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Old 12th May 2020, 05:51 AM   #1
Join Date: Apr 2019
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Default Article (not Keris related)

I would like to share an interesting article that might interests others as well:

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Please delete if it is deemed inappropriate.

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Old 12th May 2020, 09:10 AM   #2
A. G. Maisey
Join Date: May 2006
Posts: 5,755

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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Old 12th May 2020, 11:19 PM   #3
Join Date: Jan 2018
Posts: 135

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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Old 13th May 2020, 01:31 AM   #4
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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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Old 13th May 2020, 02:12 AM   #5
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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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