Sunday, April 18, 2021

Indonesian food: a diverse food culture with herbs and spices

Indonesian food: a diverse food culture with herbs and spices

Indonesia is the second-largest country in the world in terms of biodiversity. It has some large islands and hundreds of smaller islands. Due to the soil and climate of the country, along with the diversity brought in the production of agricultural crops and livestock, the food culture here also has its own variety. There are 931 indigenous groups in Indonesia and more than 900 basic food items. Due to the geographical and cultural diversity of Indonesia, some unique dishes are also made that are completely different from other places.

According to a 2012 report by Indonesia's Ministry of Tourism and Creative Economy, there are 30 different types of traditional food in Indonesia. Yogyakarta is a center of well-known Indonesian culinary culture. In this study, qualifiers have been shown to play a role as a representative of traditional Japanese food and culture. Yogyakarta is a city on the Indonesian island of Java. The city is famous for its education, traditional Javanese fine arts, and cultural traditions such as ballet, ballet, drama, music, literature, and puppet show.

In terms of regionalism, Indonesian food is defined as the food found in the western part of Indonesia, the food culture in the central part of Indonesia, and the food culture in eastern Indonesia.

In areas such as Sumatra and Java in western Indonesia, dishes made from volcanoes, beef, poultry, and other meats are more popular, while rice and fish dishes are more popular in the center, while corn and cassava are considered staples in the east.

Traditional Japanese foods are made from local ingredients that are low in fat, high in fiber, and contain moderate amounts of vegetable protein and carbohydrates. These diets are nutritious. Most of the local people regularly drink jamu, herbal drinks which have become a part of their healthy habits. Many government policies have encouraged traditional and local use and promoted food diversification in the region.

Culinary Development in Indonesia

Indonesia's food culture is believed to have developed along with the country's long history. In this regard, culinary development in Indonesia is generally classified into three stages.

(1) The basic stage

(2) Multicultural phase

(3) Contemporary phase

A variety of foods were developed at each stage. Not all of them have got continuity till now. Some are still persistent. Such food cultures have been passed down from one generation to the next. Foods have been refined and adapted as they are passed down from one generation to the next.

Indonesian food is rich in variety and flavor. For example, using fresh herbs and spices can make every Indonesian food taste and taste different. Such foods are spicy, hot, nutritious, sweet, sour, and also a mixture of these flavors. In general, Indonesian food can be divided into six major islands across the country. All these foods have gained originality based on the natural conditions, history, and culture of the area concerned.

For example, the food found on the island of Sumatra is heavily influenced by Indian and Chinese culture. Due to the spice trade era and strategic location on the Indo-Chinese trade routes, most of the cities in North Sumatra can be seen embracing the lifestyle of Chinese and Indian immigrants. Sumatra was the first port for Indian and Arab traders.

The most popular food on the island is Padang (West Sumatra). Which belongs to the Redyang food group. Redang is a popular dish made from beef in Indonesia. However, the Hindus there do not eat this dish.

Redyang was included in CNN's list of popular food items in 2011. Besides, Padang food can be found in Indonesia and neighboring countries such as Malaysia and Singapore. This is why Padang is also known as the regional food of Indonesia, popular among international travelers.

Monday, April 12, 2021

First aid: How to care for burn patients?

First aid: How to care for burn patients?

Inflammation is more common in women and children. In any type of burn, the first thing to do is to soak the rice in cold water or a cloth soaked in cold water for 15 minutes.

After cooling, the burn should be treated according to how much it is. Burn wounds should be kept as clean as possible. Wounds should be protected from dirt, dust mites, and other insects. Animal skin, coffee, herbs, soil, or dung should not be placed on the burnt wound. A person with burns should eat enough food (protein) to develop the body. In this case, the mouth does not have to be closed. There are usually three types of polai.

1 general polai

This type of burn does not cause blisters on the skin. But it can make the skin darker or redder. Once cooled, it does not need further treatment. Aprin or paracetamol can be used to reduce pain. In this process, you should wash your hands thoroughly before cleaning the burn to prevent infection.

2 Blisters on the skin

Burns on the skin should not be ruptured. Needles or syringes should not be used to remove the fluid inside the blister or to prevent the infection. In case of blister rupture, the dead skin should be removed using anti-infection scissors.

Wounds should be cleaned with mild soap on a cleansed gauze, cotton, or infection-free cloth. Hydrogen peroxide can also be used for cleaning. If the cloth sticks while trying to remove it from the wound, it should be soaked in boiled and cooled water. The cloth should be removed with a light cloth.

Infections increase the pain of the wound, make it more swollen, and make the skin around the wound red and hard. In this case, antibiotics like penicillin or ampicillin should be given 4 times a day for 7 days. But if the infection does not go away after 5 days, erythromycin should be given at the rate of 4 times a day for 7 to 10 days.

3. Deep burn

This type of burn can destroy the skin and even burn the flesh. This type of burn is always serious in nature. The burn victim should be taken immediately for treatment. When taken elsewhere for treatment, the wound should be disinfected and covered with a damp cloth or handkerchief. The water used to soak the cloth should be boiled and cooled. The patient should be given plenty of fluids.

If there is no possibility of drug treatment, care and treatment should be given like second-degree burns. The wound should be covered with a cleansed gauze, cotton, or linen to protect it from dirt, flies, and other insects. Such clothes should be changed 4 times a day or twice a day if the wound is dry.