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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 Independence Day of Indonesia (in Indonesian formally known as Hari Ulang Tahun Kemerdekaan Republik Indonesia shortened "HUT RI", or simply Hari Kemerdekaan, and colloquially referred by the people as Tujuhbelasan, meaning "the Seventeenth") is a national holiday in Indonesia commemorating the anniversary of Indonesia's proclamation of independence on 17 August 1945. [1]
Bakso can be found all across Indonesia, from street vendors to high-class restaurants. Along with soto , satay , and siomay , bakso is one of the most popular street foods in Indonesia. [ 4 ] Today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in Indonesia.
Hari Dharma Samudera / Hari Peristiwa Laut dan Samudera: Commemorate the services and sacrifices of those who died in various battles at sea. The day is the date of the Battle of Arafura Sea in 1962. 25 January: Food and Nutrition Day / National Nutrition Day [1] Hari Gizi dan Makanan / Hari Gizi Nasional
The Encyclopedia of Indonesia in the Pacific War. Brill. ISBN 978-90-04-16866 4. Prastiwi, Devira (2019). "Nani Wartabone dan Proklamasi Kemerdekaan 23 Januari 1942". Liputan6.com; Raliby, Osman (1953). Documenta Historica: Sedjarah Dokumenter Dari Pertumbuhan dan Perdjuangan Negara Republik Indonesia (in Indonesian). Jakarta: Bulain-Bintag.
Soto mi (spelled mee soto in Singapore and Malaysia) – a yellow spicy beef or chicken broth soup with noodles, [37] commonly found in Indonesia, Singapore, and Malaysia. Bogor, Indonesia, is famous for its soto mi made with beef broth, kikil (cow's cartilage), noodles, and sliced risoles spring rolls.
Since then, Indonesia has become one of the world's major producers and consumers of instant noodles. Indonesia is the world's second largest instant noodle market coming only after China, with demand reaching 12.52 billion servings in 2019. [4] Today, instant noodles have become a staple in Indonesian households.
Sambal masak or cooked sambals are more prevalent in western Indonesia, while sambal mentah or raw sambals are more common in eastern Indonesia. [ 7 ] The chilli pepper, garlic, shallot , and tomato are often freshly ground using a mortar, while the terasi or belacan (shrimp paste) is fried or burned first to kill its pungent smell as well as ...