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It is commonly known as tempoyak in the Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). It is known as pekasam in Aceh and asam durian in the Minangkabau region of West Sumatra. [8] The word asam which translates to "sour" describes its fermentation process. Tempoyak, made from ...
Nasi gemuk is a rice dish cooked with coconut milk and pandan leaf which is one of typical dish of Jambi and Palembang, Indonesia. [1] [2] [3] Aromatic spices used include lemongrass and daun salam (Indonesian bay leaf). [4] This food can be found throughout the province of Jambi and also in the city of Palembang. [5]
Tempoyak patin, pangasius fish served in fermented durian sauce.. Spices are also generally included although not as liberally as its same-island counterpart. Palembang cuisine is noted by its preference to the sour and sweet flavour, [3] as evidences in pindang fish soup, funky-smelled tempoyak-based dish made from fermented durian, and also kuah cuko spicy sweet vinegar sauce of pempek fishcake.
Pempek sambal, a variant from neighboring city of Jambi. Pempek is easy to find in Jakarta and other Indonesian cities, from the food-courts in malls and shopping centers to traveling pempek vendors on carts. The cheaper pempek version sold by traveling vendors on carts generally use less fish and more tapioca, resulting in a rather bland flavour.
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.
Mi aceh: Aceh Noodle dish Acehnese Curry noodles. There are two variations: fried and dry, and soupy. Usually made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime. Mi ayam: Javanese and Chinese Indonesian Noodle dish Chicken noodle dish. Also known as Cui Mie. Usually served with spring onions, fried ...
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language.
The culture of Indonesia (Indonesian: Budaya Indonesia) has been shaped by the interplay of indigenous customs and diverse foreign influences.With over 600 distinct ethnic groups, including significant Austronesian and Melanesian cultures, contributing to its rich traditions, languages, and customs, Indonesia is a melting pot of diversity.