@syahril_5091: Semut Ireng adalah salah satu grup musik daul legendaris dan pelopor yang berasal dari Kelurahan Parteker, Kabupaten Pamekasan, Madura. Grup yang didirikan oleh Pak Hanan ini dikenal luas karena menjadi salah satu pencetus tren musik daul modern yang megah dan interaktif seperti yang kita kenal sekarang. Sejarah & Perkembangan Lahir dari Mati Lampu (1999): Musik daul modern ini lahir saat terjadi pemadaman listrik total di Madura pada tahun 1999. Saat itu, warga Pamekasan membentuk patroli malam (siskamling) untuk mencegah pencurian sapi di tengah kegelapan, sambil memainkan musik pemukul untuk meramaikan suasana. Pelopor Tren Modern: Semut ireng mengubah tradisi musik sahur sederhana menjadi pertunjukan perkusi kolosal yang dinamis dengan aransemen yang rapi. Langganan Juara: Grup ini dikenal sebagai langganan juara di tingkat nasional dan sering mewakili kebudayaan Madura di berbagai festival besar. Wajah Baru: Semut Ireng terus berinovasi mengikuti zaman, bahkan kini telah berkolaborasi di bawah manajemen baru untuk menghadirkan konsep pertunjukan yang lebih segar. #semutireng1922 #daulsemutireng #daulmadurapamekasan #legend #madura @Semut Ireng Official

syahril
syahril
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Thursday 03 September 2026 02:34:35 GMT
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baoping_
Baoping :
Lebih tua Dewa Amor ternyata 1985
2026-09-04 04:17:14
1
sagitarius_3535
🏹 :
tahun 84 bernama tong tong saur 86 musik daul dan sampai sekarang masih bernama musik daul ☺️
2026-09-03 14:38:06
2
wawanpolee
WAWan :
Menyala
2026-09-03 10:49:22
1
priastama_
sajiku tepung bumbu :
daul yg terlalu dilebih lebih kan padahal🗿
2026-09-04 21:35:26
0
m_alwf
99 :
menurut saya dekor yang aestetik, keren dan elegan itu semut ireng dan mega remmeng. karena warnanya dan lampunya ga berlebihan kalo dilihat tidak ngebosenin juga🙏
2026-09-03 12:39:58
0
wedy_yangyonk.id
Wedy_YangYonK :
kalo musik gak ada duanya emang...munkin kalah di dekorasinya saja..tapi overall tetep gak ada duanya semut ireng ini
2026-09-04 01:00:58
0
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BURNT LEEKS & CANNELLINI BEANS ⭐️ recipe ⬇️ INGREDIENTS (serves 4): ⭐️ 4 large leeks ⭐️ olive oil  ⭐️ 2 tbsp plain flour ⭐️ 4 large garlic cloves, minced ⭐️ 300ml oat milk ⭐️ 100ml white wine ⭐️ 1 sprig rosemary ⭐️ 3 tbsp nutritional yeast  ⭐️ 2 x 400g cans cannellini beans, drained & rinsed ⭐️ sea salt & freshly ground black pepper ⭐️ to serve: crusty bread METHOD: 1️⃣ Preheat the oven to 200°c (fan assisted)/42°f/gas 7. 2️⃣ Trim the top from the leeks at the point they start to flare (don’t throw these away, you can use them in lots of other recipes!). Place on a baking tray and roast for 35-40 minutes, or until fully charred on the outside. 3️⃣ Heat 2 tbsp of olive oil in an oven-proof pan over a medium heat. Once hot, add the flour and garlic and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.  4️⃣ Next, add the oat milk a little at a time, whisking continuously, until smooth. Add the white wine and rosemary sprig, then bring the sauce to a gentle simmer and cook, stirring frequently, for 5-6 minutes, or until thickened and glossy. Remove the rosemary from the sauce, then stir in the nutritional yeast. Season to taste with salt and black pepper. 5️⃣ Chop each burnt leek in half lengthways and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leek flesh before adding it to the sauce along with the cannellini beans. Stir well to combine, then tansfer the whole pan into the oven and bake for 15-20 minutes, until golden on top. Serve with crusty bread and a good crack of black pepper.  #veganfood #veganrecipes #healthyeating #veganlunch
BURNT LEEKS & CANNELLINI BEANS ⭐️ recipe ⬇️ INGREDIENTS (serves 4): ⭐️ 4 large leeks ⭐️ olive oil ⭐️ 2 tbsp plain flour ⭐️ 4 large garlic cloves, minced ⭐️ 300ml oat milk ⭐️ 100ml white wine ⭐️ 1 sprig rosemary ⭐️ 3 tbsp nutritional yeast ⭐️ 2 x 400g cans cannellini beans, drained & rinsed ⭐️ sea salt & freshly ground black pepper ⭐️ to serve: crusty bread METHOD: 1️⃣ Preheat the oven to 200°c (fan assisted)/42°f/gas 7. 2️⃣ Trim the top from the leeks at the point they start to flare (don’t throw these away, you can use them in lots of other recipes!). Place on a baking tray and roast for 35-40 minutes, or until fully charred on the outside. 3️⃣ Heat 2 tbsp of olive oil in an oven-proof pan over a medium heat. Once hot, add the flour and garlic and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour. 4️⃣ Next, add the oat milk a little at a time, whisking continuously, until smooth. Add the white wine and rosemary sprig, then bring the sauce to a gentle simmer and cook, stirring frequently, for 5-6 minutes, or until thickened and glossy. Remove the rosemary from the sauce, then stir in the nutritional yeast. Season to taste with salt and black pepper. 5️⃣ Chop each burnt leek in half lengthways and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leek flesh before adding it to the sauce along with the cannellini beans. Stir well to combine, then tansfer the whole pan into the oven and bake for 15-20 minutes, until golden on top. Serve with crusty bread and a good crack of black pepper. #veganfood #veganrecipes #healthyeating #veganlunch

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