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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. Arab, Persian, and Indian [1] [2] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [3]
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.
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.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, [5] Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
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.
In the 11th century, the Linge Kingdom was established by the Gayo people [3] during the reign of Sultan Makhdum Johan Berdaulat Mahmud Syah from the Perlak Sultanate, as it was told by two rulers who were ruling during the Dutch East Indies era; namely Raja Uyem and his son Raja Ranta, who is Raja Cik Bebesen, and also Zainuddin from the rulers of Kejurun Bukit.
Batak people are majority Christian — unlike neighboring Muslim-majority ethnic groups such as Aceh and Minang — Christian Batak people are not restricted to Islamic halal dietary law. [2] Many of the Batak's popular meals are made of pork as well as dishes made from unusual ingredients, such as dog meat or blood , however there are also ...
Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, [1] South Sumatera, Indonesia. Pempek is served with a rich sweet and sour sauce called kuah cuka or kuah cuko (lit.