INDONESIAN CUISINE

Masakan khas dari setiap daerah

Identitas Kelompok:
NIM Nama Jabatan
2101640031 Albert Christo Kesuma Ketua
2101 Dandy Handoko Anggota
2101705473 Deni Ashiddiq F Anggota
2101646224 Maya Waisah Irsan Anggota
2101 Natan Noah Anggota
2101 Rifki Teguh Prasetyo Anggota
2101637680 Vinly Tandaw Anggota

Kelas 56
BINUS UNIVERSITY
2021
 Pendahuluan
Indonesian cuisine consists of the various regional cuisines in parts 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 300 ethnic groups calling Indonesia home.[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.[3] 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.
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, 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 spring rolls have been completely
assimilated.
Throughout 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, 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 of Indonesians favour hot and spicy food, thus sambal,
Indonesian hot and spicy chili sauce with shrimp paste, is a staple condiment at all Indonesian
tables. Seven main Indonesian cooking methods are frying, grilling, roasting, dry
roasting, sautéing, boiling and steaming.
Indonesia is the home of sate; one of the country's most popular dishes, there are many
variants across Indonesia.
Opor ayam (curry style), gulai, ketupat, diced potatoes with spices, and fried shallotsserved
during Lebaran (Eid al-Fitr) in Indonesia
Some popular Indonesian dishes such as nasi goreng, gado-gado, satay, and soto
are ubiquitous in the country and are considered national dishes. The official national dish of
Indonesia however, 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. However, later in 2018, the same ministry has chosen 5 national dish of Indonesia;
they are soto, rendang, satay, nasi goreng, and gado-gado.
  Nanggroe Aceh Darusallam (Aceh)

Mie Aceh

Mie Aceh (Acehnese Noodle) Mie aceh or mi aceh is an

Acehnese curried spicy noodle dish, specialty of Acehnese
people from Aceh region, Indonesia. The thick yellow noodle
are served with slices of beef, goat meat or seafood, such
as shrimp or crab. They are served in rich, hot and
spicy curry-like soup. The bumbu spice mixture consist
of black pepper, red chili,
pepper, shallot, garlic, cardamom, caraway, cumin and star
anise. The noodle and spices are cooked with bean
sprouts, tomato, cabbage and celery. Mie Aceh usually uses
thick yellow noodles, in similar size to Japanese udon noodle.
To ensure its authenticity, most of mie Aceh restaurant's
noodles are home made. Mie Aceh is available in two variations; mie aceh
goreng (fried and dry) and mie aceh kuah (soupy). Also two options of ingredients;
meat (beef or mutton) or seafood (shrimp or crab). Usually sprinkled with
fried shallot, and served with emping, slices of shallots, cucumber, and dash of kaffir
lime.
Mie Aceh demonstrate the cultural history of Acehnese people and foreign influences
that formed the Aceh region and its historic role as major port in the region.
The curry-based soup obviously was the influence of neighboring Indian cuisine,
while the noodle was Chinese influence. The preference to mutton, goat meat or beef
demonstrate their Islamic value that requires halal food stuff. While the preference to
seafood suggests Aceh geographic location surrounded by Malacca strait, Andaman
Sea and Indian Ocean, also the way of life of majority of the Aceh population as
traders, farmers and fishermen. Today, mie aceh eating establishments could be found
in most of Indonesian major cities, and also neighboring countries such
as Malaysia and Australia.
Ingredients
1. 12 oz of Asian egg noodles/ lo mein noodles spaghetti is a great
substitution too
2. 2 Tbsp of cooking oil divided
3. 10-12 large shrimp still in shell deveined and pat dry with paper towel
4. 1 tsp of cumin powder
5. 1 tsp of good-quality curry powder
6. 1 cup or more chicken/beef broth
7. 4 Tbsp soy sauce
8. 3 Tbsp of sweet soy sauce kecap manis
9. 1/4 of whole cabbage shredded
10. 2 cups of mung bean sprouts

Ingredients to be ground in food processor:

 1. 2 Tbsp sambal oelek
2. 2-3 or more Thai chili the amount depends on how spicy you want it to be
3. 4 shallots peeled
4. 3 cloves garlic peeled
5. 4 candlenuts/kemiri omit if you don't have any
6. 1 large tomato
7. 1/4 cup cooking oil

Optional accompaniments:

1. Emping Crackers
2. Squeeze of lime juice

Instructions

1. If you use fresh egg noodles/lo mein noodles in boiling water for about 3
minutes or so and then discard the water and rinse with cold water. If you are
using dried spaghetti or dried egg noodles/lo mein noodles, cook to al dente or
undercook a little bit is fine too and then rinse in cold water. Set aside .
2. Place all the ingredients to be ground in a food processor and process into a
smooth paste. The oil should help the grinding process going. Don't add any
water, you can add a bit more oil if you think it's necessary
3. Preheat a large wok or skillet with 1 Tbsp of oil on high heat. When it's hot, add
in the shrimp and stir fry until they turn pink and cook through, about 3 -4
minutes (might be less if the shrimp is smaller). Dish them out from the
wok/skillet and set aside. In the same wok/skillet, add in another 1 Tbsp of oil
and let it preheat. Add in the shredded cabbage and stir fry until they are just
started to wilt. Dish out to the sa me dish the shrimp is. Set asid
4. In the same wok again, pour in the ground spices paste into the wok. There's
already oil in the paste. Add in cumin powder and curry powder. Stir fry until
they are fragrant, about 5 minutes. Add in the cooked noodles/pasta. Add in soy
sauce and the kecap manis. Stir to mix everything. Add in the broth and bring it
to a gentle boil and let it cook for about 2 minutes. It won't be as soupy, but there
should somewhat saucy. Add more broth if you think you need more. Add in the
shrimp, cabbage and mung bean sprouts. Give it a good stir again. Have a taste
on the sauce and the noodles. Season with salt and kecap manis to your taste. It
should be spicy, savory with hint of sweetness. Remove from the heat and serve
immediately with emping crackers on the side if you have some. Enjoy!

 Sumatera Utara(Medan)

Sate Kerang
 What's interesting about this satay is that it is not burned like chicken satay or goat
satay. In addition, the danging pieces are also large and not fishy because they use
fresh clams. Scallop satay is food originating from the Medan area which is much
favored by the surrounding community. Not only in the area of Medan, but almost
everyone in every area also likes this one food. Scallop satay is a food that is very
suitable to be made as a side dish or only enjoyed for delicious snacks. The taste is
delicious and tasty, making the food look more special and extraordinary. This food is
perfect for anyone to enjoy.

Ingredients :

1. 2 kg Shellfish (virgin shells / rock shells)

2. coconut milk from 1 coconut. thick and liquid separations
3. 1/2 gongsy coconut from grated coconut
4. 2 bay leaves
5. 1 smashed lemongrass
6. 3 fine lime leaves
7. 1/2 rub enough brown sugar salt and white sugar
Ground spices :
1. 10 pour the onion garlic
2. 15 red chilies (depending on taste)
3. 1 turmeric segment
4. 3 stalk of galangal
5. 1 cm of ginger

 Sumatera Barat(Padang)

Dendeng Batokok

You are who like spicy seem to

be addicted to trying delicacy
jerky batokok. The food is
filled with thick beef pieces
mixed with green chili sauce
and red onion pieces on top.
The beef is very tender with a
touch of spicy and sour taste.

Ingredients :
1. 250 gr beef
2. 1 stick of lemongrass
3. Sugar
4. Salt
 5. Mushroom broth
Chili seasoning (puree):
1. 10 curly red chilies
2. 13 red cayenne fruit
3. 5 shallots
4. 1 tomato (small size)
Slices (puree):
1. 250 ml of liquid coconut milk
2. 4 garlic fruit
3. 2 cm of ginger
4. 2 cm galangal
5. 1/2 tbsp pepper + 2 bay leaves + 2 orange leaves

 Riau(Pekanbaru)

Gulai Ikan Patin (Patin Fish Curry)

No wonder that the province of Riau has a myriad of dishes made from fish because of its
proximity to the sea. Let's quickly try one of these delicious cooking results. Definitely fell in
love.

Ingredients and spices:

1. 2 tail catfish, cut in 3 partt

2. 2 bay leaves
3. 2 cm lemongrass, take the white, crushed
4. 1 1/2 teaspoon salt
5. 1 teaspoon sugar
6. 500 ml thin coconut milk, (from freshly squeezed coconut milk)
7. 200 ml thick coconut milk from 1 coconut
8. 3 tablespoons oil for sauteing
Subtle seasoning:

1. 8 red onions
2. 5 cloves of garlic
3. 3 cm turmeric, burned
4. 4 grains of nutmeg, roasted
5. 1/2 teaspoon pepper
6. 2 cm ginger

Processing way:

1. Sprinkle catfish with 1/2 teaspoon salt and 1/2 teaspoon lime juice. Let
stand 10 minutes.
2. Heat the oil. Saute ground spices, bay leaves, and lemongrass until fragrant. Enter
the thin coconut milk,salt, and sugar. Cook until boiling.
3. Add catfish. Cook until done. Pour the coconut milk. Cook until boiling.

 Jambi(Jambi)

Tempoyak is durian fruit that has been fermented with a salt. This is malay origin
food, because most of the ancestor Indonesian is a malay, so they still keep this
traditional food. You could find out this food in Sumatran Island. Jambi, Bengkulu,
Lampung, are the durian fruit planting. So today I would like to show how to make
tempoyak this is very simple food above all.

Ingredients:

1. Durian fruit (choose the ripe and take the pulp)

2. Salt to taste
3. Cooking oil

Sauce ingredients that should be mashed:

1. 6 red onions
2. 3 garlics
3. 5 pieces of red chili
4. 4 cayenne peppers
5. 1½ teaspoons of sugar

How to make Tempoyak:

 1. Take the pulp from the fruit, than give salt to taste.
2. Put it in the topless save it for about a week.
3. After a week you may add the Ingredients sauce with tempoyak mix it all then
sauté all of the in frying pan using cooking oil.

Serve it to your family.

 Sumatera Selatan(Palembang)

Pempek

Pempek Palembang as the name suggests is a typical South Sumatra (Palembang)

food made from fish and sago. The presentation of Pempek Palembang is always
accompanied by a bowl of spicy sauce and blackish brown bite called cuko / vinegar

Ingridients:

1. 250 grams of mackerel / snapper / cork fish, milled

2. 250 grams of sago flour
3. 2 teaspoons of salt
4. 1/2 teaspoon of sugar
5. Cucumbers(diced)
6. Yellow noodles to taste, brew

Cuko:

1. 250 grams of brown sugar

2. 100 grams of dried ebi
3. 5 cayenne fruit
4. 4 cloves of garlic, puree
5. 4 tablespoons of white vinegar
6. 1 liter of water

 Bengkulu(Bengkulu)

Gulai Kemba’ang
 Gulai Kemba’ang is one of Bengkulu's traditional foods that is popular, especially in
Mukomuko Regency. This curry is made from beef ribs cooked with typical Bengkulu
spices. You will find a lot of traditional Bengkulu food in Eid or Ramadan.

Ingredients:

1. 1 kg of beef ribs, cut 5 cm

2. 2 liters of water
3. 500 ml of thick coconut milk
4. 2 bunches of fern leaves, lunch
5. ½ coconut, grated, roasted, puree
6. 3 tablespoons of oil, for sautéing

Smoothed Kemba’ang Curry Seasoning:

1. 10 red onion grains

2. 6 cloves of garlic
3. 6 large red chilies
4. 1 tbsp coriander, roasted
5. 3 cm of turmeric
6. 3 cm of ginger
7. 4 cm galangal
8. 1 tablespoon of salt
9. 1 tbsp of sugar

 Lampung(Bandar Lampung)

Umbu
 If you are a food lover who feels bitter like bitter melon, then you can try one of the
bitter foods in Lampung. This food is called Umbu which is food made from young
rattan and then boiled until soft. After the rattan has been boiled until soft, this rattan
is usually used as a vegetable base material such as oseng, it can even be enjoyed like
vegetables. This boiled young rattan can also be used for other cooking ingredients to
enrich the cuisine. You can also find this food in several other regions in Indonesia
with different characteristics, according to local customs. Lampung people themselves
use young rattan to be used as food for a long time, only now, we have rarely found it
because rattan has started to scarce.

Ingredients :
1. Chicken meat or chicken jerohan 1/2 kg (optional, may skip). Boil the chicken or
jerohan, then slice it small
2. 1/2 kg carrot (thinly sliced)
3. 1/2 kg of young corn / janten / putren (thinly sliced)1 small white mustard (cut
apart leaves and stems)
4. 1/2 kg pokcoy (cut into pieces, separate leaves and stems)
5. to taste Leeks, small cutlets and celery
6. 1/4 kg of flour
Ground spices :
1. 1 tbsp pepper / pepper
2. 8 grains of garlic
3. 3 shallots

 Kepulauan Bangka Belitung(Pangkal Pinang)

Lempah Kuning
Lempah Kuning is claimed to be the most authentic and the most special traditional food of

Bangka. It is the most common food to be found in Bangka. Almost anyone in Bangka knows

how to cook it. You can also buy it from many restaurants and food stands throughout the

islands. There is even a saying that “you have never been to Bangka if you have not tasted

Lempah Kuning”. For Bangka people themselves, Lempah Kuning is a favorite dish. They

usually serve it on special events such as religious ceremonies or wedding party. They also

like to serve it as casual dish on normal days. Lempah Kuning is like a stew with gravy,

pineapple chops, and spices. The gravy is colored yellow by the use of turmeric. Literally, the

word “kuning” means “yellow” in Indonesia. The main ingredient to use in Lempah Kuning

can be varied. Mostly, it uses fishes such as snapper fish, mackerel, or tuna. But you can also

replace the fish with beef, although it is not a popular option in the islands. Lempah Kuning

tastes sour, savory, and somewhat spicy. It is best to served warm and eaten as a dish for
warm steamed rice.

Ingredients:
1. 2 snapper fish, cut into pieces (can be replaced with 1 kg of sliced chicken)
2. 2 handfuls of kedondong leaves, just take the young ones enough water
Seasoning:
1. 5 garlic cloves
2. 7 red onion cloves
3. 10 cayenne fruit
4. 2 tamarind fruit
5. 4 cm turmeric
6. 3 cm galangal, bruised
7. 2 pecan nuts
8. 1 cm shrimp paste
9. salt and sugar to taste
How to make:
1. Blend onion, chili, turmeric, candlenut, sour, salt and shrimp paste.
2. Boil water, add fine seasoning. Add the galangal and kedondong leaves. Boiled until
boiling.
3. Add the fish and cook until the fish is cooked and the sauce tastes good. Turn off the
heat, and be ready to serve.
4. Is it easy for a yellow spice typical of Bangka Belitung? If there are no kedondong
leaves, you can also not use kedondong leaves. If you cook with chicken, boil the
chicken first until done, just add the spices and boil until the spices soak and the taste
is very good.

 Kepulauan Riau(Tanjung Pinang)

Otak-Otak

Otak-otak is a kind of food made from a mixture of spices, flour and fish meat
wrapped in leaves and then burned. This brain is very popular in Tanjung Pinang and
Batam because it was originally consumed and made by people in the coastal areas of
the Malacca Strait and Karimata Strait, namely the Riau Islands, Bangka, Singapore
and Malaysia. The first time a recipe for brains was discovered was using mackerel
fish meat. With the passage of time these delicious and delicious brain foods spread to
the regions of Java, Sumatra and Kalimantan until the method of manufacture
changed from the basic ingredients of tengiri fish to various fish that existed because
they produced different flavors.

Ingredients :

1. 30 gr of dried chillies soaked in hot water

2. 30 gr or 2 fine lemongrass pots
3. 4 lbr orange leaves
4. 250 gr onion
5. 25 gr galangal
6. 10 pcs candlenut
7. 20 paste (according to taste)
8. 1 tbsp turmeric powder
9. 1 tbsp coriander powder
10. 1 tablespoon of sugar
11. 1 tsp salt (to taste)
12. 400 gr of mackerel fish fillets
 13. 200 gr of peeled shrimp
14. 2 eggs
15. 100 gr of coconut milk
16. Some coconut leaves complete with lid

 DKI Jakarta(Jakarta)

Kerak Telor

The shape is like an omelette, not infrequently the egg crust is often called Batavia's
omelette. There are two egg ingredients, namely glutinous rice and duck eggs /
chicken eggs. In order to taste more delicious, the egg crust was also given a spice
mixture as a flavoring. Cooked crust using a skillet. When the egg crust is half done,
the egg crust is reversed and left exposed to the coals while being fanned. When it is
rather dry and cooked, then the egg crust is served with serundeng which comes from
grated coconut, as well as fried onions

Ingredients :

1. 100 gr white sticky rice

2. 250 ml of water
3. 100 gr of grated coconut, roasted for sprinkling
4. 15 gr ebi, brew, roast and puree
5. 5 duck eggs
6. 30 gr onion, dry fried
7. Fried onions for sprinkles

Smooth seasoning:

1. 4 curly chili fruits

2. 1/2 tbsp. Of pepper grains
3. 2 cm kencur
4. 1 cm of ginger

 Jawa Barat(Bandung)
 Seblak

Seblak itself is known as a typical food of Bandung City Flower. Seblak usually
consists of chewy crackers sauteed along with onion spices. In its development, this
seblak is served with additional eggs, sausages, vegetable slices, meatballs, seafood,
and others. Not only that, seblak also varied in various levels of spiciness. Seblak is
made from red onion spices, garlic, salt, kencur, cayenne pepper, turmeric, and
flavoring. After sautéing, raw crackers that have been soaked in water overnight or
hot water until chewy are then added to the stir fry.

It is undeniable, boiled crackers (non-fried crackers) are the main ingredients seblak.
The chewy sensation of raw crackers is a pleasure when you eat it. Some sources say
that seblak comes from Sumpiuh, Banyumas, Central Java. In Sumpiuh, Seblak has
been around since the 1940s

Ingredients :

1. 1 yellow noodle (soak)

2. 1 handful of onion Krupuk (soak)
3. 1 spiral macaroni bks
4. 1 egg
5. 1 sausage
6. 1 corned beef
7. Smooth seasoning:
8. 3 garlic
9. 4 shallots
10. 1 cm kencur
11. cayenne pepper
12. 3 red chillies
13. Adequate shrimp paste

 Jawa Tengah(Semarang)
 DI Yogyakarta(Yogyakarta)

Gudeg

The main ingredient of Gudeg is young unripe jackfruit, known locally as gori. In the
process, the shredded young jackfruits are boiled with palm sugar and coconut milk
over low heat for several hours. It tastes best when cooked in an earthen pot over a
wooden or charcoal fire. Garlic, shallot, candlenut, coriander seed, galangal, bay
leaves, then teak leaves are added to the mix which gives the reddish brown color to
the dish. Dominated by the sweet taste, Gudeg is, therefore, often described as the
"young jack fruit sweet stew".

Ingredients

1. 6 Indonesian bay leaves (Indonesian: daun salam)

2. 3 kaffir lime leaves (Indonesian: daun jeruk)
3. 1 inch galangal (Indonesian: lengkuas), bruised
4. 2 lemongrass (Indonesian: sereh), bruised and knotted
5. 1 tea bag of black tea (optional)
6. 75 gram palm sugar (Indonesian: gula Jawa)
7. 1 1/2 teaspoon salt
8. 500 gram young jackfruit (Indonesian: nangka muda), cut into bite size pieces (use
2 cans if you use canned version)
9. 1 liter coconut milk
10. 4 hard boiled eggs (optional)
11. Grind the following into spice paste
12. 50 gram shallots (Indonesian: bawang merah)
13. 4 cloves garlic (Indonsian: bawang putih)
14. 8 candlenuts (Indonesian: kemiri)
15. 1 teaspoon coriander seeds (Indonesian: biji ketumbar
 Instructions

1. Place bay leaves, lime leaves, galangal, lemongrass, tea bag, salt, palm sugar, and
spice paste into a soup pot. If you have a claypot big enough to cook this, it will be
even better.
2. Add jackfruit into the pot. Pour coconut milk into the pot, making sure that
everything is submerged, bring to a boil.
3. Reduce heat, add hard boiled eggs (if using), and simmer on the lowest heat
setting possible until all liquid is fully absorbed by the jackfruit and eggs. Stir
every 30 minutes or so. This process should take about 4 to 5 hours.
4. Turn off heat, adjust seasoning as needed, some people really like their gudeg to
be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve
warm or at room temperature.

 Jawa Timur(Surabaya)

Tahu Telur Surabaya

Tahu Telur (Indonesian Tofu Omelette Salad) – Tofu and egg omelettes are piled
with fresh vegetables and dressed in a peanut dressing. A light yet satisfying
meatless meal you will enjoy eating. Tahu Telor / Tofu Omelettes was one of the
dishes that we often ordered whenever we went out to eat at Indonesian
Restaurant. Originated in Java, tahu telur is such a humble food but one that you
will really enjoy. It’s meatless, but it will fill you up because it is packed with
protein. It’s one of my favorite dishes to make when I need whip up something
easy.

Ingredients:

1. 1 block soft or medium tofu cut into small cubes or roughly chopped them
2. 4 eggs beaten
 3. 2 cups shredded lettuce
4. 1 cup bean sprouts blanched
5. 1 Tbsp cooking oil
6. 1 Tbsp green onion finely chopped

Sauce

1. 1 Tbsp seedless tamarind paste

2. 1 large clove garlic grated
3. 3 Tbsp hot water
4. 2 Tbsp creamy peanut butter
5. 1 Tbsp kecap manis
6. 1/2 tsp salt

Instructions

Preparing the sauce:

1. Place the tamarind paste with hot water and leave it for 5 minutes. Smash it with
the back of the spoon and then discard the solid. Mix all the ingredients for the
sauce together. Set aside

If making large omelettes:

1. Heat oil in a 8-inch non-stick pan. Pour in 1/3 of the egg and tofu mixture and
fry until golden brown and dry on both sides, about 2-3 minutes on each side.
Don't worry if you don't make a perfect flip. You can use your spatula to cut it
into half and flip if you can't flip the whole thing at once

If making with egg rings:

1. Heat oil in a large non-stick pan, about 10-12 inch. Place the egg rings there and
brush with some oil. Let them heat up so the eggs won't stick to the rings. Scoop
in the egg and tofu mixture all the way to the top. Let them cook until the bottom
have settled and golden brown
2. Gently remove the ring with the help of rubber spatula. Flip over and let them
cook until golden brown. Don't panic if it's not the perfect round

Serving:

1. Place the omelette on serving platter. Top with lettuce, bean sprouts, green
onion, crispy shallots and drizzle the sauce over.
2. Remove the stems from the chili. Bring a small pot of water to a boil. Boil the
chili for about 10 minutes. Discard water and if you have mortar and pestle,
coarsely ground it or use a food processor to do so.
3. When ready to serve, portion the noodle and lontong pieces into an individual
serving bowl. Add chicken meat and mung bean sprouts. Ladle the soup over.
Garnish with 1/2 of the hard-boiled eggs, perkedel, celery leaves, and fried
shallots crisp. Squeeze 1/2 of the fresh lime juice over each bowl. Serve with
perkedel and green chili on the side

 Banten(Serang)

 Bali(Depansar)

Ayam betutu

Ingredients:
1. 1 whole chicken
2. 4 bayleaves
3. enough banana leaves to wrap the chicken (or use tin foil if you don’t have
access to Banana leaves)
 Stuffing:

1. 100g cassava leaves (or you can use curly kale if you can’t get your hands on
cassava leaves)

Spice paste:
1. 4 shallots
2. 6 cloves garlic
3. 1 thumb-sized piece of ginger
4. 1 thumb-sized piece of kencur (lesser galangal)
5. 1 thumb-sized piece of galangal
6. 1 thumb-sized piece of turmeric
7. 4 stalks of lemongrass (Finely chopped)
8. 2 red chillies
9. 2 candlenuts
10. ½ tsp ground black pepper
11. ½ tsp ground coriander
12. ½ tsp sesame seeds
13. ¼ tsp nutmeg powder
14. ¼ tsp cumin powder
15. 1 tsp shrimp paste
16. salt (to taste)

Method:
1. Put the Shallots, garlic, ginger, galangal, tumeric and chillies into the food
processor bowl and then add the chopped lemongrass, candlenuts,ground black
pepper,,ground corriander, sesame seeds, nutmegs, cumin, shrimp paste and salt
and continuing to process until it become a thick paste.
2. Place the chicken into the bowl, and then mix well with ¾ of the spice paste and
add the bay leaves.
3. For stuffing, mix the curly kale with the remaining marinade paste, and then put it
in the cavaty of the chicken.
4. Cover the whole of chicken with banana leaves or aluminium foil and put in the
refrigerator for 2 hours or more.
5. Preheat the oven to a medium-high heat then cook the chicken in the oven until
cooked thoroughly.

 Nusa Tenggara Barat(Mataram)

Sate Bulayak
This bulayak satay is the main menu that you should taste when visiting Lombok. This satay
looks unique with the presence of Bulayak similar to ketupat. The thing that differentiates is
the round and elongated shape of the Bulayak and wrapped with distinctive leaves, namely
palm leaves. In addition, the seasoning from the satay also looks unique and delicious
because it is blended with the addition of thick coconut milk, combined with candlenut so
that it offers a taste with a taste that is so appetizing. You should taste this special food. Only
by visiting along the Udayana road in the city of Mataram or by visiting Senggigi Beach in
the west you will be able to find this culinary easily.

Ingredients:

1. 350 gr beef, mashed mash, cut into small pieces

2. 2 packs of Santan Powder 23 gr
3. 280 ml of water
4. 100 gr of coconut, half old, roughly grated
5. 150 gr of fried peanuts, finely mashed
6. 1 tablespoon of lime juice
7. 1 tbsp brown sugar, drawstring
8. 10 typical bullets / lontong lombok enough skewers

Ground spices :
1. 6 red onion cloves
2. 4 cloves garlic
3. 15 cayenne fruit
4. 1/4 tsp roasted pepper
5. salt to taste

How To Make:
1. Flush the meat with lime juice and leave it for ± 15 minutes.
2. Take half of the spices and mix with the meat.
3. Stick the meat with a skewer, steam for ± 20 minutes or until done. Then burn the
satay on the coals until it is browned.
4. Sprout the beans: Saute the rest of the seasoning with 3 tablespoons of hot cooking oil
until it smells fragrant, add Sasa Flavoring
5. Enter the water, Santan Powder, peanuts, and brown sugar then stir evenly. Cook until
boiling and thick.
6. satay with peanut sauce and bulayak ready to be served.
 Nusa Tenggara Timur(Kupang)

 Kalimantan Barat: Pontianak

Choi Pan

Chai Kwe / Choi Pan is a typical Chinese snack. Even so, you need not hesitate to try
it because snacks are halal. These foods are vegetables such as peanuts, chives,
bamboo shoots, yam, and taro wrapped in rice flour dough. Sprinkled with fried garlic
on top. Chai Kwe can be served by frying or steaming. Some sellers add special
sauces to add to the enjoyment. This culinary price is very cheap, Rp. 1000 to Rp.
2000 alone and of course this is very suitable for enjoying typical Pontianak food.

Ingredients :

1. 100 grams of rice flour

2. 25 grams of Sago flour
3. 2 tablespoons of Cooking Oil
4. Salt
5. 200 ml of water
6. Bengkuang
7. Salt
8. Keladi
9. Chives
10. Shrimp
11. Garlic
12. Pepper
13. Garlic

Steps:

1. Prepare for the ingredients first, here I use stuffs of Keladi (taro), Yam, and
Chives. Wash clean pieces of chopped size 3 cm. Peel the yam clean and grate it
with grated rujak. boiled taro and grated too.
2. Then stir-fry each of the contents above with the mashed spices, Ebi, garlic and
pepper. and add salt to taste. then set aside (stir-frying each of the yam itself, the
taro itself etc.) - after the pan has been sauteed so that when it is loaded into the
skin it doesn't contain much water.
3. Now it's time to make the chai kwe dough. namely by mixing rice flour, tapioca
(sago), water, a little salt and 2 without eating vegetable oil. stir evenly and cook
over low heat stirring until the mixture is curling, then knead until the dough looks
shiny and slippery
4. Begin to make the skin take a pinch of dough to form a circle with a diameter of
6-7 cm, then fill the lid like making pastel. Smear the hands with flour so that it is
 not sticky. the size we want) then fill and fold. -Save in a pan that has been rubbed
with vegetable oil.
5. Fill until the skin dough runs out and prepare the steam that was previously
preheated. steam for 7-10 minutes.
6. After cooking, top it with garlic oil. ready to be eaten with vinegar or chili bottles.