Nasi Pecel and Batik Party is the one activity of Indonesia student that studying in Rajamangala University of Technology Tanyaburi (RMUTT), implemented in October 13, 2009 that followed by 15 of Indonesia student and 2 teacher from Faculty of Fine and Applied Arts, RMUTT are Mrs.Maliya Gongsook and Mr. Panapong. This activity are showing Indonesia and Thailand culture, include the traditional food from each country and traditional clothes for Indonesia.
Batik is Javanese traditional clothes, especially from Yogyakarta and Surakarta central java, has special meanings rooted to the Javanese conceptualization of the universe. Traditional colors include indigo, dark brown, and white. Batik is regarded as a cultural icon with its own uniqueness. It contains symbols and a deep philosophy of the human life cycle — and it was submitted by Indonesia as a non-material element of cultural heritage. UNESCO designated Indonesian batik as a Masterpiece of Oral and Intangible Heritage of Humanity on October 2, 2009. This cause made to celebrate BATIK INDONESIA as WORLD HERRITAGE. October 2nd is BATIK DAY!
Indonesia has many traditional foods like traditional clothes, the traditional food different depend on the island and ethnic group, Nasi pecel is Javanese rice dish served with cooked vegetables and peanut sauce. The vegetables are usually water spinach, long beans, cassava leaves, papaya leaves this tastes best when eaten with fried tempe and traditional cracker called rempeyek. It is very popular in East and Central Java.
A. The ingredients to make nasi pecel are: (for 17 portions)
1. Rice (5 Kg)
2. peanut (2 Kg)
3. White sugar
4. Onion (0.5 Kg)
5. Garlic (0.5 Kg)
6. Lime leaves
7. Sour Tamarind
8. Hen's eggs (0.5 Kg)
9. Rice flour (2 Kg)
10. Coconut Sugar (0.5 Kg)
11. Wheat flour (0.5 Kg)
12. Tapioca floor (0.5 Kg)
13. Corn / tasteless (20 pieces)
14. Red Chili (1 Kg), (small spicy red and green chili)
15. Coconut Milk (1000 Ml)
16. Eggplant
17. Turmeric (natural plant, it is not powder)
18. Coriander
19. Big Red Chili, not spicy (8 pieces)
20. Cabbage (2 big pieces)
21. Long Bean
22. Cucumber
23. Palm oil ( 1000 Ml)
B. Procedure to make peanut sauce
1. Fry the peanut with palm oil about 3 minutes.
2. Fry chili and garlic.
3. Crushing peanuts to a fine powery paste
4. Remove peanut mixture to a separate container
5. Crush remaining ingredients (chili , garlic, salt, coconut sugar, tamarind and lime leaves) on tray
6. Add peanuts and mix well.
7. Pour with boiling water in the bowl
C. Procedure to Make Fried Tempe, Fried Corn and Rempeyek.
• Make Fried Tempe
Cutting the Tempe Become small and thin size.
Crushing the garlic, turmeric and salt
Mix the tempe, this ingredient and rice floor and a little water
Cover with egg and fry until brown color
• Fried Corn
Crushing the corn (no taste )
Crushing the garlic, onion, lime leaves, big red chili, salt and white sugar
Mix the materials and wheat flour
Fry until brown-orange color.
• Rempeyek
Crushing garlic, lime leaves, turmeric and salt
Mix them with rice flour and coconut milk
Mix with dry small fish
Give little of water
Fry until brown color
D. Procedure to make “sayur terong or eggplant soup”
1. Crushing garlic, chili, onion, turmeric and lime leave
2. Frying the ingredients
3. Put the eggplant to the frying pan with the ingredients above about 10 minutes
4. Add the coconut milk
5. Boiling.
E. Procedure to cooking vegetables
1. Cut the vegetables to become small size
2. Wash the cutting of vegetable
