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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.
Kue bugis mandi. Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. [1]
Tinutuan is a congee made from rice, pumpkin, and sweet potato or cassava cooked up into a pulp. [4] It is then mixed with corn kernels and various leafy vegetables such as gedi (Abelmoschus manihot), kangkung (water spinach), kemangi (lemon basil), melinjo (Gnetum gnemon), and bayam (). [5]
Malino in Makassarese means windless. [2] Before it was renamed Malino, locals called the village Lapparak means flat. The city of Malino has come to be known and increasingly popular since the Dutch colonial era, especially after the Governor-General Caron in 1927 ruled in "Celebes on Onderhorighodon" and made Malino in 1927 as a resting place for government employees.
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.
Economic activity varies from region to region, with most economic activity being centered in Southern Sulawesi and parts of Northern Sulawesi. The economic hub of the island is the province of South Sulawesi, which has the largest population of any of Sulawesi's constituent provinces and is the location of the largest city on the island, Makassar.
Wajik is believed to originate from Java, Indonesia. [ 4 ] [ 5 ] [ 1 ] : 11 Dishes and confectionaries with the combination of sticky rice and palm sugar have a long history in Java. One of the earliest mentions of wajik is found in the Javanese manuscript Nawaruci, written by Empu Siwamurti and dated from the Majapahit period.