Terminology Indonesian Food

1. Dojang Nakeng

       The image for dojang nakeng

Dojang Nakeng, which is seafood originating from Flores in the town of Ruteng 140 km to the mainland, is served using mint.

           2. Mie Rujak

This Rujak from Palembang uses vinegar and brown sugar. The ingredients are complete starting from yellow noodles, suun, and bean sprouts. Rujak noodles from Palembang use wet yellow noodles and suun as the main ingredients. Other supplements include tofu, bean sprouts that have been brewed with hot water and cucumber. The sauce is made from boiled water, brown sugar, vinegar, and subtle spices consisting of red chili, garlic, ebi, and salt. The sprinkles are fried shallots and crispy savory noodles. Some say rujak mie is a modification from Pempek because the Palembang people cannot get far from this fish-based meal. Pempek is cut into small pieces and then put into a salad. Although not made from fresh fruit and vegetables, the name rujak in this dish seems to describe a fresh sensation when eating it. Usually rujak mie is enjoyed as a snack in the afternoon. In addition to pempek, there are those who choose to add fried white tofu to the rujak concoction. It feels no less delicious because there is a soft, savory sensation from tofu.

           3. Soto Banjar

Soto Banjar is a typical Soto Banjar tribe, South Kalimantan with the main ingredient of chicken and fragrant aromatic spices such as cinnamon, nutmeg, and cloves. Soto containing shredded chicken meat, with extra cakes or boiled potatoes, boiled eggs, and ketupat. Like soto ayam, Soto Banjar spices in the form of onion, garlic and pepper, but do not use turmeric. Seasoning sautéed with a little cooking oil or samin oil until fragrant before putting it in a chicken stew sauce. Spices will be removed so that they do not come into the bowl when served.

           4. Vinegar Fish / Ikan Cuka

The name of this rare Padang cuisine is Vinegar or Cuko Fish, commonly referred to as that, is a blend of Sisiak Fish a kind of small Tuna in the market of Padang, fried in spices and combined with whole onions, whole chili plus spices then added with sour vinegar to produce a tasty and refreshing dish.

           5. Plecing Vegetables / Plecing Sayur

Vegetable Plecing is an Indonesian specialty originating from Lombok. Vegetable plecing consists of boiled water spinach and is served cold and fresh with tomato sauce, which is made from cayenne pepper, salt, shrimp paste and tomatoes, and is sometimes given drops of lime. As a companion to Taliwang Chicken, plecing kangkung is usually served with additional vegetables such as bean sprouts, long beans, fried peanuts, or urap. The water spinach used for this dish is also very distinctive, unlike vegetable kale plants which, for example, are prevalent on Java, but are in the form of water spinach which is usually planted in rivers that flow with certain methods, which produce water spinach with large, crunchy bars.

           6. Rendang

Rendang or randang is a spicy flavored meat dish that uses a mixture of various herbs and spices. This dish is produced from a cooking process that is heated repeatedly with coconut milk. The cooking process takes hours (usually around four hours) to dry and is pitch black. At room temperature, rendang can last for weeks. Rendang cooked in a shorter time and the coconut milk has not dried up called kalio, golden brown in color. Rendang can be found in Padang Restaurants throughout the world. This cuisine is popular in Indonesia and other Southeast Asian countries, such as Malaysia, Singapore, Brunei, Philippines and Thailand. In the area of ​​origin, Minangkabau, rendang is served in various traditional ceremonies and special events. Although rendang is a traditional Minangkabau cuisine, each region in Minangkabau has cooking techniques as well as different choices and uses of herbs.

           7. Taliwang Chicken

Ayam Taliwang is a typical food of Taliwang, West Sumbawa, West Nusa Tenggara based on chicken meat. The chicken meat is burned with dried red chili herbs, shallots, garlic, tomatoes, fried shrimp paste, kencur, brown sugar, and salt. This food is usually served with other typical Lombok food, such as kale plecing.

           8. Doko - Doko Cangkuning

Doko - doko Cangkuning (Bugis) or Roko-roko Cangkuning is one of the traditional Bugis cakes that actually exists throughout the archipelago, although it is similar but basically not the same. On Java, this cake is known as the mendut cake, wrapped in young banana leaves with quadrilateral while in Sumatra, especially West Sumatra, the cake is called "lapek bugis" or "lepat b