Search results
Results from the WOW.Com Content Network
Nasi kari (lit. ' curry rice ') is an Indonesian rice dish from Acehnese, Minangkabau and Malay as well as Javanese cuisine. This rice dish is popular in Sumatra and Java, [1] [2] Indonesia. Nasi kari comprises the following: Steamed rice, ketupat or lontong.
Kandangi is a type of cotton saree from the Chettinad region of the Indian state of Tamil Nadu. [1] It was declared as a Geographical indication in 2019–20. [2] [3]
Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil. [1] Minang sambal balado often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy.
Mi kari: Malay and Indian Indonesian Noodle dish A noodle dish made up of thin yellow egg noodles or bihun with spicy curry soup, sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, and mint leaves. Mi kering: Makassarese and Chinese Indonesian Noodle dish
Seʼi or Sei is a traditional Indonesian smoked meat dish originated from Kupang region in East Nusa Tenggara. [1] Traditionally, the pork-based Seʼi (known locally as Seʼi babi) consumed and preferred by the native community as daily meal, meanwhile the beef Seʼi (Seʼi sapi) and venison Seʼi (Seʼi rusa) commonly served as offerings.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
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.