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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.
The rijsttafel was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite sateh, tempeh and ...
Course: Main course: Place of origin: Indonesia [1]: Region or state: Java, Nationwide: Associated cuisine: Indonesia: Serving temperature: Hot or room temperature: Main ingredients: Cone-shaped rice, urab (vegetables in shredded coconut), fried chicken, fried tempeh, boiled marble egg, shredded omelette, salted anchovy and peanuts
A type of dim sum with main ingredients steamed rice flour and shredded white daikon. Cincalok: Malay Fermented food Fermented small shrimps or krill. Dengke mas na niura: Batak Fish dish Na niura fish cooked by fermenting by main spices namely asam batak and kecombrang. This food tastes like fresh fish but without a fishy odor.
Course: Main course: Place of origin: Indonesia [1] Region or state: Lamongan, East Java province, nationwide in Indonesia and Maritime Southeast Asia: Serving temperature: Hot: Main ingredients: Clarias catfish served with sambal traditional chili paste
Bali is a popular tourist destination, and the area has many cooking schools with daily courses of Balinese cuisine. [4] Night markets, warungs (food stands), and fruit vendors sell local delicacies. [4] Festivals include ornately prepared foods as part of the celebrations. As a popular tourist area, many westernized foods are also available as ...
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname.This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa.
Soto is regarded as an Indonesian comfort food [4] [5] [1] because it is always served warm and has a tender texture. Because of the proximity and significant numbers of Indonesian migrants working and settling in the neighbouring countries, soto can also be found in Singapore and Malaysia, thus becoming a part of their cuisine.