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  1. KHAS JAWA TIMUR • RUJAK CINGUR • Unique salad from East Java which consists of several kinds of fruits and vegetable slices, added with rice cake, tofu, tempe and fried sliced “CINGUR” (cow’s nose) • The sauce is made from peanuts with chilli, spices and prawns fermented paste. • NASI RAWON • Rice served with dark beef soup, originally from East Java. • The dark colour comes from the meaty seeds of KLUWAK nuts. • Usually served with uncooked mung bean sprouts, shrimp crackers, salty duck eggs and sambal.

  2. KHAS PALEMBANG • PEMPEK • A popular delicacy originally from Palembang – South Sumatra and made from FISH meat and tapioca flour. • Served together with sliced cucumber, noodles and a dark, rich taste sauce called “CUKO” (vinegar). • The most famous variety is the “kapalselam” (submarine) which has an egg inside the pempek dough. • TEKWAN • A clear soup from Palembang which has small balls made from FISH meat and tapioca flour. • Served with glass noodle, wood ear mushroom and a tasty shrimp broth which is spiced by lime juice, celery, dried lily flower and sambal.

  3. KHAS BANDUNG • SIOMAY BANDUNG • Siomay is an Indonesian cuisine which is influenced by Chinese cooking style and similar to Chinese dumpling known as dim sum. • Siomay Bandung is made from minced fish meat and served with PEANUT PASTE, sweet soy sauce, and a dash of “purut” lime juice. • Other complements to siomay Bandung are eggs, steamed cabbage, potatoes, bitter grout and tofu • Other popular variant is fried siomay called BATAGOR.

  4. KHAS YOGYAKARTA • GUDEG KOMPLIT • Gudeg itself is a GREEN JACK FRUIT stewed in coconut milk, palm sugar and spices. Gudeg’sbrown colour is produced from teak leaves added while cooking. • Served with rice and many dishes, namely stewed chicken, hard boiled egg, stewed tofu and tempe and sambalgorengKRECEK (cow’s skin). • The additional seasoning in gudeg is AREH (thick coconut milk). • Traditionally, gudeg is cooked and stored in a KENDIL (clay pot).

  5. TUMPENG • A Javanese traditional rice dish in which the rice is cone-shaped like a MOUNTAIN. The cone is surrounded by assorted meat and vegetable side dishes. The shape is related to the geographical condition of Java, as a fertile mountainous island. • People usually prepare Tumpeng to celebrate IMPORTANT EVENTS. In syukuran (gratitude ceremony), after praying, the top of the tumpeng is cut and delivered first to the most important person. • YELLOW tumpeng represents wealth and abundance. Meanwhile WHITE tumpeng, symbolize holiness in Javanese culture.

  6. KUIH MUIH KHAS INDONESIA • PERKEDEL • An Indonesian side dish adapted from Dutch's frikadelle. • The most common perkedel is made from potatoes filled with minced beef. Other popular variations are perkedel “jagung” and perkedel “tahu”. • GETHUK LINDRI • A Javanese sweet cake made from mashed steamed cassava. • Gethuk has unique shape due to the process in which meat grinder is used. • Flavored with vanilla and chocolate flavors and served with fresh grated coconut.

  7. KUIH MUIH KHAS INDONESIA • SANGGARA BELANDA (PisanggorengBelanda) • A must desert for various occasions and ceremonies in South Sulawesi. • Ripe bananas are merged in egg yolk, fried, filled with chocolate chips, ground peanuts, cheeseand served with caramel.

  8. INDONESIAN DESSERT • ES PISANG HIJAU • Delicious and refreshing dessert originally from MAKASSAR-South Sulawesi. • Green banana is made from PISANG RAJA coated with rice flour and green colored by DAUN SUJI. • RUJAK ACEH A variant of Indonesian fruit salad in which the fruits are shredded and served with hot sweet sauce. • ES BUAH INDONESIA Tropical mixed fruit flavored with sugar, cinnamon and cloves.

  9. KHAS MEDAN • SOTO AYAM MEDAN • Soto Medan is a variant of traditional chicken soup (soto) originally from Medan – North Sumatra. • The unique taste comes from the combination of coconut milk, chicken broth, lime and spices. • Served with empingmelinjoand perkedel. • EMPING MELINJO • Crispy crackers made from flaked melinjo (Gnetumgnemon) nuts. • Emping has unique mixed sweet and bitter tastes and it complements many other Indonesian traditional dishes.