Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Makanan ini dipengaruhi oleh imigran Tionghoa. Pengucapan bahasa Indonesianya mirip dengan kata Hokkien untuk zongzi (pangsit ketan). Saya melihat banyak orang Indonesia mengantre, jadi saya mencobanya. Rasanya agak berbeda dengan zongzi Kanton. Zongzi Indonesia berukuran lebih kecil, dan beras ketan di dalamnya hampir tanpa butiran, membuatnya lebih mirip kue beras berbentuk mangkuk. Isinya berisi daging cincang dan juga sesuatu yang mirip lemak babi. Anda juga bisa menambahkan bumbu.
This is a food influenced by Chinese immigrants. The Indonesian pronunciation is similar to that of the Hokkien word for zongzi (sticky rice dumpling). I saw a lot of Indonesians queuing up, so I went to try it. I think it tastes quite different from Cantonese zongzi. Indonesian zongzi are smaller, and the glutinous rice inside is almost grainless, making it feel more like a bowl-shaped rice cake. The filling contains some minced meat and also includes something that looks like pork fat. You can also add spice.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
