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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.
The rijsttafel was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite sateh, tempeh and ...
A type of dim sum with main ingredients steamed rice flour and shredded white daikon. Cincalok: Malay Fermented food Fermented small shrimps or krill. Dengke mas na niura: Batak Fish dish Na niura fish cooked by fermenting by main spices namely asam batak and kecombrang. This food tastes like fresh fish but without a fishy odor.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. [1] In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
Main ingredients Fried noodles with egg, chicken, meat Mie Bangladesh or Bangladeshi noodles (Indonesian: mi meaning "noodle" [ 1 ] ), also called nyemek noodles [ 2 ] is a dish of Indonesian cuisine .
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]
It is in the menu, introduced, offered, and served in Indonesian Theater Restaurant within the Indonesian pavilion at the 1964 New York World's Fair. Howard Palfrey Jones, the US ambassador to Indonesia during the last years of Sukarno's reign in the mid-1960s, in his memoir "Indonesia: The Possible Dream", said that he liked nasi goreng.
Kripik is closely related to krupuk since it is popularly considered a smaller-sized krupuk.In Indonesia, the term krupuk refers to a type of relatively large cracker, while kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine.