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Buntil is a traditional Indonesian-Javanese dish of grated coconut meat mixed with teri and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices. [1]
Soto mi (spelled mee soto in Singapore and Malaysia) – a yellow spicy beef or chicken broth soup with noodles, [37] commonly found in Indonesia, Singapore, and Malaysia. Bogor, Indonesia, is famous for its soto mi made with beef broth, kikil (cow's cartilage), noodles, and sliced risoles spring rolls.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
In Indonesia, the term martabak refers to two dishes: martabak manis, based on apam balik, and martabak telur, which resembles murtabak the closest and includes egg, meat, and scallions. [6] A thinner variant of martabak manis is martabak tipis kering .
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".
In Indonesia, it is also widely known as bakpia Pathok, named after a suburb of Yogyakarta which specializes in the pastry. Cincau (青草), grass jelly drink served with shaved ice, coconut milk and sugar. Kembang tahu (豆花), soft tofu pudding in sweet ginger and sugar syrup. Kuaci (瓜子), edible dried and salted watermelon seed or ...
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."