Bumbu mie sop kampung

• العربية • Azərbaycanca • Bikol Central • Banjar • Català • Čeština • Deutsch • Ελληνικά • English • Esperanto • Español • Euskara • فارسی • Français • עברית • Italiano • 日本語 • Jawa • ქართული • 한국어 • Minangkabau • Bahasa Melayu • မြန်မာဘာသာ • Nederlands • Polski • Português • Русский • Simple English • Sunda • Svenska • தமிழ் • ไทย • Tagalog • Українська • Tiếng Việt • 吴语 • 中文 • 粵語 Salah satu varian sate, Sate Ponorogo yang bumbu mie sop kampung dari Ponorogo Nama lain Satai Sajian Menu utama Tempat asal Indonesia [1] [2] [3] Daerah Jawa [2] Masakan nasional terkait Indonesia [1] Malaysia [4] [5] [6] [7] Singapura [8] Suhu penyajian Panas Bahan utama Berbagai potongan daging yang ditusuk bambu dengan berbagai bumbu Variasi Variasi beragam di seluruh Nusantara dan Bumbu mie sop kampung Tenggara Artikel ini merupakan bagian dari seri Hidangan Indonesia bumbu mie sop kampung l • b • s Sate atau satai adalah makanan yang terbuat dari daging yang bumbu mie sop kampung kecil-kecil dan ditusuk sedemikian rupa dengan tusukan lidi tulang daun kelapa atau bambu, kemudian dipanggang menggunakan bara arang kayu.

Sate disajikan dengan berbagai macam bumbu yang bergantung pada variasi resep sate. [9] Daging yang dijadikan sate antara lain daging ayam, kambing, domba, sapi, babi, kelinci, kuda, dan lain-lain.

Sate diketahui berasal dari Jawa, Indonesia, dan dapat ditemukan di mana saja di Indonesia dan telah dianggap sebagai salah satu masakan nasional Indonesia. [10] Sate juga populer di negara-negara Asia Tenggara lainnya seperti Malaysia, Singapura, Filipina, dan Thailand.

Sate juga populer di Belanda karena dipengaruhi masakan Indonesia yang dulu merupakan koloninya. Sate adalah hidangan yang sangat populer di Indonesia; dengan berbagai suku bangsa dan tradisi seni memasak (lihat Masakan Indonesia) telah menghasilkan berbagai jenis sate.

Di Indonesia, sate dapat diperoleh dari pedagang sate keliling, pedagang kaki lima di warung tepi jalan, hingga di restoran kelas atas, serta kerap disajikan dalam pesta dan kenduri. Resep bumbu mie sop kampung cara pembuatan sate beraneka ragam bergantung variasi dan resep masing-masing daerah. Hampir segala jenis daging dapat dibuat sate. Sebagai negara asal mula sate, Indonesia memiliki variasi resep sate yang kaya.

Biasanya sate diberi saus, bisa berupa bumbu kecap, bumbu kacang, atau yang lainnya, biasanya disertai acar dari irisan bawang merah, mentimun, dan cabai rawit. Sate dimakan dengan nasi hangat atau bisa juga disajikan dengan lontong ataupun ketupat. Hidangan internasional yang mirip sate antara lain yakitori dari Jepang, shish kebab dari Turki, shashlik dari Kaukasia, chuanr dari Tiongkok, dan sosatie dari Afrika Selatan.

Sate terdaftar sebagai peringkat ke-14 dalam World's 50 most delicious foods (50 Hidangan Paling Lezat di Dunia) melalui jajak pendapat pembaca yang digelar oleh CNN Go pada 2011. [11] Meskipun Thailand dan Malaysia menganggap hidangan ini adalah milik mereka, tanah air sate yang sesungguhnya di Asia Tenggara adalah Jawa, Indonesia. Di sini sate dikembangkan dari adaptasi kebab India yang dibawa oleh pedagang muslim ke Jawa. Bahkan India tak dapat mengakui sebagai asal mulanya karena hidangan ini merupakan pengaruh Timur Tengah.

Jennifer Brennan (1988), Encyclopaedia of Chinese and Oriental Cookery [12] Kata "sate" atau "satai" diduga berasal dari bahasa Tamil. [13] Diduga sate diciptakan oleh pedagang makanan jalanan di Jawa sekitar awal abad ke-19, berdasarkan fakta bahwa sate mulai populer sekitar awal abad ke-19 bumbu mie sop kampung dengan semakin banyaknya pendatang dari Arab dan pendatang Muslim Tamil dan Gujarat dari India ke Indonesia.

Hal ini pula yang menjadi alasan populernya penggunaan daging kambing dan domba sebagai bahan sate yang disukai oleh warga keturunan Arab. Dalam tradisi Muslim Indonesia, hari raya Idul Adha atau hari raya kurban adalah peristiwa istimewa. Pada hari raya kurban ini daging kurban berlimpah dan dibagikan kepada kaum dhuafa dan miskin. Kebanyakan merayakannya dengan bersama-sama memanggang sate daging kambing, domba, atau sapi. Teori lain mengusulkan bahwa asal kata sate berasal dari istilah Minnan-Tionghoa sa tae bak (三疊肉) yang berarti tiga potong daging.

[ butuh rujukan] Akan tetapi teori ini diragukan karena secara tradisional sate terdiri atas empat potong daging, bukan tiga. Dan angka empat dianggap bukan angka yang membawa keberuntungan dalam kebudayaan Tionghoa. Warga Tionghoa Indonesia juga mengadopsi dan mengembangkan sate sesuai selera mereka, yaitu sate babi yang disajikan dengan saus nanas atau kecap yang manis dengan tambahan bumbu-bumbu Tionghoa, sehingga sate Tionghoa memiliki cita rasa seperti hidangan daging panggang khas Tionghoa.

Dari Jawa, sate menyebar ke seluruh Nusantara dan sebagai konsekuensinya, berbagai variasi hidangan telah dikembangkan. Pada akhir abad ke-19, sate telah melintasi Selat Malaka ke negara tetangga Malaysia, Singapura, dan Thailand. Pada abad ke-19, istilah tersebut bermigrasi, mungkin dengan imigran Melayu dari Hindia Belanda, ke Afrika Selatan, di mana ia dikenal sebagai sosatie.

Orang Indo Belanda membawa hidangan ini, serta banyak makanan khas Indonesia lainnya, ke Belanda, mempengaruhi masakan Belanda. [14] Cara memasak [ sunting - sunting sumber ] Figur pedagang sate keliling tradisional Jawa pada era Hindia Belanda.

Ada banyak resep sate yang ada di dunia. Akan tetapi secara garis besarnya resep sate adalah sebagai berikut. Kunyit atau kecap manis adalah salah satu bumbu penting untuk membumbui daging sate dan memberikan warna.

Daging sate sendiri banyak ragamnya, misalnya daging kambing, ayam, sapi, domba, babi, ikan, udang, bumbu mie sop kampung, kelinci,telur puyuh atau jeroan. Beberapa daging adalah daging eksotik yang kurang lazim, seperti daging kura-kura, bulus, buaya, kuda, kadal, dan ular.

Daging yang sudah ditusuki dan diberi bumbu baluran rendaman ini, kemudian dipanggang dalam bara api arang hingga matang. Sate dapat disajikan dengan bumbu kacang atau kecap manis, disertai potongan bawang merah dan mentimun. Disajikan dengan nasi putih panas, ketupat, atau lontong. Sate babi biasanya menggunakan saus bumbu mie sop kampung dasar nanas, atau kecap manis. Aneka ragam sate [ sunting - sunting sumber ] Indonesia [ sunting - sunting sumber ] Nasi campur Tionghoa dengan sate babi Indonesia adalah negeri asal mula sate, dan hidangan ini dikenal luas di hampir seluruh wilayah di Indonesia dan dianggap sebagai masakan nasional dan salah satu hidangan terbaik Indonesia.

[15] Sate, adalah hidangan penting dalam masakan Indonesia, dihidangkan di mana-mana, mulai dari gerobak pedagang kaki lima hingga restoran mewah di hotel berbintang, demikian juga di rumah atau dalam berbagai pesta, perayaan, dan kenduri. [16] Hasilnya telah tumbuh berkembang berbagai variasi resep sate di seluruh kepulauan Indonesia.

Di Indonesia terdapat beberapa rumah makan yang khusus menghidangkan berbagai macam sate, seperti restoran Sate Ponorogo, Sate Blora, serta gerai Sate Khas Senayan, sebelumnya dikenal sebagai Satay House Senayan.

[17] Di Bandung, Jawa Barat, kantor gubernurnya dikenal dengan nama Gedung Sate yang merujuk kepada kemuncak (mastaka) atapnya yang menyerupai sate. Indonesia memiliki koleksi jenis sate paling kaya di dunia. Variasi sate di Indonesia biasanya dinamakan berdasarkan tempat asal resep sate tersebut, jenis dagingnya, bahannya, atau proses pembuatannya.

[18] Sate Ambal Sate dari daerah Ambal, Kebumen, Jawa Tengah. Berbahan daging ayam kampung. Keunikannya adalah bumbunya bukanlah bumbu kacang, melainkan tempe tumbuk yang dicampur cabai dan aneka bumbu lainnya. Daging ayam dibaluri dan direndam bumbu selama dua jam agar rasanya meresap.

Sate ini dimakan dengan ketupat. Sate Ampet Juga hidangan sate dari Pulau Lombok. Terbuat dari jeroan sapi dan daging sapi. Bumbu sate ampet sangat pedas. Bumbunya adalah campuran santan dan bumbu. Sate Ati Sate yang dibuat dari campuran hati, ampela, dan usus. Biasanya ampela diletakkan paling bawah, usus di tengah, dan hati di atas. Setelah dibumbui, jeroan ayam ini tidak digoreng atau dibakar, tetapi direbus hingga matang. Sate ini bukanlah makanan utama, biasanya dijadikan makanan pendamping bubur ayam atau soto.

Sate Babat Babat yang dibumbui secara ringan dan direbus, biasanya disajikan sebagai hidangan teman makan soto. Sate Babi Populer di kalangan warga Tionghoa Indonesia, yang kebanyakan bukan warga muslim yang mengharamkan daging babi. Hidangan ini lazim ditemukan di Pecinan di perkotaan Indonesia, khususnya Glodok, Pecenongan, dan Senen di Jakarta.

Juga populer di Bali yang kebanyakan penganut agama Hindu, juga populer di Belanda. Sate Banjar Jenis sate yang populer di Kota Banjarmasin Kalimantan Selatan Sate Bebek Tambak Sate daging bebek dari Tambak, Banyumas.

Disajikan dengan saus bumbu manis kacang tanah atau bumbu pedas (menurut selera), irisan tomat, serta mentimun. Sate Bekicot Bekicot diambil dulu dagingnya biasanya direbus dulu untuk memudahkan mengambil daging bekicot, kemudian daging diurap dengan bumbu setelah itu ditusuk dan dipanggang di atas bara api. Sate Blora Sate dari daerah Blora.

Sate berbahan daging dan kulit ayam ini lebih kecil dari sate lainnya. Dimakan dengan bumbu kacang, nasi, bumbu mie sop kampung sup dari santan dan bumbu.

Sate Bulus Juga hidangan sate langka dari Yogyakarta. Terbuat dari daging bulus. (softshell turtle). Disajikan dengan irisan bawang merah, merica, kol, dan kecap manis.

Daging bulus juga disajikan sebagai tongseng. Sate Buntel Khas Kota Solo atau Surakarta, Jawa Tengah. Terbuat dari cincangan daging sapi atau kambing (terutama bagian perut atau iga). Daging kaya lemak ini kemudian dibungkus selaput membran daging dan dililitkan membungkus tusukan bambu. Ukuran sate ini cukup besar, mirip dengan kebab Timur Tengah. Setelah dipanggang di atas bara arang, irisan sate ini kemudian dipisahkan dari tusuknya, diiris-iris, lalu disajikan dengan kecap manis dan merica.

Sate Gorontalo Sate Gorontalo atau lebih dikenal dengan nama "Sate Tuna" merupakan sebuah varian sate yang berasal dari Gorontalo ( Sulawesi, Indonesia). Sate Gorontalo (Sate Tuna) sangat unik bumbu mie sop kampung tidak menggunakan daging ayam, daging sapi, daging kambing ataupun jeroan, melainkan memakai bahan daging ikan Tuna pilihan yang empuk dan segar.

[19] Sate Tuna disajikan bersama "dabu-dabu arang" bumbu mie sop kampung masyarakat Gorontalo dan tanpa menggunakan bumbu kacang. Sate Kambing Sate yang populer di Jawa, dibuat dari daging kambing atau daging domba. Berbeda dengan sate jenis lainnya, sate kambing biasanya tidak dibumbui terlebih dahulu. Daging kambing mentah biasanya langsung dipanggang di atas bara api arang.

Setelah matang disajikan dengan kecap manis, irisan bawang merah, dan tomat. Daging yang digunakan sebaiknya daging kambing muda yang lebih lembut, biasanya berusia 3 sampai 5 bulan. Sate Kelapa Sate yang dibuat dari dua atau tiga irisan daging sapi yang ditusuk dan dibalut dengan parutan kelapa muda yang bercampur bumbu, kemudian dikepal sampai berbentuk oval panjang setelah itu sate digoreng dengan minyak goreng sampai balutan parutan kelapa muda berwarna cokelat.

Inilah salah satu dari sate yang tidak dipanggang dan merupakan sate tradisional Jawa yang dihidangkan pada acara khusus selamatan tradisi di Jawa Timur. Sate Kelinci Sate yang terbuat dari daging kelinci, lazim ditemukan di Jawa. Disajikan dengan irisan bawang merah, bumbu kacang, dan kecap manis. Sate kelinci biasanya ditemukan di kawasan pegunungan di Pulau Jawa tempat penduduk memelihara kelinci sebagai hewan ternak, seperti di Lembang, Jawa Barat, Kaliurang di Yogyakarta, Bandungan dan Tawangmangu di Jawa Tengah, juga Telaga Sarangan di Jawa Timur.

Sate Kerang Kerang yang dibumbui secara ringan dan direbus, biasanya disajikan sebagai hidangan teman makan lontong kupang dan lontong balap. Sate Kerbau Sate dari daerah Kudus, tempat sebagian umat muslim menghindari memakan daging sapi sebagai bentuk tenggang rasa dan toleransi bagi umat Hindu. Daging kerbau dimasak dengan gula jawa, ketumbar, jintan putih, dan bumbu lainnya hingga empuk.

Beberapa pedagang menggiling dagingnya dulu agar lebih empuk. Kemudian dipanggang di atas bara arang, disajikan dengan saus bumbu yang terbuat dari santan, gula jawa, dan bumbu lainnya. Secara tradisional sate ini disajikan di atas daun jati. Sate Kere (sate orang miskin) Sate vegetarian murah yang dibuat dari tempe giling (lebih dikenal dengan sebutan tempe gembus) dari Kota Solo, disajikan dengan bumbu kacang dan acar.

Istilah "kere" dalam bahasa Jawa berarti "miskin"; aslinya untuk menyediakan kesempatan bagi warga miskin untuk menikmati sate karena zaman dahulu daging adalah barang mewah. Kini sate kere juga menyediakan usus, hati, dan daging sapi di samping sate tempe. Sate Kikil (Sate Cecek) Sate kikil atau populer dengan nama sate cecek adalah makanan khas dari Jepara, sate ini biasanya untuk lauk Horok-Horok (makanan pokok orang Jepara pada era kolonial).

Sate Kuda Dikenal sebagi "Sate Jaran" oleh warga setempat di Yogyakarta, terbuat dari daging kuda. Disajikan dengan irisan bawang merah, merica, kol, dan kecap manis. Sate Kulit Ditemukan di Sumatra, sate yang renyah terbuat dari kulit ayam yang dibumbui.

Sate Lembut Sate yang langka dari masyarakat Betawi. Dapat ditemukan di Jalan Kebon Kacang, Jakarta Pusat. Sate dibuat dari daging cincang dicampur parutan kelapa dan bumbu-bumbu, dililitkan pada tusukan sate dari bambu yang pipih.

Biasanya dimakan dengan ketupat laksa Betawi. Sate Lilit Variasi sate dari Bali. Sate ini terbuat dari daging cincang berbahan daging sapi, ayam, ikan, babi, atau kura-kura. Daging cincang ini dicampur kelapa parut, santan kental, jeruk nipis, bawang merah, dan merica. Adonan ini kemudian dibungkus melilit tusukan bambu, batang tebu, atau batang serai, lalu dipanggang di atas bara arang.

Sate Madura Berasal dari Pulau Madura, sebelah utara Pulau Jawa, sate jenis ini adalah yang paling populer di Indonesia. Bahan dagingnya adalah daging ayam atau kambing, dengan bumbu kecap manis dan gula jawa, dicampur bawang putih, bawang goreng, kacang tanah goreng yang sudah dihaluskan, petis, kemiri, dan garam.

Sate ayam biasanya dihidangkan dengan bumbu kacang, sementara sate kambing dihidangkan dengan kecap manis ditambah irisan bawang merah. Sate Madura menggunakan irisan daging yang lebih kecil. Dimakan dengan nasi putih, lontong, atau ketupat. Terkadang ditambahi acar irisan bawang, mentimun, dan cabai rawit.

Biasanya penjual sate madura berasal dari suku Madura. Sate Makassar Dari Sulawesi Selatan, sate ini terbuat dari jeroan sapi atau kambing yang dibumbui saus yang terbuat dari belimbing. Rasanya khas asam dan pedas. Tidak seperti sate lainnya, sate Makassar dihidangkan tanpa bumbu. Sate Manis Juga masakan khas Betawi. Dapat ditemukan bumbu mie sop kampung Jalan Kebon Kacang, Jakarta Pusat. Sate ini dibuat dari daging has dalam ( tenderloin) bagian yang paling lembut dari daging sapi, direndam dalam bumbu yang bumbu mie sop kampung.

Biasanya dimakan dengan ketupat laksa Betawi. Sate Maranggi Sate khas Sunda yang lazim ditemukan di Purwakarta, Cianjur, dan Bandung, Jawa Barat. Bumbu sate ini dibuat dari bumbu khusus, yaitu pucuk bunga kecombrang ( Nicolaia speciosa) dan tepung ketan. Kecombrang memberikan aroma dan rasa yang seperti mentol. Dihidangkan dengan ketan ( jadah) atau nasi putih. Sate kere daging sapi Sate Padang Hidangan dari Padang dan daerah sekitarnya di Sumatra Barat yang terbuat dari jeroan sapi atau kambing yang direbus dengan bumbu, lalu dipanggang.

Ciri utamanya adalah saus kuah kuning yang terbuat dari tepung beras yang dicampur kaldu daging bumbu mie sop kampung jeroan, kunyit, bumbu mie sop kampung, bawang putih, ketumbar, lengkuas, jintan putih, bubuk kari, dan garam.

Sate Padang terbagi atas dua jenis, Sate Padang Pariaman dan Padang Panjang, yang berbeda dalam cita rasa saus bumbu kuningnya. Sate Ponorogo Jenis sate yang berasal dari Kota Ponorogo, Jawa Timur. Terbuat dari potongan daging ayam yang direndam dalam bumbu kecap, disajikan dengan bumbu kacang dan sambal dengan irisan bawang merah dan cabai rawit serta jeruk nipis.

Variasi ini unik karena dalam setiap tusuknya hanya terdapat satu potong daging ayam yang diiris memanjang, berbeda dengan sate biasanya yang terdiri atas empat potong daging. Daging ayam sebelumnya direndam dalam kecap manis dan bumbu dan melalui proses "bacem" agar bumbunya masuk meresap.

Kemudian dihidangkan dengan lontong. Panggangannya terbuat dari tanah liat yang dilubangi satu sisinya untuk mengipasi arang. Sate Pusut Hidangan dari Pulau Lombok. Terbuat dari campuran daging cincang (sapi, ayam, atau ikan), kelapa parut, dan bumbu. Campuran ini kemudian dililitkan membungkus tusukan dan dipanggang dengan bara arang.

Sate Susu Dapat ditemukan di Jawa dan Bali, dibuat dari brisket sapi dengan cita rasa susu, disajikan dengan sambal. Sate Taichan Sate daging ayam polos yang langsung dibakar, disajikan dengan sambal dan jeruk nipis.

Sate Tegal Sate kambing muda yang baru berumur di bawah lima bulan; julukannya di Tegal adalah sate "balibul" singkatan dari "baru lima bulan". Dipanggang dalam satuan kodi, yang terdiri bumbu mie sop kampung dua puluh tusuk, dan tiap tusuk terdapat empat potong dua potong daging, satu potong lemak dan satu lagi potongan daging. Dipanggang di atas bara arang dari hampir matang atau matang sekali; dapat juga diminta dimasak tidak terlalu matang.

Kadang kala potongan lemak bumbu mie sop kampung diganti hati, jantung, atau ginjal kambing. Daging ini tidak dibumbui sebelum dipanggang. Saat disajikan, disertai kecap manis yang diencerkan dengan air panas, ditambah irisan cabai, bawang merah, tomat hijau, dan nasi putih, ditaburi bawang goreng. Sate Telur Puyuh Beberapa telur puyuh yang direbus dan ditusuk sate, dibumbui dan direbus lebih lanjut, biasanya disajikan sebagai hidangan makan.

Sate Telur Muda Sate yang dibuat dari telur yang belum jadi (uritan) diambil dari ayam betina yang disembelih. Telur muda ini ditusuk sate, dibumbui, dan dibakar. Sate Torpedo Sate yang dibuat dari testis kambing, dibumbui dalam kecap manis, dan dibakar. Disajikan dengan bumbu kacang, kecap manis, acar, dan nasi putih. Sate Ular Sate eksotik dan langka yang biasanya disajikan di rumah makan atau warung yang menyediakan daging unik seperti daging ular dan kadal, misalnya di dekat Stasiun Gubeng di Surabaya, atau daerah Mangga Besar dan Stasiun Tebet di Jakarta.

Biasanya menggunakan daging ular sendok, kobra, atau ular sanca). Disajikan dengan irisan bawang merah, merica, acar, dan kecap manis. Sate Usus Usus yang dibumbui secara ringan dan digoreng, biasanya juga untuk teman makan bubur ayam atau soto.

Malaysia [ sunting - sunting sumber ] Bab atau bagian ini tidak memiliki referensi atau sumber tepercaya sehingga isinya tidak bisa dipastikan. Bantu perbaiki artikel ini dengan menambahkan referensi yang layak. Bab atau bagian ini akan dihapus bila tidak tersedia referensi ke sumber tepercaya dalam bentuk catatan kaki atau pranala luar. Seorang perempuan tengah membakar sate di pantai Tanjung Aru, Sabah Sate dapat ditemukan di berbagai negara bagian di Malaysia, baik di rumah makan maupun di kedai pinggir jalan, pedagang sate menjual dagangannya di pusat jajan ataupun di pasar malam.

Jenis sate yang populer di Malaysia adalah sate sapi dan sate ayam, beberapa wilayah mengembangkan resepnya sendiri. Sate biasanya dikaitkan dengan masyarakat muslim Melayu.

Jenis sate yang paling terkenal di Malaysia adalah sate Kajang, Selangor, yang disebut sebagai kota sate di Malaysia. Sate Kajang adalah nama generik untuk merujuk pada sate yang potongan dagingnya cukup besar dengan saus bumbu mie sop kampung manis yang ditaburi sambal. Sate Kajang tersedia di berbagai kota di Malaysia. Jenis daging yang ditawarkan bukan hanya sapi dan ayam yang sudah lazim, tetapi juga daging lainnya seperti ampela ayam, hati, daging kambing, daging kelinci, ikan, dan lain-lain.

Variasi lainnya adalah sate lok-lok dari Penang dan sate celup dari Malaka. Keduanya adalah variasi paduan cita rasa Tionghoa Malaysia antara hotpot Tionghoa dengan sate Melayu. Potongan daging mentah, tahu, telur pitan, telur puyuh, bakso ikan, jeroan, dan sayuran, semuanya disajikan dalam tusuk sate.

Sate ini kemudian dicelup dalam air kaldu panas hingga matang. Kemudian dimakan dengan saus kehitaman yang manis dapat ditambahkan sambal. Jika disajikan dengan saus sate (saus kacang) maka sate ini disebut sate lok-lok. Jika dimasak dalam saus kacang mendidih, disebut sate celup. Sate jenis ini tersedia di kedai pinggir jalan maupun di restoran, kebanyakan adalah nonhalal.

Pelanggan menggunakan tungku panci rebusan bersama untuk memasak sate mereka sendiri. Singapura [ sunting - sunting sumber ] Bab atau bagian ini tidak memiliki referensi atau sumber tepercaya sehingga isinya tidak bisa dipastikan. Bantu perbaiki artikel ini dengan menambahkan referensi yang layak. Bab atau bagian ini akan dihapus bila tidak tersedia referensi ke sumber tepercaya dalam bentuk catatan kaki atau pranala luar.

Sate di Singapura disajikan dengan saus kacang, mentimun, dan bawang Sate adalah salah satu makanan yang diasosiasikan dengan Singapura sejak tahun 1940-an. [ butuh rujukan] Awalnya dijual di kaki lima dan gerobak dorong. Perhatian akan kesehatan umum serta pembangunan kota menjadikan pedagang sate berhimpun dalam satu kawasan pedagang sate di Beach Road pada tahun 1950-an, yang saat itu disebut Satay Club.

Dipindahkan ke Esplanade Park pada tahun 1960-an, gerai sate ini menjadi tujuan wisata populer di Singapura. Dipindahkan beberapa kali kini menempati tempat tetap di Clarke Quay pada tahun 1990-an karena tempat yang lama tergusur teater Esplanade. Beberapa kawasan penjual sate lainnya adalah Sembawang di sebelah utara kota.

Kedai sate yang dibuka di Lau Pa Sat juga populer di antara wisatawan. Tempat lainnya antara lain Newton Food Centre, East Coast Park Seafood Centre, dan Toa Payoh. Sate yang umum dijual di Singapura antara lain Satay Ayam, Satay Lembu, Satay Kambing, Satay Perut (sate usus), dan Satay Babat.

Maskapai penerbangan nasional Singapura, Singapore Airlines, juga menyajikan sate sebagai hidangan pembuka untuk penumpang kelas satu Raffles Class.

Thailand [ sunting - sunting sumber ] Sate ayam Thai Sate adalah hidangan yang populer di Thailand. [20] Biasanya dihidangkan dengan saus kacang, sate Thailand memiliki beberapa variasi, misalnya sate ayam, sapi, babi, hingga sate vegetarian yang terbuat dari lembar protein kedelai atau tahu. Sate dapat ditemukan di berbagai restoran Thailand di seluruh dunia. Karena masakan Thailand lebih awal terkenal dan dipasarkan serta dipromosikan secara gigih secara internasional dan telah menarik perhatian dunia lebih awal dari seni kuliner Indonesia, telah terjadi kekeliruan pemahaman terutama di luar negeri yang beranggapan sate berasal dari Thailand.

Akibatnya sate sering kali dikaitkan dengan masakan Thai. [21] Filipina [ sunting - sunting sumber ] Bab atau bagian ini tidak memiliki referensi atau sumber tepercaya sehingga isinya tidak bisa dipastikan.

Bantu perbaiki artikel ini dengan menambahkan referensi yang layak. Bab atau bagian ini akan dihapus bila tidak tersedia referensi ke sumber tepercaya dalam bentuk catatan kaki atau pranala luar. Satti hidangan Filipina selatan disajikan bersama Ta'mu ( ketupat).

Filipina memiliki dua macam tradisi dalam memanggang daging sate. Hidangan yang dipengaruhi kebudayaan Spanyol di Luzon dan Visayas, umumnya dari daging babi dan sebagian kecil ayam, direndam dan dibaluri saus manis kental berwarna merah yang merupakan campuran kecap dan saus pisang.

Karena pengaruh Amerika hidangan jenis ini disebut Barbikyu. Jenis yang kedua disebut Satti, adalah makanan khas bangsa Moro di Filipina Selatan ( Mindanao, Kepulauan Sulu, Palawan selatan, dan Tawi-Tawi).

Satti ini paling mirip dengan sate dari Indonesia dan Malaysia. Satti disajikan dalam kuah kacang kental. Campuran sausnya adalah kacang, bawang putih, jahe, bawang merah, jintan, terasi, cabai, dan santan.

Karena penduduknya mayoritas muslim, daging yang digunakan adalah daging halal seperti sapi, ayam, kambing, dan domba. Belanda [ sunting - sunting sumber ] Bab atau bagian ini tidak memiliki referensi atau sumber tepercaya sehingga isinya tidak bisa dipastikan.

Bantu perbaiki artikel ini dengan menambahkan referensi yang layak. Bab atau bagian ini akan dihapus bila tidak tersedia referensi ke sumber tepercaya dalam bentuk catatan kaki atau pranala luar. Sate ayam di belanda disajikan dengan saus kacang, kentang goreng, kerupuk udang, dan mayonaise; disajikan di sebuah pub di Amsterdam Disebut saté atau sateh di Belanda, hidangan ini telah teradaptasi ke dalam hidangan Belanda sehari-hari.

Sate babi dan sate ayam biasanya disajikan dengan saus kacang, yang banyak tersedia di berbagai toko makanan ringan dan pasar swalayan. Sate kambing dengan kecap manis tersedia di rumah makan Indonesia dan makanan kedai siap saji lainnya. Sate babi dan sate ayam dalam saus kacang, dengan salad dan kentang goreng adalah hidangan populer di pub yang disebut eetcafes. Favorit lainnya di kedai makanan ringan adalah satékroket, kroket yang dibuat dari saus kacang dan daging cincang (ragout).

Sate fusion [ sunting - sunting sumber ] Salah satu kekeliruan yang telah berkembang di dunia internasional adalah menyamakan istilah "sate" dengan bumbu kacang. Secara tradisional sate berarti potongan daging yang ditusuk tusukan bambu dalam aneka bumbu, tidak harus selalu bumbu kacang.

Akan tetapi karena jenis paling populer adalah sate ayam berbumbu kacang ( Sate Madura di Indonesia, Sate Kajang di Malaysia, dan sate ayam Thai semuanya menggunakan bumbu kacang); dalam istilah masakan fusion istilah "satay" telah bergeser menjadi merujuk kepada bumbu kacang.

Misalnya, "burger sate" merujuk kepada hamburger yang disajikan dengan apa yang disebut sebagai "saus sate", yang utamanya adalah bumbu kacang bercita rasa manis yang kerap diganti selai kacang botolan. [22] [23] Hidangan Singapura sate bihun adalah bihun dengan bumbu kacang semata. Hidangan Thailand filet ikan dalam saus sate juga menunjukkan tren yang sama. Masakan Prancis fusion Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant adalah kaki kodok ( swikee) disiram bumbu kacang.

[24] Mi instan Indomie juga tersedia dengan varian rasa sate, yang sesungguhnya hanya menambahkan paket berisi bumbu mie sop kampung kacang. [25] [26] Referensi [ sunting - sunting sumber ] • ^ a b Sara Schonhardt (25 February 2016). "40 Indonesian foods we can't live without". CNN. Diarsipkan dari versi asli tanggal 6 April 2017. Diakses bumbu mie sop kampung 13 April 2017.

Parameter -url-status= yang tidak diketahui akan diabaikan ( bantuan) • ^ a b Bruce Kraig; Colleen Taylor Sen Ph.D. (9 September 2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. hlm. 183. ISBN 978-1-59884-955-4. • ^ O'Neill, Molly (2000-07-02). "Food; The Stick Shift".

The New York Times (dalam bahasa Inggris). ISSN 0362-4331. Diarsipkan dari versi asli tanggal 3 July 2020. Diakses tanggal 2020-04-13. Parameter -url-status= yang tidak diketahui akan diabaikan ( bantuan) • ^ Michael Specter (December 2, 1984). "IN MALAYSIA, SPICY SATAY". New York Times. Diarsipkan dari versi asli tanggal 26 December 2018. Diakses tanggal 27 August 2020.

Parameter -url-status= yang tidak diketahui akan diabaikan ( bantuan) • ^ Shalini Ravindran (June 28, 2018). "Five places for great satay". The Star. Diarsipkan dari versi asli tanggal 8 October 2020. Diakses tanggal 27 August 2020. Parameter -url-status= yang tidak diketahui akan diabaikan ( bantuan) • ^ Erickson, Joan (1982). Southeast Asia Sunset travel guides. Lane Publishing Company.

hlm. 78. ISBN 978-037-606-764-7. • ^ Eliot, Joshua (1994). Indonesia, Malaysia & Singapore Handbook. New York: Trade & Travel Publications. hlm. 352. • ^ Rachel Bartholomeusz (June 28, 2018). "So much more to satay than peanut sauce". SBS. Diakses tanggal 12 February 2021. Parameter -url-status= yang tidak diketahui akan diabaikan ( bantuan) • ^ "Grilled Beef Satay". Food Reference.com. Diakses tanggal 2010-07-06. • ^ Indonesian Regional Food and Cookery By Sri Owen.

Diakses tanggal 2010-07-07. • ^ CNN Go Bumbu mie sop kampung pick: World's 50 most delicious foods 7 September 2011. Retrieved 2011-10-11 • ^ Alan, Davidson (2006). The Oxford Companion to Food (edisi ke-2nd). Oxford: OUP. ISBN 9780191018251. OCLC 862049879. • ^ The Free Dictionary: Satay • ^ "Satay". Wikipedia (dalam bahasa Inggris). 2021-03-24. • ^ CNNGO: 40 of Indonesia's best dishes • ^ "Satay Junction, Indonesian Cuisine".

Satay Junction. Diakses tanggal 2010-07-06. • ^ Kompas: Sate Khas Senayan Tidak Sekadar Jualan Sate • bumbu mie sop kampung Cooking Without Borders: Satay • ^ Media, Kompas Cyber (2013-01-23).

"Serba Tuna di Gorontalo". KOMPAS.com. Diakses tanggal 2022-04-15. • ^ Satay • ^ What is Satay? • ^ Peanut Satay Burger • ^ Australian Satay chicken burgers • ^ "Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant".

Diarsipkan dari versi asli tanggal 2010-01-07. Diakses tanggal 2012-01-24. • ^ Mie Goreng Rasa Sate • ^ Mie Goreng Satay Wikimedia Commons memiliki media mengenai Satay. • Ayam geprek • Ayam penyet • Bacem • Bakmi jawa • Bakwan surabaya • Botok • Buntil • Garang asem • Gudeg • Horok-horok • Hoyok-hoyok • Iga penyet • Kacang • Jepara • Oven • Kerupuk tengiri • Krecek • Kupat glebed • Mangut lele • Nasi • Bogana • Grombyang • Krawu • Kucing • Lengko • Liwet • Pecel • Pindang • Tempong • Opor ayam • Orem-orem • Pecel ikan laut panggang • Pecel lele • Pindang serani • Rambak petis • Rawon • Rujak cingur • Sate • Blengong • Kikil • Ponorogo • Sayur lodeh • Sop udang • Soto Jepara • Tahu campur lamongan • Tahu gimbal • Tahu tek • Tengkleng • Tongseng • Tumpeng • Urap Masakan Sunda • Aci • Cilok • Cilung • Cimol • Cireng • Asinan Bogor • Bandros • Basreng • Batagor • Burayot • Colenak • Cuanki • Doclang • Dodol Garut • Dodongkal • Empal gentong • Geco • Gehu • Gepuk • Karedok • Katimus • Kolontong • Kupat tahu • Laksa • Lalap • Lotek • Mi kocok • Nasi liwet • Nasi timbel • Oncom • Opak • Pais • Pesmol • Peuyeum • Rujak • Sate maranggi • Sayur asem • Seblak • Surabi • Siomay • Tauge goreng • Tutug oncom Masakan Madura • Kue tradisional Banjar • Amparan tatak • Apam barabai • Apam bajuruh • Ardat • Babongko • Balikuhai • Bingka • Bingka barandam • Buah jingah • Bubur baayak • Bubur gunting • Cingkaruk habang • Dodol kandangan • Gagampam • Gagatas • Gagauk • Gaguduh • Hintalu karuang • Hula-hula • Ipau • Kakicak • Kararaban • Kasusun hijau • Kelepon buntut • Kakoleh • Kue lam • Lakatan bahinti • Lapis india • Lempeng • Madu kasirat bumbu mie sop kampung Masubah • Pais • Pisang • Sagu • Waluh • Papari • Patah • Pupudak baras/ susunduk lawang • Putu mayang • Puteri selat • Roti pisang • Roti beras • Sarikaya nangka • Sari muka • Sari pangantin • Tupi waja • Untuk-untuk • Wadai cincin • Kuliner • Bistik banjar • Cacapan • Gangan • Asam • Batanak/Hampap • Haliling • Humbut • Luncar • Paliat • Pisang • Waluh • Iwak • Baubar • Wadi • Rabuk • Jaruk • Tigarun • Kalangkala • Kalak banjar • Katupat kandangan • Lapat • Lamang • Masak • Acar • Bom • Mandai • Masak habang • Mi • Bancir • Habang • Nasi • Astakona • Itik gambut • Kuning • Paisan • Iwak • Lumbu • Pakasam • Parung terong • Pundut nasi • Selada Banjar • Soto Banjar Masakan Dayak Kategori tersembunyi: • Halaman dengan rujukan yang menggunakan parameter yang tidak didukung • CS1 sumber berbahasa Inggris (en) • Artikel dengan pernyataan yang tidak disertai rujukan • Artikel dengan pernyataan yang tidak disertai rujukan April 2022 • Artikel yang tidak memiliki referensi April 2022 • Semua artikel yang tidak memiliki referensi • Pranala kategori Commons ada di Wikidata • Halaman ini terakhir diubah pada 20 April 2022, pukul 00.57.

• Teks tersedia di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa; ketentuan tambahan mungkin berlaku. Lihat Ketentuan Penggunaan untuk lebih jelasnya. • Kebijakan privasi • Tentang Wikipedia • Penyangkalan • Tampilan seluler • Pengembang • Statistik • Pernyataan kuki • • • v • t • e Indonesian cuisine is a collection of various regional bumbu mie sop kampung traditions that bumbu mie sop kampung the archipelagic nation of Indonesia.

There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups. [3] Many regional cuisines exist, often based upon indigenous culture with some foreign influences.

[2] Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. [4] Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates. Indonesian cuisine varies greatly by region and has many different influences.

[2] [5] [6] Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, [2] with some hint of Chinese influence.

The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and bumbu mie sop kampung rolls have been bumbu mie sop kampung assimilated. Bumbu mie sop kampung its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia's indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe.

Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago. The Indonesian islands the Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Indonesian cuisine often demonstrates complex flavour, [7] acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Most Indonesians favour hot and spicy food, thus sambal, Indonesian hot and spicy chili sauce with various optional ingredients, notably shrimp paste, shallots, and others, is a staple condiment at all Indonesian tables.

[8] Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, sautéing, boiling and steaming. Opor ayam (curry style), gulai, ketupat, diced potatoes with spices, and bawang goreng served during Lebaran ( Eid al-Fitr) in Indonesia Some popular Indonesian dishes such as nasi goreng, [9] gado-gado, [10] [11] satay, [12] and soto [13] are ubiquitous in the country and are considered national dishes.

The official national dish of Indonesia is tumpeng, chosen in 2014 by Indonesian Ministry of Tourism and Creative Economy as the dish that binds the diversity of Indonesia's various culinary traditions. [4] Later in 2018, the same ministry has chosen 5 national dish of Indonesia; they are soto, rendang, satay, nasi goreng, and gado-gado. [14] Indonesia is the home of sate; one of the country's national dishes, there are many variants across Indonesia.

Today, some popular dishes that originated in Indonesia are now common to neighbouring countries, Malaysia and Singapore. Indonesian dishes such as satay, beef rendang, and sambal are favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu and tempeh, are also very popular.

Tempeh is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempeh but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.

Contents • 1 History • 2 Customs, serving and consumption • 3 Staples • 3.1 Rice • 3.2 Wheat • 3.3 Other staples • 4 Vegetables • 4.1 Vegetarianism in Indonesia • 5 Meat and fish • 5.1 Poultry • 5.2 Meat • 5.3 Fish • 5.4 Insects • 6 Spices and other flavourings • 6.1 Sambal • 6.2 Sauces and seasonings • 6.3 Peanut sauce • 6.4 Coconut milk • 7 Cooking method • 8 National dishes • 9 Regional dishes • 9.1 Jakarta • 9.2 West Java • 9.3 Central Java • 9.4 East Java • 9.5 Madura • 9.6 Bali • 9.7 Aceh • 9.8 North Sumatra • 9.9 West Sumatra • 9.10 East Sumatra • 9.11 South Sumatra • 9.12 North Sulawesi • 9.13 South Sulawesi • 9.14 Nusa Tenggara • 9.15 Maluku and Papua • 10 Foreign influences • 10.1 Indian influences • 10.2 Chinese influences • 10.3 Dutch influences • 11 Influence abroad • 11.1 Malaysia • 11.2 Thailand • 11.3 Netherlands • 11.4 Culinary diplomacy • 12 Meal times • 13 Feasts • 13.1 Tumpeng • 13.2 Nasi Padang • 13.3 Rijsttafel • 13.4 Prasmanan • 14 Beverages • 14.1 Non-alcoholic beverages • 14.2 Alcoholic beverages • 15 Eating establishment • 15.1 Restaurant and warung • 15.2 Street food • 16 Snacks • 16.1 Kue • 16.2 Traditional crackers • 17 Fruits • 18 Health • 18.1 Nutrition • 18.2 Food safety • 18.3 Hygiene • 19 See also • 20 Notes • 21 References • 22 Bibliography • 23 External links History [ edit ] Bas-relief of Karmawibhanga of 9th century Borobudur depicts a rice barn and rice plants being infested by mouse pestilence.

Rice farming has a long history in Indonesia. Indonesian cuisine has a long history—although most of it is not well-documented, and relied heavily on local practice and oral traditions. A rare instance is demonstrated by Javanese cuisine that somewhat has quite a well-documented culinary tradition.

The diversity ranges from ancient bakar batu or stone-grilled yams and boar practiced by Papuan tribes of eastern Indonesia, to sophisticated contemporary Indonesian fusion cuisine.

The ethnic diversity of Indonesian archipelago provides an eclectic combination — mixing local Javanese, Sundanese, Balinese, Minang, Malay and other native cuisine traditions, with centuries worth of foreign contacts with Indian traders, Chinese migrants and Dutch colonials. [15] Rice has been an essential staple for Indonesian society, as bas-reliefs of 9th century Borobudur and Prambanan describes rice farming in ancient Java.

Ancient dishes were mentioned in many Javanese inscriptions and historians have succeeded in deciphering some of them. The inscriptions from Medang Mataram era circa 8th to 10th century mentioned several ancient dishes, among others are hadaŋan haraŋ (minced water buffalo meat satay, similar with today Balinese sate lilit), hadaŋan madura (water buffalo meat simmered with sweet palm sugar), and dundu puyengan (eel seasoned with lemon basil). Also various haraŋ-haraŋ (grilled meats) either celeṅ/wök (pork), hadahan/kbo (water buffalo), kidaŋ/knas (deer) or wḍus (goat).

{INSERTKEYS} [16] Ancient beverages include nalaka rasa ( sugarcane juice), jati wangi (jasmine beverage), and kinca (tamarind juice). Also various kuluban (boiled vegetables served in spices, similar with today urap) and phalamula (boiled yams and tubers served with liquid palm sugar).

[17] Other ancient vegetable dishes include rumwah-rumwah ( lalap), dudutan (raw vegetables) and tetis. [18] The 9th century Old Javanese Kakawin Ramayana mentioned cooking technique as Trijata offered Sita some food (canto 17.101); scrumptious food of landuga tatla-tila (cooked with oil) and modakanda sagula ( sugared delicacies). [18] Several foods were mentioned in several Javanese inscriptions dated from the 10th to 15th centuries. Some of this dishes are identified with present-day Javanese foods.

Among others are pecel, pindang, rarawwan ( rawon), rurujak ( rujak), kurupuk ( krupuk), sweets like wajik and dodol, also beverages like dawet.

[19] In the 15th century Sundanese manuscript Sanghyang Siksa Kandang Karesian, it was mentioned the common Sundanese food flavours of that times which includes; lawana (salty), kaduka (hot and spicy), tritka (bitter), amba (sour), kasaya (savoury), and madura (sweet). [20] By the 13th to 15th century, coastal Indonesian polities began to absorb culinary influences from India and the Middle East, as evidence with the adoption of curry-like recipes in the region.

This was especially affirmative in the coastal towns of Aceh, Minangkabau lands of West Sumatra, and Malay ports of Sumatra and Malay peninsula. Subsequently, those culinary traditions displayed typical Indian culinary influences, such as kare (curry), roti cane and gulai.

This also went hand in hand with the adoption of Islamic faith, thus encouraged halal Muslim dietary law that omits pork. On the other hand, the indigenous inhabitant that resides inland—such as the Bataks and Dayaks, retains their older Austronesian culinary traditions, which incorporate bushmeat, pork and blood in their daily diet.

Indonesian spices ( bumbu) including peppercorn, clove, cinnamon and nutmeg. The famed 16th century spice trade has prompted European traders to seek spices' sources as far as Indonesian archipelago.

According to the 17th century account of Rijklof van Goens, the ambassador of the VOC for Sultan Agung's Javanese Mataram court, [i] the techniques of meat processing (sheep, goats, and buffalo) during celebration in Java, was by grilling and frying the seasoned meat. Unlike European, the Javanese primarily use coconut oil instead of butter. [18] Chinese immigrants has settled in Indonesian archipelago as early as Majapahit period circa 15th century CE, and accelerated during Dutch colonial period.

The Chinese settlers introduced stir-frying technique that required the use of Chinese wok and small amount of cooking oil. [18] They also introduced some new Chinese cuisine—including soy sauce, [ii] noodles and soybean processing technique to make tofu. Subsequently, soybean processing led to the possibly accidental discovery of tempeh (fermented soybean cake). The earliest known reference to tempeh appeared in 1815 in the Javanese manuscript of Serat Centhini. [21] The vigor of spice trade during the age of exploration has brought European traders to Indonesian shores.

Subsequently, European colonialism was established in the 19th century Dutch East Indies. The influences of European cuisine—most notably the Portuguese and Dutch, has introduced European techniques, especially in bread-making, pastries, cookies and cake-baking. Indonesian culinary tradition has been exposed to various influences. Regarding the method of food processing techniques, each region has developed a specificity that ultimately leads to localization of regional taste.

[18] Customs, serving and consumption [ edit ] Indonesian typical communal meal, consist of nasi (steamed rice), lauk-pauk (side dishes), and sayur-mayur (vegetables). Indonesian traditional meals usually consists of steamed rice as staple, surrounded by vegetables and soup and meat or fish side dishes.

In a typical family meal, the family members gather around the table filled with steamed rice and several other dishes. [1] Each dish is placed in a separate communal large plate or in bowls. Each of these dishes has its own serving spoons, used only to take parts of the dishes from the communal plate into one's own personal plate. Each of the family members has their own personal plate that is first filled with steamed rice.

Usually the oldest family member or the husband has the right to initiate the meal, [22] followed by the rest of the family to help themselves with the dishes. Each of them take some portion of dishes from the communal plates into their own individual plates. Nasi goreng-sate combo with egg and krupuk, popular Indonesian dish among foreigners. On their personal plate, the steamed rice will soon be surrounded by two, three or more dishes; vegetables and fish or meat, and maybe some fried dishes, sambal and krupuk.

In Indonesian customs — unlike in Japanese counterpart — it is quite acceptable to be seen to mix the different flavoured dishes in a single personal plate during consumption.

A practice commonly found in nasi campur, nasi Padang, or during a buffet. The soupy dish might be served in a separate small personal bowl. Today in contemporary Indonesian restaurants, the set menu is often offered.

This has led to the personal serving practice, in a similar fashion to those of Japanese cuisine, with a personal plate on a tray, a rattan or bamboo container each with a separate small portion of dishes surrounding the rice.

This can be found in the presentation of nasi Bali. Personal serving of nasi Bali, on a woven bamboo plate with rice surrounded by pieces of meat and vegetable side dishes. Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand (to push the food onto the spoon).

Unlike the European dining custom, knives are absent from the dining table, thus most of the ingredients such as vegetables and meat are already cut into bite-size pieces prior to cooking. [22] Although, in many parts of the country, such as West Java and West Sumatra, it is also common to eat with one's bare hands.

In restaurants or households that commonly use bare hands to eat, such as seafood food stalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) food stalls, kobokan is usually served along with the food.

Kobokan is a bowl of tap water with a slice of lime in it to give a fresh scent, this bowl of water is not intended for consumption, rather it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodles), and kwetiau goreng (fried flat rice noodles). [23] Staples [ edit ] Rice [ edit ] Using water buffalo to plough rice fields in Java; rice is a staple for all classes in contemporary; Indonesia is the world's third largest paddy rice producer and its cultivation has transformed much of Indonesia's landscape.

Rice is a staple for all classes in contemporary Indonesia, [5] [24] and it holds the central place in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals both as a savoury and a sweet food. The importance of rice in Indonesian culture is demonstrated through the reverence of Dewi Sri, the rice goddess of ancient Java and Bali.

Traditionally the agricultural cycles linked to rice cultivations were celebrated through rituals, such as Seren Taun rice harvest festival.

Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served as nasi uduk (rice cooked in coconut milk), nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip or rengginang (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng ( fried rice).

[25] Nasi goreng is omnipresent in Indonesia and considered a national dish. [9] The ubiquitous nasi goreng (fried rice), considered one of Indonesia's national dishes, it has rich variants, this one uses green stinky bean and goat meat.

Rice was only incorporated into diets as either the technology to grow it, or the ability to buy it from elsewhere, was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation come from the eighth century stone inscriptions from the central island of Java, which shows that kings levied taxes in rice. The images of rice cultivation, rice barns, and pest mice infesting a ricefield is evident in Karmawibhanga bas-reliefs of Borobudur. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, were carved into relief friezes on the ninth century Prambanan temples in Central Java: a water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carrying sheaves of rice on each end of a pole across his shoulders ( pikulan).

In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts. [24] Rice production in Indonesian history is linked to the development of iron tools and the domestication of wild Asian water buffalo as water buffalo for cultivation of fields and manure for fertiliser. Rice production requires exposure to the sun. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.

[24] Wheat [ edit ] Mie goreng (fried noodle), a wheat-based Chinese dish completely assimilated into Indonesian mainstream cuisine. Wheat is not a native plant to Indonesia. Through imports and foreign influences — most notably Chinese and Dutch — Indonesians began to develop a taste for wheat-based foodstuff, especially Chinese noodles, Indian roti, and Dutch bread.

Other than common steamed rice, the Chinese in Indonesia also considered noodles, bakpao and cakwe as staples. Yet in Indonesia, especially in Java and Sumatra, the rice culture was so prevalent that sometimes these wheat-based dishes, such as noodles are treated as side dishes and are consumed with rice, while others such as Chinese buns and cakwe are treated as snacks.

The European, especially the Portuguese and the Dutch, introduced bread and various type of bakery and pastry. These European staples have now become alternatives for a quick breakfast. The Indonesian wheat consumption reached a new height after the advent of Indonesian instant noodle industry back in the 1970s.

Since then Indonesia has become one of the world's major producers and consumers of instant noodles. Indonesia is the world's second largest instant noodle market only after China, with demand reaching 12.54 billion servings in 2018, [26] Today, instant noodles have become a staple in Indonesian households for quick hot meals.

Certain brands such as Indomie have become household names. Other staples [ edit ] Papeda, staple food of eastern Indonesia, served with yellow soup and grilled mackerel.

Other staple foods in Indonesia include a number of starchy tubers such as yam, sweet potato, potato, taro and cassava.

Starchy fruit such as breadfruit and jackfruit and grains such as maize are eaten. A sago congee called papeda is a staple food especially in Maluku and Papua. Sago is often mixed with water and cooked as a simple pancake. Next to sago, people of eastern Indonesia consume wild tubers as staple food. Many types of tubers such as talas (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others were introduced from elsewhere.

Yam was introduced from Africa; while potato, sweet potato, cassava and maize were introduced from the Americas through Spanish influence and reached Java in the 17th century. Cassava is usually boiled, steamed, fried or processed as a popular snack kripik singkong (cassava crackers).

Dried cassava, locally known as tiwul, is an alternate staple food in arid areas of Java such as Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in hard times.

Maize is eaten in drier regions such as Madura and islands east of the Wallace Line, such as the Lesser Sunda Islands. Vegetables [ edit ] Indonesian food includes many vegetables as ingredients like this Sayur oyong made with Luffa acutangula A number of leaf vegetables are widely used in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves.

These are often sauteed with garlic. Spinach and corn are used in simple clear watery vegetable soup sayur bayam bening flavoured with temu kunci, garlic and shallot. Clear vegetable soup includes sayur oyong. Other vegetables like calabash, chayote, kelor, yardlong bean, eggplant, gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa.

Daun ubi tumbuk is pounded cassava leaves dish, commonly found in Sumatra, Kalimantan and Sulawesi. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as cap cai, a popular dish of the Chinese Indonesian cuisine.

Tumis kangkung is a popular stir-fried water spinach dish. Vegetables like winged bean, tomato, cucumber and the small variety of bitter melon are commonly eaten raw, like in lalab. The large bitter melon variety is usually boiled. Kecombrang and papaya flower buds are a common Indonesian vegetable. Urap is seasoned and spiced shredded coconut mixed together with vegetables, asinan betawi are preserved vegetables.

Gado-gado and pecel are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while karedok is its raw version. Vegetarianism in Indonesia [ edit ] Tempeh burger, a fusion vegan dish. Vegetarianism is well represented in Indonesia, as there is a wide selection of vegetarian dishes and meat substitutes that may be served. Dishes such as gado-gado, karedok, ketoprak, tauge goreng, pecel, urap, rujak and asinan are vegetarian dishes. However, dishes that use peanut sauce such as gado-gado, karedok or ketoprak, might contain small amounts of shrimp paste, called "terasi", for flavor.

Shrimp paste is also often used to add flavour to spicy sambal chili paste served with lalap assorted fresh vegetables. Fermented soy products, such as tempeh, "tahu" ( tofu) and oncom are prevalent as meat substitutes and as a source of vegetable protein. In contemporary fusion cuisine, tempeh is used to replace meat patties and served as tempeh burger.

[27] Most Indonesians do not practice strict vegetarianism and may consume vegetables or vegetarian dishes for their taste, preference, economic and health reasons. Nevertheless, there are small numbers of Indonesian Buddhists that practice vegetarianism for religious reasons. Meat and fish [ edit ] The main animal protein sources in the Indonesian diet are mostly poultry and fish, while meats such as beef, water buffalo, goat and mutton are commonly found in the Indonesian marketplaces.

Poultry [ edit ] Ayam goreng kalasan, from Kalasan, Yogyakarta. The most common poultry consumed is chicken and duck to a lesser amount, pigeon, quail and wild swamp bird such as watercock are also consumed. Traditionally, Indonesians breed free-ranged chicken in the villages known as ayam kampung (village chicken).

Compared to common domesticated chicken, these village chicken are thinner and their meat are slightly firmer. Various recipes of ayam goreng (fried chicken) and ayam bakar (grilled chicken) are commonly found throughout Indonesia.

Other than frying or grilling, chicken might be cooked as soup, such as sup ayam and soto ayam, or cooked in coconut milk as opor ayam. Chicken satay is also commonly found in Indonesia, it is a barbecued meat on skewer served with peanut sauce.

[8] Popular chicken recipes such as ayam goreng kalasan from Yogyakarta, ayam bakar padang from Padang, ayam taliwang from Lombok, ayam betutu from Bali, and ayam goreng lengkuas (galangal fried chicken).

Meat [ edit ] Rendang daging, a beef, mutton or goat meat dish, that has been marinated with various different spices for several hours, and slow-cooked with coconut milk. Beef and goat meat are the most commonly consumed meats in Indonesia, while kerbau ( water buffalo) and domestic sheep are also consumed to a lesser degree, since water buffalo are more useful for ploughing the rice paddies, while sheep are kept for their wool or to be used for the traditional entertainment of ram fighting.

As a country with an Islamic majority, Indonesian Muslims follow the Islamic halal dietary law which forbids the consumption of pork. In other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed.

Dishes made of non-halal meats can be found in provinces such as Bali, North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West Kalimantan, Central Kalimantan, North Kalimantan, West Papua, Papua, and also in the Chinatowns of major Indonesian cities. Today to cater for the larger Muslim market, most of the restaurants and eating establishments in Indonesia put halal signs that signify that they serve neither pork nor any non-halal meats, nor do they use lard in their cooking.

With an overwhelming Muslim population and a relatively small population of cattle, today Indonesians rely heavily on imported beef from Australia, New Zealand and the United States which often results in a scarcity and raised prices of beef in the Indonesian market. The meat can be cooked in rich spices and coconut milk such as beef, goat or lamb rendang, skewered, seasoned and grilled chicken or mutton as satay, barbecued meats, or sliced and cooked in rich broth soup as soto.

Muttons and various offals can be use as ingredients for soto soup or gulai curry. In Bali, with its Hindu majority, the babi guling (pig roast) is popular among locals as well as non-Muslim visitors, while the Batak people of North Sumatra have babi panggang that is a similar dish. Wild boar are also commonly consumed in Papua. The meat also can be processed to be thinly-sliced and dried as dendeng (jerky), or made into abon ( meat floss).

Dendeng celeng is Indonesian "dried, jerked" boar meat. [28] Raised rabbits are also consumed as food in mountainous region of Indonesia. Some game meat such as venison might be sold and consumed in some areas of Indonesia. In Kalimantan, West Nusa Tenggara, East Nusa Tenggara, and Papua, deer meat can be found, usually wildly acquired by hunting. Other unusual and often controversial exotic meats include frog legs and softshell turtle consumed in Chinese Indonesian and Javanese cuisine, horse meat consumed in Yogyakarta and West Nusa Tenggara, turtle meat consumed in Bali and Eastern Indonesia, snake, biawak ( monitor lizard), paniki ( fruit bats), dog meat, cat meat, and field rats consumed in Minahasan cuisine of North Sulawesi.

Batak cuisine of North Sumatra is also familiar with cooking dog meat, while its consumption is diminishing in Central Java. Exotic and rare game meat such as crocodile, squirrel, civet, and monkey might also be sold and consumed in wilder parts of Indonesia. Fish [ edit ] Grilling ikan bakar baronang in Mamuju, West Sulawesi.

In an archipelagic nation, seafood is abundant, and it is commonly consumed especially by Indonesian residents in coastal areas. Fish is especially popular in the eastern Indonesian regions of Sulawesi and Maluku, where most of the people work as fishermen. Both areas have a vast sea which brings them many different kinds of seafood. [29] Popular seafood in Indonesian cuisine among others; skipjack tuna, tuna, mackerel, pomfret, wahoo, milkfish, trevally, rabbitfish, garoupa, red snapper, anchovy, swordfish, shark, stingray, squid or cuttlefish, shrimp, crab, blue crab, and mussel.

Seafood is commonly consumed across Indonesia, but it is especially popular in Maluku islands and Minahasa ( North Sulawesi) cuisine. Seafood is usually grilled, boiled or fried. Ikan bakar is a popular grilled fish dish that can be found throughout Indonesia. The method of cooking like stir fried in spices or in soup is also possible. Salted fish is preserved seafood through cured in salt, it also can be found in Indonesian market. Fresh water fisheries can be found in inland regions or in areas with large rivers or lakes.

Fresh water fishes are popular in Sundanese cuisine of West Java, caught or raised in Lake Toba in Batak lands of North Sumatra, or taken from large rivers in Malay lands of Riau, Jambi and South Sumatra, or large rivers in Kalimantan.

Popular fresh water fish among others; carp, gourami, catfish, pangasius, snakehead, trichogaster, climbing gourami, Nile tilapia, and Mozambique tilapia. Insects [ edit ] Botok tawon, botok made from bee larvae. Unlike Thailand, in Indonesia insect is not a popular food ingredient nor widely available as street food.

In Java, locals do catch, breed and sell certain species of insects, usually sold fresh or alive as pet bird feed. Nevertheless, traditionally several cultures in Indonesia are known to consume insects, especially grasshopper, cricket, termite, also the larvae of sago palm weevil, bee and dragonfly. In Java and Kalimantan, grasshoppers and crickets are usually lightly battered and deep fried in palm oil as crispy kripik snack. [30] Smaller grasshoppers, crickets and termites might be made as rempeyek batter cracker which resembles insect fossil.

During monsoon rainy season, flying termites are abundant being attracted to lightbulbs to mate. Locals usually put a bucket of water under the lamp to trap the flying termites, pluck the wings, and roast the termites as additional protein-rich snack. In Banyuwangi, East Java, there is a specialty dish called botok tawon (honeybee botok), which is beehives that contains bee larvae, being seasoned in shredded coconut and spices, wrapped inside banana leaf package and steamed.

[31] Dayak tribes of Kalimantan, also Moluccans and Papuan tribes in Eastern Indonesia, are known to consumes ulat sagu (lit. sagoo caterpillar) or larvae of sago palm weevil.

This protein-rich larvae is considered a delicacy in Papua, and often being roasted prior of consumption. Locals may also commonly eat the larvae raw or alive. [32] In Bali, dragonflies are also consumed by processing them into pepes. Spices and other flavourings [ edit ] Various Indonesian spices "Rempah" is the Indonesian word for spice, while " bumbu" is the Indonesian word for a spice mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes.

[33] Known throughout the world as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as nutmeg or mace, clove, pandan leaves, keluwak and galangal are native to Indonesia. It is likely that black pepper, turmeric, lemongrass, shallot, cinnamon, candlenut, coriander and tamarind were introduced from India, while ginger, scallions and garlic were introduced from China.

Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. In ancient times, the kingdom of Sunda and the later sultanate of Banten were well known as the world's major producers of black pepper. The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands with China and India.

Later the Dutch East India Company controlled the spice trade between Indonesia and the world. Sambal [ edit ] Sambal ulek, a common Indonesian spicy condiment. The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced chili pepper from the New World to the region in the 16th century.

After that hot and spicy sambals have become an important part of Indonesian cuisine. [34] Indonesia has perhaps the richest variants of sambals. In the Indonesian archipelago, there are as many as 300 varieties of sambal. [35] The intensity ranges from mild to very hot. Sambal evolved into many variants across Indonesia, ones of the most popular is sambal terasi ( sambal belacan) and sambal mangga muda (unripe mango sambal).

Sambal terasi is a combination of chilies, sharp fermented shrimp paste ( terasi), tangy lime juice, sugar and salt all pounded up with mortar and pestle. [8] Dabu-dabu is North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice. The savoury and sweet shrimp paste from Lombok, West Nusa Tenggara, is called lengkare or terasi lombok Sambal, especially sambal ulek, or sambal terasi can also become a base ingredient for many dishes, such as sambal raja (a dish from Kutai), terong balado, dendeng balado, ayam bumbu rujak, sambal goreng ati, among other things.

Sauces and seasonings [ edit ] Soy sauce is also an important flavourings in Indonesian cuisine. Kecap asin (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own kecap manis (sweet soy sauce) with generous addition of palm sugar into soy sauce.

Sweet soy sauce is an important marinade for barbecued meat and fish, such as satay and grilled fishes. Sweet soy sauce is also an important ingredient for semur, Indonesian stew. Peanut sauce [ edit ] Peanut sauce is important part of gado-gado. One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel.

All of these dishes applied ample of bumbu kacang ( peanut sauce) for flavouring. Gado-gado and Satay for example have been considered Indonesian national dishes. [11] [12] Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chilies and fried peanuts) for otak-otak or ketan.

Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia. Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. [36] It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, gula jawa ( coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency.

The secret to good peanut sauce is "not too thick and not too watery". Indonesian peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation. Gado-gado is a popular dish particularly associated with bumbu kacang, and is eaten across Indonesia. Coconut milk [ edit ] Main article: Coconut milk Coconuts are abundant in tropical Indonesia, and since ancient times Indonesians developed many and various uses for this plant.

The broad use of coconut milk in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes – such as rendang, soto, gulai, mie koclok, sayur lodeh, gudeg, and opor ayam – to desserts – such as es cendol and es doger. Soto is ubiquitous in Indonesia and considered one of Indonesia's national dishes. [13] The use of coconut milk is not exclusive to Indonesian cuisine. It can also be found in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines.

Nonetheless, the use of coconut milk is quite extensive in Indonesia, especially in Minangkabau cuisine, although in Minahasan ( North Sulawesi) cuisine, coconut milk is generally absent, except in Minahasan cakes and desserts such as klappertaart. Cooking gulai, a type of spicy Indonesian curry, in ample of spices and coconut milk In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk.

The difference depends on the water and oil content. Thin coconut milk is usually used for soups such as sayur lodeh and soto, while the thicker variety is used for rendang and desserts. It can be made from freshly shredded coconut meat in traditional markets, or can be found processed in cartons at the supermarket. After the milk has been extracted from the shredded coconut flesh to make coconut milk, the ampas kelapa (leftover coconut flesh) can still be used in urap, seasoned and spiced shredded coconut meat mixed together with vegetables.

Leftover shredded coconut can also be cooked, sauteed and seasoned to make serundeng, almost powdery sweet and spicy finely shredded coconut. Kerisik paste, added to thicken rendang, is another use of coconut flesh. To acquire a rich taste, some households insist on using freshly shredded coconut, instead of leftover, for urap and serundeng.

Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng) or sprinkled on top of other dishes such as soto or ketan ( sticky rice). An example of the heavy use of coconut is Burasa from Makassar, rice wrapped in banana leaf cooked with coconut milk and sprinkled with powdered coconut similar to serundeng. Cooking method [ edit ] A traditional humble kitchen in Indonesia using firewood for cooking.

Most of the common Indonesian dishes are named according to their main ingredients and cooking method. For example, ayam goreng is ayam (chicken) and goreng (frying), which denotes fried chicken. Mie goreng is fried noodle, ikan bakar is grilled fish, udang rebus is boiled shrimp, babi panggang is roasted pork and tumis kangkung is stir fried water spinach.

Cooking methods in Indonesian kitchen are goreng ( frying) either in a small amount of oil or deep frying with a lot of cooking oil, tumis ( stir frying), sangrai ( sautéing). Roasting methods are bakar ( grilling) usually employing charcoal, firewood, or coconut shell, panggang ( baking/ roasting) usually refer to baking employing oven.

Other methods are rebus ( boiling), kukus ( steaming) and asap/ salai ( smoking). The fire used in cooking can be either a strong fire or a small fire for slow cooking. Cooking nasi goreng usually employs strong fire, while authentic rendang for example requires a small fire for slow cooking of beef, spices, and coconut milk until the meat is caramelised and all the coconut milk's liquid has evaporated. Traditional Indonesian dapur ( kitchen) usually employs firewood-fuelled kitchen stove, while the contemporary household today uses liquefied petroleum gas-fuelled stove or an electric stove.

The ingredients could be cut into pieces, sliced thinly, or ground into a paste. Cooking utensils are wajan ( wok), penggorengan ( frying pan), panci ( cauldron), knives, several types of spoon and fork, parutan (shredder), cobek and ulekan (stone mortar and pestle). Traditionally Indonesians use a stone mortar and a pestle to grind the spices and ingredients into coarse or fine pastes. Today most households use blender or food processor for the task.

Traditional Indonesian cooking wares are usually made from stone, earthenware pottery, wood, and woven bamboo or a rattan container or filter, while contemporary cooking wares, plates and containers use metals – iron, tin, stainless steel, aluminium, ceramics, plastics, and also glass.

National dishes [ edit ] Rendang Initially during the early years of Indonesian independence, the ubiquitous and extremely popular nasi goreng was considered the national dish of the republic, albeit at that time was unofficial. [37] [9] Its simplicity and versatility has contributed to its popularity and made it as a staple among Indonesian households—colloquially considered the most "democratic" dish since the absence of an exact and rigid recipe has allowed people to do anything they want with it.

[38] Nasi goreng that is commonly consumed daily in Indonesian households was considered the quintessential dish that represent an Indonesian family. It is in the menu, introduced, offered and served in Indonesian Theatre Restaurant within the Indonesian pavilion at the 1964 New York World's Fair. Howard Palfrey Jones, the US ambassador to Indonesia during the last years of Sukarno's reign in the mid 1960s, in his memoir "Indonesia: The Possible Dream", said that he like nasi goreng.

He described his fondness for nasi goreng cooked by Hartini, one of Sukarno's wives, and praise it as the most delicious nasi goreng he ever tasted. [37] Nevertheless, other widely popular Indonesian dish, such as satay, [12] soto [13] and gado-gado [11] are also considered strong contenders. In 2014, the Indonesian Ministry of Tourism and Creative Economy in an effort to promote Indonesian cuisine, has chosen tumpeng as an official Indonesian national dish.

Technically tumpeng refer to the rice cone in the center, while the surrounding various dishes might be taken from any choice of various Indonesian dishes—thus was considered ideal as a national dish that binds the diversity of Indonesia's various culinary traditions. [4] Subsequently the designation of tumpeng as the single national dish of Indonesia was considered insufficient to describe the diversity of Indonesian culinary traditions.

Later in 2018, the same ministry has chosen another additional 5 national dish of Indonesia; they are soto, satay, nasi goreng, rendang and gado-gado. [14] Satay and soto are notable and the natural choice to be promoted as Indonesian national dish, since they had transcends the cultural boundaries of myriad ethnic groups of Indonesia—those dishes has been extremely localised and has branched into various recipes nationwide.

For example, there are rich variants of satay and soto recipes throughout Indonesia; from Sumatra to Eastern Indonesia. Each cultures, ethnics, or even cities had adopted these dishes, and thus developed their own version in accordance to their own culture, tradition, creativity, localised taste and preference, also the availability of local ingredients.

Regional dishes [ edit ] Main article: Betawi cuisine Diverse and eclectic, Betawi cuisine of Jakarta draw culinary influences from Chinese, Malay, Sundanese, to Arab, Indian and European. [39] Popular Betawi dishes include nasi uduk (coconut rice), sayur asem (sweet and sour vegetable soup), asinan (salad of pickled vegetables), gado-gado, (boiled or blanched vegetables salad in peanut sauce), ketoprak, (vegetables, tofu, rice vermicelli and rice cake in peanut sauce), and kerak telor (spiced coconut omelette).

Born from a creole or hybrid phenomena, the Betawi cuisine is quite similar to the Peranakan cuisine. West Java [ edit ] Examples of Sundanese cuisine; rich in fresh vegetables and adoring salted fish. A textural speciality of Sunda ( West Java) is karedok, a fresh salad made with long beans, bean sprouts, and cucumber with a spicy peanut sauce.

Lalab fresh vegetables served with spicy sambal dipping sauce is ubiquitous in Sundanese households and eating establishments. Other Sundanese dishes include mie kocok which is a beef and egg noodle soup, and Soto Bandung, a beef and vegetable soup with daikon and lemon grass.

A hawker favourite is kupat tahu (pressed rice, bean sprouts, and tofu with soy and peanut sauce). Colenak (roasted fermented cassava tapai with sweet coconut sauce) and ulen (roasted brick of sticky rice with peanut sauce) are dishes usually eaten warm.

Central Java [ edit ] Various Javanese cuisine in lesehan (seat on the mat) style The food of Central Java is renowned for its sweetness, and the dish of gudeg, a curry made from jackfruit, is a particularly sweet. The city of Yogyakarta is renowned for its ayam goreng (fried chicken) and klepon (green rice-flour balls with palm sugar filling). Surakarta's (Solo) specialities include Nasi liwet (rice with coconut milk, unripe papaya, garlic and shallots, served with chicken or egg) and serabi (coconut milk pancakes topped with chocolate, banana or jackfruit).

Other Central Javanese specialities pecel (peanut sauce with spinach and bean sprouts), lotek (peanut sauce with vegetable and pressed rice), and opor ayam (braised chicken in coconut sauce). East Java [ edit ] Main article: Javanese cuisine The food of East Java is similar to that of Central Java. East Java foods tend to be less sweet and more spicier compare to the Central Javanese ones.

Fish and fish/seafood products are quite extensively, e.g. terasi (dried shrimp paste) and petis udang (shrimp paste). Some of the more popular foods are lontong kupang (tiny clams soup with rice cakes), lontong balap (bean sprouts and tofu with rice cakes), sate klopo [40] (coconut beef satay), semanggi surabaya ( marsilea leaves with spicy sweet potato sauce), pecel lele (deep fried catfish served with rice and sambal), rawon (dark beef soup).

Food from Malang includes bakwan Malang (meatball soup with won ton and noodles) and arem-arem (pressed rice, tempe, sprouts, soy sauce, coconut, and peanuts). Madura [ edit ] Grilling sate Madura. Madura is an island on the northeastern coast of Java and is administered as part of the East Java province.

Like the Eastern Javanese foods which use petis udang, Madura foods add petis ikan which is made from fish instead of shrimp. The Madura style satay is probably the most popular satay variants in Indonesia. Some of its popular dishes are sate ayam Madura [41] (chicken satay with peanut sauce), soto Madura (beef soup). There is also a mutton variant of Madura satay, Madura goat satay.

Sup Kambing mutton soup is also popular in Madura. As a leading salt production center in Indonesian archipelago, Madura dishes are often saltier compared to other Eastern Javanese foods. Bali [ edit ] Nasi Bali in Balinese cuisine Balinese cuisine dishes include lawar (chopped coconut, garlic, chilli, with pork or chicken meat and blood).

Bebek betutu is duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers. Balinese sate, known as sate lilit, is made from spiced mince pressed onto skewers which are often made from lemon grass sticks. Babi guling is a spit-roasted pig stuffed with chilli, turmeric, garlic, and ginger. Basa gede or basa rajang is a spice paste that is a basic ingredient in many Balinese dishes. [42] Aceh [ edit ] Main article: Acehnese cuisine Arab, Persian, and Indian traders influenced food in Aceh although flavours have changed a lot their original forms.

Amongst these are curry dishes known as kare or gulai, which are rich, coconut-based dishes traditionally made with beef, goat, fish or poultry, but are now also made with tofu, vegetables, and jackfruit. The popular Aceh food such as roti cane, mie aceh and nasi gurih. North Sumatra [ edit ] Batak dishes, saksang, babi panggang and daun ubi tumbuk.

Batak people use either pork or even dog to make saksang. Another Batak pork speciality is babi panggang in which the meat is boiled in vinegar and pig blood before being roasted. Another batak dish, ayam namargota, is chicken cooked in spices and blood. Another notable Batak dish is arsik, the carp fish cooked with spices and herbs. Lada rimba is strong pepper used by Bataks.

West Sumatra [ edit ] The hidang style Padang food served at Sederhana restaurant, all of the plates of food are laid out in front of customer, the customer only pays for whichever bowl they eat from.

Buffaloes are a symbol of West Sumatra and are used in rendang, a rich and spicy buffalo meat or beef dish, which is also the signature dish of Minangkabau culture. In 2017, rendang was chosen as the "World's Most Delicious Food" by the CNN Travel reader's choice.

[43] Padang food comes from West Sumatra, and they have perhaps the richest variants of gulai, a type of curried meat, offal, fish or vegetables. Padang favourite includes asam padeh (sour and spicy fish stew), sate Padang (Padang satay), soto Padang (Padang soto) and katupek sayua (ketupat rice dumpling in vegetable soup).

Dishes from the region include nasi kapau from Bukittinggi, which is similar to Padang food but uses more vegetables. Ampiang dadiah (buffalo yogurt with palm sugar syrup, coconut flesh and rice) and bubur kampiun ( Mung bean porridge with banana and rice yogurt) are other West Sumatran specialties.

Traditionally, Minangkabau people adheres to merantau (migrating) culture, and they are avid restaurant entrepreneurs. As a result, Padang food restaurant chains can be found throughout Indonesia and neighbouring countries, likely making it the most popular regional dish in Indonesia.

In outside West Sumatra such as in Java, most of Padang Restaurants still use buffalo to make rendang, but claim as Rendang Sapi for selling purposes due to buffalo meat is more inferior and cheaper than cow meat. Buffalo meat is harder, so suitable for rendang with cooking time at least 3 hours, the texture is also coarse and the color is more red than cow meat even when is already cooked. East Sumatra [ edit ] Gulai ikan kerapu, grouper curry.

The cuisine of east coast of Sumatra is referring to the culinary tradition of ethnic Malays of Indonesian Sumatran provinces facing Malacca strait; which includes Riau, Riau Islands, Jambi provinces and coastal North Sumatra in Melayu Deli areas in and around Medan.

Because of close ethnic kinship and proximity to Malaysian Malays, many dishes are shared between the two countries. For example nasi lemak, the national dish of Malaysia, and also nasi ulam are considered native dishes in Riau and Jambi. Malay cuisine also shares many similarities with neighboring Minangkabau cuisine of West Sumatra, South Sumatra, and also Aceh; such as sharing gulai, asam pedas, pindang, kari, lemang and rendang. This is due to the fact that the Minangkabau are culturally closely related to the Malays.

Tempoyak fermented durian sauce and sambal belacan are the familiar condiments in both Sumatra and Malay Peninsula. Variants of peranakan cuisine such as laksa spicy noodle and otak-otak are also can be found in Riau Islands and Medan.

Seafood dishes are popular in archipelagic Riau Islands province, while fresh water fishes from Sumatran rivers, such as patin, catfish, carp and gourami are popular in Riau and Jambi.

Gulai ikan patin is a signature dish of Pekanbaru, while gulai ketam (crab gulai) and nasi goreng teri Medan (Medan anchovy fried rice) are the signature dishes of Medan. South Sumatra [ edit ] Tempoyak ikan patin a Palembang dish of pangasius fish in fermented durian sauce. The city of Palembang is the culinary centre of South Sumatra and is renowned for its pempek, a deep fried fish and sago dumpling that is also known as empek-empek.

Pempek is served in distinctive kuah cuko, a sweet, sour and spicy sauce made from palm sugar, chili, tamarind and vinegar.

Pempek derivatives dishes are tekwan soup of pempek dumpling, mushroom, vegetables, and shrimp, lenggang or pempek slices in omelette. Mie celor is a noodle dish with egg in coconut milk and dried shrimp, it is a Palembang speciality. The cuisine of Palembang demonstrates various influences, from native Palembang Malay taste to Chinese and Javanese influences. Pempek is said to be influenced by Chinese fish cake akin to surimi, while the preference of mild sweetness is said to be of Javanese influence.

South Sumatra is home to pindang, a sweet, sour and spicy fish soup made from soy sauce and tamarind. Pindang dishes usually uses either freshwater fishes and seafood as ingredients.

Ikan brengkes is fish in a spicy durian-based sauce. Tempoyak is a sauce of shrimp paste, lime juice, chilli and fermented durian, and sambal buah is a chilli sauce made from fruit.

North Sulawesi [ edit ] Paniki, fruit bat in spicy bumbu rica-rica green chili pepper Manado cuisine of Minahasan people from North Sulawesi features the heavy use of meat such as pork, fowl, and seafood.

" Woku" is a type of seafood dish with generous use of spices, often making up half the dish. The ingredients include lemongrass, lime leaves, chili peppers, spring onion, shallots, either sautéed with meat or wrapped around fish and grilled covered in banana leaves.

Other ingredients such as turmeric and ginger are often added to create a version of woku. Other Minahasan signature dishes are tinutuan, chicken tuturuga, rica-rica and cakalang fufu. Foreign colonial influence played a role in shaping Minahasan cuisine. Several cakes and pastries explicitly show Dutch, Portuguese and Spanish influences such as klappertaart and panada. Brenebon (from Dutch "bruin" (brown) and "boon" (bean)) is a pork shank bean stew spiced with nutmeg and clove.

Minahasan roast pork similar to lechon in the Philippines or pig roast in Hawaii are served in special occasions, especially weddings. Other unusual and exotic meats such as dog, bat, and forest rat are regularly served in North Sulawesi region. Paniki is the bat dish of Minahasa. South Sulawesi [ edit ] Sop saudara and ikan bolu bakar (grilled milkfish). Specialty of Makassar. Makassar is one of the culinary centres in Indonesia.

Home of some Bugis and Makassar delicacies such as Coto, Konro, Pallubasa and Mie Kering. All of these Makassar foods are usually consumed with burasa, a coconut milk rice dumpling wrapped in a banana leaf, to replace steamed rice or ketupat.

As a big fish market centre, Makassar is also famous for its seafood. Various ikan bakar or grilled fish are popular and commonly served in Makassar restaurants, warung and foodstalls, such as ikan bolu bakar (grilled milkfish). Sop saudara from Pangkep and Kapurung from Palopo are also famous dishes of South Sulawesi. Another popular cuisine from Makassar is Ayam Goreng Sulawesi (Celebes fried chicken); the chicken is marinated in a traditional soy sauce for up to 24 hours before being fried into a golden colour.

The dish is usually served with chicken broth, rice and special sambal (chilli sauce). In addition, Makassar is also home of traditional sweet snacks such as pisang epe (pressed banana), as well as pisang ijo (green banana).

Pisang Epe is a flat-grilled banana which is pressed, grilled, and covered with palm sugar sauce and sometimes eaten with durian. Many street vendors sell pisang epe, especially around the area of Losari beach.

Pisang ijo is a banana covered with green colored flours, coconut milk, and syrup. Pisang ijo is sometimes served iced, and often sold and consumed as iftar to break the fast during Ramadhan. Nusa Tenggara [ edit ] Se'i babi, smoked pork from Kupang, West Timor, East Nusa Tenggara. With a drier climate in Nusa Tenggara archipelago, there is less rice and more sago, corn, cassava, and taro compared to central and western Indonesia.

Fishes are popularly consumed, including sepat ( Trichogaster), which is shredded fish in coconut and young-mango sauce. Lombok's sasak people enjoy spicy food such as ayam taliwang which is roasted chicken served with peanut, tomato chilli and lime dip. Pelecing is a spicy sauce used in many dishes made with chilli, shrimp paste, and tomato.

A local shrimp paste called lengkare is used on the island of Lombok. Sares is made from chilli, coconut juice and banana palm pith and is sometimes mixed with meat. Non meat dishes include kelor (hot soup with vegetables), serebuk (vegetables mixed with coconut), and timun urap (cucumber with coconut, onion and garlic). In East Nusa Tenggara, majority of its inhabitants are Catholics, hence pork is commonly consumed. Popular Timor dishes are Se'i smoked meat (usually pork), and katemak vegetable soup.

Maluku and Papua [ edit ] The Maluku Islands' cuisine is rich with seafood, while the native Papuan food usually consists of roasted boar with tubers such as sweet potato. Various types of ikan bakar (grilled fish) or seafood are eaten with spicy colo-colo condiment.

The staple food of Maluku and Papua is sago, either as a pancake or sago congee called papeda, usually eaten with yellow soup made from tuna, red snapper or other fishes spiced with turmeric, lime, and other spices. Foreign influences [ edit ] Further information: Indian cuisine Indian influence can be observed in Indonesia as early as the 4th century.

Following the spread of Islam to Indonesia, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian martabak and kari ( curry) that influenced Sumatran cuisines of Aceh, Minangkabau, and Malay; in addition to Betawi and coastal Javanese cuisine.

Some of Aceh and Minangkabau dishes such as roti cane, nasi biryani, nasi kebuli, and gulai kambing can trace its origin to Indian influences. Chinese influences [ edit ] Further information: Chinese cuisine Chinese immigration to Indonesia started in the 7th century, and accelerated during Dutch colonial times, thus creating the fusion of Chinese cuisine with indigenous Indonesian style. Similar Chinese-native fusion cuisine phenomena is also observable in neighbouring Malaysia and Singapore as peranakan cuisine.

Some popular Indonesian dishes trace its origin to Chinese influences such as; bakmi, bakso, soto mie, soto, bakpau, nasi goreng, mie goreng, tahu goreng, siomay, pempek, lumpia, nasi tim, cap cai, fu yung hai and swikee. Some of this Chinese-influenced dishes has been so well-integrated into Indonesian mainstream cuisine that many Indonesian today might not recognise their Chinese-origin and considered them their own.

Dutch influences [ edit ] Further information: Dutch cuisine The Dutch arrived in Indonesia in the 16th century in search of spices. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. [44] Through colonialism, Europeans introduced bread, cheese, barbecued steak and pancake.

Bread, butter and margarine, sandwiches filled with ham, cheese or fruit jam, poffertjes, pannekoek and Dutch cheeses are commonly consumed by colonial Dutch and Indos during the colonial era. Some of native upperclass ningrat (nobles) and educated native were exposed to European cuisine; This cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into Indonesian cuisine.

Some dishes created during the colonial era were influenced by Dutch cuisine, including roti bakar (grilled bread), roti buaya, selat solo (solo salad), macaroni schotel (macaroni casserole), pastel tutup (Shepherd's pie), bistik jawa (Javanese beef steak), semur (from Dutch smoor), erten (pea soup), brenebon (kidney bean soup) and sop buntut.

[45] Many pastries, cakes and cookies such as kue bolu (tart), lapis legit ( spekkoek), spiku (lapis Surabaya) and kaasstengels (cheese sticks) come from Dutch influence. Some recipes were invented as Dutch Indies fusion cuisine, using native ingredients but employing European pastry techniques. These include pandan cake and klappertaart (coconut tart). Kue cubit, commonly sold as a snack at schools and marketplaces, are believed to be derived from poffertjes.

[45] Influence abroad [ edit ] Conversely, Indonesian cuisine also had influenced the Dutch through their shared colonial heritage. Indonesian cuisine also influencing neighbouring countries through Indonesians migration across the straits to Malaysia. Malaysia [ edit ] Further information: Malaysian cuisine Because of their proximity, historic migrations and close cultural kinship, Indonesian cuisine also has influenced neighbouring cooking traditions; most notably Malaysian cuisine.

Indonesian influence is pervasive in the central state of Negeri Sembilan, which was settled largely by Minangkabau people hailing from West Sumatra and is, thus, reflected in their culture, history and cuisine.

[46] Minangkabau cuisine influences is profound in Malay cooking tradition, as the result both traditions share same dishes; including rendang, gulai, asam pedas and tempoyak. Rendang is a typical example that has been well-integrated into mainstream Malaysian cuisine and is now considered their own, and popular especially during Hari Raya Aidil Fitri.

In the early 20th century, there are large influx of Sumatrans to Kuala Lumpur and other parts of Malaysia heartland, that led to the popularity of Nasi Padang (originated from Padang city, West Sumatra) not only in Malaysia, but also in Singapore. [47] The Malay cuisine of southernmost state of Johor, reflects the influences of Javanese who settled there for over past two centuries.

[47] Popular Javanese-origin dishes in Johor includes ayam penyet, nasi ambeng, telur pindang, sayur lodeh, mee rebus and pechal. [46] Thailand [ edit ] Thai pork satay To a lesser extent, Indonesian cuisine also had influenced Thai cuisine — probably through Malaysian intermediary — such as the introduction of satay, from Java to Sumatra, Malay Peninsula, and reached Thailand. [48] Achat ( Thai: อาจาด pronounced [ʔāː.t͡ɕàːt]), is a Thai pickles which believed to be derived from Indonesian acar.

It is made with cucumber, red chilies, red onions or shallots, vinegar, sugar and salt. It is served as a side dish with the Thai version of satay ( Thai: สะเต๊ะ). Netherlands [ edit ] Main article: Dutch cuisine § Colonial influences During the colonial period, the Dutch embraced Indonesian cuisine both at home and abroad.

[44] The Indonesian cuisine had influenced colonial Dutch and Indo people that brought Indonesian dishes back to the Netherlands due to repatriation following the independence of Indonesia. [45] C. Countess van Limburg Stirum writes in her book "The Art of Dutch Cooking" (1962): There exist countless Indonesian dishes, some of which take hours to prepare; but a few easy ones have become so popular that they can be regarded as "national dishes".

She then provides recipes for nasi goreng (fried rice), pisang goreng (battered, deep fried bananas), lumpia goreng (fried spring rolls), bami (fried noodles), satay (grilled skewered meat), satay sauce ( peanut sauce), and sambal oelek (chilli paste). [49] Dutch-Indonesian fusion dishes also exist, of which the most well-known is the rijsttafel ("rice table"), which is an elaborate meal consisting of many (up to several dozens) small dishes (hence filling "an entire table").

[45] While popular in the Netherlands, Rijsttafel is now rare in Indonesia itself. Today, there are many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, The Hague, Utrecht and Rotterdam.

[44] Culinary diplomacy [ edit ] Indonesian restaurant in Hong Kong Indonesian cuisine traditionally enjoyed popularity in neighbouring countries; e.g. Malaysia, Singapore and Australia, as well as nations that shares historical ties with Indonesia; such as the Netherlands, Suriname, and South Africa. It is also increasingly popular in Japan and Korea. [50] [51] Learning from the success of other countries culinary diplomacy, especially those of Thailand, Korea and Japan, in 2021, the Indonesian government has launched the "Indonesia Spice Up The World" program, which is a form of coordinated gastrodiplomacy efforts.

[52] [53] The programme was launched to promote Indonesian cuisine abroad, to assist Indonesian culinary industry; by helping the local spice products and processed food to find their ways into the global market, and also to assist Indonesian restaurants abroad.

[54] The "Indonesia Spice Up The World" program involves government's inter-ministerial institutions, Indonesian food industry, and also the public. The objective of the program is to boost the export value of Indonesian spices and herbs to US$2 billion, and increasing the presence of four thousand Indonesian restaurants abroad by 2024. [52] [54] Meal times [ edit ] Traditional slametan meal in Java during colonial period.

Indonesians might consume snacks or varieties of small dishes throughout the day. If separate scheduled larger meal is observed, they usually consists of sarapan or makan pagi (breakfast), makan siang (lunch) is often the main meal of the day, followed by makan malam (dinner). [1] Mealtime is typically a casual and solitary affair, and might be observed differently across region.

In western and central Indonesia, the main meal is usually cooked in the late morning, and consumed around midday. In many families there is no set meal time when all members are expected to attend. For this reason, most of the dishes are made so that they can remain edible even if left on the table at room temperature for many hours.

The same dishes are then re-heated for the final meal in the evening. Most meals are built around a cone-shaped pile of long-grain, highly polished rice. A meal may include a soup, salad (or more commonly vegetables sautéed with garlic), and another main dish.

Whatever the meal, it is accompanied by at least one, and often several, relishes called sambals. Especially for Javanese family, on the table, it is also common to always have chips, that can be kerupuk, rempeyek, or any other chips to accompany the meal. In eastern Indonesia, such as on the islands of Papua and Timor, where the climate is often much drier, the meals can be centred around other sources of carbohydrates such as sago or root vegetables and starchy tubers.

Being east of the Wallace line, the biogeographic realm, and hence the flora and fauna, are quite different from those of the islands to the west, and so the food stuffs are as well. Feasts [ edit ] Tumpeng [ edit ] Main article: Tumpeng Many Indonesian traditional customs and ceremonies incorporate food and feast, one of the best examples is tumpeng.

Originally from Java, tumpeng is a cone shaped mound of rice surrounded by an assortment of other dishes, officially chosen as Indonesian national dish in 2014. [4] Traditionally featured in slametan ceremonies, the cone of rice is made by using bamboo leaves woven into a cone-shaped container.

The rice itself can be plain white steamed rice, uduk (rice cooked with coconut milk), or yellow rice (rice coloured with kunyit, i.e., turmeric). After it is shaped, the rice cone is surrounded by assorted dishes, such as urap vegetables, fried chicken, semur (beef in sweet soy sauce), teri kacang (little dried fish fried with peanuts), fried prawns, telur pindang (marbleized boiled eggs), shredded omelette, tempe orek (sweet, dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), and many other dishes.

Nasi tumpeng probably comes from an ancient Indonesian tradition that revers mountains as the abode of the ancestors and the gods. Rice cone is meant to symbolise the holy mountain. The feast served as some kind of thanksgiving for the abundance of harvest or any other blessings. Because of its festivities and celebratory value, even now tumpeng is sometimes used as an Indonesian counterpart to birthday cake. Nasi Padang [ edit ] Main article: Nasi padang Having Nasi Padang in festive hidang (serve) style provides opportunity to sample wide array of Padang food in a single setting.

Nasi Padang (Padang-style rice) is the steamed rice served with various choices of pre-cooked dishes originated from Padang city, West Sumatra.

It is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice. It is the Minangkabau's great contribution to Indonesian cuisine. [55] After the customers are seated, they do not have to order.

The waiter with stacked plates upon their hands will immediately serves the dishes directly to the table. The table will quickly be set with dozens of small dishes filled with richly flavoured foods such as beef rendang, various gulais, curried fish, stewed greens, chili eggplant, curried beef liver, tripe, intestines, or foot tendons, fried beef lung, fried chicken, and of course, sambal.

A dozen of dishes is a normal number, it could reach 14 dishes or more. Nasi Padang is an at-your-table, by-the-plate buffet. [55] Customers take — and pay for — only what they have consumed from this array. [56] Rijsttafel [ edit ] Main article: Rijsttafel Another Indonesian feast, the Rijsttafel (from Dutch, meaning 'rice table'), demonstrates both colonial opulence and the diversity of Indonesian cuisine at the same time.

The classic style rijsttafel involved serving of up to 40 different dishes by 40 male waiters, bare foot but dressed in formal white uniforms with blangkon (traditional Javanese caps) on their heads and batik cloth around their waists. [57] In contemporary Indonesian cuisine, it has been adapted into a western style prasmanan buffet.

Prasmanan [ edit ] Prasmanan, an Indonesian style buffet. When attending the reception of an Indonesian traditional wedding party, office lunch-time meeting, a seminar or dinner gathering, one usually will find themselves queuing to Indonesian prasmanan; a long table filled with wide array of Indonesian dishes. A prasmanan is quite similar with rijsttafel but minus the ceremonial waiters and usually served fewer choices of dishes compared to its flamboyant colonial predecessor.

It is an Indonesian buffet as it employs a long table with a wide range of dishes, both savoury and sweet, served on it. It can usually be found in wedding ceremonies or any other festivities. The layout for an Indonesian wedding ceremony buffet is usually: plates, eating utensils (spoon and fork), and paper napkins placed on one end, followed by rice (plain or fried), a series of Indonesian (and sometimes international) dishes, sambal and krupuk (shrimp crackers), and ending with glasses of water on the other end of the table.

Beverages [ edit ] A cup of Java, Javanese kopi tubruk The most common and popular Indonesian drinks and beverages are teh ( tea) and kopi ( coffee). Indonesian households commonly serve teh manis (sweet tea) or kopi tubruk (coffee mixed with sugar and hot water and poured straight in the glass without separating out the coffee residue) to guests. Since the colonial era of Netherlands East Indies, plantations, especially in Java, were major producers of coffee, tea and sugar.

Since then hot and sweet coffee and tea beverages have been enjoyed by Indonesians. Jasmine tea is the most popular tea variety drunk in Indonesia, however recent health awareness promotions have made green tea a popular choice.

Usually coffee and tea are served hot, but cold iced sweet tea is also frequently drunk. Kopi luwak is Indonesian exotic and expensive coffee beverage made from the beans of coffee berries which have been eaten by the Asian palm civet ( Paradoxurus hermaphroditus) and other related civets. [58] Teh botol, bottled sweet jasmine tea, is now quite popular and locally competes favourably with international bottled soda beverages such as Coca-Cola and Fanta.

[59] Kopi susu (coffee with sweetened condensed milk) is an Indonesian version of Café au lait. Es kelapa muda or young coconut ice is fresh drink which is made from chilled young coconut water, coconut flesh and syrup. It is among favourite beverage in Indonesia. Fruit juices ( jus) are very popular. Varieties include orange ( jus jeruk), guava ( jus jambu), mango ( jus mangga), soursop ( jus sirsak) and avocado ( jus alpokat), the last of these being commonly served with condensed milk and chocolate syrup as a dessert-like treat.

Durian can be made into ice cream called es durian. Indonesian dessert es teler, consisting of avocado, jackfruit, and young coconut in shredded ice and condensed milk.

Many popular drinks are based on ice ( es) and can also be classified as desserts. Typical examples include young coconut ( es kelapa muda), grass jelly ( es cincau), cendol ( es cendol or es dawet), avocado, jackfruit and coconut with shredded ice and condensed milk ( es teler), mixed ice ( es campur), kidney beans ( es kacang merah), musk melon ( es blewah), and seaweed ( es rumput laut).

Hot sweet beverages can also be found, such as bajigur and bandrek which are particularly popular in West Java. Both are coconut milk or coconut sugar ( gula jawa) based hot drinks, mixed with other spices. Sekoteng, a ginger based hot drink which includes peanuts, diced bread, and pacar cina, can be found in Jakarta and West Java.

Wedang jahe (hot ginger drink) and wedang ronde (a hot drink with sweet potato balls) are particularly popular in Yogyakarta, Central Java, and East Java. Alcoholic beverages [ edit ] Balinese brem with 5% alcohol content.

As a Muslim-majority country, Indonesian Muslims share Islamic dietary laws that prohibit alcoholic beverages. Since ancient times, local alcoholic beverages were developed in the archipelago. According to a Chinese source, people of ancient Java drank wine made from palm sap called tuak ( palm wine). Today tuak continues to be popular in the Batak region, North Sumatra. A traditional Batak bar serving tuak is called lapo tuak. In Solo, Central Java, ciu (a local adaptation of Chinese wine) is known.

Bottled brem bali (Balinese rice wine) is popular in Bali. In Nusa Tenggara and Maluku Islands the people also drink palm wine, locally known as sopi. [60] In the Minahasa region of North Sulawesi, the people drink a highly alcoholic drink called Cap Tikus. Indonesians developed local brands of beer, such as Bintang Beer and Anker Beer.

Eating establishment [ edit ] In Indonesia, dishes are served from a fine dining restaurant in five-star hotel, a simple restaurant downtown, humble street side warung under the tent, to street hawker peddling their gerobak (cart) or pikulan (carrying using rod).

Restaurant and warung [ edit ] Floating warung boat attached to the bank of Musi river, Palembang, selling local favourite such as pempek. In Indonesia rumah makan means restaurant, while warung means small and humble shop. [1] From these eating establishments, a warteg ( warung Tegal) and rumah makan Padang are particularly notable for their ubiquitousness in Indonesian cities and towns. A warteg or warung tegal is a more specific warung nasi, established by Javanese people from the town Tegal in Central Java.

They sells favourite Javanese dishes and rice, the wide array of pre-cooked dishes are arranged in glass windowed cupboard. They are well known on selling modestly-priced meals, popular among working class such as low-skilled labours in the cities. While rumah makan Padang is a Padang restaurant, a smaller scale Padang eateries might be called warung Padang. Most of Indonesian restaurants are based upon specific regional cuisine tradition. For example, rumah makan Padang are definitely Minangkabau cuisine.

Sundanese saung restaurant or colloquially called as kuring restaurants are selling Sundanese dishes. This includes Bataks' lapo, Manado and Balinese restaurants.

While other restaurants might specifically featuring their best specific dishes, for example Ayam goreng Mbok Berek, Bakmi Gajah Mada, Satay Senayan, Rawon Setan Surabaya, Pempek Pak Raden, etc. Street food [ edit ] Soto mie cart street vendor Indonesian street food are usually cheap, offer a great variety of food of different tastes, and can be found on every corner of the city.

[61] Street and street-side vendors are common, in addition to hawkers peddling their goods on bicycles or carts. These carts are known as pedagang kaki lima. These food hawkers on carts or bicycles might be travelling on streets, approaching potential buyers through residential areas whilst announcing their presence, or stationing themselves on a packed and busy street side, setting simple seating under a small tent and waiting for customers. Many of these have their own distinctive call, tune, or noise to announce their presence.

For example, bakso sellers will hit the side of a soup bowl using a spoon, whereas nasi goreng sellers announce themselves by hitting their wok. Bakso (meatball) seller in Bandung In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants, often adapted to become Indonesian-Chinese cuisine.

One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims. Other popular Indonesian street food and snacks are siomay and batagor (abbreviated from Bakso Tahu Goreng), pempek (deep fried fish cake), bubur ayam (chicken congee), bubur kacang hijau (mung beans porridge), satay, nasi goreng (English: fried rice), soto mie (soto noodle), mie ayam (chicken noodle) and mie goreng (fried noodle), taoge goreng (mung bean sprouts and noodle salad), asinan (preserved vegetables or fruits salad), laksa, kerak telor (spicy omelette), gorengan (Indonesian assorted fritters) and Bakwan (fried dish of beansprouts and batter).

Indonesian street snacks include iced and sweet beverages, such as es cendol or es dawet, es teler, es cincau, es doger, es campur, es potong, and es puter. Indonesian cakes and cookies are often called jajanan pasar (market munchies).

Snacks [ edit ] Indonesian snacks, such as tahu isi, pisang goreng, risoles, timpan, lemper, and kue pisang. Indonesia has a rich collection of snacks called kue (cakes and pastry), both savoury and sweet. Traditional kue usually made from rice flour, coconut milk, coconut sugar and mostly steamed or fried instead of baked. Traditional kue are popularly known as kue basah ("wet kue") that has moisty and soft texture because of rich coconut milk.

The kue kering (dried kue) is local name for cookies. Indonesia has rich variations of kue, both native-origin or foreign-influenced. Popular ones include Bika Ambon, kue pisang, kue cubit, klepon, onde-onde, nagasari, kue pandan, lupis, lemang, lemper, lontong, tahu isi, getuk, risoles, pastel, lumpia, bakpia, lapis legit, soes, poffertjes and bolu kukus. Traditional crackers [ edit ] Krupuks in air-tight tin cans. Traditional crackers are called krupuk, made from bits of shrimp, fish, vegetables or nuts, which are usually consumed as a crunchy snack or to accompany main meals.

[62] These crispy snacks sometimes are added upon the main meal to provide crunchy texture; several Indonesian dishes such as gado-gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific type of krupuk as toppings. There are wide variations of krupuk available across Indonesia. The most popular ones would be krupuk udang ( prawn crackers) and krupuk kampung or krupuk putih (cassava crackers). Other popular types include krupuk kulit (dried buffalo-skin crackers), emping melinjo ( gnetum gnemon crackers), and kripik (chips or crisps), such as kripik pisang ( banana chips) and keripik singkong ( Cassava chips), rempeyek, is a flour-based cracker with brittle of peanuts, anchovies or shrimp bound by crispy flour cracker, rengginang or intip ( Javanese) is rice cracker made from sun-dried and deep fried leftover rice.

Fruits [ edit ] Selection of tropical fruits sold in Bali. Indonesian markets abound with many types of tropical fruit. These are an important part of the Indonesian diet, either eaten freshly, or made into juices (such as jus alpukat), desserts (such as es buah and es teler), processed in savoury and spicy dishes like rujak, fried like pisang goreng (fried banana), cooked into cakes (such as kue pisang or bika ambon), sweetened and preserved such as sale pisang and manisan buah, or processed into kripik (crispy chips) as snacks like jackfruit or banana chips.

Fruit rujak, consists of slices of unripe mango, jambu air, kedondong, jicama, papaya and pineapple. These fruits are served with thick and spicy coconut sugar and spicy salt. Many of these tropical fruits such as mangga ( mango), manggis ( mangosteen), rambutan, cempedak, nangka ( jackfruit), durian, jambu air, duku ( langsat), jeruk bali ( pomelo), belimbing ( carambola), kedondong and pisang ( banana), are indigenous to Indonesian archipelago; while others have been imported from other tropical countries, although the origin of many of these fruits might be disputed.

Klengkeng ( longan) were introduced from India, semangka ( watermelon) from Africa, kesemek from China, while alpukat ( avocado), sawo, markisa ( passionfruit), sirsak ( soursop), nanas ( pineapple), jambu biji ( guava) and pepaya ( papaya) were introduced from the Americas.

Many of these tropical fruits are seasonally available, according to each species flowering and fruiting seasons. While certain fruits such as banana, watermelon, pineapple and papaya are available all year round. Today, Indonesian markets is also enrichen with selections of home-grown non-tropical fruits that is not native to Indonesia.

Strawberry, melon, apple, pear and dragonfruit are introduced and grown in cooler Indonesian highlands such as Malang in mountainous East Java, Puncak and Lembang near Bandung, to mimic their native subtropics habitat. Rambutan for sale at a market in Jakarta. In the last few years, fruit chips have been more and more various.

In the old times, banana and jackfruit chips were the most common, but now Indonesian fruit chips are also made from strawberry, apple, dragonfruit, pepino, watermelon, melon, more. Malang, a city in East Java, is the centre of fruit chip production aside from tempeh chips. Banana and coconut are particularly important, not only to Indonesian cuisine, but also in other uses, such as timber, bedding, roofing, oil, plates and packaging.

Banana leaf and janur (young coconut leaf) are particularly important for packaging and cooking process, employed to make pepes, lontong and ketupat. Health [ edit ] Nutrition [ edit ] Deep frying mendoan tempeh, Indonesian food is often prepared by deep frying which adds saturated fat and cholesterol.

Much carbohydrate intake in Indonesian cuisine comes from rice, while in eastern parts of Indonesia, yam and sago are common. Indonesian protein intake comes from soy bean products that are processed into tofu and tempeh. Chicken eggs, poultry and meats are also consumed. Most of the fat intake comes from cooking oil ( coconut oil) of fried dishes, coconut milk, peanuts, as well as meats and offals. [ citation needed] Some Indonesian fruit and vegetable dishes such as fruit rujak, gado-gado, karedok, pecel, lalab, capcay, tofu and tempeh are foods with low fat and high fibre.

Tempeh, for example, is a vegetarian substitute for meat. [63] Some dishes, especially gorengan (deep-fried fritters) and those dishes infused or caramelised with coconut milk, such as rendang and gulai, might taste succulent but are rich in saturated fat. Food safety [ edit ] The authentic traditional Indonesian home cooking is freshly made and consumed daily with minimal or no processed, canned or preserved foods, which means there is a minimal amount of preservatives and sodium. Most ingredients are bought fresh very early in the morning from local traditional markets, cooked around the late morning and consumed mainly for lunch.

The leftovers are stored in the cupboard or on the table covered with tudung saji (weaved bamboo food cover to protect the food from insects or other animals), all in room temperature to be heated and consumed again for dinner.

[1] Traditionally, Indonesian dishes are rarely stored for long periods of time, thus most of these dishes are cooked and consumed in the same day. Some exceptions apply to dried, salted, and processed food. For example, dry rendang may still be safe to consume for several days.

Modern refrigeration technology is available in most households. Hygiene [ edit ] While most of Indonesian grocery products and food served in mid to upperscale eating establishments maintain food hygiene standard ranges from good to acceptable — regulated and supervised by Badan Pengawasan Obat dan Makanan (Indonesian Food and Drug Administration) — some warung traditional foodstalls and street vendors might have poor hygiene.

The tropical microbes also might contribute to food poisoning cases mostly gastroenteritis, especially among foreigners during their stay in Indonesia.

[64] It is advisable to drink bottled or boiled drinking water, or choose cooked hot food instead of uncooked room temperatured ones sold by street vendors. For example, when consuming food sold by street vendors, consuming hot cooked mie ayam or soto is much safer than having gado-gado or fruit rujak. See also [ edit ] • ^ a b c d e "Food in Indonesia".

Food by Country. • ^ a b c d "Indonesian Cuisine." Archived 23 August 2017 at the Wayback Machine Epicurina.com . Accessed July 2011. • ^ "Mengulik Data Suku di Indonesia". Badan Pusat Statistik. 18 November 2015 . Retrieved 12 February 2020.

• ^ a b c d Nadya Natahadibrata (10 February 2014). "Celebratory rice cone dish to represent the archipelago". The Jakarta Post . Retrieved 9 July 2014. • ^ a b "Indonesian food." Archived 10 September 2011 at the Wayback Machine Belindo.com Archived 7 September 2011 at the Wayback Machine. Accessed July 2011. • ^ "Indonesian Cuisine". Diner's Digest. Archived from the original on 9 April 2011 . Retrieved 11 July 2010.

• ^ "Flavours of Indonesia, Balinese Food". Destination Asia. Archived from the original on 17 August 2014 . Retrieved 26 August 2014. • ^ a b c Sara Schonhardt (25 February 2016). "40 Indonesian foods we can't live without". CNN. • ^ a b c "Nasi Goreng: Indonesia's mouthwatering national dish". Archived from the original on 6 July 2010 . Retrieved 5 July 2010. • ^ Gado-Gado - Gado-Gado Recipe - Online Indonesian Food and Recipes at IndonesiaEats.com • ^ a b c "National Dish of Indonesia Gado Gado".

Archived from the original on 12 June 2010 . Retrieved 5 July 2010. • ^ a b c "Indonesian food recipes: Satay". Archived from the original on 12 August 2010 . Retrieved 5 July 2010. • ^ a b c "A Soto Crawl". {/INSERTKEYS}

Eating Asia. Retrieved bumbu mie sop kampung July 2010. • ^ a b Media, Kompas Cyber. "Kemenpar Tetapkan 5 Makanan Nasional Indonesia, Ini Daftarnya - Kompas.com". KOMPAS.com (in Indonesian).

Retrieved 18 April 2018. bumbu mie sop kampung ^ Buxton, Kira Jane. "Incredible Indonesian dishes you need to try immediately". Mashed.com. Retrieved 11 December 2017. • ^ "Makanan Zaman Kuno". Jawa Kuno (in Indonesian). • ^ "Hanya Ada Di Candi Sojiwan: Menu Hidangan Raja Mataram Kuno".

TEMPO.CO (in Indonesian). 22 February 2017. • ^ a b c d e Yudi Anugrah Nugroho (18 December 2013). "Cita Rasa Kuliner Nusantara". Historia (in Indonesian). • ^ "Menguak Fakta Menu Lalapan Sunda Lewat Prasasti Taji". beritasatu.com (in Indonesian).

Retrieved 23 December 2017. • ^ "Terungkap, Asal Mula Menu Lalapan - Dream.co.id". Dream.co.id (in Indonesian). Retrieved 23 December 2017. • ^ The Book of Tempeh, 2nd ed., by W. Shurtleff and A. Aoyagi (2001, Ten Speed Press, p. 145) • ^ a b Mike, Lininger. "International Dining Etiquette — Indonesia". Etiquette Scholar. Retrieved 28 May 2015. • ^ Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 15. ISBN 9789814634953. • ^ a b c Taylor, Jean Gelman (2003).

Indonesia: Peoples and Histories. New Haven and London: Yale University Press. pp. 8–9. ISBN 0-300-10518-5. • ^ Witton, Patrick (2002). World Food: Indonesia. Melbourne: Lonely Planet. p. 29. ISBN 1-74059-009-0.

• ^ "Global Demand, World Instant Noodles Association". instantnoodles.org. Retrieved 12 January 2020. • ^ "Grilled tempeh burgers". Rachael Ray. 21 July 2009. Archived from the original on 14 February 2015. • ^ Scott, Janny (20 April 2011). "Obama's Young Mother Abroad". The New York Times. • ^ "Ikan Bakar". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013. • ^ "Mencicipi Gurihnya Keripik Olahan Jangkrik".

Kompas.com (in Indonesian). 13 September 2016. • ^ Ira Rachmawati (12 December 2014). "Menikmati Sepincuk Botok Tawon di Banyuwangi".

Kompas.com (in Indonesian). • ^ Fidel Ali (18 June bumbu mie sop kampung. "Apa Rasanya Makan Ulat Sagu Hidup-hidup di Raja Ampat?". Kompas.com (in Indonesian). • ^ Kumar's Curries & Bumbu mie sop kampung (2011).

"Curries and Bumbus". Verstegen. Retrieved 24 October 2011. • ^ Elliott, Petty (2011). "Food Talk: Spice Up Your Prawns With Sambal". Jakarta Globe, Indonesian Embassy in Athens. Retrieved 24 October 2011. • ^ "Some Like It Hot! Bali Safari and Marine Park Holds Its 3rd Chili Festival". Bali Discovery Tours. • ^ James Oseland, Cradle Of Flavor (W.W. Norton & Co., 2006) • ^ a b Sitompul, Martin (28 July 2017). "Pesona Nasi Goreng".

Historia – Obrolan Perempuan Urban (in Indonesian). Retrieved 19 September 2018. bumbu mie sop kampung ^ "Indonesian Nasi Goreng: Stir-Fried Rice in Soy Sauce". asianfoodnetwork.com. Retrieved 21 August 2020. • ^ Maria Endah Hulupi (22 June 2003). "Betawi cuisine, a culinary journey through history".

The Jakarta Post. Archived from the original on 14 September 2015. Retrieved 30 January 2015. • ^ Sate Klopo - Sate Klopo Recipe - Online Indonesian Food and Recipes at IndonesiaEats.com • ^ Sate Ayam Madura - Sate Ayam Madura Recipe - Online Indonesian Food and Recipes at IndonesiaEats.com • ^ Bali: A Day At The Market And Cooking Class • ^ Cheung, Tim (12 July 2017).

"Your pick: World's 50 best foods". CNN Travel. Bumbu mie sop kampung from the original on 11 October 2017. Bumbu mie sop kampung 11 October 2017. • ^ a b c "A Guide to Dutch Indonesian Cuisine". Awesome Amsterdam. Archived from the original on 6 July 2014. Retrieved 15 August 2014. • ^ a b c d Luke Nguyen (5 December 2016). "Crocodile bread and spekkoek: the tasty intersection of Dutch-Indo food". SBS. • ^ a b "Cuisine of the southern states".

Food and Travel. • ^ a b Kosaku Yoshino. "Malaysian Cuisine: A Case of Neglected Culinary Globalization" (PDF). Sophia University Institute of Comparative Culture, Tokyo. p. 3. Retrieved 2 May 2014. • ^ "Consumers love succulent Satay, Peanut ingredients for global success" (PDF). USA Peanuts. p. 1. Retrieved 2 May 2014. • ^ C. Countess bumbu mie sop kampung Limburg Stirum: The Art of Dutch Cooking; First published in 1962 by Andre Deutsch Limited, Bumbu mie sop kampung p.179-p.185 • ^ "Check Out Indonesian Food in Seoul: Lilin Indonesian Restaurant".

KoreabyMe. 12 May 2021. Retrieved 27 March 2022. • ^ "Indonesian Food Popular among North Koreans". Tempo.co. 17 May 2015. • ^ a b "Indonesia Spice Up the World, Homepage". Indonesia Spice Up the World. 29 October 2021. Retrieved 27 March 2022. • ^ BeritaSatu.com (29 July 2021). "Oktober, Jokowi Akan Luncurkan "Indonesia Spice Up The World" dalam Expo Dubai". beritasatu.com (in Indonesian). Retrieved 27 March 2022.

• ^ a b Rochman, Fathur (20 July 2021). " "Indonesia Spice Up the World" to boost bumbu mie sop kampung industry: Uno". Antara News. Retrieved 27 March 2022. • ^ a b "Padang's Feast Fit for a King". Eating Asia. 10 July 2006. Retrieved 20 August 2013. • ^ "A Unique of Padang". Padangbaycity.com. Archived from the original on 14 December 2010. Retrieved 22 September 2010. • ^ Fadly Rahman (16 December 2010). "Rijsttafel: The History of Indonesian Foodways".

Kompasiana. Kompasiana. Archived from the original on 21 September 2013. • ^ Hyon Jung Lee (20 June 2007). "Most Expensive Coffee". Forbes.com. Retrieved 24 October 2011. • ^ P.T. Data Consult, Inc (1999). "The Sinar Sosro Group: The Market Leader for Traditional Drinks".

The Free Library. Retrieved 24 October 2011. • ^ Andreas D. Arditya (14 April 2013). "A taste for spirits". The Jakarta Post. Retrieved 22 June 2017. • ^ "Most popular 'kaki lima' in Jakarta". The Jakarta Post. Jakarta. 18 June 2016.

• ^ Heinz Von Holzen; Lother Arsana (2015). Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. ISBN 9781462914913. • ^ Mandy Oaklander (21 May 2015). "Should I Eat Tempeh?". TIME Health. • ^ "Gastroenteritis and Food/Waterborne Diseases". Living in Indonesia. Bibliography [ edit ] • Owen, Sri. "Indonesian Food and Cookery" ISBN 978-0907325000 Prospect Books, 1980 • Owen, Sri. "Sri Owen's Indonesian Food" ISBN 978-1910496718 Pavilion Books, 2015 • Wongso, William.

"Flavors of Indonesia: William Wongso's Culinary Wonders" ISBN 978-9798926327 Bab Publishing, 2016 • Ford, Eleanor. "Fire Islands: Recipes from Indonesia" ISBN 978-1911632047 Murdoch Books, 2019 External links [ edit ] Wikimedia Commons has media related to Cuisine of Indonesia.

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Daftar pangan berdasarkan abjad Nomor Kode Pangan Nama Pangan Kelompok Tipe 1 GP053 Abon haruwan Ikan/Kerang/Udang dll Olahan (Processed) 2 GP054 Abon ikan Ikan/Kerang/Udang dll Olahan (Processed) 3 DR001 Akar tonjong, segar (Lotus root, fresh) Sayuran Mentah (Raw) 4 DR002 Ale,toge, segar Sayuran Mentah (Raw) 5 ER001 Alpukat, segar (Avocado, fresh) Buah Mentah (Raw) 6 AP026 Amparan tatak Serealia Olahan (Processed) 7 CP015 Ampas kacang hijau Kacang-Kacangan Olahan (Processed) 8 CP017 Ampas tahu kukus Kacang-Kacangan Olahan (Processed) 9 CP018 Ampas tahu, kering Kacang-Kacangan Olahan (Processed) 10 CP016 Ampas tahu, mentah Kacang-Kacangan Olahan (Processed) 11 FR001 Anak sapi, daging, gemuk, segar (Veal, meat, high fat, fresh) Daging Mentah (Raw) 12 FR002 Anak sapi, daging, kurus, segar (Veal, meat, high fat, fresh) Daging Mentah (Raw) 13 FR003 Anak sapi, daging, sedang, segar (Veal, meat, fresh) Daging Mentah (Raw) 14 DR003 Andaliman, segar Sayuran Mentah (Raw) 15 DR004 Andewi, segar (Endive, fresh) Sayuran Mentah (Raw) 16 ER002 Anggur hutan, segar Buah Mentah (Raw) 17 FR004 Angsa, daging, segar (Goose, meat, fresh) Daging Mentah (Raw) 18 DP023 Anyang, sayur Sayuran Olahan (Processed) 19 AP027 Apang kukus, kue Serealia Olahan (Processed) 20 ER003 Apel malang, segar (Apel, green, fresh) Buah Mentah (Raw) 21 ER004 Apel, segar Buah Mentah (Raw) 22 AP028 Apem, kue Serealia Olahan (Processed) 23 ER005 Arbai, segar (Arbein, fresh) Buah Mentah (Raw) 24 DP024 Ares, sayur Sayuran Olahan (Processed) 25 BR001 Arrowroot, segar (Arrowroot, fresh) Umbi Berpati Mentah (Raw) 26 DP025 Arwan sirsir Sayuran Olahan (Processed) 27 NR001 Asam arang coklat, segar Bumbu Mentah (Raw) 28 NR002 Asam arang merah, segar (Mysore Gamboge, fresh) Bumbu Mentah (Raw) 29 NR004 Asam kandis, segar (Mysore Gamboge, fresh) Bumbu Mentah (Raw) 30 NR005 Asam masak pohon, segar (Tamarind, fresh) Bumbu Mentah (Raw) 31 NR006 Bumbu mie sop kampung payak, segar (Asam paya/ kelubi/ kuwai-kuwai) Bumbu Mentah (Raw) 32 NR003 Asan kandis, kering (Mysore Gamboge, dry) Bumbu Mentah (Raw) 33 DP022 Asinan Bogor, sayuran Sayuran Olahan (Processed) 34 FP027 Ayam goreng Kentucky,sayap Daging Olahan (Processed) 35 FP021 Ayam goreng church texas, dada Daging Olahan (Processed) 36 FP023 Ayam goreng church texas, sayap Daging Olahan (Processed) 37 FP022 Ayam goreng church,texas paha Daging Olahan (Processed) 38 FP024 Ayam goreng kalasan, paha Daging Olahan (Processed) 39 FP025 Ayam goreng kentucky, dada Daging Olahan (Processed) 40 FP026 Ayam goreng Kentucky, paha Daging Olahan (Processed) 41 FP028 Ayam goreng mbok berek dada Daging Olahan (Processed) 42 FP029 Ayam goreng pasundan, dada Daging Olahan (Processed) 43 FP030 Ayam goreng pasundan, paha Daging Olahan (Processed) 44 FP031 Ayam goreng pioneer, dada Daging Olahan (Processed) 45 FP032 Ayam goreng sukabumi, dada Daging Olahan (Processed) 46 FP033 Ayam goreng sukabumi, paha Daging Olahan (Processed) 47 FP034 Ayam taliwang, masakan Daging Olahan (Processed) 48 FP001 Ayam, ampela, goreng Daging Olahan (Processed) 49 FR005 Ayam, daging, segar (Chicken, meat, fresh) Daging Mentah (Raw) 50 FR006 Ayam, dideh/darah, segar (Black puding (chicken blood), fresh) Daging Mentah (Raw) 51 FR007 Ayam, hati, segar (Chicken liver, raw) Daging Mentah (Raw) 52 FP002 Ayam, usus, goreng Daging Olahan (Processed) 53 FP035 Babi hutan masak rica, masakan Daging Olahan (Processed) 54 FR008 Babi, daging, gemuk,segar (Pork, medium fat, fresh) Daging Mentah (Raw) 55 FR009 Babi, daging, kurus, segar (Pork, lean, fresh) Daging Mentah (Raw) 56 FR010 Babi, ginjal, segar (Kidney, pork, fresh) Daging Mentah (Raw) 57 FR011 Babi, hati, segar (Liver, pork, fresh) Daging Mentah (Raw) 58 BP013 Bagea kelapa asin Umbi Berpati Olahan (Processed) 59 BP014 Bagea kelapa manis Umbi Berpati Olahan (Processed) 60 BP015 Bagea kenari asin Umbi Berpati Olahan (Processed) 61 BP016 Bagea kenari manis Umbi Berpati Olahan (Processed) 62 BP017 Bagea kw 1 Umbi Berpati Olahan (Processed) 63 BP018 Bagea kw 2 Umbi Berpati Olahan (Processed) 64 AP030 Bakpia, kue Serealia Olahan (Processed) 65 DR005 Bakung, segar (Welsh onion, fresh) Sayuran Mentah (Raw) 66 AP031 Bakwan Serealia Olahan (Processed) 67 NP001 Balichong (Tiny shrimp fermented) Bumbu Olahan (Processed) 68 DR006 Baligo, segar (Wax gourd) Sayuran Mentah (Raw) 69 AP032 Bantal Serealia Olahan (Processed) 70 EP001 Barongko Buah Olahan (Processed) 71 AP033 Baruasa Serealia Olahan (Processed) 72 AP034 Batar daan Serealia Olahan (Processed) 73 BR002 Batatas gembili, segar (Lesser yam, fresh) Umbi Berpati Mentah (Raw) 74 BP001 Batatas kelapa, ubi, bakar Umbi Berpati Olahan (Processed) 75 BP002 Batatas kelapa, ubi, kukus Umbi Berpati Olahan (Processed) 76 BR003 Batatas kelapa, ubi, segar Umbi Berpati Mentah (Raw) 77 BP003 Batatas tali, ubi, rebus Umbi Berpati Olahan (Processed) 78 DR007 Bawang bombay, segar (Onion, fresh) Sayuran Mentah (Raw) 79 NR007 Bawang merah, segar (Shallot) Bumbu Mentah (Raw) 80 NR008 Bawang putih, segar (Garlic) Bumbu Mentah (Raw) 81 DP002 Bayam ,rebus Sayuran Olahan (Processed) 82 DR009 Bayam merah, segar (Spinach, red, fresh) Sayuran Mentah (Raw) 83 DP001 Bayam, kukus Sayuran Olahan (Processed) 84 DR008 Bayam, segar (Spinach, fresh) Sayuran Mentah (Raw) 85 HP005 Bayau mi balu, masakan Telur Olahan (Processed) 86 FR012 Bebek (itik), daging, segar (Duck, meat, fresh) Daging Mentah (Raw) 87 FR013 Bebek alabio, daging, segar (Duck, alabio, meat, fresh) Daging Mentah (Raw) 88 FP003 Bebek, daging, goreng Daging Olahan (Processed) 89 DP026 Beberuk Sayuran Olahan (Processed) 90 FP036 Beef burger Daging Olahan (Processed) 91 FP037 Beef teriyaki, masakan Daging Olahan (Processed) 92 FP038 Beef yakiniku, bumbu mie sop kampung Daging Olahan (Processed) 93 NP002 Bekasam (Tiny shrimp fermented) Bumbu Olahan (Processed) 94 NP003 Bekasang (Fermented fish) Bumbu Olahan (Processed) 95 GP001 Bekicot, dendeng, mentah Ikan/Kerang/Udang dll Olahan (Processed) 96 FR014 Belibis, daging, segar (Whistling duck, meat, fresh) Daging Mentah (Raw) 97 ER006 Belimbing, segar (Starfruit, fresh) Buah Mentah (Raw) 98 BP004 Belitung, talas, kukus Umbi Berpati Olahan (Processed) 99 BR004 Belitung, talas, segar (Taro, belitung, steamed) Umbi Berpati Mentah (Raw) 100 GP002 Belut, goreng (Asian swamp eel, fresh) Ikan/Kerang/Udang dll Olahan (Processed) 101 GR001 Belut, segar (Asian swamp eel, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 102 GR002 Belut,laut, segar (Eel, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 103 BR005 Bengkuang, segar (Yam bean, fresh) Umbi Berpati Mentah (Raw) 104 Bumbu mie sop kampung Bentul (Komba), talas, segar (Taro, bentul, fresh) Umbi Berpati Mentah (Raw) 105 BP005 Bentul, talas, kukus Umbi Berpati Olahan (Processed) 106 BP019 Beras Cerdas Umbi Berpati Olahan (Processed) 107 BP020 Beras ganyong Umbi Berpati Olahan (Processed) 108 AR002 Beras giling var pelita, mentah (Rice, raw) Serealia Mentah (Raw) 109 AR003 Beras giling var rojolele, mentah (Rice.

Raw) Serealia Mentah (Raw) 110 AR001 Beras giling, mentah (Rice, raw) Serealia Mentah (Raw) 111 AR004 Beras hitam, mentah (Rice, raw) Serealia Mentah (Raw) 112 AR005 Beras jagung kuning, kering, mentah (Corn, yellow Serealia Mentah (Raw) 113 AR006 Beras jagung putih, kering, mentah (Corn, white, died, crushed, raw) Serealia Mentah (Raw) 114 AR007 Beras ketan hitam tumbuk, mentah (Glutinous rice, black, husk,raw) Serealia Mentah (Raw) 115 AR008 Beras ketan putih tumbuk, mentah (Glutinous rice, white, husk,raw) Serealia Mentah (Raw) 116 AR009 Beras ladang, mentah (Rice, raw) Serealia Mentah (Raw) 117 AR010 Beras menir, mentah (Rice, crushed, raw) Serealia Mentah (Raw) 118 AR011 Beras parboiled (Rice, parboiled) Serealia Mentah (Raw) 119 BP021 Beras Siger Umbi Berpati Olahan (Processed) 120 AR013 Beras tumbuk merah, mentah (Rice, brown with husk, raw) Serealia Mentah (Raw) 121 AR012 Beras tumbuk, mentah (Rice with husk, raw) Serealia Mentah (Raw) 122 GP055 Betok wadi, masakan (Climbing gouramy) Ikan/Kerang/Udang dll Olahan (Processed) 123 AP007 Bihun goreng instan Serealia Olahan (Processed) 124 AP008 Bihun Jagung, mentah Serealia Olahan (Processed) 125 AP006 Bihun, mentah Serealia Olahan (Processed) 126 BP022 Biji nangka/Biji salak Umbi Berpati Olahan (Processed) 127 AP035 Bika ambon Serealia Olahan (Processed) 128 AP036 Bingka Serealia Olahan (Processed) 129 AP029 Biskuit Serealia Olahan (Processed) 130 DR010 Bit, segar (Beet, fresh) Sayuran Mentah (Raw) 131 ER007 Biwah, segar (Loquat, fresh) Buah Mentah (Raw) 132 AP037 Bobengka Serealia Olahan (Processed) 133 AP038 Bolu peca Serealia Olahan (Processed) 134 NR009 Boros kunci, segar (Rhizomes / Kaemper / Chinesedey) Bumbu Mentah (Raw) 135 NR010 Boros laja (lengkuas), segar (Rhizomes / Galanga) Bumbu Mentah (Raw) 136 DP027 Botok lamtoro Sayuran Olahan (Processed) 137 GP056 Bou ninahu ndamate, masakan Ikan/Kerang/Udang dll Olahan (Processed) 138 GP057 Bouiki ninahu nggaluku, masakan Ikan/Kerang/Udang dll Olahan (Processed) 139 AP039 Brem Serealia Olahan (Processed) 140 FP039 Brongkos Daging Olahan (Processed) 141 ER008 Buah atung, segar Buah Mentah (Raw) 142 ER009 Buah kelenting, segar Buah Mentah (Raw) 143 DR011 Buah kelor (West Indian bean, fruit) Sayuran Mentah (Raw) 144 ER010 Buah kom, segar Buah Mentah (Raw) 145 ER011 Buah mentega (Bisbul), segar (Persimmons, japanese, fresh) Buah Mentah (Raw) 146 DR012 Buah merah (Red fruit) Sayuran Mentah (Raw) 147 ER012 Buah Naga Merah, segar Buah Mentah (Raw) 148 ER013 Buah Naga Putih, segar Buah Mentah (Raw) 149 ER014 Buah negri, segar (Passion-fruit (granadilla), fresh) Buah Mentah (Raw) 150 ER015 Buah nona, segar (Sugarapple, fresh) Buah Mentah (Raw) 151 ER016 Buah rotan, segar Buah Mentah (Raw) 152 ER017 Buah rukam, segar (Rukam, fresh) Buah Mentah (Raw) 153 ER018 Buah ruruhi, segar Buah Mentah (Raw) 154 ER019 Buah tuppa, segar Buah Mentah (Raw) 155 FP004 Buaya, daging, dendeng, mentah Daging Olahan (Processed) 156 BP023 Bubur sagu Umbi Berpati Olahan (Processed) 157 AP040 Bubur tinotuan (Manado) Serealia Olahan (Processed) 158 FP040 Bulgogi, masakan Daging Olahan (Processed) 159 DP003 Buncis, rebus Sayuran Olahan (Processed) 160 DR013 Buncis, segar (Green bean, fresh) Sayuran Mentah (Raw) 161 DR014 Bunga pepaya, segar (Papaya, flower, fresh) Sayuran Mentah (Raw) 162 DR015 Bunga turi, segar (Hummingbird tree) Sayuran Mentah (Raw) 163 CP020 Bungkil biji karet Kacang-Kacangan Olahan (Processed) 164 CP021 Bungkil kacang tanah Kacang-Kacangan Olahan (Processed) 165 CP022 Bungkil kelapa Kacang-Kacangan Olahan (Processed) 166 DP028 Buntil daun talas Sayuran Olahan (Processed) 167 FR015 Burung, sarang, segar Daging Mentah (Raw) 168 NR011 Cabai gembor merah, segar (Chili papper) Bumbu Mentah (Raw) 169 NR012 Cabai hijau, segar (Chili papper) Bumbu Mentah (Raw) 170 NR013 Cabai merah, kering (Chili papper) Bumbu Mentah (Raw) 171 NR014 Cabai merah, segar (Chili papper) Bumbu Mentah (Raw) 172 NR015 Cabai rawit, segar (Chili papper) Bumbu Mentah (Raw) 173 DR016 Caisin, segar (Caisin, fresh) Sayuran Mentah (Raw) 174 GP058 Cakalang asar (asap) Ikan/Kerang/Udang dll Olahan (Processed) 175 AP041 Cake tape Serealia Olahan (Processed) 176 DP029 Cammetutu Sayuran Olahan (Processed) 177 AP042 Cangkuning Serealia Olahan (Processed) 178 AR014 Cantel, mentah (Sorghum, raw) Serealia Mentah (Raw) 179 DP030 Cap cai, sayur Sayuran Olahan (Processed) 180 ER020 Carica papaya, segar (Papaya) Buah Mentah (Raw) 181 BP024 Cassavastick Umbi Berpati Olahan (Processed) 182 ER021 Cempedak, segar (Chempedak) Buah Mentah bumbu mie sop kampung 183 NR016 Cengkeh, kering (Cloves, dried) Bumbu Mentah (Raw) 184 BP025 Ceriping getuk singkong Umbi Berpati Olahan (Processed) 185 FP041 Chicken teriyaki, masakan Daging Olahan (Processed) 186 FP042 Chikiniku, masakan Daging Olahan (Processed) 187 MP004 Coklat bubuk (Cacao, powder) Konfeksioneri Olahan (Processed) 188 MP001 Coklat manis, batang (Chocolate, bar) Konfeksioneri Olahan (Processed) 189 MP002 Coklat pahit,batang (Chocolate,dark, bar) Konfeksioneri Olahan (Processed) 190 MP003 Coklat susu, batang (Chocolate, dairy milk, bar) Konfeksioneri Olahan (Processed) 191 FP043 Coto mangkasara, kuda, masakan Daging Olahan (Processed) 192 FP044 Coto mangkasara, sapi, masakan Daging Olahan (Processed) 193 HP006 Cucuru bayau, masakan Telur Olahan (Processed) 194 NP004 Cuka (vinegar) Bumbu Olahan (Processed) 195 GP003 Cumi-cumi, goreng (Squid, fried) Ikan/Kerang/Udang dll Olahan (Processed) 196 GR003 Cumi-cumi, segar (Squid, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 197 DR017 Daun bangun-bangun, segar Sayuran Mentah (Raw) 198 DR018 Daun bawang merah, segar (Shallot, leaf, fresh) Sayuran Mentah (Raw) 199 DR019 Daun bebuas, segar Sayuran Mentah (Raw) 200 DR020 Daun belem, segar Sayuran Mentah (Raw) 201 DR021 Daun bluntas, segar Sayuran Mentah (Raw) 202 DR022 Daun gandaria, segar (Gandaria, leaf, fresh) Sayuran Mentah (Raw) 203 DR023 Daun gedi besar, segar (Aibika, sunset hibiscus, big, fresh) Sayuran Mentah (Raw) 204 DR024 Daun gedi kecil, segar (Aibika, sunset hibiscus, small, fresh) Sayuran Mentah (Raw) 205 DR025 Daun gelang, segar (Purslane, leaf, fresh) Sayuran Mentah (Raw) 206 DR026 Daun gunda bali, segar Sayuran Mentah (Raw) 207 DR027 Daun gunda serang, segar Sayuran Mentah (Raw) 208 DR028 Daun jambu mete muda, segar (Cashew Leaf, young, fresh) Sayuran Mentah (Raw) 209 DR029 Daun jampang, segar Sayuran Mentah (Raw) 210 DR030 Daun jawaw seluang, segar Sayuran Mentah (Raw) 211 DR031 Daun jonghe, segar (Sow thistle, fresh) Sayuran Mentah (Raw) 212 Bumbu mie sop kampung Daun kacang ma, segar Sayuran Mentah (Raw) 213 DP004 Daun kacang panjang, kukus Sayuran Olahan (Processed) 214 DR033 Daun kacang panjang, segar (Yard-long bean, leaf, fresh) Sayuran Mentah (Raw) 215 DR034 Daun kasbi/singkong karet, segar (Ceara rubber tree,fresh) Sayuran Mentah (Raw) 216 DP005 Daun katuk, rebus Sayuran Olahan (Processed) 217 DR035 Daun katuk, segar (Star goose berry, leaf, fresh) Sayuran Mentah (Raw) 218 DR036 Daun kecipir, segar (Winged bean, leaf, fresh) Sayuran Mentah (Raw) 219 DR037 Daun kedondong, segar (Ambarella, leaf, fresh) Sayuran Mentah (Raw) bumbu mie sop kampung DP006 Daun kelor, rebus Sayuran Olahan (Processed) 221 DR038 Daun kelor, segar (Drumstick bumbu mie sop kampung, leaf, fresh) Sayuran Mentah (Raw) 222 DR039 Daun kemang, segar (Kemang, leaf, fresh) Sayuran Mentah (Raw) 223 DR040 Daun kenikir, segar (Cosmos, leaf, fresh) Sayuran Mentah (Raw) 224 DR041 Daun kesum, segar (Garlic, leaf, fresh) Sayuran Mentah (Raw) bumbu mie sop kampung DR042 Daun kol sawi, segar (Indian mustard, fresh) Sayuran Mentah (Raw) 226 DR043 Daun koro, segar Sayuran Mentah (Raw) 227 DR044 Daun kubis, segar (Cabbage, fresh) Sayuran Mentah (Raw) 228 DR045 Daun kumak, segar (hyacinthbean, leaf, fresh) Sayuran Mentah (Raw) 229 DR046 Daun labu siam, segar (Chayote, fresh) Sayuran Mentah (Raw) 230 DR047 Daun labu waluh/kuning, segar (Pumkin, fresh) Sayuran Mentah (Raw) 231 DR048 Daun lamtoro, segar (Leucaena, leaf, fresh) Sayuran Mentah (Raw) 232 DR049 Daun leilem, segar Sayuran Mentah (Raw) 233 DR050 Daun leunca, segar (Glossy nightshde, fresh) Sayuran Mentah (Raw) 234 DR051 Daun lobak, segar (Radish, leaf, fresh) Sayuran Mentah (Raw) 235 DR052 Daun lompong talas, segar (Taro, leaf, fresh) Sayuran Mentah (Raw) 236 DR053 Daun mangkokan, segar Sayuran Mentah (Raw) 237 DR054 Daun matel ambon, segar Sayuran Mentah (Raw) 238 DR055 Daun melinjo, segar (Spanish joint fir, leaf, fresh) Sayuran Mentah (Raw) 239 DP007 Daun mengkudu, kukus Sayuran Olahan (Processed) 240 DR056 Daun mengkudu, segar (Noni, leaf, fresh) Sayuran Mentah (Raw) 241 DR057 Daun ndusuk, segar Sayuran Mentah (Raw) 242 DR058 Daun oyong, segar (Angled loofah, leaf, fresh) Sayuran Mentah (Raw) 243 DR060 Daun pakis longgiho, segar (Fern,longiho, leaf, fresh) Sayuran Mentah (Raw) 244 DR061 Daun pakis wambateu, segar (Fern, wambateu, leaf fresh) Sayuran Mentah (Raw) 245 DR059 Daun pakis, segar (Fern, leaf, fresh) Sayuran Mentah (Raw) 246 DR062 Daun paku, segar (Fern, paku, leaf fresh) Sayuran Mentah (Raw) 247 DR063 Daun pangi,segar (Kepayang (Malay), leaf, fresh) Sayuran Mentah (Raw) 248 DR064 Daun pare, segar (Bitter guard, leaf, fresh) Sayuran Mentah (Raw) 249 DR065 Daun pepaya, segar (Papaya, leaf, fresh) Sayuran Mentah (Raw) 250 DR066 Daun pohpohan, segar (Pilea, leaf, fresh) Sayuran Mentah (Raw) 251 NR017 Daun salam, bubuk (Bay-leaf) Bumbu Mentah (Raw) 252 DR067 Daun selasih, segar (Hoary basil, leaf, fresh) Sayuran Mentah (Raw) 253 DR068 Daun semanggi, segar Sayuran Mentah (Raw) 254 DR069 Daun simpur, segar Sayuran Mentah (Raw) 255 DR070 Daun singkil, segar Sayuran Mentah (Raw) 256 DR072 Daun singkong ambon, segar (Casava, ambon, bumbu mie sop kampung, fresh) Sayuran Mentah (Raw) 257 DR073 Daun singkong ampenan, segar (Casava, ampenan, leaf, fresh) Sayuran Mentah (Raw) 258 DR074 Daun singkong kopang, bumbu mie sop kampung (Casava, kopang, leaf, fresh) Sayuran Mentah (Raw) 259 DP008 Daun singkong, rebus Sayuran Olahan (Processed) 260 DR071 Daun singkong, segar (Casava, leaf, fresh) Sayuran Mentah (Raw) 261 DR075 Daun sintrong, segar Sayuran Mentah (Raw) 262 DP009 Daun talas, rebus Sayuran Olahan (Processed) 263 DR076 Daun talas, segar (Taro, leaf, fresh) Sayuran Mentah (Raw) 264 DR077 Daun tespong, segar (Water dropwort, fresh) Sayuran Mentah (Raw) 265 DR078 Daun ubi kuning, segar (Sweet potato, yeallowish, leaf, fresh) Sayuran Mentah (Raw) 266 DP010 Daun ubi merah, kukus Sayuran Olahan (Processed) 267 DR079 Daun ubi merah, segar (Sweet potato, redish, leaf, freah) Sayuran Mentah (Raw) 268 DR080 Daun ubi putih, segar (Sweet potato, whitish, leaf, fresh) Sayuran Mentah (Raw) 269 DR081 Daun ubi tinta, segar (Sweet potato, purpleish, leaf, fresh) Sayuran Mentah (Raw) 270 GP059 Dendeng belut, goreng, masakan Ikan/Kerang/Udang dll Olahan (Processed) 271 GP060 Dendeng mujahir, goreng, masakan Ikan/Kerang/Udang dll Olahan (Processed) 272 FP045 Djibokum, masakan Daging Olahan (Processed) 273 AP043 Dodol bali Serealia Olahan (Processed) 274 CP023 Dodol banjarmasin Kacang-Kacangan Olahan bumbu mie sop kampung 275 AP044 Dodol galamai Serealia Olahan (Processed) 276 AP045 Dodol kedondong Serealia Olahan (Processed) 277 AP046 Dodol manado Serealia Olahan (Processed) 278 EP002 Dodol nanas Buah Olahan (Processed) 279 FR016 Domba, daging, gemuk, segar (Lamb, meat, high fat, fresh) Daging Mentah (Raw) 280 FR017 Domba, daging, kurus, segar (Lamb, meat, low fat, fresh) Daging Mentah (Raw) 281 FR018 Domba, ginjal, segar (Kidney, bumbu mie sop kampung, fresh) Daging Mentah (Raw) 282 ER022 Duku, segar Buah Mentah (Raw) 283 ER023 Durian, segar (Durian, fresh) Buah Mentah (Raw) 284 ER024 Duwet, segar (Jambolan, fresh) Buah Mentah (Raw) 285 DR082 Eceng, segar Sayuran Mentah (Raw) 286 ER025 Embacang, segar (Kuwini, fresh) Buah Mentah (Raw) 287 FP046 Empal (daging) Goreng, masakan Daging Olahan (Processed) 288 CP024 Emping (kerupuk melinjo) Kacang-Kacangan Olahan (Processed) 289 AP047 Emping beras Serealia Olahan (Processed) 290 CP025 Emping komak Kacang-Kacangan Olahan (Processed) 291 ER026 Encung asam, segar (Tamarillo, fresh) Buah Mentah (Raw) 292 CP026 Enting-enting gepuk hello kity Kacang-Kacangan Olahan (Processed) 293 CP027 Enting-enting gepuk kacang tanah Kacang-Kacangan Olahan (Processed) 294 CP028 Enting-enting wijen Kacang-Kacangan Olahan (Processed) 295 ER027 Erbis, segar (Passion-fruit (granadilla), fresh) Buah Mentah (Raw) 296 JP001 Es krim Susu Olahan (Processed) 297 GP061 Fillet o-fish Ikan/Kerang/Udang dll Olahan (Processed) 298 BR007 Bumbu mie sop kampung, kering (Asiatic bitter yam, fresh) Umbi Berpati Mentah (Raw) 299 DP031 Gado-gado Sayuran Olahan (Processed) 300 BP006 Gadung, ubi, kukus Bumbu mie sop kampung Berpati Olahan (Processed) 301 BR008 Gadung, ubi, segar (Asiatic bitter yam, fresh) Umbi Berpati Mentah (Raw) 302 DR083 Gambas (oyong), segar (Angled loofah, fresh) Sayuran Mentah (Raw) 303 ER028 Gandaria masak (Kundang) Buah Mentah (Raw) 304 BP007 Ganyong, rebus Umbi Berpati Olahan (Processed) 305 BR009 Bumbu mie sop kampung, segar (Canna, fresh) Bumbu mie sop kampung Berpati Mentah (Raw) 306 ER029 Gatep, segar (Chestnut, fresh) Buah Mentah (Raw) 307 BP026 Gatot Umbi Berpati Olahan (Processed) 308 BP027 Geblek Umbi Berpati Olahan (Processed) 309 BR010 Gembili, ubi, segar (Lesser yam, fresh) Umbi Berpati Mentah (Raw) 310 AP048 Gemblong Serealia Olahan (Processed) 311 AP049 Gendar goreng Serealia Olahan (Processed) 312 DR084 Genjer, segar (Sawah lettuce, fresh) Sayuran Mentah (Raw) 313 CP029 Geplak Kacang-Kacangan Olahan (Processed) 314 CP030 Geplak jahe Kacang-Kacangan Olahan (Processed) 315 GP062 Gete kuah asam, masakan Ikan/Kerang/Udang dll Olahan (Processed) 316 BP028 Getuk goreng Umbi Berpati Olahan (Processed) 317 EP003 Getuk pisang Buah Olahan (Processed) 318 BP029 Getuk singkong Umbi Berpati Olahan (Processed) 319 DP032 Gudeg, sayur Sayuran Olahan (Processed) 320 MP005 Gula aren (Sugar, palm) Konfeksioneri Olahan (Processed) 321 MP006 Gula kelapa Konfeksioneri Olahan (Processed) 322 MP007 Gula putih (Sugar cane) Konfeksioneri Olahan (Processed) 323 GP063 Gulai asam keueung, masakan Ikan/Kerang/Udang dll Olahan (Processed) 324 GP064 Gulai ikan paya, masakan Ikan/Kerang/Udang dll Olahan (Processed) 325 GP065 Gulai ikan, masakan Ikan/Kerang/Udang dll Olahan (Processed) 326 FP047 Gulai kambing Daging Olahan (Processed) 327 GP066 Gulai keumamah, masakan Ikan/Kerang/Udang dll Olahan (Processed) 328 DP033 Gulai pakis Sayuran Olahan (Processed) 329 DP034 Gulai pliek Sayuran Olahan (Processed) 330 GP067 Gulai tiram, masakan Ikan/Kerang/Udang dll Olahan (Processed) 331 GP068 Gurame asem manis, masakan Ikan/Kerang/Udang dll Olahan (Processed) 332 BP030 Gurandil Umbi Berpati Olahan (Processed) 333 FP005 Ham Daging Olahan (Processed) 334 JP002 Hangop Susu Olahan (Processed) 335 BR011 Hofa/Ubi hutan, segar Umbi Berpati Mentah (Raw) 336 GP069 Ikan asar merah, masakan Ikan/Kerang/Udang dll Olahan (Processed) 337 GP004 Ikan asin, kering Ikan/Kerang/Udang dll Olahan (Processed) 338 GR004 Ikan bader, segar (Silver barb, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 339 GR005 Ikan balong, segar Ikan/Kerang/Udang dll Mentah (Raw) 340 GR006 Ikan bambangan, segar (Humphead Snapper, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 341 GP005 Ikan bandeng presto, masakan Ikan/Kerang/Udang dll Olahan (Processed) 342 GR007 Ikan bandeng, segar (Milkfish, raw) Ikan/Kerang/Udang dll Mentah (Raw) 343 GR008 Ikan banjar, segar Ikan/Kerang/Udang dll Mentah (Raw) 344 GR009 Ikan baronang, segar (Golden-lined spinefoot, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 345 GR010 Ikan batung, segar (Indonesian-Shortfin Eel) Ikan/Kerang/Udang dll Bumbu mie sop kampung (Raw) 346 GP006 Ikan baung bakar (Asian river catfish, fresh) Ikan/Kerang/Udang dll Olahan (Processed) 347 GR011 Ikan baung, segar (Asian river catfish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 348 GR012 Ikan bawal, segar (Silver Pomfret, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 349 GP007 Ikan Belida bakar (Indonesian featherback, fresh) Ikan/Kerang/Udang dll Olahan (Processed) 350 GR013 Ikan Belida, segar (Indonesian featherback, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 351 GR014 Ikan beunteur, segar (Spotted Barb, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 352 GR015 Ikan biawan, segar (Kissing goorami, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 353 GR016 Ikan bili, segar (Minnows, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 354 GR017 Ikan bubara, segar Ikan/Kerang/Udang dll Mentah (Raw) 355 GR018 Ikan bulan-bulan, segar (Indo-Pacifik Tarpon, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 356 GP008 Ikan cakalang asap, mentah (Skipjack tuna, fish,smoked, raw) Ikan/Kerang/Udang dll Olahan (Processed) 357 GP009 Ikan cakalang asin, mentah (Skipjack tuna,fish, salted, raw) Ikan/Kerang/Udang dll Olahan (Processed) 358 GR020 Ikan cakalang, hati, segar (Scipjack tuna, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 359 GR021 Ikan cakalang, jantung, segar (Scipjack tuna, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 360 GR022 Ikan cakalang, perut, segar (Scipjack tuna, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 361 GR019 Ikan cakalang, segar (Scipjack tuna, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 362 GP010 Ikan calo/ peda, mentah Ikan/Kerang/Udang dll Olahan (Processed) 363 GR023 Ikan daun, segar (Leaffish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 364 GR024 Ikan ekor kuning, segar (Yellowtail, fish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 365 GP011 Ikan Gabus asap, mentah (Asian snakehead, fish, smoked) Ikan/Kerang/Udang dll Olahan (Processed) 366 GP012 Ikan Gabus, kering (Asian snakehead, fish, dried) Ikan/Kerang/Udang dll Olahan (Processed) 367 GR025 Ikan gabus, segar (Asian snakehead, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 368 GP013 Ikan gete, goreng Ikan/Kerang/Udang dll Olahan (Processed) 369 GR026 Ikan heu, segar Ikan/Kerang/Udang dll Mentah (Raw) 370 GR027 Bumbu mie sop kampung hitam, segar (Black Sharkminnow, fresh) Ikan/Kerang/Udang dll Bumbu mie sop kampung (Raw) 371 GP014 Ikan hiu, kering (Shark, fish, dried) Ikan/Kerang/Udang dll Olahan (Processed) 372 GR028 Ikan hiu, segar (Fish, shark, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 373 GR029 Ikan kacangan, segar Ikan/Kerang/Udang dll Mentah (Raw) 374 GR030 Ikan kakap, segar Ikan/Kerang/Udang dll Mentah (Raw) 375 GR031 Ikan kakatua, segar Ikan/Kerang/Udang dll Mentah (Raw) 376 GR032 Ikan kalaban, segar (Minnows, fresh) Ikan/Kerang/Udang dll Bumbu mie sop kampung (Raw) 377 GR033 Ikan kamera (kakap merah), segar Ikan/Kerang/Udang dll Mentah (Raw) 378 GR034 Ikan kapar, segar (Malay Combtail, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 379 GP015 Ikan katombo, asin (Pargy, fish, salted) Ikan/Kerang/Udang dll Olahan (Processed) 380 GR035 Ikan kawalinya, segar (Indian mackerel, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 381 GP016 Ikan kayu, kering Ikan/Kerang/Udang dll Olahan (Processed) 382 GR036 Ikan keru-keru, segar (Puffers, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 383 GR037 Ikan kima, segar (Clam, shell, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 384 GP017 Ikan Lais bakar Ikan/Kerang/Udang dll Olahan (Processed) 385 GR038 Ikan lais, segar (Sheatfish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 386 GR039 Ikan layang, segar (Indian scad, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 387 GR040 Ikan layur, segar (Hairtail, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 388 GR041 Ikan lehoma, segar (Indian mackerel, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 389 GR042 Ikan lemuru, segar (Bali sardinella, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 390 GR043 Ikan lidah, segar (Flatfishes, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 391 GP018 Ikan lomak asin, mentah Ikan/Kerang/Udang dll Olahan (Processed) 392 GR044 Ikan malalugis, segar Ikan/Kerang/Udang dll Mentah (Raw) 393 GR045 Ikan mamar merah, segar Ikan/Kerang/Udang dll Mentah (Raw) 394 GP019 Ikan Mas pepes Ikan/Kerang/Udang dll Olahan (Processed) 395 GR046 Ikan mas, segar (Common carp, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 396 GR047 Ikan mayong, segar Ikan/Kerang/Udang dll Mentah (Raw) 397 GP020 Ikan mujahir goreng Ikan/Kerang/Udang dll Olahan (Processed) 398 GP021 Ikan Mujahir pepes Ikan/Kerang/Udang dll Olahan (Processed) 399 GP022 Ikan mujahir, dendeng, mentah Ikan/Kerang/Udang dll Olahan (Processed) 400 GR048 Ikan mujahir, segar (Mozambique tilapia, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 401 GR049 Ikan nasu metti, segar Ikan/Kerang/Udang dll Mentah (Raw) 402 GR050 Ikan oci, kembung, segar (Indian mackerels, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 403 GR051 Ikan paling, segar Ikan/Kerang/Udang dll Mentah (Raw) 404 GP023 Ikan Papuyu, bakar Ikan/Kerang/Udang dll Olahan (Processed) 405 GR052 Ikan papuyu/ betok, segar (Climbing perch, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 406 GP024 Ikan Patin, bakar Ikan/Kerang/Udang dll Olahan (Processed) 407 GR053 Ikan patin, segar (Striped catfish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 408 GP025 Ikan peda banjar, mentah Ikan/Kerang/Udang dll Olahan (Processed) 409 GP026 Ikan pepetek, mentah (Ponyfish, fresh) Ikan/Kerang/Udang dll Olahan (Processed) 410 GP027 Ikan Pindang banjar, mentah Ikan/Kerang/Udang dll Olahan (Processed) 411 GP028 Ikan Pindang benggol, mentah Ikan/Kerang/Udang dll Olahan (Processed) 412 GP029 Ikan Pindang layang, mentah Ikan/Kerang/Udang dll Olahan (Processed) 413 GP030 Ikan Pindang selar, mentah Ikan/Kerang/Udang dll Olahan (Processed) 414 GR054 Ikan pomo, segar Ikan/Kerang/Udang dll Mentah (Raw) 415 GR055 Ikan puntin, segar (Bagrdi catfish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 416 GP032 Ikan sale lais, mentah (Sheatfish) Ikan/Kerang/Udang dll Olahan (Processed) 417 GP031 Ikan sale, mentah Ikan/Kerang/Udang dll Olahan (Processed) 418 GP033 Ikan saluang, kering, mentah (Rasborafish) Ikan/Kerang/Udang dll Olahan (Processed) 419 GR056 Ikan saluang, segar (Rasboras fish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 420 GP034 Ikan sanggang, masakan Ikan/Kerang/Udang dll Olahan (Processed) 421 GR057 Ikan sarden, segar (Herrings, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 422 GP035 Ikan selar kuning, cue, mentah (Black-banded trevally) Ikan/Kerang/Udang dll Olahan (Processed) 423 GP036 Ikan selar, kering, mentah (Trevally yellow-banded) Ikan/Kerang/Udang dll Olahan (Processed) 424 GR058 Bumbu mie sop kampung selar, segar (Scadfish, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 425 GP037 Bumbu mie sop kampung sepat, kering, mentah (Siamese gourami) Ikan/Kerang/Udang dll Olahan (Processed) 426 GR059 Ikan sepat, segar (Snakeskin gourami, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 427 GR060 Ikan sidat, segar (Shortfin Eel, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 428 GP038 Ikan sunu, asin, mentah (Coral trout) Ikan/Kerang/Udang dll Olahan (Processed) 429 GR061 Ikan sunu, segar (Leopard coralgrouper, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 430 GR062 Ikan tahuman, segar Ikan/Kerang/Udang dll Mentah (Raw) 431 GR063 Ikan tarmon, segar Ikan/Kerang/Udang dll Mentah (Raw) 432 GR064 Ikan telan, segar (spiny eel, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 433 GR065 Ikan tembang, segar (Bonga shad, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 434 GR066 Ikan tempahas, segar Ikan/Kerang/Udang dll Mentah (Raw) 435 GR067 Ikan terbang, segar (Flyingfishes, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 436 GP040 Ikan Teri nasi, kering, mentah Ikan/Kerang/Udang dll Olahan (Processed) 437 GP041 Ikan Teri, bubuk, mentah Ikan/Kerang/Udang dll Olahan (Processed) 438 GP042 Ikan teri, kering, mentah (Anchovy) Ikan/Kerang/Udang dll Olahan (Processed) 439 GP043 Ikan Teri, kering, tawar, mentah Ikan/Kerang/Udang dll Olahan (Processed) 440 GR068 Ikan teri, segar (Anchovies, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 441 GP044 Ikan Teri, tepung, mentah Ikan/Kerang/Udang dll Olahan (Processed) 442 GR069 Ikan titang, segar (Spotted scat,fresh) Ikan/Kerang/Udang dll Mentah (Raw) 443 GR070 Ikan tongkol, segar (Tuna, fresh) Bumbu mie sop kampung dll Mentah (Raw) 444 GR071 Ikan turi, segar Ikan/Kerang/Udang dll Mentah (Raw) 445 HP004 Ikan, telur, asin, mentah (Roe, (fish egg), fresh) Telur Olahan (Processed) 446 GP039 Ikan, tepung, mentah Ikan/Kerang/Udang dll Olahan (Processed) 447 AP050 Intip goreng Serealia Olahan (Processed) 448 FP006 Itik alabio, daging, dendeng, mentah Daging Olahan (Processed) 449 AP051 Jagung gerontol Serealia Olahan (Processed) 450 AR016 Jagung kuning pipil, kering, mentah (Corn, yellow, raw) Serealia Mentah (Raw) 451 AP012 Jagung kuning pipil, rebus Serealia Olahan (Processed) 452 AP011 Jagung kuning, tepung Serealia Olahan (Processed) 453 DR085 Jagung muda / semi, segar (Baby corn, fresh) Sayuran Mentah (Raw) 454 AR015 Jagung muda, kuning, mentah (Corn,baby, yellow, raw) Serealia Mentah (Raw) 455 AP010 Jagung muda, rebus Serealia Olahan (Processed) 456 AR017 Jagung pipil var.

harapan, kering (Corn, dried, raw) Serealia Mentah (Raw) 457 AR018 Jagung pipil var. metro, kering (Corn, dried, raw) Serealia Mentah (Raw) 458 AP052 Jagung titi Serealia Olahan (Processed) 459 NR018 Jahe, segar (Ginger, root) Bumbu Mentah (Raw) 460 AR019 Jali, mentah (Job's tear/adlay, raw) Serealia Mentah (Raw) 461 Bumbu mie sop kampung Jam, selai (Jam) Konfeksioneri Olahan (Processed) 462 GP070 Jambal goreng, masakan Ikan/Kerang/Udang dll Olahan (Processed) 463 ER030 Jambu air, segar (Roseapple, fresh) Buah Mentah (Raw) 464 ER031 Jambu biji (Guava, fresh) Buah Mentah (Raw) 465 ER032 Jambu bj putih tdk brbj (Guava, white, seedles, fresh) Buah Mentah (Raw) 466 ER033 Jambu bol, segar (Malay Apple, fresh) Buah Mentah (Raw) 467 ER034 Jambu monyet, segar (Cashew apple, fresh) Buah Mentah (Raw) 468 AR021 Jampang huma, mentah (Ragi millet, raw) Serealia Mentah (Raw) 469 DR086 Jamur encik Sayuran Mentah (Raw) 470 DR087 Jamur kuping, kering (fungus, earwood, dried) Sayuran Mentah (Raw) 471 DR088 Jamur kuping, segar (fungus, earwod, fresh) Sayuran Mentah (Raw) 472 DR089 Jamur merang, segar (Straw mushroom) Sayuran Mentah (Raw) 473 DR091 Jamur sagu Sayuran Mentah (Raw) 474 DR090 Jamur tiram, segar (Oyster mushroom) Sayuran Mentah (Raw) 475 FP048 Jangang bintatoeng, masakan Daging Olahan (Processed) 476 DR092 Jantung pisang, segar (Banana, flower, fresh) Sayuran Mentah (Raw) 477 AP053 Japilus Serealia Olahan (Processed) 478 AR020 Jawawut, mentah (Italian millet, raw) Serealia Mentah (Raw) 479 DR093 Jengkol, segar (Dogfruit, fresh) Sayuran Mentah (Raw) 480 ER035 Jeruk bali, segar (Pummelo, fresh) Buah Mentah (Raw) 481 ER036 Jeruk banjar, segar (Orange (banjar), fresh) Buah Mentah (Raw) 482 ER037 Jeruk garut-keprok (Mandarin) Buah Mentah (Raw) 483 ER038 Jeruk Kalamansi, segar Buah Mentah (Raw) 484 ER039 Jeruk manis, segar (orange, fresh) Buah Mentah (Raw) 485 ER040 Jeruk nipis, segar (Lime, fresh) Buah Mentah (Raw) 486 ER041 Jeruk ragi, segar Buah Mentah (Raw) 487 DR094 Jotang, segar Sayuran Mentah (Raw) 488 GP071 Jukku pallu kaloa, masakan Ikan/Kerang/Udang dll Olahan (Processed) 489 DR095 Kabau, segar Sayuran Mentah (Raw) 490 BR012 Kaburan, ubi, segar (Lesser yam, fresh) Umbi Berpati Mentah (Raw) 491 BP031 Kabuto Umbi Berpati Olahan (Processed) 492 CR001 Kacang arab, kering (Chick pea, raw) Kacang-Kacangan Mentah (Raw) 493 CP031 Kacang atom Kacang-Kacangan Olahan (Processed) 494 CR002 Kacang babi, kering (Broad bean, raw) Kacang-Kacangan Mentah (Raw) 495 CR003 Kacang belimbing (kecipir), kering (Winged bean, seed, raw) Kacang-Kacangan Mentah (Raw) 496 CP001 Kacang belimbing, rebus Kacang-Kacangan Olahan (Processed) 497 CR004 Kacang beracun, segar Kacang-Kacangan Mentah (Raw) 498 CP002 Kacang bogor, goreng Kacang-Kacangan Olahan (Processed) 499 CR005 Kacang bogor, kering (Bambara groundnut, dried) Kacang-Kacangan Mentah (Raw) 500 CP003 Kacang bogor, rebus Kacang-Kacangan Olahan (Processed) 501 CR006 Kacang bogor, segar (Bambara groundnut, fresh) Kacang-Kacangan Mentah (Raw) 502 CR007 Kacang endel, biji, kering Kacang-Kacangan Mentah (Raw) 503 CR008 Kacang ercis, segar (Pea) Kacang-Kacangan Mentah (Raw) 504 CR009 kacang galing, segar Kacang-Kacangan Mentah (Raw) 505 CP032 Kacang goyang Kacang-Kacangan Olahan (Processed) 506 CR010 Kacang gude, biji, kering (Pigeon pea, fresh) Kacang-Kacangan Mentah (Raw) 507 CR011 Kacang gude, biji, segar (Pigeon pea, raw) Kacang-Kacangan Mentah (Raw) 508 CP004 Kacang gude, rebus Kacang-Kacangan Olahan (Processed) 509 CR012 Kacang hijau var.

bakti, kering (Mung bean, raw) Kacang-Kacangan Mentah (Raw) 510 CR013 Kacang hijau var. siwalik, kering (Mung bean, raw) Kacang-Kacangan Mentah (Raw) 511 CR014 Kacang hijau, kering (Mung bean, raw) Kacang-Kacangan Mentah (Raw) 512 CP005 kacang hijau, rebus Kacang-Kacangan Olahan (Processed) 513 CR015 Kacang hitam, kering (Black turtle bean, raw) Kacang-Kacangan Mentah (Raw) 514 CR016 Kacang kapri, segar (Pea) Kacang-Kacangan Mentah (Raw) 515 CP006 Kacang kedelai, goreng Kacang-Kacangan Olahan (Processed) 516 CR017 Kacang kedelai, kering (Soya bean, dried) Kacang-Kacangan Mentah (Raw) 517 CP007 Kacang kedelai, rebus Kacang-Kacangan Olahan (Processed) 518 CR018 Kacang kedelai, segar (Soya bean, fresh) Kacang-Kacangan Mentah (Raw) 519 CR019 Kacang kincai, kering Kacang-Kacangan Mentah (Raw) 520 CR020 Kacang komak, segar (Hyacinth bean, fresh) Kacang-Kacangan Mentah (Raw) 521 CR021 Kacang kuning, kering (Soya bean) Kacang-Kacangan Mentah (Raw) 522 CR022 Kacang lebui /iris, kering (Pigeon pea, raw) Bumbu mie sop kampung Mentah (Raw) 523 DR096 Kacang mekah, polong, segar (Sword bean, fresh) Sayuran Mentah (Raw) 524 CR023 Kacang mentega, kering (Peanut butter fruit, fresh) Kacang-Kacangan Mentah (Raw) 525 CR024 Kacang merah /banda, kering (Kidney bean, dried) Kacang-Kacangan Mentah (Raw) 526 CP008 Kacang merah kering, rebus Kacang-Kacangan Olahan (Processed) 527 CP009 Kacang merah segar, rebus Kacang-Kacangan Olahan (Processed) 528 CR025 Kacang merah tua, kering (Dark red kidney bean, dried) Kacang-Kacangan Mentah (Raw) 529 CR026 Kacang merah, kering (Kidney bean, kering) Kacang-Kacangan Mentah (Raw) 530 CR027 Kacang merah, segar (Kidney bean, fresh) Kacang-Kacangan Mentah (Raw) 531 CP010 Kacang mete/biji jambu monyet, goreng Kacang-Kacangan Olahan (Processed) 532 CR028 Kacang mete/biji jambu monyet, segar (Cashew nut, mentah) Kacang-Kacangan Mentah (Raw) 533 CP033 Kacang negara Kacang-Kacangan Olahan (Processed) 534 DP011 Kacang panjang ,kukus Sayuran Olahan (Processed) 535 CR029 Kacang panjang, biji, kering (Yardlong bean, seeded, dried) Kacang-Kacangan Mentah (Raw) 536 DP012 Kacang panjang, rebus Sayuran Olahan (Processed) 537 DR097 Kacang panjang, segar (Yard-long bean, fresh) Sayuran Mentah (Raw) 538 DR098 Kacang ranti polong Sayuran Mentah (Raw) 539 CP034 Kacang sukro Kacang-Kacangan Olahan (Processed) 540 CP011 Kacang tanah rebus dg kulit Kacang-Kacangan Olahan (Processed) 541 CR030 Kacang tanah sangan (Groundnut, baked) Kacang-Kacangan Mentah (Raw) 542 CR031 Kacang tanah sangan tanpa selaput (Groundnut, baked without husk) Kacang-Kacangan Mentah (Raw) 543 CP035 Kacang tanah sari Kacang-Kacangan Olahan (Processed) 544 CP012 Kacang tanah, goreng Kacang-Kacangan Olahan (Processed) 545 CR032 Kacang tanah, kering (Groundnut, dried) Kacang-Kacangan Mentah (Raw) 546 CP013 Kacang tanah, rebus Kacang-Kacangan Olahan (Processed) 547 CR033 Kacang tolo / tunggak, kering (Cowpea, dried) Kacang-Kacangan Mentah (Raw) 548 CP014 Kacang tolo, rebus Kacang-Kacangan Olahan (Processed) 549 CR034 Kacang tunis, kering Kacang-Kacangan Mentah (Raw) 550 CR035 Kacang uci, kering Kacang-Kacangan Mentah (Raw) 551 CR036 Kacang urei, kering (Rice bean ) Kacang-Kacangan Mentah (Raw) 552 DP035 Kadada katembe Sayuran Olahan (Processed) 553 GP072 Kaholeo, masakan Ikan/Kerang/Udang dll Olahan (Processed) 554 AP054 Kakicak Serealia Olahan (Processed) 555 DR099 Kalakai, segar Sayuran Mentah (Raw) 556 FP049 Kalio ayam, bumbu mie sop kampung Daging Olahan (Processed) 557 FP050 Kalio jeroan, masakan Daging Olahan (Processed) 558 FP051 Kalio kikil (tunjang), masakan Daging Olahan (Processed) 559 FP052 Kalio otak, masakan Daging Olahan (Processed) 560 HP007 Kalio telur, masakan Telur Olahan (Processed) 561 FR019 Kambing, daging, segar (Goat, meat, fresh) Daging Mentah (Raw) 562 AP055 Kambose Serealia Olahan (Processed) 563 DR101 Kangkung tondano (Kangkong, (tondano), fresh) Sayuran Mentah (Raw) 564 DP013 Kangkung, kukus Sayuran Olahan (Processed) 565 DP014 Kangkung, rebus Sayuran Olahan (Processed) 566 DR100 Kangkung, segar (Kangkong, fresh) Sayuran Mentah (Raw) 567 DP036 Kaparende, sayur Sayuran Olahan (Processed) 568 DR102 Kapri muda, segar (Pease, fresh) Sayuran Mentah (Raw) 569 BP032 Kapurung Umbi Berpati Olahan (Processed) 570 AP056 Kapusa Serealia Olahan (Processed) 571 DR103 Karawila Sayuran Mentah (Raw) 572 DP037 Karedok, sayur Sayuran Olahan (Processed) 573 ER042 Kawista, segar (Wood apple, fresh) Buah Mentah (Raw) 574 NP005 Kecap (Soyabean sauce) Bumbu Olahan (Processed) 575 BP033 Kecimpring singkong goreng Umbi Berpati Olahan (Processed) 576 DR104 Kecipir muda, segar (Winged bean, fresh) Sayuran Mentah (Raw) 577 DR105 Kecombrang, segar (Red ginger lily, fresh) Sayuran Mentah (Raw) 578 AP057 Keddo bodong Serealia Olahan (Processed) 579 ER043 Kedondong masak, segar (Ambarella, fresh) Buah Mentah (Raw) 580 ER044 Kedondong, segar (Ambarella, fresh) Buah Mentah (Raw) 581 JP003 Keju Susu Olahan (Processed) 582 CP036 Keju kacang bumbu mie sop kampung (peanut butter) Kacang-Kacangan Olahan (Processed) 583 ER045 Kelapa hutan, kering Buah Mentah (Raw) 584 QR001 Kelapa muda, air, segar (Coconut, young, water, fresh) Minuman Non Alkohol Mentah (Raw) 585 ER046 Kelapa muda, daging, segar (Coconut, flesh, Young, fresh ) Buah Mentah (Raw) 586 KR001 Kelapa setengah bumbu mie sop kampung, daging, segar (Coconut flesh, half mature, fresh) Minyak/Lemak Mentah (Raw) 587 KR002 Kelapa tua, daging, segar (Coconut, flesh, old, fresh) Minyak/Lemak Mentah (Raw) 588 DR106 Kelawi,kluwih, segar (Breadfruit, fresh) Sayuran Mentah (Raw) 589 AP058 Kelepon, kue Serealia Olahan (Processed) 590 FR020 Kelinci, daging, segar (Rabbit, meat, fresh) Daging Mentah (Raw) 591 ER047 Kemang, segar (Kemang, fresh) Buah Mentah (Raw) 592 CP037 Kembang tahu Kacang-Kacangan Olahan (Processed) 593 CP038 Kembang tahu rebus Kacang-Kacangan Olahan (Processed) 594 DR107 Kembang turi, segar Sayuran Mentah (Raw) 595 NR019 Kemiri (Candle nut) Bumbu Mentah (Raw) 596 CR037 Kenari banda, kering (Walnut, banda, dried) Kacang-Kacangan Mentah (Raw) 597 CR038 Kenari, kering (Walnut, dried) Kacang-Kacangan Mentah (Raw) 598 BR014 Kentang hitam, segar (Madagascar potato, fresh) Umbi Berpati Mentah (Raw) 599 BR013 Kentang, segar (Yam, fresh) Umbi Berpati Mentah (Raw) 600 GR072 Keong, segar (Snail, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 601 JR001 Kepala susu - krim, segar Susu Mentah (Raw) 602 GR073 Bumbu mie sop kampung, segar (Crab, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 603 GP045 Kerang, asap, mentah Ikan/Kerang/Udang dll Olahan (Processed) 604 GP046 Kerang, dendeng, mentah Ikan/Kerang/Udang dll Olahan (Processed) 605 GR074 Kerang, segar Ikan/Kerang/Udang dll Mentah (Raw) 606 FR021 Kerbau, daging, segar (Buffalo, meat, fresh) Daging Mentah (Raw) 607 BP034 Keremes Umbi Berpati Olahan (Processed) 608 AP059 Kereput Serealia Olahan (Processed) 609 BR015 Keribang, ubi, segar Umbi Berpati Mentah (Raw) 610 DP038 Keripik bayam Sayuran Olahan (Processed) 611 BP035 Keripik gadung Umbi Berpati Olahan (Processed) 612 BP036 Keripik kentang Umbi Berpati Olahan (Processed) 613 EP004 Keripik lampung Buah Olahan (Processed) 614 CP039 Keripik bumbu mie sop kampung Kacang-Kacangan Olahan (Processed) 615 BP037 Keripik singkong Umbi Berpati Olahan (Processed) 616 BP038 Keripik singkong berbumbu Umbi Berpati Olahan (Processed) 617 CP040 Keripik tempe Kacang-Kacangan Olahan (Processed) 618 CP041 Keripik tempe abadi besar Kacang-Kacangan Olahan (Processed) 619 CP042 Keripik tempe abadi murni Kacang-Kacangan Olahan (Processed) 620 CP043 Keripik tempe abadi sedang Kacang-Kacangan Olahan (Processed) 621 CP044 Keripik tempe abadi telur Kacang-Kacangan Olahan (Processed) 622 BP039 Keripik ubi Umbi Berpati Olahan (Processed) 623 DR108 Kerokot, segar Sayuran Mentah (Raw) 624 CP045 Kerupik tempe abadi prima Kacang-Kacangan Olahan (Processed) 625 BP040 Kerupuk cumi goreng Umbi Berpati Olahan (Processed) 626 BP041 Kerupuk kemplang (ikan) mentah Umbi Berpati Olahan (Processed) 627 BP042 Kerupuk kemplang goreng Umbi Berpati Olahan (Processed) 628 BP043 Kerupuk kemplang panggang Umbi Berpati Olahan (Processed) 629 BP044 Kerupuk mie kuning goreng Umbi Berpati Olahan (Processed) 630 BP045 Kerupuk udang goreng Umbi Berpati Olahan (Processed) 631 FP007 Kerupuk urat Daging Olahan (Processed) 632 ER048 Kesemek, segar (Persimmons, fresh) Buah Mentah (Raw) 633 AP015 Ketan hitam, matang Serealia Olahan (Processed) 634 AP017 Ketan putih, matang Serealia Olahan (Processed) 635 BR016 Ketela pohon/ singkong, segar (Cassava, fresh) Umbi Berpati Mentah (Raw) 636 BP008 Ketela pohon/singkong kukus Umbi Berpati Olahan (Processed) 637 DR110 Ketimun krai, segar (Cucumber (krai), fresh) Sayuran Mentah (Raw) 638 DR111 Ketimun madura, segar (Cucumber (madura), fresh) Sayuran Mentah (Raw) 639 DR109 Ketimun, segar (Cucumber, fresh) Sayuran Mentah (Raw) 640 Bumbu mie sop kampung Ketoprak Serealia Olahan (Processed) 641 NR020 Ketumbar, kering (Coriander, seed) Bumbu Mentah (Raw) 642 AP061 Ketupat kandangan Serealia Olahan (Processed) 643 AP014 Ketupat ketan Serealia Olahan (Processed) 644 NR021 Kluwek (Pucungmit) Bumbu Mentah (Raw) 645 GR075 Kodok, segar (Frog, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 646 ER049 Kokosan, segar (Langsat, fresh) Buah Mentah (Raw) 647 CR039 Komak polong, segar (Hyacinth bean) Kacang-Kacangan Mentah (Raw) 648 DR112 Komak, segar (Hyacinth bean, fresh) Sayuran Mentah (Raw) 649 DR113 Kool kembang (Cauliflower, fresh/white headed cabbage, fresh) Sayuran Mentah (Raw) 650 DR114 Kool merah,kool putih (Cabbage, fresh) Sayuran Mentah (Raw) 651 MP009 Kopi bubuk instant (Coffee, instant) Konfeksioneri Olahan (Processed) 652 CR040 Koro andong, kering (Jack bean, dried) Kacang-Kacangan Mentah (Raw) 653 CR041 Koro benguk, biji, kering (Hyacinth bean, seaded,dried) Kacang-Kacangan Mentah (Raw) 654 CR042 Koro kerupuk, biji, segar (Hyacinth bean, seeded, fresh) Kacang-Kacangan Mentah (Raw) 655 DR115 Koro kerupuk, polong (Lablab, hyacinth bean) Sayuran Mentah (Raw) 656 CR043 Koro loke, biji, segar Kacang-Kacangan Mentah (Raw) 657 CR044 Koro roay, kering (Lima bean, dried) Kacang-Kacangan Mentah (Raw) 658 CR045 Koro wedus, biji, kering (Hyacinth bean) Kacang-Kacangan Mentah (Raw) 659 DR116 Koro wedus, polong Sayuran Mentah (Raw) 660 DP039 Kotiu hinela tawang nggole Sayuran Olahan (Processed) 661 AP062 Koya Serealia Olahan (Processed) 662 AP063 Koya mirasa Serealia Olahan (Processed) 663 AP064 Koyabu Serealia Olahan (Processed) 664 ER050 Kranji, segar (Sweet inga, fresh) Buah Mentah (Raw) 665 DR118 Kucai muda (Lokio), segar (Rakkyo, fresh) Sayuran Mentah (Raw) 666 DR117 Kucai, segar (Chinese chives, fresh) Sayuran Mentah (Raw) 667 FR022 Kuda, daging, segar (Horse, meat, fresh) Daging Mentah (Raw) 668 AP065 Kue ali Serealia Olahan (Processed) 669 AP066 Kue bangen Serealia Olahan (Processed) 670 BP046 Kue bangket Umbi Berpati Olahan (Processed) 671 AP067 Kue gelang Serealia Olahan (Processed) 672 AP068 Kue jahe Serealia Olahan (Processed) 673 AP069 Kue kelapa Serealia Olahan (Processed) 674 AP070 Kue koa Serealia Olahan (Processed) 675 AP071 Kue ku temu Serealia Olahan (Processed) 676 AP072 Kue lumpur Serealia Olahan (Processed) 677 AP073 Kue pelita Serealia Olahan (Processed) 678 AP074 Kue putu cangkir Serealia Olahan (Processed) 679 BP047 Kue putu singkong Umbi Berpati Olahan (Processed) 680 AP075 Kue sus Serealia Olahan (Processed) 681 AP076 Kue timphan Serealia Olahan (Processed) 682 DR119 Kulit melinjo (spanish joint fir, peel, fresh ) Sayuran Mentah (Raw) 683 DR120 Kundur, segar (Wax gourd, fresh) Sayuran Mentah (Raw) 684 NR022 Kunyit, segar (Turmeric) Bumbu Mentah (Raw) 685 GR076 Kura-kura, segar (Turtles, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 686 GR077 Kuro, segar (Threadfin, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 687 CP046 Kwaci Kacang-Kacangan Olahan (Processed) 688 JP004 Kwark (Quark) Susu Olahan (Processed) 689 DR121 Labu air, segar (Bottle gourd, fresh) Sayuran Mentah (Raw) 690 DR122 Labu kuning, segar (Pumpkin, fresh) Sayuran Mentah (Raw) 691 DR123 Labu siam, segar (Chayote, fresh) Sayuran Mentah (Raw) 692 DR124 Labu waluh, segar (Pumpkin, fresh) Sayuran Mentah (Raw) 693 AP077 Laksa/Putu mayang Serealia Olahan (Processed) 694 CR046 Lamtoro biji, muda, segar (White leadtree, inmature, fresh) Kacang-Kacangan Mentah (Raw) 695 CR047 Lamtoro biji, tua, segar (White leadtree, mature, fresh) Kacang-Kacangan Mentah (Raw) 696 CR048 Lamtoro var.

gung tanpa kulit (White leadtree) Kacang-Kacangan Mentah (Raw) 697 CR049 Lamtoro var. lokal dengan kulit (White leadtree) Kacang-Kacangan Mentah (Raw) 698 ER051 Langsat, segar (Langsat, fresh) Buah Mentah (Raw) 699 DR125 Lantar, segar Sayuran Mentah (Raw) 700 BP048 Lanting getuk Umbi Berpati Olahan (Processed) 701 AP078 Lapis legit Serealia Olahan (Processed) 702 FP053 Lawar babi, masakan Daging Olahan (Processed) 703 FP054 Lawar penyu, masakan Daging Olahan (Processed) 704 FP055 Lawara jangang, masakan Daging Olahan (Processed) 705 GP073 Lawara penjah Ikan/Kerang/Udang dll Olahan (Processed) 706 EP005 Ledre pisang Buah Olahan (Processed) 707 DP040 Lema/ Rebung asam Sayuran Olahan (Processed) 708 KR003 Lemak babi (lard) (pork, fat, lord) Minyak/Lemak Mentah (Raw) 709 KR004 Lemak babi (bacon) (pork, fat, bacon) Minyak/Lemak Mentah (Raw) 710 KR005 Lemak ikan (Fish, fat) Minyak/Lemak Mentah (Raw) 711 KR006 Lemak kerbau (lemak sapi) (fat, buffalo) Minyak/Lemak Mentah (Raw) 712 ER052 Lemon, segar (Lemon, fresh) Buah Mentah (Raw) 713 EP006 Lempog durian Buah Olahan (Processed) 714 BR017 Lepok/Ubi rumput Umbi Berpati Mentah (Raw) 715 DP041 Lilin bungkus gedi Sayuran Olahan (Processed) 716 DR126 Lobak, segar (Turnip, fresh) Sayuran Mentah (Raw) 717 EP007 Loka anjoro Buah Olahan (Processed) 718 GR078 Bumbu mie sop kampung, segar Ikan/Kerang/Udang dll Mentah (Raw) 719 ER053 Lontar, segar (Palmyra palm, fresh) Buah Mentah (Raw) 720 DR127 Lumai/Leunca, segar (Glossy nightshade, fresh) Sayuran Mentah (Raw) 721 AP079 Lupis ketan Serealia Olahan (Processed) 722 MP010 Madu (Honey) Konfeksioneri Olahan (Processed) 723 AP019 Maizena, tepung Serealia Olahan (Processed) 724 AP020 Makaroni, mentah Serealia Olahan (Processed) 725 AP080 Manan samin Serealia Olahan (Processed) 726 ER055 Mangga benggala, segar (Mango, benggala, fresh) Buah Mentah (Raw) 727 ER056 Mangga gedung, segar (Mango, gedung, fresh) Buah Mentah (Raw) 728 ER057 Mangga golek, segar (Mango, golek, fresh) Buah Mentah (Raw) 729 ER058 Mangga harumanis, segar (Mango, bumbu mie sop kampung, fresh) Buah Mentah bumbu mie sop kampung 730 ER059 Mangga indramayu, segar (Mango, indramayu, fresh) Buah Mentah (Raw) 731 ER060 Mangga kopek, segar (Mango, kopek, fresh) Buah Mentah (Raw) 732 ER061 Mangga kwini, segar (Mango, kwini, fresh) Buah Mentah (Raw) 733 ER062 Mangga manalagi, segar (Mango, manalagi, fresh) Buah Mentah (Raw) 734 ER063 Mangga muda, segar (Mango, unripe, fresh) Buah Mentah (Raw) 735 ER054 Mangga, segar (Mango, fresh) Buah Mentah (Raw) 736 ER064 Manggis, segar (Mangosteen, fresh) Buah Mentah (Raw) 737 KP001 Margarin (Butter) Minyak/Lemak Olahan (Processed) 738 MP011 Markisa squash Konfeksioneri Olahan (Processed) 739 MP012 Markisa squash, BD (Squash, markisa) Konfeksioneri Olahan (Processed) 740 ER065 Markisa, segar (Giant Granadilla, fresh) Buah Mentah (Raw) 741 AP081 Martabak india Serealia Olahan (Processed) 742 AP082 Martabak mesir Serealia Olahan (Processed) 743 AP083 Masekat Serealia Olahan (Processed) 744 ER066 Matoa, segar (Matoa, fresh) Buah Mentah (Raw) 745 MP013 Melase Konfeksioneri Olahan (Processed) 746 CP047 Melinjo emping tebal goreng manis Kacang-Kacangan Olahan (Processed) 747 CP048 Melinjo emping tebal, goreng asin Kacang-Kacangan Olahan (Processed) 748 CP049 Melinjo emping tipis goreng Kacang-Kacangan Olahan (Processed) 749 DR128 Melinjo, segar (spanish joint fir, fresh) Sayuran Mentah (Raw) 750 ER067 Melon, segar Buah Mentah (Raw) 751 FP008 Menjangan, daging, dendeng, mentah Daging Olahan (Processed) 752 Bumbu mie sop kampung Mentega (Margarine) Minyak/Lemak Olahan (Processed) 753 ER068 Menteng, segar (Kepundung, fresh) Buah Mentah (Raw) 754 NR023 Merica, kering (Pepper) Bumbu Mentah (Raw) 755 AP021 Mi basah Serealia Olahan (Processed) 756 BP049 Mi golosor Umbi Berpati Olahan (Processed) 757 AP022 Mi kering Serealia Olahan (Processed) 758 AP084 Mie aceh rebus Serealia Olahan (Processed) 759 AP085 Mie ayam Serealia Olahan (Processed) 760 AP086 Mie bakso Serealia Olahan (Processed) 761 BP050 Mie Bendo Umbi Berpati Olahan (Processed) 762 AP087 Mie celon Serealia Olahan (Processed) 763 AP088 Mie pangsit basah Serealia Olahan (Processed) 764 BP051 Mie Sagu Umbi Berpati Olahan (Processed) 765 KR007 Minyak hiu, hati (shark, fish, liver, oil) Minyak/Lemak Mentah (Raw) 766 KR008 Minyak ikan (Fish, oil) Minyak/Lemak Mentah (Raw) 767 KR009 Minyak kacang tanah (Peanut oil) Minyak/Lemak Mentah (Raw) 768 KR010 Minyak kedelai (Soybean oil) Minyak/Lemak Mentah (Raw) 769 KR011 Minyak kelapa (Coconut oil) Minyak/Lemak Mentah (Raw) 770 KR012 Minyak kelapa sawit (Palm oil) Minyak/Lemak Mentah (Raw) 771 KR013 Minyak wijen (Sesame oil) Minyak/Lemak Mentah (Raw) 772 KR014 Minyak Zaitun (Olive oil) Minyak/Lemak Mentah (Raw) 773 AP023 Misoa Serealia Olahan (Processed) 774 GP074 Model, masakan Ikan/Kerang/Udang dll Olahan (Processed) 775 CP050 Moon tahu Kacang-Kacangan Olahan (Processed) 776 DR129 Mostarda metan -sawi (Indian mustard, fresh) Sayuran Mentah (Raw) 777 GP075 Mujahir acar kuning, masakan Ikan/Kerang/Udang dll Olahan (Processed) 778 FP056 Naan maran sapi, masakan Daging Olahan (Processed) 779 ER069 Nanas palembang, segar (Pineapple,palembang, fresh) Buah Mentah (Raw) 780 ER070 Nanas, segar (Pineapple, fresh) Buah Mentah (Raw) 781 ER071 Nangka masak pohon, segar (Jack bumbu mie sop kampung, fresh) Buah Mentah (Raw) 782 DR130 Nangka muda, segar (Jackfruit, young, fresh) Sayuran Mentah (Raw) 783 CR050 Nangka, biji, segar (Jackfruit, seed, fresh) Kacang-Kacangan Mentah (Raw) 784 AP001 Nasi Serealia Olahan (Processed) 785 AP005 Nasi beras merah Serealia Olahan (Processed) 786 AP089 Nasi gemuk Serealia Olahan (Processed) 787 AP090 Nasi gurih Serealia Olahan (Processed) 788 AP009 Bumbu mie sop kampung jagung Serealia Olahan (Processed) 789 AP091 Nasi minyak Serealia Olahan (Processed) 790 AP092 Nasi rames Serealia Olahan (Processed) 791 AP002 Nasi tim Serealia Olahan (Processed) 792 FP057 Nasu likku, masakan Daging Olahan (Processed) 793 AP093 Nopia spesial Serealia Olahan (Processed) 794 DP042 Olah-olah Sayuran Olahan (Processed) 795 CP051 Oncom Kacang-Kacangan Olahan (Processed) 796 CP052 Oncom ampas kacang hijau Kacang-Kacangan Olahan (Processed) 797 CP053 Oncom kacang hijau + singkong Kacang-Kacangan Olahan (Processed) 798 CP054 Oncom kacang tanah pepes Kacang-Kacangan Olahan (Processed) 799 AP094 Onde-onde Serealia Olahan (Processed) 800 BP052 Ongol-ongol sagu Umbi Berpati Olahan (Processed) 801 FP058 Oramu ninahu ndawa olaho, masakan Daging Olahan (Processed) 802 BP053 Oyek Umbi Berpati Olahan (Processed) 803 AP095 Padamaran Serealia Olahan (Processed) 804 DP043 Paku hinela wulelenggapaya Sayuran Olahan (Processed) 805 NR024 Pala, biji, kering (Nutmeg) Bumbu Mentah (Raw) 806 ER072 Pala, daging, segar (Nutmeg, flesh, fresh) Buah Mentah (Raw) 807 FP059 Paniki masak santan, masakan Daging Olahan (Processed) 808 BP054 Papeda Umbi Berpati Olahan (Processed) 809 GP076 Parede baleh, masakan Ikan/Kerang/Udang dll Olahan (Processed) 810 DP015 Paria putih, kukus Sayuran Olahan (Processed) 811 DR131 Paria putih, segar (Bitter guard, fresh) Sayuran Mentah (Raw) 812 AP096 Pastel Serealia Olahan (Processed) 813 DP044 Pelecing kangkung Sayuran Olahan (Processed) 814 FP060 Pelolah manuk, masakan Daging Olahan (Processed) 815 GP077 Pempek adaan, masakan Ikan/Kerang/Udang dll Olahan (Processed) 816 GP078 Pempek belida, masakan Ikan/Kerang/Udang dll Olahan (Processed) 817 GP079 Pempek kapal selam, masakan Ikan/Kerang/Udang dll Olahan (Processed) 818 GP080 Pempek kelesan, masakan Ikan/Kerang/Udang dll Olahan (Processed) 819 GP081 Pempek kulit, masakan Ikan/Kerang/Udang dll Olahan (Processed) 820 GP082 Pempek telur, masakan Ikan/Kerang/Udang dll Olahan (Processed) 821 GP083 Pempek tenggiri, masakan Ikan/Kerang/Udang dll Olahan (Processed) 822 GP084 Pencok lele, masakan Ikan/Kerang/Udang dll Olahan (Processed) 823 FP066 Penyu, serapah, masakan Daging Olahan (Processed) 824 DR132 Pepare ular, segar (Snake gourd, fresh) Sayuran Mentah (Raw) 825 DR133 Pepaya muda, segar (Papaya, unripe, fresh) Sayuran Mentah (Raw) 826 ER073 Pepaya, segar (Papaya, fresh) Buah Mentah (Raw) 827 CP019 Pepea oncom ampas tahu Kacang-Kacangan Olahan (Processed) 828 DR134 Petai, segar (Stinky bean, fresh) Sayuran Mentah (Raw) 829 DR135 Peterseli, segar (Parsley, fresh) Sayuran Mentah (Raw) 830 NP006 Petis ikan (fish,fermented, paste (petis)) Bumbu Olahan (Processed) 831 NP007 Petis udang kering (shrimp, fermented, dried (petis)) Bumbu Olahan (Processed) 832 NP008 Petis udang pasta (shrimp, fermented, paste (petis)) Bumbu Olahan (Processed) 833 GP085 Pinda Ikan/Kerang/Udang dll Olahan (Processed) 834 GP086 Pindang kenari, masakan Ikan/Kerang/Udang dll Olahan (Processed) 835 ER074 Pisang ambon, segar (Banana, fresh) Buah Mentah (Raw) 836 ER075 Pisang angleng (pisang ampyang), segar bumbu mie sop kampung, ampyang, fresh) Buah Mentah (Raw) 837 ER076 Pisang ayam, segar (Banana, ayam, fresh) Buah Mentah (Raw) 838 ER077 Pisang gapi, segar (Banana, gapi, fresh) Buah Mentah (Raw) 839 ER078 Pisang goroho, segar (Banana, goroho, fresh) Buah Mentah (Raw) 840 ER079 Pisang hijau, segar (Banana, hijau, fresh) Buah Mentah (Raw) 841 ER080 Pisang kayu, segar (Banana, kayu, fresh) Buah Mentah (Raw) 842 ER081 Pisang kepok, segar (Banana, kepok, fresh) Buah Mentah (Raw) 843 ER082 Pisang ketip, segar (Banana, ketip, fresh) Buah Bumbu mie sop kampung (Raw) 844 ER083 Pisang kidang, segar (Banana, kidang, fresh) Buah Mentah (Raw) 845 ER084 Pisang lampung, segar (Banana, lamoung, fresh) Buah Mentah (Raw) 846 ER085 Pisang mas bali ampenan, segar (Banana, mas bali ampenan, fresh) Buah Mentah (Raw) 847 ER086 Pisang mas bali kopang, segar (Banana, mas bali, fresh) Buah Mentah (Raw) 848 ER087 Pisang mas, segar (Banana, mas, fresh) Buah Mentah (Raw) 849 ER088 Pisang raja sereh, segar (Banana raja sereh, fresh) Buah Mentah (Raw) 850 ER089 Pisang raja, segar (Banana raja, fresh) Buah Mentah (Raw) 851 ER090 Pisang rotan, segar (Banana, rotan, fresh) Buah Mentah (Raw) 852 ER091 Pisang talas, segar (Banana, talas, fresh) Buah Mentah (Raw) 853 ER092 Pisang tujuh bulan (Banana) Buah Mentah (Raw) 854 ER093 Pisang ua, segar bumbu mie sop kampung, ua.

Fresh) Buah Mentah (Raw) 855 ER094 Pisang uli, segar (Banana, uli, fresh) Buah Mentah (Raw) 856 DR136 Pucuk lumai/daun leunca, segar (Glossy nightshade, fresh) Sayuran Mentah (Raw) 857 AP097 Pulut Serealia Olahan (Processed) 858 FP009 Punai, daging, goreng Daging Olahan (Processed) 859 AP098 Pundut nasi Serealia Olahan (Processed) 860 DP045 Purundawa Sayuran Olahan (Processed) 861 ER095 Purut, segar (Lime, wild (Purut)) Buah Mentah bumbu mie sop kampung 862 AP099 Putri hijau Serealia Olahan (Processed) 863 DR137 Putri malu, segar Sayuran Mentah (Raw) 864 AP100 Putri selat Serealia Olahan (Processed) 865 AP101 Putu sopa Serealia Olahan (Processed) 866 GR079 Rajungan, segar Ikan/Kerang/Udang dll Mentah (Raw) 867 ER096 Rambutan binjai, segar (Rambutan) Buah Mentah (Raw) 868 ER097 Rambutan, segar (Rambutan) Buah Mentah (Raw) 869 BP055 Rasbi (Beras Ubi) Umbi Berpati Olahan (Processed) 870 BP056 Rasi (Beras Singkong) Umbi Berpati Olahan (Processed) 871 FP061 Rawon, masakan Daging Olahan (Processed) 872 GP047 Rebon, kering, mentah Ikan/Kerang/Udang dll Olahan (Processed) 873 GR080 Rebon, udang kecil, segar Ikan/Kerang/Udang dll Mentah (Raw) 874 GP048 Rebung laut, mentah Ikan/Kerang/Udang dll Olahan (Processed) 875 DR138 Rebung, segar (Bamboo shoot, fresh) Sayuran Mentah (Raw) 876 CP055 Rempeyek kacang tanah Kacang-Kacangan Olahan (Processed) 877 CP056 Rempeyek kacang tolo Kacang-Kacangan Olahan (Processed) 878 CP057 Rempeyek kacang uci Kacang-Kacangan Olahan (Processed) 879 FP062 Rendang sapi, masakan Daging Olahan (Processed) 880 AP102 Renggi goreng Serealia Olahan (Processed) 881 EP008 Rica-rica taipa Buah Olahan (Processed) 882 DR139 Rimbang, segar (Devil’ss fig, plate brush) Sayuran Mentah (Raw) 883 AP103 Roti boong Serealia Olahan (Processed) 884 AP024 Roti putih Serealia Olahan (Processed) 885 AP104 Roti warna sawo matang Serealia Olahan (Processed) 886 EP009 Rujak aceh Buah Olahan (Processed) 887 DP046 Rujak cingur Sayuran Olahan (Processed) 888 DR140 Rumput laut (Seaweed) Sayuran Mentah (Raw) 889 FP010 Rusa, daging, dendeng, mentah Daging Olahan (Processed) 890 GR081 Rusip Ikan/Kerang/Udang dll Mentah (Raw) 891 FP063 RW, anjing, masakan Daging Olahan (Processed) 892 GP087 Saboko gurita, masakan Ikan/Kerang/Udang dll Olahan (Processed) 893 GP088 Saboko saltan, masakan Ikan/Kerang/Udang dll Olahan (Processed) 894 GP089 Saboko sardin, masakan Ikan/Kerang/Udang dll Olahan (Processed) 895 CR051 Saga merah terkupas, kering (Red sandalwood, peeled) Kacang-Kacangan Mentah (Raw) 896 BR018 Sagu aren, kering (Sugar palm, dried) Bumbu mie sop kampung Berpati Mentah (Raw) 897 BR019 Sagu aren, segar (Sugar palm, fresh) Umbi Berpati Mentah (Raw) 898 BP057 Sagu forno Umbi Berpati Olahan (Processed) 899 BR020 Sagu kasbi segar (Cassava starch, fresh) Umbi Berpati Mentah (Raw) 900 BP058 Sagu Lemak (Kue Sagon) Umbi Berpati Olahan (Processed) 901 BR021 Sagu lempeng (Sago palm) Umbi Berpati Mentah (Raw) 902 BP059 Sagu manis Umbi Berpati Olahan (Processed) 903 BP060 Sagu Rendang Umbi Berpati Olahan (Processed) 904 BR022 Sagu singkong, kering (Cassava, starch, dried) Umbi Berpati Mentah (Raw) 905 BP061 Sagu sinole Umbi Berpati Olahan (Processed) 906 ER098 Salak bali, segar (snake fruit, bali,fresh) Buah Mentah (Raw) 907 ER099 Salak medan, segar (snake fruit, medan, fresh) Buah Mentah (Raw) 908 ER100 Salak pondoh, segar (snake fruit, pondoh, fresh) Buah Mentah (Raw) 909 ER101 Salak, segar (snake fruit, fresh) Buah Mentah (Raw) 910 EP010 Sale kesemek Buah Olahan (Processed) 911 EP011 Sale pisang siam Buah Olahan (Processed) 912 EP012 Sale pisang, cilacap Buah Olahan (Processed) 913 EP013 Sanggara belanda Buah Olahan (Processed) 914 KP003 Santan (dengan air) (Coconut milk mixed with water) Minyak/Lemak Olahan (Processed) 915 KP004 Santan murni (Coconut milk, pured) Minyak/Lemak Olahan (Processed) 916 NP009 Saos tomat (Tomato, sauce) Bumbu Olahan (Processed) 917 FP011 Sapi, abon Daging Olahan (Processed) 918 FP012 Sapi, abon, asli Daging Olahan (Processed) 919 FR023 Sapi, babat, segar (Tripe, fresh) Daging Mentah (Raw) 920 FP013 Sapi, daging, asap Daging Olahan (Processed) 921 FP014 Sapi, daging, dendeng, mentah Daging Olahan (Processed) 922 FR024 Sapi, daging, gemuk, segar (Beef, high fat, fresh) Daging Mentah (Raw) 923 FP015 Sapi, daging, kornet Daging Olahan (Processed) 924 FR025 Sapi, daging, kurus, segar (Beef, low fat, fresh) Daging Mentah (Raw) 925 FR026 Sapi, daging, lemak sedang, segar (Beef, medium fat, fresh) Daging Mentah (Raw) 926 FP016 Sapi, daging, sosis (Worst) Daging Olahan (Processed) 927 FR027 Sapi, daleman, segar (Offal, beef, fresh) Daging Mentah (Raw) 928 FR028 Sapi, dideh/darah (Black puding (cow's blood), fresh) Daging Mentah (Raw) 929 FR029 Sapi, ginjal, segar (Kidney, beef, fresh) Daging Mentah (Raw) 930 FP017 Sapi, hati, sosis (liverworst) Daging Olahan (Processed) 931 FR030 Sapi, keleponan, segar (Tripe, beef, fresh) Daging Mentah (Raw) 932 FR031 Sapi, liver, segar (Liver, beef, fresh) Daging Mentah (Raw) 933 FR032 Sapi, otak, segar (Brain, beef, fresh) Daging Mentah (Raw) 934 FP018 Sapi, paru, dendeng, mentah Daging Olahan (Processed) 935 FP019 Sapi, paru, goreng Daging Olahan (Processed) 936 FR033 Sapi, usus, segar Daging Mentah (Raw) 937 GP049 Sardines dalam kaleng Ikan/Kerang/Udang dll Olahan (Processed) 938 CP059 Saridele, bubuk Kacang-Kacangan Olahan (Processed) 939 AP105 Sarimuka Serealia Olahan (Processed) 940 GP090 Sate Bandeng Ikan/Kerang/Udang dll Olahan (Processed) 941 FP065 Sate pusut, masakan Daging Olahan (Processed) 942 FP064 Sate, penyu, masakan Daging Olahan (Processed) 943 DR142 Sawi putih / pecai, segar (Pak choi, fresh) Sayuran Mentah (Raw) 944 DR143 Sawi taiwan, segar Sayuran Mentah (Raw) 945 DR144 Sawi tanah, segar Sayuran Mentah (Raw) 946 DR141 Sawi, segar (Chinese mustard, fresh) Sayuran Mentah (Raw) 947 ER102 Sawo duren, segar (Sapodilla, fresh) Buah Mentah (Raw) 948 ER103 Sawo kecik, segar (Sapodilla, fresh) Buah Mentah (Raw) 949 ER104 Sawo Manila, segar (Sapodilla, manila, fresh) Buah Mentah (Raw) 950 DP047 Sayur asem Sayuran Olahan (Processed) 951 DP048 Sayur bunga pepaya Sayuran Olahan (Processed) 952 DP049 Sayur garu Sayuran Olahan (Processed) 953 DP050 Sayur kohu-kohu Sayuran Olahan (Processed) 954 CP058 Sayur lebui Kacang-Kacangan Olahan (Processed) 955 DP051 Sayur lilin-terubuk Sayuran Olahan (Processed) 956 DP052 Sayur ndusuk Sayuran Olahan (Processed) 957 DP053 Sayur sop Sayuran Olahan (Processed) 958 DP054 Sayur umbut kelapa Sayuran Olahan (Processed) 959 DP055 Sayur umbut rotan Sayuran Olahan (Processed) 960 DR146 Selada air, segar (Watercress, fresh) Sayuran Mentah (Raw) 961 DP016 Selada, rebus Sayuran Olahan (Processed) 962 DR145 Selada, segar (Lettuce) Sayuran Mentah (Raw) 963 DR147 Seledri, segar (Celery, fresh) Sayuran Mentah (Raw) 964 ER105 Semangka, segar (Water melon, fresh) Buah Mentah (Raw) 965 DP057 Semur jengkol Sayuran Olahan (Processed) 966 BR023 Sente, talas, segar (Giant taro, fresh) Umbi Berpati Mentah (Raw) 967 GP091 Sepi, masakan Ikan/Kerang/Udang dll Olahan (Processed) 968 BP062 Serimping talas kebumen Umbi Berpati Olahan (Processed) 969 DP056 Shabu-shabu Sayuran Olahan (Processed) 970 FP067 Sie reuboh, masakan Daging Olahan (Processed) 971 ER106 Sirsak, segar (Soursop, fresh) Buah Mentah (Raw) 972 MP014 Sirup (syrup) Konfeksioneri Olahan (Processed) 973 MP015 Sirup pirous (syrup, pirous) Konfeksioneri Olahan (Processed) 974 FP068 Sop buntut, masakan Daging Olahan (Processed) 975 FP069 Sop daging sapi, masakan Daging Olahan (Processed) 976 FP070 Sop kaki sapi, masakan Daging Olahan (Processed) 977 FP071 Sop kambing, masakan Daging Olahan (Processed) 978 FP072 Sop konro, masakan Daging Olahan (Processed) 979 FP073 Sop saudara, masakan Daging Olahan (Processed) 980 FP074 Soto bandung, masakan Daging Olahan (Processed) 981 FP075 Soto banjar, masakan Daging Olahan (Processed) 982 FP076 Soto betawi, masakan Daging Olahan (Processed) 983 FP077 Soto jeroan, masakan Daging Olahan (Processed) 984 FP078 Soto kudus, masakan Daging Olahan (Processed) 985 FP079 Soto madura, masakan Daging Olahan (Processed) 986 FP080 Soto padang, masakan Daging Olahan (Processed) 987 FP081 Soto pekalongan, masakan Daging Olahan (Processed) 988 FP082 Soto pemalang, masakan Daging Olahan (Processed) 989 FP083 Soto sukaraja, masakan Daging Olahan (Processed) 990 FP084 Soto sulung, masakan Daging Olahan (Processed) 991 ER107 Sowa, segar Buah Mentah (Raw) 992 AP106 Spaghetti Serealia Olahan (Processed) 993 AP107 Srikaya ketan Serealia Olahan (Processed) 994 ER108 Srikaya, segar (Sugar apple,fresh) Buah Mentah (Raw) 995 FP085 Sukiyaki, masakan Daging Olahan (Processed) 996 ER109 Sukun muda, segar (Breadfruit, young, fresh) Buah Mentah (Raw) 997 ER110 Sukun tua, segar (Breadfruit, fresh) Buah Mentah (Raw) 998 AP108 Sunduk lawang Serealia Olahan (Processed) 999 JP005 Susu asam untuk bayi, bubuk Susu Olahan (Processed) 1000 JP006 Susu bubuk Susu Olahan (Processed) 1001 JR002 Susu ibu - ASI Susu Mentah (Raw) 1002 JR003 Susu kambing, segar Susu Mentah (Raw) 1003 CP060 Susu kedelai Kacang-Kacangan Olahan (Processed) 1004 JP007 Susu kental manis Susu Olahan (Processed) 1005 JP008 Susu kental tak manis Susu Olahan (Processed) 1006 JR004 Susu kerbau, segar Susu Mentah (Raw) 1007 JR005 Susu kuda, segar Susu Mentah (Raw) 1008 JR006 Susu sapi, segar Susu Mentah (Raw) 1009 JP009 Susu skim, bubuk Susu Olahan (Processed) 1010 JP010 Susu skim, segar Susu Olahan (Processed) 1011 BP009 Suweg, talas, kukus Umbi Berpati Olahan (Processed) 1012 BR024 Suweg, talas, segar (Elephant yam) Umbi Berpati Mentah (Raw) 1013 AP109 Suwir-suwir Serealia Olahan (Processed) 1014 CP062 Tahu goreng Kacang-Kacangan Olahan (Processed) 1015 CP063 Tahu telur Kacang-Kacangan Olahan (Processed) 1016 CP061 Tahu, mentah Kacang-Kacangan Olahan (Processed) 1017 CP064 Takwa Kacang-Kacangan Olahan (Processed) 1018 BP010 Talas bogor, kukus Umbi Berpati Olahan (Processed) 1019 BR025 Talas bogor, segar (Taro, bogor, fresh) Umbi Berpati Mentah (Raw) 1020 BR026 Talas pontianak, segar (Taro, pontianak, fresh) Umbi Berpati Mentah (Raw) 1021 BR027 Talas viqueque, segar Umbi Berpati Mentah (Raw) 1022 DR149 Taoge kacang kedelai, segar (Soya bean, sprout, fresh) Sayuran Mentah (Raw) 1023 DR150 Taoge kacang tunggak, segar (southern pea, fresh) Sayuran Mentah (Raw) 1024 DP017 Taoge, goreng Sayuran Olahan (Processed) 1025 DP018 Taoge, seduh Sayuran Olahan (Processed) 1026 DR148 Taoge, segar (Mung bean, sprout, fresh) Sayuran Mentah (Raw) 1027 AP003 Tapai beras Serealia Olahan (Processed) 1028 AP016 Tapai ketan hitam Serealia Olahan (Processed) 1029 AP018 Tapai ketan putih Serealia Olahan (Processed) 1030 BP063 Tapai singkong Umbi Berpati Olahan (Processed) 1031 CP065 Tauco Kacang-Kacangan Olahan (Processed) 1032 CP066 Tauco cap beruang, cake Kacang-Kacangan Olahan (Processed) 1033 CP067 Tauco cap DAS, cake Kacang-Kacangan Olahan (Processed) 1034 CP068 Tauco cap meong Kacang-Kacangan Olahan (Processed) 1035 CP069 Tauji cap singa Kacang-Kacangan Olahan (Processed) 1036 DR151 Tebu terubuk (lilin), segar Sayuran Mentah (Raw) 1037 FP086 Tedong pallu basa, masakan Daging Olahan (Processed) 1038 MP016 Teh hijau daun kering (Tea, leaf, green, dried) Konfeksioneri Olahan (Processed) 1039 MP017 Teh hitam daun kering (tea, leaf, black, dried) Konfeksioneri Olahan (Processed) 1040 MP018 Teh melati daun kering (Tea, jasmine, black, dried) Konfeksioneri Olahan (Processed) 1041 DR153 Tekokak, kering (Devil’s fig, dried) Sayuran Mentah (Raw) 1042 DR152 Tekokak, segar (Devil’s fig,fresh) Sayuran Mentah (Raw) 1043 GP092 Tekwan, masakan Ikan/Kerang/Udang dll Olahan (Processed) 1044 HR004 Telur aAyam ras, bagian putih, segar (Domestic chicken, egg, white, raw) Telur Mentah (Raw) 1045 HR001 Telur ayam kampung, segar (Feral chicken, egg, fresh) Telur Mentah (Raw) 1046 HR003 Telur ayam ras, bagian kuning, segar (Domestic chicken, egg, yolk, raw) Telur Mentah (Raw) 1047 HR002 Telur ayam ras, segar (Domestic chicken, egg, fresh) Telur Mentah (Raw) 1048 HP001 Telur ayam, dadar, masakan Telur Olahan (Processed) 1049 HR005 Telur bebek alabio, segar (Duck, alabio, egg, fresh) Telur Mentah (Raw) 1050 HR008 Telur bebek tambak, segar (Domestic duck, egg, fresh) Telur Mentah (Raw) 1051 HP002 Telur bebek, asin, mentah (Duck, egg, salted, raw) Telur Olahan (Processed) 1052 HR006 Telur bebek, bagian kuning, segar (Duck, egg, yolk, fresh) Telur Mentah (Raw) 1053 HR007 Telur bebek, bagian putih, segar (Duck, egg, white, fresh) Telur Mentah (Raw) 1054 HP003 Telur bebek, dadar, masakan Telur Olahan (Processed) 1055 HR009 Telur burung maleo, segar (Maleo, bird, eggfresh) Telur Mentah (Raw) 1056 HR011 Telur burung puyuh, segar (Quail, egg, fress) Telur Mentah (Raw) 1057 HR010 Bumbu mie sop kampung penyu, segar (Turtle, egg) Telur Mentah (Raw) 1058 CP070 Tempe bongkrek Kacang-Kacangan Olahan (Processed) 1059 CP071 Tempe gembus P3G Kacang-Kacangan Olahan (Processed) 1060 CP072 Tempe gembus yogya Kacang-Kacangan Olahan (Processed) 1061 CP073 Tempe kacang babi Kacang-Kacangan Olahan (Processed) 1062 CP074 Tempe kacang belimbing Kacang-Kacangan Olahan (Processed) 1063 CP075 Tempe kedelai + jagung Kacang-Kacangan Olahan (Processed) 1064 CP076 Tempe kedelai murni, goreng Kacang-Kacangan Olahan (Processed) 1065 CP077 Tempe kedelai murni, mentah Kacang-Kacangan Olahan (Processed) 1066 CP078 Tempe koro benguk Kacang-Kacangan Olahan (Processed) 1067 CP079 Tempe lamtoro Kacang-Kacangan Olahan (Processed) 1068 CP080 Tempe lamtoro var.

gung dengan kulit Kacang-Kacangan Olahan (Processed) 1069 CP081 Tempe lamtoro var. gung tanpa kulit Kacang-Kacangan Olahan (Processed) 1070 CP082 Tempe pasar Kacang-Kacangan Olahan (Processed) 1071 CP083 Tempe pasar goreng Kacang-Kacangan Olahan (Processed) 1072 NP010 Tempoya (durian, fermented) Bumbu Olahan (Processed) 1073 BP064 Tepung Arrowroot Umbi Berpati Olahan (Processed) 1074 AP004 Tepung beras, mentah Serealia Olahan (Processed) 1075 BP065 Tepung Ganyong Umbi Berpati Olahan (Processed) 1076 BP066 Tepung Gaplek Umbi Berpati Olahan (Processed) bumbu mie sop kampung CP084 Tepung hunkwe (pati kacang ijo) Kacang-Kacangan Olahan (Processed) 1078 AP013 Tepung jagung putih Serealia Olahan (Processed) 1079 CP085 Tepung Jalejo Kacang-Kacangan Olahan (Processed) 1080 CP086 Tepung kacang kedelai Kacang-Kacangan Olahan (Processed) 1081 BP067 Tepung kentang, kering Umbi Berpati Olahan (Processed) 1082 BP068 Tepung Mocaf Umbi Berpati Olahan (Processed) 1083 EP014 Tepung Pisang Buah Olahan (Processed) 1084 BP069 Tepung Sente Umbi Berpati Olahan (Processed) 1085 BP070 Tepung singkong/ Tapioka Umbi Berpati Olahan (Processed) 1086 EP015 Tepung Sukun Buah Olahan (Processed) 1087 BP071 Tepung Tales Beneng Umbi Berpati Olahan (Processed) 1088 AP025 Tepung terigu Serealia Olahan (Processed) 1089 BP072 Tepung Ubi Ungu Umbi Berpati Olahan (Processed) 1090 NP011 Terasi (Fish, fermented, paste (terasi)) Bumbu Olahan (Processed) 1091 NP012 Terasi dobo Bumbu Olahan (Processed) 1092 NP013 Terasi merah Bumbu Olahan (Processed) 1093 GP093 Teri belado, masakan Ikan/Kerang/Udang dll Olahan (Processed) 1094 GP050 Teripang, dendeng, mentah Ikan/Kerang/Udang dll Olahan (Processed) 1095 DR155 Terong asam, segar Sayuran Mentah (Raw) 1096 DR158 Terong hintalo, segar Bumbu mie sop kampung Mentah (Raw) 1097 DR154 Terong, segar (Eggplant, fresh) Sayuran Mentah (Raw) 1098 DR156 Terung belanda, segar (Tamarillo, fresh) Sayuran Mentah (Raw) 1099 DR157 Terung bengkulu, segar Sayuran Mentah (Raw) 1100 DR159 Terung panjang (Eggplant, fresh) Sayuran Mentah (Raw) 1101 DP019 Terung panjang, kukus Sayuran Olahan (Processed) 1102 FP087 Tikus rica, masakan Daging Olahan (Processed) 1103 DP058 Tinira ninahu nggaluku Sayuran Olahan (Processed) 1104 FP088 Tinoransa, masakan Daging Olahan (Processed) 1105 AP110 Tipa-tipa Serealia Olahan (Processed) 1106 BP073 Tiwul Umbi Berpati Olahan (Processed) 1107 BP074 Tiwul Instan Bumbu mie sop kampung Berpati Olahan (Processed) 1108 DR161 Tomat merah, segar (Tomato, red, fresh) Sayuran Mentah (Raw) 1109 DR162 Tomat muda, segar (Tomato, green, fresh) Sayuran Mentah (Raw) 1110 DR160 Tomat, air (sari), segar (Tomato, juice, fresh) Sayuran Mentah (Raw) 1111 GP094 Tumis bandeng, masakan Ikan/Kerang/Udang dll Olahan (Processed) 1112 DP059 Tumis bayam bersantan Sayuran Olahan (Processed) 1113 GP095 Tumis keumamah Ikan/Kerang/Udang dll Olahan (Processed) 1114 BP075 Ubi Cilembu Umbi Berpati Olahan (Processed) 1115 BR029 Ubi jalar manis, segar (Cassava starch, fresh) Umbi Berpati Mentah (Raw) 1116 BR030 Ubi jalar merah, segar (Sweet potato, redish, fresh) Umbi Berpati Mentah (Raw) 1117 BR031 Ubi jalar putih, segar (Sweet potato, whitish, fresh) Umbi Berpati Mentah (Raw) 1118 BR032 Ubi jalar tinta/ kemayung Umbi Berpati Mentah (Raw) 1119 BP012 Ubi jalar tinta/ kemayung kukus Umbi Berpati Olahan (Processed) 1120 BP011 Ubi jalar, kuning, kukus Umbi Berpati Olahan (Processed) 1121 BR028 Ubi jalar, kuning, segar (Sweet potato, yellowish, fresh) Umbi Berpati Mentah (Raw) 1122 DR163 Uceng/ bunga melinjo, segar (Spanish joint fir, flower, fresh) Sayuran Mentah (Raw) 1123 GR082 Udang galah, segar (Giant river prawn, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 1124 GP051 Udang kering, mentah Ikan/Kerang/Udang dll Olahan (Processed) 1125 GP052 Udang papay, mentah Ikan/Kerang/Udang dll Olahan (Processed) 1126 GR083 Udang, besar, segar (Tiger prawn, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 1127 GR084 Udang, segar (Shrimp, fresh) Ikan/Kerang/Udang dll Mentah (Raw) 1128 FR034 Ulat sagu segar (Caterpillar, sago palm, fresh) Daging Mentah (Raw) 1129 FP020 Ulat sagu, panggang Daging Olahan (Processed) 1130 BP076 Uli batatas Umbi Berpati Olahan (Processed) 1131 BR033 Umbi Uwi, segar Bumbu mie sop kampung Berpati Mentah (Raw) 1132 DR164 Umbut kelapa, segar Sayuran Mentah (Raw) 1133 DR165 Umbut rotan (Rattan, young shoot) Sayuran Mentah (Raw) 1134 ER111 Vigus, segar Buah Mentah (Raw) 1135 AP111 Wajit camilan Serealia Olahan (Processed) 1136 DP060 Waluh balamak Sayuran Olahan (Processed) 1137 ER112 Wani, segar Buah Mentah (Raw) 1138 AP112 Widaran Serealia Olahan (Processed) 1139 CR052 Wijen, kering (Sesame seed) Kacang-Kacangan Mentah (Raw) 1140 AP113 Wingko babat Serealia Olahan (Processed) 1141 DP061 Woku ubi Sayuran Olahan (Processed) 1142 DP021 Wortel, kukus Sayuran Olahan (Processed) 1143 DP020 Wortel, rebus Sayuran Olahan (Processed) 1144 DR166 Wortel, segar (Carrot, fresh) Sayuran Mentah (Raw) 1145 AP114 Yangko Serealia Olahan (Processed) 1146 JP011 Yoghurt, segar Susu Olahan (Processed) Menu buka puasa dan sahur di Ramadhan akan menjadi hal yang perlu dipikirkan.

Bulan puasa yang sebentar lagi akan datang ini umat Islam diwajibkan untuk berpuasa dari fajar hingga senja di mana umat Islam tidak boleh makan, minum dan melakukan aktivitas seksual. Pada saat berpuasa kita juga harus menjaga kesehatan kita dengan mengonsumsi makanan yang sehat dan bertenaga.Bukan hanya sekedar kenyang namun makanan banyak yang mengandung vitamin agar tubuh tetap sehat bugar untuk beribadah kepada Allah SWT. Nah dari pada bingung mencari menu puasa kesana kemari yang tidak mendapatkan hasil apapun, berikut ini adalah daftar menu makanan buka puasa yang lezat yang dimakan oleh beberapa orang Muslim di seluruh wilayah Indonesia, menu makanan puasa ini tentunya bisa anda terapakn saat sahur maupun buka puasa.

Resep Menu Buka Puasa dan Sahur Sebulan 2022 menu buka puasa dan sahur sebulan Untuk Anda yang bingung kira-kira akan menyantap apa saja saat bulan puasa, daftar makanan di bawah bumbu mie sop kampung bisa membantu Anda. Resep Menu Buka Puasa dan Sahur 2022 N0. Minuman Menu buka puasa Menu Sahur 1. Es Teler Nasi Uduk Nasi Goreng 2. Es Teh Nasi Rendang Sapi Kwetiaw 3. Teh Hangat Nasi Gulai Kepala Ikan Bakmi Jawa 4. Es Jeruk Nasi Gulai Ikan Salai Bakmi Surabaya 5.

Jeruk Hangat Nasi Ikan Asam Pedas Nasi Ayam Goreng 6. Lemontea Nasi Sop Ikan Nasi Ayam Bakar 7. Bajigur Nasi Rawon Nasi Oseng Tempe 8. Sekoteng Nasi Gurih Nasi Oseng Kangkung 9. Wedang Ronde Nasi Soto Ayam Nasi Oseng Tahu 10. Kolak Nasi Soto Sapi Nasi Oseng Usus 11. Es Doger Nasi Soto Lamongan Nasi Sayur Asam Kacang Merah 12. Es Dawet Nasi Sayur Asem Mi Kocok 13. Es Cendol Nasi Sop Buntut Kupat Tahu 14. Es Oyen Pempek Nasi Pepes Ikan Mas 15. Bir Pletok Nasi Sop Kambing Nasi Bandeng Presto 16.

Kolak Bumbu mie sop kampung Mie Celor 17. Lemonade Sarsaparilla Bakso Nasi Semur ayam 18. Sop buah Lontong Sate Ayam Nasi Talam Udang 19. Bandrek Susu Lontong Sate Sapi Lontong Tahu Gimbal 20.

Wedang Jahe Lontong Sate Kambing Nasi Goreng Babat 21. Wedang Secang Nasi Empal Gentong Lontong Tuyuhan 22. Es Campur Nasi Rendang Kapau Nasi Liwet 23. Es Kelapa Muda Rica-Rica Ayam Nasi Sayur Labu 24. Es Kopyor Nasi Nasi Pindang Nasi Mangut Lele 25.

Wedang Uwuh Nasi Tongseng Mi Tektek 26. Es Selendang Mayang Nasi Bebek Kremes Nasi Urap 27.

Es Cincau Nasi Pecel Nasi Garang Asem 28. Kunyit Asam Nasi Timbel Nasi Cah Kangkung 29. Es Sirup Nasi Jamblang Nasi Telur Dadar dan Sambal 30. Es Teh Nasi Sayur Bening Nasi Soto Ayam Resep Menu Buka Puasa Sederhana 1. Gudeg Gudeg terkenal sebagai makanan tradisional dari Yogyakarta dan cocok untuk dimakan saat sahur atau buka puasa. Satu menu gudeg bisa diisi dengan nangka muda, kerupuk, ayam, aneka sayuran, dan sambal manis. 2.

Gulai ikan Gulai adalah makanan tradisional Indonesia. Bagaimana dengan rasanya? Tidak perlu ditanyakan lagi karena rasanya sangat lezat. Disajikan dengan ikan yang dibumbui dengan rempah-rempah gulai, makanan ini siap disantap saatsahur atau buka puasa gulai ikan bukan makanan pedas, tetapi lebih seperti ikan pada umumnya. Gulai ikan tidak digoreng namun direbus di atas wajan atau mangkuk besar.

Ketika selesai dimasak, nafsu makan Anda akan meningkat secara tiba-tiba karena baunya sangat enak. 3. Soto Lamongan Soto Lamongan adalah makanan populer di Surabaya dan cocok untuk menu berbuka. Hidangan soto Lamongan memiliki rasa yang lebih gurih dan kental dari bumbu koyanya.

Anda bisa menambahkan ceker ayam, daging ayam, jeroan, dan brutu ayam. 4. Sayur Asem Sayur asem adalah sayur dengan rasa yang asam dengan isi kacang tanah, nangka muda, melinjo, kacang panjang, labu, jagung, kaldu daging, dan tentu saja asam. Sayur asem juga dikenal sebagai hidangan khas Sunda dan Betawi yang cocok untuk menu berbuka ataupun sahur. 5. Bebek Mercon Bagi Anda penyuka kuliner pedas, ada satu makanan yang tidak boleh ketinggalan dicicipi sebagai menu berbuka yakni Bebek Mercon.

Makanan ini terbuat dari daging bebek yang disajikan dengan bahan-bahan yang sangat pedas. 6. Pecel Lele Pecel lele adalah makanan khas Indonesia yang sangat terkenal dan juga bisa ditemui di warung makan pinggir.

Pecel Lele terdiri dari ikan yang hanya diasinkan dan kadang digosok dengan ketumbar dan kunyit kemudian digoreng sampai.

Nah, yang membuat hidangan ini unik adalah karena sambalnya sehingga membuat hidangan ini bumbu mie sop kampung lezat. Hidangan ini juga sering dikaitkan dengan kota Lamongan yang banyak sekali pedagang yang menjual pecel lele datang. 7. Sop buntut Sop buntut adalah makanan berupa sup bening dengan buntut sapi yang dibumbui dengan kaldu ditambah wortel dan kentang \ dengan sedikit pala dan kayu manis.

Seperti sup Indonesia lainnya, makan sop buntut ini paling enak disertai dengan sepiring nasi hangat dan cabai cincang segar serta kecap manis.

8. Rendang Sapi Rendang sapi adalah hidangan yang berasal dari Padang, Sumatra Barat yang terkenal karena pedasnya dan kekayaan rasa rempahnya. Rendang secara harfiah berarti kari yang dimasak dalam santan dan rempah-rempah sampai benar-benar kering dan menghasilkan tekstur yang lembut.

Menu buka puasa yg enak Selain itu adapula menu buka puasa yang enak dan banyak diminati sangat cocok untuk menu berbuka puasa ataupun sahur seperti : • Cap cai • Ayam goreng • Ayam bumbu rujak • Ayam kecap • Hidangan mie • Bebek goreng • Botok • Iga penyet • Karedok • Kepiting saus tiram Minuman Berbuka Puasa Kekinian 2022 Minuman Berbuka Puasa Selain makanan adapula minuman yang juga cocok untuk bumbu mie sop kampung berbuka puasa di antaranya adalah : 1.

Es Dawet Es dawet adalah minuman es dengan isi dawet yang terbuat dari tepung beras, gula kelapa dan santan. Es dawet sendiri merupakan es yang legendaris di Indonesia, 2. Es Cendol Cendol adalah minuman khas Indonesia yang sama halnya dengan dawet yakni terbuat dari tepung beras dan disajikan dengan gula merah dan santan.

Namun yang membedakancendol dengan dawet adalah isiannya dan cendol juga ditambah dengan parutan es. Rasa minuman ini sangat manis 3. Kolak Kolak adalah minuman yang sangat dirindukan saat berbuka puasa.

Minuman ini berisi gula aren atau kelapa, santan, dan daun pandan. Kolak juga mengandung bahan-bahan lain sebagai isiannya seperti pisang, ubi, pisang raja, dan labu.

4. Es Oyen Es Oyen adalah minuman yang dicampur dengan beberapa jenis buah-buahan. Bisa dikatakan es pyen memang mirip dengan sup buah di mana es topping dari es oyen adalah buah alpukat, nangka, mangga dan kelapa, yang juga diberi santan dan susu kental manis.

5. Es Doger Es doger adalah minuman yang berwarna merah muda dengan ditaburi serutan kelapa dan ditambahkan dengan beberapa jenis taburan seperti tape dan juga ketan hitam. Menu Buka Puasa dan Sahur Praktis 2022 Untuk Anda yang suka dengan segala hal yang berbau praktis dan tidak membutuhkan waktu banyak dalam menyiapkan menu berbuka puasa dan sahur, berikut adalah menu-menu makanan yang bisa Anda hidangkan untuk keluarga : 1. Nasi Krawu Nasi Krawu adalah campuran nasi putih pulen dengan daging rebus, jeroan sapi, serundeng, dan sambal.

Nasi krawu sangat cocok untuk disantap saat sahur dengan nasi putih hangat yang dipadukan dengan aneka hidangan bumbu gurih yang akan memuaskan lidah dan perut Anda. 2. Ayam goreng Ayam goreng adalah hidangan khas Asia Tenggara yang terdiri dari ayam yang digoreng dengan minyak. Ayam goreng secara harfiah berarti “ayam goreng” yang lebih kaya rempah-rempah. Ayam goreng Indonesia beberapa bumbu rempah yang membuat hidangan ini unik dibandingkan ayam goreng dari negara lainnya.

Di Indonesia, ayam kampung adalah jenis ayam yang biasanya dimasak untuk digoreng dan cocok disajikan sebagai makanan puasa atau sahur yang praktis. 3. Nasi Liwet Nasi liwet adalah salah satu hidangan yang hampir sama rasanya dengan nasi uduk dan dianggap sebagai nasi tradisional Jawa. Nasi Liwet ini dimasak dengan santan dan kaldu ayam dan diberi daun salam, sereh dan lemon yang bumbu mie sop kampung rasa yang sangat kaya dan aromatik.

Untuk menu lauknya bisa dengan ikan asin, ayam goreng, daging sapi, tempe dan tahu sesuai dengan selera Anda. 4. Nasi goreng Siapa yang tidak mengenal nasi goreng? Nasi goreng adalah hidangan yang paling terkenal dan Anda dapat menambahkan sayuran, ayam, potongan daging sapi, seafood, dan campuran lainnya kedalam nasi. Tahukah Anda? Nasi goreng istimewa adalah ketika dicampur dengan acar 5. Indomie Rasa-rasanya Indomie atau mie instan adalah menu buka puasa dan sahur yang sangat praktis untuk dimasak dan disajikan.

Indomie juga memiliki begitu banyak rasa sehingga siapa saja bisa memilih mana yang akan menjadi rasa favoritnya. Beberapa rasa Indomie yang bisa dipilih adalah soto ayam, mie Aceh, rendang daging sapi, asli, rica-rica, dan masih banyak lagi. Selain menu makanan yang praktis, Anda juga bisa mencoba minuman di bawah ini untuk dihidangkan saat sahur : 6.

Wedang Ronde Wedang ronde adalah minuman yang berasal dari Cina dan telah dicampur dengan budaya khas Indonesia. Wedang Ronde sendiri saat ini menjadi minuman tradisional khas Jawa. Istilah Wedang Ronde sendiri mengacu pada air jahe panas yang disajikan dengan ronde. Selain itu, bahan lain yang digunakan dalam wedang ronde adalah gula kelapa yang diberi taburan kacang goreng, potongan roti, gula aren, dan sebagainya.

Wedang Ronde sudah sangat umum bagi masyarakat Indonesia karena rasanya yang enak. 7. Bajigur Bajigur adalah minuman hangat khas orang Sunda atau Jawa Barat, Indonesia. Bahan utama minumam bajigur adalah gula aren, dan santan.

Bisa juga minuman in ditambah dengan sedikit jahe, garam, dan bubuk vanila. Bajigur sendiri paling cocok untuk diminum dalam cuaca dingin dan setelah hujan.

8. Sekoteng Sekoteng adalah minuman asli Jawa Tengah yang terkenal dengan minuman rasa jahe yang panas. Bahan lain yang biasanya dicampur ke dalam sekoteng adalah kacang hijau, kacang tanah, mutiara dan sepotong roti. Biasanya sekoteng sangat nikmat jika disajikan pada sahur minuman ini sangat memuaskan untuk diminum setelah hujan atau dalam cuaca dingin. Bumbu mie sop kampung Makanan Puasa dan Sahur 1 Bulan memang banyak orang yang sedang mencarinya tidak hanya untuk jualan namun juga cara membuatnya simple dan tidak ribet.

Selain itu menu buka puasa diatas ada juga yang cocok anak dan tentu rendah kalori. Rekomendasi menu puasa diatas cukup lengkap mulai dari sayur dan lauk pauk serta minuman yang sehat dan segar. Semoga resep menu buka puasa yg sehat diatas bisa bermanfaat dan bisa untuk referenasi anda memasak dirumah.Tags: daftar menu buka puasa untuk 1 bulan, menu buka puasa, menu buka puasa dan sahur, menu berbuka puasa, menu berbuka puasa pdf, menu puasa unt satu bulan, menu makanan berbuka, menu puasa 1 bulan Makanan Khas Favorit menu buka bumbu mie sop kampung 2022 makanan enak indonesia jajanan kekinian cemilan kekinian makanan pedas kekinian makanan ringan kekinian minuman kekinian makanan kekinian makanan khas korea makanan khas bali makanan khas sunda makanan khas daerah makanan khas betawi makanan khas bandung makanan khas maluku makanan khas jawa makanan khas surabaya makanan khas jogja makanan khas semarang makanan khas jawa tengah makanan khas jawa timur makanan khas jawa barat makanan khas solo makanan khas papua makanan khas indonesia makanan khas aceh makanan khas lampung makanan khas jakarta makanan khas medan makanan khas palembang makanan khas riau makanan khas cirebon makanan khas makassar makanan khas malang makanan khas bengkulu makanan khas bogor makanan khas jambi makanan khas yogyakarta makanan khas korea makanan khas padang makanan khas sulawesi makanan khas sumatera barat makanan khas sumatera utara makanan khas banten makanan khas jepang oleh oleh khas jogja oleh oleh khas bali oleh oleh khas bandung oleh oleh khas surabaya oleh oleh khas malang oleh oleh khas jakarta oleh oleh khas semarang oleh oleh khas solo oleh oleh khas medan oleh oleh khas makassar oleh oleh khas bogor oleh oleh khas cirebon oleh oleh khas jepang traveloka hotel, hotel di bandung, booking hotel, pegipegei hotel, hotel di jogja, hotel di malang, hotel murah di bandung, hotel di bogor, hotel di bali, hotel di batu malang, hotel di semarang, hotel bandung, hotel california bandung, hotel di solo, hotel dekat malioboro, agoda hotel, hotel jogja, hotel murah di singapore, hotel singapore
17 Menu Buka Puasa Paling Menggoda.

Mudah dan Murah! RumahCom - Memasuki bulan puasa minggu kedua, pastinya Anda sudah mulai bingung dengan menu buka puasa apalagi yang bisa dimasak. Apalagi saat ini harga bahan pangan seperti minyak goreng naik drastis. Jadi, Anda harus pintar-pintar dalam memilih masakan untuk buka puasa supaya bujet makanan di rumah tidak membengkak. Ada banyak menu untuk buka puasa yang bisa Anda masak dengan mudah dan tentunya murah juga.

Anda bisa mencoba menu sayur asem, ayam bakar, hingga tumis tahu toge. Jika Anda penasaran dengan menu-menu tersebut, berikut 17 menu yang akan dibahas dalam artikel ini: • Sayur Asem • Ayam Bakar • Lele Goreng • Telor Balado • Sayur Sop Ayam • Capcay Kuah • Nasi Goreng Jawa • Cumi Sambal Hijau • Tahu Cabai Garam • Sayur Sop Bakso • Sayur Lodeh Kacang Merah • Sop Ayam Makaroni • Soto Ayam Kuning • Teri Goreng Bumbu Bawang • Ayam Saus Tiram bumbu mie sop kampung Mie Goreng Jawa • Tumis Tahu Toge 1.

Menu Buka Puasa Sayur Asem Didihkan air dalam panci, masukkan bumbu halus, daun salam dan lengkuas, lalu masukkan jagung, melinjo, kacang tanah, labu siam dan pepaya muda. (Foto: Freepik.com) Didihkan air dalam panci, masukkan bumbu halus, daun salam dan lengkuas, lalu masukkan jagung, melinjo, kacang tanah, labu siam dan pepaya muda. (Foto: Freepik.com) Sayur asem adalah salah satu menu mudah dan favorit yang bumbu mie sop kampung dimasak di rumah.

Bahan-bahan bumbu mie sop kampung dibutuhkan juga mudah ditemukan. Berikut bahan dan cara membuatnya: Bahan-Bahan Sayur Asem: • 1 buah jagung • 6 lonjor kacang panjang • 1 genggam kacang tanah • 1 genggam melinjo • 1 ikat daun melinjo muda • 1/2 buah labu siam • 1/4 buah pepaya muda • 2 lembar daun salam • 1 ruas lengkuas • 1 sdm gula merah • 2 sdm air asam Jawa • 5 buah belimbing wuluh • Garam secukupnya Bumbu halus: • 6 butir bawang merah • 4 siung bawang putih • 2 butir kemiri • 1 cabai merah besar • 3 cabai merah keriting • 1/2 sdt terasi matang Cara Membuat Sayur Asem: • Didihkan air dalam panci, masukkan bumbu halus, daun salam dan lengkuas, lalu masukkan jagung, melinjo, kacang tanah, labu siam dan pepaya muda, masak sampai sayuran empuk • Masukkan belimbing wuluh dan sisa sayuran • Bumbui garam, gula merah dan air asam Jawa.

• Biarkan sampai sayuran matang dan bumbu meresap, matikan api • Sajikan Sayur asem selain lezat, mudah dibuat dan bahan-bahanya juga murah. Apalagi untuk menu santapan anak kos yang belum memiliki rumah. Mengingatkan Anda akan menu rumah yang hangat. Nah, jika Anda ingin mewujudkan memiliki rumah sambil menikmati santapan ramadan. Cek daftar hunian terbaik di Bandung dibawah Rp500 juta di sini!

Panggang atau bakar ayam sambil dibolak-balik dan dioles bumbu. Lakukan sampai ayam habis. (Foto: Unsplash - Brian Fathurohman) Panggang atau bakar ayam sambil dibolak-balik dan dioles bumbu. Lakukan sampai ayam habis. (Foto: Unsplash - Brian Fathurohman) Ayam bakar juga menjadi salah satu menu favorit dan mudah untuk dibuat.

Berikut bahan dan cara membuatnya: Bahan-Bahan Ayam Bakar: • 2 kg ayam (bagian paha) • 20 buah cabai merah (sesuai selera) • 20 buah cabai rawit (sesuai selera) • 10 buah kemiri goreng • 5 cm jahe • 5 cm lengkuas • 4 sdm (2 keping kecil) gula merah sisir • Gula pasir dan garam (secukupnya) • Kaldu bubuk (secukupnya) • 1,5 liter air • Minyak (secukupnya) • 4 lembar daun salam • 4 lembar daun jeruk Cara Membuat Ayam Bakar: • Haluskan bumbu (cabai merah, cabai rawit, kemiri, lengkuas, jahe, dan gula merah).

Lalu, tumis bumbu sampai harum. • Masukkan daun salam dan daun jeruk. Masak sampai bumbu tanak. • Masukkan ayam, lalu beri air secukupnya sampai ayam terendam. Masukkan gula pasir, garam, dan kaldu bubuk.

Biarkan sampai mendidih, lalu koreksi rasa. Masak hingga bumbu meresap dan menyusut. • Di kompor lain, siapkan panggangan.

Panggang atau bakar ayam sambil dibolak-balik dan dioles bumbu. Lakukan sampai ayam habis. • Setelah itu, kembalikan ayam ke wajan bumbu. Masak sampai bumbu meresap. Rendam ikan lele dengan bumbu yang telah dihaluskan selama kurang lebih 20 menit. (Foto: Cookpad - Tintin Bumbu mie sop kampung Sari) Rendam ikan lele dengan bumbu yang telah dihaluskan selama kurang lebih 20 menit. (Foto: Cookpad - Tintin Purnama Sari) Jika Anda ingin menyantap menu yang crispy, Anda bisa mencoba lele goreng tepung crispy ini.

Berikut bahan dan cara membuatnya: Bahan Lele Goreng Tepung Crispy: • 2 ekor ikan lele ukuran besar • 2 buah jeruk nipis • 5 sdm tepung beras • 1/2 sdt garam • 1/2 sdt ketumbar, haluskan • 1/2 ruas kunyit, haluskan • Air secukupnya • 8 siung bawang putih • 1 ruas kunyit • 1 ruas jahe • 3 sdt garam Cara Membuat Lele Goreng Tepung Crispy: • Cuci ikan lele hingga bersih.

Lalu, rendam ikan lele dengan air perasan jeruk nipis selama kurang lebih 10 menit dan kemudian bilas hingga bersih. • Setelah itu, rendam ikan lele dengan bumbu yang telah dihaluskan selama kurang lebih 20 menit.

• Kemudian, ambil ikan lele dan celupkan ke dalam adonan bumbu tepung. • Siapkan wajan dan panaskan minyak. Goreng ikan lele hingga matang dan kering. Masukkan telur yang sudah digoreng, aduk rata. Tambahkan kecap manis dan air, lalu masak hingga bumbu meresap. (Foto: Cookpad - Tintin Rayner) Masukkan telur yang sudah digoreng, aduk rata.

Tambahkan kecap manis dan air, lalu masak hingga bumbu meresap. (Foto: Cookpad - Tintin Rayner) Jika Anda pecinta telur, Anda bisa membuat menu telur balado ini. Dijamin mudah membuatnya dan murah. Berikut cara membuatnya dan bahan-bahan lengkapnya: Bahan-Bahan: • 6 butir telur ayam • 5 L air • 100 ml air • 250 ml minyak • 3 siung bawang putih • 6 butir bawang merah • 10 buah cabai merah • 5 buah cabai merah keriting • 1 butir kemiri, sangrai • 2 buah tomat, buang biji • 1 sdt Kaldu Ayam • 2 sdm Kecap Manis Cara Membuat Telur Balado: • Haluskan semua bumbu, termasuk kaldu ayam dan kecap manis dengan blender.

• Panaskan air di panci hingga mendidih. Rebus telur selama 7 menit. Tiriskan lalu rendam dalam air dingin selama 5 menit. Kupas telur yang sudah dingin. • Panaskan minyak di wajan dengan api sedang. Goreng telur yang sudah dikupas hingga bagian luarnya berwarna kekuningan.

Angkat dan tiriskan. • Tumis bumbu halus dengan 3 sdm minyak hingga harum. Masukkan telur yang sudah digoreng, aduk rata. Tambahkan kecap manis dan air, lalu masak hingga bumbu meresap. 5. Sayur Sop Ayam Kelezatan sayur sop ayam terletak pada kaldunya yang gurih. (Foto: Unsplash - Karolina Kolodziejczak) Kelezatan sayur sop ayam terletak pada kaldunya yang gurih. (Foto: Unsplash - Karolina Kolodziejczak) Sayur sop ayam merupakan masakan rumahan yang sering disantap sehari-hari.

Sayur ini juga banyak digemari karena rasanya lezat. Kelezatan sayur sop ayam terletak pada kaldunya yang gurih. Berikut cara membuat dan bahan-bahannya: Bahan-Bahan: • 1 sdm margarin • 1 siung bawang putih, cincang • 30g bawang bombay, cincang • 100g daging ayam rebus • 1 liter kaldu ayam • 1 buah kentang, kupas, potong-potong • 1 buah wortel, kupas, potong-potong • 5 buah buncis, potong-potong • 100g brokoli, lepaskan kuntumnya • 10 buah kapri, bersihkan ujungnya • 100 g kol, iris kasarBumbu: • 2 sdm kaldu jamur • 1/2 sdt merica bubuk • 1/4 sdt pala bubuk • 2 sdt garam • 2 sdm bawang merah goreng • Irisan daun bawang dan seledri Cara Membuat: • Lelehkan margarin dalam panci, bumbu mie sop kampung bawang putih dan bawang bumbu mie sop kampung hingga layu dan harum.

• Masukkan potongan daging ayam, aduk rata.

• Tuangi kaldu ayam, masak bumbu mie sop kampung mendidih. • Tambahkan kentang, wortel, masak hingga hampir lunak. • Masukkan buncis, brokoli, kapri dan kol. • Tambahkan bumbu, didihkan dengan api kecil hingga seluruhnya lunak. • Sajikan dengan taburan bawang merah goreng dan irisan daun bawang bawang serta seledri. 6. Capcay Kuah Capcay atau sayuran tumis dari 10 jenis sayuran ini diadaptasi dari negeri Tiongkok.

(Foto: Masakapahariini.com) Capcay atau sayuran tumis dari 10 jenis sayuran ini diadaptasi dari negeri Tiongkok. (Foto: Masakapahariini.com) Masakan aneka sayuran tumis yang gurih menyegarkan ini gampang dibuat.

Cocok buat menu buka puasa. Capcay atau sayuran tumis dari 10 jenis sayuran ini diadaptasi dari negeri Tiongkok. Berikut cara membuat dan bahan-bahannya: Bahan-Bahan: • 4 sdm minyak sayur • 3 siung bawang bumbu mie sop kampung, cincang halus • 1 batang daun bawang, iris kasar • 1 sdm ebi, rendam air panas, tumbuk kasar • 250 ml kaldu ayam/air • 100 g kembang kol, potong-potong • 10 buah jagung muda, belah-belah • 1 buah wortel, potong-potong • 6 helai daun sawi, potong-potong • 2 buah jamur shitake, iris kasar • 3 sdm saus tiram • 1 sdm kecap asin • 1 sdm kaldu jamur bubuk • 1/2 sdt merica bubuk • 1/2 sdt garam • 1/2 sdt tepung kanji, larutkan dengan sedikit air Cara Membuat Capcay: • Tumis bawang putih hingga wangi dan kekuningan.

• Masukkan daun bawang dan ebi, aduk hingga wangi. • Tambahkan kaldu ayam. lalu masukkan kembang kol, jagung muda dan wortel, masak hingga mendidih dan lunak. • Masukkan sawi dan jamur, aduk hingga layu. • Bumbui dengan saus tiram, kecap asin, kaldu jamur, merica dan garam.

Didihkan sebentar. • Tuangi larutan kanji aduk hingga kental lalu angkat. 7. Nasi Goreng Jawa Resep nasi goreng jawa ini memakai bumbu halus yang terdiri dari cabai merah, bawang putih, bawang merah, ketumbar, dan terasi.

(Foto: Unsplash - Jie Wang) Resep nasi goreng jawa ini memakai bumbu halus yang terdiri dari cabai merah, bawang putih, bawang merah, ketumbar, dan terasi.

(Foto: Unsplash - Jie Wang) Masih ada nasi sisa sahur? Olah saja menjadi nasi goreng jawa ala kaki lima. Resep nasi goreng jawa ini memakai bumbu halus yang terdiri dari cabai merah, bawang putih, bawang merah, ketumbar, dan terasi.

Berikut cara membuatnya: Bahan-Bahan: • 500 gram nasi bumbu mie sop kampung • 200 gram daging sapi rebus, potong panjang tipis • 10 gram udang basah, kupas kulitnya • 2 sdm kecap manis • 2 sdm minyak goreng • 3 sdm air matang • 4 buah cabai merah, buang bijinya • 1 sdt terasi bakar • 6 buah bawang merah • 3 siung bawang putih • 1 sdt ketumbar • 1/2 sdt gula pasir atau sesuai selera • 1 sdt garam atau secukupnya • 2 butir telur ayam, buat dadar • 2 buah mentimun, kupas dan potong • 1 sdm bawang goreng untuk taburan Cara Membuat: • Panaskan minyak, tumis bumbu halus hingga harum.

Beri sedikit air dan kecap manis, aduk rata. • Masukkan daging dan udang, aduk sebentar. Tambahkan nasi, aduk hingga rata dan semua bahan matang.

Angkat. Sajikan nasi goreng dengan pelengkap lainnya. 8. Cumi Sambal Hijau Cumi asin juga cocok dimasak dengan sambal hijau. (Foto: Cookpad - Kiena) Cumi asin juga cocok dimasak dengan sambal hijau.

(Foto: Cookpad - Kiena) Cumi asin nikmat dimasak dengan sambal, selain sambal bawang, cumi asin juga cocok dimasak dengan sambal ijo. Cara membuat cumi asin sambal ijo padang sangat mudah. Berikut cara membuatnya: Bahan-Bahan: • 250 gram baby cumi asin (ukuran sesuai selera) • 10 buah cabai hijau besar • 5 buah cabai hijau keriting • 10 buah cabai rawit hijau • 10 butir bawang merah • 2 siung bawang putih • 2 buah tomat hijau • 3/4 sendok teh garam • 1/2 buah lemon cui, diambil airnya • Minyak goreng Cara Membuat: • Cuci bersih cumi asin, sisihkan.

Rebus air sampai mendidih, siram ke cumi asin. Diamkan minimal 15 menit. Cuci lagi cumi asin dan tiriskan airnya. Sisihkan. • Rebus semua bahan cabai kecuali air lemon cui, lebih kurang lima menit. Tiriskan. • Giling kasar atau ulek semua bahan cabai tersebut. • Tumis cumi asin dengan minyak secukupnya. Aduk-aduk sampai cumi asin agak kering. Masukkan gilingan cabai.

Tumis sampai agak layu dan harum. • Angkat cumi asin sambal ijo padang, beri perasan air lemon cui. 9. Tahu Cabai Garam Teksturnya yang kering dan rasanya yang gurih membuat tahu cabai garam cocok dijadikan sebagai camilan. (Foto: Cookpad - Yeni Kusuma) Teksturnya yang kering dan rasanya yang gurih membuat tahu cabai garam cocok dijadikan sebagai camilan. (Foto: Cookpad - Yeni Kusuma) Tahu cabai garam biasa disajikan di restoran Chinese food.

Teksturnya yang kering dan rasanya yang gurih membuat tahu bumbu mie sop kampung garam cocok dijadikan sebagai camilan atau lauk makan. Berikut cara membuatnya: Bahan-Bahan: • 350 gram tahu sutra atau tahu putih • bumbu mie sop kampung sdm tepung maizena • 1 sdt sichuan pepper atau lada hitam • 2 sdm minyak sayur • 2 buah cabai merah, iris • 1/4 kepala brokoli, potong kecil • 100 gram toge • 2 sdt kecap asin • Garam secukupnya • Lada bubuk secukupnya • Minyak wijen untuk drizzling • Segenggam daun ketumbar, petik daunnya Cara Membuat: • Tiriskan tahu dari air dalam bungkusnya dengan menggunakan tisu dapur dan taruh di wadah.

Tutupi dengan menggunakan talenan ringan selama 10 sampai 20 menit. Proses ini dapat membuat tahu lebih gurih dan keras saat matang nanti. • Potong tahu menjadi dua bagian atau sesuai selera. Campur tahu dengan tepung maizena, lada bubuk, dan garam. Aduk perlahan-lahan supaya tepungnya tercampur dan tidak tahu tidak rusak. • Panaskan satu sendok minyak dalam wajan. Tumis cabai dan brokoli selama beberapa menit hingga lunak. Masukkan toge dan kecap asin, masak kurang lebih selama 1 sampai 2 menit.

Taburi dengan sedikit minyak wijen. • Panaskan sisa minyak menggunakan wajan anti lengket. Goreng tahu yang sudah dilapisi tepung selama 5 menit atau sampai setiap sisinya garing. Sajikan di atas sayuran yang sudah ditumis dan beri daun ketumbar di atasnya. 10. Sayur Sop Bakso Bumbu sayur sop bakso terbuat dari bawang putih, merica, irisan daun bawang, dan kaldu blok instan. (Foto: Cookpad - Fuu Fujianti) Bumbu sayur sop bakso terbuat dari bawang putih, merica, irisan daun bawang, dan kaldu blok instan.

(Foto: Cookpad - Fuu Fujianti) Resep sop bakso ini bisa Anda buat dengan bahan sederhana. Bumbu sayur sop bakso terbuat dari bawang putih, merica, irisan daun bawang, dan kaldu blok instan.

Berikut cara membuatnya yang bisa Anda coba untuk menu buka puasa: Bahan-Bahan: • 1 liter kaldu 200 gram sawi hijau • 150 gram bakso ikan • 2 sdm irisan daun bawang • 1 sdm bawang putih cincang • Sedikit merica halus • 1 buah kaldu blok instan Cara Membuat: • Siapkan panci bersih, rebus kaldu dan masukkan daun bawang, bawang putih, merica, dan garam.

Aduk-aduk hingga mendidih. • Masukkan sawi dan bakso ikan, setelah mendidih, angkat. Hidangkan sayur sop bakso untuk menu makan siang. 11. Sayur Lodeh Kacang Merah Sayur lodeh biasanya diberi kikil sapi, ampela ayam, tempe, udang, dan lainnya sebagai bahan pelengkap.

(Foto: Cookpad - Nida Heryani) Sayur lodeh biasanya diberi kikil sapi, ampela ayam, tempe, udang, dan lainnya sebagai bahan pelengkap. (Foto: Cookpad - Nida Heryani) Sayur lodeh kacang merah merupakan salah satu menu rumahan yang banyak disukai. Berisi aneka bahan sayur yang sehat, sayur lodeh biasanya diberi kikil sapi, ampela ayam, tempe, udang, dan lainnya sebagai bahan pelengkap. Berikut cara membuatnya: Bahan-Bahan: • 250 gram kentang.

Iris memanjang dan tipis • Kacang panjang 125 gram, potong kira-kira 5 cm • 125 gram kacang merah yang direbus setengah matang • 125 gram wortel yang diiris bulat • 2 buah belimbing wuluh yang diiris bulat • 1 sendok makan bumbu mie sop kampung yang disangrai dan dihaluskan • 1800 ml santan • 2 cm lengkuas dimemarkan • Daun salam bumbu mie sop kampung helai • 1 batang serai dan ambil bagian putihnya • 3 sendok teh garam • 1 sendok teh gula • Minyak sayur 2 sendok makan • 8 buah bawang merah • Bawang putih 6 siung • 3 butir kemiri, sangrai • Cabai merah 6 butir • 2 buah cabai merah yang besar • 3 cm kunyit yang dibakar Cara Membuat: • Siapkan semua bahan utama dan bahan untuk bumbu halus di atas.

Siapkan wajan dan masukkan bumbu halus, lalu tumis. • Tambahkan lengkuas, daun salam, dan serai ke dalam tumisan bumbu halus. Tumis semua bahan agar sudah tercampur dan wangi. • Jika sudah harum, tuangkan santan dan ebi ke dalam wajan, lalu tunggu sampai mendidih. Masukkan kacang dan wortel ke dalam rebusan air. Setelah itu masak sampai setengah matang. • Masukkan kacang panjang dan kacang merah ke dalam rebusan tadi. Setelah itu, tambahkan belimbing, gula, dan garam ke dalam masakan.

• Aduk semua bumbu masak agar merata dengan masakan lainnya. Tunggu sampai semua bahan terasa matang dan angkat.

Sayur lodeh kacang merah siap disantap bersama nasi hangat. 12. Sop Ayam Makaroni Sop ayam bisa ditambahkan makaroni atau pasta lainnya agar tambah lezat. bumbu mie sop kampung Masakapahariini.com) Sop ayam bisa ditambahkan makaroni atau pasta lainnya agar tambah lezat.

(Foto: Masakapahariini.com) Sop ayam dikenal sebagai salah satu obat flu tradisional. Ini karena kaldu ayam kaya nutrisi. Apalagi jika ditambah dengan sayuran, nutrisinya paling komplit.

Terlihat mudah membuat sop ayam bisa ditambahkan makaroni atau pasta bumbu mie sop kampung agar tambah lezat. Berikut cara membuatnya: Bahan-Bahan: • 1/2 ekor ayam kampung • 5 liter air • 1 sdm mentega • 20 g bawang bombay, cincang • 1 siung bawang putih, memarkan • 100 g makaroni elbow • 150 g wortel, kupas, potong-potong • 5 buah buncis, potong-potong • 1 buah tomat merah, potong-potong • 1/2 sdt pala bubuk • 1/2 sdt merica bubuk • 1 sdm kaldu jamur • 2 sdt garam • Taburan daun bawang iris kasar Cara Membuat: • Didihkan air secukupnya dalam panci.

Masukkan ayam dan kecilkan api. Masak hingga daging ayam lunak. • Angkat ayam, ambil dagingnya, potong kasar, masukkan kembali ke dalam kaldunya. • Rebus makaroni dengan air secukupnya hingga lunak dan tiriskan.

bumbu mie sop kampung Lelehkan mentega dalam wajan, tumis bawang putih dan bawang bombay hingga layu dan harum. • Angkat, masukkan ke dalam rebusan ayam. Masak dengan api kecil. • Tambahkan wortel, rebus hingga lunak. • Masukkan tomat, buncis dan makaroni. • Bumbui dengan merica, pala, kaldu jamur dan garam. • Masak hingga seluruhnya matang. Matikan api. • Sajikan hangat dengan taburan daun bawang iris. 13. Soto Ayam Kuning Kuah kuning soto ayam ini karena bumbunya memakai kunyit.

(Foto: Resepkuliner.id) Kuah kuning soto ayam ini karena bumbunya memakai kunyit. (Foto: Resepkuliner.id) Soto ayam dikenal dengan kuah bening dan umumnya menggunakan ayam kampung sebagai bahan utama.

Kuah kuning soto ayam ini karena bumbunya memakai kunyit. Selain membuat aroma dan rasa kaldu soto makin lezat dan gurih. Berikut cara membuatnya: Bahan-Bahan: • 1/2 ekor ayam kampung, potong dua • 5 liter air • 3 sdm minyak sayur • 1 batang serai, memarkan • 2 lembar daun salam • 2 lembar daun jeruk • Bumbu Halus: • 5 butir bawang putih • 3 siung bawang merah • 4 butir kemiri • 3 cm kunyit • 1 cm jahe • 1/2 sdt merica butiran • 2 sdt garam • 100 g tauge • 100 g suun, seduh air panas • 2 butir telur rebus • 2 sdm daun bawang • 4 sdm bawang merah goreng • 4 sdm sambal rawit • 2 butir jeruk nipis, potong-potong Cara Membuat: • Didihkan air, rebus ayam dengan api kecil hingga daging ayam hampir lunak.

• Tumis bumbu halus bersama daun jeruk, daun salam, serai dan aduk hingga matang dan harum. Angkat. • Masukkan ke dalam rebusan ayam. • Rebus dengan api kecil hingga daging ayam lunak. • Angkat ayam, tiriskan hingga agak kering. • Goreng ayam sebentar hingga bagian luarnya kering. Tiriskan. • Suwir daging ayam kasar-kasar.

• Susun ayam, suun, tauge dalam mangkuk saji. • Tuangi kaldu panas. • Sajikan dengan daun bawang, bawang goreng, sambal rawit dan jeruk nipis. 14. Teri Goreng Bumbu Bawang Tumis bumbu potong hingga matang dan sedap, masukkan garam dan gula, aduk rata hingga larut. (Foto: Cookpad - Rain Ariga) Tumis bumbu potong hingga matang dan sedap, masukkan garam dan gula, aduk rata hingga larut.

(Foto: Cookpad - Rain Ariga) Ingin masak teri tapi tak mau ribet menghaluskan bumbunya? Ada cara sederhana menyajikan menu teri sebagai lauk yang enak dan mudah, yaitu teri goreng cabai bawang. Ini dia cara membuatnya: Bahan-Bahan: • 200 gr teri ukuran sedang, rendam air hangat • 3 siung bawang putih • 3 siung bawang merah • 5 buah cabai rawit merah • 5 buah cabai hijau • 1 sdt garam secukupnya • 1 sdt gula pasir Cara Membuat: • Cuci bersih teri, tiriskan dan goreng hingga matang.

Jika ingin asin, rendam sebentar dengan bumbu mie sop kampung garam sebelum digoreng.

• Tumis bumbu potong hingga matang dan sedap, masukkan garam dan gula, aduk rata hingga larut. • Masukkan teri yang sudah digoreng dan aduk rata dengan bumbu. 15. Ayam Saus Tiram Ayam tumis saus tiram ini terbilang praktis, karena bahannya mudah ditemukan di dapur Anda.

(Foto: Masakapahariini.com) Ayam tumis saus tiram ini terbilang praktis, karena bahannya mudah ditemukan di dapur Anda. (Foto: Masakapahariini.com) Makanan seperti ayam tumis saus tiram ini terbilang praktis, karena bahannya mudah ditemukan di dapur Anda. Jika Anda masih bingung buka puasa mau masak apa, menu ini bisa Anda coba untuk santapan lezat berbuka. Ini cara membuatnya: Bahan-Bahan: • 1/2 ekor ayam, dipotong • 10 1/2 sendok makan air jeruk nipis • 1/2 sendok teh garam • 5 butir bawang merah, diiris • 2 siung bawang putih, diiris • 1 buah tomat, dipotong-potong • 5 buah cabai rawit merah, utuh • 2 sendok makan saus tiram • 1 sendok makan kecap manis • 1/4 sendok teh merica bubuk • 400 ml air • 2 sendok makan minyak Cara Membuat: • Cuci bersih ayam, lumuri dengan air jeruk nipis dan garam agar bau amisnya hilang.

Diamkan sekitar 10 menit. • Jika sudah 10 menit, mulai tumis bawang putih dan bawang merah. Tumis sampai harum. • Masukkan ayam dan tumis sampai berubah warna. Masukkan tomat dan cabai rawit merah. • Masukkan garam, gula, merica, saus tiram, kecap manis. Tuang air. Aduk rata. Masak sampai bumbu meresap dan ayam matang sempurna. Wajan bisa kamu tutup agar daging ayam lebih cepat matang dan lembut.

16. Mie Goreng Jawa Menu simpel ini bisa Anda hidangkan untuk buka puasa bersama keluarga. (Foto: Unsplash - R Eris Prayatama) Menu simpel ini bisa Anda hidangkan untuk buka puasa bersama keluarga. (Foto: Unsplash - R Eris Prayatama) Mi goreng jawa, salah satu masakan kaki lima yang menggugah selera.

Menu simpel ini bisa Anda hidangkan untuk buka puasa bersama keluarga. Untuk pelengkapnya, mie goreng jawa dapat dimasak dengan aneka sayuran dan suwiran ayam. Ini dia cara membuatnya: Bahan-Bahan: • 250 gram mie basah, rendam dengan air panas sebentar lalu tiriskan • 1 potong dada ayam, rebus, iris sesuai selera atau suwir-suwir • 2 lembar daun kol besar, iris kasar • 2 batang daun bawang, iris halus • 1 batang seledri, iris halus • 1 buah tomat, potong 4 bagian • 2 sdm kecap manis • 150 ml air kaldu ayam • 1 butir telur ayam, ceplok untuk pelengkap • 3 buah bawang merah • 3 siung bawang putih • 1 sdt merica bubuk • 1/2 sdt garam Cara Membuat: • Tumis bumbu halus sampai kuning dan wangi.

Masukkan irisan ayam, aduk rata sampai berubah warna. Tuang kaldu, didihkan sebentar. • Masukkan kecap manis, tomat, kol, dan mi, aduk hingga rata. Tambahkan daun bawang dan seledri, aduk rata kembali. Tumis sampai semua bahan matang dan kaldu habis. • Angkat mi goreng yang sudah matang.

Hidangkan dengan telur ceplok, bawang goreng, acar timun, dan kerupuk untuk pelengkapnya. 17. Tumis Tahu Toge Meski bahannya sederhana namun rasanya tetap lezat dan gurih. bumbu mie sop kampung Cookpad - Fahmiaw) Meski bahannya sederhana namun rasanya tetap lezat dan gurih.

(Foto: Cookpad - Fahmiaw) Tumis tahu dan tauge bisa jadi pilihan lauk praktis yang gurih enak untuk buka puasa. Meski bahannya sederhana namun rasanya bumbu mie sop kampung lezat dan gurih. Jika Anda masih bumbu mie sop kampung mau masak apa untuk buka puasa, berikut cara membuatnya: Bahan-Bahan: • 1 buah tahu • 3 sdm minyak sayur • 2 siung bawang putih, cincang halus • 1 sdm ebi, rendam hingga lunak • 2 sdm saus tiram • 1 sdm kecap asin • 1/2 sdt merica bubuk • 1 sdm kaldu jamur • 1/2 sdt garam • 100 g tauge besar • 1/2 sdt minyak wijen • 3 tangkai kucai, iris kasar Cara Membuat: • Cuci tahu dengan air hangat lalu tiriskan.

Potong-potong tahu takua 1/2x1x1 cm. • Goreng tahu hingga setengah kering lalu tiriskan. • Panaskan minyak, tumis bawang putih hingga wangi dan kekuningan. • Masukkan ebi, aduk hingg harum. • Masukkan tahu, tambahkan saus tiram, kecap asin, merica, kaldu jamur dan garam.

Aduk hingga bumbu meresap. • Tambahkan tauge dan kucai, aduk hingga sedikit layu. • Tambahkan minyak wijen, aduk lalu angkat.

Tonton video berikut ini untuk mengenal konsep properti syariah! Merdeka.com - Merdeka.com - Galih Gani Irawan (16), penerbang paralayang asal Pekanbaru, Riau hilang sejak Jumat (6/5) di kawasan hutan Green Lawang. Tim gabungan dari Pemerintah Kabupaten Agam, Sumatera Barat akhirnya menemukan Galih dengan kondisi selamat pada Sabtu (7/5) sekitar pukul 12.30 WIB.

Kapolsek Matur Iptu Yance Mardi mengatakan, korban ditemukan dalam kondisi lemas akibat tidak mendapatkan asupan makan selama 24 jam. "Lokasi juga diguyur hujan dan kondisi suhu cukup bumbu mie sop kampung di daerah Merdeka.com - Merdeka.com - Epidemiolog dari Universitas Griffith Australia Dicky Budiman mengatakan kasus Corona Bumbu mie sop kampung Desease 2019 (COVID-19) usai libur Lebaran 2022 baru akan terlihat sekitar satu bulan mendatang.

"Untuk mengetahui kasus COVID-19, efek dari Lebaran, sekitar sebulan lah rata-rata, namun ini juga bergantung seberapa baik deteksi karena kembali, apapun itu bergantung pada kemampuan deteksi," kata Dicky saat dihubungi di Jakarta, Jumat.

Perkiraan waktu tersebut, kata Dicky, adala
Advertisement Medan merupakan ibukota provinsi Sumatera Utara, sekaligus kota terbesar ketiga di Indonesia. Selain panorama alam yang indah, Medan juga juga terkenal dengan makanannya yang enak.

Teman Traveler pun juga bakal menemukan masakan lezat yang sudah ada sejak puluhan tahun lamanya. Beberapa di antaranya ada di daftar kuliner Medan rekomendasi Travelingyuk berikut ini.

1. Kedai Ucok Durian Kuliner Medan Ucok Durian Medan via instagram/@ riodewanto Liburan ke Medan, tak lengkap jika belum mencoba durian di Kedai Ucok atau Pak Zainal Abidin. Kedainya terletak di Jalan KH Wahid Hasyim No 30-32 dan sudah terkenal di kalangan artis ibu kota hingga pejabat negara. Saking terkenalnya, Presiden Joko Widodo juga pernah mampir ke sini. Warung yang memiliki tagline ‘Belum ke Medan kalau tidak mampir ke Ucok Durian’ ini tak hanya menawarkan durian kupas, tapi juga pancake, durian beku, serta es krim durian.

Rasanya nikmat dengan kualitas buah yang terbaik. 2. Mie Sop Methodist Kuliner Medan Mie Sop Methodist, via instagram/@ fannygondra Mie Sop ini juga dikenal dengan nama Bakso Methodist. Disebut demikian karena kuliner Medan ini dulunya berada di samping kampus Universitas Methodist Indonesia.

Seporsi bakso kuliner legendaris Medan ini terdiri dari bola daging, mie kuning, bihun, kwetiau, kecambah, jeroan serta irisan daging.

Belum lagi kaldunya yang bearoma sedap. Porsinya memang besar, tapi kamu bisa memesan setengah. Makin penasaran kan? Langsung saja datang ke Jalan T. Cik Ditiro. 3. Martabak Piring Murni Kuliner Medan Martabak Piring, via instagram/@ kulinermedan Sudah bosan dengan martabak biasa? Kamu wajib coba martabak piring yang cukup legendaris di Medan.

Letaknya di Jalan Surabaya No. 39. Sesuai dengan namanya, camilan ini dicetak menggunakan piring bumbu mie sop kampung atas tungku arang.

Kamu bisa memesan martabak tipis atau tebal dengan topping keju, meses, serta cokelat. Bungkusnya pun unik dengan menggunakan daun pisang. Soal rasa tak perlu diragukan lagi. 4. Soto Keswan Kuliner Medan Soto Kesawan, via instagram/@ jogjabikinlaper Tjong A Fie Mansion merupakan salah satu objek wisata bersejarah di Medan. Saat berkunjung ke sini, mampirlah ke Warung Soto Kesawan yang berada tak jauh dari sini. Sesuai dengan namanya, menu yang ditawarkan di sini adalah soto dengan kuah gurih yang menggiurkan.

Isian dari udang, paru kering, daging sapi serta ayam kampung memiliki tekstur empuk yang mudah dikunyah. Campuran rempah yang kuat membuat sajian ini pas disantap sore hari. 5. Lontong Kak Lin Kuliner Medan Lontong Kak Lin, via instagram/@ call_me_poci Selain Bakso Methodist, kuliner di Jalan T. Cik Ditiro juga banyak. Salah satunya Lontong Kak Lin yang cocok untuk menu sarapan. Pemiliknya yang bernama Nuzlina berjualan sejak tahun 1994 dan menawarkan banyak varian lontong.

Ada lontong sayur, lontong pecal, lontong mie, hingga lontong tahu goreng. Soal kelezatannya tak diragukan lagi. Buktinya, pelanggan yang datang tak pernah berkurang. 6. Mie Aceh Titi Bobrok Kuliner Medan Mie Aceh Titi Bobrok, via instagram/@ foodys.story Mie Aceh tak hanya kondang di kampung halamannya, tapi juga menjadi kuliner di Medan yang terkenal. Salah satu yang mencuri perhatian banyak orang adalah Mie Aceh Titi Bobrok yang terletak di Jalan Setia Budi No.17 D.

Tak hanya rempah yang menyatu dengan mie, kepiting yang jadi topping-nya pun berukuran jumbo. Tentu puas banget makan di warung ini. 7. Mie Sop Multatuli D 30 Mie Sop Multatuli via instagram/@ makandoang Mie Sop merupakan menu paling pas untuk menemani soremu di Medan. Kuliner ini disajikan di atas mangkok dengan kuah bening beraroma sedap.

Salah satu tempat yang terkenal dengan kuliner Medan ini ada di Kompleks Multatuli Blok D No. 30. Namanya Mie Sop Multatuli yang seporsinya berisi tahu, irisan daging ayam, bakso, serta bihun. Kamu pun bisa memesan tambahan kwetiau dan kerupuk.

8. Bihun Bebek Asie Kuliner Medan Bihun Bebek Kumango via instagram/@ iwanlaksmana Pernah dengar nama Bihun Bebek Kumango?

Warung ini terkenal dengan kelezatan bihun yang bercampur daging bebek. Campuran bihun dengan rempah benar-benar nikmat dan bikin ketagihan. Sementara daging bebeknya memiliki tekstur empuk meskipun ukurannya besar.

Tak lupa pula sayuran serta sambal yang nikmat di lidah.

Kuliner ini pun menjadi opsi kuliner Medan Halal yang paling diburu. Makin penasaran dengan rasanya kan? Kunjungi saja warungnya di Jalan Kumango, Kesawan.

9. Sate Memeng Kuliner Medan Sate Memeng via instagram/@ tjonghendra Kuliner di Medan memang tak pernah mengecewakan. Termasuk Sate Memeng yang sudah ada sejak tahun 1945 ini. Warung makan ini terletak di Jalan Irian Barat No.2, Gang Buntu, Kota Medan dan terkenal dengan ukuran daging sate yang bumbu mie sop kampung. Meski ukurannya jumbo, kematangan sate ini merata hingga bagian terdalam.

Belum lagi dengan saosnya yang menggunakan kuah sate Padang serta bumbu kacang. Enak banget! 10. TST Pak Haji Kuliner Medan TST Pak Haji via instagram/@ pemrisitindaon Teh Susu Telur merupakan salah satu wedangan paling difavoritkan oleh warga Medan. Tempat yang paling terkenal dengan menu ini adalah TST Pak Haji yang sudah populer sejak tahun 1960-an.

Letaknya yang berada di Jalan Puri tak pernah sepi oleh pembeli. Paduan teh, susu, serta telur dari bebek atau ayam kampung tak pernah berubah.

Kamu yang butuh stamina untuk jelajah kota Medan, wajib coba wedangan ini! 11. Mie Balap Mail Kuliner Medan Mie Balap Mail via instagram/@ zhoueats Jika Surabaya punya lontong balap, Medan memiliki mie balap yang biasa disantap untuk sarapan. Warung yang terkenal dengan menu ini adalah Mie Balap Mail yang berlokasi di Jalan Krakatau. Sajian kuliner ini sederhana yaitu diletakkan di atas daun pisang. Isinya yang terdiri dari bihun atau kwetiaw, telur, dan seafood pas untuk dijadikan energi sebelum mencoba makanan enak lain.

12. Mie Pecal Pak Yus Kuliner Medan Mie Pecal via instagram/@ medanfoodblog Pernah dengar nama Mie Pecal? Makanan ini banyak ditemukan bumbu mie sop kampung Medan. Seporsi kuliner ini terdiri dari mie kuning yang dicampur dengan bihun. Kemudian ada tambahan potongan bakwan yang memiliki cita rasa unik. Kemudian, mie tersebut disiram dengan bumbu pecel. Rasanya nikmat, sementara harganya murah meriah, termasuk mie pecal buatan Pak Yus.

13. Es Pokat Pokat Kocok di Medan via instagram/@ jogjabikinlaper & instagram/@ intanmutiatjg Baru-baru ini es pokat kocok tengah hits di sosial media. Sangat sederhana, minuman ini terbuat dari alpukat yang dihancurkan dan kemudian ditambah dengan susu serta gula merah. Sebelum populer, Es Pokat Kocok Bu Lia sudah dikenal banyak orang.

Bahkan, banyak orang yang rela antre berjam-jam demi mendapatkannya. 14. Soto Sinar Pagi Kuliner Medan Soto Sinar Pagi via instagram/@ horizonhoman Soto Medan memang memiliki keunikan tersendiri dibandingkan bumbu mie sop kampung.

Seporsinya terdiri dari kuah santan kental dengan warna kuning kehijauan. Rasa gurihnya nendang, begitu pula dengan isiannya yang melimpah. Rumah Makan Soto Sinar Pagi menjadi salah satunya yang menawarkan kuliner Medan ini.

Tak hanya pecinta kuliner, pejabat negara juga banyak yang berlangganan makan di sini. 15. Ci Cong Fan Kuliner Medan Ci Cong Fan via instagram/@ godzillatummy Makanan tradisional juga menjadi santapan wajib saat liburan di Medan. Seperti ci cong fan yang bentuknya mirip dengan kwetiau. Hidangan ini terbuat dari tepung beras dan tang mien yang disajikan dengan siraman kecap asin serta taburan bawang goreng.

Isinya juga beragam, ada yang daging sapi, babi, serta sayuran. Tinggal pilih sesuai seleramu. 16. Nasi Kentut Kuliner Medan Nasi Kentut via instagram/@ kreatifood Namanya aneh, tapi kamu bakalan ketagihan setelah mencobanya. Disebut nasi kentut karena dibungkus menggunakan daun kentut. Aromanya wangi dengan perpaduan rempah yang khas. Seporsi nasi ini disajikan bersama dengan ikan pepes, ayam goreng, tahu, serta tempe.

Rasanya pun semakin nikmat dengan paduan sambal terasi, sambal hijau, atau sambal goreng. 17. Rujak Kolam Takano Juo Medan Kuliner Medan Rujak Kolam via instagram/@ cakmaan3004 Pernah dengar rujak kolam? Kuliner Medan ini terletak di dekat Kolam Deli serta Masjid Raya Al Mashun. Penjual rujak tersebut cukup banyak, dan salah satunya adalah Takana Juo yang terbilang cukup ramai dikunjungi wisatawan. Tak jauh beda dengan lainnya, camilan ini terdiri dari potongan buah segar yang disiram dengan bumbu rujak.

Tak lupa taburan kacang yang rasanya renyah. 18. Bika Bumbu mie sop kampung Yen-yen Kuliner Medan Bika Ambon Yen-Yen via instagram/@ bikaambonyenyen Mau tahu oleh-oleh yang wajib dibawa saat pulang dari Medan? Yap, apalagi kalau bukan Bika Ambon yang memiliki tekstur lembut dan bikin penikmatnya ketagihan.

Penjual camilan ini cukup banyak, dan Toko Yen-yen salah satunya. Letaknya di Jalan Mojopahit No.26, Petisah Tengah, Medan Petisah.

Tak jauh dari situ, ada juga Bika Ambon Zulaikha yang beralamat di Jalan Mojopahit No.96. 19. Bolu Meranti Kuliner Medan Bolu Meranti via instagram/@ jepret2nuy Selain bika ambon, Bolu Meranti juga bisa menjadi oleh-oleh yang pas untuk dibawa pulang. Camilan ini berupa bolu gulung khas Medan yang menjadi buruan wajib wisatawan.

Rasa dari kue ini bermacam-macam, ada yang keju, blueberry, cokelat, stroberi, nanas, hingga abon ayam. Nah, untuk dapat mencicipi makanan ini, kamu bisa langsung mampir ke Jalan Kruing No. 2 K atau di Jalan Sisingamangaraja No. 19B. 20. Ubi Tumbuk Kuliner Medan Ubi Tumbuk via instagram/@ romantic_kitchen90 Ubi tumbuk menjadi hidangan berikutnya yang wajib kamu coba saat liburan ke ibukota Sumatera Utara.

Sayuran ini terbuat dari daun singkong yang ditumbuk sederhana menggunakan lesung. Kemudian, tumbukan tersebut dioseng bersama rempah-rempah sehingga aromanya semerbak. Tidak susah mendapatkannya karena banyak rumah makan yang menyediakan. 21. Martabak Gapa Kuliner Martabak Gapa Medan via instagram/@ linaoendiana Letaknya yang dekat dengan Malaysia membuat Medan dipengaruhi oleh Budaya Melayu.

Tak heran pula jika roti cane juga ada di kota ini. Salah satu tempat yang menjual camilan ini adalah Martabak Gapa Perniagaan. Selain itu, ada juga menu martabak mesir, martabak telur, hingga roti tissue yang belakangan populer. Kamu yang penasaran dengan menu khas Melayu ini, mampir saja ke Jalan letjend S. Parman, Patisah Tengah. 22. Sop Sumsum Langsa Kuliner Medan Sop Sumsum Langsa via instagram/@ trembiz Dikenal sejak tahun 1990, bumbu mie sop kampung yang dimiliki oleh H.

Lukmanul Hakim ini mengandalkan sop sumsum langsa sebagai menu utama. Hidangan sumsum ini disajikan di atas piring lengkap dengan kuah sedapnya. Konon, yang membuat warung ini tak pernah sepi adalah kelezatan dari kuah sopnya. Tak berubah, racikan makanan ini masih menggunakan resep turun temurun dari keluarga terdahulunya. 23. Sate Padang Al Fresco Kuliner Medan Sate Padang Al Fresco via instagram/@ juliaching79 Sate Padang juga menjadi makanan wajib yang harus kamu coba saat liburan ke Medan.

Penjualnya banyak, tapi sayang jika tak mampir ke warung Sate Padang Al-Fresco. Disajikan di atas piring dengan bumbu mie sop kampung daun pisang, sate ini memiliki tekstur lembut ketika digigit. Sedangkan sambalnya begitu pekat lengkap dengan taburan bawang goreng yang menggoda. Rasanya enak banget. 24. Wajir Seafood Kuliner Medan Wajir Seafood via instagram/@ surahman.20 Selain Mie Ayam Titi Bobrok, ada rumah makan lain yang menyajikan makanan laut dengan rasa istimewa. Namanya Rumah Makan Seafood yang juga dikenal dengan nama Wajir Seafood.

Alamatnya di Jalan Kolonel Sugiono No.31 dengan sajian seafood segar yang menggugah selera. Saat mampir ke sini, kamu wajib mencoba kepitingnya. 25. Es Krim Tip Top Kuliner Medan Es Krim Tip Top via instagram/@ gieno.1 Restoran Tip Top merupakan salah satu satu toko legendaris di Medan. Surganya dessert ini sudah ada sejak era kolonial dan sudah difavoritkan banyak orang.

Menu andalan di sini adalah es krim yang teksturnya lembut saat di lidah. Nah, kamu yang penasaran dengan berbagai menu di restoran ini, singgahlah ke Jalan Ahmad Yani. Jangan lupa mencoba kue-kue legit yang cocok menjadi teman di sore hari. 26. Rumah Makan Laksa Medan Kuliner Laksa Medan via instagram/@ lennytandika Sore hari pasti seru menikmati laksa Medan.

Rasanya tak jauh beda dengan laksa di negeri seberang. Kuliner khas Medan ini terdiri dari mie beras putih, timun, daun mint, serta tambahan ikan dan kuah asam.

Selain laksa, kamu juga bisa mencoba otak-otak, lemper, es cendol, es campur, dan jus buah di rumah makan yang terletak di Jalan Yose Rizal ini. 27. Kedai Kopi Apek Kuliner Medan Kopi Apek via instagram/@ ardiashary Suka kopi? Kamu wajib coba kedai legendaris yang sudah ada sejak tahun1923 ini.

Namanya Kopi Apek yang menawarkan secangkir minuman hitam yang diracik dengan kopi lokal pilihan terbaik. Letaknya di Jalan Hindu No.37 Medan. Berkunjung ke sini, jangan lupa untuk mencoba roti bakarnya.

Pas banget menjadi teman kopi legendaris Medan ini. 28. Kerang Rebus Kapuas Kuliner Medan Kerang Rebus Kapuas via instagram/@ katanya_diet Sesuai dengan namanya, warung ini terletak di Jalan Kapuas dan tak jauh dari kedai Martabak Piring. Sajian utamanya adalah kerang yang terdiri dari dua jenis yaitu kerang bulu dan batu. Kamu bisa memesan dengan kematangan sesuai dengan selera. Bisa setengah matang atau matang merata.

Menu ini biasanya disantap dengan sambal kacang istimewa. 29. Mie Pangsit Tiong Sim Kuliner Medan Pangsit Tiong Sim via instagram/@ michaelblisss Mie Pangsit Tiong Sim, begitulah nama kuliner Medan yang ada di Jalan Selat Panjang 7 ini. Menu ini cukup unik karena mie yang memiliki ukuran kecil, sementara teksturnya halus tapi kenyal saat dikunyah. Seporsinya disajikan dengan topping bawang bombay, daging ayam serta pangsit. 30. Kwetiau Ateng Kuliner Medan Kwetiau Ahong via instagtam/@ kulinerkoko Kwetiau goreng menjadi menu kuliner di Medan yang paling banyak ditemukan.

Rasanya sedap apalagi digoreng dengan campuran udang. Nah, kamu yang hobi makan kwetiau, mampirlah ke Warung Kwetiau Ahong di Jalan Sumatera. Hingga artikel ini ditulis, harga seporsi kwetiau goreng di sini hanya Rp26.000. Ada juga menu lain yang tak kalah menggugah selera.

Nah, itulah 30 daftar kuliner Medan yang enak dan menggiurkan. Selain nendang di lidah, masakan tersebut juga kaya akan rempah Nusantara. Bagaimana, mana nih yang sudah kamu coba? Atau punya rekomendasi lain selain di atas?Kerupuk in air-tight tin containers Course Snack Place of origin Indonesia [1] [2] Region or state Java Associated national cuisine Indonesia, Malaysia, Singapore, Brunei, and Philippines Serving temperature Room temperature Main ingredients Starch, animal proteins, vegetables.

Variations Different variations according to ingredients • v • t • e Krupuk ( Javanese), kerupuk ( Indonesian), keropok ( Malay), kroepoek ( Dutch) or kropek ( Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring.

Most krupuk are deep fried, while some others are grilled or hot sand fried. They are a popular snack in maritime Southeast Asia, and is most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine.

It is an ubiquitous staple in its country of origin, and later spread to other countries either via the migration of diaspora populations or exports. [3] Contents • 1 Etymology • 2 History • 3 Preparation and consumption • 4 Types • 4.1 Indonesia • 4.2 Malaysia • 4.3 Philippines • 5 Production centres • 6 See also • 7 Notes • 8 References • 9 External links Etymology [ edit ] Krupuk in Javanese means "fried side dish" (made of flour, mixed with other ingredients).

[4] The word was later absorbed to other languages and stylesized according to local pronunciations. In Indonesia and the modern states of Brunei, Malaysia, Singapore, and the Philippines, it appears under a general name with minor phonetic variations.

In Indonesian, it is " kerupuk" while in Malay, it is " keropok". In Dutch, it is " kroepoek" ("oe" being equivalent to "u"), which was also the original spelling prior to the establishment of modern Indonesia and post-independence spelling reform. The Javanese onomatopoeia for the sound of crunchy foods ( krauk for a big crunch; kriuk for a small crunch) is believed to have inspired the name. It might have also inspired the naming of kripik, a different type of Javanese cracker.

History [ edit ] According to culinary historian Fadly Rahman, krupuk had existed in Java since the 9th or 10th century. [2] It was written in the Batu Pura Inscription as krupuk rambak, which refers to crackers made from cow or buffalo skin, that still exist today as krupuk kulit ("skin krupuk"), and are usually used in a Javanese dish called krechek.

In its development, bumbu mie sop kampung spreads across the archipelago, and the taste varies according to the ingredients. From Java, krupuk spread to various coastal areas of Kalimantan, Sumatra, to the Malay Peninsula. [2] It is produced and consumed in various varieties and is an integral part of the national cuisines of several Southeast Asian countries. Kroepoek also can be found in the Netherlands, through their historic colonial ties with Indonesia.

[5] Today, krupuk has been one of food-product export commodities of Indonesia, reaching foreign markets including Thailand, China, South Korea, the United States, Mexico, and the European Union. [3] Preparation and consumption [ edit ] To achieve maximum crunchiness, most of this pre-packed raw krupuk must be sun-dried first before being deep fried at home.

To cook krupuk, a wok bumbu mie sop kampung plenty of high-temperature cooking oil is needed. A healthier, fatless version might be made by briefly pulsing the raw krupuk in the microwave oven: usually one minute at the medium (~700W) power is enough to successfully puff a handful of chips. Raw krupuk is quite small, hard, and darker in color than the cooked one.

[6] Krupuk and kripik can be consumed alone as a snack, or cracked and garnished on top of foods for a complementary, crisp texture. Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto require a certain type of krupuk for toppings. It is an essential ingredient to make seblak, a savoury-spicy dish made of boiled, wet krupuk cooked with a protein (chicken, beef, or seafood), all in a spicy sauce.

[7] Types [ edit ] Indonesia bumbu mie sop kampung edit ] Variety of raw unfried krupuk sold at Indonesian traditional market, Bengkulu province Indonesia has perhaps the largest variety of krupuk. [8] There are many variations on krupuk, many of which are made from starch with seafood (shrimp, fish, or squid), but occasionally with rice, fruits, nuts or vegetables; these variations are more usual in Southeast Asia.

Krupuk gendar (brown rice cracker) and krupuk kampung or krupuk putih (cassava starch crackers) in air-tight containers • Krupuk amplang, refer to pingpong ball-sized fish krupuk from Kalimantan. • Krupuk bawang, garlic cracker • Krupuk gendar, ground rice cracker • Krupuk ikan, fish cracker, commonly found in Indonesia, especially seafood industry production centres such as Palembang, Bangka, Cirebon and Sidoarjo.

Wahoo is the most popular fish used to make krupuk ikan, however a more expensive variant uses belida fish or featherback knifefish. • Krupuk blek (also krupuk uyel, krupuk kampung, or krupuk putih), a cassava starch cracker ubiquitous in Indonesia • Krupuk kemplang, a type of flat fish cracker is particularly popular in south Sumatran city of Palembang • Krupuk kuku macan, another name of amplang with distinct "tiger nail", nugget-shaped, brown-coloured fish cracker, popularly associated with Samarinda and the island of Bangka.

• Krupuk kulit, found in most parts of Indonesia, Krupuk jangek (Minangkabau), or Rambak (Java); refer to crackers made of dried cattle skin, particularly popular in the Minangkabau area of West Sumatra. • Krupuk kulit babi, crispy fried pork skin, also known as pork rinds. Rarely found in Muslim-majority regions in Indonesia, but common in non-Muslim majority provinces, such as Bali, North Sumatra, and North Sulawesi.

• Krupuk mie ( noodle cracker), is yellowish krupuk made from noodle-like paste usually used for asinan topping, particularly popular in Jakarta and most markets in Java. • Krupuk udang, shrimp cracker or prawn cracker probably is the most internationally well-known variant of krupuk. The examples of popular krupuk udang brands in Indonesia is Resep Kerupuk Udang, [9] Finna [10] and Komodo brand whereas the popular krupuk udang household brands in Malaysia are Rota Prawn Crackers and myReal Pulau Pangkor Prawn Crackers.

[11] • Keropok lekor in Terengganu, Malaysia. In Bumbu mie sop kampung, it is called keropok and associated with fish and seafood (those made with other foods than fish and seafood are called kerepek). Varieties of keropok found in Malaysia Keropok kering, Keropok lekor and amplang.

Keropok lekor originated from Terengganu, and Amplang is endemic to the coastal towns of Semporna and Tawau in Sabah. While keropok kering can be found in most of Malaysia states, [12] Mukah town in Sarawak also historically known as a fishing town for the making of keropok. [13] Philippines [ edit ] Krupuk, most commonly spelt as kropek and kropeck in the Philippines, is sometimes also referred to as "fish crackers", "prawn crackers" or less commonly as "fish chicharrón", which is technically fried fish skin.

Some forms of chicharrón are made with non-animal sources such as tapioca starch and green peas, hence the term. It is debatable if the vegetarian, kropek-like "mock pork crackling" could be considered a form of kropek, since there are a lot of similarities but also differences which make them two. These are sold at sari-sari stores in smaller portions as a light snack, as well as in bigger bags at local supermarkets and convenience stores.

Kropek is often eaten as an appetizer, with a vinegar and chili dipping sauce, sometimes as accompaniment at drinking sessions, or paired with a meal. There are a lot of local brands which sell different varieties of kropek. Some of the more well-known brands in the Philippines are La La Fish Crackers and Oishi prawn crackers, fish crackers, and fish kropeck. Oishi, a Philippines-based company that has expanded across Asia, is one of the biggest Filipino and Asian companies.

Production centres [ edit ] Sun-drying krupuk at Karimun Jawa island. In Indonesia, major producing centres of krupuk usually are coastal fishing towns. Sidoarjo in East Java, [14] Cirebon in West Java, Karimun Jawa island, Padang, Palembang and Medan in Sumatra, Bangka Island, Samarinda and Pontianak in Kalimantan, and Makassar in Sulawesi are major producers of krupuk, and many recipes originate from there.

Some inland towns also famous as krupuk production centres, such as Bandung, Garut and Malang. Although usually they are not producing seafood-based krupuk as their coastal towns counterparts. Most of krupuk producer traditionally are modest home industry.

However, today there is a dilemma among krupuk factories, whether to shift to automation through modern machinery but have to lay-off some of their workers, or continues producing in traditional ways but lack in producing capacity. [15] Most of the coastal towns in Malaysia such as Mukah, Malacca Town, Pangkor Island and Lumut produce keropok from large scale manufacturing to small scale home factories. See also [ edit ] • ^ Adrian Vickers (3 November 2005).

A History of Modern Indonesia. Cambridge University Press. pp. 190–. ISBN 978-1-139-44761-4. • ^ a b c Wirayudha, Randy (31 August 2017). "Kriuk Sejarah Kerupuk". Historia - Majalah Sejarah Populer Pertama di Indonesia (in Indonesian). Retrieved 11 October 2020. • ^ a b "Indonesia sells 35 containers of kerupuk at Thaifex 2016". The Jakarta Post. Retrieved 30 August 2021.

• ^ Poerwadarminta, WJS. Bausastra. • ^ "A Guide to Dutch Indonesian Cuisine". Awesome Amsterdam. Archived from the original on 6 July 2014. Retrieved 15 August 2014.

• ^ Indonesian Regional Food and Cookery: Prawn cracker • ^ Karina Armadani (19 December 2014). "Kuliner Tradisional: Menikmati Pedasnya Seblak Khas Bandung".

CNN Indonesia (in Indonesian). • ^ "Aneka Kerupuk Indonesia". bangmuzh. 26 March 2022. • ^ "Resep Kerupuk Udang dan 6 Tips Cara Mudah Membuatnya yang Bikin Ketagihan - bangmuzh". 26 March 2022. • ^ Krupuk Udang Finna • ^ "myReal Pulau Pangkor Prawn Crackers by Lumut Crackers Sdn. Bhd". lumutcrackers.com.my. • ^ Su-Lyn Tan; Mark Tay (2003). Malaysia & Singapore. Lonely Planet. pp. 149–. ISBN 978-1-74059-370-0. • ^ Pat Foh Chang (1999). Legends and history of Sarawak.

Chang Pat Foh. ISBN 978-983-9475-07-4. • ^ "Sidoarjo Cracker Industry". EastJava.com. 4 November 2010. Retrieved 3 November 2014. • ^ "Krupuk A bite-size problem". The Jakarta Post. Retrieved 30 August 2021. 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