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Nasi liwet Sunda, a “one pot” dish consisting of rice, and seasoned with spices like galangal, lemon grass, and Indonesian bay leaves. To further enhance the flavour, usually parts of a salted fish added as well. [1]
It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2] It is also widespread in Papua New Guinea and serves as the counterpart to central and western Indonesian cuisines that favour rice as their staple food. [3]
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 Sundanese (Indonesian: Orang Sunda; Sundanese: ᮅᮛᮀ ᮞᮥᮔ᮪ᮓ, romanized: Urang Sunda) are an Austronesian ethnic group native to western region of Java island in Indonesia, primarily West Java. They number approximately 42 million and form Indonesia's second most populous ethnic group.
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [4] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [5]
It usually provides a bar and bench instead of tables and chairs for seating and, sometimes, a choice of fewer dishes. Larger scale more established Padang eateries are referred to as rumah makan padang or Padang restaurant instead. Warung jamu specifically sells jamu traditional herbal medicine. Warnet or warung internet is an internet cafe.
This still image taken from video and provided by Airline Videos Live shows the Gonzaga University men's basketball team plane, back left, taxiing and being told to stop on the runway at Los ...
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".