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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
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 ...
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.
Variation of Indonesian kue basah snack foods offered as jajan pasar ("market buys") at a traditional market in Yogyakarta.. This is a list of Indonesian snacks.In Indonesian, snacks are called kudapan, makanan kecil (lit. "small food") or makanan ringan (lit. "light food").
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]
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname.This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa.