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	<title>Warung Fiksi &#187; culinary</title>
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		<title>Luwak Coffee, the Most Expensive Coffee in the World</title>
		<link>http://warungfiksi.net/luwak-coffee-the-most-expensive-coffee-in-the-world/</link>
		<comments>http://warungfiksi.net/luwak-coffee-the-most-expensive-coffee-in-the-world/#comments</comments>
		<pubDate>Sun, 04 Mar 2012 13:50:10 +0000</pubDate>
		<dc:creator>Rie Yanti</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[fauna]]></category>
		<category><![CDATA[flora]]></category>
		<category><![CDATA[central java]]></category>
		<category><![CDATA[east java]]></category>
		<category><![CDATA[sumatra]]></category>
		<category><![CDATA[west java]]></category>
		<category><![CDATA[west sumatra]]></category>

		<guid isPermaLink="false">http://warungfiksi.net/?p=2343</guid>
		<description><![CDATA[Don’t claim yourself a coffee lover or a gourmet if you never drank luwak coffee. Yes, luwak coffee. Or kopi luwak in Indonesian. It’s not a kind of coffee made from luwak (palm civet a.k.a. Paradoxurus hermaphroditus). Just, the production process involves civets. This little mammal lives on the trees and eats the chosen coffee fruit. And it takes only a healthy civet to produce good quality coffee bean. Luwak coffee is so popular because of its unique making. It seems like people has just discovered a kind of new beverage. But the truth, luwak coffee has been existed in Indonesia since Netherland colonial era. It was started at the beginning of 18th century when Netherland opened the commercial plants gardening in Java and Sumatra. One of the plants is Arabica coffee from Yemen. In cultuurstelsel era, the colonial government forbade workers to pick the coffee for personal consumption. However, the people wanted to try that fine coffee. Then, they found a kind of civet which loves to eat coffee, but they only digest the pulp. They let the epidermis and coffee bean out from their body through dung. People picked the coffee beans in civet feces, washed them, fried [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>When I Miss Steamed Goldfish</title>
		<link>http://warungfiksi.net/when-i-miss-steamed-goldfish/</link>
		<comments>http://warungfiksi.net/when-i-miss-steamed-goldfish/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 17:01:20 +0000</pubDate>
		<dc:creator>Rie Yanti</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[west java]]></category>

		<guid isPermaLink="false">http://warungfiksi.net/?p=2171</guid>
		<description><![CDATA[It has been two months I live in Surabaya. How does it feel? As we know, Surabaya has hot temperature. I am still not accustomed to that. Sometimes, I miss Bandung temperature. It is chill, so I do not have to use the fan all the time. Different region, different culture, different temperature, different culinary too. I have tried some Surabaya culinary. Except kupang lontong, I do not have any problem with those. But if I do have, it does not matter because I can cook. I am not a chef. I am just a woman who wants to cook, not for myself, but also for my family. I miss Sundanese food. Like steamed goldfish (pepes ikan mas in local name). It is pretty hard to find goldfish here. I must order first before having it a day after. The good news is, the ingredients are easy to find: Banana leaf Ginger Citronella Laurel leaves Tomato Basil leaves Hot chili pepper or red chili (if you like) Large yellow union Garlic Union Turmeric Brown sugar Salt Maybe you ask about the recipe measurement. Well, I never use it, except for making cookies. I always use instinct. The taste depends of [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Making the Crunchy Kentang Arab</title>
		<link>http://warungfiksi.net/making-the-crunchy-kentang-arab/</link>
		<comments>http://warungfiksi.net/making-the-crunchy-kentang-arab/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 14:04:18 +0000</pubDate>
		<dc:creator>Rie Yanti</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[west java]]></category>

		<guid isPermaLink="false">http://warungfiksi.net/?p=2140</guid>
		<description><![CDATA[It was raining when my husband and I took a walk at Dipati Ukur Street. The rain was not so hard, but pretty chilly. We need something warm to eat. And suddenly, I saw kentang arab’s booth there. What a coincidence! So, before backed to the hotel, we bought that potato-based snack. It’s my favorite. I had tasted kentang arab long before I got married. It was delicious and crunchy. I really like it! But I never had a plan to cook it by myself. Because it would be a bit difficult to make than, for instance, french fries. Then, when we moved to Surabaya, we did not find any kentang arab in this city. Hum, I think it is originally from Bandung. My husband wanted that snack when he came back from work. So, I went to the market and bought the ingredients: potato, wheat flour, eggs, cheese, salt, and cooking oil. In the afternoon, I started to process those ingredients. I peeled the potato and chop it. Then I boil it for while. I used to do this when I was about to make french fries. The boiling process has a purpose to make the potato a little [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>The Tenderness of Young Goat&#8217;s Meat</title>
		<link>http://warungfiksi.net/the-tenderness-of-young-goats-meat/</link>
		<comments>http://warungfiksi.net/the-tenderness-of-young-goats-meat/#comments</comments>
		<pubDate>Wed, 28 Sep 2011 08:02:28 +0000</pubDate>
		<dc:creator>Ihsan Maulana</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[east java]]></category>

		<guid isPermaLink="false">http://glocalmagz.wordpress.com/?p=216</guid>
		<description><![CDATA[At Sepanjang street, Sidoarjo, you may possibly bump into this view: a pushcart display of a goat meat. The goat is about still intact, fresh, and small (that means it is still young). Sweet-scented smoke that signifies a grill emerges. You&#8217;re quite monk if you don&#8217;t drool in seconds. Warung Sate Barongan Pak Uniq (Mr. Uniq&#8217;s Barongan Brochettes Stall), that&#8217;s the name of this stand, open from noon until night. For you who don&#8217;t know yet, &#8220;sate&#8221; or &#8220;satai&#8221; is small pieces of meat roasted on skewer. This is a common food in Indonesia. Meanwhile, I cannot figure out what &#8220;barongan&#8221; is. May be it likes barongan in the context of Reog Ponorogo&#8217;s art: someone who used to eat everything. Coincidently, in this food stall, you can eat (almost) everything too. Its service is semi buffet. The customer may take cooked rice and chips in the corner of the stall room, as much as he wants! So, the customer with a big appetite would be spoiled here. Then how is reputation of this stall? Since I visited it only once, I don&#8217;t know precisely. But occasionally the artists and high functionaries of East Java took a lunch or dine here, [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>When Cireng Becomes High Class Snack</title>
		<link>http://warungfiksi.net/when-cireng-becomes-high-class-snack/</link>
		<comments>http://warungfiksi.net/when-cireng-becomes-high-class-snack/#comments</comments>
		<pubDate>Tue, 14 Jun 2011 02:18:00 +0000</pubDate>
		<dc:creator>Rie Yanti</dc:creator>
				<category><![CDATA[culinary]]></category>
		<category><![CDATA[west java]]></category>

		<guid isPermaLink="false">http://warungfiksi.net/?p=1948</guid>
		<description><![CDATA[I always try to consume healthy food. But, sometimes I cannot refuse gorengan or fried snacks. It can be fried tofu, tempeh, with wheat flour and seasoning; bala-bala (slices of carrot and cabbage); banana with wheat flour and sugar; or cireng, acronym of aci digoreng or fried aci (tapioca flour). Just bite it, and you will feel like biting a rubber. Yes, cireng is elastic and hard to chew. Cireng is from West Java. Once, it was a humble snack, just like other gorengan. The composition was tapioca flour, wheat flour, water, salt, onion, and oil to fry. It was sold with another kind of gorengan in small shop in the village or peddled from quarter to quarter. Then, there comes some innovations. For instance, cireng with oncom (such a fermented soybean) or crushed nuts. Yet, they sell it in gorengan cart. Occasionally, they stay in crowded places, like station, market, in front of school, square, etc. And nowadays, cireng has some attractive look. Star, a half round, flower, triangle, square. And it is all bigger! Many tastes also from its fill-in: corned beef, sausage, cheese, not only oncom or crushed nuts. That is why we call it cireng isi [...]]]></description>
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		<slash:comments>4</slash:comments>
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