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：
常見別稱：
繁體中文：犀牛水、壞犀牛水、紅犀牛清涼水、萬隆犀牛水
Other Name：Badak Drink, Rhino Drink, Cap Badak Refreshment, Indonesian Rhino Soda
一口喝下，滿滿南洋懷舊味！
Larutan Penyegar Cap Badak, commonly known as "Badak" (meaning "Rhinoceros" in Indonesian, due to its iconic red rhino logo), is a legendary Indonesian herbal refreshment drink that has been produced since the 1930s in Bandung, West Java.
It is a lightly carbonated, sweet-and-slightly-salty beverage with a distinctive herbal and spice flavour profile (including notes of cinnamon, cloves, and other traditional herbs). Widely regarded as Indonesia’s classic home remedy drink, it is traditionally consumed to relieve heatiness, fatigue, sore throat, mild colds, hangovers, and to refresh the body in hot weather.
Cap Badak is a cultural icon in Indonesia and among Southeast Asian communities, instantly recognisable by its red rhino branding and retro glass bottle design. It remains one of the most beloved and nostalgic soft drinks in the region.
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:
