Stamps Issue

INDONESIAN TRADITIONAL FOODS 2007

Buy Now for $ 7

(1 sheet stamps, 1 FDC)

We should be grateful for God's blessing that the diversity of Indonesian has brought vast variety of cuisines. Comprising hundreds of ethnicities, Indonesia offers various tasty and appetizing traditional foods. Indonesia with all its cuisine richness probably is a heaven for food lovers. However, modernization and globalization have brought threat as well as opportunity on those traditional foods subsistence. Recent trend shows new lifestyle of consuming western fast foods in place of traditional foods. Nevertheless, it's also quite a widely opened chance to promote Indonesian foods internationally. 

Aimed at continuing effort to promote those foods, the Directorate General of Post and Telecommunication issues stamp series called "Indonesian Traditional Foods" on 6 July 2007 depicting four traditional foods i.e. Roti Cane from Nanggroe Aceh Darussalam, Soto Kudus from Central Java, Ikan Air Garam from Maluku and Gecok from West Nusa Tenggara. The stamp series consists of four designs created by ArCom with Ardelia Johan as foods stylist.

Here are  the recipes how to make those delicious foods.

Roti Cane

Ingredients:

175 gr wheat flour, 1/2 teaspoon salt; 100 cc warm water; 125 gr melted butter /margarine.

How to make:

1. Mix well the flour, salt and warm water. Put in the melted butter / margarine. Mix one more time untill smooth. Divide into 8-10, round it. Let them +/- 15 minutes.

2. Thin it to +/- 1/2 cm thick. Put it in a flat pan which already poured with a little oil and heat the oil. Fry it and turn them over until it is done. Take it out of the pan.

Kari Kambing

Ingredients:

500 gr lamb meat, cut 3x4x5 cm; 4 clove of garlic, slice thinly; 4 shallots, slice thinly; 3 cm cinnamon;1piece of lawang flower/peka; 3 pieces of cloves; 3 pieces of kapulaga; 1 piece od sliced tomato; 50 cc evaporated milk / 150 cc fresh milk; 2 tablespoon oil, to saute; Salt according to taste.