Showing posts with label souvenir. Show all posts
Showing posts with label souvenir. Show all posts

Friday, September 17, 2010

Batik

Batik means wax writing. It is a form of decoration cloth covering part of it with a layer of wax and then dye the fabric. The waxed area retains its original color and when the wax is removed the contrast between dyed and undyed area makes the pattern.

Java is still famous for batik and traditional patterns, developed over centuries, remain part of Javanese dress, but very few are made by the traditional method of painting wax. This, in turn, has been rediscovered and put to use by craftsman around the world to find the freedom to work with liquid was, and control of color possible through dye, batik makes a unique and exciting half expressive work increasingly inch - all models over Eastern batiks are being replaced by images and imaginative designs of all kinds, which are sued to make soft sculptures and tapestries, murals, as well as decorations for clothes and household items.



Because batik applies hot wax, it needs to be done fairly quickly and this may produce a freedom (or loss of self-consciousness) that makes many people who think they can not draw find, to his astonishment, that they can . Of course, designs can be prepared in advance and for many things, such as borders and ornaments, this is necessary, but the designs drawn spontaneously in wax, or according to the brief sketch, can bring surprising benefits.

Crispy Fried Tempe (keripik tempe)




1. 600 gr tempe (fermented soybean)
2. water as required
3. 1/2 tsp slaked lime water
4. 100 gr rice flour mixied with 25 gr corn starch
5. vegetable oil for frying

spice paste:
1. 4 candlenuts
2. 1 clove garlic
3. 1 tsp coriander seeds
4. 1/4 tsp tumeric pow
5. salt to taste
6. 1 cm fresh kencur

direction:
1. Slice the tempe in thin 3½ x 5 cm squares. Set aside.
2. Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.
3.Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.