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Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Banjar Laksa (Laksa Banjar) is a laksa variant from Indonesian city of Banjarmasin that has snakehead (ikan haruan) as one of its ingredients. Similar to Palembang Lakso, instead of rice noodle or vermicelli, Banjar Laksa uses steamed noodle-like balls, made from rice flour paste, served in a thick yellowish soup made from coconut milk, ground ...
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.
A Madurese satay made from mutton or chicken, the recipe's main characteristic is the black sauce made from sweet soy sauce mixed with palm sugar, garlic, deep fried shallots, peanut paste, petis, candlenut, and salt. Sate padang: Padang, West Sumatra Roasted skewered meat, satay A sate that made from beef cut into small cubes with spicy sauce ...
The famous recipe is Gurame goreng kipas, which is deep fried gourami with flesh spread like a fan. Various Ikan Asin, or salted fishes, which are mostly seafood dishes such as peda , jambal , pari ( rays ), ikan asin bulu ayam , teri ( anchovy ), and cumi asin (cuttlefish); also fresh water gabus ( snakehead ).
Soto ayam, Indonesian counterpart of chicken soup. This is a list of Indonesian soups . Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, [ 1 ] with more than 600 ethnic groups . [ 2 ]
Betawi cuisine is rich, diverse and eclectic, [1] in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia (today modern Jakarta) since centuries ago.
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia.It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots.