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Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]
Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1] It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia ...
Arenga microcarpa, also known aren sagu or Sagu Baruk, is a perennial densely clumping palm native to the Moluccas and Papua New Guinea and cultivated in open lowland areas in northern Australia and Indonesia. [1] [2] [3] The palm grows to 7 meters. It has dark glossy green leaves with whitish undersides and small red fruit. [1]
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.
Sukatani is an administrative district (kecamatan) of Bekasi Regency, in West Java, Indonesia (not to be confused with the district of the same name in Purwakarta Regency).
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia [5] and Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. [1]
Bumiayu District is an administrative district (kecamatan) in the Brebes Regency, Central Java, Indonesia.Bumiayu is the centre of community activity in the south of Brebes Regency.