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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]
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.
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. [5]
Asam padeh baung from Riau on an Indonesian stamp. The spicy and sour fish dish is endemic in the Malay Archipelago, [7] known widely in Sumatra, Borneo and the Malay Peninsula. It is part of the culinary heritage of both Minangkabau and Malay traditions. The Minang asam padeh is commonly served at Padang restaurants in Indonesia, Malaysia and ...
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.
Sambal terung asam Sour and spicy sambal made of terung dayak (Solanum ferox), specialty of Kalimantan (Indonesian Borneo). [58] Sambal tomat Similar to sambal tumis but with the addition of crushed tomato and sugar. It can be served as fresh sambal or stirred sambal. The tomato is stir fried along with the other ingredients until a paste-like ...
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign- and Western-influenced soups are called sop.