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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.
Bhinneka Tunggal Ika included in the National emblem of Indonesia, the Garuda Pancasila. Bhinneka Tunggal Ika is the official national motto of Indonesia.It is inscribed in the national emblem of Indonesia, the Garuda Pancasila, written on the scroll gripped by the Garuda's claws.
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]
Ampo is revered by the native women who are pregnant. [6]Generally, a habit of eating clay can be referred to as geophagy, which in some cultural contexts may indicate a type of disordered eating called pica.
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 ...
Nasakom (Indonesian: Nasionalisme, Agama, Komunisme), which stands for nationalism, religion and communism, was a political concept coined by President Sukarno.This concept prevailed in Indonesia from 1959 during the Guided Democracy Era until the New Order, in 1966.
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak, [1] to refer its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the ...
Pempek in Indonesian 2006 stamp described as South Sumatran dish. Pempek is the best-known of Palembang's dishes. [3] Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear.