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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]
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]
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. [5] It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. [2]
In Padang restaurants, there are two methods of serving: pesan (ordering) and hidang (serve) method. Pesan, the most common method, usually employed by small restaurants with one or two customers ordering at a time, involves the customer examining the window display and choosing each desired dish, ordering directly from the attendant.
Western New Guinea, also known as Papua, Indonesian New Guinea, and Indonesian Papua, [3] is the western half of the island of New Guinea, formerly Dutch and granted to Indonesia in 1962. Given the island is alternatively named Papua, the region is also called West Papua ( Indonesian : Papua Barat ).
The most prominent hospital is the Papua Regional General Hospital (Indonesian: Rumah Sakit Umum Daerah Papua) in Jayapura, which is the largest state-owned hospital in the province. [194] Papua is reported to have the highest rates of child mortality and HIV/AIDS in Indonesia. [108]
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.
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.