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Chinese Indonesian Soy food, tofu dish Soft tofu with minced chicken and shrimp braised in savoury sauce. Oncom: West Java Fermented food, soy food Fermented beans using Neurospora intermedia mould. Sapo tahu: Chinese Indonesian Soy food, tofu dish Soft tofu with vegetables, meat or seafood. Tahu: Nationwide Fermented food, soy food, tofu dish
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.
العربية; অসমীয়া; Azərbaycanca; বাংলা; Banjar; Беларуская; Български; Cebuano; Čeština; Deutsch; Ελληνικά
Generally Indonesian soups and stews are grouped into four major groups with numbers of variants in between. Soto refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in rich coconut milk-base soup, example includes soto ayam. Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh.
Dutch-Indonesian food based on tofu and inspired by frikadeller. Pisang cokelat: Java A savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. Pisang goreng: Nationwide A battered and deep-fried banana or plantain. Pisang molen: Nationwide
Street Foods of Bali - Heinz von Holzen. ISBN 9789812615251; Fire Islands: Recipes from Indonesia. Eleanor Ford. (Murdoch Books, 2019) Balinese Food: The Traditional Cuisine and Food Culture of Bali. Dr. Vivienne Kruger, Ph.D. (Tuttle Publishing, April 2014) Forty Delicious Years 1974-2014.
Tapai – traditional fermented condiment made of rice or other starchy foods, usually used as condiment or topping in sweet dessert, such as es campur and es doger. Tempoyak – fermented durian made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation. [10]
This is a list of Indonesian desserts. In Indonesia , desserts are called as pencuci mulut or hidangan penutup . The style of cooking and foods in Indonesian cuisine —including desserts —are local cuisine with Arabs, Chinese, Indian, and European (especially Dutch, Portuguese, and Spanish) cuisine influences, adapted to local tastes, local ...