two meals in the morning, especially if it is not BIKA AMBON

 

One of Indonesia's regional specialties is Bika Ambon. This typical cake-shaped food is made from a mixture of sugar, eggs and coconut milk. Usually, Bika Ambon has a very spicy aroma. When you hear the name Bika Ambon cake, you may wonder why the name and origin of this food are so contradictory. Although named after Ambon, this cake does not come from Ambon, a province in eastern Indonesia, but from the capital city of Medan in North Sumatra.

Bika Ambon is known as Indonesian snacks as a typical culinary dish from Medan, North Sumatra. The fragrant smell of Bika Ambon makes it a special food or a popular souvenir when visiting the North Sumatra province. Derived from the name Jalan Ambon, this food is tapioca or sago cakes that are hollow and fibrous. This cake is yellow in color with a cavity that resembles an anthill. This cake with an original flavor is one of the traditional snacks made with fermented fruit juice or palm wine to create the cavity that characterizes this cake. Bika Ambon has an interesting origin story.

Especially the name "ambon" in traditional Medan cuisine. Bika Ambon cake is a twist on the typical Malaysian Bika, with the addition of palm sap or palm wine as a developer. Bika Ambon has a shelf life of 3-4 days but does not contain preservatives. This cake has a soft and slightly chewy texture and is perfect for morning tea or coffee.

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pink beach, maybe this is a good name for this beach.

 

Labuan Bajo, Komodo District, West Manggarai Regency, East Nusa Tenggara (NTT), has incredible natural charm. There is a bright red sand beach to view the Komodo dragon habitat. Popular tourist objects in Labuan Bajo that must be visited are Pink Beach and Komodo Island. Here is a brief overview of Pink Beach and Komodo Island. Apparently, Pink Labuan Bajo Beach is one of Indonesia's maritime charms that can be found in various places. This beach is unique because of the color of the beach sand that is rarely found on other beaches. One of the most famous is the pink beach of Lombok. But Lombok's pink beaches aren't the only ones. There are about 6 other places that also have similar tourist attractions.

Well, Labuan Bajo as an emerging marine tourism spot also has the uniqueness of this beach. Called Pink Beach because the sand on the beach is pink (pink). Locals prefer to call it Red Beach, while foreign tourists prefer to call it Pink Beach. The soft pink color that comes out is even better, especially when the waves wash away the sand. It is not known exactly where this beautiful sandy pink color comes from. Some claim that the pink color comes from fragments of dead red coral, and in fact, many are found on this beach.

Another view is that the pink color of the Pink Beach sand is due to the presence of microscopic animals called foraminifera, which produce a bright red or pink color on coral reefs.

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This culinary can be called different from the others Manuk Na Pinadar

 

One of the largest provinces in Indonesia, North Sumatra offers natural and culinary riches that are so enticing that it makes the tongue tremble when we taste the culinary delights of this country nicknamed "Golden Land". One of them is Manuk Napinadar or Chicken Napinadar. This typical Batak cuisine is usually served at certain times like traditional festivals. “Manuk Napinadar is a typical Batak dish. It used to be used as a plate for kings,” Iyan, a resident of Dairi, North Sumatra, said recently. His cuisine is something unique. First, chicken meat is cooked with special spices.

After cooking, it is roasted, after which the main ingredients are seasoned with roasted spices such as andaliman (batak pepper), garlic, and kandil. this napinar bird. It is served with warm white rice, fresh vegetables and, what is most interesting, it is eaten with the sauce with which the chicken is cooked, it is not served in a bowl but in a glass. The Manuk Napinadar that is felt is not made with the addition of blood but with grated coconut. The taste is spicy, tasty, the meat is very tender.

If you like soy sauce, make soy sauce too. If you don't like it, that's ok because the original menu doesn't have soy sauce, but some chefs have modified it by adding soy sauce to enhance the flavor. Equally important is the preparation of Andaliman, a typical Batak Toba spice whose taste has gone global and makes the special menu even more special. You can prepare 1½ tablespoons of Andalima.

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a snack for your appetite, especially if it is not SAMBAL TUKTUK from North Sumatran

 

Over time, people have learned more and more to invent new things just for satisfaction and pleasure, like food. Many foods are made by people with unique names to make them sound good, so people think of the name of the food. The name of the food will be made as attractive as possible so that people are interested in trying the food. What is Sambal Tuktuk Sambal Tuktuk is a chili sauce from North Sumatra.

Sambal Tuktuk is a typical Batak chili sauce. In the past, tuktuk sauce was usually mixed with aso-aso fish, a type of fish that almost resembles dried mackerel. Traditionally, tuktuk sambal is also prepared with a mix of fresh anchovies. Like other typical Batak dishes, sambal tuktuk tastes sour and spicy because it is prepared with andaliman. You may have also tried the Javanese flavored Tuk Tuk Sambal, but what sets it apart is the use of Andalima Batak Sambal, which is commonly used as a cooking spice by the Tapanuli people.

Sambal Tuk Tuk is not only a delicious side dish for grilled fish, but this chili sauce is also delicious as a side dish for grilled chicken, fried fish, and fried chicken.

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special attraction, LAKE KALIMUTU, East Nusa Tenggara

 

Speaking of regular tours in East Nusa Tenggara, it turns out that not all of them are about Komodo National Park. Because in this province there is also the Kelimutu Lake which is included in the area of the Kelimutu National Park. This national park consists of hills and mountains. This forest borders the Kelimutu National Park with 24 villages in 5 sub-districts in Ende Regency. This lake itself is on top of Mount Kelimutu, which has a height of around 1,631 meters above sea level.

There is no denying that one of the most recognizable sights in Kelimutu National Park is the lake. Historically, this beautiful lake was first discovered in 1915 by B. Van Suchtelen, a Dutch military commander. At that time, Suchtelen told local residents about the lake on Mount Kelimutu. Suchtelen said that on the top of the mountain there are three lakes of different colors. At first anyone who knew could not believe it, because the three colors of the lake mentioned by B. Van Suchtelen were the same colors of the Dutch flag.

Until then, the residents of the area verified with their own eyes the existence of the lake. The beauty of the lake was later captured in a 1929 painting by Y. Bouman. Since then, the name of the lake on the mountain peak has become popular and attracts a lot of attention from tourists. The name Kelimutu itself is a combination of two words, namely quality and quality. Keli means mountain and quality means cooking. Therefore, the name Kelimutu can be literally interpreted as a boiling mountain. But actually the name Kelimutu is the name of the mountain, while the lake on top of the mountain has its own name.

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Culinary to increase appetite, which only exists in West Sumatra

 

When you cross the Maninjau-Lubuak Basuang Road in Bukittinggi City, look left and enjoy the beautiful natural scenery while relaxing your eyes. If you're not satisfied, enjoy the beauty of Maninjau from the car, drive by and feel the fresh air around the lake. If that's not enough, you can hop off and stop at a simple lakeside shop. So not only the eyes are satisfied with the natural charm of Maninjau, but the tongue and stomach are also satisfied with the unique culinary delights of Lake Maninjau. On the shores of Lake Maninjau, especially in Gasang-Maninjau village, Agam Regency, West Sumatra, there are many simple stalls selling various Lake Maninjau specialties. You can enjoy dishes like Palai Rinuak, Rinuak Goreng, Pensi, Bada Masiak and Bada Goreng. According to exhibitor Uni Meli, Palai Rinuak and Rinuak Goreng were the most popular among visitors. Rinuak is a species of fresh fish that lives in Lake Maninjau.

Rinuak means small in the Minang language. As the name suggests, Rinuak fish are very small and yellowish-white in color, similar to Medan anchovies. The Rinuak fish is very special because it can only live in Lake Maninjau. Even after being caught in fishing nets and then lifted above the surface of the water, this fish will die instantly, unlike most fish that can survive a few seconds after being caught. Even in a shelter filled with oxygen, Rinuak fish will not survive except in Lake Maninjau. Therefore, fresh Rinuak fish can only be found around Lake Maninjau. Visitors who want to take them with them as a souvenir can buy them in processed forms such as Rinuak Palai, Fried Rinuak, Salted Rinuak Fish, or Rinuak Crackers.

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It can be said that this cuisine is interesting and special in LAMANG TAPAI.

 

West Sumatra (West Sumatra) is indeed rich in culinary delights. One of the most delicious dishes is Lamang Tapai. Lamang Tapai is a culinary legend that still survives and can be found in traditional markets, stalls, and street vendors. For the Minang people, lamang tapai is often the prima donna in events ranging from customs to festivities. the right character to describe this dish as one of the typical Indonesian dishes originating from West Sumatra. Lamang is a type of food made from glutinous rice or also called pulut that is cooked by burning it on a bamboo stick.

The Lamang are generally found in areas steeped in Malay culture, be it Peninsular Malay, Sumatra, or Kalimantan. One area where lemang has become a local culinary dish is in the West Sumatra state of Minangkabau. Each region has its way of enjoying this delicacy. But generally, lemang is eaten in two flavors, namely sweet and salty. This culinary presentation technique also has its own characteristics depending on the complementary ingredients that accompany it. In addition to these two serving techniques, lamang in Minangkabau is also served with a mix of sour flavors. This lemang is mixed with black sticky rice or called lamang tapai.

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culinary extreme nail curry, but not the culinary one

 

typical of Padang for being one of the most hunted. Which? This typical Minang cuisine has a strong flavor of spices, thick, savory and spicy seasonings. Not surprisingly, restaurants are popping up all over Padang. In fact, not a few try to serve restaurant-style Padang food, even at home. Not just rendang, other Padang menus such as omelets, various balads, and various curries are often served as comfort food. Especially for those who love Padang cuisine,

Padang restaurants often offer satay, soto or vegetable lozenges in addition to various popular menus. Uniquely, this Padang Vegetable Ketupat only uses Paki Paki Vegetables or also known as Kukui Kuku. Not only does it taste good, but it is also nutrient-dense because the ingredients it is made from contain a lot of nutrients. This fern plant is a type of vegetable that is very easy to find in West Sumatra.

This plant thrives in swamps. Also on all types of terrain, such as water, trees and cliffs or river banks. It is very easy for people to find this plant, of course it would be a shame if it was not used, right? The surrounding community then uses it to process it into delicious dishes, and of course, it is high in nutritional value. However, keep in mind that not all ferns are edible. Of the many types of ferns, those that grow around cliffs or river banks are useful and safe to eat. Usually the young stems or leaves are fried or seasoned. The vegetables are taken directly from where you live. Then the vegetables are thoroughly washed and fried in special spices.

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