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#1 |
Member
Join Date: Apr 2019
Posts: 138
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I would like to share an interesting article that might interests others as well:
http://www.bbc.com/travel/story/2020...ish-the-plague Dear Moderators, Please delete if it is deemed inappropriate. Cheers, |
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#2 |
Member
Join Date: May 2006
Posts: 6,855
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I never ever realised that what I've been getting served up to me for lunch every couple of weeks was so important. Funny thing is I've just asked 3 quite senior Javanese people I know, including one still in Solo, and they didn't know either.
But then, I guess the article sort of centres around Jogja rather than Solo and Malang. The "chayote" threw me. Never heard of it. Then I googled it, in Australia we call it "choko", in Jawa it is "jipang". Pretty versatile vege. In 1950's Australia it was cooked with sugar, served with custard, and people pretended they were eating stewed pears --- which they could not afford to buy. |
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#3 |
Member
Join Date: Jan 2018
Location: Sydney, Australia
Posts: 280
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How interesting. I enjoyed that alot, thanks for sharing.
I've always known lodeh to contain kemiri (candlenut). Gives it that nice slight but pleasing bitter nuttiness. Okay quick - someone ask a keris-related question to save the lodeh thread! |
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#4 |
Keris forum moderator
Join Date: Aug 2006
Location: Nova Scotia
Posts: 7,100
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Well, i hate to be a stick in the mud, but i do find this article just a bit too far off the keris path to think it should stay. I will wait for Rick to chime in as well, but since we don't even entertain threads on tosan aji other than keris here it seems a bit out of bound to switch the discussion to culinary treats for plague lockdown.
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#5 |
Vikingsword Staff
Join Date: Nov 2004
Posts: 6,287
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I don't wish to offend anyone at all; but yes this is not a cooking forum and it is pretty far off topic.
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