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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.
Chinese Indonesian Vegetarian food Stir fried of ten types of vegetables dish. There are two types of Cap Cai, Red and White. Red uses Indonesian Tomato Sauce or Ketchup to give it a distinct sweet flavour, while the white one has nothing added to it. Daun ubi tumbuk: Sumatra, Kalimantan, and Sulawesi Vegetarian food Pounded cassava leaf in spices.
Street food in Indonesia is a diverse mix of local Indonesian, Chinese, and Dutch influences. [1] Indonesian street food is usually cheap, offers a great variety of food of different tastes, and can be found at every corner of the city. [2] Most Indonesian street food is affordable, with prices usually less than 1 US dollar (around 15,000.00 ...
Variation of Indonesian kue basah snack foods offered as jajan pasar ("market buys") at a traditional market in Yogyakarta.. This is a list of Indonesian snacks.In Indonesian, snacks are called kudapan, makanan kecil (lit. "small food") or makanan ringan (lit. "light food").
Sundanese has developed the fermentation method to create distinct foodstuffs. Fermentation was employed either for making fermented food such as oncom, making sauce such as tauco (adopted from Chinese Indonesian cuisine), or sweet snack foods such as peuyeum which are tapai made from rice or cassava.
Balinese warungs or restaurants usually specified on certain menu, for example there are restaurants that specialized on solely serving babi guling (suckling pig), bebek betutu (crispy duck), or nasi campur (Balinese mixed rice). Some warung specialized on selling tipat cantok (similar to kupat tahu) or nasi jinggo mixed rice.
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia.It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots.
It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1] It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.