Friday, January 31, 2014

Posted by adriani zulivan Posted on 10:42:00 PM | No comments

Mas Djoyo



Jalan Glagahsari Yogyakarta. Asli ayam kampung!

Mlekom,
AZ
Posted by adriani zulivan Posted on 11:12:00 AM | No comments

Doodling SiTukangJahit




Belum genap setahun Sinta Carolina (kupanggil Bulbul) kembali menggambar. Meski awalnya tak pede, kini sketsanya hadir di mana-mana dalam bentuk beragam merchandise, seperti pin, blocknote, kaos, dan sarung bantal. Ternyata, sketsa bergenre doodle menjadi favorit para penikmat karyanya. Termasuk saya.

Aktivis food blogger yang menulis cerita tentang makanan ini, mengawali kembalinya di dunia gambar-menggambar lewat sketsa makanan. Lalu bunga/tumbuhan, binatang, alat-alat keseharian seperti kamera, dan sebagainya. Bahkan, kita bisa memesan gambar/tema yang diinginkan.

Tema jahit ini adalah blocknote kedua yang kuminta. Sebelumnya adalah tema disabilitas yang aku pesan untuk agenda Disability Day. Adikku yang hobi menyelam, memesan tema spearfishing dan vintage fashion untuk pacarnya yang membuka butik busana perempuan. Seorang teman pesepeda, memesan tema sepeda--tentu saja.

Nah, aku ingin menularkan keseruan memiliki barang-barang sesuai hobi ini. Kalau selama ini kita mengenal istilah "fashion statement", mungkin merchandise ini bisa menjadi semacam ideology/hobby statement. Inilah aku si tukang jahit. Kamu siapa? :)

Bersama sejumlah teman, kami bergabung dalam proyek #365karya. Dalam proyek ini, Bulbul menggambar berbagai sketsa. Sila cek di sini. Saat ini Bulbul dalam masa kontemplasi, sedang mencari nama yang tepat untuk karya yang makin banyak peminatnya ini. Mari tunggu gebrakan selanjutnya sambil cek produknya dan pesan di:
Doodling doodle? Let's do it, dude!

Mlekom,
AZ
Foto: Sinta Carolina
Artikel ini diterbitkan di SiTukangJahit

Wednesday, January 29, 2014

Posted by adriani zulivan Posted on 5:47:00 PM | No comments

Sangat Biaaaaaasa


Foodcourt Lantai I, Swalayan Progo Yogyakarta. Ini makanan andalan tiap belanja di Progo. AKu makan mi ayam ini sejak harganya Rp 6.000,- per mangkok, sampai hari ini Rp 8.000.

Rasanya? Sangat biaaaaaasa, saja! Tapi ini satu-satunya makanan di lantai satu--dekat dengan swalayan--yang kusuka. Makanan lain di lantai ini makanan ringan. Siomay ada, tapi nggak enak. Gado-gado kurang suka. Baso gak menarik. Di lantai teratas ada sih makanan berat dengan banyak pilihan, tapi ya males kalo cuma mau belanja.

Mlekom,
AZ

20140520

Monday, January 27, 2014

Posted by adriani zulivan Posted on 7:13:00 PM | No comments

Sate Padang




Bahan-bahan sudah dibeli sejak pekan lalu, namun kalah dengan Lotek Yogya. Aku sih puas dengan hasilnya. Percobaan pertama yang oke banget, nggak pakai gagal :)

Bahan sate:
  • 1/4 kg daging sapi bagian sandung lamur/sengkel, buang gajihnya
  • 1/4 kg jeroan sapi (campur usus, babat dan paru)
  • 500 ml air
  • 4 lembar daun salam
  • 1 sdm garam
Bumbu halus:
  • 5 cm kunyit
  • 5 cabe merah
  • 3 cabe rawit
  • 5 bawang merah
  • 3 bawang putih
  • 2 cm lengkuas
  • 2 cm jahe
  • jintan, adas dan ketumbar sangrai, masing-masing 1/2 sdt
  • Aku tidak menggunakan merica, namun jika suka bisa menambahkan 1/2 sdt merica bubuk
Bumbu geprek:
  • 1 batang sere
  • 4 lembar daun jeruk
  • 2 potong asam kandis
  • 1 lembar daun kunyit
  • 5 kapulaga
  • 3 cengkeh
  • 2 bunga lawang
  • 1 potong kayu manis
  • 1 sdt pala bubuk (bisa diparut)
Bahan pengental:
  • 50 gr tepung beras
  • 50 gr tepung kanji
  • 50 ml air
Cara memasak daging:
  • Cuci bersih daging dan jeroan, potong sesuai selera. Lumuri jeruk nipis dan garam. Pijat-pijat untuk keluarkan lemak gajih.
  • Cuci kembali daging. Tiriskan.
  • Rebus air, setelah mendidih, masukkan daging. Lima menit saja, saring, buang airnya.
  • Ganti air baru, masukkan 2 sdm garam dan daun salam. Setelah mendidih, masukkan daging. Sebaiknya proses ini menggunakan panci tekanan tinggi (presto) untuk mempercepat proses pelunakan daging, terutama jeroan.
  • Setelah matang, tiriskan. Jangan buang air sisa rebusan.
Cara memasak kuah:
  • Tumis semua bumbu halus hingga harum. Tambahkan bumbu geprek + bumbu utuh + garam.
  • Tambahkan air sisa rebusan kedua, aduk sampai mendidih.
  • Masukkan daging ke dalam kuah tumisan, hingga bumbu menyerap ke daging.
  • Angkat daging dari kuah. Tusuk ke tusukan sate.
  • Ambil 2 gelas kuah, pisahkan untuk bumbu bakaran.
  • Di wadah terpisah, campur seluruh bahan pengental, lalu campur ke dalam kuah. Aduk hingga mengental.
  • Bakar sate, oles dengan kuah yang telah dipisah tadi
  • Sajikan dengan ketupat dan bawang goreng.
Mlekom,
AZ

Saturday, January 25, 2014

Posted by adriani zulivan Posted on 9:39:00 PM | No comments

Kwetiau Goreng


Sengaja bangun pagi, biar gak keduluanan Mama siapkan sarapan. Soalnya, Mama masih gak enak badan. 

Di boks penyimpanan bahan makanan Mama ada beberapa jenis mie kering. Aku sangat suka mihun/bihun, tapi belum berani masak, takut gak enak. Maka pilihan jatuh pada kwetiau. Bingung juga bagaimana ccara melembutkan mie-nya, apakah direbus, atau disiram air panas. Ealah, ternyata cara mengolahnya ada di belakang bungkus.

Jadi, kwetiau yang kugunakan ini jenis yang kering, dijual dalam kemasan plastik seperti ini. Keluarga kami sangat suka kwetiau. Dulu selalu bawa kwetiau basah dari Jakarta, sebab di Yogya gak ada jual. Lama-lama terbiasa juga dengan kwetiau kering.

Nah, ini resep yang kucari via Google, lalu dimodif:
  • 1 genggam ayam suwir/potong dadu
  • 1 telur
  • 1 wortel, parut kasar
  • 1/2 genggam tauge
  • 2 lembar kol, iris tipis
  • 3 lembar sawi hijau, iris kasar
  • 1 batang daun bawang
  • 4 bawang merah
  • 2 bawang putih
  • 2 cabe rawit
  • 2 sdm kecap manis
  • 1 sdm ebi
  • 1 sdm kecap asin
  • garam + lada
Cara masaknya:
  • Haluskan bawang dan cabe.
  • Rebus air sampai mendidih. Masukkan kwetiau, angkat setelah lunak. Rendam dengan air dingin yang ditetesi 1 sdm minyak goreng, agar tidak lengket. Tiriskan.
  • Panaskan wajan, masukkan sedikit minyak goreng. Masukkan telur, orak-arik hingga matang. Angkat, sisihkan.
  • Masukkan 2 sdm minyak ke wajan. Tumis bumbu halus + daun bawang + ebi ayam + kecap + garam + lada.
  • Masukkan sayuran, aduk sampai matang.
  • Masukkan kwetiau, aduk rata hingga kering.
  • Sajikan.
Lumayan lah untuk percobaan pertama.

Mlekom,
AZ

Friday, January 24, 2014

Posted by adriani zulivan Posted on 2:55:00 PM | No comments

Tauco Udang

Mama masih sakit. Dengan niat menggantikan peran menyiapkan makanan hari ini, aku buka-buka kulkas. Ada ikan nila & ikan laut-entah-apa-namanya, ayam dan daging. Lalu buka-buka Google, cari resep. Akhirnya gak milih Mbah Gugel, malah bikin tauco, resep yang sangat sering dimasak Mama.

Bahan:
  • 1/2 kg udang. Pisah kepala, lumuri dg jeruk nipis dan garam, diamkan setengah jam. Goreng matang (bisa setengah matang, agar nanti tidak over cooked saat ditumis). Tiriskan.
  • 3 bawang putih & 5 bawang merah, iris tipis
  • 2 cm lengkuas + 1 cm jahe + 1 batang sere, memarkan
  • 5 cabe merah + 5 cabe ijo keriting + 3 cabe rawit merah + 3 cabe rawit ijo, iris serong
  • 3 tomat ijo, iris
  • 2 lembar daun salam
  • 2 sdm tauco
  • 1 sdt garam
  • 2 sdt saos tiram + 1 sdt kecap manis + 1/4 sdt merica, tambahan jika suka
  • 2 gelas air
Cara:
Tumis bawang sampai layu. Masukkan air + lengkuas + jahe + sere. Aduk, masukkan cabe + garam + saos tiram + kecap + merica + tomat. Masukkan udang (tambah air jika terlalu kering) sampai mendidih. Angkat.

Mama juga sering mengganti udang dengan ikan dan kerang. Makin enak jika ditambah 50 ml santan.

Mlekom,
AZ

Thursday, January 23, 2014

Posted by adriani zulivan Posted on 8:41:00 PM | No comments

Kentjana


 Cap: Kentjana

Ditemukan di sebuah warung soto di Desa Tembi, Imogiri, Bantul, Yogyakarta.

Mlekom,
AZ


20140514
Posted by adriani zulivan Posted on 9:07:00 AM | No comments

2nd International Law Congress of Youth



2nd International Law Congress of Youth Maltepe University
 Istanbul-Turkey
10-11 April 2014

“YOUNG PERSPECTIVE TO THE CONCEPT OF
COMMON HERITAGE OF MANKIND IN INTERNATIONAL LAW”


Call for Papers
We take great pleasure in inviting you to participate in the 2nd International Law Congress of Youth which will take place on April 10-11th in Istanbul, Turkey. The topic has been selected as “Young Perspective to the Concept of Common Heritage of Mankind in International Law”.

The concept of ‘Common Heritage of Mankind` is one of the important issues of international law in today’s world. As a part of Natural Law, there is no need to conclude treaties on the concept of “Common Heritage of Mankind”. The scope of “Common Heritage of Mankind” as a legal subject needs clarification. Starting from the late 1960’s, the need to an applicable model to the meaning of the common heritage has been increased. As a result, “Common Heritage of Mankind” was indicated as an issue of international law which led through the concept to be accepted necessity for all humanity. With the rapid growth of world population and decreasing resources, the importance of the “Common Heritage of Mankind” has been increased even more in the 21st century. No doubt, the appearance of this issue will be more affective in the upcoming years. Therefore; it is necessary to discuss the scope and the contentious points of the new concept of “Common Heritage of Mankind”.

Why you should participate in this conference?
The 2nd International Law Congress of Youth on “Young Perspective to the Concept of Common Heritage of Mankind in International Law” aims to provide a multinational platform and to combine academic activities with an opportunity to meet the historical and gorgeous city of Istanbul. It would be possible for attendees to visit Istanbul’s modern and historical areas during the city tour which will be offered by organizers of the conference. 

Important Dates
Paper submission: February 28, 2014 (17:00PM, GMT+2).
*This early submission deadline is needed so that enough time is available for organizing visas and making travel bookings at lower fares.
Announcement of accepted papers: March 7, 2014 (17:00PM, GMT+2).

Participation Details
Please be informed that there is NO participation fee. Participants, who will present their papers, will be hosted at Marma Congress Centre in Istanbul, Turkey. Travel expenses are not covered by the conference.

*For further information on Marma Congress Centre, please do not hesitate to visit: (http://www.marmakongremerkezi.com/en/marma-convention-centre).
*For additional information on registration and updates, please visit www.http://ilcy.maltepe.edu.tr/

We look forward to meeting you in Istanbul.


Posted by adriani zulivan Posted on 9:03:00 AM | No comments

1st International Conference on Cultural and Digital tourism



The 1st International Conference on Cultural and Digital tourism , with the theme “Cultural tourism in a digital era” will provide a timely and interactive international platform for academics and industry practitioners from cultural, heritage, communication and innovational tourism backgrounds and interests to meet, discuss and debate cultural,heritage and other tourism issues that will affect the future direction of hospitality and tourism research and practice in a digital and innovational era.  The Conference is supported by the International Association of Cultural and Digital Tourism.

The Conference focuses on cultural tourism as it develops into the second decade of the new millennium. It intends to offer not only academic research presentations, but also to promote mutual dialog, interaction and understanding of various stakeholders of hospitality and tourism research outputs, including academic researchers and scholars, industry professionals, and government/quasi-government officials and other key industry practitioners who will share and highlight tourism industry trends and research gaps from a pragmatic and applied perspective. In a  globalized , digital era, nations seek to retain a sense of identity through their very unique cultures and history.

The 1st International Conference on Cultural and Digital tourism aims to be a stimulating, challenging and informative platform, offering information and exchange of ideas about trends in all aspects of Cultural Tourism particularly in an era of major global changes. As such, in addition to academic research presentations, the Conference will feature key industry practitioners who will share and highlight industry trends and research gaps from a pragmatic and applied perspective.

Participants will have the opportunity to exchange their knowledge and experiences, and to present their latest achievements in the field of cultural and digital tourism and hospitality management.

Conference Themes/topics

  1. Presentations and discussions will include, but are not limited to, the following themes/topics within the domain of cultural and digital tourism and hospitality:
  2. Cultural and Digital Tourism Statistics, Economics and Forecasting
  3. Cultural tourism Policy, planning, and governance
  4. Cultural and Digital Tourism Marketing, branding and management
  5. Tourism Consumer behavior, decision making, experience and satisfaction
  6. Sport tourism, festivals and events, lodging and MICE marketing and management
  7. Competitiveness, sustainability and corporate social responsibility
  8. Service excellence and service quality
  9. Social media, emerging technologies and e-tourism
  10. Human resources management and strategic leadership development
  11. Innovation, creativity and change management website
  12. Cultural and Digital Tourism Education and training
  13. Financial and performance management regarding cultural tourism topics
  14. Emerging research methods and methodologies
  15. Other topics of contemporary significance in hospitality and tourism with a global focus
  16. Wine tourism and gastronomy

Who should attend?

  1. Academics in tourism and hospitality fields
  2. Tourism/hospitality researchers and industry consultants
  3. Interregional organizations with interest in tourism and hospitality research
  4. Tourism policy makers and national tourism organizations
  5. Graduate students in tourism and hospitality
  6. Administrators of tourism and hospitality management educational programs
  7. Tourism and hospitality industry executives and representatives of multinational firms
  8. Financial institutions and tourism industry investors
Find out more, here.
Posted by adriani zulivan Posted on 8:51:00 AM | No comments

Heritage and Landscape as Human Values


18th ICOMOS General Assembly and Scientific Symposium
"Heritage and Landscape as Human Values"
10 - 14 November 2014, Florence, Italy

Main theme
Heritage and Landscape as Human Values 

Sub-themes

  1. Sharing and experiencing the identity of communities through tourism and interpretation
  2. Landscape as cultural habitat 
  3. Sustainability through traditional knowledge 
  4. Community driven conservation and local empowerment 
  5. Emerging tools for conservation practice

Deadline for abstracts
31 January 2014 

Accomodation in Florence
VivaFirenze.it is a hotel booking site which subscribes to the  "Life Beyond Tourism" ethos. VivaFirenze.it will donate 50% of its commissions for hotel bookings made in the context of the 18th ICOMOS General Assembly  to ICOMOS Italy's budget for the General Assembly. 

Find out more here.


Wednesday, January 22, 2014

Posted by adriani zulivan Posted on 8:14:00 PM | No comments

Usaha Basah


Yak, usaha basah! Jalan Janturan, Yogyakarta.

Mlekom,
AZ

20140525
Posted by adriani zulivan Posted on 8:47:00 AM | No comments

Island Cities and Urban Archipelagos



Call for Papers: 'Island Cities and Urban Archipelagos'
21-25 October 2014, Copenhagen, Denmark

An international, interdisciplinary conference exploring the culture, economy, and government of cities located on islands worldwide.

Keynote Speakers

  • Saskia Sassen (Columbia University)
  • Jon Pierre (University of Gothenburg)
  • Godfrey Baldacchino (University of Malta)
  • Christian Wichmann Matthiessen (University of Copenhagen)
  • Brenda S.A. Yeoh (National University of Singapore).

Islands are often associated with peripherality, yet they are also important sites of urban development. Many major regional and global cities have developed wholly or partially on small islands or archipelagos. Physical separation from the mainland and spatial limitations along with a maritime tradition can encourage the transport of products and ideas, improved defence infrastructure, construction of social capital, consolidation of political power, formation of vibrant cultures, and concentration of population. Some such island-based cities were located on inland river islands and have since expanded far beyond their original borders (for example, St Petersburg and Stockholm) while others are still strongly associated with their island cores (for example, Singapore and Venice).

Major population centres located on larger, primarily rural islands and archipelagos (for example, Reykjavik and Taipei) represent another type of island city. Each of these cities is affected not just by the dynamics at work in urban areas in general but also by the special functions it gains from acting as a metropolis that provides goods and services to rural island hinterlands.

'Island Cities and Urban Archipelagos' is an international, interdisciplinary conference exploring how island status influences urban development, common attributes of island cities worldwide, and the opportunities that islandness presents for developing urban cultures and economies. It will also consider how and why different island cities have developed in different ways.

The conference will feature presentations on a variety of subjects relating to urban island culture, government, and economy. A variety of fields and disciplines will be covered, including anthropology, archaeology, architecture, arts & design, business, film, folklore, history, literature, planning, political science, public administration, sociology, and tourism. Presentations may concern cases from individual cities or take a comparative approach to understanding what it means to be an urban island.

Deadline for Call for Papers: 30 April 2014
Enquiries: icua@islanddynamics.org

Sponsored by: Island Dynamics

Source: Here.



International Association for the Study of Traditional Environments
IASTE 2014 Conference
14th to 17th December 2014
Kuala Lumpur, Malaysia


Dear Colleague:

I am writing to bring to your attention the fourteenth conference of the International Association for the Study of Traditional Environments (IASTE), which will be held in Kuala Lumpur, Malaysia from December 14-17, 2014. The theme of the conference is "Whose Tradition?"

IASTE is an academic, non-profit association based at the University of California at Berkeley concerned with the cross-cultural study of traditional dwellings and settlements. Since 1988, its activities have included the publication of a semi-annual journal, Traditional Dwellings and Settlements Review, and an ongoing Working Paper Series. IASTE's conferences, held every two years, have been held at locations as varied as Beirut and Portland, and have considered themes related to sustainability, development debates, and issues of culture and identity. Each conference has included over 100 speakers from nearly 40 countries and a wide range of academic disciplines, and has been attended by nearly 400 participants.

"Whose Tradition?" is the theme of the fourteenth conference of the International Association for the Study of Traditional Environments (IASTE) to be held in Kuala Lumpur, Malaysia from December 14-17, 2014. In examining themes of authorship and subjectivity, this conference will seek to uncover in what manner, for what reason, by whom, to what effect, and during what intervals traditions have been deployed with regard to the built environment. Our current period of globalization has led to the flexible reinterpretation of traditions via the mass media for reasons of power and profit. A proliferation of environments adopt traditional forms of one place and period in a completely different contextual setting, while new design traditions may privilege image over experience. At the same time, the advent of new mobile technologies with the power to compress and distort traditional configurations of space and time has allowed for the flourishing of new, empowering practices. Such practices have led to new traditions of urban resistance and uprisings that travel fluidly between such diverse locales as Sao Paolo and Istanbul, Madrid and Cairo, and give voice to certain populations previously excluded. Questions of power, the other, and changing configurations of time and space will open up discussions of the ways in which traditional practices shape the histories and futures of built environments. Papers will explore the following themes: Who: Power and the Construction of Traditions; What: Place and the Anchoring of Traditions; Where: Mobility and the Reimagination of Traditions.

Scholars from relevant disciplines are invited to submit a 500-word abstract and short biography by February 17, 2014. Submission details are available online at: http://iaste.berkeley.edu/ 

Inquiries should be directed to IASTE 2014 Conference, Center for Environmental Design Research, 390 Wurster Hall #1839, University of California, Berkeley, CA 94720-1839, USA. Phone: 510.642.6801, fax: 510.643.5571, e-mail: iaste@berkeley.edu.

Please find the 2014 Call for Abstracts here:
http://iaste.berkeley.edu/conferences/105.html
I hope you will distribute to interested colleagues and students. Kindly note that the deadline for submission of abstracts for consideration is February 17, 2014. Please visit our website for detailed instructions on abstract submissions:
http://iaste.berkeley.edu/iaste/wp-content/uploads/2012/09/2013/09/IASTE-2014-Abstract-Submission-Process.pdf

Source: Mailinglist

Tuesday, January 21, 2014

Posted by adriani zulivan Posted on 8:15:00 PM | No comments

Djeladjah Petjinan Magelang



Pecinan adalah sebuah kawasan untuk bermukim masyarakat Tionghoa. Beratus tahun yang lalu mereka tinggal di Magelang. Mereka berasimilasi sehingga sosial budaya, adat, tradisi, kuliner dll seolah menjadi bagian dari sejarah kota ini.

Pun dalam perkembangan tata kota. Masyarakat Tionghoa menjadi sebuah bagian tak terpisahkan dari sebuah sejarah. Makanannya seolah mengakrabi lidah semua orang, kesenian Barong Sai & Liong Samsi selalu di nanti orang. Di Pecinan pula terlahir orang-orang tersohor di masanya, yang turut berkontribusi memberi warna pada kota dan negeri ini.

Jika anda tertarik untuk lebih mengenal sejarah masyarakat Tionghoa dan kawasan Pecinan di kota ini, ayo ikuti DJELADJAH PETJINAN MAGELANG.
  • Hari, tanggal: Minggu, 2 Februari 2014
  • Jam: 07.00 – 14.00 wib
  • Tempat Kumpul: Kelenteng Liong Hok Bio Jl. Alun-alun Selatan No. 2 Kota Magelang
  • Kontribusi: Rp 10.000,- (fasilitas : makalah, air mineral, snack).
  • Pendaftaran
  • Cara Pendaftaran: PETJINAN (spasi) Nama Anda, kirim ke 0878 32 6262 69
NB
  1. Peserta wajib memakai dress code/pakaian atas warna merah sebagai identitas event (kaos/baju dominan merah).
  2. Membawa payung/jas hujan untuk mengantisipasi jika hujan turun (biasanya pada saat Imlek turun hujan).
  3. Rangkaian kegiatan dilaksanakan dengan jalan kaki/heritage walks dengan menempuh jarak kurang lebih 3 km.
  4. Jam kumpul peserta: 07.00–07.45 pembayaran uang kontribusi sekaligus daftar ulang | 07.45–08.00 penyampaian petunjuk teknis kegiatan | 08.00–selesai mulai jelajah
  5. Peserta wajib sarapan pagi dulu sebelum mengikuti kegiatan.
  6. Untuk peserta yang memakai sepeda motor atau mobil harap di parkir di luar Kelenteng karena selama kegiatan halaman parkir kelenteng harus steril dari kendaraan bermotor. Kendaraan bermotor bisa di parkir di area parkir di depan Trio Plaza atau Eks Magelang Theater/utara Matahari Dept. Store.
  7. Hal-hal yang belum tertulis pada catatan ini akan di sampaikan pada saat pelaksanaan kegiatan. Termasuk kegiatan yang akan di rencanakan menyesuaikan dengan situasi dan kondisi selama kegiatan berlangsung di lapangan.
Rute & lokasi kunjungan
  • Kelenteng Liong Hok Bio di Jl. Aloon-aloon Selatan
  • Pasar Tukangan Kulon di Jl. Pajajaran
  • Rumah dr. Oei Hong Kian, dokter gigi Bung Karno di Jl. Tidar.
  • Eks sekolah HCS/Holland Chinnesse School de Bijbel di Jl. Tidar (sekarang SMK Wiyasa)
  • Usaha pembuatan kue keranjang di Bayeman
  • Rumah Banyak di Jl. Daha di Tengkon
Ayo kenali kotamu, pelajari sejarahnya dan cintai negerimu! SAVE HERITAGE & HISTORY IN MAGELANG!

Sumber: Indonesian Heritage Trail

Monday, January 20, 2014

Posted by adriani zulivan Posted on 8:07:00 PM | No comments

Lumpia Bayam-Pepaya


Kemarin beli kulit lumpia, belum tau mau dibuat apa. Rencananya, siang tadi sepupu dari Bogor mau datang. Kubuat lumpia aja. Malas ke pasar, cari bahan di tukang sayur, karena kesiangan gak banyak pilihan. 

Pilihan jatuh pada sayur yang sudah dicacah pedagangnya (begini kalau orang males, nyari yang sudah siap). Kubeli cuma Rp 1.000. Tadinya kupikir itu labu siam, ternyata pepaya muda. Gak apa-apa deh, sudah terlanjur diambil. Lalu ambil wortel. Kebetulan masih ada sisa bayam untuk lotek kemarin. Lalu, begini:

Bahan:
  • 2 bawang putih
  • 2 bawang merah
  • 1 cabe merah
  • 1 sdt udang kecepe
  • 1 genggam pepaya muda iris
  • 1 buah wortel
  • 1 genggam bayam
  • garam + merica + kecap asin + kecap manis
  • 1 sdm tepung terigu, larutkan dengan air

Cara:
  • Parut kasar wortel (baiknya dipotong panjang-panjang tipis). Potong-potong bayam
  • Haluskan bawang dan cabe. Tumis dengan kecepe. Tambahkan air dan garam + merica + kecap asin + kecap manis. Masukkan sayuran sampai layu. Matikan api.
  • Siapkan kulit lumpia, letakkan 1 sdm sayuran tumis di atasnya, gulung seperti gambar. Lumuri ujung kulit dengan larutan terigu untuk merekatkan.
  • Goreng.
  • Sajikan dengan cocolan saus cuko.
Meski keasinan (huuuu... lupa nambah garam berapa kali), ternyata bayam dan pepaya muda enak juga lho dijadikan lumpia.

Mlekom,
AZ

Sunday, January 19, 2014

Posted by adriani zulivan Posted on 7:21:00 PM | No comments

Lotek Yogya


Sebenarnya hari ini mau masak Sate Padang. Tapi tadi sebelum belanja, kakak nitip belikan lotek untuk makan siang. Aku belikan saja bahannya,gak tau benar atau salah, berdasar ingatan saat tengok pedagang lotek. Sampai di rumah baru googling, cari resepnya. Sate Padang minggir dulu ya!

Bahan rebus (satu per satu, jangan dicampur):
  • 1 ikat kangkung
  • 1 ikat bayam kampung (disebut juga bayam hutan atau bayam duri. Lihat penampakannya di sini)
  • 5 buah kacang panjang
Bahan mentah:
  • 5 lembar kol
  • 2 buah tomat merah
Bahan tambahan:
  • Bakwan
  • Tahu goreng/bacem
  • Tempe goreng/bacem
  • Ketupat
  • Kerupuk

Bumbu tumis:
  • 2 bawang putih
  • 3 cabe merah
  • 2 daun jeruk
  • 2 cm kencur
Bumbu tambahan:
  • 3 biji asam jawa, larutkan dengan air panas
  • 1 sdm gula merah, iris halus
  • 1 sdt terasi bakar
  • 200 gr kacang tanah, goreng

Cara memasak:
  • Potong semua bahan. Sisihkan.
  • Ulek semua bumbu tumis + bumbu tambahan. Aku nggak kuat ngulek, jadi pakai blender, dinyalakan on-off sebentar-sebentar, 2-3 kali sampai bumbu tercampur. Jangan sampai halus.
  • Cairkan bumbu dengan air asam. Aduk rata.
  • Campur bumbu dengan bahan, aduk rata. Tambahkan kerupuk.
Masaknya kelihatan simpel. Memang simpel, jika dikerjakan oleh ibuk-ibuk tukang lotek. Kalau kerjakan sendiri, yaampun deh proses rebus merebusnya yang harus satu per satu itu!

Makannya sangat cepat ludes. Enak sih! Lotek Yogya (ada beragam lotek, di Sumatera Barat pun ada) adalah makanan Yogya yang paling dapat diterima lidah Sumatra keluargaku.

Mlekom,
AZ

Saturday, January 18, 2014

Posted by adriani zulivan Posted on 2:04:00 PM | No comments

Bakwan Saos Cuko



Tiap Mama ke luar kota, di rumah selalu gak ada cemilan. Tiba-tiba teringat bakwan. Akhirnya googling resepnya, juga cuko pempek. Untungnya, semua bahan kumplit tersedia di rumah.

Bakwan
  • 250 gr tepung terigu
  • 3 sdt garam
  • 2 bawang putih, haluskan
  • 1 sdt merica
  • 1 telur
  • 1 genggam tauge
  • 5 lembar daun kol, rajang halus
  • 1 buah wortel, parut panjang
Campur semua sayur di dalam wadah. Di wadah terpisah, aduk tepung + semua bumbu, tambahkan air sampai mengental. Tuangkan ke dalam wadah sayuran. Aduk rata. Panaskan minyak. Goreng tipis-tipis.

Cuko
  • 2 ons gula merah
  • 500 ml air
  • 5 bawang putih, haluskan
  • 5 cabe merah, haluskan
  • 50 gr ebi, tidak dihaluskan
  • 2 biji asam jawa
  • 1 sdm cuka
  • garam
Didihkan air, masukkan gula merah. Saring untuk hilangkan ampas gula. Masukkan ebi dan semua bumbu. Aku lebih suka jika ebinya tidak disaring, enak kok dimakan utuh begitu.

Bakwannya krispi kriuk-kriuk. Bisa juga dibuat tebal, agar dapat menyerap cuko lebih baik. Tergantung selera. Semua enak dan enak banget :)

Mlekom,
AZ



Friday, January 17, 2014

Posted by adriani zulivan Posted on 11:15:00 AM | No comments

Jelajah Imlek: Grebeg Sudiro, Solo



Agenda Solo Imlek Festifal (SIF) berlangsung 23-29 Januari 2014. Pemilihan 26 Januari sebab di tanggal itu ada upacara spesial, yaitu Grebeg Sudiro. Jika biasanya gunungan berisi tanaman hasil bumi, Grebeg Sudiro membagikan kue keranjang. Kombinasi budaya Jawa-Cina yang sangat unik!

Kemeriahan Karnaval Budaya ini dilengkapi dengan:
  • Kirab oleh prajurit Kraton Solo, kelompok seni, paguyuban Tionghoa yang mengenakan kostum biksu dan dewi Tiongkok, juga anak-anak berkostum shio Cina (Cap Jie Shio), beladiri wushu, tarian liong barongsai, dan masih banyak lagi.
  • Arak-arakan dimulai di depan Klenteng Tien Kok Sie (sebelah Pasar Gedhe).

Berangkat dari Yogyakarta dengan kereta api pukul 09.40 (sebab jadwal pertama terlalu pagi, pukul 05.25) dan kembali dengan jadwal terakhir di pukul 20.05 (cek jadwal KAI di sini). Agenda seharian nanti akan sbb:


08.30 | Berkumpul di Stasiun Lempuyangan Yogyakarta

09.40 | Perjalanan Yogya - Solo

10.00 | Tiba di Stasiun Balapan*), naik angkot ke Benteng Vastenberg, lihat FSI. Ishoma mengikuti perjalanan.

13.00 | Jelajah Pecinan: Kampung Sudiroprajan

14.00 | Pasar Gedhe, ikut perayaan.
19.00 | Ke Stasiun, kembali ke Yogya


Catatan:
  • Tentang perayaan Grebeg Sudiro dapat dilihat di tulisan @halim_san dan Riwis Sadati ini.
  • Ajakan ini tidak memungkut biaya. Peserta menanggung sendiri kebutuhannya, seperti makan dan transport dalam/luar kota.
  • *) yang tiba dari kota lain, dapat bersua di sini.
  • Gambar: @AgendaSOLO

Demikian,
Tim Indonesian Heritage Trail Yogyakarta

Copas dari sini.

Thursday, January 16, 2014

Posted by adriani zulivan Posted on 2:57:00 PM | No comments

Making Sens of: Food - 3rd Global Conference


3rd Global Conference: Food
Monday 15th September - Wednesday 17th September 2014
Mansfield College, Oxford, United Kingdom



Call for Presentations
'You are what you eat' is a saying that usually signifies the influence of diet on health and well-being. When we turn this adage around - 'What you eat is what you are' - we see more clearly the broader implications of our ways with food. Our history and culture as well as our economic and social circumstances determine, and in turn are reflected in, the nature of our food consumption. The same applies to our personal beliefs and predispositions. Eating is an everyday necessity - and yet there is an immense variety in the manner in which we nourish ourselves. Furthermore, mostly due to circumstances beyond our control, not all of us humans have access to adequate nutrition. It follows that eating requires our attention, one way or another, throughout our lives, pleasantly for some, and desperately for others. Indeed, it has been observed that in rich societies people obsess about food because they have too much, and in poor societies they think about it all the time because they have too little.

The vicissitudes of consumption do not constitute the whole story about food. What ends up on the plate has usually arrived there after a long and complex journey - one which involves not only time and distance, but also a multitude of processes. The extent to which these are understood is by no means equal in all societies and cultures; some people live much closer to their food supply than others, and/or are more personally active in its production and preparation. Food is central to the economy of social systems at all levels; on global scale, food is deeply implicated in the overall economic and political circumstances of the contemporary world.

The inter-disciplinary project seeks to open up a multi-faceted enquiry into the ways in which food and its consumption are enmeshed in all aspects of human existence. In particular, the project seeks to foster discussion about the way in which meaning is constructed via food practices. Certainly to-day there is no shortage of commentaries on this subject, both in the public arena and within academia, and there is broad recognition of the place of food in the globalised economy - as well as of its role in discourses about international inequalities, climate change and public health issues. A focus on the perceived problems of the day, however, often results in specific 'fields' of study where the high level of activity, productive though it is, may create barriers to an understanding of different perspectives. This project will provide a framework for a broadly based dialogue concerning food and eating, and the ways in which food practices both construct and are constructed by larger issues such as identity, community, culture, taste, etc. It is our hope that this will put forth a variety of matters to be considered at a number of levels and from many different points of view.

Presentations, papers, performances, work-in-progress and workshops are invited on any issues related to the following themes:

1) Representations of food and eating:
  • The histories of food; repasts of the past
  • Reflections of food and eating in literature
  • Food and the performing arts
  • Portrayals of consumption in visual culture
  • Food and the modern media
  • Food as metaphor
2) Food and society:
  • Food at the interface with class and culture
  • The politics of food production and consumption
  • Food security: issues of quantity and quality
  • The industrialisation of food production and its counter-movements
  • 'Foodism': conspicuous consumption, or identity management?
3) Food and existential matters:
  • Eating and evolution
  • Food and group identity: food as manifestation of cultural origins and influences
  • Food as transmigration, diaspora and de-colonialism
  • Food and ritual
  • Eating as a need and as a want: what is appetite?
  • Food and philosophy
4) Eating and well-being:
  • Fearing food-fears and facts
  • Beliefs and controversies about food and wellness
  • Health, illness and food in medical discourses
  • The magic of food – ancient and modern; food as fetish
  • The role of 'expert' advice in eating practices
  • 'Diets' – disturbed eating patterns or rational action?
5) Working with food:
  • Food production and provision; pleasures and problems
  • The restaurant: guests' perspective
  • Cooking and serving for customers
  • Being a chef: the reality and the mystique
  • Behind the counter of the gourmet store
  • The daily bread; making and baking
The Steering Group particularly welcomes the submission of pre-formed panel proposals.

In order to support and encourage interdisciplinarity engagement, it is our intention to create the possibility of starting dialogues between the parallel events running during this conference. Delegates are welcome to attend up to two sessions in each of the concurrent conferences. We also propose to produce cross-over sessions between these groups --and we welcome proposals which deal with the relationship between Fashion and Food.

What to Send:
300 word abstracts should be submitted by Friday 4th April 2014. If an abstract is accepted for the conference, a full draft paper should be submitted by Friday 11th July 2014. Abstracts should be submitted simultaneously to both Organising Chairs; abstracts may be in Word or RTF formats with the following information and in this order:
  1. author(s), 
  2. affiliation as you would like it to appear in programme, 
  3. email address, 
  4. title of proposal, 
  5. body of proposal, 
  6. up to 10 keywords.
E-mails should be entitled: FOOD3 Abstract Submission.

Please use plain text (Times Roman 12) and abstain from using footnotes and any special formatting, characters or emphasis (such as bold, italics or underline). We acknowledge receipt and answer to all paper proposals submitted. If you do not receive a reply from us in a week you should assume we did not receive your proposal; it might be lost in cyberspace! We suggest, then, to look for an alternative electronic route or resend.

Organising Chairs
Nina Namaste: nnamaste@elon.edu
Rob Fisher: food3@inter-disciplinary.net

The conference is part of the Making Sense of: programme of research projects. It aims to bring together people from different areas and interests to share ideas and explore various discussions which are innovative and exciting. All proposals accepted for and presented at the conference must be in English and will be eligible for publication in an ISBN eBook.  Selected proposals may be developed for publication in a themed hard copy volume(s). All publications from the conference will require editors, to be chosen from interested delegates from the conference.

Inter-Disciplinary.Net believes it is a mark of personal courtesy and professional respect to your colleagues that all delegates should attend for the full duration of the meeting. If you are unable to make this commitment, please do not submit an abstract for presentation.

For further details of the conference, please visit:
http://www.inter-disciplinary.net/probing-the-boundaries/making-sense-of/food/call-for-presentations/

Please note: 
Inter-Disciplinary.Net is a not-for-profit network and we are not in a position to be able to assist with conference travel or subsistence.



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