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In non-Muslim majority areas, such as in the Chinatowns of major cities and on the Hindu-majority island of Bali, pork bakso might be found. [5] Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water. After the meat is done, the meatballs are dried and served or refrigerated for later use.
In Bali, the mixed rice is called nasi campur Bali or simply nasi Bali. The Balinese nasi campur version of mixed rice may have grilled tuna, fried tofu, cucumber, spinach, tempe, beef cubes, vegetable curry, corn, chili sauce on the bed of rice. Mixed rice is often sold by street vendors, wrapped in a banana leaf.
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.
Tipat cantok (Aksara Bali: ᬢᬶᬧᬢ᭄ ᬘᬦ᭄ᬢᭀᬓ᭄) is a Balinese popular local dish. It is made of various boiled or blanched vegetables with ketupat rice cake, served in spicy peanut sauce. In the Balinese language tipat means ketupat, while cantok means grounding ingredients using mortar and pestle.
Soto ayam, Indonesian counterpart of chicken soup.. This is a list of Indonesian soups.Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, [1] with more than 600 ethnic groups. [2]
Plecing kangkung is an Indonesian spicy water spinach dish from the island of Bali and Lombok.Plecing kangkung is made from blanched water spinach leaves (Ipomoea aquatica) and served cold with plecing sambal made from ground red chili pepper, shallot, garlic, bird's eye chili, candlenut, kaffir lime, shrimp paste, salt, and sugar. [1]
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
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.