JAMU

Herb (Jamu)
Jamu is the name for traditional medicine from Indonesia. Later, popularly known as herb or herbs. Herbal medicine made from natural materials, such as parts of plants such as rhizomes (roots), leaves and bark, fruit. There are also uses material from the bodies of animals, like goats or tangkur crocodile bile.
 
Jamu is usually bitter taste, so need to be added honey as a sweetener to taste more tolerable by drinker

LEMPER

          Lemper is a type of confectionery made from glutinous rice and usually contains abon or shredded chicken meat, and wrapped in banana leaves.
         This confectionery famous throughout Indonesia as pengganjal stomach before entering a big meal. Making lemper include preparation mengetim chicken and sticky rice (with coconut milk can). Furthermore, the already disuwir chicken wrapped with sticky rice, and glutinous rice is covered with banana leaves, then steamed.
         There are a variety of lemper, which uses a banana leaf wrapping but not the crepe (crepe) which is known as Semar mendem. People familiar with arem-arem also use rice instead of sticky rice.

Onde - Onde (Dumplings)

Dumplings is a kind of snack cakes are popular in the Indonesian market. This cake is very popular in the area known as the city of Mojokerto dumplings from Majapahit era. Dumplings can be found in traditional markets or sold on street vendors. Dumplings are also popular, especially in Chinatown in both Indonesia and abroad.Dumplings made of glutinous rice flour or flour-fried or boiled and the surface is paved / dibalur with sesame seeds. There are a variety of variations, the best known are dumplings made of glutinous rice flour and green bean paste filled therein. Another variation is only made from wheat flour and colored on the surface like a white, red, or green, known as wheat dumplings, dumplings, which is typical of the town of Mojokerto.
OriginHistory can be traced dumplings in China during the Tang Dynasty, where food has become the official cake area Changan (now Xian) called ludeui. This food is then brought by settlers to the area south of there toward China, then spreads wide to areas east and southeast Asia.

Tumpeng ( Cone )

Cone (Tumpeng)
Cone is a way of preparing the rice and side-dishes in a cone shape, and therefore also called 'rice cone'. Processed rice that is used generally in the form of yellow rice, although it is often also used regular white rice or rice Uduk. This way of presenting the typical Javanese rice or descendant of Javanese and Betawi people are usually made at the time of festivity or celebration of an important event. Nevertheless, the Indonesian community in general recognize this activity.

History and Tradition Community Java, Bali and Madura have a habit of making cone shaped to celebrate any festivity or important events. Nevertheless almost all the Indonesian people familiar cone shaped. Tumpeng philosophy closely linked to the geographical condition of Indonesia, especially Java, is lined with a volcano. Cone comes from the ancient tradition of Indonesian society that honors the mountain as the dwelling place of ancestral spirits (ancestors) and gods. Rice scored the conical shape is meant to imitate the sacred mountain. Form of celebration or festivity is a sense of gratitude and thanks to the Almighty for the abundant harvest and other blessings. Because it has a value of gratitude and celebration, until now often serves a cone shaped birthday cake in celebration of the birthday party.