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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.
Bandung, West Java Savoury wet krupuk A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with scrambled egg, vegetables, and other protein sources; either chicken, seafood, or slices of beef sausages, stir-fried with spicy sauces including garlic, shallot, sweet soy sauce, and chili sauce.
In Indonesia, there are many shapes and method of food peddlers, including pikulan which is the seller carrying things using a rod; gerobak, a wheeled food pushcart; and sepeda using a bicycle or a tricycle; a hybrid between a cart and a bicycle. In Indonesia, traditionally there are several types and methods on selling street food, they are:
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.
Sundanese cuisine is one of the most famous traditional food in Indonesia, and it is also easily found in most Indonesian cities. The Sundanese food is characterised by its freshness; the famous lalab (raw vegetables salad) eaten with sambal (chili paste), and also karedok (peanuts paste) demonstrate the Sundanese fondness for fresh raw vegetables.
Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine , the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty ...
Batagor began appearing in various Indonesian cities throughout the country in the 1980s and was first made in 1968 in Bandung by a migrant from Purwokerto named Haji Isan. Thus, it is said that the origin of batagor is a modification of an extinct fried food from Purwokerto.
In certain areas, a similar variety of Mee rebus is called Mie Jawa, Mee Jawa, Mi Jawa, Bakmi Jawa or Bakmi Godhog, [3] although this is a popular misnomer, since Mie Jawa is slightly different from Mie Rebus.