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Most native Indonesians eat rice as the main dish, with a wide range of vegetables and meat as side dishes. However, in some parts of the country, such as Papua and Ambon, the majority of the people eat sago (a type of tapioca) and sweet potato. Tempe, is an Indonesian fermented food made from soybeans
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.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. [1] Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.
Jamu is as Indonesian as nasi goreng (Javanese fried rice) and gado-gado (salad with peanut sauce). Yet outside of the country, the ancient tincture is not widely known. Yet outside of the country ...
The Sundanese language is spoken by approximately 36 million people in 2010 [9] and is the second most widely spoken regional language in Indonesia. [10] The 2000 Indonesia Census put this figure at 30.9 million.
Pribumi make up about 95% of the Indonesian population. [2] Using Indonesia's population estimate in 2006, this translates to about 230 million people. As an umbrella of similar cultural heritage among various ethnic groups in Indonesia, Pribumi culture plays a significant role in shaping the country's socioeconomic circumstances.
The most widely used spice in Batak cuisine is andaliman and batak onion , they are commonly used for all types of arsik. The most common Batak spicy sauce is called arsik — it is a Batak sauce made from the mixture of andaliman, turmeric, garlic and candlenut. There are many unique spices used in Batak cuisine recipes.
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.