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Mie combor is a noodle soup from Kraksaan district in Probolinggo. The word combor is Javanese, which means in abundant gravy. Noodles, bean sprouts, free-range chicken, and a salted duck egg are all ingredients in the noodle soup.
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2]
Bawang goreng has a slightly bitter yet savoury flavour. Crispy fried shallots are often sprinkled upon steamed rice, fragrant coconut rice, fried rice, satay, soto, gado-gado, bubur ayam and many other dishes as a condiment as well as a garnish.
Probolinggo (Indonesian: Kota Probolinggo, Madurese: Kottha Prabâlingghâ, Javanese: Kuthå Pråbålinggå) is a city on the north coast of East Java province, Indonesia. It covers an area of 56.676 sq. km, and had a population of 217,062 at the 2010 census [ 4 ] and 239,649 at the 2020 census; [ 5 ] the official estimate as at mid 2023 was ...
The culture of Indonesia (Indonesian: Budaya Indonesia) has been shaped by the interplay of indigenous customs and diverse foreign influences.With over 600 distinct ethnic groups, including significant Austronesian and Melanesian cultures, contributing to its rich traditions, languages, and customs, Indonesia is a melting pot of diversity.
Probolinggo Regency (Javanese: ꦏꦧꦸꦥꦠꦺꦤ꧀ꦥꦿꦧꦭꦶꦁꦒ, romanized: Kabupatèn Prabalingga) is a regency in East Java province of Indonesia.It covers an area of 1,696.17 sq. km, and had a population of 1,096,244 at the 2010 Census [2] and 1,152,537 at the 2020 Census; [3] the official estimate as at mid 2023 was 1,163,859 (comprising 573,945 males and 589,914 females). [1]
Bromo Tengger Semeru National Park (Indonesian: Taman Nasional Bromo Tengger Semeru; abbreviated as TNBTS) is a national park located in East Java, Indonesia, to the east of Malang and Lumajang, to the south of Pasuruan and Probolinggo, and to the southeast of Surabaya, the capital of East Java.
Cutting frozen tuna using a bandsaw in the Tsukiji fish market in Tokyo, Japan (2002). The freezing technique itself, just like the frozen food market, is developing to become faster, more efficient and more cost-effective.