Indonesia food list

1. Arsik

History:

Arsik is a traditional dish from the Batak people in Indonesia, particularly the Batak Toba tribe. This dish
is known for its unique spicy and savory flavors. Here's a bit of its history:

Origin: Arsik is believed to have originated from the Batak word "Asik," which means delicious in their
language. Originally, it was a traditional dish prepared for special Batak Toba cultural ceremonies, such
as weddings.

Influences: Over time, Arsik has been influenced by other cultures, particularly Indian culture,
incorporating spices like turmeric, coriander, and cinnamon into the dish.

Arsik Recipe (Simple Version):

Ingredients:

500 grams of carp or catfish, cut into pieces

2 stalks of lemongrass, bruised

2 bay leaves

3 kaffir lime leaves

1 tablespoon of vegetable oil

500 ml of thick coconut milk

Salt to taste

Sugar to taste

Spice Paste:

6 shallots

3 cloves of garlic

4 red chilies (adjust to your desired spiciness)

1 cm of ginger

1 cm of turmeric

Instructions:

Heat oil in a pan, sauté the spice paste until fragrant.

Add the fish and stir until it changes color.

Add lemongrass, bay leaves, and kaffir lime leaves. Stir well.

Pour in the coconut milk, add salt, and sugar. Stir until the spices are absorbed, and the coconut milk
thickens.

Cook until the fish is done and the flavors have melded, stirring occasionally.

Serve Arsik with steamed white rice.

2.naniura
History:

Naniura is a traditional dish from the Batak people of Indonesia, especially the Batak Toba tribe. This
dish is known for its unique preparation method, which includes using raw freshwater fish. Here's a bit
of its history:

Origin: Naniura is believed to have originated from the Batak Toba culture. The name "Naniura" comes
from the Batak Toba words "na ni ura," which roughly translate to "he/she is flat" in reference to the
flattened appearance of the fish fillets in the dish.

Cultural Significance: Naniura is often prepared for special occasions and gatherings in Batak Toba
culture, such as weddings and traditional ceremonies. It represents the Batak culinary heritage and their
love for fish.

Naniura Recipe:

Ingredients:

250 grams of fresh, boneless fish fillets (commonly used fish include tilapia or carp)

5 red chilies (adjust according to your desired spiciness)

4 cloves of garlic

2 kaffir lime leaves

2 stalks of lemongrass, bruised

1 tablespoon of toasted shrimp paste (terasi), optional

Salt to taste

Lime leaves or kaffir lime leaves for garnish

Lime wedges for serving

Instructions:

Begin by finely chopping the fish fillets into small pieces.

In a mortar and pestle, grind the red chilies, garlic, and toasted shrimp paste (if using) into a smooth
paste.

Mix the chili paste with the chopped fish, ensuring it's evenly coated. Add salt to taste.

Add kaffir lime leaves and lemongrass for extra flavor, and mix them into the fish.

Serve the Naniura garnished with lime leaves and lime wedges

3.rendang

" is a traditional Indonesian dish, particularly popular in the Minangkabau culture of West Sumatra.
Here's a brief history and a simple recipe for Rendang in English:

History of Rendang:

Rendang is believed to have originated from the Minangkabau people of West Sumatra, Indonesia. It has
a long history, with roots in the Minangkabau culture's culinary traditions. The dish was traditionally
served at ceremonial occasions to honor guests and is known for its rich flavors and slow-cooking
process.

Rendang Recipe:

Ingredients:

2 lbs (900g) beef (typically, you can use cuts like chuck or brisket)

2 cans (14 oz) of coconut milk

2 stalks lemongrass, bruised

4 kaffir lime leaves

2 turmeric leaves (or substitute with lime leaves)

2 tamarind slices (asam gelugur)

1 galangal, sliced (or substitute with ginger)

Salt to taste

For the Rendang Paste:

6 shallots

5 cloves garlic

5 red chillies (adjust for spiciness)

5 dried red chillies, soaked in hot water

1-inch ginger

1-inch galangal (or use ginger)

1-inch turmeric (or use turmeric powder)

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

Instructions:

Blend all the rendang paste ingredients until smooth.

In a large pot, heat some oil over medium heat, and add the rendang paste. Cook until fragrant.

Add the beef and cook until it changes color.

Pour in the coconut milk, add lemongrass, kaffir lime leaves, turmeric leaves, tamarind slices, and
galangal. Stir well.

Reduce the heat to low and simmer the beef, stirring occasionally.

Continue simmering until the beef becomes tender and the sauce thickens. This can take 2-4 hours.

Keep stirring occasionally and make sure the coconut milk doesn't split. Add salt to taste.
Once the beef is tender and the sauce is thick, remove from heat

1.poke

History of Poke:

Poke is a traditional Hawaiian dish that has its roots in the native cuisine of the Hawaiian Islands. The
word "poke" means "to slice" or "cut crosswise into pieces" in Hawaiian, which is a fitting description of
how the dish is prepared. While it has gained popularity worldwide in recent years, poke has been a
staple in Hawaiian cuisine for centuries.

Historically, poke was made by Hawaiians using the abundance of fresh seafood available to them. It
typically consists of bite-sized pieces of raw fish, often tuna, marinated in a combination of soy sauce,
sesame oil, seaweed, and various seasonings. Over time, poke has evolved to include a wide variety of
ingredients and flavor profiles, and it's now a versatile and customizable dish enjoyed by people around
the world.

Hawaiian Poke Recipe:

Ingredients:

1 lb fresh sushi-grade ahi tuna, cubed

1/4 cup soy sauce

1 tsp sesame oil

1 tsp rice vinegar

1 tsp honey

1/2 tsp grated fresh ginger

1/2 tsp minced garlic

2 green onions, chopped

1/4 cup diced sweet onion

1/4 cup chopped cucumber

1/4 cup diced avocado

1 tsp sesame seeds

Sliced seaweed (optional)

Cooked white or brown rice (optional)

Instructions:

In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced
garlic to create the marinade.

Add the cubed ahi tuna to the marinade, making sure the fish is well-coated. Let it marinate in the
refrigerator for at least 30 minutes to allow the flavors to meld.

While the fish is marinating, prepare your choice of accompaniments such as green onions, sweet
onions, cucumber, and avocado.

After marinating, gently mix in the chopped vegetables and avocado with the marinated tuna.

To serve, you can arrange the poke on a bed of cooked rice or as a standalone dish. Sprinkle sesame
seeds on top, and you can add sliced seaweed for extra flavor and texture.

Enjoy your homemade Hawaiian poke!

2.gelato
The closest history of Gelato comes from Sicily, an island in southern Italy. Francesco Procopio dei
Coltelli, a fisherman in Sicily in 1686 succeeded in making the first ice cream making machine. In contrast
to Buontalenti who invented the gelato dish, he was the first person to sell gelato to the public by
establishing a cafe in Paris, France with the name "Café Procope", which quickly became one of the most
famous places and literary buildings in France at that time. [3] Meanwhile in Italy, the popularity of
gelato among a large part of the population only increased in the 1920s-1930s in the city of Varese
located in the northern part of Italy, which is where the first gelato cart was developed. However, the
traditional art of making gelato is passed down from generation to generation from father (usually) to
son. It continued to be improved and perfected until the 20th century, when many gelato makers began
to emigrate, taking their knowledge with them throughout Europe. To date, more than 100,000 gelato
outlets have been established throughout the world.

1 kg ripe mangoes

400 ml sweetened condensed milk

200 gr whip cream powder

400 ml ice water

How to make:

The first step, cut the mango into pieces, put it in the blender. After that, blend it with sweetened
condensed milk until soft. Mixer whip cream powder and ice water until fluffy. If so, add the mango juice
continuously. Stir until smooth. Put the mixture in a container then store in the freezer for 6 hours.
When it's been 6 hours, take it out of the freezer, blend until smooth. Then, pour it back into the
container and put it back in the freezer for 2 hours. After 2 hours, the gelato is ready to be served and
eaten!

3.fondue

Fondue originated in the 18th century in Neuchâtel, a region in Switzerland.[5] Residents in these areas
are far from big cities and when winter arrives they find it difficult to get fresh food.[6] They also had to
survive by eating bread and cheese made in summer and stored until winter.[6] The cheese and stale
bread they ate were unpleasant and hard.[6] They later discovered that the cheese tasted better and
was easier to eat if heated over a fire.[6] Bread also becomes softer when dipped in cheese.[6] In
addition, they began adding wine and other spices to make the food more delicious.[6]

Poor villagers don't have the money to buy enough cutlery, so they only use one pot to eat together.[6]
They also had to gather near the fire to stay warm.[6] The second thing is what makes fondue a
communal food eaten together by a community.[6]

The slaves introduced this food to their masters, who were mostly merchants and nobles.[5] These
nobles then served fondue to their noble friends from other countries.[5]

Jean Anthelme Brillat-Savarin, a culinary expert from France, mentioned fondue in his famous work, La
Physiologie du Goût (The Physiology of Taste), which was first published in 1825.[7][8] He tells about the
Bishop of Belley named Madot who at a banquet used a spoon to eat fondue instead of a fork.[7][8] The
bishop also became the topic of conversation among the guests present at the banquet.[7][8] Brillat-
Savarin also includes a fondue recipe in his book.[7] Apart from that, he also shared how to make
fondue with a restaurant employee in Boston.[8] At that time Brillat-Savarin was in exile in the United
States for two years after the French Revolution

500 ml skim milk

250 grams cream cheese

500 grams of cheese (can be made from various combinations of cheese such as mozzarella, cheddar or
parmesan)

1 clove of garlic

1 tbsp lime juice

2 tbsp cornstarch

salt and pepper to taste

Saute the crushed garlic, using medium heat.

Add cream cheese and stir.

Once the mixture has melted, add the milk and stir well.

Cook until boiling then add cheese and stir until smooth.

Add orange juice.

Add salt and pepper then stir well.

Dissolve the cornstarch with water and add to the fondue mixture.

Stir well.

Serve fondue with bread or other food.

Indonesia food list

Rendang,naniura,arsikgulai ikan Patin, gulai belacan, otak otak,empek empek,ayam betutu,soto

Nasi tiwet.

Overseas food list

List makanan luar : glato ( itali), kebab (turki) , pho ( Vietnam ) , poke ( Hawai), chicken
rice( Singapura) ,fondou( Swiss) , lasagna( Italia), kimchi,(Korea), bratwurts( Jerman), pad Thai(Thailand),
sushi( jepang), nasi biryani( India).