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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]
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.
One of the most popular nasi kuning variants comes from Manado in North Sulawesi, which employs cakalang (skipjack tuna). [31] In addition to its prominent role in Indonesian culinary traditions, nasi kuning also holds considerable ceremonial and cultural significance in Malaysia, Brunei and Singapore, particularly among the Malay community.
Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi.It is a variant of soto, traditionally made with beef, offal stew with seasoned broth made from ground peanuts and spices. [1]
These communities requested Sultan Muda Alauddin Riayat Shah of Aceh to provide ulama for South Sulawesi, as he is known for sending ulama outside of Aceh. [22] Three Minangkabau ulama, Dato Ri Bandang, Dato Ri Tiro, and Dato Ri Patimang were sent to spread Islam in South Sulawesi. They visited Riau and Johor to learn about South Sulawesi ...
Sidoarjo in East Java, [21] Cirebon in West Java, Karimun Jawa island, Padang, Palembang and Medan in Sumatra, Bangka Island, Samarinda and Pontianak in Kalimantan, and Makassar in Sulawesi are major producers of krupuk, and many recipes originate from there. Some inland towns are also famous as krupuk production centres, such as Bandung, Garut ...
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Konro is an Indonesian rib soup originating with the Makassarese people [1] of South Sulawesi. Usually this soup was made with ribs, such as spareribs [ 1 ] [ 2 ] or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice .