A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia.
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 1,300 ethnic groups.
Aguardente (Portuguese) or aguardiente (Spanish) is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula and in Iberian America.
Teh talua or teh telur is a tea beverage from West Sumatra, Indonesia. The tea is unique due to its use of egg yolk in its preparation. Chicken or duck egg can be used to prepare the tea. Other ingredients, in addition to tea and egg yolk, include sugar and calamondin.
A kopitiam or kopi tiam is a type of coffee shop mostly found in parts of Indonesia, Malaysia, Singapore, Brunei and Southern Thailand patronised for meals and beverages, and traditionally operated by the Chinese communities of these countries. The word kopi is an Indonesian and Malay term for coffee and tiam is the Hokkien/Hakka term for shop. Traditional kopitiam menus typically feature simple offerings: a variety of foods based on egg, toast, kaya, plus coffee, tea, Horlicks and Milo. Modern kopitiams typically feature multiple food stalls that offer a wider range of foods.
Teh tarik is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Indonesia, Singapore, and Thailand. Its name is derived from the process of repeatedly pouring the drink back and forth from one container into another with arms extended during preparation, which helps to slightly cool the tea for consumption and giving it a frothy head. It is made from a strong brew of black tea blended with condensed milk.
Cendol is an iced sweet dessert that contains droplets of pandan-flavoured green rice flour jelly, coconut milk and palm sugar syrup. It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian.
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. Others include ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiyya, bush okra stew. A local type of pita bread known as eish baladi is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today.
Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in Northern Sumatra region, Indonesia. Batak cuisine is part of Indonesian cuisine, and compared to other Sumatran cuisine traditions, it is more indigenously preserved. One characteristic of Batak cuisine is its preference to andaliman as the main spice. That is why andaliman in Indonesia sometimes dubbed as "Batak pepper".
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in Malaysia and Singapore, where the cuisines served are typically those derived from Indian Muslim and Pakistani cuisines, unique to the region.
Alcohol in Indonesia refers to the alcohol industry, alcohol consumption and laws related to alcohol in the South East Asian country of Indonesia. Indonesia is a Muslim majority country, yet it is also a pluralist, democratic and secular nation. These social and demographic conditions led to Islamic parties and pressure groups pushing the government to restrict alcohol consumption and trade, while the government carefully considers the rights of non-Muslims and consenting adults to consume alcohol, and estimates the possible alcohol ban effects on Indonesian tourism and the economy.
Alcohol in Malaysia refers to the consumption, industry and laws of alcohol in the Southeast Asian country of Malaysia. Although Malaysia is a Muslim majority country, the country permits the selling of alcohol to non-Muslims. There are no nationwide alcohol bans being enforced in the country, with the exception of Kelantan and Terengganu which is only for Muslims. The Islamic party respects the rights of non-Muslims and non-Muslim establishments like Chinese restaurants and grocery shops are excluded from such bans. The federal territory of Kuala Lumpur has the highest alcohol consumption in the country, followed by the states of Sarawak in second place and Sabah in third place.
Lahang is a traditional sweet and cold beverage from West Java, Indonesia, made from the sap of Arenga pinnata. The drink is commonly known in Indonesia; however, it is usually associated with the Sundanese of West Java. It is known as a traditional isotonic drink.
Sarawakian cuisine is a regional cuisine of Malaysia. Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food culture in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
