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.
North Sulawesi is a province of Indonesia. It is located on the Minahasa Peninsula of the island of Sulawesi, south of the Philippines and southeast of Sabah, Malaysia. It borders the Philippine province of Davao Occidental and Soccsksargen regions of the Philippines to the north, the Maluku Sea to the east, Gorontalo and Celebes Sea to the west and the Gulf of Tomini to the southwest. With the outlying island of Miangas to its north, it is the northernmost island of Indonesia. The province's area is 14,500.28 square kilometres (5,598.59 sq mi), and its population was 2,270,596 according to the 2010 census; this rose to 2,621,923 at the 2020 Census, while the official estimate as at mid 2022 was 2,659,543. North Sulawesi is known as a heaven for divers around the world.
The Minahasans or Minahassa are an indigenous ethnic group from the North Sulawesi province of Indonesia, formerly known as North Celebes. The Minahasa people sometimes refer to themselves as Manado people. Although the Minahasan pre-Christian creation myth entails some form of ethnic unification, before the nineteenth century the Minahasa region was in no way unified. Instead, a number of politically independent groups (walak) existed together, often in a permanent state of conflict.
Manado is the capital city of the Indonesian province of North Sulawesi. It is the second largest city in Sulawesi after Makassar, with the 2020 census giving a population of 451,916, and the official estimates for mid 2022 showing 454,606 inhabitants, distributed over a land area of 157.26 km2. The Manado metropolitan area had a population of 1,365,237 as of mid 2022. The city is situated on the Bay of Manado, and is surrounded by a mountainous area.
Tinutuan, also known as bubur manado or Manadonese porridge, is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia. Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp, which is then mixed with corn kernels and various leafy vegetables such as kangkung, kemangi, melinjo, and bayam (amaranth). Finally it is served with many toppings that may include fried shallots, fried tofu, spring onions, leeks, coriander, chili, condiments like sambal and dabu-dabu, and smoked or salted fish, usually skipjack tuna, anchovies, or nike.
Minahasa Regency is a regency in North Sulawesi, Indonesia. Its capital is Tondano. It covers an area of 1,141.64 km2 and had a population of 310,384 at the 2010 Census; this rose to 347,290 at the 2020 Census, and the official estimate as at mid 2022 was 350,317.
Cakalang fufu is a cured and smoked skipjack tuna clipped on a bamboo frame, a Minahasan delicacy of North Sulawesi, Indonesia.
Woku is an Indonesian type of bumbu found in Manado cuisine of North Sulawesi, Indonesia.
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.
Dabu-dabu is a type of spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu consists of diced red chili peppers, bird's eye chili, shallots, red and green tomatoes, salt, sugar, and mixed with fresh calamansi juice locally known as lemon cui or jeruk kesturi, sometimes replaced by kaffir lime or lemon juice. The chili pepper and citrus gives it a fresh, sour, and spicy flavour.
Colo-colo is an acidic condiment commonly found in Maluku archipelago, Indonesia. It is believed to have originated in Ambon city, and accordingly is often described as Ambon's sambal. Colo-colo is similar to Manado's dabu-dabu, as they both use many chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar, mixed with fresh calamansi juice or locally known as lemon cui or jeruk kesturi. The main difference is that colo-colo recipe often includes additional ingredients, such as chopped lemon basil, kenari nut, and tahi minyak or ampas minyak, or caramelized rarobang. As a result, colo-colo is darker and more oily than dabu-dabu.
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages.
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
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".
Tinorangsak or tinoransak is an Indonesian hot and spicy meat dish that uses specific bumbu found in Manado cuisine of North Sulawesi, Indonesia. The most common meat used in tinorangsak is pork. However, other kind of meat such as beef, chicken or seafood might be used as well. Spices mixture includes chili pepper, shallot or onion, ginger, lime leaves, lemongrass, lime juice, cooking oil, and salt.
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.
Ayam rica-rica is an Indonesian hot and spicy chicken dish. It is made up of chicken that cooked in spicy red and green chili pepper. The origin of this dish is from Minahasan cuisine of North Sulawesi.
In Indonesia, pastel refers to a type of kue filled with meat, vegetables, and rice vermicelli deep fried in vegetable oil. It is consumed as a snack and commonly sold in Indonesian traditional markets. The similar Manadonese version replaces the thin crust with bread filled with spicy cakalang and is called panada.
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