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Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, [1] South Sumatera, Indonesia. Pempek is served with a rich sweet and sour sauce called kuah cuka or kuah cuko (lit.
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 ...
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]
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 1,300 ethnic groups.
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]
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
In Indonesia, the name of the dish is said to be derived from the notion that the Palembang otak-otak resembles brain matter: the mixture of ground fish meat and tapioca starch is whitish grey, soft and almost squishy. [6] From Palembang, it is believed to have spread to the islands of Sumatra, Java, and the rest of the Malay Peninsula. [3]
Following the spread of Islam to Indonesia and trading, [1] Muslim Indian as well as Arab influences [2] made their way into Indonesian cuisine. Examples include Indian biryani , [ 3 ] murtabak , [ 4 ] [ 5 ] curry [ 6 ] and paratha [ 7 ] that influenced Acehnese , Minangkabau , [ 8 ] Malay , Palembangese , Betawi and Javanese cuisine .