Each complained of Indonesian dishes that can not be as well known as Thai cuisine, the argument will usually stop at the conclusion that Indonesian cuisine too much – as many islands that lie in this island nation – making it difficult to choose the type that would be used as an icon. In the eyes of the world, represented by the Indonesian cuisine fried rice, fried rice even though the variety itself varies in type. But of course, the diversity of this country is too complex to simply represented with fried rice … or rendang. This article proves it.

Bintan, Riau Islands

Malay strong influence on the island’s culinary collection was also enriched by the influence of Oriental and Javanese. It in evident on the breakfast menu at the point Mi Mucus Aneka Ria Bintan is located at Jalan Tanjung Pinang favorite residents. Mi yellow whipped-cream with boiling water is then poured sauce as thick brownish viscous mucus that is reminiscent of the Mi Ongklok origin Wonosobo, where the thickened sauce is a Chinese influence. Mucus noodles served with boiled egg slices and a sprinkling of chives and celery is a menu that is filling but not too heavy. Seller mi mucus still mostly descendants of Central Java.

Bark, shells typical Riau Islands (1)

Other Malay cuisine is a variety of processed fish Sembilang – dubbed the sea catfish – at RM Sarbana Jalan Sultan Sulaiman, Bulang Kampung Laut. Sembilang fish cooked ala sour spicy, with a taste as the name implies. Meanwhile, if you want to feel dozens of Malay cuisine in one place is a buffet, RM Transit Always on Jl. Basuki Rahmat, Tanjung Pinang is the place. PaCri trade rice with pineapple and vegetable winged bean, anchovy Rimbang cook spicy, black cuttlefish, and the various fish cooked spicy sour, over the years has made the visitors go crazy in the hours eating.

In a quiet area of ​​East Bintan, precisely in the area Teluk Bakau, many seaside tavern offering bark (a type of snail). One of the best is Kak Ros shops that offer large size bark boiled in sea water, then served with a spicy sauce concoction cocol Kak Ros. Eating howl while enjoying the beautiful view of the beach is one of the best ways to enjoy Bintan.

Palembang, South Sumatra

Palembang pempek not only because the actual influence of India and the Arabian Peninsula also influenced the cuisine in the city’s cleaved Musi River. India trail can be enjoyed on rice aromatic oil or yellow rice mixed with cardamom and most enjoy satay eaten with pins made from beef, fish or chicken mixed with bamboo shoots or papaya, besides malbi meat legit. When in Palembang want to enjoy the rice oil, visit to RM Haji Abuk (Jalan DR M. Isa No. 9, 8 Ilir) or Martabak HAR which has several branches in Palembang, but the most famous near Ampera Bridge, exactly opposite the mosque Raya.

Boiled shrimp RM Musi Rawas (1)

Meranjat, Musi Rawas, and Sekanak is not far from Palembang region famous for dishes pindangnya. Boiled bones (ribs), catfish and shrimp (prawns with sweet big berkururan river naturally) can be enjoyed in the RM Pindang Musi Rawas (Street Force 45 No. 18). Because it is always crowded, came before the lunch rush. Complete various cuisines pindangnya with banana sauce shrimp that often makes visitors add to the rice. Another option is RM Jakabaring (HA Bastari Governor Street, Seberang Ulu 1) which serves boiled different kinds of birds.

Gorontalo

Flanked by two culinary culture major who had already popular, the Minahasa in North and Bugis Makassar in the south, the cuisine Gorontalo is not yet well known, other than in Jakarta and major cities in Indonesia rarely peddle cuisine from the province who had entered the territory Sulawesi This north.

Flush milu RM Syakinah Gorontalo (1)

Foods named poetic and unique direct attention in a city founded in 1728 which is sometimes called Hulonthalo this. Call it binthe biluhuta or corn broth cooked “suddenly” with fish sauce, grated fresh coconut, various spices, basil and sliced ​​eggplant, homemade coconut oil, and lemon juice suwanggi (kind of local lime) falsifies this dish. Binthe biluhuta usually served with tilapia fish or fish OCI grilled rica (fish are still a family with a mackerel but smaller) and also ilepao lu duwo, pepes anchovy endemic Gorontalo, enjoy in RM Syakinah (Road Boarding Battalion 713 / ST No. . 224, Blue Lake) which is open from early morning until late afternoon or sehabisnya dishes are sold.

Palangkaraya, Central Kalimantan

Could be made the capital of the Republic of Indonesia by President Sukarno, the city is most famous than its neighboring cities in Kalimantan. Though the city is storing culinary treasures, thanks to the presence of many Dayak Kahayan that inhabit this area. Tjilik Riwut, Governor of Central Kalimantan Dayak Kahayan first offspring often write about the Dayak culture, including of foodstuffs and everyday life of this tribe.

For the sake of introducing a collection of culinary Dayak Kahayan, daughter of the former governor is now opening a restaurant Tjilik Riwut Gallery and Resto (Jalan Sudirman), which offers a variety of favorite foods father. Call it singkah uwei or young rattan stem textured spongy and slightly bitter with a head catfish processed into vegetable Dayak Kahayan. Other menus are worth a try in Tjilik Riwut is kentah young or milled rice processed into snacks with steamed then served with coconut and sugar. For drinks, the Dayak community Kahayan like Baram which is fermented yeast most delicious served cold.

Dish in Tjilik Riwut Resto

Has abundant freshwater fish as a source of protein, do not miss a variety of grilled fish dish in RM Samba (RTA Milono Road No. 31), which offers baung fish, catfish, tilapia, cork grilled served with chili sauce and vegetable dishes typical Dayak, as juhu Dewen jawaw (vegetable cassava leaves) and juhu Dewen pariah (leaf vegetable bitter melon). Meanwhile, if you want to try a variety of typical Dayak aground or chili sauce, come to RM Shattered Lauk Bepapui (RTA Road Milono).

Madura, East Java

Nasek – Madura dialect pronunciation with rice – a staple in Madura in addition to corn, so many rice dishes typical of this island that does not exist elsewhere. Nasek Jejen which is the pride of Pamekasan is a breakfast dish with a side dish coral binanci meat savory spicy, ola egg paste, serundeng coconut and chilli typical Madura. To taste it, come to Buk Suaddah, Nasek Jejen District, and Mrs. Nurhamzah. Bangkalan famous nasek serpang with side dishes made from seafood, such as tuna spicy satay mussels and shrimp dent. Nasek serpang most popular is Nasek Serpang Bu Komariah (Trunojoyo Road, across the front of the dealer Honda) which is only open in the morning only.

Besides Duck Sinjay (abbreviation Sinar Jaya) which is famous for its visitors queue, Madura no shortage of outlets duck meat-based dishes spread across four districts in the island. Call it the duck Songkem Mr. Salim (Road Trunojoyo No. 9A, Sampang) which offers duck steamed in a banana leaf with a variety of aromatic herbs. Because it is not fried, duck menu here also certainly more healthy. Other variants duck dishes duck chili smear in RM Ole-Olang (Highway ketengan Kilometer 3, Bangkalan) dubbed locally as the duck cetar.

Duck Sinjay Bangkalan (2)

Sumenep, as the easternmost district in Madura is the district’s most ready to receive tourists, has a collection of culinary abundance. Try korket, snacks from cassava fried and eaten with peanut sauce and Apen, Sumenep apem typical sauce with two kinds of coconut cream sauce, both are adjacent in Bangkal area, outskirts of Sumenep. Broth of food staples is kikil beef with gravy green beans that gives the texture of thick, sometimes also eaten with cassava pieces, two well-known adala broth Kokot Jl Dr. Wahidin and broth Mother Marijani in Bangkal not far from the shop Apen / korket above.

Tasikmalaya, West Java

STO in Tasikmalaya stands Oncom alias Sangu Tutug closed oncom black rice seasoned and enjoyed with a variety of side dishes, such as salted fish, fried eggs and plagues (bakwan vegetables). STO Benhil Dadaha near GOR Susi Susanti Dadaha open in the afternoon and STO Kalektoran named the same way (open early in the evening) are some of the favorite places to enjoy rice tutug oncom, besides STO Mughni that have added value in the form of rice terraces soothing.

Honje or kecombrang is seasoning which turned out to be widely used in the cuisines of Tasikmalaya, for example, provide the acid in marinades and fresh aroma of fruit salad. Honje fruit rather hard crushed and pulverized with spices salad. The most fitting spot to enjoy salad honje is in Rujak Bi Bi Iyoy or Rujak ICAR both dealing in Jalan Kalektoran. Enjoy a mix of sweet porridge is also typical Priangan, with signature porridge turmeric / barley exotic.

8. RM Sarinah 2

In addition to STO and Rujak, pretty much culinary Lake are worth a try. Lengko chicken / beef, with rice Lengko different style Cirebon dry with peanut sauce, curry blend Lengko berkuah Lake and stews, can try in Lengko Abah Jl. Kalektoran or Lengko near Tasik Prison. Lake also had soup, Soto Ayam Jalan Haji Pataruman and Soto Cow Didi Empang Bangli, has the peculiarities of each. Want something fresh and light, try the carp soup with a light sauce with a hint of ginger in RM Sarinah, at Jl. Mosque No. 20, right in front of the Great Mosque of Tasikmalaya who also serves typical dishes Sunda.

Bantul, Yogyakarta

Bantul District culinary secrets are so diverse, ranging from eel to lamb, from spicy cuisine to dishes based on fresh vegetables. Eel – or Welut in the Java language – a source of protein that has not been too much enjoyed by the people of Indonesia. Welut Warung Pak Sabar (Imogiri West Street Kilometer 6) are available with a unit weight of eels half and one kilogram. Which often ordered are Welut sauce, eel fried shredded and mixed with chilies and other spices. Menu Welut fried and stir Welut kecapnya also worth a raised thumb. For those who do not eat eel, available alternatives Iwak kuthuk eyebrows cork can all be enjoyed with onion sauce or soy sauce.

Mbah pit, unique and provocative name is a trade mark of a fried chicken shop bacem in Spring clover, poor village, not far from the center of ceramic Kasongan. Hundreds of large chicken and fried diungkep bacem every day, on weekends could reach 150-200 tail booked by guests. Bacem diungkep chicken with various spices in a large steamer steamer-wearing wood, if any permission to see the kitchen here and understand the process of processing, the kitchen is also very photogenic.

Dishes made from mutton also be seeded Bantul, call it klathak satay, satay which only seasoned salt and pepper is pierced with bicycle spokes (certainly not the former). This is because the iron bars capable of functioning as a conductor of heat, so the satay cooked perfectly in a short time. Two skewers klathak and a small bowl of curry sauce is a standard portion, and please rendered speechless at the booth can try Mak Adi, Bari and Mas Mas Pong. Want more “extreme” Lelung or curry comb (curry bone) on Jl. Srandakan KM 1, Jodog Legi could be an option, usually bigger curry contains jerohan goat, but here are welcome “mbrakoti” goat bones which of course there is still meat attached.