rendang from padang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Culinary experts often describe rendang as: 'West Sumatra caramelized beef curry'. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods' list.

soto kudus from kudus

Soto Kudus is derived from the Holy Spirit. There are two types of Holy Soto soto soto buffalo chicken and additives in soto, suwiran fried chicken, bean sprouts, fried shallots, celery, and garlic fries.

Holy Soto clouds have traditionally served in small bowls for a portion soto. Holy soto dish is not only found in the Holy Spirit, now can also be found in various cities in Indonesia.

No holy Soto that use beef, because people are very respectful hindu saints. it originates from the old days when times sunan holy, then dikudus many people who converted Hindus and the ranking of order for all citizens to respect the sacred hindu always. culture that already happened up to now.

gado gado from betawi

Gado-gado (in Indonesian or Betawi language), also known as Lotek (in Sundanese and Javanese) is an Betawi dish or Indonesian salad consisting of boiled vegetables served with a peanut sauce dressing. It is differed from lotek atah or karedok for its fresh and raw versionof the vegetable covered with peanut sauce. Another similar but not the same dish is Javanese pecel. It is thought to have originally been a Sundanese dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.
Gado-gado is part of a wide range of Indonesian dressing and salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches per order, in front of the customers to suit customers' personal preference on the degree of spiciness (the amount of chili pepper). However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce. Gado-gado sauce is not to be confused with satay sauce.
Many stores now offer Gado-Gado dressing in dried blocks to which simply require to add hot water, making it easier and cheaper to cook at home

pempek from palembang

Pempek is the best-known of Palembang's dishes. Its origin is undoubtly Palembang, however the history behind the creation of this savoury dish is unclear. According to local tradition, around the 16th century there was an old Chinese immigrant who lived near the Musi river. He noticed an abundance of fish caught by the local fishermen. In the Sumatran tropical climate, before the invention of refrigeration technology, most of these unsold leftover fish decayed and were wasted. The indigenous people, however had limited knowledge and techniques for processing fish. During that period, most of the indigenous people simply grilled, fried or boiled their fish instead of adding other ingredients to make new dishes. The old Chinese man mixed in some tapioca and other spices, which he then sold around the village on his cart. The people referred to this old man as 'pek-apek, where apek is a Chinese slang word to call an old man. The food is known today as empek-empek or pempek.

Another theory suggests that pempek was a Palembang adaptation of Southern Chinese ngo hiang or kekkian (fish slice) as a surimi (魚漿, yújiāng) based food. But instead of being served in soup or plainly fried, pempek is notable for its spicy palm sugar-vinegar based sauce.