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Tahu (豆腐), tau-hu comes from the Chinese word for 'bean curd'), a fermented soy food. Tahu Bandung or tahu yun yi, firm but soft tofu with yellow skin coated with turmeric, a specialty of Bandung city. Usually served fried or stir fried. Tahu goreng, fried tofu with peanut sauce or sweet soy sauce with chopped chili.
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.
The ferry terminal is part of an integrated development by Citra Buana Prakarsa that includes [2] a hotel, [3] shopping, entertainment, [4] and apartments [5] near the terminal. On 2014 September 5 and 6, it hosted the 7th Asean Jazz Festival sponsored by the Ministry of Tourism and Creative Economy of the Republic of Indonesia in collaboration ...
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.
Soto is available everywhere from warungs and open-air eateries to fine-dining restaurants and luxurious hotels. [3] [4] [5] [1] Due to the proximity and significant numbers of Indonesian migrants in neighbouring countries, soto can also be found in Singapore and Malaysia, thus becoming a part of their cuisines.
Some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, the staple food of most of the country. [215] Among ethnic Chinese families, both peranakan and totok , pork is generally preferred as meat; [ 216 ] this is in contrast with traditional Indonesian cuisine ...