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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.
Pindang kepala ikan manyung or pindang gombyang: Pindang that uses the head of ikan manyung or ikan jambal . It is commonly found in Indramayu in West Java, Pati and Semarang in Central Java. [31] [32] Pindang kerang: Pindang made of mussel, either kerang darah (Tegillarca granosa) or kerang hijau (Perna viridis), another variant from Palembang.
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. [2]
A traditional recipe also features pucuk ubi (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color. [ 65 ] [ 67 ] Rendang daun puding is a type of rendang kuning that incorporates daun puding while rendang kacang includes chicken organs and long beans for added flavor and texture.
Daun ubi tumbuk: Sumatra, Kalimantan, and Sulawesi Vegetarian food Pounded cassava leaf in spices. Gado-gado: Java Salad, vegetarian food A mixture of vegetables, shrimp or fish crackers with peanut sauce. Often dubbed the Indonesian salad. Hutspot: Nationwide Vegetarian food Indo-Dutch-origin boiled and mashed potatoes, carrots, and onions.
Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves. In Indonesian , daun means leaf, ubi refers to cassava, and tumbuk means pounded.
The routine use of VLCDs is not recommended due to safety concerns, but this approach can be used under medical supervision if there is a clinical rationale for rapid weight loss in obese individuals, as part of a "multi-component weight management strategy" with continuous support and for a maximum of 12 weeks, according to the NICE 2014 guidelines. [12]
It comes in three main forms: lekor (long and chewy), rebus (steamed), and keping (thin and crispy). There are two types of keropok lekor which are the keropok lekor goreng and keropok lekor rebus - the former are shaped like sausages with a chewy texture and fried whereas the latter is boiled. Keropok lekor should not be confused with keropok ...