Search results
Results from the WOW.Com Content Network
Nasi jinggo (also known as jinggo rice) is a Balinese ready-to-eat street food, packaged in small portions of banana leaves.Apart from being eaten as street food, nasi jinggo is also used in various religious ceremonies such as the Ngaben funeral rites, birthday celebrations, and meetings.
The highland dialect, also known as Bali Aga [dialect] is a dialect of the Balinese language spoken by the Bali Aga people in mountainous areas and northern part of Bali, especially in the mountain range of Kintamani, and regencies nearby such as Bangli, Buleleng, and Karangasem, as well in Nusa Penida. [18]
Javanese writer Pramoedya Ananta Toer later criticized the policies in his 1961 book Hoakiau di Indonesia. An integrationist movement, led by the Chinese-Indonesian organisation Baperki ( Badan Permusjawaratan Kewarganegaraan Indonesia ), began to gather interest in 1963, including that of President Sukarno .
This page was last edited on 30 October 2024, at 08:20 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
In non-Muslim majority areas, such as in the Chinatowns of major cities and on the Hindu-majority island of Bali, pork bakso might be found. [5] Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water. After the meat is done, the meatballs are dried and served or refrigerated for later use.
The History of Bali covers a period from the Paleolithic to the present, and is characterized by migrations of people and cultures from other parts of Asia. In the 16th century, the history of Bali started to be marked by Western influence with the arrival of Europeans, to become, after a long and difficult colonial period under the Dutch, an example of the preservation of traditional cultures ...
Chinese influences are evident in Indonesian food.Popular Chinese Indonesian foods include bakmi, mie ayam, pangsit, bakso, lumpia, kwetiau goreng and mie goreng. [1]Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. [2]
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...