
staple meal that provided vital nutrients and energy to those who consumed it.

These tacos didn’t contain the cheese, lettuce, sour cream, and tomato that we associate with the
meal today. In fact, the taco as we know it is less than 100 years old.

Tacos (mexico)

Ingredients:

1. 272 grams of all-purpose flour

2. 1 tablespoon baking soda

3. 1/2 teaspoon white sugar

4. 1/2 teaspoon of salt

5. 350 ml of warm water

6. 473 ml of cooking oil

7. 454 grams of ground beef

8. 35 grams of chili seasoning

9. 425 grams of red beans

10. 240 grams of grated cheddar cheese

11. 150 grams of lettuce, sliced

12. 2 tomatoes, (chopped)

14. 240 grams of sour cream

How to make Fried Taco Filled with Meat:

1. Stir the flour, baking soda, sugar, and salt in a large bowl, then add water slowly until the texture
of the dough becomes sticky. Set aside the dough.

2. Heat the cooking oil in a large pot using 190 degrees Celsius. Divide the dough into six parts, then
form the taco dough into a circle. Fry until both sides turn brown.

3. Remove and drain the fried tacos, then repeat until all the taco dough is done frying. Set aside the
fried tacos.

4. Put the ground meat into a medium-sized pan, then cook while stirring with chili sauce and red
beans using medium heat for five minutes.

5. Serve the fried tacos on a serving plate and add a mixture of chilies, grated cheddar cheese,
lettuce, tomatoes and sour cream on top.

2. SUSHI

History of Sushi, Japan

Around 1820, a man named Hanaya Yohei opened his first sushi shop in Tokyo. In the 19th century,
sushi makers used a fermentation process that had been around in the 1700s, where rice mixed with
rice vinegar was combined with fish and compressed in small wooden boxes. After that, the sushi is
cut into several pieces to be served.

Around 1824, a man named Hanaya Yohei opened his first sushi shop near the bridge by the Sumida
River. It utilizes a "rapid fermentation" process by adding rice vinegar and salt to freshly cooked rice.
Then the small rice balls are given thin slices of fresh raw fish that do not need to be preserved. And
it only takes a few minutes.

Because of the strategic location chosen near the bridge, people passing by have become Yohei
customers. From there, sushi "fast food" became known today.
Ingredients for Sushi rice:

1. 150 grams of Japanese rice (you can choose imported rice)

2. 1/5 tablespoon rice vinegar

3.1 glasses of boiled water Salt and granulated sugar to taste

Ingredients for Sushi:

1. 6 pieces of avocado (washed and cut lengthwise)

2. 8 pieces of Japanese cucumber (washed thoroughly, remove seeds and cut lengthwise)

3. 2 sheets of nori (choose 19 cm x 20 cm)

4. 6 crabs (choose stick-shaped ones)

5. 1/2 teaspoon black sesame (roasted)

6. 1/2 teaspoon white sesame seeds (roasted)

Steps for making sushi:

1. Prepare rice for Sushi rice, wash thoroughly then drain.

2. Mix rice with 200 ml of water then cook in a rice cooker until cooked.

3. When it's cooked, pour the rice in hot conditions, let it sit for a few moments, then mix it with rice
vinegar, salt, granulated sugar, stir until completely smooth, then cover with a clean cloth or cloth.

4. When it is cold, we take the sushi rice and roll it into balls (size according to taste) then place it on
a nori sheet and then flatten it (leaving the nori sheet 1 cm from the end).

5. Sprinkle black sesame and white sesame evenly to make it look attractive.

6. Next, turn the sushi rice over the woven bamboo (or also called Makishu) then we arrange the
crab sticks, avocado and cucumber then roll it up and compact it.

7. At this stage the making of Japanese Sushi is complete and the delicious Sushi is ready to be
served

3. POUTINE

Poutine is a Canadian dish that originated in Quebec in the late 1950s or early 1960s. Its exact origin
story is somewhat unclear, but it is believed to have been created in a restaurant in Warwick,
Quebec, by a man named Fernand Lachance.

Traditionally, poutine is made with french fries, cheese curds, and gravy. The dish became popular in
Quebec in the 1970s and 1980s and has since become a beloved part of Quebecois cuisine. In recent
years, it has also gained popularity in other parts of Canada and even in other countries.

There are a few reasons why poutine is particularly popular in Quebec. One is that it is a relatively

simple and inexpensive dish to make, which made it appealing to the blue-collar workers who
frequented restaurants where it was served. Additionally, Quebec has a strong dairy industry, which
meant that cheese curds were readily available and affordable. Finally, poutine has become an
important part of Quebecois identity and culture, and it is often served at cultural events and
festivals in the province.

Outside of Quebec, poutine has become more popular in recent years, but it is still not as widely
available as it is in Quebec. This may be due in part to the fact that cheese curds, a key ingredient in
the dish, are not as commonly found in other parts of Canada or the world. Additionally, some
people may not be familiar with the dish and may be hesitant to try it.

Poutine ( canada )

Ingredients :

1. 100 gr Potatoes

Brown sauce

1. 1/4 piece of Onion

2. 1 clove of Garlic

3. 1 tbsp Tomato sauce

4. 1 tbsp Chili Sauce

5. 1 tbsp Powdered broth

6. 4 tbsp Wheat flour

7. 600 ml Browater

8. 3 tbsp Margarine

Complementary

1. Parmesan/Mozzarella

2. cheese (me: regular cheese)

3. Dried Oregano

How to make :

Brown sauce

1. Heat the margarine until it really boils (explos letup), add garlic & onions. Sauté for a while Add
flour, stir continuously until it turns brown (not burnt), cook over low heat tends to be medium

2. Add the broth, tomato sauce, and chili sauce. Cook until texture thickens, taste correction

3. Clean potato peel, cut crinkle or according to taste

4. Wash the potatoes and drain them with kitchen towels until they are completely dry

5. Heat enough oil, fry potatoes until half cooked, remove & drain.

6. Fry the potatoes again until golden brown color Presentation arrange the potatoes in a plate, pour
brown sauce and sprinkle with grated cheese (can really use Parmesan/Mozzarella) and dried
oregano. Finishing with torch so that there is a melted impression