21 Indonesia the most delicious Specialities and popular

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Create Food Lovers who like the way way, certainly less afdol if you guys ga nyobain specialties in places that you visit. Perhaps of many a traveler who often jalan2 there are a few who do not know, know, or try the specialties of the place that has been on the visit. for that I will share a little knowledge about the special food that later could you guys try if you visit places of attractions throughout Indonesia. and the following 21 food/Cuisine from various regions in Indonesia:

1. Mie Aceh

Mie Aceh very clearly derived from the region of Aceh. This noodle is one of the typical regional food in Aceh which is also a food typical of Indonesia. The basic ingredients of this food is derived from a yellow thick noodles with diirisi beef, goat meat or seafood such as shrimp and squid served in a soup form with a kind of savory and spicy curry.

2. Bika Ambon

Bika Ambon is a typical food of the region Indonesia Medan, North Sumatra. Bika is made from various ingredients such as eggs, sugar and coconut milk are generally flavored pandan wangi. Bika Ambon it became one of the favorite foods of the area.

3. Rendang Padang

Rendang or in a language known as Minangnya Randang Indonesia specialties that originated from the region of Padang, West Sumatra. Rendang is one of the traditional cuisine of the Minangkabau who use daginf and coconut milk as its base. Rendang is usually has the contents of seasoning spice repah.

4. the Gulai Ikan Patin Jambi

This cuisine is the cuisine of the famous and popular in the community of Jambi who became one of the typical cuisine of Indonesia. Fish Coconut Curry Catfish is cooked using tempoyak, namely meat durian fruit that’s been fermented. But there are also many people who Fish Coconut Curry cooking Catfish that replace tempoyak with coconut milk to avoid the smell and taste very pungent tempoyak.
5. Pendap Bengkulu

Pendap is one of the typical cuisine of Indonesia of Bengkulu. These foods are often hunted to tourists as souvenirs to take home to their origin, especially as the seasons Lebaran arrived. Pendap made of spices are diversified like garlic, kencur and minced chili pepper. These ingredients are then mixed evenly with grated young coconut.

6. Goulash Belacan Riau

Coconut Curry shrimp paste is typical cuisine Indonesia originating from the region of Riau. As the name suggests this goulash made from shrimp paste that is the cuisine with the basic ingredients of soup mixed with shrimp paste. Usually the material of another is Coconut Curry shrimp paste in the form of meat or of shrimp and fish

Empek-empek 7. Palembang

Empek-empek or pempek is often named as is typical foods Indonesia originating from the region of Palembang, South Sumatra. These specialties are often made of fish and sago. However, these foods are not only found in the area of Palembang only but there have been many communities South Sumatra which produced it.

8. Mie Bangka

Bangka noodle is one of the typical foods Indonesia originating from the region of Bangka. Mie Bangka illustrates typical Bangka Island community. These noodles made from yellow wet noodles that are usually doused with a spicy gravy. The gravy is made from a mixture of fish, shrimp, squid or crabs. This food is sometimes coupled with toge or sprouts, cucumber or cucumber and crackers. This dish is usually served hot in a State that is very delicious with spicy sensations from the cabenya.

9. Barbie Lampung

Barbie is one of the specialties of the region of Lampung Indonesia. This food made from fried fish or shrimp paste, mixed with burnt tempoyak or fermented durian already processed as well as the manga. The type of fish used as the basis for making these foods are usually the big-fish as large as belide, baung, layis and others – other. These foods will be very tasty if served using fresh vegetables such as tomatoes or cucumbers.

10. Egg Crust Jakarta

Typical food from Jakarta, this one is actually a fusion of Portuguese cuisine. Easy egg crust is found mainly in Jakarta at the time of the holding of Pekan Raya Jakarta even crust egg frequently made into a symbol of classic culinary culture.

11. Bandung Shake Noodles
Shake noodles of course differ in terms of the meatballs with noodles gravy or stuffing of the flagship. Meatball noodle soup tend to be more diluted, while noodle gravy whisk more viscous. The components consist of meatballs noodle noodle, vermicelli, bean sprouts, mustard greens, and meatballs. Meanwhile, whisk the noodle component consisting of noodles, bean sprouts, and squashed kikil.

12. Bandeng Presto Semarang

Bandeng Presto is fish whitefish cooked with high pressure pot is usually called presto. How to make fish spines that become soft milkfish so tasty to eat and hold longer if stored in the refrigerator. Usually serve with chilli shrimp paste and rice warm. If by chance you’re travel to Semarang and want to feel bandeng presto from his native area, please drop by at one of the shops lining along the street or Mataram Pandanaran Semarang.

13. Yogyakarta Gudeg

Gudeg is a culinary can not be separated with the city even to the extent that Yogyakarta has a nickname as Gudeg city. The original gudeg Yogyakarta has a very sweet taste. Gudeg is made from young nangka bersantan vegetable that is commonly enjoyed with rice, free-range chicken, egg and soy sauce.

14. Soup Rawon Surabaya

Rawon Rice/Soup Rawon is a stew with pieces of original rawon Surabaya, is well known in the area of Java island. Soup rawon Surabaya has a characteristic lies in the broth. Gravy from soto rawon this does not use soy sauce, however, use kluwek.

15. Bali Betutu Chicken
Shake noodles of course differ in terms of the meatballs with noodles gravy or stuffing of the flagship. Meatball noodle soup tend to be more diluted, while noodle gravy whisk more viscous. The components consist of meatballs noodle noodle, vermicelli, bean sprouts, mustard greens, and meatballs. Meanwhile, whisk the noodle component consisting of noodles, bean sprouts, and squashed kikil.

12. Bandeng Presto Semarang

Bandeng Presto is fish whitefish cooked with high pressure pot is usually called presto. How to make fish spines that become soft milkfish so tasty to eat and hold longer if stored in the refrigerator. Usually serve with chilli shrimp paste and rice warm. If by chance you’re travel to Semarang and want to feel bandeng presto from his native area, please drop by at one of the shops lining along the street or Mataram Pandanaran Semarang.

13. Yogyakarta Gudeg

Gudeg is a culinary can not be separated with the city even to the extent that Yogyakarta has a nickname as Gudeg city. The original gudeg Yogyakarta has a very sweet taste. Gudeg is made from young nangka bersantan vegetable that is commonly enjoyed with rice, free-range chicken, egg and soy sauce.

14. Soup Rawon Surabaya

Rawon Rice/Soup Rawon is a stew with pieces of original rawon Surabaya, is well known in the area of Java island. Soup rawon Surabaya has a characteristic lies in the broth. Gravy from soto rawon this does not use soy sauce, however, use kluwek.

15. Bali Betutu Chicken

This cuisine is one of the typical cuisine of Indonesia from Bali. Betutu chicken very much produced by people of Bali in the village area, sub Melinggih Payangan Gianyar Regency. The food is made from chicken meat intact, then the flesh is usually in pepper marinade that is placed in the central part of their chickens. After that, the meat is roasted with fire the Secant and ready for serving. Most of the people was astonished how to bake it for being so very tender roast meat like meat that has been steamed.

16. Chicken Taliwang Lombok

Lombok’s cuisine is one of the most popular foods in Lombok. This meal is called Chicken Taliwang. It’s obvious the main ingredient is chicken, chicken is chicken kampong young so foreboding. This chicken is usually processed and cooked with a variety of options such as grilled/fried and dipakar. The seasoning used this very tasty chicken Taliwang located from it tastes very spicy.

17. Soto Banjar

This cuisine is one of the typical cuisine of Indonesia from Bali. Betutu chicken very much produced by people of Bali in the village area, sub Melinggih Payangan Gianyar Regency. The food is made from chicken meat intact, then the flesh is usually in pepper marinade that is placed in the central part of their chickens. After that, the meat is roasted with fire the Secant and ready for serving. Most of the people was astonished how to bake it for being so very tender roast meat like meat that has been steamed.
Soto Banjar soto is typical of Banjarmasin, South Kalimantan with the main ingredients are fragrant and flavorful chicken spices such as cinnamon, nutmeg, cloves and beans. Soto contains chicken meat that has already shredded-shred, with additional fritters or boiled potatoes, boiled egg, and ketupat.

18. Manado Porridge

Manado porridge or gruel Tinutuan is favorite specialties from the island of Sulawesi. Tinutuan in Manado Malay means jumbled. In Manado porridge there are various vegetables, side dishes like fish, animal and vegetable side dishes such as tofu and tempe.

19. Coto Makassar

Actually the Coto has the same meaning with Soto. However, specific to Soto from Makassar, commoners know him as the Coto. Coto Makassar has its own uniqueness, namely in the form of content and bumbunya. The contents of the Coto Makassar consists of meat and offal. Taste the finely ground nuts are only found in kuah Coto Makassar.

20. Fish Gohu Maluku

Typical Fish Gohu Maluku this is typical food made from raw tuna. usually people refer to it as sashimi Ternate. by way of making fresh tuna meat cut into small, washed, and then greased with salt and lemon juice, cui, the next mixed with coarse leaves of rajangan balakama (Basil). Furthermore the onion and cayenne pepper, then stir fried with coconut oil. Hot coconut oil with onion and cayenne pepper is then poured onto a piece of raw tuna, followed by fried peanut sprinkles pounded rough.

21. Papeda Papua

This is a typical Papeda papua food that is typical of New Guinea sago porridge, this meal is usually served with tuna or mubara seasoned with turmeric. Papeda specialties are white and sticky textured resembles glue taste fresh. In food, there are a lot of fibre, low in cholesterol and nutritious vegetables.

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