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.
Wingko, wiwingka or bibika, which is sometimes called wingko babat, wiwingka or bibika, is a traditional Indonesian pancake-like snack made from coconuts. This kue is usually associated with Javanese cuisine.
The Karo, or Karonese, are a people of the Tanah Karo and part of the Karo people from North Sumatra, Indonesia. The Karo lands consist of Karo Regency, plus neighboring areas in East Aceh Regency, Langkat Regency, Dairi Regency, Simalungun Regency, and Deli Serdang Regency. In addition, the cities of Binjai and Medan, both bordered by Deli Serdang Regency, contain significant Karo populations, particularly in the Padang Bulan area of Medan. The town of Sibolangit, Deli Serdang Regency in the foothills of the road from Medan to Berastagi is also a significant Karo town.
Oncom is one of the traditional staple foods of the Sundanese cuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold.
Toba Batak is an Austronesian language spoken in North Sumatra province in Indonesia. It is part of a group of languages called Batak. There are approximately 1,610,000 Toba Batak speakers, living to the east, west and south of Lake Toba. Historically it was written using the Batak script, but the Latin script is now used for most writing.
Babi panggang refers to a variety of recipes for Indonesian grilled pork dishes, 'babi' meaning pig or pork, and 'panggang' meaning grilled or roasted in the Indonesian language.
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp.
Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. It is made from minced pork or dog meat stewed in its blood, coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman.
Manuk Napinadar or Chicken Napinadar is typical Batak cuisine in Indonesia that is usually served at certain customary feasts.
Dengke mas na niura is a traditional Batak dish originating from the North Sumatra province of Indonesia. The name of the dish means "pickled fish" in the Toba Batak language. The dish is made with raw carp which is soaked in Kaffir limes and seasoned with andaliman. According to local oral tradition, only Batak kings were allowed to eat the dish, but in modern times there is no such restriction.
Itak gurgur is a traditional Batak food that is generally eaten at a particular Batak customary event. It is made with the same ingredients as lampet, rice that has been traditionally milled, known as itak. It is made by kneading itak with shredded young coconut, sugar, and hot water. Once blended, the dough is molded by hand into the shape of a fist and steamed. The resulting taste is sweet and savory, similar to that of lampet.
Pohulpohul (itak pohulpohul) is a traditional Batak snack from Tapanuli, Indonesia.
Lampet or lapet is a typical and traditional Batak snack from Tapanuli, North Sumatra, Indonesia. The basic ingredient of Lampet is itak, which is rice that is grounded traditionally using minimal equipment.
Dali ni horbo, bagot ni horbo is a Batak dish from Tapanuli, North Sumatra, Indonesia.
Sasagun is a traditional Batak snack.
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".
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.
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname and can also be found in the Netherlands through their colonial links. Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei, where it is called kuih lapis. Kue lapis was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ).
Mie Gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra, Indonesia. Other that traditional Batak lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. Unlike common Indonesian noodles, the type of noodle used in this dish is a thick one called mie lidi, quite similar to spaghetti pasta, thus mie gomak is often described as Batak style spaghetti. Mie gomak is quite similar to Mie Aceh from neighbouring province.
Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic.
