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.

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 “kapal selam” (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.

SIOMAY BANDUNG

Siomay is an Indonesian cuisine which is influenced by Chinese cooking style and similar to Chinese dumpling known as dim sum.

KHAS BANDUNG 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.

KHAS YOGYAKARTA GUDEG KOMPLIT

Gudeg itself is a GREEN JACK FRUIT stewed in coconut milk, palm sugar and spices. Gudeg’s brown 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 sambal goreng KRECEK (cow’s skin).

The additional seasoning in gudeg is AREH (thick coconut milk).

Traditionally, gudeg is cooked and stored in a KENDIL (clay pot).

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.

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.

SANGGARA BELANDA (Pisang goreng Belanda)

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.

KUIH MUIH KHAS INDONESIA

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 ACEHA variant of Indonesian fruit salad in which the fruits are shredded and served with hot sweet sauce.

ES BUAH INDONESIATropical mixed fruit flavored with sugar, cinnamon and cloves.

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 emping melinjo and perkedel.

EMPING MELINJO

Crispy crackers made from flaked melinjo (Gnetum gnemon) nuts.

Emping has unique mixed sweet and bitter tastes and it complements many other Indonesian traditional dishes.