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Some types of noodles, such as bihun or rice vermicelli had become integrated as ingredients into Indonesian soto ayam. Consumption of noodles in Indonesia reached a new height after the advent of the Indonesian instant noodle industry back in the 1970s. Since then, Indonesia has become one of the world's major producers and consumers of ...
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.
Laksa, spicy noodle soup of Peranakan cuisine, such as Betawi, Bogor and Medan laksa. This noodle dish also prominent in neighboring Malaysia and Singapore. Lapchiong (臘腸), a Chinese sausage with various types that used as ingredient such as in kwetiau goreng. Lindung cah fumak, eel with stir fried Indian lettuce and fermented red rice.
Kerabu Laksa is a salad dish that uses the elements of laksa such as Torch ginger, cucumber, mint, pineapple, onions, and chillies. The recipe has its origin in the Peranakan community in Terengganu. [53] Fried Laksa (Laksa Goreng) is a modern adaptation of soupy laksa. The laksa noodles is fried with laksa gravy, similar to mee goreng and ...
Lam mee, long yellow noodles cooked in a rich gravy made from a stock of prawns and chicken. It is always served at birthdays to wish the birthday boy or girl a long life, and thus it is also known as birthday noodles. Lontong cap go meh, a Peranakan Chinese Indonesian take on the traditional Indonesian dish.
Often dubbed the Indonesian salad. Hutspot: Nationwide Vegetarian food Indo-Dutch-origin boiled and mashed potatoes, carrots, and onions. It can be served with sambal. Kangkung belacan: Nationwide Vegetarian food Stir-fried water spinach seasoned with shrimp paste. Karedok: West Java Salad, vegetarian food Raw vegetables served with peanut sauce.
Bakpau, Indonesian adaptation of Chinese baozi, filled with meat (usually minced pork, minced beef or diced chicken), chocolate, cheese, sweet mung bean paste or red bean paste; Bami, wheat based noodles, generally prepared and topped with minced chicken or pork seasoned in soy sauce, green vegetables and a bowl of broth.
Asinan betawi, a salad made from a mix of pickled vegetables, yellow noodles and sweet, sour and spicy peanut sauce, topped with a handful of rice crackers. [2] Bakcang, glutinous rice stuffed with meat and wrapped in bamboo leaf in triangular (more precisely, tetrahedral) form.