typical food 33 provinces in Indonesia

typical food 33 provinces in Indonesia

because I like to eat, so let's see the typical food throughout Indonesia, I get from muter-muter results on the internet and then summarized into one

"I winda ungguliana"

The following is a typical food throughout Indonesia, each province I love the example

yuukk mariiiiii in view, if there is one-one in maafin yaa: D 1. ACEH

Mie Aceh is the typical spicy noodle dishes Aceh in Indonesia. Thick yellow noodles with slices of beef, lamb or seafood (shrimp and squid) served in a similar soup is tasty and spicy curries. Mie Aceh is available in two types, Mie Aceh Goreng (fried and dried) and Mie Aceh Kuah (soup). Usually sprinkled with fried onions and served with chips, chunks of red onion, cucumber, and lime. I've never eaten ya, it feels good, a lot of the ingredients. 2. NORTHERN SUMATRA (FIELD)

Bika Ambon is a kind of confectionary from Indonesia. Made from ingredients like eggs, sugar, and coconut milk, Bika Ambon generally sold with pandan flavor, although it is now also available other flavors such as durian, cheese, and chocolate.
The origin Bika Ambon is unknown. Despite its name contains the word "ambon", Bika Ambon precisely known as souvenirs of the city of Medan, North Sumatra. In Medan, Jalan Medan Mojopahit area Petisah a sales area of the most famous Bika Ambon. There are at least 40 stores that sell these cakes. Bika Ambon ga not in question and it feels lagiii manisss, enaakk 3. WEST SUMATRA (Padang)

Rendang (Minang language: Randang) is one of the Minangkabau traditional dishes that use coconut meat and coconut milk as the main ingredient containing spices are rich. Dishes with spicy flavor is favored by the entire community, and can be found throughout Eating Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known by the name of Rendang Padang, whereas rendang is a typical cuisine Minang in general.
In 2011, rendang was named the dish first rank in the list of World's 50 Most Delicious Foods (50 dishes are the most delicious World) held by CNN International. 4. JAMBI

Catfish goulash is a dish that is popular in the community this Jambi.Gulai cooked using tempoyak ie durian flesh that has been fermented. But there are some people who choose to replace tempoyak with coconut milk to avoid the smell and taste tempoyak pretty stinging. Besides tempoyak other spices used in the manufacture of Catfish Stew is red chillies, galangal, lemongrass, turmeric, onion and garlic 5. BENGKULU Pendap is typical food Bengkulu. Food is often hunted tourists as souvenirs to be brought to their home areas, especially in the Lebaran holiday season as when ini.pendap made ​​of spices diverse, such as garlic, kencur, and chili grind. Then, the ingredients are mixed evenly with grated coconut.

6. RIAU Curried shrimp paste one of the typical dishes of Riau, goulash is made ​​with a mixture of belacan sauce or paste. The material is usually put on shrimp or fish.

7. RIAU ISLANDS brains is one of the specialties in the Riau Islands, both in Batam, Tanjung Pinang, as well as on the island of Biting. Anyway wherever we eat, these snacks do not have to miss. Here there are two types of brains are brains are made ​​from fish and from the more spicy squid. These brains wrapped in palm leaves that are green all the lidinya, which is then burned with fire.

8. SOUTH SUMATRA (Palembang) Pempek or Empek-empek is typical Palembang food made ​​from fish and sago. Actually it is difficult to say that the center is the pempek Palembang because almost all regions in South Sumatra produce it. Presentation pempek black sauce accompanied by brownish called vinegar or cuko (in Palembang). Cuko made ​​from the boiled water, then add brown sugar, ebi shrimp and mashed chili, garlic, and salt. For the indigenous people of Palembang, cuko from the first made ​​spicy to increase appetite. But with the influx of immigrants from outside the island of Sumatra, it is now commonly found cuko with sweetness for those who do not like spicy. Cuko can protect teeth from caries (decay enamel and dentin). Because in one liter of broth solution pempek there are usually 9-13 ppm fluoride. a complement to the distinctive taste eating dice are sliced ​​fresh cucumber and yellow noodles.

9. BANGKA BELITUNG noodles or noodles Bangka is one of the many hallmark community Bangka island, made ​​of wet noodles (yellow) ordinary doused with spicy sauce that usually terbuah of fish, shrimp, squid, or crab. and are often added with sprouts or sprouts, cucumber or cucumber, and crackers, delicious when served while still hot, and add the spicy flavor of chili.

10. LAMPUNG harpoon is typical food of the province of Lampung, Indonesia, namely dishes that are fried or baked fish sauce mixed with shrimp paste, tempoyak (processed durian) or mango. This type of fish is the large river fish such as belide, baung, layis etc, plus fresh vegetables. While the drink is sherbet, made ​​from mango fruit juice kwini. In food shops and souvenirs, there is also a special food that is sambel Lampung, lempok (lunkhead), banana chips, crackers kemplang, sweets etc.

11. BANTEN Sate milkfish is a typical food Banten. In contrast to the usual fish, meat skewers tender and boneless milkfish. Due to peculiar, satay banding become souvenirs of Banten, Banten is the youngest province in Java. Previously, Banten is part of West Java province.

12. JAKARTA crust egg is a food native to the area of Jakarta (Batavia), with ingredients of white glutinous rice, egg, ebi (shrimp marinated dry) plus dry roasted fried onion and seasoned mashed form toasted coconut, chilli red, kencur, ginger, pepper grains, salt and sugar.

13. WEST JAVA (BANDUNG) pancake sometimes called srabi or surabi is a light meal or snack market originating from Indonesia. Similar to a pancake pancakes (Pannekoek or Pannenkoek) but made ​​from rice flour (not flour) and given a liquid sweet sauce (usually from sugar palm). This sauce varies according to the region in Indonesia. An area famous with cake serabinya is Jakarta, Bandung, Solo, Pekalongan and Purwokerto, each of which has its own uniqueness. There is also a well-known Arab surabi because of its uniqueness located in the city of Bogor.

14. CENTRAL JAVA (Semarang) Lumpia Semarang is a kind of food rollade containing bamboo shoots, eggs, and chicken or shrimp. The taste of lumpia Semarang is a fusion between Chinese and Indonesian flavors because it was first made ​​by a Chinese descent who is married to an Indonesian and settled in Semarang, Central Java. The food started in Semarang sold and is known as the Games GANEFO held during the rule of President Sukarno.

15. IN YOGYAKARTA Gudeg (Gudheg Java language) is a typical food of Yogyakarta and Central Java which is made ​​from young jackfruit cooked in coconut milk. It took many hours to make this dish. The brown color is usually generated by a teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), chicken, eggs, tofu and fried sambal krecek.

16. EAST JAVA (SURABAYA) Rujak cingur is one of the traditional foods that are easily found in the area of East Java, especially Surabaya native region. In Javanese word "cingur" means "mouth", this refers to the material or muzzle the mouth sliced ​​beef boiled and mixed into the dish. Salad cingur usually consists of slices of several types of fruits such as cucumber, krai (a type of cucumber typical East Java), bengkoang, young mango, pineapple, kedondong and plus rice cake, tofu, tempeh, bendoyo and cingur and vegetables such as sprouts / sprouts , kale and beans. All the material was mixed with sauces or condiments made ​​of processed shrimp paste, boiled water to slightly dilute, sugar / brown sugar, chili, peanuts fried, fried onions, salt and sliced ​​thin banana green seeds are still young (bananas klutuk). All the sauces / condiments mixed with diuleg way, that's why salad cingur also often called salad pestle.

17. BALI Chicken Betutu is a side dish made ​​of chicken intact containing seasonings, then baked in the husk fire. Betutu has been known throughout the district in Bali. One manufacturer betutu is Melinggih village, kecamatam Payangan Gianyar regency. Betutu also a typical food Gilimanuk. Betutu used as offerings in religious rites and ceremonies as well as dishes and sold. Consumers not only the people of Bali but also foreign guests who come to Bali, especially in certain places such as hotel and restaurant / restaurant. Betutu not stored longer lasting.

18. NUSA TENGGARA ayam taliwang is typical food Lombok, West Nusa Tenggara-based chicken served with spices such as dried red chili peppers, onion, garlic, red tomatoes, fried shrimp, kencur, Java sugar, and salt. Usually served with traditional foods such as plecing kale Lombok.

19. NUSA TENGGARA Catemak corn is typical food East. Catemak corn is a dessert made ​​from corn, pumpkin wax and green beans cooked with spices flavor. Unlike the sweet color as compote, catemak tastes salty
        

WEST 20.KALIMANTAN porridge eating spicy Sambas is typical of the region Sambas in West Kalimantan. Although the name of the typical food berbanderol word "spicy" that will make food lovers who do not like spicy taste shudder, when presented will surely ask for more again. Because, spicy porridge is porridge made ​​from a mixture of vegetables and processed when there is no iota chili mixed materials.

21. SOUTH KALIMANTAN Soto Banjar is typical soto Banjar tribe, South Kalimantan with the main ingredient of chicken and aromatic spices such as cinnamon, nutmeg, and cloves. Soto contains shredded chicken meat already-shredded, with the addition of cakes or boiled potatoes, egg stew, and diamond. Like chicken soup, seasoning Soto Banjar such as onion, garlic and pepper, but do not wear saffron. Seasoning first pan with a little cooking oil or cumin oil until fragrant before being inserted into the sauce chicken stew. Spices will be appointed in order not to go into the bowl when serving.

22. CENTRAL KALIMANTAN juhu singkah is typical food Dayak community, Central Kalimantan, which is very tasty. These foods can be found in Palangkaraya, Central Kalimantan. Foods made ​​from rattan umbut is more delicious when combined with fish damselfish. Umbut rattan obtained by looking at the people around the forests where they live.

23. EAST KALIMANTAN Chicken Cincane is one of the culinary mainstay in the city of Samarinda. Typically, this culinary used as the main course when people Samarinda conducting a wedding or event welcomed the guest of honor. While a culinary tour to the city of Samarinda, Cincane Chicken menu can be found in some shops or restaurants. Chicken meat served with reddish spice into the distinctive characteristics of Chicken Cincane.

24. South Sulawesi Soups Konro beef rib soup is a dish typical of Indonesia who came from the tradition of the Bugis and Makassar. This soup usually made ​​with beef or beef ribs. Fry dishes blackish brown color is usually eaten with a small rhombus cut beforehand. The dark color comes from the fruit kluwek which is black. Marinade relatively "strong" due to the use of coriander.

25. CENTRAL SULAWESI (Palu) Fish Soup Banana Heart is typical food Central Sulawesi, precisely in the city of Palu. Foods with spicy sour taste that is fresh, using the snapper as the main ingredient.

26. SOUTHEAST SULAWESI lapa-lapa is a typical food in Southeast Sulawesi, lapa-lapa has guri and good taste, especially consumed with kaholeonarore fish (anchovies) further adds favors a meal. This culinary if in Java may be more in the know with lepet / lepat , tetapai-lapa lapa how to cook different from lepet / lepat because if lapa-lapa rice cooked together the coconut milk, until half cooked and then removed. Then cooled, and then wrapped bale (leaf). After it boiled again until cooked. So it feels more guri, lapa-lapanya steamed rather old.

27. GORONTALO Binte Biluhuta is typical food Gorontalo. These foods also called milu flush, because it is made ​​from milu (local language means jajung). The food is made ​​from shelled sweet corn we can get everywhere in Gorontalo. Based on typical food tradition here that the first Governor of Gorontalo, Fadel Muhammad developed the cultivation of maize in this area. The food is made ​​from corn, shrimp, coconut and a half old, star fruit vegetables, chives, basil, onion, lemon.

28. North Sulawesi Tinutuan or Manado porridge is Indonesian food from Manado, North Sulawesi. Others say tinutuan is typical foods of Minahasa, North Sulawesi. Tinutuan is a mixture of various kinds of vegetables, do not contain meat, so the food can be a food interaction between communities in Manado. Tinutuan usually served for breakfast in the morning with various complement the cuisine.

29. MALUKU Fish Asar is tuna or tuna baked with smoke. Usually comestible is sold on the roadside or in the markets of the city of Ambon and a lot in the afternoon. In the city of Ambon, it is not difficult to find these foods, you can simply walk to the area of Galala and market diesel will be found many stalls lined merchants displaying daganganya with various types of smoked fish of various sizes and types with low prices, with only 25,000 we've been able to bring home a fish for the afternoon of delicious.

30. North Maluku (Ternate) gohu fish is one of the specialties of Ternate. That it must be complete: gohu fish. You see, if only gohu called, it means that the papaya salad is also popular in the North. Ternate Gohu typical fish made ​​of raw tuna. Not surprisingly, many people refer to it as sashimi Ternate.

WEST PAPUA 31. As the name implies, Ikan Bakar is a typical food Manokwari Manokwari, Papua. Unlike the grilled fish that we usually encounter in most shop or restaurant, grilled fish has a distinctive flavor that can make the tongue sway since the typical extra sauce Papua splashed on it. The fish are commonly used as ingredient of this dish is tuna.

PAPUA 32. EAST Papeda or sago, a staple food of the people of Maluku and Papua. These foods are found in almost all areas in Maluku and Papua. Papeda made ​​from corn starch. The creators of the inhabitants in the interior of Papua. Sago flour is made ​​by tapping sago. Trees are good for making sago tree is aged between three to five years. At first staple sago cut. Then cob squeezed to extract the starch out. Of starch obtained from pure corn starch ready to be processed. Sago flour is then stored in a device called a Tumang. Papeda usually eaten with yellow sauce, made ​​from tuna or fish mubara and spiced saffron and lemon.

33. PAPUA CENTRAL Kue Sagu or bagea is a cake originating from Papua, the manufacture of this cake is the sago flour. Sago cake is a bit hard when bitten, but if it already exists in the mouth or in water will quickly dip into soft / mushy.