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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]
Rendang is a spicy Minangkabau meat dish originating from the highlands region in west of the Sumatra island in Indonesia. [1] [5] It has spread across other islands in Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.
In 2018, nasi goreng was officially recognized by the Indonesian government as one of the country's national dishes along with four others: soto, sate, rendang, and gado-gado. [3] In Indonesian politics parlance, nasi goreng is colloquially known as a dish served for lobbying or diplomacy among Indonesian politicians.
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. [8] [9] Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. [10]
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali.Using a variety of spices, blended with the fresh vegetables, meat and fish. [1] ...
Mie jawa (lit. ' Java noodles '), also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, [1] commonly found in Indonesia and Malaysia.
The bumbu (spice mixture) used in sambal shrimp includes shallot, garlic, candlenut, ginger, shrimp paste, turmeric, galangal, and red chili pepper; all mixed and ground with salt and water.
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.