Miscellaneous Regional Foods: Definition, Characteristics, and Examples
The wealth of natural resources of the archipelago, one of which can be seen through the variety of regional specialties in Indonesia. Regional specialties are one of those things that are endless.
Each region in Indonesia has its own taste of food. However, at this time some special foods of certain regions can also be found in other regions.
An example is Malang meatballs which nowadays can also be easily found outside Malang. Likewise, rendang is not only found in West Sumatra, but can be found in almost all parts of the archipelago.
Definition of Regional Food
Reporting from the book " Development of the Culinary Industry Based on Traditional Sulawesi Food ", Syamsul Rahman said that regional specialties are common foods that are usually consumed for generations.
In general, regional food also adapts to the culture, religion, and customs of the local people. There are also special recipes that are the result of a blend of local mainstay spices. Therefore, regional specialties usually reflect the characteristics of the people.
District Specialty Food Features
The differences in the characteristics of each region's food cannot be separated from the availability of existing raw materials. For example, coastal areas in Indonesia will have more typical foods with basic ingredients from marine resources. Meanwhile, regional specialties from mountainous areas will be dominated by tubers, nuts, and other plantation products.
The techniques, tools, and recipes used are also of course different. Everything adjusts to the material to be processed and the legacy that has been given by its predecessors.
Typical West Java Food
- Consists of raw young vegetables
- Dominant sour and spicy taste
- Examples of typical West Java food: Karedok, vinegar salad, empal gentong
Central Javanese Food
- The seasoning is dominated by garlic
- Taste tends to be sweet
- Examples of typical Central Javanese food: Juwana milkfish, spring rolls, bongko
Typical East Java Food
- A lot of use of shrimp paste and petis as seasoning
- The process of cooking in various ways, starting from boiling, pepes, frying, and grilling
- Examples of typical East Java food: Rujak cingur, rawon, mixed tofu, mixed tofu
That was some information about regional specialties. Hope it is useful.
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