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Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. This cuisine is popular and widely known in Indonesia. Arab , Persian , and Indian [ 1 ] [ 2 ] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [ 3 ]
Timphan or timpan is a steamed banana dumpling, a traditional kue specialty of Aceh, Indonesia usually served during Eid or other special occasions. [1] Ingredients to make timphan consists of glutinous rice flour, ground banana and coconut milk. All of this materials are then mixed and stirred until a thick as a dough.
Mie Aceh demonstrates the cultural history of Acehnese people and foreign influences that formed the Aceh region and its historic role as major port in the region. The curry-based soup was an influence of the neighboring Indian cuisine, while the noodle was Chinese influence.
Roti cane came to Indonesia via Muslim Indian migration to Aceh Sultanate, in the northern parts of Sumatra, around the 17th century, [19] [20] [18] [21] and later to the rest of the Dutch East Indies, in the early 19th century. [22] It has since been adopted into the Malay, Acehnese, and Minangkabau cuisine of Sumatra.
It is known as pekasam in Aceh and asam durian in the Minangkabau region of West Sumatra. [8] The word asam which translates to "sour" describes its fermentation process. Tempoyak, made from fermented durian. Tempoyak is made by crushing the flesh of durian and mixing it with salt or sugar.
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.
Martabak aceh: Acehnese A type of Indonesian martabak, that shaped like roti canai and served with curries. Martabak kubang: West Sumatra Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau fusion dish. Martabak mi: Nationwide Noodles mixed with eggs then fried, shaped like martabak generally. Ngo hiang: Chinese Indonesian
Bruneian wajid. In Brunei, this confection is known as wajid.It is prepared by steaming rice, which is then mixed with coconut milk and caramelized sugar. [8] It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves, [9] in the same manner as wrapping kelupis.