Five most delicious food in Indonesia
If to Indonesia must know the most delicious food. Indonesia has thousands of local specialty foods, there is a rice cake vegetables, Karedok, soup, sate, rendang, etc. Following the show's most delicious food in Indonesia Iweek version (Indonesia weekend).
1. Rendang
Rendang is a typical food of the Minangkabau, West Sumatra, Indonesia, but currently all Indonesian people love the rendang is evidenced by the Makanan padang throughout the desert regions in Indonesia. In 2011 CNN International (world news Station Network) rendang crowned as the world's most delicious dishes. Rendang consists of the main ingredient is meat plus spices.
2. Sate
Still in contact with meat, Sate food made from pieces of meat (chicken, goat, sheep, cows, pigs, fish, etc.) are cut into small pieces, and ditusuki with satay stab usually made of bamboo, then burned using charcoal embers. Sate is then presented with a variety of seasonings.
Sate allegedly created by the street food trade in Java around the beginning of the 19th century, based on the fact that the sate became popular around the beginning of the 19th century along with the increasing number of immigrants from Arabia to Indonesia. This also is the reason for popularity of the use of mutton and lamb skewers as material which is favored by people of Arab descent.
3. Nasi Goreng (Fried Rice)
Nasi Goreng made from rice fried with spices and other ingredients. Fried rice is a popular food in East Asia and Southeast Asia.
Rice is an important part of traditional Chinese cuisine, according to historical records already existed since 4000 BC. Fried rice and then spread to Southeast Asia brought by immigrants, Chinese immigrants who settled there and created the typical local fried rice which is based on differences in the spices and how to fry. Fried rice is actually emerged from several properties in the Chinese culture, who does not like cold food tasting and also remove the remaining food a few days earlier. Hence, the cold rice and then fried to be served back at the dinner table.
4. Bakso (Meatball)
Bakso or Baso is a ball of meat type most prevalent in the cuisines of Indonesia. Bakso are generally made from a mixture of ground beef and tapioca flour, but there are also Bakso made from chicken meat, fish, or shrimp. In the presentation, bakso are generally served hot with a clear beef broth, mixed with noodles, rice noodles, bean sprouts, tofu, sometimes eggs, sprinkled with fried onions and celery. Bakso are very popular and can be found all over Indonesia; from street vendors carts to great restaurants. Various types of bakso now widely on offer in the form of frozen foods sold in supermarkets and shopping malls. Sliced bakso can also be used as a complement to other foods such as fried noodles, fried rice, or cap cai.
5.Rawon
Rawon is a menu of soup meat with a distinctive flavor because it contains kluwek. Rawon, although it is known as the East Javanese cuisine (such as Surabaya), known also by the community east of Central Java (Surakarta).
Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chilli, kluwek, salt, and vegetable oils. All of these ingredients (except lemon grass and galangal) mashed, then sauteed until fragrant. Seasoning mixture is then put in beef stew broth with meat. Rawon typical dark color comes from kluwek.
(In extracted from wikipedia.org)
1. Rendang
2. Sate
Still in contact with meat, Sate food made from pieces of meat (chicken, goat, sheep, cows, pigs, fish, etc.) are cut into small pieces, and ditusuki with satay stab usually made of bamboo, then burned using charcoal embers. Sate is then presented with a variety of seasonings.Sate allegedly created by the street food trade in Java around the beginning of the 19th century, based on the fact that the sate became popular around the beginning of the 19th century along with the increasing number of immigrants from Arabia to Indonesia. This also is the reason for popularity of the use of mutton and lamb skewers as material which is favored by people of Arab descent.
3. Nasi Goreng (Fried Rice)
Rice is an important part of traditional Chinese cuisine, according to historical records already existed since 4000 BC. Fried rice and then spread to Southeast Asia brought by immigrants, Chinese immigrants who settled there and created the typical local fried rice which is based on differences in the spices and how to fry. Fried rice is actually emerged from several properties in the Chinese culture, who does not like cold food tasting and also remove the remaining food a few days earlier. Hence, the cold rice and then fried to be served back at the dinner table.
4. Bakso (Meatball)
5.Rawon
Meat for rawon generally is beef cut into small pieces. Seasoning the soup is very typical of Indonesia, which is a mixture of onion, garlic, galangal (laos), coriander, lemongrass, turmeric, chilli, kluwek, salt, and vegetable oils. All of these ingredients (except lemon grass and galangal) mashed, then sauteed until fragrant. Seasoning mixture is then put in beef stew broth with meat. Rawon typical dark color comes from kluwek.
(In extracted from wikipedia.org)
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