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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.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname.This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa.
Mie ayam, mi ayam, or bakmi ayam (Indonesian for 'chicken bakmi', literally 'chicken noodles') is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat . [ 3 ] [ 4 ] It is derived from culinary techniques employed in Chinese cuisine .
Indonesian snack foods (1 C, 39 P) Indonesian soups (26 P) Indonesian stews (8 P) Sundanese cuisine (20 P) V. Vegetable dishes of Indonesia (24 P)
Variation of Indonesian kue basah snack foods offered as jajan pasar ("market buys") at a traditional market in Yogyakarta.. This is a list of Indonesian snacks.In Indonesian, snacks are called kudapan, makanan kecil (lit. "small food") or makanan ringan (lit. "light food").
Chinese Indonesian Vegetarian food Stir fried of ten types of vegetables dish. There are two types of Cap Cai, Red and White. Red uses Indonesian Tomato Sauce or Ketchup to give it a distinct sweet flavour, while the white one has nothing added to it. Daun ubi tumbuk: Sumatra, Kalimantan, and Sulawesi Vegetarian food Pounded cassava leaf in spices.
Street Foods of Bali - Heinz von Holzen. ISBN 9789812615251; Fire Islands: Recipes from Indonesia. Eleanor Ford. (Murdoch Books, 2019) Balinese Food: The Traditional Cuisine and Food Culture of Bali. Dr. Vivienne Kruger, Ph.D. (Tuttle Publishing, April 2014) Forty Delicious Years 1974-2014.
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia.It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots.