Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 600 ethnic groups.
Talempong is a traditional musical instrument of the Minangkabau people of Western Sumatra, Indonesia. The talempong produce a static texture consisting of interlocking rhythms.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Nasi kuning, or sometimes called nasi kunyit, is an Indonesian (Javanese) fragrant rice dish cooked with coconut milk and turmeric, traditionally served as part of the Tumpeng.
Bakwan is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. To achieve crispy texture, the batter uses a mixture of flour, corn starch and sago or tapioca. In West Java bakwan is known as bala-bala and in Semarang is called badak. It is similar to Japanese yasai tenpura, Korean pajeon, Bruneian cucur, Indian pakora, Burmese A-kyaw or Filipino ukoy.
Nasi lengko is a traditional Indonesian (Javanese) dish, typical Ngapak Javan dish of Cirebon, Indramayu, Brebes, Tegal and surrounding areas.
Gorontalo people, also known as Gorontalese, are a native ethnic group and the most populous ethnicity in the northern part of Sulawesi. The Gorontalo people have traditionally been concentrated in the provinces of Gorontalo, North Sulawesi, and the northern part of Central Sulawesi.
Mie koclok, is an Indonesian chicken noodle soup, a specialty of Cirebon city, West Java. The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca. Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot.
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots. Manadonese cuisine is known for its rich variations in seafood, generous amount of spices, extra-hot condiments, exotic meats, and European-influenced cakes and pastries. Popular Manadonese dishes include tinutuan, cakalang fufu, cakalang noodle, paniki, chicken or various fish and seafood spiced in rica-rica or woku spices, chicken tuturuga, and brenebon.
Rica-rica is a type of Southeast Asian hot and spicy bumbu found in Minahasan cuisine and Gorontalo cuisine of Minahasa Peninsula, North Sulawesi, Indonesia.
Asam pedas is a Maritime Southeast Asian sour and spicy fish stew dish. Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula.
Mie cakalang is a traditional Indonesian skipjack tuna noodle soup from Manado, North Sulawesi, Indonesia. Mie means "noodle", while cakalang is Manado dialect for "skipjack tuna".
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
The bening is a traditional baby carrier used by the Dayak people, especially the Dayak Kenyah in Bulungan Regency, North Kalimantan. It is made of carved wood and decorated with colorful wickers and beads, and sometimes also with metal currencies. Variations of images in the carved wood were based on the user's position on society. Images such as tiger and human face motifs indicate that the user is a member of the aristocracy or a noble family, while a plain bening without any decoration indicates the user is a commoner.
Gorontalese cuisine or Gorontalo cuisine is the traditional cuisine of the Gorontalese People of Gorontalo Peninsula, North Sulawesi island, Indonesia. It is also known as Hulontalo cuisine by perantauan (migrating) Gorontalo people after "Hulontalo", the name for Gorontalo in the local language.
Sate tuna or tuna satay, also commonly referred as Gorontalesetuna satay is a speciality satay, originally from Gorontalese cuisine, Sulawesi island, Indonesia.
