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.
