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Seblak (Sundanese: ᮞᮨᮘᮣᮊ᮪) is an Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia. Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. [1] Seblak is a specialty of Bandung city, West Java, Indonesia.
Bakso with noodle and bean sprouts. Bakso is commonly made from finely ground beef with a small quantity of tapioca flour and salt. However, bakso can also be made from other ingredients, such as chicken, pork, fish, or shrimp. [4]
Bandung surabi is drier and firmer with a pancake-like consistency, well known for a rich variety of toppings and recently developed fusion recipes. The serabi from Solo, however, is more traditional and only half-cooked resulting in a thin, crispy crust but a watery center with rich coconut milk taste.
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.
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]
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".
Mee bandung Muar – The original and authentic version served in Muar district is still considered the best. Meeshay – Also spelt mi shay, mee shay, mee shei, is a Burmese cuisine dish of rice noodles with a meat sauce. Mì Quảng – Vietnamese dish with rice noodles, meat, and herbs, commonly served with a broth, generally infused with ...
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]