Indonesia – Pisang Gapit
Ever you imagine eating a grilled banana? Pisang Gapit is a grilled banana, a traditional snack from East Borneo. Gapit comes from Kutai tribe languages means clamped.
Tag Archive for: Indonesian Cuisine
Indonesia – Semar Mendem
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine/by Fauzan AnandikaYogyakarta province in Indonesia is an iconic city with all its philosophy and artistic handicraft. When visiting Yogyakarta, tourists will have treated with various kinds of food. Semar Mendem’s name comes from Semar, the legendary character of the puppetry story.
Singapore, Malaysia, Indonesia – Murtabak
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine, Malaysian Cuisine, Singapore Cuisine/by ananya fatimaMurtabak is a kind of Paratha roti or maybe pancake but actually, it is filled with some stuff which made it special roti paratha. MURTABAK is the most famous street food. in the Arabic word which is written as ” MUTABBAQ ” have its meaning ” FOLDED “. This MURTABAK is famous in MALAYSIA, INDONESIA, SINGAPORE especially. Murtabak is originated for the Middle East.
Indonesia – Kapurung
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine/by Fauzan AnandikaAren’t you agree when I say tourism became one of the biggest economic boosters for a country? Especially countries with heavenly panoramic and unique culture. Indonesia has both of it. Come along with Coto, Kapurung also become popular as an authentic dish from South Sulawesi.
Indonesia – Gangan Paliat
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine/by Fauzan AnandikaSouth Borneo has become one of the world’s lungs with its vast forest. South Borneo’s capital city, Banjarmasin, knows for its river tourism. Banjarmasin city is also known for its freshwater fish dish. They cook it into various kinds of food, Gangan Paliat is one of them.
Indonesia – Sate Lilit
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine/by Fauzan AnandikaBali one of an island in Indonesia, an island with million attraction. Beautiful beach, unique tradition, and delicious food. As for culinary, Balinese people have their style of cooking. Tourists can see Balinese cooking style like in Sate Lilit that has become one of the most popular dishes on the island. Not only serve as a meal, but Sate Lilit also becomes a part of Hinduism religious ceremony. In the past, making Sate Lilit was a masculine symbol for every male in the village.
Indonesia – Angeun Lada
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine/by Fauzan AnandikaMount Krakatau is a mountain island in the Sundanese strait in Indonesia. When visiting Krakatau, the best route is via Banten province. You will need 7 hours from Jakarta to mount Krakatau by land transportation. When crossing Banten province, don’t forget to recharge your energy by eating Angeun Lada.
Indonesia, Malaysia – Traditional Mutton Rendang
/0 Comments/in Asian Cusine, Indonesian Cuisine, Malaysian Cuisine, World Cuisine/by finmailMutton Rendang is a special meat-based dish that is originated from the Minangkabau region or the state of Indonesia. This dish mutton rendang is cooked on special types of events like Eid-ul-Fitr and Eid-ul-Azha, special features such as parties, big events or weddings, etc. Mutton Rendang is a traditional dish of Indonesia and Malaysia because it is originated in Indonesia. There are many types of traditional dishes here but this one is the top traditional dish.
Indonesia – Lontong Balap
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine/by Fauzan AnandikaThere are many beautiful temples around Southeast Asia, and the biggest one is Kwan Sing Bio, located in Tuban, East Java, Indonesia. The East Java people also loved to eat steamed rice cake dish named Lontong, and the most popular meal is Lontong Balap.
Indonesia – Aunu Senebre
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine/by Fauzan AnandikaWest Papua is not only known for its beautiful sea but also its delicious food. One of them is Aunu Sanebre, a dish made from anchovy, grated coconut, and sliced taro leaves served with a side of papeda.