Prawn crackers, locally known as “kerupuk udang”, made of starch and prawn, usually served as complementary feeding.
Opor ayam, chicken cooked in thick coconut milk.
Colorful basins and rice baskets.
Banana leaves are used to wrap several kinds of cakes.
Aluminum boiling and frying pans, or locally known as “panci” and “wajan”.
Tomatoes, peas, chili and chives.
The “dandang kenceng”, left, and the “kuali kenceng”, right, boiling pans made from copper.
The cerek or ceret, aluminum kettles.
Mothers grating the coconut manually.
Making chili paste manually using a mortar and pestle.
The anglo, charcoal braziers made of clay and cement.
The “mendut”, round cake made of rice flour, filled with shredded brown sugar inside, and covered with thick coconut milk. The green color on the mendut cakes come from “pandan” leaves as natural dyes.
BEFORE and AFTER – Fried Eggs.
The tampah (bamboo round trays), the telenan or wood cutting board, and the tenggok, woven bamboo baskets.
The krecek, dish made of slices of fried cow skin. They can be cooked either in coconut milk and spices or fried and served as complementary food.
Old fashioned cookware and other kitchen appliances as well as spices, food ingredients and traditional menus during my cousin’s wedding preparations, in Dusun Seneng, Banyurojo Village, Mertoyudan District, Magelang Regency, on Wednesday & Thursday, June 4 & 5, 2014.
By: Sahrudin – @SahrudinSaja
THIS IS just a simple, and probably still the most common style wedding in Magelang and other places in Central Java and Indonesia, so we don’t need a wedding planner.
We also don’t need to pay for catering as all kitchen works are done voluntarily by the neighbors, especially young women and mothers.
The pre-wedding meals will then be distributed to the neighbors through the kenduri, ritual gathering and religious prayers.
Click on each image in the gallery above to view larger picture and read caption.***