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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.
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.
Bakso vendor using pikulan. There are two methods of street food selling in Indonesia: mobile (traveling) as a food cart and stationed, such as in a food booth.Food hawkers on pushcarts or bicycles might be travelling on streets, approaching potential buyers through frequenting residential areas whilst announcing their presence, or stationing themselves on the sides of packed and busy streets ...
During the 19th to early 20th century, Bandung has become a popular business, shopping and leisure destination for wealthy plantation owners, in particular in the weekends. As a result, the hotel business was blooming in the city. The predecessor of the present hotel, the Homann Hotel was built in 1871–72, owned and managed by the Homann family.
Additionally, major hotels generally operate one or two Chinese restaurants, and many more can be found in large shopping centers. [217] Upscale Chinese restaurants in Jakarta, where the urban character of the ethnic Chinese is well established, can be found serving delicacies such as shark fin soup and bird's nest soup . [ 213 ]
Borobudur is the single most visited tourist attraction in Indonesia. [17]Both nature and culture are major components of Indonesian tourism.The natural heritage can boast a unique combination of a tropical climate, a vast archipelago of 17,508 islands, 6,000 of them being inhabited, [18] the second longest shoreline in the world (54,716 km) after Canada. [19]
Meanwhile the district of Muar is commonly and widely known to be the origin place of Mee Bandung. [ 2 ] [ 6 ] [ 7 ] [ 8 ] Mee bandung is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. [ 9 ]
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.