INDONESIAN

TRADITIONAL
FOOD
CINDY FERLITASARI
COPRAL CADET
2022.366
 INDONE
SIA
Indonesia is not only famous for its cultural wealth.
However, its culinary wealth is also spread from
Sabang to Merauke. In fact, not a few traditional foods
typical of the Indonesian region are well known to
foreign countries. This traditional food is made from
special ingredients that may only be found in that
region. So that makes the food unique and has its own
uniqueness.

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Indonesian food is famous for its
various preparations of spices and
some are already well-known in
the world for their delicious taste.
Each region has its own specialty.

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Rempah are parts of plants that have a strong aroma and
taste. The types of Indonesian spices also turned out to be
very many and varied. pices from Indonesia are generally
used in three ways by indigenous peoples, namely as a
preservative, as a food flavoring agent, and as a traditional
medicine. Interestingly, this spice plant has been known for
a long time as a native Indonesian commodity that has a
high selling value

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 KINDS OF INDONESIAN
TRADITIONAL FOOD
PEMPE BATAG GUDE
SATAY K OR G PECEL

Sate in Indonesian Pempek is a savoury Batagor is a Gudeg from Yogyakarta Pecel is a traditional
spelling, is a Southeast Indonesian fishcake Sundanese dish, and made from young Javanese salad with
Asian dish of seasoned, delicacy, made of fish consisting of fried fish unripe jack fruit stewed peanut sauce, usually
skewered and grilled and tapioca, from dumplings, usually for several hours with eaten with carbs
meat, served with a sauce. Palembang, South served with peanut palm sugar, and coconut (steamed rice, lontong
Sumatera, Indonesia. sauce. milk. or ketupat).
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THANK
YOU