This document discusses several types of Indonesian cuisine, including satay, fried rice, rendang, soto soups from different regions, nusantara soups, mixed rice dishes, minimally processed foods, probiotic foods like tempeh, and herbal drinks. It provides details on the ingredients, cooking methods, regional variations, and characteristics of many classic Indonesian dishes.

1. INDONESIAN CULLINARY
Specialtyto eatsome
archipelago

2. Satay
His way of processing primitives.
Being able to get a different
flavor tothe steak and grill. Soft
texture, soft watery
• Color: very interesting
synergies with herbs
• Characteristic: soy sauce,
peanut sauce, red onion
slices

3. Need Attention
Charcoal, Smoke, Ash
Cause soft and tender of
meat using method of en
brochette cooking with
dry heat (heat cooking)

4. So many Type of sate (satay)
According to the basic
• ingredients: beef, buffalo,
chicken, duck, rabbit, sate
bandeng (milkfish), moist,
shrimp, turtles, snails,
snakes, horses, camels,
deer.
• According to the meat
section: kikil, torpedo,
intestine, eggs, liver, and
others.
• According to area:
Champaign, Blora,
Madura, Betawi, Banjar,
Maranggi, Ponorogo,
Tegal, Ungaran, Creep,
Aceh, Solo, and others

5. • How to cook and
seasoning simple and
fast
• Spicy level can be set
• Quite a lot of flavor
variations
• Attention: the texture
and consistency of the
rice accordingly.
Fried Rice

6. • The most delicious meat
cuisine world level.
• Durable
• Technique: a small fire a
long time has always
stirred
• Variations as much meat
(beef, buffalo, chicken,
duck, innard of beef).
• Variations other materials
quite doable (eggs,
jengkol, leaves) ; there
are 19 variations
rendang.
Rendang

7. • Characteristic:
• Clear broth or yellow,
broth or use coconut
milk.
• Seasonings - a variety of
spice native to Indonesia
• Dregs - variety meats,
various vegetables
• Complementary -
crackers crackers, onion,
chilli
Soto

8. Soto Betawi:
• Use coconut milk crocus
with meat +innard
Soto Bogor:
• Use coconut milk like
soto Betawi
Soto Tangkar:
• Use coconut meat;
serving for a party
Various of Soto

9. Soto Bandung:
• clear broth, there are
radishes and a sprinkling
of fried soybeans
Soto Sumsum (Marrow):
• presented the fasting
month, tasteful and
melted in the mouth
Soto Pekalongan (tauco):
• reddish brown gravy,
with tauco (fermented
soy beans)
Various of Soto

10. Soto Lamongan:
• with Koya, chicken or
claw meat, seasoning
culinary influences
Arabic (cumin), served
with milk without thorns
Soto Padang:
• thin slices of beef and
red chips. Spicy with chilli
powder and turmeric
Various of Soto

11. Coto Makassar:
• jerohan veal cooked
with rhombus or burasa
(+ coconut rice
wrapped and boiled)
Soto Sulung
• Innard of cow + spices
sauce, yellow
Soto Banjar:
• chicken, boiled
potatoes, boiled eggs,
and diamond. Spices,
seasoning sauteed with
cumin oil without
turmeric
Various of Soto

12. NUSANTARA
SOUP

13. Nusantara Cuisine culinary influences of Europe
Here are type according to region of origin
Nusantra Soup

14. Cow foot soup (West Java)
veal broth and marrow and
vegetables

15. Goat soup (Jakarta)
spices, mutton, eaten with satay
Soup Buntut (Jakarta)
Oxtail adoption of International recipes
(variants: oxtail fried, grilled). Spices and
enjoyed with rice and a sprinkling of fried
onions

16. Sop Saudara (Sulawesi)
+ innard beef cattle, complete
seasoning: nutmeg, cinnamon,
ginger, coriander, turmeric, cumin,
and ginger. Part of the set menu
grilled fish or seafood
Konro (Makassar)
Blackish brown gravy (kluwak).
Presented with ketupat / rice cake slices
Konro Soup (Makassar)
chicken broth + vegetables + mushrooms
and tuberose

17. Breneba Soup (Manado)
red beans and ribs, served with stir-fry
sauce
Kikil Spicy Soup (East Java)
Blackish brown gravy (kluwak).
Presented with ketupat / rice cake slices
Shrimp Soup (Jepara)
shrimp with seasoning salt and pepper

18. MIXED RICE

19. is rice with various side dishes, like many kinds,
may select one or more side-dishes. The
composition of side dishes: meat, eggs, fish,
vegetables, sauce.
*Nasi = Steam Rice
Mixed Rice

20. Nasi Kapau
Nasi Campur BALI
Nasi Boranan Nasi Rames
Nasi Gudangan Nasi Lodeh

21. • Acculturation Indonesian
cuisine to European
society.
• Rice Miscellaneous:
uduk, white, fried.
• Side dishes: empal,
scrambled eggs, boiled
eggs, pergedel, chili fries,
hot, curry, brongkos,
scrambled, stir spinach,
noodles, crackers,
pickles.
• Eating with formal dress
RIJSTTAFEL

22. COMPLETTE SEPINGGAN

23. • Complete: nutrient content and
the combination of the foods are
good.
• Mixed know: tofu, potatoes,
vegetables, peanut sauce, soy
sauce.
• Variation: kupat tahu, tahu
bolsters, tahu gejrot, tahu tek,
tahu pong, tahu telur (tofu
eggs).
• Pickles: a variety of fruit and
vegetables, vinegar, sugar, and
yellow crackers.
• Variation: pickled fruit
• Manado porridge: rice porridge
by vegetables, fish etc. Salty and
spicy
• Rujak Cingur: seasoning paste,
various vegetables and fruit
dishes, rhombus and slices of
braised veal lips, also fried tofu
and tempeh.

24. MINIMALLY PROCESSED
FOOD

25. • Food was little changed
original nature, similar raw
materials / fresh:
• Variation:
• Lotis = slices of various fruits
with sugar sauce.
• Rujak = like Lotis but small fruit
slices and mixed with sugar
sauce.
• Trancam = sliced various
vegetables and spices mixed
leaf grated coconut.
• Karedok = various vegetables
like trancam but marinade of
crushed fried peanuts.
• Salad - chili = variety of
vegetables were just washed
arau boiled and eaten with a
variety of sambal partner.

26. THE FOOD IS FRESH,
HEALTHY, FULL

27. • The combination of full
material, prepared
immediately before
serving.
• Variation:
• Gado-gado = fresh
boiled vegetables, tofu,
eggs and peanut sauce
cooked with coconut
milk and soy sauce.
• Pecel = stew mixed
vegetables + peanut
flavor.
• Lotek = similar pecel

28. FUTURISTIC

29. TEMPE
First Indonesia
Symbol height of human dignity
creator
• Pour fungi to better prepare
soy protein in the digestive
tract.
• Cheap, easy to make
Specific: mushroom culture
• --usar: Rhizopus oligosporus
Variation:
• Tempe Benguk, tempeh,
lentils, tempeh lamtoro
• Tempe gembus, Tempe
Bongkrek, oncom
Supple - cooked into dry or wet
food (fry)
Weakness
• Flavour is not all like, After
taste is a bitter taste

30. PROBIOTIC

31. • Useful for digestive
health
• Tape, gatot, growol,
curd
Culture Microbiological :
• Tape = Saccharomyces
cerevisiae
• Gatot & growol = lactic
acid bacteria
• The Dadih(fermented
cow milk) = Lactobacillus
bulgaricus

32. THE CONCEPTUAL OF
HEALTHY, TASTY AND BEAUTY

33. HERBAL DRINKS
• wedang uwuh
• a hot ginger drink
• wedang asem
• wedang serai
(lemongrass)
• Semelah pace
HERB:
• Saffron-colored rice
(Beras Kencur)
• Tinospora cordifolia
(Bratawali)
• turmeric tamarind (Kunyit
Asem)
• Galian Singset