Bengil Duck, The Ubud Building

Even if the phrase "Duck Bengil '(or' tengil ') reminds you of the first disco ever you go-ah you know what I mean-the kind with flashes of bright blue light that makes you change clothes a dozen times before finally dare to face it-should not be ruled out...

Posted on 14.08 / 0 komentar / Read More

Savory Tasty Satay Kuah Kacang Pak Memeng

Satay is a rather large bull, placed on a steaming hot rice cake pieces. Peanut sauce sprinkled with a bit watery. Nose piercing aroma was really tasty. Rempahnya seasoning soak into the meat. Therefore, when chewed it's tasty tasty tasty. It may also be eaten...

Posted on 14.04 / 0 komentar / Read More

Crunchy Krenyes the Kemumu

One vegetable that is often so mixture of curry or curry. The fibrous stalks and absorb water makes it so unique. Crunchy krenyes with herbs that seep into the pores. But do not the wrong choice, one-one can type that makes the body itch! In traditional markets...

Posted on 14.02 / 0 komentar / Read More

Banana Epe, Delicious Snacks from Makassar

MANY ways to enjoy bananas. There are eaten as such, baked, boiled, until cooked compote. Especially in Makassar, South Sulawesi, processed banana banana enjoyed in Epe. Indonesia is rich in addition to the unique cultural diversity is also rich in culinary tourism,...

Posted on 14.00 / 0 komentar / Read More

Sambal Lemon Raw (from NTT)

LESS feels fit to eat fresh vegetables and grilled chicken without the sauce. To complete it, the menu follows condiment dish is ready to become your friend. Material: 24 pieces of cayenne pepper 10 pieces of red onion 10 star fruit vegetable 10 grains of lime 2...

Posted on 11.54 / 0 komentar / Read More

Ikan Maskrim (from Ternate)

ORDER unsaturated with a dish of fish, create starfruit wuluh processed using traditional recipes from Ternate like this. Granted, it's ripped stomach. Material: 500 grams of mackerel ½ teaspoon tamarind, dissolved in 50 ml water 1 teaspoon salt 200 ml water Enough...

Posted on 11.51 / 0 komentar / Read More

Rojak Eye & Cattle Cingur, Same Delicious!

A delicious menu do not have to be created from a complex manner. Evidence, beef salad is created because the eye is often discarded by the makers cingur salad. Now, eye salad, in addition to cingur cows, so the menu mainstay residents Bangkalan, Madura. At first...

Posted on 11.49 / 0 komentar / Read More

Variety of Food a la Parahyangan

LAND Parahyangan well-known fresh healthy cuisine. A variety of foods, including snack of this region, worth a try. Anything?  Basically Sundanese people hold to the principle of dining in ngariung, which means gathering together to eat. With the principle...

Posted on 11.45 / 0 komentar / Read More

Grasshoppers, Special Food from Gunungkidul

DURING these locusts for the majority of people regarded as pests. However, unlike the case with people in Gunungkidul, Yogyakarta. For them, the locusts into the food expensive and exclusive, especially if it is difficult to get an animal that one. Grasshopper...

Posted on 18.12 / 0 komentar / Read More

Pesmol Betawi

In the past, bandeng (milkfish) is the most prestigious fishing for the Betawi people. Milkfish always be a center-piece for shipment Lebaran, conduction to the prospective relationship between parents, and also serving on the event. In contrast to cork a cheap...

Posted on 18.09 / 0 komentar / Read More

Soto Banjar Must Use Milk

Every time I asked via Twitter about soto reference banjo in Jakarta, I always mention your name and address of this restaurant. As a result, every time I stop by here, I was never allowed to pay for food that my message. Apparently, every person I "navigate"...

Posted on 17.57 / 0 komentar / Read More

See The History of Stew (Semur)

INDONESIA has many specialties. One of them stew, which turned out to have a long history, precisely since the 1600s.Who does not know stew? It seemed the majority of Indonesian people ever tasted. However, not everyone knows that food berkuah chocolate and sweet-savory...

Posted on 17.52 / 0 komentar / Read More