Regional Dishes in Indonesia

Indonesian cuisine often demonstrates complex flavour acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as gurih (savory which equate to umami) and pedas(hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter). Five main Indonesian cooking methods are goreng (frying), bakar (roasting) or panggang (grilling), tumis (stir frying), rebus (boiling) and kukus (steaming).

Bubur Manado

Posted at 29 Sep 2014

Tinutuan or bubur manado or manadonese porridge is a rice porridge mixed with various vegetables such as spinach, kangkung, corn, pumpkin and sweet potato or cassava. Tinutuan is from Manado, North Sulawesi, Indonesia. Some people also said that it is from Minahasa, North Sulawesi, Indonesia. Etimology of the word tinutuan is unknown. Also, the exact time when tinutuan found is still unclear.

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Gudeg

Posted at 29 Sep 2014

Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) boiled for several hours with palm sugar, and coconut milk.Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish. It is often described as "green jack fruit sweet stew".

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Pecel

Posted at 29 Sep 2014

Pecel is a traditional Indonesian food that uses chili peanut sauce. The origin of pecel is unknown, and many cities claim to be the creators of pecel. However, the most likely origin of pecel is in the regency of Madiun in East Java. It is guessed that Pecel originated in the city of Ponorogo, because Ponorogo Chicken Sate uses the same kind of peanut sauce that is normally used in Pecel. It is also similar to the sauce used in Gado-gado.

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Rujak Cingur

Posted at 29 Sep 2014

Cingur salad is one of the traditional foods that are easily found in the area of ​​East Java, especially Surabaya native region. In cingur Javanese word meaning "mouth", this refers to the material's mouth or snout sliced ​​beef boiled and mixed into the dish. Cingur salad usually consists of several types of fruit such as sliced ​​cucumbers, kerahi (krai, which is a kind of cucumber typical East Java), yam, young mango, pineapple, kedondong, then add rice cake, tofu, tempeh, bendoyo, cingur, as well as vegetables such as sprouts / sprouts, kale, and beans.

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Sop Buntut

Posted at 29 Sep 2014

Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. It is believed by some that oxtail soup was invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals.

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