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Mie tarempa is a noodle dish that is popular in the Riau Islands. The food was discovered in the Anambas Island Regency. [1] Mie Tarempa is unique for its reddish looks, optional choice of meat, and wide and chewy noodles. The taste of the dish can be described as a mixture of sweet, sour, and spicy. [2]
In Indonesia, kue bangkit is associated with the Malay community of Riau [8] and Riau Islands provinces, [9] [1] [2] while in Brunei, Malaysia and Singapore, kuih bangkit is associated with both the Malay and Chinese communities. [10] It is one of the typical traditional cookies often consumed during Hari Raya and Chinese New Year. [3]
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.
Sakai is a tribal community in Indonesia, traditionally living in the interior of Riau, Sumatra. [1] Some of them still lead a nomadic and hunter-gatherer lifestyle in the remote interior of Sumatra, while most settled into major cities and towns in Sumatra with the rise of industrialization. [2] There are various theories of their origin.
Rendang is a dish commonly described as fried meat [2] (meat fry) or dry curry [3], widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines.It refers to both a cooking method of frying and the dish resulted in the said cooking method [4] [5].
Siomay is ubiquitous in Indonesian cities; it is one of the most popular snacks or light meals in Indonesia. [1] It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants, and is considered a popular school meal for Indonesian students.
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.