Culinary in Indonesia
Our culinary world documents the enormous role of spices in local dishes that have foreign influences such as the Middle East, India, China and Europe. The following are the characteristics of various Indonesian spice dishes:
Sumatra
Indian, Arabic and Persian influences are felt in the fully spiced dining dishes. Roti cane, martabak, briyani rice, and various curry are examples. In Aceh, try the crab noodles. In North Sumatra, the Batak people use very spicy jungle pepper.
West Sumatra is unique with its rendang, chicken curry, and kalio, presenting a variety of spices. Meanwhile in South Sumatra and Riau, pepper is added to tekwan from Palembang and seafood fried vermicelli from Selatpanjang.
Sulawesi
Minahasa cuisine has a spicy taste from chilies and spices. Meanwhile, red bean soup, aka bruine bonen soup, is stir-fried with nutmeg and cloves. Bugis and Makassar cuisines such as coto mangkasara, konro soup, and brother soup have a strong spicy taste.
Java
Chinese culinary influences gave birth to Peranakan dishes. Come to Semarang, to taste the ngo hiong (five spice powder) spiced dish made from a mixture of fennel, cinnamon bark, cloves, deaf (flower of Lawang), and pepper.
Meanwhile, European culinary adaptations can be tasted in several cities, such as Solo with a solo strait menu, galantine steak, and sun soup, and Yogyakarta which has Javanese steak. Everything is peppered with pepper, nutmeg and cloves.
source NGA
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