Brown is an usual color in so many traditional foods and drinks.
In Indonesia the brown color is came from cocoa powder, soy sauce, palm sugar, shallot & onion skins, teak leaves, guava leaves and caramel.
On savory dishes, we use soy sauce.
Cocoa powder is the most popular food stuff to make sweet dishes; cake, drink, ice, pudding, cookies and many more.
Traditional Indonesian foods use gula jawa (palm sugar) to get brownish color.
|Gula Jawa in tubular shape|
|Gula jawa still in the molds|
Look the difference...
Egg that has boiled in plain water have brighter color.
The egg that has boiled in water with shallot skins have darker color and more tasty.
If we do some little knocks on the egg skins when the egg still boiled, we will get a beautiful pattern on the egg inside.
Gudeg (identity food from Jogyakarta) use guava leaves or teak leaves to get red-brown color.
Gudeg is a dish that made from immature jackfruit.
The fruit is chopped and cooked for a long time, about eight hours in crockery pot.
The taste is sweet and sticky.
|Gudeg Komplit (Wikipedia)|
Do you have traditional brown foods?