Study

Indonesian Cuisine

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Coto Makassar – South Sulawesi (Makassar)

Sambal Roa – Manado

Lontong Medan – North Sumatra (Medan)

Rendang – West Sumatra (Padang)

Soto Betawi – Jakarta (Betawi)

Kapurung – South Sulawesi (Palopo)

Pecel Madiun – Madiun, East Java

Gulai Ikan Patin – Jambi

Rawon – East Java (Surabaya)

Pempek – Palembang, South Sumatra

Ayam Betutu – Bali

Lontong Sayur – Jakarta/West Java

Nasi Kuning Manado – North Sulawesi

Lawar – Bali

Nasi Liwet – Solo, Central Java

Bika Ambon – Medan, North Sumatra

Ayam Tangkap – Aceh

Sate Padang – West Sumatra

Pallubasa – Makassar, South Sulawesi

Tinutuan (Bubur Manado) – Manado, North Sulawesi

Papeda – Papua/Maluku

Kerak Telor – Jakarta (Betawi)

Ikan Woku – Manado, North Sulawesi

Nasi Megono – Pekalongan, Central Java

Mie Aceh – Aceh

Gudeg – Yogyakarta

Tempe Mendoan – Banyumas, Central Java

Ikan Bakar Manado – North Sulawesi (Manado)

Sayur Asem – Sundanese (West Java)

Tahu Gejrot – Cirebon, West Java