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Lemang (Minangkabau: lamang) is a Minangkabau [7] traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo.
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.
The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. [3]According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.
In Padang restaurants, there are two methods of serving: pesan (ordering) and hidang (serve) method. Pesan, the most common method, usually employed by small restaurants with one or two customers ordering at a time, involves the customer examining the window display and choosing each desired dish, ordering directly from the attendant.
Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.
Apem, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.; Ayam tandori, chicken marinated in a mixture of spices and yoghurt and cooked in a clay oven.
Rendang is a dish commonly described as fried meat [2] (meat fry) or dry curry [3], widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines.It refers to both a cooking method of frying and the dish resulted in the said cooking method [4] [5].
Pempek in Indonesian 2006 stamp described as South Sumatran dish. Pempek is the best-known of Palembang's dishes. [3] Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear.