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Kue asida (Arabic: عصيدة, romanized: ‘aṣīdah; Jawi: اسيدا) is an Indonesian pudding dessert made of water with mixture of wheat flour, sugar, cinnamon, cardamom, butter and honey.
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]
Kalwedo is valid proof of ownership of indigenous peoples in Southwest Maluku (MBD). [2] This ownership is joint ownership of common life. [clarification needed] [3] Kalwedo is rooted in the lives of indigenous peoples in the Babar archipelago and MBD. [2] The Kalwedo cultural inheritance is expressed in a language game, customs, and discourse. [3]
South Halmahera Regency (Indonesian: Kabupaten Halmahera Selatan) is a regency of North Maluku Province, Indonesia.It lies partly on Halmahera Island (occupying most of the southern peninsula of that island) and partly on smaller islands to the west and south of Halmahera.
The province of Maluku in Indonesia is divided into nine regencies (kabupaten) and two independent cities (kota); these in turn are divided administratively into 118 districts [1] known as Kecamatan. The 118 districts of Maluku, with the regency or city each falls into, are as follows:
Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia.
Pages in category "Endemic flora of the Maluku Islands" The following 22 pages are in this category, out of 22 total. This list may not reflect recent changes. A.