11 Typical Foods Gorontalo Deliciously Unparalleled Rekomended Culinary

11 Typical Foods Gorontalo Deliciously Unparalleled Rekomended Culinary

The city that has the nickname "Serambi City Medina" is, in addition to rich in various exotic attractions, and look natural, also rich in various typical foods. If you visit Gorontalo, it's good to taste the following Gorontalo specialties:



1. Binte Biluhuta

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The first typical food of Gorontalo is Binte Biluhuta. The name of Binte itself is corn while Biluhuta itself is flush. So, Binte Biluhuta is corn that is watered.

This culinary consists of corn sticky white, grated coconut, shrimp, skipjack suwir, which then doused various spices typical of Gorontalo.

This food is most delicious when consumed while still hot, and will be more delicious if added with slices of green onion, basil, tomato, and chilli. To add aroma, you can add freshly squeezed orange juice. This culinary can you consume in the morning or evening.



2. Sate tuna Gorontalo

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Indonesia in addition to rich culinary soto, also rich in various culinary sate, one of which sate derived from Gorontalo. If you imagine the sate made from processed meat, then you are wrong, sate derived from this Gorontalo-based fish, precisely tuna fish.

This is one of the favorite menus of Gorontalo people. To get this tuna satay, you can find it in the beach area. To taste, certainly not pelru doubt, soft meat, and seasoning that fits, of course very inspiring appetite.

All you have to remember, when consuming this one culinary, because tuna meat is easily broken. This culinary is most appropriate if eaten with warm rice and sambal.



3. Iloni Chicken

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Chicken Iloni is the next typical Gorontalo food. The main ingredient for making this snack is chicken, the cooking technique is by burned, which distinguishes between grilled chicken Iloni with other grilled chicken is the spice used.

This Iloni roasted chicken concoction is turmeric, ginger, pecan, onion, garlic, and various other typical spices. Various kinds of concoctions, of course make the chicken is a unique taste, especially if added with coconut milk, of course make this chicken has a perfect taste.

After the spices are flavored with various spices as described above, the new chicken is roasted over the embers.



4. Ilabulo

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Ilabuo itself is a kind of Pepes, but the content used to make this snack is different from most Pepes, which is in Indonesia. The main ingredients for making Illabuo are sago and chicken ati.

Various kinds of these materials, then added with various kinds of spices and coconut milk. Then steamed, just like Pepes. When it is cooked, this snack fits when presented during the day.

What not many people know is, this culinary has been around since 15 BC, where culinary this one is usually served to the king in Gorontalo. This food is used as a unifier of kings in the region of Gorontalo.



5. Bilenthango

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Still discussing about the culinary that comes from fish, culinary or typical food from the next Gorontalo is Bilenthango. This is a culinary made of mujaer fish, or the local people call it with Javanese fish.

How to make a culinary this one is not difficult, you only need to split the two mujaer fish, then given crumbs, such as red laurels, onions, pecans and tomatoes. After the spices are pervasive, the next fried food.

There is a unique technique of frying this fish, namely by using banana leaves, which are placed as an oil pedestal. This is so that fish do not burn, when fried.



6. Vegetable putungo

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Some of you may already familiar with this one culinary, his name is vegetable putungo. This one vegetable based banana heart. This is one of Gorontalo's traditional cuisine.

Putungo vegetables can be processed into various ways, this is adjusted to the menu that will be served with the heart of the banana. There are cooked by way of pan-fried, using coconut milk, or just serve as normal lalaban.

But most often is to consume this putungo vegetable with boiled milu or milu bakar. For taste, usually this culinary has a spicy taste.7. Lalampa

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In other areas, this culinary is better known as lemper. But there is a typical with typical snacks from Gorontalo, where glutinous rice is used, will be cooked with salt and coconut milk. While the contents of the culinary is a piece of tuna fish.

These snacks will then be wrapped with banana leaves, and steamed. Once cooked, this culinary will be burned again, to improve the taste that exists. Culinary is most appropriate if consumed to accompany lunch, or dikosnumsi to delay hunger.



8. Porridge sagaca

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Porridge is another common food that you can easily find anywhere in the world and in Indonesia, including the Gorontalo region. There are different from the porridge from Gorontalo.

Where one of the mixtures to make the slurry is a small cut of sagella fish. That is why this one is known as porridge sagela.

The sagela or Roa fish will be dried, then finely crushed, and given a variety of other spices, such as onions, peppers, tomatoes, and other things. This makes the porridge has a distinctive taste, and also tasty.



9. Tili Aya

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Tili aya this is one of the culinary that usually exist at the time of ramadhan, traditional event or other celebration event. The taste of this culinary sweet, because tebuat of basic ingredients of brown sugar mixed with some eggs and also coconut milk.

After the mixture is well blended, the next arrangement on a container made of specially arranged banana leaf. Steam the dough until done.

The people of Gorontalo believe consuming this culinary at dawn, especially when the fasting month arrives, making the body fitter.



10. Duduli

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If the area of ​​Garut in West Java is famous for its dodol culinary, then in Gorontalo, you will find Duduli. The basic ingredients used are coconut milk, brown sugar, and sticky rice. Culinary processing techniques that one is also still traditional. What is unique from this Duduli is a pack of snacks that use woka leaves.



11. Sabongi Cake

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This snack is one of the oldest snacks in Gorontalo. Gorontalo people are certainly no stranger to this one snack. Because this culinary has existed since the time of the kingdom until today.

The main ingredients of this culinary are bananas, and also cassava. The dough is then formed as a way, then fried until cooked. Culinary this one is a bit hard to find in Gorontalo, because of how to make it quite easy, and certainly does not take a long time.

11 Typical Foods of Balikpapan Famous Enak Banget No. 5 Suitable For By By

11 Typical Foods of Balikpapan Famous Enak Banget No. 5 Suitable For By By

Balikpapan special food is quite popular with the tourists who visit this city. Balikpapan is a developed city in East Kalimantan marked by many industries operating here.

Balikpapan got the name "oil city" because here there is a big oil refinery. Compared to other cities in Indonesia, the cost of living in Balikpapan is very high.

If by chance you are currently in this oil city, do not forget to buy souvenirs as souvenirs. Balikpapan special foods that you can make a fruit with a delicious taste is;



1. Iron Chips

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Among tourists, iron chips seem less familiar. But if you bring it home as souvenirs, guaranteed nagih. Because of this one snack it was certainly delicious and evocative taste. What is an iron chips? Of course you are familiar with cassava chips.

Yes, these iron chips are cassava chips made from selected cassava from boiled or fried, unlike cassava which generally turn soft, but cassava raw material is very hard. And, when made into chips, it tastes very crispy and tasty. Really, iron chips are really recommended for crunchy snack lovers.



2. Bread Monitor

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The typical Balikpapan breakfast is identical to the manta bread as a meal. Yes, mantau bread is the bread commonly used for breakfast. Unlike other types of breads that contain chocolate or sweet ones, manta bread is perfect for breakfast.

It's tasty outside because the way of presentation is by way of frying. The inside feels soft and delicious. You can use this watchmate as a delicious breakfast companion by dicocol balado sauce or black pepper sauce.

It will be more delicious if the bread is served with a goat meat or beef companion with a delicious flavor. The price of bread is definitely very affordable, just 2,000 rupiah per piece.



3. Abon crab

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Abon lovers must try this particular souvenir of Balikpapan. Usually, elsewhere, the types of abon sold are chicken meat, mutton, and beef. Well, in Balikpapan, you will be served with a special menu abon with the name of crab abon.

Abon is of course made of fresh crab meat which is the hallmark of fruit hand from Balikpapan. Abon crab available in various sizes of packaging where the packaging is a transparent plastic.

Price abon crab quite affordable and suitable if you make the fruit before leaving the oil city of Balikpapan.



4. Crab Peyek

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Are you a fan of the subjects as well as lovers of processed crabs? In Balikpapan, you will find typical food of tasty crab, crunchy, and delicious crab. Indeed, the largest marine product in Balikpapan is crabs.

Crab meat tastes delicious when processed into the object with additional spices that enhance the taste of the object and give its own uniqueness. Peyek crab suitable for use as a companion to eat or coffee friends at a relatively affordable price.



5. Amplang

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Balikpapan's specialty food is next to the envelope. It is undeniable that the enchantment is a typical food that is always missed and become the main souvenir target. The majority of people love fish crackers, but that is the hallmark of fish crackers from Balikpapan is the fish ingredients terbuaat of fish belida.

This fish is a fish that is rarely found elsewhere with a delicious taste extraordinary. fish belida with soft texture and it was tasty. Another plus is, in addition to the delicious taste, you can choose various flavor variants of this one. Still hesitate to bring souvenir crackers? Guaranteed nagih!6. Onde-onde Ubi Purple

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Onde-onde in Balikpapan is a special onde-onde. Typically, onde-onde made from flour base with green beans and sesame sprinkles, you will find onde-onde other variant in Balikpapan.

Onde-onde is made of purple sweet potato base. As we know that purple yam is a type of tuber rich in vitamin A is good for the body. The contents were varied, ranging from green beans, cheese, chocolate, cheese to the original flavor of purple sweet potato. And, what makes this typical Balikpapan food is even more special is the sesame used is black sesame that increasingly beautify the look of purple sweet potato.



7. Potato Bingka

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In the past, bipa food was typical Balikpapan food that was only available during the fasting month, but not anymore. You can find typical food potato frames every day. Bingka is a typical food of Medan which is also found in the city of Balikpapan.

The basic ingredients are potatoes with many flavor variants, ranging from sight, cheese, original, and chocolate. Interestingly, this food is in the form of an attractive flower crown, the price is quite affordable. The tesktur is so melted on the tongue and certainly healthy, because the basic ingredients are potatoes.



8. Bakpia

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Balikpapan typical food this one is quite easy to find in other places, such as the most popular is Bakpia Malang and Bakpia Jogja. The material is not much different. However, there is a different from this Balikpapan bakpia, ie in terms of teksturrnya soft and distinctive aroma.

When bitten is definitely feels legit. Bakpia is a food that can last long enough to make a souvenir.



9. Roasted seafood rice

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Balikpapan's specialty food is next to seafood grilled rice. As mentioned above, Balikpapan is rich in seafood. One of the preparations are quite tempting tongue is seafood grilled rice.

In the rice wrapped in this practical, there are processed fish, crab, and shrimp with spices that enhance the taste. Practical enough because you no longer need to bring the side dishes separately. Its fuel-burning effects give a distinctive aroma.



10. Banana Claws

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Furthermore, snacks that always missed is banana gapit from Balikpapan. Made from basic ingredients of banana gepok burned on charcoal until half cooked. After that, the banana will be plastered with wood and then burned again until cooked.

Afterwards, to improve its flavor, banana gapit watered with a brown gravy made from coconut milk, brown sugar and jackfruit pieces. Yummy once!



11. Porridge Scissors

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Porridge scissors, unique name of this typical Balikpapan food this one. Basically, there is nothing special about this porridge. Only, the process of making it cut. The basic ingredients are glutinous flour, which is mixed with salt, suji leaf water, and water whiting.

Furthermore, the dough is formed or cut longitudinally then put in a stew of brown sugar, salt, and coconut milk. It's sweet and savory, perfect if eaten in a warm moment.

11 Foods typical of South Kalimantan Most Famous Most Compulsory in Try

11 Foods typical of South Kalimantan Most Famous Most Compulsory in Try

To unwind, after a day of strolling mengiliki the city of South Kalimantan. Next you have to taste bebagai typical food of South Kalimantan. This one area has a variety of foods that you should try, among others:



1. Soto Banjar

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Among the many foods in this area of ​​South Kalimantan, the most famous food se antero Indonesia is Soto Banjar. In fact, not infrequently, various restaurants in Indonesia, especially restaurants with traditional menus serve this one menu.

Although in Indonesia is a lot of soto menu, but that distinguishes between soto Banjar with other soto is kuahnya tend to clear. In addition, this one food is most appropriate if eaten mengupkan ketupat and also sate, not warm rice.

Actually Soto Banjar recipe itself there are 2 kinds, there is a watery and clear kerinya, but there is also a thick gravy and a bit murky color.



2. Kandangan Ketupat

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The next typical South Kalimantan food which is also quite famous from kaswasan is the Kandangan Ketupat. Called so, because this ketupat comes from kandangan area. The raw material for making this ketupat is rice, just tekstunya slightly harder than the general ketupat.

For supplementary materials, usually this ketupat served with fish haruan or fish cork. This processing technique is not fried, but cooked with coconut milk. The gravy will later be watered on the ketupat. South Kalimantan typical food is fit if consumed in the morning, afternoon or evening.



3. Manday

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The next typical South Kalimantan food is Manday. This culinary is made of cempedak leather, or the local people call it with Tiwadak. How to make this snack is cempedak skin will be preserved with a certain period.

The preservation technique is quite simple, where the cempedak skin, will be mixed with salt, then put into a tightly sealed container. Duration of preservation itself depends on taste, usually more sour the more delicious.

Culinary this one is usually cooked by frying, but there is also a way to cook by burning or even rolled. To cook this cempedak curry, usually added some specific herbs, to perfect the sour taste of cempedak skin.



4. Banjar Acid Gangan

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Culinary this one is actually a culinary home, but now it has started dipasarakan or peddled in some local restaurants. Gangan in South Kalimantan means vegetable. So the acid gangan is an acid vegetable. Sour vegetables in this area is certainly different from the sour vegetables you normally encounter.

This acid gangan yellow color, because it is made from turmeric, it feels fresh and also savory acid. Because this one vegetable also uses additional fish harang or Cork fish, sometimes even using catfish. This fish is most delicious if consumed with warm white rice.



5. Iwak Pakasam / Iwak Basamu

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Iwak Pakasam or also called Iwak Basamu is a preserved fish. The technique of preserving this fish, using turmeric, salt, and also rice that has been roasted before, then crushed.

The types of fish that are usually preserved include fish sepat, cork, saluang, and also Papuyu fish. The fish will be preserved for some time, depending on taste. The preserved fish, usually cooked by frying.

For this, you do not need to add a variety of spices because the fish has been given a variety of spices. Savory Savorsi and kriuk when consuming this preserved fish you will get.



6. Humbut Gangan

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This one also does not show up very often, it only appears during Ramadan, or official events, such as weddings or other celebration events. Humbut Gangan itself is a culinary made from beef ribs pieces are processed in such a way with bamboo shoots, and other typical South Kalimantan.

For taste, this dish has a sweet taste, and also tasty. This sweet taste that will dominate this culinary. This is what makes this culinary different from other types of vegetables, and this culinary is most appropriate when consumed with warm rice.7. Satay bone

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For you who like to sate sate, then you should try this one food. Sate which is based from South Kalimantan is different from culinary sate from other regions. this is one of the most popular favorites in the region.

His name is sate bone, but this has nothing to do with bone. This satay is made from the remaining parts of the body of unused chicken, such as skin, ginger, and also fat.

All these ingredients, will be ground with red spices or the local community mentions with habang seasoning (because it is dominated by chili). For taste, this food is not too spicy, there is even a mixture of sweet taste.



8. Lontong orari

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If you want to visit the city of Banjar, then do not miss this one culinary. Lontong Orari, is one menu that you can consume, either in the morning, afternoon or also at night. When viewed from the form, Lontong orari is similar to lontong vegetables in general.

But of course there are different. The first is the shape lontongnya, not round elongated, but triangle-shaped. The second is the side dish that accompanies lontong, if usually you will find a gravy containing chicken or beef offal, then in this food, you will find several kinds of side dishes, one of them is ikan haruan.



9. Lamang

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Other foods that are not less typical than other South Kalimantan food is lamang. Some of you may already know or even taste this one culinary. This South Kalimantan cuisine is cooked in bamboo.

The main ingredient for making lamang is glutinous rice. For Kandangan lamang, usually served with sambal satay, made from peanut, red chilli and hazelnut.

For presentation, usually lamang cut and arranged in the middle of the plate, then spiced spices, and added salted eggs, and nagara nuts that had been cooked with spice kareh. The taste of lamang, is tasty, chewy, but not tough.



10. Kalangkala

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Kalangkala itself is a unique culinary that you should try. Unlike vegetables in general, the main ingredient of this food is a fruit that has the same name, namely Kalangkala. The shape is round, and pink when ripe.

This one fruit grows a lot in the forests of Borneo. For taste, this fruit is similar to avocado, with soft meat. This vegetable is made using clear gravy, karea only sprinkled with a little salt, or there is also a pepper.

This culinary is most fitting if combined with sauce, rice, and fish.

11. Shameless

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You are certainly familiar with this one culinary. It is sweet, and is made from a combination of rice flour and also coconut milk, while for stuffing usually use slices of banana or jackfruit, which is added with pandan leaves.

11 Typical Foods Ambon Enak Banget No 7 Surely You Do not Know

11 Typical Foods Ambon Enak Banget No 7 Surely You Do not Know

Enjoying culinary is something that must be done every person during a visit to the cities you go to one of them ambon.

How not, this typical food ambon has a variety of typical foods with a delicious taste and can make people become addicted. There are 11 foods of the most delicious Ambon Among which are:

1. Nasi Kelapa Typical Ambon

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This coconut rice is a mainstay menu of ambon, but when viewed at a glance coconut rice is almost similar to uduk rice. the basic ingredients of these two types of foods also look almost the same, but at the time of presentation there must be a distinguish from these two types of food.

The main ingredient to make this coconut rice is rice and coconut milk. coconut milk used to make rice more tasty and not just anyone can make it, here requires a special technique in making it to produce delicious and distinctive coconut rice.

The first step in making this coconut rice is to put half cooked rice into a large container then mix with coconut milk to stir and then steam again. To get a tasty coconut rice you can mix the rice and coconut milk twice, in addition to savory rice also becomes not sticky.

The next step in the process of making spices, prepare first grated coconut, red onion and red peppers mashed, lemon juice, salt, shrimp paste and flavoring. Then put the spice into the grated coconut and mix well.

Before adding spices to the pan, sliced ​​garlic until fragrant and then enter the grated coconut that has been mixed with the spice, cook about 15 minutes. Fragrant aroma will come out when we cook, this makes the coconut rice ready for serving.



2. Bamboo Rice Typical Ambon

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Bamboo rice is typical of ambon, usually this menu becomes the main menu when it is relaxing. This bamboo rice is made from sticky rice and has a delicious flavor. In making this bamboo rice practically requires a high level of patience.

Usually the process of making this bamboo rice started early in the morning, the first step of making bamboo rice is washing the rice until clean and drain until no more water left. Then peel the coconut and grate to produce a coconut milk.

After the coconut milk squeezed give a little salt to the coconut milk so that the image of the coconut milk becomes strong, then paste the coconut milk and prepare the bamboo. Bamboo is used for medium size so that at the time of printing rice to get the right results.

In order for non sticky rice you can use banana leaves as a coating of rice in bamboo. The process of cooking is done from the pouring of rice into the mold and give the coconut milk so it can soak all the sticky rice. The time taken in making this bamboo rice is for 6 hours.



3. Banana Asar Typical Ambon

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In addition to the typical banana rice banana ambon this can also be a food dikala relaxed, this food is suitable to eat while accompanied by coffee or tea with a delicious taste image you can enjoy it.

The basic ingredients of this food is bananas, but in making bananas asar can only one type of banana is only a plantain. This banana cooking process by baking in the oven.



4. Fish Nutmeg Lemonade Ambon

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Nutmeg sauce is already known to be the original culinary of the population in the island of banda and the island is famous for having many spices. Nutmeg sauce has a delicious taste image value usually this nutmeg fish served in entertaining some Dutch acting while visiting the island banda.

Sauce is sour and spicy mixed so good and fresh when eaten. Usually these nutmeg fish can also be served with other foods such as red grilled snapper and papaya leaves that can produce a sense of solid taste.



5. Coffee Sibu-Sibu Typical Ambon

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For coffee lovers you can visit one coffee shop that is diambon the coffee house sibu-sibu. This coffee shop is the most popular and famous in ambon and this place is suitable for you who want to relax and chat with friends.

Favorite coffee or the most sought after visitors is coffee rarobang and coffee sibu-sibu. This coffee comes from a kind of robusta coffee beans that have been smoothed using the traditional way. In the composition of this coffee is also mixed with clove powder that has been smoothed, then sprinkled also walnut seeds as a complement of the aroma of coffee.6. Sambal Colo-Colo Typical Ambon

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This sambal has a name is quite strange, but the spicy flavor of sambal colo-colo is unmatchable and sambal colo-colo is a mandatory menu for ambon people in enjoying the food.

The main ingredients of chili sauce are chili, red onion, tomato and celery leaves. Then mix the spices into one, then give a little salt and lemon juice.

In addition to these materials, sambal colo-colo can also be added with raw walnut slices, basil leaves and sweet soy sauce. Sambal colo-colo can be enjoyed without having to be pulverized, if eaten can cause spicy flavor of acid that makes the tongue sway.



7. Nasi Lapola Typical Ambon

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Rice lapola is one food menu that has a distinctive taste of ambon, this food becomes a favorite food for the people there. Maybe this lapola rice still sounds familiar to people outside ambon, but this food tastes good enough to eat.

The lapola rice has a combination of processed from tolo beans mixed with rice. In making this rice cooked rice cook until half cooked. Then mix with tolo beans, grated coconut and a little salt to add a flavor image of the rice and stir until blended.

Then the next step steamed rice lapola this until cooked. This food is very tasty and tasty, for those of you who are visiting or who want to visit the ambon do not forget to taste this lapola rice, because this became one of the favorite menu of typical ambon food.



8. Typical Amar

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This dried fish comes from the tuna fish. This dried fish is cooked by way of tuna fish that had been cleaned stabbed with long bamboo then smoked for 1 hour. This fish is very tasty eaten especially with rice and sambal mainstay of ambon is colo-colo sauce.



9. Rujak Natsepa Typical Ambon

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Rujak usually exists in every region, but the taste and the making may be different from each region. rujak natsepa one of them, this salad is rujak that comes from natsepa beach.

Fruits used in making this salad is like pineapple, nutmeg, papaya, mango, guava, starfruit and also bengkoang. The combination of this fresh fruit produces a delicious flavored image and marinade made from palm sugar, tamarind, salt and also peanut goring.

Above are some typical ambon food that you can try when you visit the ambon and have a nice taste image that makes you addicted.



10. Gogos Typical Ambon

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This type of food can be spelled like a lemper with the inside contents such as abon or suwiran chicken meat. But unlike the typical ambon food is gogos which only contains suwiran fish. The ingredients in making this gosos are glutinous rice and fish that will be wrapped in banana leaves and then burned.



11. Dried Typical Dried Rivals Ambon

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The dried walnut bread from the ambon is almost similar to a slab of bread but the difference is toping it with sugar and chopped nuts. Walnuts have a delicious testur so delicious at the time of eating it.

In the process of making dried walnut bread only by baking in the oven. Usually dried walnut bread made souvenirs at the time to visit the ambon, because in addition to delicious bread can also last long when taken home.

10 Typical Foods NTT It's So Good People Rarely Tau

10 Typical Foods NTT It's So Good People Rarely Tau

10 Typical Foods NTT It's So Good People Rarely Tau
You want a culinary tour in NTT but confused to try what food? Do not hesitate and do not be afraid! Here you will get a special recommendation NTT good food and must be tried!



1. Kolo

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The first NTT food you must try is Kolo. Kolo is the name for grilled rice dishes in NTT. Kolo usually cooked in bamboo which will be placed above the coals of fire to be burned.

For the process of making, rice put into young bamboo with a length of about 30 cm. Inside bamboo, rice is mixed with water and spices. Then the bamboo that contains the rice, water and seasoning is placed standing in the coals of fire to be burned. Do not forget to close the hole termpat enter rice on bamboo with banana leaves.

The process of burning bamboo on the embers takes about half an hour. Once cooked, the kolo is removed from the bamboo and rolled with leaves as wrap.

Kolo is usually consumed on custom occasions. Kolo is the main menu suitable to eat along with vegetables and any side dish.



2. Catemak Corn

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For NTT the next typical food is Catemak Maize. Catemak corn is considered healthy because the ingredients - a natural material and usually served as dessert. Although as a dessert, Catemak corn has a salty and savory taste.

Catemak corn is made from corn, peanuts, green beans and sometimes also with pumpkin or vegetables. The ingredients are boiled with water that has been flavored with grams and seasonings.

If you look for comparability catemak corn is similar to the cook and how it looks, because after cooked maize catemak will have chocolate sauce.

These corn cattles are usually eaten as dessert at breakfast and lunch.



3. Bose corn

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Well it turns out the typical food of NTT is one more corn-based, namely corn bose. For those of you who do not know, NTT is one of the places in Indonesia as a corn area. So do not be surprised if a lot of eating from NTT made from corn.

Bose corn is a meal that can be used as a substitute for rice. Bose corn generally consists of corn and beans cooked with coconut milk. Despite the many variations of this cuisine, it is usually tailored to each taste.

How to cook bose corn is to cook water on a pan to boil, nuts input (usually red beans and peanuts). After the soft peas enter the corn into the pan, you can also add other ingredients such as pumpkin and vegetables.

What if these materials are cooked, mix the coconut milk and then give salt and seasonings into it. Let until the soup shrinks slightly and is absorbed by the ingredients, then lift and bose corn ready to serve.

Usually corn bose served with side dish of meat (chicken or beef). This meat can be mixed at the time of cooking or separated as toping.



4. Se'i Beef Smoke

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Basically NTT special food is mirp with smoked beef (smoked beef) in western cuisine. The difference is in the burning process.

If you do not know, fumigation is usually done to make meat last longer when stored. This fuming process is usually aimed at removing moisture in the meat and preventing bacteria from decomposing food to grow.

Se'i means thin meat that extends in the language of Rote Island. From this name the form of se'i is indeed a cut meat lengthwise before the fuming process. At first on the island of Rote, se'i use game materials such as deer and wild boar. But in the present, se'i can be adapted to beef.

The thing that distinguishes se'i this beef with regular smoked beef is the use of charcoal and wood kosambi plant. Smoking using kosambi will provide a different aroma and sensation than regular smoked beef.

The process begins with smearing the beef with salt, spices such as pepper and flavor, and honey timor that can be found in NTT. Set aside the meat to absorb the spices and leave for a few hours.

Before starting the burning of meat slices become long - length with a thickness of about 2-3 cm. Once ready with the coals of wood kosambi, covering the coals with the leaves kosambi plants or leaves kosambi ditempelakan to beef so that touches the meat only heat and smoke from the origin of combustion.

Usually the position of this beef is hung over a bit high coal so as not to get exposed. After many hours of curing process, se'i beef is ready to be consumed.



5. Starfruit Carrot

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If you are looking for a typical NTT food that is fresh, savory and berkuah, you can try the dish starfish sauce.

Star fruit sauce is usually made from tuna fish cooked like soup but with additional special spices and also thinly sliced ​​starfruit.

Spices commonly used for this dish are spices consisting of turmeric, pepper, salt, granulated sugar, ginger, onion, garlic, curly pepper, belimbing wuluh, leek, lime leaves and also lemon grass, if still less kick You can add enough seasonings.

Star fruit sauce has a profile of fresh sour taste but still tasty and biting. Sometimes in addition to the slices of starfruit, there are also other vegetables that are added. Recipes can usually be customized according to taste.



6. Rumpu Rampe

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Rumpu rampe is a typical food of NTT in the form of mixed stir between papaya leaf and papaya flower. This sauce is usually served in homes as a favorite vegetable dish.
This massakan usually consists of leaves and papaya flowers are pan-fried with extra onion, garlic, red chilli and even cayenne if you like the taste of spicy. All the ingredients were pan-fried with spices like salt and sugar and other spices.



7. Lawar Fish

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Lawar fish is a dish that contains fresh fish that is not cooked. For those of you who are afraid to eat raw fish, do not be afraid! This dish is guaranteed safe and tasty.

Fish lawar is usually made of marine fish cut thinly and cleaned and then soaked in a mixture of vinegar and lime. In this marinade the bacteria will die and the fish become "ripe". The sign that the fish is ready to be consumed is the color of the fish that turns into a dairy.



8. Manat stem

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Manepish is originally a typical dish of NTT that is processed from the birds, but over time this food using chicken ingredients even with the same spice.

Chickens or birds on a stem rot is usually cooked by means of a new burn will later be included in a pan that already contains spices and spices that have been pan-fried.

After the chicken or birds enter the pan with herbs and spices, add the coconut milk and cook until the chicken or birds soaked the mixture of coconut milk, herbs and spices. After the gravy thickens the lift and the stem is ready to eat ready.





9. Sambal Teri Khas NTT

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Anchovy is actually a typical NTT sauce. But because of its popularity, many regions adopted this sauce. Because of its popularity, today you can find this sauce in many places to eat throughout Indonesia.

How to make anchovy is very simple, you can even make it at home. First mix the cayenne pepper and red pepper, uleg along with chopped tomatoes and garlic and shallots. Sauté the mixture together with anchovies. Once anchovy is ripe and drain. Before serving, squeeze lime on top to give acid sensation.

This recipe can be customized according to taste and now variations of this sauce can you find in homes.



10. Karmanaci

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Karmanaci is a typical NTT meat dish. As a typical NTT food, Karmanaci is a favorite and popular.

Karmanaci consists of minced beef stir fried with spices. But this meat before boiled first boiled with spices, grams, sugar and other spices. Karmanaci feels soft and tasty because of these two processes.

For boiling process is usually braised meat with sugar, gram, soy sauce, soy sauce, ginger and pepper. If the meat is tender, then ready to pan-fried with garlic, onion, coriander, pepper, sugar and acid water. If the smell of stir-fry is already fragrant and the meat has permeated the spices, karmanaci is ready to be served.

10 Typical Foods Sumatera It's So Good Bang 4 No. Suitable For By By

10 Typical Foods Sumatera It's So Good Bang 4 No. Suitable For By By

Typical food of Sumatra is undoubtedly delicious, especially those from Palembang, Padang and Medan. That's because the use of spices on the dish is quite diverse and fit the dose.

In addition to its famous natural conditions are still virgin, one of the largest islands in Indonesia has a variety of delicious culinary and tempting taste buds. In fact, there are popular to foreign countries. Here's an example:



Rendang

pomacikitchen.com
Because of the pleasure it feels, in 2017 this West Sumatera cuisine is included in the World's 50 Most Delicious Food from CNN. He ranks first, followed by fried rice which also comes from Indonesia. Rendang is processed from beef mixed with various spices, such as chili, onion, garlic, galangal, turmeric and lemon grass.

There are also additional coconut milk that makes it feel more kick. Season perfect pervasive because the cooking process of the old and kept stirring. Initially one pot contains a lot of water, but after being cooked for 4 hours, it will shrink and seep into the meat.

In addition to using the meat, there are alternatives to choose from, namely the cattle lung. Other ingredients, other also marinade. Generally, garlic, red pepper, galangal, ginger and foliage are used to make a pulmonary rendang.

Not only that, the dose of santannya 1.5 times more. The cooking process itself is no different, but the result has a harder and dominant texture with brown color.



Soto Padang

pomacikitchen.com
This dish has spread in various regions in the archipelago. But, in the area of ​​origin, soto padang has differences, both in terms of materials and flavors. Although the recipes are simpler, such as beef, potato cakes, vermicelli and broth sauce, but if closer inspection it will be seen that the main ingredients are fried dry and cut into small pieces.

Indonesians used to call it jerky. Sotonya taste itself is very tasty and fresh, especially when served when still hot. Eaten with rice and crackers will be more enjoyable.



Sate Padang

iklantravel.com
Foods that are popular up to North Sumatra are using beef and cow tongue as the ingredients of the maker. Sometimes, even innards, such as heart, lung and intestine are also included. Seasonings of garlic, onion, red pepper, lemon grass, turmeric, ginger and other spices.

All spices cooked with beef broth, then given rice flour for a thicker texture.
The aroma of lemongrass and turmeric will burst so inhaled by the nose. Usually, the seller presents it with a slice of ketupat, then sprinkled with a lot of soup. The taste is savory and spicy so dominant so tasted tongue.



Bika Ambon

yogyakarta.panduwisata.id
In the form of a cake made from a mixture of flour, egg yolk, sugar and coconut milk, then fermented with water sap. The use of the last ingredient is what makes it distinctive. According to one seller of bika ambon, to produce a perfectly flourishing dough, it takes a newly hatched chicken egg and coconut milk from the coconut by the beach.

In addition, in order to be truly delicious, the process of decomposition must be done for 7 hours. Furthermore, only given the taste of food and dioven about 60 minutes. There is a history of why this snack was named bika ambon. So, first the cake was made and sold first on Jalan Ambon, not Maluku, but in Medan.

Currently you can find yellow snack on Jalan Majapahit, Medan Petisah. There are 30-40 shops selling them as souvenirs.



Mie Celor

id.tastemade.com
The dish originated from Palembang is a distant relative of Aceh aceh noodles. In one serving of noodles celor, there are noodles with broth sauce broth ebi. For the full version, there are additional shrimp, eggs, bean sprouts and chives.

Main dish made from egg noodles that become a mainstay for the people of South Sumatra, especially Palembang. In fact, it can be said that noodle celor only exist in the area. People often eat it as a breakfast menu. It tastes different and different from other types of noodles.



Model

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This typical Sumatra food is made from mackerel fish, tofu china, eggs and sago flour. Snacks commonly found in Palembang are presented with shrimp sauce. The taste is very tasty and delicious, especially the prawns so tasted. The processing begins with mixing fish, eggs, salt and ice water until thick.

Then, formed with a certain model and filled with Chinese tofu before frying. When cooked, can be served with gravy, soun noodles, cucumber and fried onions.Laksan

incesdedes.blogspot.co.id
In addition to pempek, snacks from Palembang is quite charming tourists. Both sense is similar, let alone equally made from fish and sago flour. But, sauce laksan reddish color like vegetable lontong.

It was also very tasty and delicious because of the mixture of coconut milk, dried shrimp, onion, garlic, pepper, coriander and other spices. In addition, what makes it different is the oval-shaped laksan. Generally, the menu is hunted by residents of South Sumatra as a snack alias stomach booster.



Lakso

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The food is very famous in Palembang because it has a unique shape and good taste. Made from sago flour and rice flour formed into white noodles. The model resembles a curly pempek because it is printed rolled up and attached.

Processing also uses both ingredients mixed with lime water and hot water. Laksso often eaten with coconut milk broth with additional protein-rich cork fish. The color is a little greenish, but the taste presented is so typical and delicious.



Sambal Tuktuk

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Confection of the Tapanuli region is a type of sambal made from aso-aso (dried bloated fish). The use of fish as a recipe is not without reason, because the area is abundant sea products. Although almost similar to the sambal in general, in terms of taste will be quite different because of andaliman.

In addition to the two ingredients, there is also pecan, garlic, onion, red chili, curly red chilli, salt and lime. If there is no aso-aso fish, it can be replaced with anchovies. The process of making begins with frying fish and roasting spices.

After it is smoothed and fed fish. Finally, add salt, lime and flavor to be more delicious. Thus the dishes of Andalas Island are very tempting. Among the typical dishes of Sumatera above, which one interests you the most?



Pop Chicken

saribundo.biz
This unique dish is made from chicken ground spiced galangal, garlic, onion, bay leaf, salt and lime. Typically, pop chicken is served with a sprinkling of sambal.

In order to beautify the look, sometimes some restaurants or restaurants add cassava leaves and boiled long beans.

The process of its own making begins by boiling chicken pieces with a spice fine. After that, boiled back, but given additional coconut water to sharpen the taste and aroma. When it is ripe, chicken can be drained to decrease moisture content. Next, fried in hot oil.

Pop chicken ready to be presented with chili sauce made from a mixture of chili, tomato and onion.