1. MIE ACEH
Mie Aceh is a spicy noodle dish typical of Aceh in Indonesia. Thick yellow noodles with sliced beef, lamb or seafood (shrimp and squid) served in a kind of soup is tasty and spicy curries. Noodles are available in two types of Aceh, Aceh Mie Goreng (fried and dry) and Mie Aceh Kuah (soup). Usually sprinkled with fried onions and served with chips, sliced red onion, cucumber, and lime juice.
2. ARSIK FROM TAPANULI SUMATRA UTARA
Arsik cuisine is one of the popular Tapanuli area. This dish is also known as carp yellow spice. Carp is the main ingredient, which in their preparation is not disposed of its scales.
Arsik very distinctive spice, contains several components that are typical of the mountainous region of North Sumatra, as andaliman and cikala acid (fruit kecombrang), in addition to the typical archipelago common spices, like ginger and lemongrass. Spices mashed smeared on the body of the fish for a while. Fish then cooked with a little oil and heat until slightly dry.
Arsik very distinctive spice, contains several components that are typical of the mountainous region of North Sumatra, as andaliman and cikala acid (fruit kecombrang), in addition to the typical archipelago common spices, like ginger and lemongrass. Spices mashed smeared on the body of the fish for a while. Fish then cooked with a little oil and heat until slightly dry.
3. RENDANG FROM SUMATRA BARAT
Rendang is a traditional cuisine bersantan meat with beef as main ingredient. Typical cuisine from West Sumatra, Indonesia is very popular in all societies whether in Indonesia itself or abroad.
In addition to beef, rendang also use coconut (karambia), and a mixture of various spices typical of Indonesia in between Chili (Lado), galangal, lemongrass, onions and various other spices are usually referred to as (the cooker).
In the year 2011 through the internet poll involving 35,000 respondents who held CNN International, crowned as a meal Rendang ranked first in the list of 'World's 50 Most Delicious Foods' (50 most delicious dishes of World).
In addition to beef, rendang also use coconut (karambia), and a mixture of various spices typical of Indonesia in between Chili (Lado), galangal, lemongrass, onions and various other spices are usually referred to as (the cooker).
In the year 2011 through the internet poll involving 35,000 respondents who held CNN International, crowned as a meal Rendang ranked first in the list of 'World's 50 Most Delicious Foods' (50 most delicious dishes of World).
4. SOTO BETAWI FROM DKI JAKARTA
Soto Betawi is a popular soup in the Jakarta area. As with soto soto Madura and the eldest, also uses a soto Betawi jerohan. Besides jerohan, often other organs are also included, such as eyes, penis, and also hati.Soto Betawi is a popular soup in the Jakarta area. As with soto soto Madura and the eldest, also uses a soto Betawi jerohan. Besides jerohan, often other organs are also included, such as eyes, penis, and also the liver.
The term soto Betawi culinary cuisine is present in Indonesia around the year 1977-1978, but instead shall mean no soto prior year. Who popularized and the first to use the word soto soto Betawi is a seller in THR Lokasari / Prinsen Park, of course, with its own characteristic taste.
Many sellers soto during those years, usually called the foot soto Mr. "X" or other designations. The term soto Betawi began to spread into the general term when the seller soto is closed around 1991.
The term soto Betawi culinary cuisine is present in Indonesia around the year 1977-1978, but instead shall mean no soto prior year. Who popularized and the first to use the word soto soto Betawi is a seller in THR Lokasari / Prinsen Park, of course, with its own characteristic taste.
Many sellers soto during those years, usually called the foot soto Mr. "X" or other designations. The term soto Betawi began to spread into the general term when the seller soto is closed around 1991.
5. KAREDOK FROM PASUNDAN JAWA BARAT
Karedok or keredok is typical food in the area of West Java, Indonesia Pasundan. Karedok made with ingredients as follows, among others, cucumber, bean sprouts, cabbage, string beans, basil, and eggplant. While the sauce is made from red peppers, garlic, kencur, peanuts, tamarind juice, palm sugar, salt, and shrimp paste.
6. RAWON FROM JAWA TIMUR
Rawon or Rawon rice (because it is always served with rice) is a menu of soup meat with a distinctive flavor because it contains kluwek. Rawon, although it is known as the East Javanese cuisine (such as Surabaya), known also by the community east of Central Java (Surakarta).
Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chilli, kluwek, salt, and vegetable oils. All of these ingredients (except lemon grass and galangal) mashed, then sauteed until fragrant. Seasoning mixture is then put in beef stew broth with meat. Rawon typical dark color comes from kluwek.
Rawon served with rice, equipped with a small bean sprouts, green onions, crackers, and hot sauce.
In East Java Regional Rawon sellers are often found, especially rawon Pasuruan many well-known. In Jakarta can be found at Pondok Restaurant Jalan Nipah Prapanca XV no.3 Kebayoran Baru, South Jakarta (Jalan derivative before the Office of the Mayor of South Jakarta).
Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chilli, kluwek, salt, and vegetable oils. All of these ingredients (except lemon grass and galangal) mashed, then sauteed until fragrant. Seasoning mixture is then put in beef stew broth with meat. Rawon typical dark color comes from kluwek.
Rawon served with rice, equipped with a small bean sprouts, green onions, crackers, and hot sauce.
In East Java Regional Rawon sellers are often found, especially rawon Pasuruan many well-known. In Jakarta can be found at Pondok Restaurant Jalan Nipah Prapanca XV no.3 Kebayoran Baru, South Jakarta (Jalan derivative before the Office of the Mayor of South Jakarta).
7. GROMBYANG RICE FROM PEMALANG JAWA TENGAH
Grombyang Rice is a kind of mixed rice which is a typical food of the Immigration Office, Central Java. The name is derived from the shape of food presentation, which is between the content and gravy sauce that looks more wiggle (Javanese: grombyang-grombyang, meaning "wobbling").
Grombyang rice concoction consisting of rice, slices of buffalo meat and gravy, served in a small bowl and comes with satay buffalo. Another distinctive feature of rice grombyang lies in the wares in the form of a large pot, place the rice is covered with red cloth, accompanied the lighting dim oil lamp. Buyers enjoy a meal with a short sitting on a stool (stool).
It is not known exactly when this started specialties were created. But according to the narrative of the parents in Pemalang, rice dishes grombyang been around since the 1960s. At that time his merchandise grombyang rice sellers are not settled, but around the village.
Grombyang rice concoction consisting of rice, slices of buffalo meat and gravy, served in a small bowl and comes with satay buffalo. Another distinctive feature of rice grombyang lies in the wares in the form of a large pot, place the rice is covered with red cloth, accompanied the lighting dim oil lamp. Buyers enjoy a meal with a short sitting on a stool (stool).
It is not known exactly when this started specialties were created. But according to the narrative of the parents in Pemalang, rice dishes grombyang been around since the 1960s. At that time his merchandise grombyang rice sellers are not settled, but around the village.
8. TIWUL FROM YOGYAKARTA
Tiwul, or Thiwul substitute for rice is the staple food rice that are made from cassava or cassava. Residents of South Mountain (Pacitan, Wonogiri, South Mountain) is known to consume these foods daily.
Tiwul made from dried cassava. As a staple food, lower calorie content than rice but enough food to meet as a substitute for rice. Tiwul believed to prevent ulcer disease, stomach growling, and so forth. Tiwul been used for some of the staple food of Indonesia's population during the Japanese occupation.
Tiwul made from dried cassava. As a staple food, lower calorie content than rice but enough food to meet as a substitute for rice. Tiwul believed to prevent ulcer disease, stomach growling, and so forth. Tiwul been used for some of the staple food of Indonesia's population during the Japanese occupation.
9. BETUTU FROM BALI
Betutu is a side dish made from a whole chicken or duck that contains spices, then roasted in the fire of chaff. Betutu has been known throughout the district in Bali. One manufacturer is betutu Melinggih village, Gianyar regency kecamatam Chedi. Chicken is also a typical food betutu Gilimanuk. Betutu used as offerings in religious ceremonies and rituals as well as delicacies and sold. Consumers not only the people of Bali but also foreign visitors who come to Bali, especially in certain places such as in hotels and restaurants / restaurant. Betutu not stored longer lasting.
These are all typical foods areas in Indonesia and also many more that are more enjoyable, to get to know please visit their respective regions.
Do not forget it!
Do not forget it!
