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| 17 Types Of Typical Culinary Independence Celebration Dishes Of RI |
Special food-themed red white this is probably there already you know it but there are also foods that could be yet you know.
1. Telok Pindang
Telok pindang is poached eggs with dipindang way. Telok pindang is closely linked to Musi Rawas Pindang culinary in Palembang. Telok boiled boiled with water already mixed acids.2. Sticky Rice with chopsticks
Sticky rice with chopsticks is a type of food and visitors who pinned with a chopstick. Sticky rice with chopsticks is the accompanying food can be just as equally be enjoyed with telok pindang, telok ukan or telok abang.3. Telok Ukan
Telok ukan is egg which is a blend whisk eggs, coconut milk and spices more then put back into the shell of the egg and then steamed until cooked.Among the other culinary telok Palembang, telok ukan rendering process is the most complicated but taste delicious.
4. Telok Abang
Telok abang is a red hard-boiled egg that came from Palembang. Telok brothers always presented a special on Indonesia independence day on August 17.Telok abang usually use a duck egg. However later telok abang using chicken eggs as well because the price is cheaper. The dye used is the food coloring so that it will be consumed.
Telok abang are usually sold with a miniature ships. The miniature ships of this is what makes kids interested in buying telok abang.
5. Nasi Tumpeng
NASI tumpeng is served with yellow rice cone shape in a tampah or tray. Then around it comes with side dishes like dry, shredded chicken, spicy fried potatoes, a fried egg that's been cut into small pieces, the fritters until small pieces of fried chicken.NASI tumpeng usually served as an expression of gratitude in the framework of the anniversary. Nasi tumpeng also made a contest in celebration of independence in every August 17.
6. Chicken Tuturaga
Chicken tuturagaresepmakansedap.comChicken Tuturaga is typical of Manado with catas nutty taste. Tuturaga chicken usually suitable when the rainy season or winter to warm up the body.
Tuturaga was originally a culinary use basic ingredients meat turtle. But since the turtle is designated as a protected animal, essentially any material replaced with chicken.
Tuturaga is almost similar to chicken opor ayam delights but has a more spicy taste catas so more mouth-watering.
7. Queen of Sorrow
Queen of sorrow is the typical culinary of Ambon as usual but rujak by using the Queen of herbs is thicker. In addition to spicy rujak this sorrow, also got a taste of sour and sweet.8. Kohu Kohu
Kohu kohu-is typical of the Moluccas form urap. Its main ingredients are vegetables such as bean sprouts, string beans, grated coconut and the difference with urap in soil is a mixture of Pasundan tuna special. It tasted savory, mengenyegarkan and a favorite for residents of Ambon.9. the Kerabu Betik
Kerabu betik urap is typical of makana which became Malaysia. Kerabu betik using basic ingredients papaya mixed with savory spices and spicy. Kerabu betik also sometimes use other ingredients such as banana heart fern shoots, or other vegetables.10. Solo Strait
The Strait is a Solo food special Javanese-influenced European specialties. Strait Solo derived from Surakarta or Solo. The material essentially used the meat has cooked in with some spices such as nutmeg, cloves, cinnamon and other spices to make a Solo Strait has a rich flavor.11. Jaja Batun Musketeer
Jaja Batun Musketeer is makana typical of the island of Bali. Jaja Batun Musketeer using basic ingredients glutinous flour. Jaja Batun Musketeer nearly akin to gruel candil but has a flat shape. The taste is sweet and chewy.12. Bandros
Bandros is the food with the basic ingredients of a mixture of rice flour, grated coconut and coconut milk. Typical culinary origin of West Java is served with a sprinkling of granulated sugar. Very delicious enjoyed warm-warm coffee or tea as a friend.Bandros traders hardly ever absent when the celebration of 17 Agustusan. No wonder bandros is always a mandatory culinary moment commemorating the independence.
