let share about general Traditional Culinary in Indonesia.
with 33 province and 237 million people Indonesia has so many traditional culinary.
if you looking this thread make sure that you already full. :p

Klepon
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Klepon is Indonesia traditional food made from glutinous rice shaped into small balls. Klepon stuffed with palm sugar and topping with grated coconut. When you bite you will feel the sensation of the sweetness of palm sugar.
Usually klepon has a green color comes from suji leaf or pandan leaf. When Ramadhan comes, Klepon often found in traditional markets. This traditional food more delicious eaten as a snack fit in the morning or afternoon. If there mochi in Japan, then there klepon in Indonesia with special taste of palm sugar. Klepon, sweet glutinous rice ball from Indonesia.
source (http://cookingfestival.blogspot.com/2010/07/klepon.html)



Bakpia

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Bakpia is traditional food from Yogyakarta, but in other places in Indonesia called Pia. Bakpia is a traditional cuisine that made from a mixture of green beans and sugar wrapped in a flour dough and then baked. Bakpia actually is not really original from Yogyakarta, but Bakpia is from China. In China, Bakpia real name is Tou Luk Pia, which means cake with meat contents. That's what makes bakpia from Yogyakarta have different taste with Tou Luk Pia from China. Bakpia have sweet taste like many other Yogyakarta traditional cuisine. In 1948 Bakpia began produced in the Pathuk Village, Yogyakarta.

Now many brands that sell bakpia spread all over the city of Yogyakarta. As the growing of bakpia industry, this cuisine have a variety of flavor like chocolate, pineapple, cheese, durian.
Many tourist who come to Yogyakarta, buy this traditional food as a souvenir. Bakpia feels more delicious when eaten while drinking a cup of bitter hot tea.

source (http://cookingfestival.blogspot.com/search/label/Indonesian%20Food)



Gehu

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ehu is Indonesian food which are often found around Bandung, West Java. Gehu term itself comes from the word "taoge"(bean sprouts) and "tahu" (tofu). Tofu and bean sprouts are the main ingredients to make gehu.
People usually eat gehu with green chili but gehu also delicious eaten with chilli sauce or tomato sauce. Gehu usually sold together with other gorengan (fried foods) such as bala bala, fried bananas, cireng, fried tempe, comro.
So if you travel to Bandung don't forget to taste gehu and other gorengan to fill your stomach and to relieve thirst you can buy bajigur or bandrek.

source (http://cookingfestival.blogspot.com/search/label/Indonesian%20Food)



Gudeg

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If you ever traveling to Yogyakarta, you must familiar with this traditional cuisine. Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young Nangka (jackfruit) and cooked with coconut milk, bay leaves, palm sugar, teak leaves and other spices like garlic, shallot. Teak leaves (daun jati) that makes gudeg coloured brown. It took a few hours to cook this traditional food. Like most other Yogyakarta traditional food, gudeg has a sweet taste. Gudeg usually eaten with other foods such as coconut milk sauce (areh) , sambal goreng krecek (this dish taste spicy), tofu, chicken, boiled egg and not tasty eat gudeg without white rice.
Gudeg have various types, there are three types of gudeg. Dry Gudeg, Wet Gudeg and Gudeg Solo. Solo is a city near Yogyakarta. To give more traditional impression gudeg is usually served on banana leaf.

source (http://cookingfestival.blogspot.com/search/label/Indonesian%20Food)

Indonesian Satay

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As in traditional culinary, satay is actually one of the prominent culinary in Indonesia that you can see all around the areas here in Indonesia. It has different kind of satay that is being the special characteristic for the area itself. Before that, we need to know, what is satay actually? Satay is a dish
that is made from pieces of meat seasoned and impaled with a stick made from bamboo or the midrib of the coconut leave. Meats that are usually used are beef, chicken, pork, and also fish. For the fish satay, lemongrass stalk is sometimes used as it adds a special and distinctive flavor.

Satay is a popular delicacy in Indonesia. There are various kinds of satays in Indonesia. From each area has different taste of satay concerning that the sauce that is used for the satay has the typical different seasoning from one to one. Some are like Sate Madura, sate Padang, sate Ponorogo, sate Tegal,
sate ambal, sate Blora, sate Banjar, sate Makasar, sate buntel, sate lilit, sate pusut, sate ampet, sate maranggi, sate klatak, the list can go on, are the example of satay that are can be found here in Indonesian culinary. That said, satay is also being the default dish in a celebration or ritual activity in traditional ceremony in Indonesia.

The fact is satay itself is spreading around in Indonesia, becoming this as the national dish of Indonesia. You can eat satay all around from the morning until the night because there’s always food stall or cadger in the street as the place you can buy this as your breakfast, lunch, or dinner menu. Though, satay in some places in Indonesia has the different sauce, yet commonly peanut sauce is the one that mostly can we found and easily be made in home.Satay may be served with a spicy peanut sauce, slivers of onions and ketupat too.
source (http://www.jajanankuliner.net/746/enjoy-the-ultimate-taste-of-indonesian-satay/)




Rendang

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Rendang is one of Minangkabau (an ethnic goup in West Sumatra Province, Indonesia) traditional dishes that use meat and coconut milk as a main ingredient and enriched with spices. Rendang, a dish with a spicy flavor is favored by the Indonesian community, and can be found all over the Padang Restaurant in Indonesia, Malaysia, and other countries. This dish is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.
Rendang is a dish containing rich spices. Generally, beef is the basic ingredient for making Rendang. But today, people also makes rendang with chicken. Besides beef, all you need to make Rendang are coconut milk and a blend of various ground spices, consisting of chili paste, galangal, garlic, ginger, lemongrass, onions, turmeric, and other various spices. The specificity of rendang is the use of natural ingredients that act as natural preservatives which able to kill pathogenic bacteria. Galangal, garlic, ginger and shallots are known to have strong antimicrobial activity. It makes sense, the rendang can be store for 1 to 4 weeks.
source (http://indo-yummy.blogspot.com/2012/03/rendang.html)

Nasi Goreng (Indonesian Fried Rice)

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Nasi goreng or actually fried rice in English, is food made from rice which is fried with spices and other ingredients. Fried rice is a popular food in East Asia and Southeast Asia.

Rice is one of important traditional Chinese cuisine, according to historical records already existed around 4000 BC. Fried rice then spread to Southeast Asia brought by Chinese nomads who settled there and created the typical local fried rice which is based on the difference in the spices and how to fry. Fried rice is actually emerged from several properties in the Chinese culture, that does not like to eat cold food and also remove the remaining food a few days earlier. Hence, the cold rice then fried to be served again at the table.



Nasi goreng (Indonesian fried rice) is also known as the national dish of Indonesia. Of the many dishes in Indonesia cuisine vocabulary, there is little that can be considered a true national dish. This national cuisine of Indonesia is known without boundaries of social class. Nasi goreng (Indonesian fried rice) can be enjoyed simply on the roadside stalls, vending carts, to the restaurant and the buffet table in the party.

There are many kinds of nasi goreng (Indonesian fried rice) recipes but the main element is the rice, cooking oil, soy sauce. In addition, many other extras that can be included, such as vegetables, meat, sauces, hot sauce, crackers and fried eggs.

source (http://indo-yummy.blogspot.com/2012/03/nasi-goreng-indonesian-fried-rice.html)

Bakso

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Indonesian Food - Bakso - Bakso or baso or meatball is a food, commonly made from ground meat blended with other ingredients. rolled into balls (small and sometimes bigger) and then to be cooked. Generally bakso are cooked by stewing, but can also by baking, frying, or steaming. Unlike sausage, making bakso is without process of curing, casing and smoking.

Generally the term bakso is followed by the type of basic ingredient (meat), such as bakso ikan (fish bakso/meatball), bakso ayam (chicken bakso/meatball) or bakso sapi (beef bakso/meatball). Based on main ingredients, particularly on types of the meat and the quantity of flour, bakso is divided into 3 types, bakso daging (common meatball), bakso urat (muscle meatball), and bakso aci (flour meatball). Bakso Daging or common meatball is bakso made from (muscle-less) meat, such as chuck and silverside/outside, with less adding flour than meat. Bakso Urat or muscle meatball is bakso made from muscle or meat that has a lot of connective tissue, such as rib. Bakso urat contains less flour than meat. Bakso Aci or flour meatball is bakso made by adding much more flour than meat.
source (http://indo-yummy.blogspot.com/2012/03/bakso.html)

brath endar ... mantap postingannya ... :thumb

^^ thank u admin
:p


Palembang Pempek

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Pempek or Empek-empek Palembang is the typical food made from fish and sago.Actually it is difficult to say that the center of pempek is Palembang because in almost all areas in South Sumatra produce it. Pempek presentation accompanied by a sauce of black brownish-called vinegar or cuko (Palembang language).

source (http://deliciousmaknyus.blogspot.com/)



Wedang Ronde or Ronde Drink

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No need to drink alcohol to seek warmth. Indonesia has a traditional drink that has more powerful benefits to stay warm. One of them is wedang ronde. In addition to warm, the drink is believed to be useful for our health.
source (http://deliciousmaknyus.blogspot.com/)

Mie Aceh or Aceh Noodles

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Mie Aceh is the cuisine spicy noodles typical Aceh in Indonesia. yellow thick noodles with slices of of beef, meat goat or foods sea (shrimp and squid) are presented within soup a kind of curry who savory and spicy. Noodles are available in two types of Aceh
source (http://deliciousmaknyus.blogspot.com/)



Biji Salak - Sweet Potato Balls in Palm Sugar Syrup

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source (http://culinaryindo.blogspot.com/2009/05/indonesian-traditional-food-biji-salak.html)

Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard

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I made this Padangnese/Minangnese (also known as Minangkabau, is indigenous to the highlands of West Sumatra, in Indonesia) style as our break-fast dish. They call it Sarikayo, some people may call it Srikaya and Sarikaya. But it never come into questions, in fact it enriches the culinary world of Indonesia.

Perhaps, not many of you knowing that Indonesia has various kind of foods. Not just the iconic dish beef rendang (which come from Padang/Minang), gudeg (young jackfruit in coconut milk, from Central Java), satay ayam (from Madura) or mie goreng Jawa (javanese style fried noodle), etc. In Indonesia you can find tons of traditional recipes that comes from each ethnic groups inherited in generations. They are usually rich in ingredients and full of spices.

Sarikaya itself is varied in Indonesia. You will find Sarikaya in green color with pandan extract in Palembang, Sarikaya pudding without steamed glutinous rice in Makassar and Sarikaya mold in the baking dish with steamed glutinous rice in Java.

source (http://yummy-corner.blogspot.com/2008/09/indonesian-traditional-food-ketan_27.html)

Nasi Kuning

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ellow rice is a typical Korean food. Food is made from rice that is cooked along with Turmeric and coconut milk and spices. Added with spices and coconut milk, yellow rice has a more savory taste than white rice. Yellow rice is one of the Variations of white rice which is often used as tumpeng. Usual yellow rice served with various side-dish pauk typical Indonesia.

Tradition in Indonesia of rice yellow color depicts the wealth, Prosperity and the lofty moral. Therefore, yellow rice often served on sukuran events and happy events such as birth, marriage and fiance. In Balinese tradition, the color yellow is one of the four Sacred colors which have, in addition to white, red and black. Yellow rice therefore often made at the ceremony Brass dish.

source (http://indonesiaculturalnews.blogspot.com/2009/07/nasi-kuning-traditional-indonesian-food.html)

Nasi Tumpeng

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Nasi Tumpeng, an Indonesian traditional food served for special celebrations. It is yellow rice created in a shape of a cone served with a wide array of chicken, beef, vegetables and sauces. Before the celebration begins, the tip of the cone is cut off to mark the celebration. Absolutely delicious!
source (http://indonesia-raya.tumblr.com/post/665290265/nasi-tumpeng-an-indonesian-traditional-food)

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source (http://mirrorforest.blogspot.com/2011/11/daftar-paket-nasi-tumpeng.html)

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source (http://theasiangrandmotherscookbook.wordpress.com/2009/08/25/yellow-rice/)

Cireng

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ireng (abbreviation of ACI fry, Sundanese for 'fried flour starch') is a snack that comes from the Sunda region is created with the fry batter mix of the main starch flour. This snack is very popular in the area Priangan, and sold in many forms and Variations in taste. Food is quite famous in the era of 80-an. This food consists of, among other starch flour, wheat flour, water, pepper powder, salt, garlic, soy, spring onion and oil. Now Cireng not only in Priangan, but has spread to almost all over the archipelago. Cireng generally sold by merchants who take bicycle with equipment to make Cireng on the back of the bike.

source (http://indonesiaculturalnews.blogspot.com/2009/07/traditional-indonesian-food-cireng.html)

Batagor

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Baso Tahu Batagor is in the frying, with the base material made of white dough out of the tenggiri tapioca and fish, served hot-hot, with the peanut flavor is very spicy and sweet, thick soy sauce and is usually provided in perasan lemon.

Start-first, sales batagor Kopo started in the area, famous for Batagor Ihsan, and several years later, the businessman batagor is more, there are even restaurants that rely on special meal is Batagor. End the end is almost in every place jajanan (Foodcourt) batagor available.

source (http://indonesiaculturalnews.blogspot.com/2009/07/traditional-indonesian-food-batagor.html)

Laksan

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Laksan Palembang is a typical food made from raw materials of fish and sago. Laksan made oval in shape with a sense that almost pempek, but the sauce served with coconut milk.
source (http://indonesiaculturalnews.blogspot.com/2009/07/laksan-traditional-food-indonesia.html)

Celimpungan

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Celimpungan food is coming from South Sumatra. Basic material is celimpungan dough sago and fish as well as empek-empek who also came from South Sumatra.The difference between them lies in the form and sauce. Celimpungan rounded shape with a diameter of 10 cm and thin (flat). Sauce made from coconut milk and other spices blend. Celimpungan condiment eaten with fries.

source (http://indonesiaculturalnews.blogspot.com/2009/07/celimpungantraditional-food-indonesia.html)

Chicken Taliwang

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Taliwang chicken is chicken-based food that is served with a flavor-flavor dried red chili, onion, garlic, red tomatoes, fried paste, kencur, sugar, and salt.

source (http://indonesiaculturalnews.blogspot.com/2009/07/chicken-taliwang-traditional-food.html)

Bajigur

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Bajigur beverages Beverages is a typical drink from Indonesia West Java area. Drink is usually sold with the caravan that included a stove because this drink is delicious when drunk in warm conditions. Beverages bajigur beverages are often drunk in the afternoon especially on a rainy day. Food is often shared bajigur beverages Beverages are served boiled bananas, boiled cassava and boiled peanuts.

Meanwhile, in the Special Region of Jogjakarta, is another name bajigur beverages Beverages from objurgation scalawag (Civilian), so that the long run its meaning shifted from the beverage into a Taboo word is spoken for, that calumny is often used.

source (http://indonesiaculturalnews.blogspot.com/2009/07/traditional-beverages-indonesia.html)

Otak-otak

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The brain is a brain-food from Malaysia, Singapore, Indonesia and made of fish (usually tengiri) wrapped by banana leaf and baked. City of south Malaysia, Muar, the otak-otak. In Indonesia alone, the brain found in many brain areas such as the north coast of Java.

Otak-otak is made from fish meat that is taken, mashed and spiced. Next fish flesh is inserted again into the fish skin which is then boiled or baked in a banana leaf wrapping.

Food can be eaten or accompanied with a spicy tamarind sauce. Sometimes eaten to accompany the rice.

source (http://indonesiaculturalnews.blogspot.com/2009/07/tradisional-food-indonesia-otak-otak.html)

Putu cake

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Putu cake (from the Java language, puthu) is a kind of Indonesian food such as cakes that contain palm sugar and grated coconut is wrapped by a steamed rice flour. This cake is usually placed with steamed in bamboo tubes and sold on the night. Sound typical of steam out of the tool pengukus this is the campaign tool for traders who peddle.

Most of the color of this cake Putu is white and green.

Some traders now replace the bamboo with a PVC pipe with practicality reasons, although in terms of the use of PVC endanger health.

Putu cake itself is reaching to other countries such as Singapore, even if the name and form for this cake a little different, but it's own with the traditional cake Putu Indonesia itself.
source (http://indonesiaculturalnews.blogspot.com/2009/07/tradisional-food-indonesia-kue-putu.html)

Lumpia Semarang

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Lumpia Semarang is a kind of food rollade contain Sprout bamboo, egg, and chicken or shrimp.

Lumpia Semarang cuisine is a mix feeling of Chinese and English, as indeed is the Chinese people Semarang inventor that married people of Indonesia.

Food is sold starting in Semarang and known at the time of the party at the sports GANEFO President Soekarno government.

Semarang on these five "mainstream" lumpia Semarang with different tastes. First flow of Gang Lombok (Siem Swie kiếm), the second flow Jalan Pemuda (deceased Siem Swie Hie), and third flow Jalan Mataram (almarhumah Hwa Siem Nio). Third stream came from one family Sing-Gwan Siem Tjoa Nio Po which is a single daughter and son-creator lumpia Semarang, Tjoa Thay Yoe-Wasih.

The flow of the four former employees are a number of lumpia Street Youth, and the fifth is the flow of people with a background of culinary hobby with the making of lumpia recipe lumpia learning Outcomes that have been circulating
source (http://indonesiaculturalnews.blogspot.com/2009/07/lumpia-semarang.html)

Gudeg Yogyakarta

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Gudeg (Javanese gudheg) is the typical food of Yogyakarta and Central Java is made from young jack fruit cooked with coconut milk and flavored with kluwek. Need time for hours to make this dish. Brown color is usually produced by the teak leaves cooked together. Gudeg eaten with rice and served with thick coconut milk sauce (areh), chicken, egg, and sambal goreng tahu krecek.

There are many variants gudeg, among others:

* Gudeg Kering, namely gudeg areh who served with thick, is much more viscous than milk in the dish.
* Wet Gudeg, namely gudeg presented with areh thin.
* Gudeg Solo, namely the gudeg arehnya white.

There is a story circulating in the community who make an issue of that brown color on the gudeg produced from chicken blood is added to the brew. This myth is not true, because the brown color resulting from teak leaves.
source (http://indonesiaculturalnews.blogspot.com/2009/07/gudeg-yogyakarta.html)

Gulai

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Is a kind of stew cooked food using raw materials from goat meat, beef, chicken or other meat types that have characteristic yellow because of the influence of the filtrate turmeric. Food is another form of this curry. Food oily and characterized using coconut milk.
source (http://indonesiaculturalnews.blogspot.com/search?updated-min=2009-01-01T00:00:00%2B07:00&updated-max=2010-01-01T00:00:00%2B07:00&max-results=50)

Soto Makasar

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Soto Makassar or Soto is a traditional food Mangkasara Makassar, South Sulawesi. Food is made from offal (Viscera) of beef boiled in a long time. Stew beef offal mixed sliced and then this hash ago flavored with ingredients that are mixed specifically. Soto is served in a bowl and eaten with Ketupat and "burasa". Currently Soto Mangkasara already spread to various regions in Indonesia, starting in the Roadside stalls to restaurants. And planned to start in November 2008 soto Makassar will become one of the domestic flight on Garuda Indonesia to and from Makassar.
source (http://indonesiaculturalnews.blogspot.com/2009_08_01_archive.html)

Ongol-ongol

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Ongol-Ongol is one of the traditional foods in Indonesia. Material, among others, consists of a sugar palm dry sago flour, water, sugar, and pandan leaves, coconut and salt.

source (http://indonesiaculturalnews.blogspot.com/2009/08/traditional-indonesian-food-ongol-ongol.html)

Oncom

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Oncom is the food of people in Indonesia, which consists of two main types: oncom red and black oncom. Oncom made from red kapang oncom Neurospora sitophila while oncom made from black kapang tempe Rhizopus oligosporus.

Oncom generally made from red pulp, and the soybean that has been taken in making protein know. While black oncom oilcake usually made from peanut sometimes mixed with the Lees (onggok) cassava flour or cassava, in order to have a better texture and more software.

Know is a waste residue from processing soybeans into known. Oilcake peanut pulp is derived from the peanut oil that has been taken with the mechanical process of Exploitation or extraction process.

Although the second form of waste materials, but is reviewed in terms of nutrition is indeed the second material is a material that nutrient dense, so that it is to be pitied or be removed if the cattle feed.
source (http://indonesiaculturalnews.blogspot.com/2009/08/oncom-traditional-indonesian-food.html)

Nasi Kucing

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Rice cat (or in a language known as Java "sega cat") is not a menu but rather a presentation on how to wrap a lot of rice found in the stalls Angkringan. Called "rice cat" as presented in the portion of the (very) few, like the menu to feed a cat. Nasi kucing rames rice is of the same shape, with a diverse menu: tempe dry, teri goreng, sambal goreng, tripe, milk, gut, head or Paw sate chicken and egg puyuh, the more favors if you burned briefly before first presented.

Rice that can be presented in the form of rice and ordinary rice tasty (rice Uduk) and in the portion of the little side dish is given a pirate sambal (chilli fried first), and a small piece pindang milkfish fry. If accompanied eat drink warm ginger-based (brown ginger, ginger coffee, tea and ginger) all the headaches - a cold will disappear by itself.

Rice cat known in various places in Central Java (including Yogyakarta) and is very popular among students because of the rather cheap price size bag for children kos, besides it also fit the tongue in India.
source (http://indonesiaculturalnews.blogspot.com/2009/08/nasi-kucing-traditional-indonesian-food.html)

Ayam Betutu Bali

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In traditional markets in Bali, not a little uniqueness in taste that tends to present the culinary delights the taste displayed by the subject itself and the food ingredients used to make food, One of them is the chicken Betutu.

Processed chicken Betutu indeed bali enough people tune in general. In traditional markets, there are certain merchants that offer a cuisine based on chicken think this characteristic. In traditional markets in Bali, not a little uniqueness in taste that tends to present the culinary delights the taste displayed by the subject itself and the food ingredients used to make food, One of them is the chicken Betutu. Processed chicken Betutu indeed bali enough people tune in general. In traditional markets, there are certain merchants that offer a cuisine based on chicken bercita think this characteristic.

Betutu is a side dish made from chicken or duck that contains the whole spices, then grilled in the husk fire. Betutu has been known throughout the district in Bali. One of the producers is Betutu Melinggih village, Gianyar Regency payangan district. Betutu used as a dish on the religious ceremony and ritual and tradition as the food and selling. Customers not only the placenta but also foreign state guests who come to Bali, especially in places such as in restaurants and hotels / restaurants. Betutu not hold long stored.

source (http://indonesiaculturalnews.blogspot.com/2009/06/ayam-betutu-bali.html)

Bika Ambon

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Bika Ambon cake is a kind of light that comes from Medan, North Sumatra. Made of basic materials such as coconut milk, sugar and eggs. In general, the Bika Ambon with pandan taste, although there are also other taste-taste like chocolate, cheese, and durian.

Initially, Bika Ambon historical existence is not known. Although there is the word "South", Bika Ambon was better known as by-City by special Medan. Here, there are at least 40 shops that sell this cake.

Being concerned for you as buyers, because the food is, can only survive in the best condition for about 4 days. Then, after the cake is usually started crust. This will reduce the sense of taste.

Perhaps, this food is estimated attendance over the two versions. The first is the first trader to trade the South to Malaysia, but this does not Bika Ambon behavior and finally to the City of Medan Hijrah. In fact, the food is light, people get Enthusiastic about Singapore's own. Because the next version of the food Pandanus this, the initial sales in Jl. Ambon, Medan. So that local people as DUB Bika Ambon Cake.

source (http://indonesiaculturalnews.blogspot.com/2009/06/bika-ambon-indonesia-food-tradisional.html)

Ketoprak

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Ketoprak is one type of food typical in Australia with an easy to use Ketupat found. Usually sold Ketupat using pushcart in the streets or on the pavement.

Know is the main component, bihun, cucumber, bean sprouts and can also use boiled egg with peanut sauce, soy sauce, and fried onion topping. Also served with crackers or additional emping melinjo. Some versions have also included as a component of food tempe.
source (http://indonesiaculturalnews.blogspot.com/2009/06/tradisional-food-indonesia-ketoprak.html)

Kerak Telor

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Crust having a speech impediment is the original food Jakarta (Betawi), materials with sticky rice and white rice, eggs, chicken, Ebi (shrimp is marinated, dry), which added fry onion, then given the ingredients that form of mashed sangrai coconut, red chilli, kencur , ginger, pepper grain, salt and sugar.
source (http://indonesiaculturalnews.blogspot.com/2009/06/tradisional-food-jakarta-kerak-telor.html)

Pletok beer

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Pletok beer is a drink that is made up of a mixture of several spices, including ginger, fragrant pandan leaves, and the Serai. This traditional drink known among ethnic Betawi. To keep the color more interesting, people usually use Betawi secang additional timber, which will provide the color red when mixed with hot water.
source (http://indonesiaculturalnews.blogspot.com/2009/06/traditional-drink-khas-betawi-bir.html)

Soto Betawi

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Soto Betawi is popular in the area of Jakarta. Like Soto Madura and first-born, Soto Betawi also uses jeroan. In addition jeroan, organs are often also included, such as eye, penis, and also the heart. Food traders typically Betawi said, not only the Betawi people who idolize food but also from some non-Betawi people from outside Jakarta. People who like Soto Betawi derived from the Bekasi, Depok and Bogor. During this soto Betawi identical with the sense of dressing, and beef tripe. The merit will be the attractiveness of the consumer. Types offered no soto mie, soto daging tripe, and beef soto feet.
source (http://indonesiaculturalnews.blogspot.com/2009/06/food-traditional-betawi-soto-betawi.html)

Rice Uduk

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Rice Uduk is the name of the kind of food made from basic materials that diaron white rice and steamed with coconut milk from the grated coconut, and given bumbui with nutmeg, cinnamon, ginger, and pepper leaves Serai.

Food is then dihidangkan with emping fries, fried know, omelet or fried eggs that have been cut, abon, dried tempe, fried onion, fried chicken, cucumber and sambal from peanut. Food is usually more often sold in the morning.
source (http://indonesiaculturalnews.blogspot.com/2009/06/traditional-indonesian-food-nasi-uduk.html)

Gado-gado

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Gado-gado is one of the food that came from India in the form of vegetables is boiled and mixed so one, with the spices or the sauce from the peanut mashed with onion and sliced egg on top of fry given.

Few emping or fried Crackers (there are also using prawn Crackers) are also added.

Gado-gado so can be eaten as salad with any seasoning / peanut sauce, but can also be eaten with white rice or sometimes also served with lontong
source (http://indonesiaculturalnews.blogspot.com/2009/05/traditional-indonesian-food-gado-gado.html)

Geplak

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Geplak food is typical of the city of Bantul made from grated coconut and sugar or palm sugar, a sweet taste. There is also a food called as Betawi with additional materials such as rice flour and rough-skinned citrus leaves.

There is also geplak made from waluh. Geplak industry in general can be found in the area of Bantul, Yogyakarta, the most grown by home industries. Further developing this type of confectionery widespread due to market demand and not only grown in the vicinity of the city Yogyakarta will but also in the entire archipelago

source (http://indonesiaculturalnews.blogspot.com/2009/05/traditional-food-yogyakarta-geplak.html)

Emping

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Emping is a kind of snack made with the raw material (usually seeds melinjo) until smooth and then dried in the sun.
Preparation begins with the emping melinjo menyangrai melinjo, peeled and then be diluted with a similar blow from the iron.

Food is produced by many small secondary, for example, especially in the District of Batang regency Limpung, Magetan Regency, East Java, or in Bantul. Emping partly exported to the Middle East.

Emping was also from a variety of materials, provided that contain enough starch. There emping made from corn ear (by craftsmen in the area of Yogyakarta) and the Riddles of the tubers. Emping also included in the serving of porridge, gado-gado, ketoprak, and others. As a snack stand on its own emping also sold in the form of emping balado
source (http://indonesiaculturalnews.blogspot.com/2009/05/emping-traditional-food-indonesia.html)

Izin Nambahin om
Comro (oncom di jero)
rasanya asin bahan baku utama singkong dengan isian oncom
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Misro (amis di jero)
rasanya manis bhan baku utama singkong dengan isian gula merah atau coklat (versi modern)
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Izin Nambahin om
Comro (oncom di jero)
rasanya asin bahan baku utama singkong dengan isian oncom
http://upload.kapanlagi.com/c.php?f=201207180724354_comro1_500602438062f.jpg
Misro (amis di jero)
rasanya manis bhan baku utama singkong dengan isian gula merah atau coklat (versi modern)
http://upload.kapanlagi.com/c.php?f=201207180724364_inforesep_misro_5006024491 982.jpg

YummY enak bgt kayanya Misro, ehehehehe
thanks brath
:cool:

:previous: enak2 buat buka :) ... jadi derita orang yang lagi puasa tuh ... :coffee:

:previous: enak2 buat buka :) ... jadi derita orang yang lagi puasa tuh ... :coffee:

iyaaaa miiinnnn.. jadinya laper pas siang2.
sabarrrrrr.. pahalanya makin nambah
:peacesign:

Putu cake

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http://1.bp.blogspot.com/_q0mOESRe8FE/SlA0NBp22iI/AAAAAAAAC2U/1pFceWoFsIY/s1600/budaya-tradisional-indonesia.jpg

http://1.bp.blogspot.com/_q0mOESRe8FE/SlA0HXWRm5I/AAAAAAAAC2M/BRlmVCObAO8/s1600/alat%2Bmusik%2Btradisional%2Bindonesia.jpg


source (http://indonesiaculturalnews.blogspot.com/2009/07/tradisional-food-indonesia-kue-putu.html)
this is putu bumbung :D

^^^ kue putu lazim ditemui di pulau jawa, ini sudah menjadi salah satu makanan "khas" dari etnis jawa dan sunda
:)

yang menjadi khas kue itu adalah suara saat mengkukusnya "tuuuuuuuuuuuuu" (bunyinya) hehehehe

wih klepon sama putu yang paling saya suka tuh...

What about Indonesian traditinal food from Papua ? Ambon ? Mollucas ? :bee:

This true Indonesian cuisine, there are many authentic Indonesian cuisine also that I have never tried. I hope try later

this is indonesia