{"id":8643,"date":"2017-07-19T08:20:18","date_gmt":"2017-07-19T01:20:18","guid":{"rendered":"http:\/\/library.uc.ac.id\/?p=8643"},"modified":"2017-07-20T16:16:32","modified_gmt":"2017-07-20T09:16:32","slug":"jejak-kuliner-peranakan-di-indonesia-adaptasi-karena-bahan-tak-ada","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/jejak-kuliner-peranakan-di-indonesia-adaptasi-karena-bahan-tak-ada\/","title":{"rendered":"Jejak Kuliner Peranakan di Indonesia Adaptasi karena Bahan Tak Ada"},"content":{"rendered":"<p><a ref=\"magnificPopup\" href=\"https:\/\/dieng.blob.core.windows.net\/library\/2017\/07\/Jejak-Kuliner-Peranakan-di-Indonesia.-Jawa-Pos.-16-Februari-2015.Hal_.33.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-8644\" src=\"https:\/\/dieng.blob.core.windows.net\/library\/2017\/07\/Jejak-Kuliner-Peranakan-di-Indonesia.-Jawa-Pos.-16-Februari-2015.Hal_.33.jpg\" alt=\"Jejak Kuliner Peranakan di Indonesia. Jawa Pos. 16 Februari 2015.Hal.33\" width=\"1149\" height=\"985\" \/><\/a><\/p>\n<p>Datangnya masyarakat Tionghoa ke Indonesia juga membawa beragam sajian kuliner. Saking bercampurnya, banyak yang tak menyadari bahwa masakan kaum peranakan telah begitu familier di lidah dan telinga warga Indonesia lainnya. Mulai pempek Palembang, ronde, nakpia, hingga capcai. <em>Chef <\/em>Ken bercerita, masakan peranakan itu hadir karena kerinduan warga Tinghoa akan sajian khas mereka di Indonesia. Namun, karena bahan yang tidak memadai, mereka menyesuaikan racikan makanan dengan bahan yang ada di perantauan, ujar laki-laki dengan nama lengkap Ken Kurniawan Sutanto tersebut. Karena bahan yang tidak memadai, mereka menyesuaikan racikan makanan dengan bahan yang ada di perantauan.<\/p>\n<p><strong>PEMPEK <\/strong><\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Makanan yang terbuat dari sagu dan ikan ini terkenal dengan embel-embel Palembang di belakangnya. Sajian tersebut merupakan salah satu masakan perankan yang telah lama berada di Indonesia. Sekitar abad ke-17. Chef Ken bercerita, dulu ada penjual yang berkeliling dengan dagangan bakso ikan (<em>hiwan). <\/em>Karena sering dipanggil pek-pek (om, panggilan pak penjual), sajian itu mengalami pergeseran nama menjadi pempek. Zaman dulu, orang bisa menggunakan ikan jenis apa pun. Tapi, untuk pempek lebih sering menggunakan ikan gabus dan tengiri, tutur laki-laki berkepala plontos tersebut.<\/p>\n<p><strong>Lumpia <\/strong><\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Sajian ini bernama asli lumpia. Karena mengalami banyak pergeseran di Indonesia, isinya pun beragam. Di Semarang, lumpia berisi rebung. Sedangkan di Bandung, ada lumpia yang berisi telur. Padahal, untuk varian asli dari Tiongkok, makanan itu berisi sayur dan daging babi.<\/p>\n<p><strong>Yong tahu alias tahu bakso<\/strong><\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Tak banyak yang tahu makanan ini. Namun, ketika bilang tahu bakso, siapa yang tidak kenal. Paling mudah ditemukan di Jawa Barat dan Medan. Sajian ini merupakan pergeseran resep dari Tiongkok yang biasanya berisi daging babi atau sapi.<\/p>\n<p><strong>Ronde <\/strong><\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Makanan ini terbuat dari tepung ketan yang dicampur sedikit air dan dibentuk menjadi bola, direbus, dan disajikan dengan kuah manis. Umumnya untuk sembahyang. Menurut Chef Ken, ronde dibagi dua, yakni yang bola-bolanya pakai isi dan yang polos. Isinya bisa kacang, gula, wijen putih, atau wijen hitam.<\/p>\n<p><strong>Sumber<\/strong>: Jawa Pos, Senin 16 Februari 2015<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Datangnya masyarakat Tionghoa ke Indonesia juga membawa beragam sajian kuliner. Saking bercampurnya, banyak yang tak menyadari bahwa masakan kaum peranakan telah begitu familier di lidah dan telinga warga Indonesia lainnya. Mulai pempek Palembang, ronde, nakpia, hingga capcai. Chef Ken bercerita, masakan peranakan itu hadir karena kerinduan warga Tinghoa akan sajian khas mereka di Indonesia. Namun,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":8644,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-id"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jejak Kuliner Peranakan di Indonesia Adaptasi karena Bahan Tak Ada - Library<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/library\/jejak-kuliner-peranakan-di-indonesia-adaptasi-karena-bahan-tak-ada\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jejak Kuliner Peranakan di Indonesia Adaptasi karena Bahan Tak Ada - Library\" \/>\n<meta property=\"og:description\" content=\"Datangnya masyarakat Tionghoa ke Indonesia juga membawa beragam sajian kuliner. Saking bercampurnya, banyak yang tak menyadari bahwa masakan kaum peranakan telah begitu familier di lidah dan telinga warga Indonesia lainnya. Mulai pempek Palembang, ronde, nakpia, hingga capcai. Chef Ken bercerita, masakan peranakan itu hadir karena kerinduan warga Tinghoa akan sajian khas mereka di Indonesia. 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