Various Food Typical Indonesia

Dear Steemian friends,
Indonesia is the largest country with the largest population in Southeast Asia. Indonesia is a unitary country consisting of 34 Provinces with thousands of islands ranging from Sabang in Aceh Province to Merauke in Papua Province. By having many provinces, Indonesia certainly also has so many typical foods from different regions in each Province. Today I will share with you guys, that is typical food from Surabaya located in East Java Province, Manado located in North Sulawesi Province, Luwu Raya located in South Sulawesi Province and Banjarmasin located in South Kalimantan Province.

Rujak Cingur
Rujak Cingur is one of the typical food of Surabaya, East Java. Rujak Cingur is made of various fruits such as cucumber, pineapple, kedondong (ambarella),young mango and bengkoang (Jicama, kind of juicy tuber). And added with vegetables such as kale, beans and sprouts. Other ingridients are, fried tofu, fried tempeh, cingur sapi (cartilage and meat of the nostrils and ears of cattle) and lontong (food made of rice, boiled in banana leaf), the ingridients are cut into small pieces. Seasoning sauce is made of ingredients such as cayenne pepper, palm sugar, fried peanuts, garlic, salt, sliced of banana klutuk (Musa balbisiana) and shrimp paste, all the ingredients are pulverized until well blended.

Eating at the Resto served on a plate

Eating at home wrapped in banana leaf

Bubur Manado
Manado Porridge is a typical Indonesian food that comes from the city of Manado,North Sulawesi Province. Manado porride in the area of origin is called Tinutuan which means mixed. Manado Porridge is one of the main choices as food for breakfast for people of Manado. Manado porridge is made of rice with a mixture of various kinds of vegetables such as, kale, spinach, pumpkin, cassava, gedy leaves, basil leaves and young corn. Manado porride is usually served with side dishes such as fried salted fish, smoked tuna or skipjack fufu(fufu means cooekd by heat). It is more delicious eating Manado porride with chili sauce (sambal dabu dabu).

Kapurung Masamba
Kapurung Masamba is a food made from basic ingredients Sago in hot water soak, then in shape to be round like ball. Kapurung soup is made of several kinds of spices such as: salt, fried peanuts, shrimp paste, chili, onion and flavor. In addition to sago and soup, Kapurung is also a mixture of various vegetables such as: spinach, kale, eggplant, banana heart, tomatoes, long beans and sweet corn (young). Kapurung is served to be eaten while still hot with additional side dishes such as fried fish, chicken or shrimp and added with chili sauce to taste.

Soto Banjar
Soto Banjar is one of the typical Indonesian food that originated from Banjarmasin, South Kalimantan Province. Unlike the other soto in Indonesia, soto Banjar has a uniqueness in its taste. Soto Banjar uses Ayam Kampung (free-range chicken). Soto Banjar soup made of chicken broth with softened seasoning of red onions, garlic, pepper. Spice herbs in use such as cardamom, cloves, cinnamon and nutmeg. How to make it, chicken boiled with bay leaves, ginger and salt to taste until tender, then spices that have been in the puree and spices in the stir-fry until fragrant, then put into chicken broth. Soto Banjar consists chicken meat that has been in shred, with additional perkedel (croquette of spicy ground meat and boiled potatos), boiled chicken eggs, celery leaves, sprinkled with fried onions and served with ketupat (rice cake boiled in a rhombus shaped packet of plaited young coconut leaves).

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@bennywb56