Hello sky-fella this time I will give you about the typical food in Indonesia. Because of the nature of tropical Indonesia so much spice plants, or plants that could be used as food. So happens Indonesia has hundreds of recipes Indonesian cuisine. Ever since the arrival of foreign traders in the days before Indonesia's independence make recipes Indonesia increased its variations. Compared to other countries of Indonesian dishes more colorful, more taste, more delicious and more can be enjoyed tongue anyone else where he came from. Ok without lengthy again I give some Indonesian cuisine that you do not encounter in other parts of the country except Indonesia or there that took him to the country.
1.Rendang Padang
Besides I already explained about in West Sumatra, it turned out exactly the Minangkabau of West Sumatra has a distinctive cuisine that is worldwide and diaki delicacy by the citizens of the world. That rendang. Rendang has become an icon of Indonesian food in the eyes of the world. For this dish recipe ingredients generally is basically processed beef. With condiments such as chili (lado), lemongrass, galangal, turmeric, ginger, garlic, onion, and also different additional seasoning each chef. Generally, the rendang spicy flavor, but some people make rendang variations that slightly sweet. Pengolahanya process takes quite a long time but these foods can last a long time, can be up to a week more. Rendang itself has a philosophy of deliberation and consensus for Minang community. Wow besides furnished it also contains a high philosophy.
2.Nasi Kuning Java
Java island is also not to be outdone by Sumatra. If Sumatra is famous for cooking are average spicy, in Java, characterized by sweet and savory dishes. One is Nasi Kuning. Nasi Kuning is often functioned as a tribute food or as part of a religious ritual in many parts of the island of Java and Bali. The basic recipe of this dish is rice cooked together turmeric and coconut milk as well as additional spices. To serve Nasi Kuning depending on the current situation of whether we will eat these foods. If only for personal consumption is usually a little extra side dish with Nasi Kuning. But if the use of an important event then the plus side dishes will be many, the more important the more expensive the food accompanying Nasi Kuning. Likes rendang, this food also has its own philosophy, namely wealth, prosperity and moral high. Eating from the yellow rice is often used as the main food in an important event such as ancestral rituals, birthdays and etc.
3.Coto Makassar
In Sulawesi characteristics more toward savory dishes. And the most famous is Coto Coto Makassar or other name Mangkasara. Coto Makassar in Indonesia's history is the oldest in Indonesian soto which ultimately inspired soup recipes that exist in other areas such as soto Betawi, banjo soup, soto Madura, and other soto. Moreover, Coto Makassar allegedly first appeared around age 16. At the time of this dish as a meal before the royal guards on duty in the morning. Indeed, there is no strong evidence Coto Makassar is the beginning of all the soup but as that is the belief of Indonesian society. Coto Makassar basic recipe made from processed beef with various spices and coconut milk primarily. However Coto Makassar has a special recipe of beef and beef offal processed bersam 40 kinds of herbs in a cauldron land called korong butto and served with burasa. That is the characteristic of Coto Makassar.
4.Papeda Papua
Papeda as unique as the name implies this food is also made from unique. Rather strange indeed in our ears hear this name. Especially if you look at the food we may assume it is the glue because the texture is almost the same. But for the people of Papua, papeda is their staple food. Papeda base material is sago which are found in nature Papua. In cooking it is easy enough just to boil without any mixture of the other ingredients except salt and sugar as an additive. In the presentation papeda sauce often served with yellow. Or often served with assorted fish menu. The cuisine is simple but the content of existing benefits are not that simple. In 100 grams of corn, contained energy of 209 kcal, 0.3 g protein, 51.6 grams carbohydrates, 0.2 grams fat, 27 milligrams of calcium, phosphorus 13 mg, and 0.6 mg of iron. [5] In addition, in the Sago Flour is also contained as much as 0 IU of vitamin A, vitamin B1 and 0.01 milligrams of vitamin C 0 milligrams. This means that the content of a low glycemic index at the sago make it safe for consumption by diabetics melitus.Tingginya fiber content in sago act as a pre-biotic, keeping the intestinal microflora, improve immunity, reduce the risk of colon cancer, reduces the risk of lung cancer, reduce the risk of obesity and facilitate defecation routinely besar.Mengonsumsi Papeda believed to eliminate kidney stones because of the nature Papeda which can act as a cleanser organs in the body manusia.Bagi often smoked, recommended diet for Papua typical this one because it can slowly clean the lungs. One basic ingredient dozens of health benefits.
Eits Indonesian cuisine is not only that. From the above foods I'm sure you want to try it. If tempted to try it soon find in your area if they're sold. If no yes please come to the place of origin of the dish originated. Guaranteed other than you can try it will certainly get a new experience in culinary tourism. Because Indonesia has a myriad of culinary tourism potential with hundreds of recipes. Ok see ya later!
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