10 Foods Native Indonesia must be sampled once in a Lifetime

Indonesia culinary enthusiasts have a long list of what food choices are delicious and must be sampled, at least once in a lifetime. See the list here!
You fans of culinary tour? For some, the food may be a mere food to fill hungry stomachs. But, for many others, food is one of the culinary masterpiece that deserves more appreciated. In every food specialties including culinary Indonesia, there is a long story journey a food into a dish typical of life in the midst of the community.

Every food has a long history which represent various elements of cultural elements, start local people, elements of the history, to the beliefs or myths. Any culinary art in the end is not simply about good food or food less tasty. Furthermore, it is also about understanding the culinary culture and history through certain dishes.

You can also better understand and love by exploring culinary Indonesia Indonesia. Indonesia is a country very rich in ethnic, linguistic and cultural and culinary richness.

Indonesia has the world's richest culinary tradition that has a characteristic strong taste. The wealth of food Indonesia reflects the diversity of the cultures and traditions of the country. As the archipelago with thousands of Islands and about 6,000 inhabited islands, we can find a wide range of traditional culinary Indonesia.

Almost all of Indonesia's rich cuisine with herbs and have a sense of strong spices. For example, Pecans, chili, galangal, ginger, galingale, turmeric, coconut, and other sebagianya.

Indonesia represents the culinary richness of the culture of Indonesia and remote areas. Every type of food Indonesia has a history of each that is interesting for you to see. So, while you enjoy the typical food of the middle of certain areas in Indonesia, you are no longer just ate the food literally. But also enjoy a piece of history that is enriching insight into you.

The future of traditional food in Indonesia

As the development of the times and the thin boundary between countries, outside of culinary culture also ambushing no less massive. You certainly remember when society "stricken" Western-style fastfood. Call it like fried chicken, burgers, pasta flour-pasta's, pizza, cheese pastry, kebab, sandwich, hotdog, and so on.

Indonesia society who has long known hooked eat, soak up the welcome explosion of culinary invasion beyond this. The product best-selling sweet flour fried chicken as well as burgers and a variety of other fastfood. Even at the turn, beyond that of the typical berakulturasi with Indonesia culinary original.

For example, it is now evident that flour chicken sales are equipped with sambal geprek. We know chilli is the hallmark of a very popular Indonesia culinary. Born also many other innovations like the burger taste beef rendang, kebab with seasoning modifications to better fit in with Indonesia's tongue, and so on.

But, what about the original Indonesia cuisine? It's not a little food-food areas are endangered because of the increasingly rare that preserve. For example, Bassang from Makassar, Kidu Karo Tribe specialities, typical Corn Grontol in Central Java, Wedang know, Clorot, Clover, etc.

However, many food specialties Indonesia in contention until now even favored to abroad. There are at least 10 different types of cuisine native Indonesia that you taste, at least once before you die! What is it? Let's try a search:

1. Rice Jambul, Cirebon

Rice Jambul or sega jambul is a typical food from Cirebon, West Java. Coming from the village of Jambul, but has nothing to do with fruit trees or jambul.

Rice Jambul consists of white rice, sambal goreng vegetable, tofu, lungs, liver or meat stews, fritters, omelettes, Bacon potatoes, eggs cooked fish stews, fried sambal, tempeh.

One of the original culinary Indonesia was originally earmarked for workers forced Netherlands era who are building roadways Beginning from Anyer to Cirebon Regency crossing Panarukan. The food is unique, this area provided with teak leaf wrappers so that the aroma is much more durable. Rice jambul became one of Indonesia's culinary taste, you must at least once in a lifetime.

2. Nasi Kapau, Agam, West Sumatra

NASI Kapau is typical Kapau, nasi rames Tilatang, Agam, West Sumatra. Regional cuisine consists of white rice, chili sauce, vegetable goulash or goulash, cubadak good (Buffalo or cow legs veins), gulai cangcang (bone and Buffalo meat), babek gulau (tripe). Nasi Kapau is characteristic of jackfruit Coconut Curry.

Jackfruit Coconut Curry cooked with coconut milk which tend to dilute, complete with long beans, cabbage, bamboo shoots, in Curry, Fern. Intestinal Coconut Curry (gulai tambunsu) mix chicken eggs and tofu are entered into the intestines of beef, Coconut Curry fish, good goulash, roast chicken, teri balado, Tunny balado, jerky balado, fried eel, and sambal lado green.

A side dish of nasi Kapau another form of fried chicken, chicken fried chicken Coconut Curry, green chicken rendang, beef rendang meat. Nasi kapau rice must be of high quality, are generally sent from Bukittinggi and Agam.

3. Nasi Liwet Solo,

NASI liwet is one of culinary styles derived from the President's home town of Solo, Jokowi. NASI liwet has a slightly sticky texture and savory taste that comes from the coconut milk.

NASI liwet cooked in a way that is still traditional, namely pans the clay with the burning of firewood. NASI liwet cooked with coconut milk until half-cooked and then steamed until cooked like rice cooking in General.

NASI liwet usually served with chicken curry with boiled egg, chicken and vegetables, chayote. Served in a banana leaf to wrap our delicious natural aroma.

4. Rice Krawu, Gresik, East Java

Krawu rice is one of the original mandatory Indonesia culinary you sample at least once in a lifetime, Moneysavers.

The name Nasi Krawu itself comes from the term krawuk, which in terms of the community's Gresik means "take any by using the hand". Because most sellers presents and prepare the menu sported a hand.

Krawu rice comes from Gresik, East Java. Consists of sticky rice with a side dish of beef cooked in such a way so that the ideals of the taste is savory and distinctive. In addition, rice krawu also comes with three types of serundeng, namely roasted coconut.

Yellow sweet Serundeng, the taste is spicy and Red serundeng serundeng black or poyah a savory seasoning with kluwak. The specificity of the krawu rice make this unforgettable meals is a terasinya chili spicy.

Krawu rice usually served on top of banana leaves and edible favors will be more direct hand wear. How to eat white rice so mixed, mingled first with serundeng and sambal.

5. Rice Gudeg, Yogyakarta

Gudeg is a special food of Yogyakarta origin made from young jackfruit cooked with coconut milk. It took many hours of warm processing. Brown color of gudeg retrieved from teak leaves are cooked together.

Gudeg is served with white rice, plus thick coconut milk or white, free-range chicken, eggs, tofu and sambal goreng krecek.

There are many variants of warm you need to try, that is the dry gudeg (gudeg is served with creamy white, which is thicker than the coconut milk in padang), wet gudeg is served with watered-down white then there is also Solo arehnya of warm white.

6. Nasi Gandul, Pati, Jawa Tengah

Rice is a typical regional cuisine gandul Starch (the coastal region of Central Java, was the way the North coast of Java). However, it is said that according to the story, the Starch in the area of popularized this gandul rice was the village of Gajahmati (South bus teminal starch. The village of Semampir/East from the village of gajahmati), which is frequently encountered words Rice Gandul Elephants died.

Although ultimately ubiquitous nasi gandul that comes not from the village of Gajahmati still write the village Gajahmati on the banner they place to eat. If traced the origins of naming gandul, rice proposing many versions about it.

7. Sokko/Songkolo, Makassar

Songkolo (Makassar) or Sokko ' (plurals) is a food made from white glutinous rice steamed until cooked, sometimes also wear black glutinous rice.

Songkolo served on a platter and given a sprinkling of shredded coconut that has been fried. Accompanying side dish of food typical of this Songkolo namely dried salted fish and salted duck eggs. Each serving of songkolo bagadang wrapped with banana leaves tied with a rubber.

8. Nasi Bekepor, Kalimantan

Want to feel the King of Kalimantan specialties? Just try Nasi Bekepor. This is the preferred cuisine Kings in Kalimantan.

The typical rice Kings it tastes similar to nasi liwet full flavor of coconut milk. If nasi liwet eaten with fried chicken, rice is eaten with bekepor meat Cook a scorched earth no less tasty.

9. Papeda, Papua

Paradise-Earth had a special food that was already quite famous i.e. Papeda. The food is made from sago flour so it's no wonder if the texture is thick. In addition the dining way by rolling up the food using the gata-gata (made of bamboo), freshly prepared dishes are eaten.

The usual side dish eaten with fish with sambal.

10. Sate Bulayak, Nusa Tenggara Barat

The food of the West Nusa Tenggara is the next bulayak satay, this food is not as popular as the chicken taliwang, but never underestimate the flavor will be present at Tenggaa West Nusa Tenggara specialties on this one.

This Satay is made with beef as the main ingredient. The seasoning used is also hereditary and seasonings have been a seasoning typical of Lombok.

Called sate bulayak because on this beef sate served in the rice cake also give another name is bulayak. One crumb seasoning-rempahnya is roasted peanuts boiled mashed in unison with the coconut milk.