Search results
Results from the WOW.Com Content Network
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]
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Kaharingan is an indigenous monotheistic folk religion of the Dayak people such as Katingan, Lawangan, Ma'anyan, Ngaju, Ot Danum people native to the Central Kalimantan and South Kalimantan region in Indonesia.
AOL latest headlines, entertainment, sports, articles for business, health and world news.
TasteAtlas is an experiential travel online guide for traditional food that collates authentic recipes, food critic reviews, and research articles about popular ingredients and dishes.
The culture of Indonesia (Indonesian: Budaya Indonesia) has been shaped by the interplay of indigenous customs and diverse foreign influences.With over 1,300 distinct ethnic groups, including significant Austronesian and Melanesian cultures, contributing to its rich traditions, languages, and customs, Indonesia is a melting pot of diversity.
A soldered tin cup from 1970s Singapore for pouring out the roti jala batter through the hollow "legs" Drizzling the batter onto a hot plate. Roti jala, roti kirai or roti renjis (English: net bread or lace pancake; Jawi: روتي جالا ) is a popular Malay, Minangkabau, and Acehnese tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. [2]
One Papua tifa that uses rattan on the drumhead is the hourglass drum made by the Asmat people. The Asmat glue down the drumhead, then slip a tight fitting ring of rattan over the edges to keep the glued edge of the skin head in place. [ 6 ]