Indonesian cuisine is one of the richest culinary traditions in the world, 
and full of strong tastes. The richness of its cuisine is a reflection of the 
diversity of the culture and traditions of the archipelago, 
which consists of around 6,000 inhabited islands, and occupies 
an important role in Indonesia's national culture in general. 
Almost all Indonesian dishes are rich in spices derived from spices 
such as candlenut, chili, key gatherings, galangal, ginger, kencur, turmeric, 
coconut and palm sugar with the use of cooking techniques according to 
ingredients, and traditional traditions which also have influence through 
trade originating from India, China, the Middle East and Europe.

Basically there is no single form of "Indonesian cuisine", 
but rather, the diversity of regional cuisine that is influenced
locally by Indonesian culture and foreign influences. For example,
 rice is processed into white rice, ketupat or lontong (steamed rice)
 as a staple food for the majority of the Indonesian population,
 but for the east it is more commonly consumed sago, corn, 
cassava and sweet potatoes. The general form of presentation 
of most Indonesian foods consists of staple foods with side dishes
 in the form of meat, fish or vegetables on the side of the plate.

In Indonesia it consists of various kinds of tribes and cultures such as the Acehnese, Javanese and Betawi tribes. Of course there are also many Indonesia culinary such as Empek Empek from Palembang, Serabi from javanese,Ketoprak from betawi,Nasi Gudeng from Yogyakarta. Here are the typical regional foods found in Batam.

KETOPRAK

Ketoprak is one type of Indonesian food using ketupat which is easy to find. Usually ketupat is sold using a stroller on the streets or on the sidewalk. Ketroprak is authentic Indonesian food.

The main components are tofu, vermicelli, cucumber, bean sprouts and can also use boiled eggs supplemented with peanut sauce, sweet soy sauce, and a sprinkling of fried shallots. Can also be served with additional crackers or chips melinjo. Some versions also include tempe as a component. The tool used to process ketoprak is not difficult, you just need to press and knife.

Similar to pecal, ketoprak also has peanut sauce. The difference 
is in the material presented. If pecal is mostly vegetables, it is different 
with ketoprak which only serves ketupat and toge. In some traders, 
sometimes added noodles, tofu, and even eggs. To be more delicious, 
do not forget to add fried onions.

Although easily found in Batam, in fact the origin of this food 
is still questionable. Some people believe that ketoprak is one
 of the typical foods of Betawi, a majority tribe of Jakarta residents.
 But there are also those who call ketoprak food originating from  Cirebon
area. Another opinion said, Ketoprak actually originated from Central Java.
 There is no definitive evidence which confirms that one of those 
three regions originated from the birth of ketoprak food.

In addition to its origin, which is still mysterious, 
another unique thing about ketoprak food is its name.
 Many opinions about where the name ketoprak appears. 
Some say that ke-to-prak stands for ketupattoge and digeprak.

KERAK TELOR

Kerak Telor is a typical Betawi food made from glutinous rice with egg white,
shrimpand fried shallots which will be added with  spices such as red chili,
kencur, ginger, salt, granulated sugar, granulated pepper, 
and coconut milk which already roasted.

It should be noted that the kerak telor has been around since the
Dutch colonial era. It all started from decades ago, 
where one delicious meal was created accidentally or made by a flock
 of Betawi people living in  Menteng area, the capital city of Jakarta.

We can find kerak telor around indonesia.On ordinary days, 
egg crust can be found in several tourist attractions such as Setu Babakan,
Jagakarsa, South Jakarta and the City of Srengseng Forest, 
West Jakarta. At certain moments such as in the framework 
of the anniversary of the city of Jakarta, egg crust can be found at Pekan Raya
 Jakarta, Kemayoran, Central Jakarta.At batam we can found
 it in nagoya and absloutely it has amazing taste that we should try

GONG GONG

Gonggong is an endemic biota that lives in the waters of the Riau archipelago.
This food is a local culinary that is in great demand by domestic and foreign
tourists.People like it because of its nutritional content and delicious taste.

In addition to its delicious taste, Gonggong also has a fairly high nutritional 
value. It is not surprising that Gonggong is one of the culinary highlights in the
Riau Islands, because in every seafood restaurant (well-known) or at official 
events it always serves these special delicious cuisine.

To eat gonggong, we need a gouging tool. Generally use toothpicks. 
With the toothpick. When it comes out, the gonggong meat is dipped in 
sambal kacang, sambal kecap, or sambal tauco, then eaten.

Well, if you visit the Riau Islands like Batam Island, Tanjung Pinang 
(Bintan Island) and its surroundings, you are obliged to taste the typical 
culinary Gonggong. Enjoy the delicacy and nutritional content of Gonggong.