Traditional Javanese Foods For Wedding Ceremony

TRADITIONAL
JAVANESE
FOODS

FOR WEDDING
CEREMONY

In Dharmasraya,
West Sumatera

PREFACE



First of all, praises belong to Allah SWT that has given me

the blessing and chance to finish my booklet entitled "

Traditional Javanese Foods In Dharmasraya West Sumatera". In


addition, I would like to convey sincere gratitude to all people

who have supported, guided, and helped me from the beginning

until the finish doing this project, so that the booklet could be


completed properly.
This booklet is also expected to build the nation's character


to continue to preserve local culture, especially those that have

not been expose. Through this booklet utilization must be done


comprehensively not only introduced, but reader are hoped to

understand the value and aesthetics behind each traditional


food.

Moreover, I hoped that through this booklet, readers could

find out about traditional Javanese food, especially for weddings


ceremonial at Dharmasraya, precisely in the Sitiung area. In fact,

this food comes from the island of Java, however, it developed in
Dharmasraya due to the transmigration process in 1995 and is
also not as complete as that on the island of Java. Some of these
foods were chosen because it is considered it is quite simple to
make as well as worthy to be served and has been applied for
generations.

Furthermore, I would like to best thanks for my supervisor
who helped me completing this booklet. Finally, special thanks to
the English Department of Politeknik Negeri Padang and all
those who have helped and provided input in the process of
making this booklet.


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Table of

ContentTable of Content..........i


Wajik.............................1

Jenang..........................2

Jadah............................3


Baceman.....................4

Kering..........................5


Oseng bihun...............6

Semur ayam................7
References...................8




1

WAJIK

Wajik is one of the cakes from Central Java, the name
of wajik is taken from the wajik card, this cake has a
slightly hard texture, but there are several types of
wajik in various regions such as wajik Bandung from
Bandung, wajik kletik from Blitar East Java, etc.
This cake is usually used for celebration events such
as weddings. Quoted from tempo.co The sticky
texture of the wajik symbolizes the hope that the bride
and groom will always be together and stick together
until grandparents. In addition, at the Sitiung
Dharmasraya, wajik was one of the foods that must be
served, because it is a tradition from ancestors.
However, in Sitiung Dharmasraya wajik cannot be
found in traditional markets because it is usually just
made for weddings ceremony.

Ingredients: Directions:
1. Steam
the sticky rice for 15 minutes, after that

open the lid of the steamer then sprinkle the sticky
rice with hot water

400 gr sticky rice, wash and then drain 2. Boil the coconut milk then add the Java sugar,
25 ml hot water pandan leaves and salt. Next, stir until the coconut
250 ml thick coconut milk milk well done
1 coconut 3. Reduce the heat of the stove then put in the
250 gr Java sugar finely sliced steamed sticky rice, stir until the coconut milk is
3 Pandan leaves dry.
1/2 tea spoon salt 4. Prepare a baking sheet with a banana leaf base
then, pour the mixture into the pan after it is not
hot, cut the dough according to taste.

1

JENANG

Jenang is a cake originating from Central Java, this Ingredients:
food has a sweet and legit characteristic, with the
main ingredients of glutinous rice flour and brown 400 gr of sticky
sugar, it is the same with wajik and jadah, this cake rice flour
has a meaning so that the relationship the bride 350 gr of sugar
and groom stays sticky until the grandparents. In 250 gr of brown
addition, this cake also cannot be found in the sugar
Sitiung Dharmasraya traditional market because it 100 ml water
takes a long time to make and is usually only 600 ml thick
served at weddings ceremony. coconut milk
1 tea spoon salt

Directions:



11. Boil brown sugar with 100 ml of water until it
melts then strain and set aside
2. Put in sticky rice flour, sugar and coconut milk
into the pan, add salt to taste then mix well
3. Turn on the stove, cook then add brown sugar
and mix well
4. Reduce the heat of the stove, stir until the
dough is smooth and thick (approximately one
hour) after that turn off the heat and pour the
jenang into the baking sheet then flatten when it
is cold, cut the jenang according to taste.

PN

2

JADAH

This food has the main ingredients of a
mixture of sticky rice and grated coconut so
that it tastes savory, it is the same as jenang
and wajik, it is sticky texture has meaning in
order for the relationship between the bride
and groom remains harmonious. In fact, jadah
is a food from Sleman Yogyakarta, even so,
this food it was always in Javanese traditional
weddings ceremony at Sitiung Dharmasraya.

Ingredients:

1 kg sticky rice
1 coconut grated
Pandan leaves
Salt to taste

Directions:

1. Soak the sticky rice overnight
2. Steam it like steaming rice after it is half
cooked, add grated coconut and salt, cook until
well done
3. After the sticky rice is well done, the sticky
rice is mashed until the dough is smooth
4. Put in baking sheet and cut the dough
according to taste.

PN

3

BACEMAN

This food comes from Central Java and has a
brownish color typical of brown sugar with a
sweet and savory taste. This food is a
mandatory menu for wedding deliveries
because it is a menu which is very thick with
Javanese culture and it is considered a
characteristic of Javanese people who like
sweet foods. In addition, this food can also be
found at the Sitiung Dharmasraya traditional
market, because it is quite easy to make.

Second ingredients :First ingredients

red onions 8 pieces of tofu
5 pieces garlic 8 small size tempeh
1 table spoon Enough water to boil
coriander 1 galangal
2 grains tamarind 5 Salam leaves
1 piece of brown
sugar
5 table spoon sweet
soy sauce
Salt to taste

Direction:

1.Fry tofu and tempeh so they do not crumble when boiled
2.Boiled tofu and tempeh with all spices except soy sauce
3.Cook over medium heat, correct the taste then stir until the

water dry
4. Bacem is ready to be served

4

KERING

As the name implies, this food has a dry
and crunchy texture with the main
ingredients being tempeh and potatoes, but
sometimes some only use potatoes as the
main ingredient. This food has a sweet,
spicy, and savory taste. It has a hereditary
tradition for people in Sitiung Dharmasraya
to make this food at weddings ceremony.

First ingredients:

400 gr potatoes, thinly sliced Directions:
1 medium size tempeh, thinly sliced

1 teaspoon salt 1. Marinated the potatoes with water mixed
400 ml water with lime betel
1/2 teaspoon lime betel
Oil to taste 2.Thinly slice the tempeh, then fry until
1 salam leaf golden brown
1 lemongrass bruised
3 pieces red chili thinly sliced a​ nd fried dry 3.Heat the oil then saute the ground spices
12 table spoon fried onions then add the salam leaf and lemongrass.

4.Put in a little water then stir until the water
dry out then add fried potatoes, fried
tempeh, fried sliced c​ hilies and fried onions
stir until mix well.

Second ingredients:

4 pieces garlic
3 pieces red onions
1/2 teaspoon coriander
1/2 cm galangal bruise
2 table spoon sugar
Salt to taste
Brown sugar to taste

5

OSENG BIHUN

Oseng bihun with mixed vegetables has a
spicy sweet and savory taste with chili
slices. This food is a complement to kering
at weddings, usually, these two foods are
always juxtaposed when served for a meal
with the bride's family. It has a hereditary
tradition for people in Sitiung Dharmasraya
to make this food at weddings.

Ingredients

3 piece red onions
2 piece garlics
2 green chilies
3 red chilies
Salt and sugar to taste
Sweet soy sauce
powdered broth
1 carrot thinly sliced
1 small size cabbage
thinly sliced

Directions:

Soak bihun in hot water then drain and mix with sweet soy
sauce, mix well
Slice the onion and chili then stir-fry until well done,
Put in sliced ​cabbage and carrot, add salt and sugar, taste
correction.
Oseng bihun are ready to be served.

6

SEMUR AYAM

This food is made with the main ingredients
of chicken and soy sauce, so it is typical with
a brownish color, it tastes sweet and savory
because it is rich in spices. Chicken stew is
also one of the wedding meals in Sitiung
Dharmasraya, this has become a hereditary
tradition. In addition, this food is widely found
in traditional markets, because it is quite
easy to make and is liked by many people
because in general the Javanese people like
sweet foods.

First Ingredients:

1 chicken Directions:
4 pieces of salam leaf
1 Galangal 1. Wash the chicken then cut according to
1 Ginger taste
7 pieces cloves 2. Saute ground spices then put in galangal,
1 teaspoon Nutmeg powder salam leaf, ginger, cloves, and nutmeg
1 ml water powder cooked until well done
Sweet soy sauce to taste 3. Put in the chicken and stir until the spices
Fried onion to taste equally
4. Pour in the water and add the sweet soy
Second Ingredients: sauce then stir mix well and cook until the
chicken was juicy,
10 pieces red onion 5. The spices absorb and the water shrinks
6 pieces garlic after that taste correction and sprinkle with
2 tea spoon coriander fried onions, the chicken semur was ready to
2 tea spoon Pepper be served.
6 pieces pecan
1 tea spoon chicken powder broth
2 tea spoon salt

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REFERENCES

Ani, F. (2017). Jadah Ketan. https://cookpad.com/id/resep/3820481-jadah-
ketan.
Aninamiku. (2015). resep jenang . https://cookpad.com/id/resep/281592-
jenang-ketan.
food, R. F.-d. (2021). 4 fakta jenang khas jawa yang menarik dan sarat makna.
https://food.detik.com/info-kuliner/d-5568613/4-fakta-jenang-khas-jawa-
yang-menarik-dan-sarat-makna.
Hardiman, I. (2021). Resep Kering Kentang Tempe Manis.
https://www.kompas.com/food/read/2021/04/11/103800475/resep-kering-
kentang-tempe-manis-lauk-kering-tahan-lama.
Luthfiyah, A. (2018). resep semur ayam. https://resepkoki.id/resep/resep-
semur-ayam/.
Lyliana, L. (2021). Resep Wajik Ketan, Kue Tradisional Untuk Pernikahan
Kompas.com. https://www.kompas.com/food/read/2021/11/26/180300575/-
resep-wajik-ketan-kue-tradisional-untuk-hantaran-pernikahan-.
Yasmin, K. (2017). Tahu tempe bacem.
https://cookpad.com/id/resep/3841061-tahu-tempe-bacem.

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