Indonesian Traditional Fooods

Timphan

Timphan

Do you know? Aceh is the place which attacked by Tsunami in 6 six years ago. And Acehnese have one special cake which only served in their big day like Idul Fitri or idul Adha. The Taste of Timphan

is sweet, because they mix durian extract with sugar, flour and egg. the mixing called srikaya.

Timphan always wrapped in banana leaf. Acehnese boiled the banana leaf and smear it with oil so the mixing inside it won’t stick to the leaf. This cake always be a favorite dish because it just appears twice in a years.

Rendang

Rendang

Rendang is a dish which originated from theMinangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore,rendangrendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendangis nothing like a curry.

Mpek-Mpek

Mpek-Mpek

Pempek, mpek-mpek or empek-empek is a dish from Palembang made of fish and tapioca. Pempek is served together with a dark, rich sauce called cuka or cuko (vinegar) and Baso Palembang. Kuah Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water.
There are many varieties of pempek. One of the most famous types is the kapal selam (Indonesian: “submarine”), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. Scientists says that the pempek kapal selam, being high in vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. Other varieties include pempek telur kecil (lit. small egg pempek), pempek keriting (lit. curly pempek), pempek pistel (lit. pistol pempek), pempek kulit ikan (lit. fish-skin pempek), pempek adaan, pempek lenjer, and pempek tahu (lit. tofu pempek).

Nasi Tumpeng

Tumpeng

Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).

The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf, and surrounded by assorted of Indonesian dishes.

And many others.