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      "title": "TOP 10 MALAY DISHES TO EAT IN MALAYSIA",
      "body": "We reckon Malay cookery is one of the most under- represented cookeries on the world stage. If you ’re in Malaysia take the time to venture off the beaten path and seek out some of the dishes mentioned below. You'll be blown down by the flavours, variety and sheer tastiness of Malay cookery. For details of where to eat these dishes visit [yummyadvisor](https://www.yummyadvisor.my/).Happy eating!\n\n![Gurame_bakar_kecap_2.jpg](https://cdn.steemitimages.com/DQmaFfKKKxAVt4pV35y49nXy9gBio3DJBoNoYHUW2AGtuga/Gurame_bakar_kecap_2.jpg)\n\n###  1. Ikan Bakar \nIkan bakar translates to ‘ burnt fish ’ but what actually awaits you is a BBQ seafood feast like no other. Fresh original fish including squid, barramundi and stingray are wrapped in banana leaves and also basted with a racy chilli sauce before being cooked on the caff . Hoarse, short whole fish are served with rice and ulam( fresh vegetables and sauces) to produce a mouth soddening seafood feast. \n###  2. Masak Lemak Cili Api \n Masak lemak cili api is a style of cuisine that uses coconut milk, chilli, spices and aromatics. The masak lemak gravy is delicate and racy and poured over colorful meat. Our favourite way to enjoy masak lemak is with smoked flesh and fish. Served with white rice and ulam( fresh vegetables and sauces) this is a Malay fave. \n###  3. Laksa \nYou ’ll find that nearly each state in Malaysia has its own interpretation of laksa. The contents of your coliseum will vary- you might find wheat polls in a delicate coconut broth or rice polls in a racy, pungent broth. redundant constituents might include tofu airs, lettuce, arsonist gusto flower, funk or slices of BBQ pork depending on the variation you're eating. One thing’s for sure- it’s bound to be succulent! \n### 4. Nasi campur\nNasi campur means mixed rice and it’s one of the best ways to lunch if you’re unsure what you feel like! Load up a plate with a buffet selection of different curries, vegetables dishes, salads, stir fries and crunchy fried treats like fried bergedil (a potato croquette of sorts). This is a style of eating that you will not get sick of!\n![6O4A8636.jpg](https://cdn.steemitimages.com/DQmYv3RtCVaHLAQduF8xVr2KPAPgUcG4UvZSw5KaCH1Fvhc/6O4A8636.jpg)\n\n###  5. Nasi Kukus \n Nasi kukus is a hoot of flavour. A mound of lately fumed white rice is doused in delicate gravies and outgunned with a piece of golden fried funk, roasted pineapple and a racy sambal. The texture and flavours of the dish are varied and you ’ll find yourself coming back for further! \n### 6. Nasi Lemak \nYou ca n’t visit Malaysia and not eat the public dish of nasi lemak! Traditionally a breakfast dish, in reality this classic mess is eaten at all hours of the day. Nasi lemak is made up of rice cooked in coconut milk and pandan splint, sambal, fried anchovies, boiled egg, peanuts and refreshing cucumber. In its simplest form it’s wrapped up in a banana splint package else it’s served with side dishes like rendang or fried funk to produce a more substantial mess. This is one dish you don't want to miss! \n###  7. Char Kuey Teow \n Char Kuey Teow is a popular fried pate dish in Malaysia. The Malay interpretation of this Chinese dish may warrant the addition of pork lard and Chinese pork link but it's by no means a couch potato in the taste stakes. You ’ll find a dry interpretation which is analogous to the Chinese interpretation called kuey teow goreng as well as a wet interpretation. Both are cooked in a wok over high heat and use rice polls, frequently seafood, sambal, sweet soy and aromatics to produce a satisfying plate of fried polls. \n### 8. Asam Pedas \nAsam pedas is particularly notorious in Melaka and Johor. Seafood and occasionally beef is cooked in a sour tamarind gravy with okra and served with white rice, vegetables and half a interspersed egg. Asam pedas has a great depth of flavour- pungent and a little racy- we suggest trying it with ikan pari( stingray). \n###  9. Ikan Patin Tempoyak \n For the durian suckers out there, you ’ll want to try tempoyak a fermented durian paste which is most notorious for being cooked with ikan patin, a brackish fish. Tempoyak is n’t as pungent as the fruit in its raw form but imparts a beautiful aroma and gooey flavour to the fish. Try this dish with the fish cooked in a tempoyak gravy or bakar style where the fish is grilled and outgunned with the tempoyak paste. \n### 10. Nasi dagang \n Nasi dagang is a dish that hails from the East seacoast of Peninsular Malaysia from the countries of Terengganu and Kelantan. A admixture of tenacious rice and normal rice is outgunned with a delicate, racy gravy cooked with a piece of original tuna and served with heated, grated coconut and pickled vegetables. The crunch and tanginess of the vegetables and the meaty, flavoursome fish is an addicting pairing.",
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      "title": "Teach you to make 3 juicy Indonesian satars to meet your taste",
      "body": "Do you want to eat unique meat at home? hot wire! You can make your own Sate in the kitchen! As one of the five major Indonesian dishes, Satay is a very popular dish. It is not only simple to make, but also can be seen everywhere in Indonesia, from street corners to luxury restaurants. In addition, many regions add their own signs to this dish to create their own authentic specialties. So, put Indonesia on your travel list. When you can travel tomorrow, enjoy these delicious satay. Before that, we suggest you make your own satay at home, and add your own tricks to the recipe~\n\n![i1.webp](https://cdn.steemitimages.com/DQmcSP6hvM9RJjZR9RMMwuYsgz8LLxjfxCgm4dpe3Jr2T6C/i1.webp)\n\n### 1 | Sate Padang\nThroughout Indonesia, it is sold by cart peddlers and \"Ampera\" (West Sumatran restaurant). It is no exaggeration to say that Padang Satay is one of the most popular delicacies in Indonesia. Different from other satay, it uses either peanut butter or soy sauce (sometimes both). There are many delicious restaurant selling it, for example, [bu rini serangan](https://www.yummyadvisor.id/denpasar/restoran-seafood-bu-rini-denpasar/menu/amp/\n). Padang satay is characterized by a string of meat made of beef slices and beef tongues with thick and spicy meat juice. In fact, according to the texture of spices and gravy, there are three different kinds of Satay in West Sumatra: Sate Pariaman, Sate Padang Panjang and Padang Satay. At the same time, Padang Satay is also the common name of all West Sumatran Satays in Indonesia.\n\nComposition:\n500g beef\n500g cow tongue\n1.5 liters of water\n6 lime leaves, tear the edge\n1 stem lemon grass, mashed\n1 inch galangal, mashed\n1 inch ginger, mashed\n150g rice flour, add 150ml water\nTaste the salt\n25 bamboo sticks - soak in water for 20-30 minutes\nGrinding spice:\n5-6 Long red pepper\n2 tablespoons roasted coriander seeds\n1 teaspoon fennel seeds\n5 garlic cloves, peeled\n5 onions\n2 inch curcuma root\n1 teaspoon salt\n\nHow to make:\nBeef preparation: Put the beef and tongue into the pot and cook for about 5 minutes. Blanch and scrape off the white layer on your tongue. Now cut the beef and tongue into two × two × 3 cm small pieces should not be cut too small to avoid rotting during cooking.\nBeef cooking: marinate the beef and tongue with ground spices in the pot for 30 minutes, then add water, kaffir lime leaves, lemongrass, galangal and ginger. Bring them to a boil, then simmer over low heat for about 30 minutes. After cooking, remove the beef and tongue from the broth and discard the herbs and spices. Filter and save about a liter of broth for later use, then season with salt depending on your taste.\nBarbecue: put the meat and tongue pieces on the soaked stick, and insert 3-4 pieces of meat and tongue pieces into each stick. Get your grill ready and brush oil on both sides of Satay. Roast until slightly brown. Don't bake too long, or the meat will become hard and dry.\nPreparation of gravy: first boil the broth, and then add the rice flour mixture. Stir continuously to reach the required concentration. Turn off the heat, pour the sauce on the satay, and eat it while it is hot.\n\n![i2.webp](https://cdn.steemitimages.com/DQmZE23QiPBhtLt2cV1vUhszf6ArbrR5AgjBQeXwTLmWNNX/i2.webp)\n\n### 2 | Sate Madura\nFor Indonesians, whenever the word \"satay\" is mentioned, the word \"Sate Madura\" comes to mind: a kind of meat skewer dish made of peanut butter and sweet soy sauce. As the name implies, this dish originated from Madura Island in the north of East Java Island. Because it is usually sold by cart peddlers in the evening to late at night, Madura Satay is easy to find. But you can also do it yourself.\nSatay ingredients:\n600g chicken leg, cut into 1/2 inch cubes\n4 tablespoons sweet soy sauce\n2 teaspoons vegetable oil\n25 bamboo strings\nPeanut butter ingredients:\n250g roasted peanuts\n3 Chestnut\n6 Red pepper\n4 tablespoons coconut palm sugar\nSalt needs to be tasted\n600 ml water\nHow to make:\nPeanut butter: Grind peanuts, chestnuts and peppers in a blender or food processor. When the paste becomes smooth, transfer it to the sauce plate, add the remaining peanut butter raw materials, and boil it. Turn down the heat and let the sauce simmer until thick. Turn off the fire and set it aside.\nSatay: Mix chicken, sweet soy sauce, oil and 150g peanut butter in a bowl and marinate for 30 minutes. Then string the chicken on the bamboo string. Bake the skewers until cooked or slightly burnt, and marinate them as needed.\nUse peanut butter to make a meal with Madura Satay.\n\n![i3.webp](https://cdn.steemitimages.com/DQmf2TQscq7BAx99HkGJhXsFNbJfGnkjwExgvF4PcMeCiiT/i3.webp)\n\n### 3 | Sate Maranggi\nMany Indonesian residents are still debating whether the dish is from Purwakarta or Cianjur. However, there is no doubt that Sate Maranggi is absolutely delicious. It may be the simplest Indonesian satay you can make in the kitchen. Unlike Madura Satay and Padang Satay, Sate Maranggi does not require peanut butter or gravy. Instead, these delicious kebabs are coated with chilli sauce. Most people like their salad dressing with baked glutinous rice or \"Ketan Bakar\" with \"Oncom\" or fermented peanut pancake as an additional condiment.\nComposition:\n600g sirloin, cut into small pieces\n3 tablespoons sweet soy sauce\n30 bamboo strings\nSpice paste (grind all ingredients together):\n12 onions\n8 cloves garlic\n1 1/2 tbsp caraway seeds\n2 tablespoons tamarind essence\n1 1/2 teaspoon salt\n100g palm sugar\nChili sauce (mix all ingredients into a smooth sauce):\n5 Yanyan chilies, sliced\n1 tomato, cut into pieces\n2 onions\n1 tablespoon vinegar\n5 tablespoons sweet soy sauce\nHow to make:\nMix beef, sweet soy sauce and spice sauce in a bowl. Cover and refrigerate with plastic wrap and Jeep in the refrigerator for at least 2 hours, so that the taste can blend into the meat. Stir the marinated beef in, roast until cooked, and slightly char. During barbecue, marinate as needed and eat with chili sauce.\nWhen you work at home, all these delicious satay recipes will definitely bring you fun. In addition, you can also be familiar with all kinds of satay in Indonesia. This may remind you of your last visit to Indonesia. So, when you stay at home, remember to keep your inspiration and plan your future travel",
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      "title": "What to expect when dining at Nasi Padang Restaurant",
      "body": "The charm of Badong cuisine lies not only in its cuisine scope, but also in its service style, which is called hidang.\nPadang's food is usually treated as a large number of small dishes with different types of dishes. Diners only collect the discs they have eaten; The untouched discs are taken away and delivered to other guests.\nOf course, not everyone will think that this is a hygienic way to provide food (your food may have visited other tables before it hit you), but the food is freshly cooked every day, and typical Badong restaurants may win you.\n### What do you eat in Padang Restaurant?\nYou will know Padang Restaurant through the food bowls stacked in the shop windows. These dishes can be selected either from the window or from the menu, or directly brought to the table by the waiter without prompting.\nFood is always accompanied by generous rice.\nIf you think there are two major courses that live a lot, then this change is incredible. If you sit with a group of friends, you may have a dozen dishes, and as long as you continue to eat, they will always come.\nRice. After all, this is Asia. All the dishes are served with rice.\nCurry and salmon are often mixed with rice before eating.\n\n![202206101934-main.cropped_1654864465.jpg](https://cdn.steemitimages.com/DQmdi17MPUwtCnUXKh1aynCPcYMt4KrWFcu8rHvTkzu1Ju4/202206101934-main.cropped_1654864465.jpg)\n\n[restoran padang terdekat](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-masakan-padang-terdekat-di-tangerang/)\nCurry. Prefix Anything that has been added to coconut curry sauce since ancient times. Minangkabau serves curry meat and viscera, and sauce is used to mix rice. Some delicious examples include curry egg (Gulaitarua or Gulaiter), curry red snapper head (Gulaita Parayi Kampumela), curry beef liver (Gulaiti) and curry beef brain (Gulaitak).\nChicken. Minangkabau chicken (ayam) has several ways, from roasting (ayam bakar) to frying (ayam goreng) to Padang (ayam popular stew, then very simple frying). A salmon or chili sauce is usually served with every chicken dish.\nBeef is the main basis of Minangkabau cuisine, and rendang is the most typical: stew beef slices with pepper and coconut milk, keep on fire until the liquid completely evaporates.\nBeef is also used as beef jerky, which is a kind of beef jerky. Punished suckers may like deng Balado, or deng may take it in Minangkabau chili sauce.\nThe rich beef soup (soto padang) can also be ordered as a single dish in many restaurants in Padang; This is the local people's favorite breakfast food. If you want beef on a stick, just ask about the taste of Padang, or stew beef with curry.\nSanba. Minangkabau's spicy food, including chili sauce or salmon, will always exist in the spread of food in Padang. Sambal balado originated from Minangkabau food, a kind of chili sauce decorated with big green chilies. The typical Sanba cuisine in Padang restaurant includes denteng balado (beef jerky of sambalado) and udang balado (shrimp of sambalado). Learn more about this hot condiment here: What is Sambal?\nOther tidbits balance the spread, such as krupuk (fried cookies), tempe (fermented soybean cake, usually in sandwich sauce), perkedel (potato fried balls) and steamed vegetables.\nBadong Restaurant Tips\nTry eating with your hands. Many local people like to eat rice with their hands (dishes placed with it); They think the food in Padang is more suitable for this way.\nOnce you've mastered this, it's easy - read how to eat in Indian style with your fingers. If you can't manage it, don't worry; You can ask for tools instead of burying your head in shame.\nTake risks. The food in Padang is full of mysterious meat: your guide first tries to taste the curry calf brain in the Padang restaurant in Jakarta. If you don't go deep into the study of the most popular beef tongue meat satay in Padang, beef lung and broad beans, beef heart, and beef skin crack. If you don't try these strange foods, you may not be hungry, but you will have a lot of beef and chicken to help you.\nYou don't have to eat everything they put on the table. Don't like it? Don't touch it. You will not be charged.\nThat bowl of water is for washing, not for eating. As the food customers in Padang often eat with their bare hands, the restaurant usually places a kobokan (a bowl of water and a piece of lime) on the table. Wash your fingers in the hand and foot room before and after meals.",
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      "title": "Special food you must taste in Yogyakarta",
      "body": "Yogyakarta is the cultural center of Java Island. In this city famous for Java culture, you can eat very authentic and high-quality Java cuisine. The main feature of Yogyakarta cuisine is fragrance. Almost all meals and dishes are equipped with herbs and spices. Indonesians like sweet, hot and fried food. In Yogyakarta, you can also eat some dishes from other countries, such as Chinese food, French food and Italian food. In general, the food consumption in Yogyakarta is relatively affordable.\n\n![wKgBs1hXmI6ASi8RAAGtsyQeZ4w94.jpeg](https://cdn.steemitimages.com/DQmNn1P6kafGM66sMuZaTvXMNaBS1TGsKHmYFLv8XzdJLhT/wKgBs1hXmI6ASi8RAAGtsyQeZ4w94.jpeg)\n\n1、 Satay meat skewers\nSatay kebab is a kind of barbecue kebab in Indonesia. Singapore, Malaysia and other island countries have such snacks, but satay kebab originated in Indonesia. This snack is made of mutton, chicken, beef or pork, cut into a small string, baked on an open carbon grill on a bamboo string, and dipped with sweet sauce or spicy peanut seasoning. It is light, refreshing and nutritious. This is one of the most popular foods in Indonesia, which can be bought on the street or in restaurants.\n2、 Huangfan Tower\nCurcuma longa is also known as the Yellow Rice Tower. According to the religious customs in Java, this kind of food can be found in various ceremonies held for pregnant women, pregnant women, exorcism, praying for a bumper harvest, praying for protection, peace and wealth. The variety of side dishes in yellow ginger rice should also be determined according to the theme of the ceremony. For example, when praying for wealth, there should be seven kinds of side dishes, which is consistent with the Pitulungan (seven saviors) in Java dialect, meaning to pray to Allah for help. The shape of the cone of Huangfan Pagoda is similar to the valley in Indonesian shadow play, symbolizing the universe and Allah on the top of the cone. As a necessary item for holding various religious ceremonies, it is estimated that the origin of yellow ginger rice has been five centuries.\n3、 Fried Chicken Rice\nThe meat is tough and delicious. After it is cooked, it is coated with more than 12 kinds of plant spices. Before serving, the chicken is quickly fried into golden yellow, and then the hot golden chicken is served with fresh vegetables, fruits, rice and spicy dipping juice. This is a typical representative of Indonesian hot food. In Indonesia, almost every restaurant in large cities and small villages, large and small towns can order this dish. (The fried chicken rice in each restaurant is not necessarily the same, and the style or taste of vegetables will be somewhat different)\n4、 Bakso\nIndonesian Chinese invented this elastic beef ball called \"Bakso\" in Yogyakarta. It is made of ground meat, special spices and flour, and then cooked with vermicelli or noodles. It is very delicious with vegetables and spices. A snack that Obama loved very much when he was a child in Indonesia.\n[10 Restoran Bakso Terbaik](https://www.yummyadvisor.id/jakarta/peringkat-10-restoran-bakso-terbaik/)\n### Recommended restaurant\nBakso Telkom\nIf you have eaten enough dinner and want to taste the local specialty snacks, this humble restaurant is a good choice. Chinese Indonesians invented this kind of elastic beef ball called \"Bakso\" locally. This kind of snack is very popular locally. In addition to Bakso, the flavor of braised chicken noodles here is also worth a try.\nAddress: Ramai Family Mall Lantai 2, Jl Ahmad Yani No. 73，Ngupasan，Gondomanan, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55122\nOpening Hours: 11:00-23:00\nTel.: 62 274 562482\nPer capita consumption: IDR 12000-15000\nMilas\nIf you are a vegetarian, this restaurant should not be missed. Milas, a garden restaurant located in downtown Yogyakarta, serves Javanese style vegetarian dishes and western dishes at the same time. It attracts many westerners who are not accustomed to local dishes. Roasted mushrooms are very delicious. Western style fried chicken, French fries and sandwiches are also very popular.\nAddress: Jl Prawirotaman 4 No. 127B, Parangtritis，Brontokusuman，Mergangsan，Kota Yogyakarta, Daerah Istimewa Yogyakarta 55153\nOpening hours: 11:00-23:00, closed on Monday.\nTel.: 62 274 7423399\nPer capita consumption: IDR 100000\nHouse of Raminten\nThe business of this restaurant with Java characteristics is very good, and it is often full. You need to be prepared to wait in line to have dinner here. The signature dish here is chicken porridge, and the avocado juice is also very authentic.\nAddress: Jalan Faridan Muridan Noto No. 7, Gondo Kusuman, Kota Baru, Kotabaru, Gondokusaman, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55224\nOpening Hours: 10:00-20:00\nTel.: 62 274 547315\nPer capita consumption: IDR 30000",
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      "title": "Introduction to Padang Rice",
      "body": "Nasi Padang, also known as \"Malay cuisine rice\", is a kind of Indonesian cuisine with unique dry and hot cooking method, which is full of fragrance. This introductory guide will make it easier for local people who are tourists or tourists to order!\nHow many side dishes does Hjh Maimunah, a popular Badong restaurant in Singapore, have? Ismail Didih, the second generation owner of the restaurant, said, \"We offer about 50 side dishes every day.\" For a gourmet or overseas traveler, this amazing number is unavoidably overwhelming. Unexpectedly, there are so many choices of side dishes for a seemingly simple Badong meal!\n\n![834b4442d17c4998a3cb53341e894285_hjh+maimunah.jpg](https://cdn.steemitimages.com/DQmW6FTbYvsxkPzH7AKt3a6ev9X5HUfgwKGi8EkA1ziZPdU/834b4442d17c4998a3cb53341e894285_hjh+maimunah.jpg)\n\nRelated reading: [10 Restoran Nasi Padang Terbaik di Bogor](https://www.yummyadvisor.id/bogor/peringkat-10-restoran-nasi-padang-terbaik-di-bogor/)\nMalaysians and Indonesians eat Padang rice in a way similar to the mini buffet when friends and relatives get together: everyone selects their favorite food and puts it on their own rice plate.\nHowever, don't be confused by the dazzling array of side dishes in front of the booth. There are two ways to order dishes. One is to choose the side dishes you want in the way of nasi campur, and then the stall owner will put the side dishes and rice on the plate together; Or if you are eating with friends, you can choose the family style (hidang), and the side dishes are served together on small plates.\nIsmail said: \"It is very simple to order the mixed vegetable rice. Just order the side dishes that the stall owner likes, and he will put them all on the plate. If you want the 'family style' Padang rice, just tell the waiter the number of people to eat, and they will bring out enough side dishes.\"\nEating Padang rice is easy to \"go beyond control\". Ismail suggests eating different kinds of side dishes, including one meat, one vegetable and one side dish to match rice. \"For example, one of the side dishes should be a dish with sauce, so that the diner can pour the sauce on the rice to add flavor, and the rice will not be too dry.\"\nWhat side dishes should I choose when eating Padang rice for the first time? Please look at the promotion of Badong Golden Restaurant.\n\n![172224c396944c36ac4b5f1371d23344_rendang.jpg](https://cdn.steemitimages.com/DQmShL7gnRZKUk4YN9r9qLVyAJavidtXBNvKXSc4ci2Cssg/172224c396944c36ac4b5f1371d23344_rendang.jpg)\n\n### Rendang Beef\nRendang is a traditional dish of Southeast Asian countries such as Indonesia and Malaysia, and it is more respected as a \"national dish\" in Indonesia. The seemingly ordinary taste of Rendang beef is outstanding! The beef is marinated with ginger, citronella, galangal and other spices, and then stewed with coconut milk until the beef is tender and smooth, and the sauce tastes delicious. Rendang beef originates from Minangkabau, an ethnic group in Indonesia. How can I count Rendang beef as delicious? Ismail said: \"Rendang beef should not have too much curry juice. The curry should have a strong taste and cover the beef like a sauce.\"\n\n![be3e968e2dc24725a4440fe58556a8aa_oxtail+soup.jpg](https://cdn.steemitimages.com/DQmZVPSmwW7xJqXGxud3mvEM4GkR1FbZUUrHFGkEwPZj8aC/be3e968e2dc24725a4440fe58556a8aa_oxtail+soup.jpg)\n\n### Oxtail Soup Sup Buntut\nSoup is an integral part of Asian food culture, and Sup Buntut oxtail soup is drunk when tasting nasi padang. This western soup is made of Daphne genkwa, cinnamon, fennel and other spices together with oxtail, which is very common in Indonesia.\n\n![36f38e6ec93942818752ef72d8e517d4_tahu+telur.jpg](https://cdn.steemitimages.com/DQmfAotTLN1BTz5jLq1gJT3MpkN8BkngxreqB9AgbQahgWa/36f38e6ec93942818752ef72d8e517d4_tahu+telur.jpg)\n\n### Tahu Telur\nThis salad with fried tofu as the main character is crispy and salty and sweet. Tofu is dipped in egg liquid and fried in oil until golden yellow. The outside is crisp and the inside is soft. It is topped with sauce made of peanuts, cucumbers and tomatoes. It is very appetizing. You can eat several pieces at a time!\n\n![6c33f6d5bacd42628b52b1e059b036ad_sotong+hitam.jpg](https://cdn.steemitimages.com/DQmT3Q9rqkAhFP5G9SAVTpF3AdKJiBzzwPz6RSpirUZeDCU/6c33f6d5bacd42628b52b1e059b036ad_sotong+hitam.jpg)\n\n### Ink Sutong Hitam\nThe ink of cuttlefish is not limited to spaghetti. In Malay cuisine, there is also a \"dark\" ink sudong. \"Sutong\" is the Malay language of cuttlefish. The ink in this dish is boiled into soup and poured on the fried cuttlefish. The spices used for frying cuttlefish include tamarind juice, green onions, ginger, garlic and citronella. Although the gravy doesn't sell well, it tastes very strong.\n\n![c349767303c04808a0dc2e46283c53a8_sambal+goreng.jpg](https://cdn.steemitimages.com/DQmbJJB55CTix3C18yr92FF6poEvWPETXxVZF6rpcowwyf3/c349767303c04808a0dc2e46283c53a8_sambal+goreng.jpg)\n\n### Sambal Goreng\nIt looks like a simple dish of stir fried vegetables, but the production process is not simple. Indonesian fermented food tempeh and tofu need to be fried until golden yellow. Next, mix ginger, galangal, red onion, citronella, chilli, stone chestnut and garlic and stir them in a pot. Add shrimp paste, tamarind juice and coconut milk and cook them into a triple juice. Then put the tempeh, tofu and shrimps with long beans into the pot and stir fry them.",
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      "title": "Indonesia's unique meatball \"Bakso\"",
      "body": "When it comes to Indonesian food, everyone will associate it with \"Indonesian fried rice\". But in addition to fried rice, there is another extremely popular local food in Indonesia, namely \"Bakso\".\n\n![Indonesian_bakso,_with_noodle_and_bean_sprouts,_April_2018_(03).jpg](https://cdn.steemitimages.com/DQmP73vNT8zUdSQzbq9vshQ7HR287SB22jLWNrqsP53pUt6/Indonesian_bakso,_with_noodle_and_bean_sprouts,_April_2018_(03).jpg)\n\nBakso means \"meatball\". Generally speaking, Bakso is made of ground beef and cassava starch, but it also uses ground chicken, fish or shrimp as ingredients. Merchants usually indicate the type of meatballs, such as Bakso Sapi (beef balls), Bakso Ayam (chicken balls) or Bakso Ikan (fish balls).\nA bowl of Bakso can be pure meatballs and soup (Sup Bakso), or can be added with bihun Bakso (meatball rice noodle soup) and Mie Bakso (meatball rice noodle soup). In addition, Bakso can also be cut into pieces and used as an ingredient for other dishes, such as Cap Cay, or added to fried rice.\nRelated reading: [10 Restoran Bakso Terbaik](https://www.yummyadvisor.id/jakarta/peringkat-10-restoran-bakso-terbaik/)\nWhen making, the merchants first boil the noodles and Bakso, then add bean sprouts or green leafy vegetables, pour the soup, and finally sprinkle the fried garlic and dry celery. The steaming Bakso can be served. Of course, eggs, baked goods, fried flat food or chicken shreds can also be added to the luxury Bakso portfolio.\nSolo and Malang are the rich centers of Bakso, but Bakso can be seen almost everywhere in Indonesia, which is the most common common snack in Indonesia. In addition to opening stores and stalls, there are also peddlers who use spoons to knock out porcelain bowls and peddle in the streets and alleys. Hearing the clear \"Dangdang\" sound, people knew that Bakso was at the door. Everyone in Indonesia, please go and taste this delicious food.",
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      "title": "What to eat in Indonesia? Please keep this food list",
      "body": "Indonesia is rich in natural ingredients, including herbs and spices, so Indonesians use these resources to create various delicious dishes.\nNow let's take a look at how many delicacies there are in Indonesia!\n### Fried rice\nThis is Indonesia's signature dish. You can taste Indonesian fried rice from street snack trucks to high-end restaurants in Indonesia.\n\n![image.png](https://cdn.steemitimages.com/DQmYGu7iMHMXAnLChnmAzHPKtfVcNJnHoDkrJ3YKvkCBaoh/image.png)\n\nThis sweet and spicy fried rice is also very simple. It uses Indonesian sweet soy sauce, white rice and any food they can think of or have at hand (such as vegetables, eggs, chicken, sausage, mutton, stinky beans, etc.). Therefore, the fried rice you eat in different places in Indonesia is often different.\n### Beef broth\nThis beef broth is from East Java, Indonesia. Black nuts, turmeric, various herbs and spices called \"kluwak\" are added to the beef soup, so the color is black and very rich.\n\n![image.png](https://cdn.steemitimages.com/DQmYuKwU3WtumLTsGayL6osHfJ8caHjMyk5gWShsGxg3ZDM/image.png)\n\nThe main ingredients include beef, bean sprouts, lime juice (optional), salted eggs and various condiments, usually served with a plate of rice.\n### Gado gado / Indonesian salad\nThis is an Indonesian vegetable salad, which includes bean sprouts, beans, spinach, potatoes, tofu and soybeans.\nAfter boiling or steaming these vegetables, add thick spicy peanut butter. Gado and gado are usually eaten with rice cakes.\n\n![image.png](https://cdn.steemitimages.com/DQmYfdEbVNEQy4UrMvHZ8KY5RZ72EQyK77Dgrhd1AHD29d7/image.png)\n\nRelated reading: [gado-gado terdekat](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-gado-gado-terdekat-di-tangerang/)\n### Indonesian fish cake\nIndonesian fish cake originated in JUGANG, South Sumatra island. This snack is very popular in Indonesia.\nIndonesian fish cake is mainly made of fish slices and cassava. Its shape is not fixed. Indonesian fish cake is usually eaten with a special sweet and sour sauce, noodles and cucumber slices.\n\n![image.png](https://cdn.steemitimages.com/DQmTrMDWVMZuoLtgTeWqMh3y96iNd2v3Bb42suG5uTbMR2W/image.png)\n\n### Sayur Asem\nSayur ASEM literally means \"sour soup\", which has the sour taste of tamarind.\n\n![image.png](https://cdn.steemitimages.com/DQmWJjJQTF5CrJ1KNH1YuSyYGCZy2SSJvAUWWW6zE9B1yme/image.png)\n\nThis broth also contains various vegetables, such as corn, beans, bergamot melon and peanuts, which are often used as side dishes for meat or fish.\n\n### Satay \nHow can Satay be found in Indonesian cuisine? The changes of Satay in Indonesia are as rich and diverse as the local culture and race.\n\n![image.png](https://cdn.steemitimages.com/DQmcCbECRJH3zBYFCJGthvDX7WdM3WtyTDc1KWtPXCFhFhy/image.png)\n\nSatay is made of chicken, mutton, beef, fish and any other meat that can be strung together, which is pickled with a special mixture of soy sauce and spices. After being roasted with charcoal, it is sprinkled with seasonings, such as peanut butter, soy sauce and pepper.\n\n### Ox tail soup\nOxtail soup is one of the most popular and luxurious dishes in Indonesia.\n\n![image.png](https://cdn.steemitimages.com/DQmZamTepVABnwj8EdWUvWPzhHkD8shDhoQZLnEezXK8BLx/image.png)",
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      "permlink": "a-new-flavor-in-the-hot-summer-gado-gado-indonesian",
      "title": "A new flavor in the hot summer! \"Gado gado Indonesian\"",
      "body": "The charming aroma of peanuts, sweet, salty, spicy and sour flavors are mixed in your mouth to form an exotic flavor. Refreshing and appetizing Indonesian cold mixed vegetables can be easily made at home!\n\n![162547936652506900.jpg](https://cdn.steemitimages.com/DQmVBjdijgM2fgFU6xckrX8DmEQn5H3bqwApPc3WXfoyAL9/162547936652506900.jpg)\n\nTired of Caesar salad? Is there anything new about Japanese and Japanese salad? Today, we might as well have some new things. What wobian wants to serve you is gado gado, which has a strong Southeast Asian flavor and can be called National salad in Indonesia.\nGado gado is a kind of Indonesian Java cuisine. The word gado gado in Indonesian has the meaning of \"mixing\" or integrating different things. Indonesians use different vegetables, beans, fried tofu, boiled eggs and shrimp cakes as the main ingredients, and then sprinkle them with fragrant peanut butter. It has become a national cuisine that can be tasted in the streets and lanes of Indonesia.\nRelated Reading: [jual gado gado terdekat](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-gado-gado-terdekat-di-tangerang/)\nIn addition to being eaten directly like a salad, gado gado can also be eaten with rice or rice cakes wrapped with banana leaves. Although different Indonesian mothers have their own ideas and preferences when making this dish, the key to the success or failure of this dish is peanut butter.\nIn addition to the roasted peanuts, which are ground to powder, they are also mixed with coconut sugar or sweet brown sugar, coconut milk, tamarind juice, and flavored with turmeric, pepper, garlic, etc. they are mashed and stirred in traditional cups and pestles until the thick sauce is fragrant.\nFor Indonesians, the more peanut butter on the gado gado salad, the better it is. You can know how important this flavor is to gourmands!\n\n![162547937342519200.jpg](https://cdn.steemitimages.com/DQmbeWEB1Px5WgRYqDZx4PMYThsrHR3bsNAbCnKJjHFvAnA/162547937342519200.jpg)\n\nThe materials and practices of \"gado gado Indonesian jute dressing salad\" are as follows:\n### 1| Material\nLaurel lotus bean curd 1 small box\nCucumber 1 / 2 strips\n5 small tomatoes\nFive green beans\n1 small handful of soybean sprouts\n1 small handful of Asparagus\n5 pieces of cabbage\nRed radish slices (4 pieces)\n2 tbsp corn kernels\nBoiled egg 1\nFried scallion pastry 1 tbsp\nShrimp cake (3 pieces)\n### 2 | Sauce material\nGuiguan Japanese style fried sesame paste (3 packets)\nFish sauce 1 / 2 tbsp\nOyster sauce 1 / 2 tbsp\nLemon juice 1.5 tbsp\n1 tsp chopped red onion\nCoconut sugar 1 tsp\n1 tsp chopped garlic\nChilli slices 1 tsp\n2 tablespoons peanut butter\nPeanuts (proper amount)\n### 3 | Practice\n1. Add a little white vinegar to the boiling water, stir it clockwise, add the eggs and simmer for 10 minutes\n2. Scoop up ice for standby\n3. Boiled egg: peel and slice 4-6 pieces for standby\n4. Cut Hibiscus tofu into small pieces for standby\n5. Slice cucumbers, shred carrots, cut small tomatoes in half, cut green beans, cut asparagus and cut cabbage\n6. Add a little salt and oil to the boiling water, scald the vegetables and supercooled the boiled water, then drain and set aside\n7. Mix all the ingredients of peanut salad dressing\n8. Place the salad on a plate, sprinkle corn kernels and crispy green onions",
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      "title": "Must know the cooking process of \"traditional Indonesian dessert\"",
      "body": "Indonesians love sweets. In such a big country that loves sugar, desserts are quite popular. Today, we will introduce to you a traditional Indonesian dessert - Kue putu. The white special rice flour is wrapped with sweet Java brown sugar. The fragrant rice flavor has diluted the sweet and greasy brown sugar. It is really a little fresh in the heart of Indonesian consumers.\n\n![546950775.png](https://cdn.steemitimages.com/DQmV8sTBuqaBzkHsprMzmw1gd2MiFNT1DPAPy7JauBjhDob/546950775.png)\n\nKue putu is one of the traditional snacks in Java, Indonesia. It is steamed with Java brown sugar, coconut and coarse rice flour. The basic version is white, and the green version is added with natural vanilla juice. The production method of putu cake is very simple. First, half of the special coarse rice flour is put into a small bamboo tube (similar to the method of Chinese bamboo tube rice), then Java brown sugar is put on the rice flour, and finally a layer of rice flour is laid on it. Then the small bamboo tube can be steamed on a special gas stove. Push the steamed putu cake out of the small bamboo tube and put it on the banana leaf. Then the seller will use the magic method to pack the putu cake. The whole process does not need plastic bags. Is it natural and environmentally friendly.\nRelated: [makanan korea di surabaya](https://www.yummyadvisor.id/surabaya/peringkat-10-restoran-korea-terbaik-di-surabaya/)\nThe freshly made putu cake emits the fragrance of rice under the warmth of steam. When you bite it down, the just hard brown sugar has melted and overflowed. The whole person is surrounded by the taste of sweet honey. It is really happy.\nPutu cakes are not only popular in Indonesia, but also spread to Singapore and Malaysia. Although the name and shape have changed after crossing the sea, the taste is almost the same as the original Indonesian version. Therefore, this small fresh dessert is very popular in Southeast Asia. So when you come to Indonesia, you must taste this local dessert.",
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      "title": "Indonesian pempek - the unique flavor of the country of a thousand islands",
      "body": "Pempek is a snack originated from Palembang, Sumatra island, Indonesia. It is made by making fish paste, mixing it with cassava powder, seasoning it, and wrapping it with various fillings.\n\n![types-of-fishcake-pempek.jpg](https://cdn.steemitimages.com/DQmQ6aw3Dp8VfGUekFFyZ6wGytcarBRspQDGdRFVt2pGEvw/types-of-fishcake-pempek.jpg)\n\nIt is said that in the past, the Indonesian people in Sumatra used very simple methods to catch fish. Basically, they fried the fish except for roasting. Sometimes when there are too many fish caught, I don't know what to do. At that time, a Chinese old man used the traditional Chinese method of making fish balls and fish cakes to make fish cakes and sell them along the street. When making the fish cakes, he could not find the sweet potato powder, so he used the local specialty cassava powder instead, and innovated to wrap various fillings in the fish cakes. This method is especially delicious and can prolong the storage time of the fish. It is loved by the local people. Gradually, the local people also learn this method and become the number one snack in Palembang.\nThe name pempek comes from the Chinese dialect of \"Uncle\".\nTraditionally, to eat in [restoran pempek](https://www.yummyadvisor.id/jakarta/peringkat-10-restoran-pempek-makanan-terdekat/), you need to pour black sauce. It is called (cuka cuko) in Indonesian. It is made of sugar, shrimp, pepper, garlic and so on. The taste is sweet, salty and spicy in Indonesia. The most common way to eat fish cakes is deep frying. The coconut is fried and mixed with different sauces. The outside is crisp and the inside is soft. The fish is rich and the sauce is delicious.\nPempek has now developed all over Indonesia. It is an ordinary food that can be bought in various markets and supermarkets. It has a variety of appearances, and the contents are not limited to traditional eggs, but various. There are even special restaurants specializing in pempek, which are dedicated to various kinds of pempek for customers.",
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      "title": "Indonesian Food - Recognizing Late Indonesian Food",
      "body": "I can say that Indonesia is 'the food lovers' paradise'. You can find all kinds of food from Indonesian to international. when you visit Indonesia, don't waste your money trying anything but Indonesian hash food. Indonesian food can be an interesting experience for you food lovers. The tribal religion in Indonesia will bring you to taste all kinds of special foods. Each region in Indonesia uses all the scents in that country, but each has its own combination and taste: spices, sweets, spices, and acid.\n\n![image.png](https://cdn.steemitimages.com/DQmaPqbXgKrmM2T1ajMXLt9dmGAVXw1ozi62M3XCrfRPu8v/image.png)\n\nThe most popular food in Indonesia. Padang or Minangkabau is the mother of Western Sumatera. Their special food is very delicious and you can find their restaurant in every region of Indonesia. Dinner/Sunday is easy to analyze the dining place that is gathered neatly in front of their dining house window. What makes them unique is how they deliver food. When you come to the restaurant (especially the big one), the waiter will come straight to you with a variety of meals with balanced slices on his left arm and will put food on the table in some sort of Asian shelter. Then you can choose which food you'll eat... they'll bring you all kinds of meals, starting with meat, fish, eggs, chicken, and carrots.\n\nThe famous special food from Padang is the Sapi Lodge, the dried beef meal with spices cooked for a long time in relaxation. But they have some other delicious foods like Dendeng Balado--this is beef that is served with spicy cabe sauce and Gulai Daun Pakis--the end of the package is cooked with a chill or a carrot of red cocoa. But notice, some meals are very hot. To cook 300 grams of cabbage into 1 kg of unusual meat. If you're a hot food lover, it's for you. Otherwise, you don't have to worry, they usually serve sausages, or as Indonesia is commonly called 'sambal', separately and used as cotton or dips.\n\nManado, North Sulawesi is a farming island where coffee, coconut, palate and onions are a big money maker. Other Indonesians think that Minahasa food should be plastered with pasta in order to taste good. Their specialty is like Rich Burning Chicken. Another popular traditional meal is the Manado Bubur - rice bubbles with various kinds of trees and seas like sour chicken, sweet sauce, dry teri, and fried onions and sliced onions.\n\nIf you like spicy food, some areas in Jawa have it. For example, Jakarta's food tastes sweet because every meal seems to include orange sugar and sweet flavour. Semur - the Dutch inspired beef with Chinese-Indonesian sweet sauce, spades and onions - is one of their specialization. Other features such as fried rice and fried noodles come from China but then adapted to Indonesian taste until it became one of Indonesian special foods. Otherwise, Goreng rice and Goreng bakmi can be found in almost every restaurant across the country.\n\n![image.png](https://cdn.steemitimages.com/DQmPvFmLFKKkFWU3sPev8JcpkpfVyNVjqbZvYW9gf4BaRKM/image.png)\n\nIn Yogjakarta, Jawa Tengah, the special dish of Nasi Gudeg, made of young jackets and ripe eggs in peace with a mixture of spices, so that it tasted sweet; Calasan chicken - local organic village chicken, flavoured with flavours (potatoes, onions and coconut water) then fried, served with sambal salad and raw vegetables.\n\nWhen you travel to the East Jawa, to Surabaya, you will find other traditional foods. One Madura, a chicken sate from Madura, is one of the most popular. This is actually one of Asia's most popular meals. Then there is also Soto chicken Madura, chicken soup, Rawon, delicious beef soup of black colour, made of peanuts Kluwak (Pangium edule), Rujak Cingur - a mixture of raw vegetable salad and fried with roasted beef monkeys and filled with sauce made of peanuts, peanuts and dry shrimp pasta (shrimp box), The Balap - a healthy vegetarian meal containing pressing rice, know the fried, lentho made of peanuts kedelai red, tauge, and sweet sauce kedelai and Tahu Mixur - beef soup mixed with fresh vegetables, short cakes, know and serve a mixture of dried shrimp pasta (shrimp box), cabbage and white onions.\n\nBali is the most visited resort in Indonesia filled with five-star hotels and villas all over the area, but that doesn't mean it only has an international food atmosphere. There are two special foods Bali, Golden Pigs and Betutu Bebek. Golden pigs are roasted pigs with rotten skin. Most Indonesians don't eat pigs, especially Muslims. But here, pigs are eaten because most Hindu Bali, and they don't eat beef. Betutu bags are duck stubble, where the unggas is immersed in various trees and spices, wrapped in banana leaves and then roasted on a low fire. [restoran pempek](https://www.yummyadvisor.id/jakarta/peringkat-10-restoran-pempek-makanan-terdekat/) You can also try Bali sate or they call it Sate Lilit, made of fish-crushed meat with fresh scar coconut, shrimp pasta, white onions, cabe, lemon leaves, and salt to form a sticky mixture, such as dough then wrapped using a spear of fresh wire as a sate stick, and cooked it on fire that comes from coconut belt from coal. Provided with light or spicy sauce.\n\nTravelling all over Indonesia can prove to be a real challenge to the curiosity of your cooking. This country not only offers beauty, but will also ruin your desire for delicious food. If you want to taste something different, then Indonesia is the right place. As a nation with over 17,000 islands, Indonesia is a good food paradise that will build all your senses.",
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      "title": "A bite of Indonesia: chili sauce",
      "body": "The Indonesian diet is \"no spicy, no fun\". Whether the staple food is white rice, noodles, or soup, chili sauce is essential. In the words of the local people, without chili sauce, no matter how delicious the food is, it feels a little less delicious. In our words, if there is no chili sauce, it is still called eating! Indeed, pepper or chili sauce has long been an indispensable \"dish\" on the table of the Indonesian people. Because of the vast territory and numerous ethnic groups, the Indonesian people also have a variety of chili sauces and different methods. Let's have a look at some of them today.\n### 1. Sumatra green hot sauce\n\n![157000699424700.jpg](https://cdn.steemitimages.com/DQmf4y5qRYr2jPQKVMeYviUsdYgwGnPjQvmFvnXn3QXqMWm/157000699424700.jpg)\n\nAs the name implies, the main ingredient of this chili sauce is green pepper. Green hot sauce is a perfect match for West Sumatra Padang cuisine. Green hot sauce is moderate in spicy degree, and is a must for every Badong restaurant. Green hot sauce with local coconut rice is the most authentic way to eat.\nmixed ingredients:\nGreen pepper 100g\n3 green tomatoes\nOnion head (4 PCs.)\nGarlic (2 pieces)\nA little salt, sugar and edible oil\nPractice:\nPut green pepper, tomato (cut in half), onion and garlic together in boiling water and cook over high heat. After the pepper is discolored, remove the ingredients from the pot, drain and set aside. Next, use the wood mortar or stone mortar used to pound garlic at home. Put the ingredients that have just been dried in the air, and add a little salt and sugar to mash them together. At this time, put oil in the frying pan, heat it over medium heat, and put the mashed paste into the frying pan for frying. The time is not very long. When you can smell the fragrance, you can get out of the frying pan.\n### 2. Soy sauce\nStrictly speaking, \"soy sauce hot sauce\" is not the hot sauce in our people's concept, but more like chili pickles. Its taste is spicy with a little sweet. When eating grilled chicken or grilled fish in Indonesia, it is often accompanied by this hot sauce.\nThe raw materials are:\n5 green peppers\n2 red thread peppers\n1 tomato\nTwo shallots\nA little sweet soy sauce\nPractice:\nCut the above ingredients into small pieces (the size is optional) and put them into a large bowl. Add the sweet soy sauce (more or less optional) unique to Indonesia and stir it slightly. A plate of soy sauce and hot sauce can be served. It's easy. Go and have a try. It's not the hot sauce, but the grilled chicken and fish with it!\n### 3. Garlic spicy sauce\n\n![images (3).jpg](https://cdn.steemitimages.com/DQmbCkemQV21Xa726yZPL2pPxvhiVS1D3hcPNKd6jbUGHou/images%20(3).jpg)\n\nIngredients and ingredients:\n7 red peppers\nGarlic (several)\nOnion head (1)\nA little sugar and salt\nRelated: [chinese food surabaya](https://www.yummyadvisor.id/surabaya/peringkat-10-restoran-china-terbaik-di-surabaya/)\n3 tablespoons of edible oil\nPractice:\nHeat the bean curd and put it in cooking oil. Put the pepper, garlic and onion (chopped) into a frying pan and stir them until fragrant. Put the fried ingredients together with sugar and salt into a container, mash and put them on a plate. Isn't it a bit of a one-off feeling?\n### 4. Tomato Hot Sauce\nTomato hot sauce is characterized by mild spicy and crisp taste.\nIngredients:\n7 red peppers\nOnion head (3 pcs.)\nGarlic (2 pieces)\n1 tomato\nShrimp sauce 1 teaspoon\nA little salt, sugar and edible oil\nPractice:\nChop up the ingredients and put them into hot oil. Stir fry for a while before cooking. Put the fried pepper, garlic, onion and tomato into a stone mortar, add sugar, salt and shrimp paste and mash. When eating, you can also pour a little lemon juice and other spices according to your taste.\n### 5. Shrimp oil chilli sauce\nThis is a very popular chili sauce in the local area, with a unique taste.\nIngredients:\n10 red thread peppers\n10 Chaotian peppers\nOnion heads (5 PCs.)\n1 tomato\n1 tbsp fish sauce or shrimp sauce\nBay leaves (3 pieces)\n1 piece of fragrant grass (flattened with a knife)\n3 pieces of galangal (flattened with a knife)\n2 tbsp salt\nA little sugar and edible oil\nPractice:\nPound the pepper, onion and shrimp paste together. Put oil in the pot. When the oil is hot, put the chopped tomatoes into the pot. When it is half cooked, pour the mashed ingredients into the pot and stir fry. Pay attention to the fire temperature. Don't use large fire, just use small fire. Put sugar and salt into the pot before cooking, stir fry evenly, and then serve on the table.\nIn fact, there are many delicious hot sauces in Indonesia. Let's share them again in the future!",
      "json_metadata": "{\"tags\":[\"indonesian\"],\"image\":[\"https://cdn.steemitimages.com/DQmf4y5qRYr2jPQKVMeYviUsdYgwGnPjQvmFvnXn3QXqMWm/157000699424700.jpg\",\"https://cdn.steemitimages.com/DQmbCkemQV21Xa726yZPL2pPxvhiVS1D3hcPNKd6jbUGHou/images%20(3).jpg\"],\"links\":[\"https://www.yummyadvisor.id/surabaya/peringkat-10-restoran-china-terbaik-di-surabaya/\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
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  "timestamp": "2022-08-11T08:14:24",
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      "parent_permlink": "food",
      "author": "yummyadvisor",
      "permlink": "indonesia-on-the-tip-of-the-tongue-chili-sauce",
      "title": "Indonesia on the tip of the tongue: chili sauce",
      "body": "The Indonesian diet is \"no spicy, no fun\". Whether the staple food is white rice, noodles, or soup, chili sauce is essential. In the words of the local people, without chili sauce, no matter how delicious the food is, it feels a little less delicious. In our words, if there is no chili sauce, it is still called eating! Indeed, pepper or chili sauce has long been an indispensable \"dish\" on the table of the Indonesian people. Because of the vast territory and numerous ethnic groups, the Indonesian people also have a variety of chili sauces and different methods. Let's have a look at some of them today.\n### 1. Sumatra green hot sauce\n\n![157000699424700.jpg](https://cdn.steemitimages.com/DQmf4y5qRYr2jPQKVMeYviUsdYgwGnPjQvmFvnXn3QXqMWm/157000699424700.jpg)\n\nAs the name implies, the main ingredient of this chili sauce is green pepper. Green hot sauce is a perfect match for West Sumatra Padang cuisine. Green hot sauce is moderate in spicy degree, and is a must for every Badong restaurant. Green hot sauce with local coconut rice is the most authentic way to eat.\nmixed ingredients:\nGreen pepper 100g\n3 green tomatoes\nOnion head (4 PCs.)\nGarlic (2 pieces)\nA little salt, sugar and edible oil\nPractice:\nPut green pepper, tomato (cut in half), onion and garlic together in boiling water and cook over high heat. After the pepper is discolored, remove the ingredients from the pot, drain and set aside. Next, use the wood mortar or stone mortar used to pound garlic at home. Put the ingredients that have just been dried in the air, and add a little salt and sugar to mash them together. At this time, put oil in the frying pan, heat it over medium heat, and put the mashed paste into the frying pan for frying. The time is not very long. When you can smell the fragrance, you can get out of the frying pan.\n### 2. Soy sauce\nStrictly speaking, \"soy sauce hot sauce\" is not the hot sauce in our people's concept, but more like chili pickles. Its taste is spicy with a little sweet. When eating grilled chicken or grilled fish in Indonesia, it is often accompanied by this hot sauce.\nThe raw materials are:\n5 green peppers\n2 red thread peppers\n1 tomato\nTwo shallots\nA little sweet soy sauce\nPractice:\nCut the above ingredients into small pieces (the size is optional) and put them into a large bowl. Add the sweet soy sauce (more or less optional) unique to Indonesia and stir it slightly. A plate of soy sauce and hot sauce can be served. It's easy. Go and have a try. It's not the hot sauce, but the grilled chicken and fish with it!\n### 3. Garlic spicy sauce\n\n![images (3).jpg](https://cdn.steemitimages.com/DQmbCkemQV21Xa726yZPL2pPxvhiVS1D3hcPNKd6jbUGHou/images%20(3).jpg)\n\nIngredients and ingredients:\n7 red peppers\nGarlic (several)\nOnion head (1)\nA little sugar and salt\nRelated: [chinese food surabaya](https://www.yummyadvisor.id/surabaya/peringkat-10-restoran-china-terbaik-di-surabaya/)\n3 tablespoons of edible oil\nPractice:\nHeat the bean curd and put it in cooking oil. Put the pepper, garlic and onion (chopped) into a frying pan and stir them until fragrant. Put the fried ingredients together with sugar and salt into a container, mash and put them on a plate. Isn't it a bit of a one-off feeling?\n### 4. Tomato Hot Sauce\nTomato hot sauce is characterized by mild spicy and crisp taste.\nIngredients:\n7 red peppers\nOnion head (3 pcs.)\nGarlic (2 pieces)\n1 tomato\nShrimp sauce 1 teaspoon\nA little salt, sugar and edible oil\nPractice:\nChop up the ingredients and put them into hot oil. Stir fry for a while before cooking. Put the fried pepper, garlic, onion and tomato into a stone mortar, add sugar, salt and shrimp paste and mash. When eating, you can also pour a little lemon juice and other spices according to your taste.\n### 5. Shrimp oil chilli sauce\nThis is a very popular chili sauce in the local area, with a unique taste.\nIngredients:\n10 red thread peppers\n10 Chaotian peppers\nOnion heads (5 PCs.)\n1 tomato\n1 tbsp fish sauce or shrimp sauce\nBay leaves (3 pieces)\n1 piece of fragrant grass (flattened with a knife)\n3 pieces of galangal (flattened with a knife)\n2 tbsp salt\nA little sugar and edible oil\nPractice:\nPound the pepper, onion and shrimp paste together. Put oil in the pot. When the oil is hot, put the chopped tomatoes into the pot. When it is half cooked, pour the mashed ingredients into the pot and stir fry. Pay attention to the fire temperature. Don't use large fire, just use small fire. Put sugar and salt into the pot before cooking, stir fry evenly, and then serve on the table.\nIn fact, there are many delicious hot sauces in Indonesia. Let's share them again in the future!",
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  "trx_id": "056ee59005134fd378f60e9043db4c9a49590a42",
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  "timestamp": "2022-08-05T06:42:45",
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    {
      "parent_author": "",
      "parent_permlink": "lifestyle",
      "author": "yummyadvisor",
      "permlink": "romantic-night-6-perfect-places-to-enjoy-candlelight-dinner-in-bandung",
      "title": "Romantic night, 6 perfect places to enjoy candlelight dinner in Bandung!",
      "body": "\"Only with your heart can you see clearly; important things are invisible to the naked eye.\"—— Antoine de Saint Exupery.\nLove is everywhere! This is the month when the world celebrates love. Flowers, chocolate, romantic trip... February 14 will be full of lovers' activities. If you're not good at coming up with some unique ideas to share with your lover on this special day, it's simple to take your partner out for a romantic candlelight dinner. For two people celebrating love, this is always the safest and happiest choice.\nBelow, we list the places where you can enjoy the ultimate Valentine's day romance in Bandung!\n\n![the18th.jpg](https://cdn.steemitimages.com/DQmPy2h7yuoLam5cdysRg2KVZZUCMn1JYGRzNnkKxqJTSbG/the18th.jpg)\n\n1 | the 18th restaurant and Lounge - trans luxury hotel\nThere is nothing more romantic than enjoying coveted food while enjoying the dreamy city lights. This restaurant is located on the 18th floor of the Grand Hotel in Bandung. You can enjoy the beautiful night scenery of Bandung. With an elegant dining experience, it will be great. The exquisite dinner for two prepared by the talented chef Lukman Hakim will create a perfect meal for you to celebrate this special night.\nAddress: JL. Jendral Gatot Subroto No. 289, Cibangkong, Batununggal, Kota Bandung, Jawa Barat 40273\nTel: +62 228428888\nBusiness hours: 04:00 PM - 10:00 PM (Monday - Thursday), 04:00 PM - 10:30 pm (Friday - Sunday)\n\n![skyvieew.jpg](https://cdn.steemitimages.com/DQmYNhbVEtzd4aZxGxCeJ8YrLEnjRitVLWAe8zybGAV9rvC/skyvieew.jpg)\n\n2 | skyview pool and bar - Mercure Hotel lengkong, Bandung\nIf you want to dine, relax and have fun with your loved ones at the same time, the Tianjing swimming pool bar restaurant on the top floor of Bandung lengkong Meiju hotel is a great choice. The entrance welcome area is a fashionable outdoor area with special interest. This restaurant offers Indonesian local and international cuisine. In a romantic atmosphere, it will definitely be an unforgettable Valentine's day with a panoramic view of the night sky of Bandung city.\nAddress: jl Lengkong Besar No.8, Cikawao, Kec.  Lengkong, Kota Bandung, Jawa Barat 40261\nTel: +62 2230008000\nBusiness hours: 08:00 am - 12:00 pm\n\n![romantic-dinner-padma-hotel-bandung.jpg](https://cdn.steemitimages.com/DQmcR739s85q14u739qQCzXejbzTWvpGstaPi7JjSQB1FLm/romantic-dinner-padma-hotel-bandung.jpg)\n\n3 | open air Restaurant - Padma Hotel Bandung\nHere, you can enjoy the wonderful dining experience, and overlook the antique city from Padma Hotel, one of the most luxurious hotels in Bandung. This romantic open-air restaurant is comfortable and comfortable, and you can enjoy exquisite Asian and European cuisine here. See [gado gado terdekat](https://www.yummyadvisor.id/yogyakarta/restoran-gado-gado-khas-jawa-timur-goda-gado-yogyakarta-city/) here.Surrounded by refreshing green valleys, a fresh breeze blows from time to time, which will definitely make your Valentine's Day dinner a forever precious memory.\nAddress: jl Ranca Bentang No. 56-58, Ciumbuleuit, Cidadap, Kota Bandung, Jawa Barat 40142\nTel: +62 222030333\nBusiness hours: 10:30 am - 09:00 PM\n\n![lutung.jpg](https://cdn.steemitimages.com/DQmdFazC1Vd2DyhJPz9fM6Hfe6w4FJY9PdVD3skw9txVGFh/lutung.jpg)\n\n4 | lutung kasarung - Dusun Bambu\nWhat would it be like to enjoy a romantic dinner in a lush environment? Well, the lost black monkey restaurant is a good place for you to enjoy a romantic night. This is a unique restaurant. The private room is designed as a bird's nest, which makes people fully immersed in the beauty of nature. The most wonderful moment is to share authentic Sunda food at sunset.\nAddress: jl Kolonel Masturi KM 11, Kertawangi, Cisarua, Kabupaten Bandung Barat, Jawa Barat 40551\nTel: +62 81563808021\nBusiness hours: 10:00 am - 08:00 PM (Wednesday - Monday), 10:00 am - 05:00 PM (Tuesday)\n![8one.jpg](https://cdn.steemitimages.com/DQmPJRtxZxZAXaEgZR8krGBpfXRowddn6zTo6r9P4FS4L2J/8one.jpg)\n\n5 | 81 sky resto - kytos Hotel Bandung\nEnjoy the glittering night view of the city while enjoying Indonesian and Western cuisine in Sky Restaurant 81. This feeling is very pleasant. This wonderful restaurant is located on the top floor of the Bandung kutos hotel in golkaron. With the indoor and outdoor decoration style of modern rural atmosphere, Sky Restaurant 81 is an ideal place for dinner. Flower decoration, beautiful chandeliers and a lovely pond outside add a lot of romantic atmosphere to this restaurant.\nAddress: Lt Roof Top, Jl.  Dr. Setiabudi No.153, Gegerkalong, Kec.  Sukasari, Kota Bandung, Jawa Barat 40153\nTel: +62 222000035\nBusiness hours: 06:00 am - 11:00 pm\n\n![bellevue.jpg](https://cdn.steemitimages.com/DQmceKw89BRREMGMNMm4sa6gc8zE1zuqmPRrJzBT8KUYWiW/bellevue.jpg)\n\n6 | Belle Vue - GH Universal Hotel Bandung\nFor those who like French and Italian tavern cuisine, Belleville western restaurant can bring you an authentic dining experience. Here, not only will your love with your partner warm up, but also the wonderful atmosphere and meals will make people unable to stop. GH global hotel itself is a unique five-star hotel, and its Renaissance style architecture will leave a deep impression on you. Entering the hotel, you will feel as if you are in the romantic history of Europe.\nAddress: jl Setiabudhi No. 376, Bandung, Jawa Barat 40143\nTel: +62 222010388\nBusiness hours: 11:00 am - 12:00 am\n\nAre you ready for a truly romantic night with your partner? Before going to these restaurants, please always keep in mind the Chse (cleanliness, health, safety and environmental sustainability) agreement of the Indonesian epidemic prevention agreement. Wear masks at all times, keep a safe distance from others, and wash hands frequently.",
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{
  "trx_id": "ee46e7e73c2b130e9817b15cfe180a66c89e8581",
  "block": 66475739,
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  "timestamp": "2022-08-03T07:49:06",
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      "parent_permlink": "travel",
      "author": "yummyadvisor",
      "permlink": "rejuvenated-and-full-of-energy-5-bali-yoga-hotels",
      "title": "Rejuvenated and full of energy, 5 Bali yoga hotels",
      "body": "Now that Bali has opened its doors to welcome guests, and the tourism industry is slowly recovering, this may be a good time for your “personal rejuvenation”. Many resorts on the Island of the Gods can not only provide complete luxury, but also offer yoga packages, from courses suitable for beginners to yoga veterans. We recommend 5 luxury resorts with yoga facilities in Bali’s three green areas, namely Ubud, Sanur and Nusa Dua.\n\n![Header.jpg](https://cdn.steemitimages.com/DQmYtfjzSpgwZKfSwuSKQHaeWG7jsFoa16a3xM5LRGdukAo/Header.jpg)\n\n1 | Olga Health Center at Capella Ubud\n\nCapella Ubud is located in the heart of a lush and secluded rainforest, especially known for its peaceful atmosphere. In addition to unparalleled luxury, you can also enjoy the health services provided by Auriga. It is said to be an “oasis of indulgence and rejuvenation in nature”, with a series of self-reflection and healing projects, including yoga, pilates, TRX and Pali classes. In addition, you can also enjoy a spa treatment that uses characteristic techniques and organic treatments specially formulated for Capella Ubud.\n\nCapella Ubud Jl. Raya Dalem, Banjar Triwangsa Keliki Village, Tegallalang Ubud, Gianyar Bali 80561, Indonesia\n\n62–811–3893–266\n\n2 | Yoga Studio at Ubud Wapadium Resort\nThe Yoga di Studio at Wapa di Ume Ubud Resort (The Yoga di Studio) is located in the middle of a tropical garden and can listen to the sound of a trickle. It is designed to provide yoga practitioners with the most convenient and quiet place. It has a daily lesson plan organized by professional yoga masters for. From beginners to advanced practitioners can gain exciting experiences. See [bakso terdekat dari lokasi saya](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-makan-bakso-terdekat-di-tangerang/) here. If you are looking for another way to refresh your energy, you can enjoy Ume Spa, which has well-trained therapists and a variety of exotic Indonesian pure essential oils to make you mesmerized.\n\nUbud Wapadium Resort Banjar Bentuyung, Gianyar, Jl. Suweta, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571\n\n3 | The energy of the Oasis of the Moment at Mercure Sanur Resort\n\nDo you want to do yoga on the beach? Mercure Resort Sanur’s “Power of Now Oasis” may be the right choice for you. Mercure Bali Sanur Resort is just 20 minutes from Ngurah Rai International Airport and is located on the beautiful Sanur Beach. Here, you can experience the healing atmosphere of the oasis energy at this moment. Located at Mercure Sanur Resort, Yoga Oasis Energy was established in 2010. It specializes in building a “yoga alliance”, including skilled yoga instructors and customized health retreat programs, which can guide and help personal growth and healing, and provide overall healing and personal guidance services.\n\nMercure Sanur Resort Mertasari St, Sanur, Denpasar Selatan, Denpasar City, Bali 80228\n\n+62–361–288–833\n\n![Maya Sanu Resort.jpg](https://cdn.steemitimages.com/DQmSwYbrRpi75VTNWJvBwbyBtaNdrSrKdr5abxcohVBHapp/Maya%20Sanu%20Resort.jpg)\n\n4 | Spa at Sanur Maya Resort\n\nAnother exquisite seaside recuperation facility you can find in Bali is the spa at Maya Sanur Resort. It is just one step away from the pristine white sandy beaches, combining tropical style with innovative Balinese design, and is the ultimate lifestyle resort. In addition to the extended health package, you can also experience yoga classes, ranging from Ashtanga to yin yoga. If you don’t live for a long time, that’s no problem at all. You can register for a single shift at a relatively affordable price.\n\nSanur Maya Resort Danau Tamblingan 87 A, Sanur, South Denpasar, Bali\n\n62–812–3814–923\n\n5 | Yhi Spa at Melia Resort Nusa Dua, Bali\n\nHere you can get the ultimate luxury and health experience, allowing you to marvel at the tropical natural charm of Meliá Bali. This is a picturesque seaside refuge that fascinates you with its warmth and unique service. Staying here for leisure, you can spread out mats on the beach and start a private and quiet yoga class. When you listen to the sound of the waves and tropical breeze while meditating, you can feel the highest healing power. Entering the Yhi Spa (Yhi Spa), you will enjoy exclusive spa services that combine local massage and physiotherapy to purify your body and balance your mind.\n\nBali Nusa Dua Melia Resort Kawasan Pariwisata ITDC Lot 1, Jl. Raya Nusa Dua Selatan, Benoa, South Kuta, Badung Regency, Bali 80363\n\n+62–361–771–510\n\nWhen Bali is fully ready to welcome you back, these five resorts should be on your travel list. In particular, you need to abide by health protocols and develop healthy habits. Wear masks in public places, wash your hands frequently, and keep your distance from others. Be a responsible traveler and stay safe wherever you are!",
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      "parent_permlink": "indonesian",
      "author": "yummyadvisor",
      "permlink": "let-these-5-unique-indonesian-traditional-musical-instruments-impress-you-without-leaving-home",
      "title": "Let these 5 unique Indonesian traditional musical instruments impress you without leaving home",
      "body": "Indonesia is a multi-ethnic homeland with different cultural traditions. Each ethnic group has its own unique and beautiful culture. Among them, it has to be mentioned that it has a fascinating music culture. Traditional Indonesian music contains strong rhythm and harmony, and is strongly influenced by European and Malay classical music. \nYou can also enjoy learning traditional Indonesian musical instruments without leaving home. Here, we recommend five traditional Indonesian musical instruments to take you to explore Indonesia's unique and wonderful music world. \n \n![i1.jpg](https://cdn.steemitimages.com/DQmcdnwKrCL2TN4UDT7eVrjJjV6cMNdRGBdf6CaWuayPfRS/i1.jpg)\n\n### 1.  Suling Flute (Suling)\nSuling (also known as Seruling) is a Southeast Asian bamboo flute used in various traditional music ensembles, including gamelan, six-stringed pipa and Malay dangdut. This kind of flute is made of a long, thin-walled bamboo tube called Tamiang, and the mouthpiece is surrounded by a thin rattan belt. This musical instrument originated in Malay culture and was carried forward in several Southeast Asian countries, including Indonesia. \nThe simple and crisp tunes or melodies played by Su Ling's flute are traditionally regarded as the “voice of happy learning”. There are many regions in Indonesia that use the flute as a traditional musical instrument and have different local names. In Java, Sunda and Bali, this instrument is often called Suring; in Minang, it is called saluang; in Toraja, it is called Lembang; in Halmahera, it is called bangsil; in West Nusa Tenggara, it is called Silu. silu). \nOne of the most popular Surin flute musicians in Indonesia is Gus Teja. You can listen to his soothing performances on YouTube and Spotify. \n \n![i2.jpg](https://cdn.steemitimages.com/DQmUAijqFvZaeFRVMX9xL7qBYfDqqWh6UVh3eSg5ZWBgAVG/i2.jpg)\n\n### 2.  Gamelan (Gamelan)\nGamelan (Gamelan) is a set of traditional Javanese musical instruments, usually composed of gong (gong), Kenong (Kenong), xylophone (gambang), celempung (celempung) and many other percussion instruments. Gamelan can create soft tunes and create a peaceful atmosphere in harmony with Javanese society. Etymologically, \"gamelan“ is derived from the Javanese term ”gamel“, which means beating/hitting, and the suffix ”an\" makes it a noun. Therefore, the word ”gamelan“ can be interpreted as ”object of attack\". \nRelated: [pizza place bandung](https://www.yummyadvisor.id/bandung/peringkat-10-restoran-pizza-terbaik-di-bandung/)\nMusical performances of Gamelan Ageng or all Gamelan musical instruments are usually accompanied by puppet performances, such as traditional shadow puppets (Wayang Kulit), Javanese opera (Wayang Orang), Ketoprak (Ketoprak), Javanese dance and many other performances. In addition to Java, Gamelan can also be found in other Indonesian cultures, such as Sunda (called “degung”), Bali (called “Gambelan”), Banjar (Banjar) and Lombok (Lombok). \nGamelan's voice is famous all over the world. Russia even has the Gamelan Dadali Moscow Orchestra (Gamelan Dadali Moscow), which is their own Gamelan music group, composed of Russian women trained by experts from the Indonesian Embassy in Moscow. You can listen to their performances on YouTube. \n \n![i3.jpg](https://cdn.steemitimages.com/DQmSH4wQhPD1KANchmHJ67D6B6EZwsyVwA3Qyp4Jm7kst7N/i3.jpg)\n\n### 3.  Angklung (Angklung)\nAngklung (Angklung) is a traditional Indonesian bamboo musical instrument that often appears in West Java. It makes a sound by shaking the musical instrument to make the bamboo pipes collide with each other. Since November 2010, Anglong has been recognized by UNESCO as a masterpiece of human oral and intangible heritage. There are many types of angklung: angklung kanekes, angklung dogdog lojor, angklung gubrag and angklung padaeng. \nEtymologically, \"angklung“ comes from the Sunda word ”angka“, which means tone, and the word ”lung\", which means broken. Therefore, \"angklung“ means ”broken or incomplete tone\". According to Jaap Kunst's book \"Javanese Music\", in addition to West Java, Angklung can also be found in South Sumatra and Kalimantan. The people of South Java, East Java and Central Java also use this musical instrument. \nDuring the period of the Sunda Kingdom (12th to 16th centuries), Anglong was regarded as a worship ceremony for the goddess of fertility (Nyai Sri Pohaci). It is said that during the war, Anglong played a morale-boosting role. \nThere is a place called Saung Angklung Udjo in West Java, where people can witness live performances by Angklung musicians and learn how to make it. \nListen to their harmonious and wonderful music on YouTube. You can also enjoy Anglong music created and played by Tjoek Suparlan on Spotify. \n \n![i4.jpg](https://cdn.steemitimages.com/DQmcFWpecPdWn2exoxARF6qXfC6uCRJgHdcLXttaU4EoniJ/i4.jpg)\n\n### 4.  Sasando (Sasando)\nSasando (Sasando) is a traditional musical instrument of East Nusa Tenggara (NTT), made of bamboo and palm leaves. It was invented by two shepherds on the island of Rott in the 17th century, when they suddenly discovered that the containers used to fetch water could produce a soft tone. Originally, Sasando strings were made of palm leaf sticks, but later after the Portuguese came to Indonesia, they were replaced by steel strings commonly used in violins. \nSasando is played with both hands, but the two hands are played in opposite directions. The right hand plays chords, and the left hand plays melody and bass. A special set of techniques is needed to play Sasando. At first, Sasando had only 7-10 strings made of natural materials. In the 18th century, more strings were added, and the number increased from 24 to 28. Today, 32 to 48 strings are used in Sasando. \nThe philosophy behind Sasando's appearance and voice is unique and has a special meaning for a step-by-step life. The nine strings of Sasando's original shape are used to symbolize the life cycle of a human child in the womb (about nine months). \nYou can listen to the calm Sasando minor played by Natalino Mella on Youtube. \n \n![i5.jpg](https://cdn.steemitimages.com/DQmfZ8RUo9jCgifiXBFugaN8kSeWpD6swwF9pf7hPgV2Dps/i5.jpg)\n\n### 5.  Row seat gong (Kulintang)\nA row of seat gongs (Kulintang or Kolintang, also translated as Kulintang) consists of a row of small gongs placed horizontally, usually accompanied by a larger hanging gong and drum during the performance. Row seat gongs are part of the gongs and drums culture of Southeast Asia and have been played in the East Malay region (including Indonesia) for centuries. \n\nIn Indonesia, the row seat gong is a wooden percussion instrument that originated in the Minahasa region of North Sulawesi. It is usually made of local woods, such as Tru wood (chicken bone Changshan genus, Alstonia sp), cypress wood (Cempaka Wood, Elmerillia Ziampaca), cliff bean tree logs (Wenge Wood, Octomeles Sumatrana Miq) and water koji wood (Waru wood, Hibiscus tilaceus), as well as many other woods with strong fibers but very light. \nThe row-style seat gong is played by tapping it with a wooden stick wrapped in cloth, usually in traditional Minahasa rituals for musical performances, such as ancestor worship. However, under the influence of various religions and cultures, the row seat gong has changed its function and is used as an instrument to display music and art. \n\nWatch the performance of Minahasa's KEYTUJI row seat gong band on Youtube, with the Eiffel Tower in France as the background, and enjoy the performance of Nyong&Noni in North Sulawesi. \nWhich traditional Indonesian musical instrument are you most interested in? Are you looking forward to enjoying these wonderful music? In the days when you don't leave home, take a good look at them! Let these unique Indonesian sounds and tunes bring you philosophy and strength.",
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      "author": "yummyadvisor",
      "permlink": "spend-the-summer-in-bali-these-5-best-places-must-be-collected",
      "title": "Spend the summer in Bali! These 5 best places must be collected!",
      "body": "Bali makes everyone's holiday easy. Whenever the word “summer” is mentioned, it is one of the most watched summer travel destinations in the world. However, no matter how famous it has become, Bali is still a place worth visiting again, because countless wonderful attractions will definitely make everyone's summer trip unforgettable. Today, let's talk about what surprises you will encounter when you are looking for summer in Bali. \n \n![beaches.jpg](https://cdn.steemitimages.com/DQmYAbJj21xfmUPEQcGBjrDp7GCkpzFtPCqjzj3wsGs7JaS/beaches.jpg)\n\n### 1.  beach\nQuiet beaches such as Bias Tugel Beach can always meet all your travel expectations. This is precisely what Bali is famous for: white sandy beaches, blue waters, and rolling waves create a tropical atmosphere. Every beach has different wonders, so please discover them in person and you will be surprised by everything you encounter on the way! \n \n![waterfalls.jpg](https://cdn.steemitimages.com/DQmQpPoMFtZz1PiKSt1ti1aMJGg954m9Pv3yCYXTghzTkWr/waterfalls.jpg)\n\n### 2.  waterfall\nIn recent years, Bali's waterfalls have become more and more popular. This is not without reason. In addition to many beautiful beaches, the Island of the Gods also has many majestic waterfalls hidden in dense jungles. Newcomers can visit Manuaba Waterfall (Manuaba) in Kenderan Village (Kenderan), Degralang District. Find [bakso terdekat dari lokasi saya](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-makan-bakso-terdekat-di-tangerang/) here. People looking for greater excitement can continue to Tegenungan Waterfall and Goa Rang Reng Waterfall. Of course there are many options, but finding them by yourself will make the journey more fun, right? \n \n![highlands.jpg](https://cdn.steemitimages.com/DQmQnkb8f7KNTX6kCgaAm4PA2DYxDr7kaq2eXPnyL92xnAd/highlands.jpg)\n\n### 3.  Highlands\nBali is also famous for its highlands, whether it's the green terraces and log huts of Ubud or the cool breeze of Kintamani. It is a perfect choice for those who want to end their summer trip after exploring the beaches and other tropical attractions. Want some adrenaline-stimulating activities? You can try hiking up Mount Agung to watch the wonders from the highest point in Bali. Try some other good activities in the highlands of Bali and meet the other side of summer Bali! \n\n![marketplaces.jpg](https://cdn.steemitimages.com/DQmNigjCd1xmWxXJu7qdx8chBNmhuXxzQbPKeNESUB3A2r6/marketplaces.jpg)\n\n### 4.  Traditional market\nShopping is always a refreshing way to enjoy the holidays. If you are looking for tons of interesting and good things in Bali, we recommend that you come to the Sukawati Art Market in Gianyar. You can buy summer necessities here, such as sunglasses, beach hats and cute summer clothes. \nAs one of the oldest art markets in Bali, there are also many handicrafts, traditional braid, paintings, jewelry, handmade products, and a variety of unique objects such as household and daily necessities. In addition, you can also explore other traditional markets, such as Badung Market, Kumbasari Art Market, Kreneng Market and Ubud Market. \n\n![nusas.jpg](https://cdn.steemitimages.com/DQmTmWjk2Q8dEcgSDDpS5cLGxYYpE9GuH9yCg5eiKMFkXyc/nusas.jpg)\n\n### 5.  Noosa Three Islands\nFinally, a summer trip to Bali would be incomplete without mentioning the three neighboring small islands (Noosa Three Islands): Nusa Penida, Nusa Lembongan and Nusa Ceningan. These are suitable for those who want to seek more travel excitement outside the main island. Many people know Kelingking Beach in Nusa Penida: a wonderful white sandy beach with huge cliffs shaped like Tyrannosaurus rex, with dragon claws reaching into the sea. At the same time, Lembongan and Treasure Island are not only famous for their fantastic beaches, but also the eye-catching Yellow Bridge connecting the two islands. \n\nEmbracing summer in Bali has never been so fun, especially now that you can enjoy the complete experience brought about by Indonesia's looser international travel regulations. If you plan to travel to Bali this summer, we need to remind you to follow all health protocols, be a responsible traveler, and maintain healthy habits, such as wearing masks in public places, washing your hands frequently, and maintaining safe social distancing.",
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      "permlink": "delicious-satay-skewers-indonesia-s-most-famous-dish",
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{
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      "parent_permlink": "food",
      "author": "yummyadvisor",
      "permlink": "delicious-satay-skewers-indonesia-s-most-famous-dish",
      "title": "Delicious satay skewers, Indonesia's most famous dish!",
      "body": "Satay skewers, marinated slices of meat skewered on bamboo skewers and then grilled on fire charcoal, served with fragrant sauce-no wonder this dish is one of President Obama's favorite dishes when he was a child. Satay or skewers are undoubtedly one of the most famous dishes in Indonesia. It is a dish recognized by many Southeast Asian countries as belonging to their own countries. In fact, if we look back at the Oriental-flavored Indian barbecue brought to Java by Muslim merchants, we can trace the origin of Satay.\n\n![sate.jpg](https://cdn.steemitimages.com/DQmfN9uRaSegbWmRYCMwvUhRcDj1nQsJa5QWPkzeSst1Lk5/sate.jpg)\n\nThis colorful archipelago has a variety of ethnic groups and various cultures. In this case, they create their own skewers of different styles. The difference lies in the spices, sauces, and even skewers used.\n\nHere are the seven kinds of skewers you can find in this beautiful country.\n\n![image-1.jpg](https://cdn.steemitimages.com/DQmedjDyCQMc9URkeHvcx5SfDLjTdLen95Eqmg452NRizQ7/image-1.jpg)\n\n### 1 | Sate Ayam (chicken Skewers)\nChicken skewers are the most common skewers in Indonesia (and the world), from roadside stalls to five-star restaurants. The chicken has to be marinated in sweet soy sauce first, then roasted on hot charcoal, and then eaten with spicy peanut butter or sweet soy sauce, red garlic slices, and chili foam.\n\n\n\n![image-2.jpg](https://cdn.steemitimages.com/DQmYj3VAP9u47hvxJbsYf51vMVEKKPQYSiBJFFBRrh2CpL6/image-2.jpg)\n\n### 2 | Sate Kambing (Lamb Kebab)\nAnother kind of skewers commonly sold in Indonesia is Sate Kambing (lamb skewers). Diced lamb has to be marinated with pineapple foam to remove fishyness and tenderize the meat. This kind of skewers can be eaten with peanut butter or sweet soy sauce sauce.\n\n\n![image-3.jpg](https://cdn.steemitimages.com/DQmUhDDPtPScwTZzA66rGW9rH3fax8UDyzZ4M5DKoDZtQpq/image-3.jpg)\n\n### 3 | Sate Maranggi Skewers\nOriginated in Purwakarta, West Java, Maranggi skewers are made of lamb or beef. The meat is first marinated with green chili sauce and cuka lahang (sugar cane vinegar), and eaten with red garlic slices and diced tomatoes.\n\n\n![image-4.jpg](https://cdn.steemitimages.com/DQmXF76DtQmYC3HiKUL7sewcaViUBHbZKVErpdhYtLCsLGm/image-4.jpg)\n\n### 4 | Sate Kerang Scallop Skewers\nSate Kerang is a specialty of Surabaya, East Java. Scallops marinated in lemon leaves, ginger, sweet soy sauce and tamarind juice have to be cooked first. When it's cooked, bake it again or fry it tender and let it scorch slightly on the side. \nRelated: [seafood terdekat dari lokasi saya](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-seafood-terdekat-di-tangerang/)\n\n\n![image-5.jpg](https://cdn.steemitimages.com/DQmQkPGcAgCG3M4d5hSpic2a9jYhsLfisLca2DuTUesfSea/image-5.jpg)\n\n### 5 | Sate Padang Padang Skewers\nOriginated in West Sumatra, the hometown of popular Patong dishes, Patong skewers are made of beef tongue or beef. The meat must first be cooked with lemon leaves, lemongrass, coriander, ginger, and turmeric, then grilled on carbon, and finally sprinkled with a thick mayonnaise.\n\n\n![image-6.jpg](https://cdn.steemitimages.com/DQmR3npti8NcNwyWvQNurECJJNPa3GLJ21SHdPq5VX6qNj9/image-6.jpg)\n\n### 6 | Sate lilit satay\nThis is a specialty of Bali and can be made with several kinds of meat, such as chicken, fish, pork, or turtle meat. Generally, the most common is to make fish with shredded coconut, lemon juice, coconut milk and red garlic. The meat has to be skewered with skewers or lemongrass, and then grilled on the fire. I really haven't failed to make this delicious kill.\n\n\n![image-7.jpg](https://cdn.steemitimages.com/DQmdLiiCPn8ipMbadhjg9ZHfK6soPP6yMftF1C9LRcJScdf/image-7.jpg)\n\n### 7 | Sate Buntel Skewers\nThis is a famous dish in Central Java province, made with minced beef or minced lamb with a layer of animal fat. Similar to sausage skewers, minced meat is mixed with red garlic, garlic, ginger, and fennel into a fatty membrane, and then roasted with sweet soy sauce.",
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{
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  "timestamp": "2022-07-26T07:06:24",
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      "parent_permlink": "travel",
      "author": "yummyadvisor",
      "permlink": "enjoy-the-beauty-in-semarang-visit-museums-eat-seafood-and-go-to-restaurants",
      "title": "Enjoy the beauty in Semarang, visit museums, eat seafood and go to restaurants",
      "body": "The historic architecture, multicultural history and delicious cuisine have become the business cards of the city of Semarang. As the capital of Central Java Province, Semarang's large number of historical sites and landmarks tell people about its former glory. With the growth of the population, especially the increasing number of young people, many new and dynamic well-known companies have settled in this unique port city.\n\nIn addition to visiting traditional attractions, if you want a different experience, whether you are an adventurer, a photography fan, a shopaholic or a foodie, the places described below will definitely meet your needs.\n\n![a41ceaead40588c4c553a8f31a00ebb154ecddd4-15fea.jpg](https://cdn.steemitimages.com/DQmZA6JrBKUGwbNUak6xy19jvvKhvTndGXguWMZbs9Dyftm/a41ceaead40588c4c553a8f31a00ebb154ecddd4-15fea.jpg)\n\n### Experience modern art at the 3D Phantom Art Museum in the old town\n\nSemarang is famous for its old colonial Dutch architecture in its old town. Now people have discovered a new attraction there, the 3D Phantom Museum in the old town. Modern 3D pictures are arranged in the four corners of the museum, and visitors can pose for pictures in front of these fantasy arts. It is most popular with tourists with children and those who are not childlike. After a day of shopping in the old town and then coming here, the sense of ease and pleasure will arise spontaneously.\n\nlocation：\n26 Letjen Suprapto Road, or about 50 meters west of Blenduk Church\n\nEntrance fee：\nForty thousand guilders\n\n![33a9d55ca5e5ab3ec5ab7fad9aa6c7b3c8d1c44c-353bf.jpg](https://cdn.steemitimages.com/DQmb8T6xuP2wTXovqfBGysMQazJ7mp3qgMC8XSTi7LCwvND/33a9d55ca5e5ab3ec5ab7fad9aa6c7b3c8d1c44c-353bf.jpg)\n\n### Shopping spree in Badik Village\n\nAfter stagnating development for a period of time, Badik (clothing) village in Semarang has become a new tourist attraction. As a means of revitalizing the local economy, the Semarang government encourages Badik garment manufacturers to re-purchase production equipment and arrange production to support this long-term industry. It is believed that the exquisite Semarang Badik that everyone saw here has been lost for a while after the Dutch colonization. But recently, Badick craftsmen checked history books and found many old pictures of Badick in Semarang, so they began to try to copy these patterns. Semarang Badik is not only beautiful but also unique, because its pattern is inspired by city landmarks such as Layur Mosque, Asem Arang, Lawang Sewu and Tugu Muda. In Badik Village, tourists can not only choose satisfactory clothes, but also experience the painting of Badik firsthand.\n\nlocation：\nFrom the market in Johar District, go forward to Bundaran Bubakan, and then forward to Patimura Road. You will see the Djelita Hotel in front of this road. There is a door on the left side of the hotel that says: Badick Road, Zip code: 50122. This is the entrance to Badik Village.\n\nEntrance fee: free\n\n![cc6f95a070f7baecdd524a6a8ffdc767643c7d61-3efc7.jpg](https://cdn.steemitimages.com/DQmd2FRrWuSfsvvFV7LDNhYae3ULbdJjEfyUkLt8e2fBmp9/cc6f95a070f7baecdd524a6a8ffdc767643c7d61-3efc7.jpg)\n\n### Take some bragging photos in Brown Grand Canyon\n\nBrown Grand Canyon is a popular place for photography enthusiasts on their Instagram accounts. The scenery there is unique, and enviable photos will be taken with it as the material. This canyon in the rowosari meteseh Tembalang area is not an ordinary tourist attraction. Getting there is a trek in itself, but even if it takes a lot of trouble, it is well worth a visit. It was originally a quarry that has been developed and operated for more than ten years. Quarrying and excavation have created a magnificent man-made landscape. Its deep ravines are like the iconic green canyons of the Gulf of Mexico. Tourists should wear light and comfortable shoes and masks, because there is a lot of sand and dust there. However, although the environment here is like a harsh desert area, when you are in this magnificent landscape, there is definitely a different sense of exoticism.\n\nlocation：\nMeteseh, Tembalang District, Semarang, from meteseh market or klipang Hospital in Kedungmundu, Tembalang District\n\nEntrance fee: 50,000 guilders\n\n![50493226c4bc5801f4247a80dfa89d2c20f35dcb-81180.jpg](https://cdn.steemitimages.com/DQmRavtj6wmUemdzdBoxWMZAgmyLW23JQPJe5ntt35WuTVj/50493226c4bc5801f4247a80dfa89d2c20f35dcb-81180.jpg)\n\n### Eat seafood and fish in the fishing village\n\nThe fishing village is a great dining place for tourists to enjoy the seaside atmosphere, taste delicious seafood and leisure fishing. The restaurants here are wooden bungalows floating on the sea. Eating in one of them definitely has the exoticism of a harbor city. Here you will feel the breeze blowing on your skin, and then try popular dishes such as grilled pomfret, rujak sauce fish, steamed grouper or Semarang specialty shrimp fillet milk fish, which will definitely open your taste buds. The restaurant's menu lists a variety of seafood, including fish, crab, shrimp and lobster. After enjoying a hearty meal, you can relax and pass the time while fishing by the pier. Find [seafood terdekat dari lokasi saya](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-seafood-terdekat-di-tangerang/) here.\n\nFamily tourists and diners like the leisurely atmosphere, traditional design and rich and diverse seafood here.\n\nlocation：\nKomplek Puri Maerokoco, PRPP District, Semarang\n\n### How relaxing it is to drink coffee and taste food in Semarang restaurants\n\nFor those who want to sit down and take a break, eat something delicious, and have a cup of coffee, Semarang is your perfect choice. With the increase of cafes and the prevalence of bar culture, you will find that there are many fashionable cafes here, which can definitely match those in other places such as New York, Seoul or Melbourne.\n\nSpiegel Bar and Bistro is a popular place for young people in Semarang. It is a modern and retro gathering place influenced by the Dutch colonial period. It was built in 1895 and is located in front of the Blenduk Church in the old town. It is famous for its handmade coffee, delicious and refreshing cocktails. As soon as you enter, the modern and rustic interior is very eye-catching, bringing you back to the past at once. Many original architectural structures have been well preserved and maintained, including pillars, walls and wide-body windows. There are a variety of Western and Italian dishes, and what is even more proud of is its rooftop view, where customers can sit and relax while enjoying the beautiful city view.\n\nlocation：\nSemarang Old Town Lt. 34 Suprapto Road\n\nAnother famous cafe in the old town is Teko Deko Koffiehuis. This inconspicuous cafe opened in 2015, and the coffee and delicious and affordable European dishes here are well known to everyone. People often hold various events, such as seminars, lectures and talk shows, in renovated Dutch colonial buildings. Like Spiegel Bistro and Bar, you can enjoy stunning views from the roof here.\n\nlocation：\n44 Letjend Suprapto Road, Semarang Old Town\n\nFinally, Nest.Co.Lo.Gy restaurant is not to be missed. It is an exquisite restaurant with thoughtful service to customers and unique flavors of dishes. This is a good place for those who want to taste food, enjoy good service and a modern and compromise atmosphere. The owner and chef of the restaurant, Ernest Christoga, has developed a comprehensive Asian and European style menu. Signature dishes include fragrant fried cheese cake, creamy braised broiler chicken, Italian ravioli, Baileys Panacotta and cheese pizza. This restaurant has an open kitchen, and diners have the privilege of viewing the cooking and preparation process of meals. Young creative groups also often visit here, where they do exhibitions in various fields from architecture to interior design.\n\nlocation：\n5A Tambora Road, Semarang",
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      "permlink": "3-stylish-rated-indonesian-seafood-dishes",
      "title": "3 Stylish Rated Indonesian Seafood Dishes",
      "body": "### 03 Pecel lele \n\n![e6f163b1e7eb4330bc42ab7162973e17.jpg](https://cdn.steemitimages.com/DQmQKNUMngEaN7PDA9tEhFAJcxHhm8xvSqPSq14CF5G9JTs/e6f163b1e7eb4330bc42ab7162973e17.jpg)\n\n Pecel lele is a Javanese delicacy conforming of deep- fried catfish paired with sambal paste and vegetables similar as cucumbers, string sap, lettuce, and cabbage. Tofu, tempeh, and fumed rice are frequently seen on the side, depending on indigenous preferences. Here you can find [seafood terdekat dari lokasi saya](https://www.yummyadvisor.id/tangerang/peringkat-10-restoran-seafood-terdekat-di-tangerang/).\n It's recommended to brace the dish with a glass of fresh orange juice or tea. scrumptious, affordable, and nutritional, it's a favorite mess of multitudinous Javanese people who frequently buy it from road stands called warung tenda, which are generally open from late in the autumn until night. \n\n![5ae7c321d2394119bac50257395ee421.jpg](https://cdn.steemitimages.com/DQmToJVefLXtqxJkowNRS5qdpqznVj9U5xYSGUuMNuGeaZA/5ae7c321d2394119bac50257395ee421.jpg)\n\n### 02 Ikan bakar \n Ikan bakar is a popular Indonesian and Malaysian dish conforming of barbecued fish. occasionally, there are also other types of seafood similar as squids, cockles, and bones\n included in the dish. The name ikan bakar literally means burnt fish in the Malay language. \n It's veritably important to marinate the fish before grilling in order for it to retain its humidity. The gravies generally correspond of chili paste, soy sauce, turmeric, galangal, and other seasonings. The dish is traditionally served with dipping gravies similar as sambal belacan and sambal kecap on the side. \n\n![1d28edb5b603496e86c20e9855495b3d.jpg](https://cdn.steemitimages.com/DQmTrtaJ7XTVNkHQQRWgCCiMw8S3EynC5G7DFtj7ZqJ8QPW/1d28edb5b603496e86c20e9855495b3d.jpg)\n\n### 01 Pempek \nPempek is a traditional Indonesian fish cutlet made with ground fish meat and tapioca. The factual origin of this dish is the megacity of Palembang, positioned in the South Sumatra fiefdom. The origin story of pempek says that an old Palembang citizen was tired of the traditional fried or grilled fish, so he allowed\n of an innovative way to base the meat, mix it with tapioca flour, and deep- shindig it to get a brickle\n and succulent snack. \n He also used to cycle through the megacity and vend the fish galettes to Palembang citizens. Over time, pempek was honored as a praise- good snack, and moment it's considered to be a traditional Indonesian delicacy. These round or blockish galettes are generally fumed, and right before serving they're fried in vegetable oil painting and cut into bite- sized pieces. \nSource: [yummyadvisor](https://www.yummyadvisor.id/)",
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      "title": "Indonesian style Samba shrimp",
      "body": "![R1298-photo-final-large-landscape-150.jpg](https://cdn.steemitimages.com/DQmQkMTdjZq9HuZaKW5YRKZwKKMW7fLi6AFWSbBrmFXVszp/R1298-photo-final-large-landscape-150.jpg)\n\n### Ingredients\n 30g tamarind sauce\n 100ml water (hot)\n 4 peppers\n 8 dried peppers\n 1 lemongrass\n 1 onion\n 1 Galangal\n 3 cloves\n 2 cloves garlic\n 1 teaspoon shrimp paste\n 4 tablespoons of water\n 4 tablespoons vegetable oil\n 4 Thai lemon leaves\n 12 prawns\n salt\n Black pepper\n Rice (cooked, for setting the plate)\n Coriander (for decoration)\n\n ### Utensils\n Bowl (small) cutting board knife cooking machine pan spatula\n\n### Cooking step 1/3\nMelt the tamarind sauce in water. Deseed and chop the peppers. Cut the lower third of the citronella stem into small circles. Put the chopped fresh peppers, small dried peppers, onions, galangal, lemongrass, cloves, garlic and shrimp paste into the cooking machine, add water and stir until smooth. \n\n![R1298-photo-step-1-large-landscape-150.jpg](https://cdn.steemitimages.com/DQmXNSkHereYz9iwyq8RKRDF2pzvQ4CmMn2rt6tocNakG1F/R1298-photo-step-1-large-landscape-150.jpg)\n\n### Cooking step 2/3\nHeat the vegetable oil in a pan, add chili shrimp paste and Thai lemon leaves, and fry briefly. \n\n![R1298-photo-step-2-large-landscape-150.jpg](https://cdn.steemitimages.com/DQmcGv8gD3BHowhc9CWSzn59pGj6Dk6UGmMeBu5DsawMgN5/R1298-photo-step-2-large-landscape-150.jpg)\n\n\n### Cooking step 3/3\nAdd the previously prepared tamarind soup and bring to a boil. Add the prawns and season with salt and pepper. Then continue to fry for about 3 minutes until the shrimp is completely cooked. According to your preferences, it can be served with white rice and sprinkled with coriander. Enjoy it to the fullest!\n\n![R1298-photo-step-3-large-landscape-150.jpg](https://cdn.steemitimages.com/DQmdHiTKv2djTYHfQ3rfyutd6Yt3yKfZhz275wYPMqev6E4/R1298-photo-step-3-large-landscape-150.jpg)\n\n\nIf you love seafood, must try [seeds eatery ubud](https://www.yummyadvisor.id/bali/restoran-seeds-eatery-bali/menu/)",
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      "permlink": "rendang-patong-beef-satay-javanese-curry-finger-sucking-indonesian-cuisine",
      "title": "Rendang Patong beef, satay, Javanese curry... finger-sucking Indonesian cuisine!",
      "body": "Indonesia is the largest country in Southeast Asia, ranking first in terms of population, ethnicity, and land area. Indonesian cuisine is rich and diverse. In addition to Indonesian ethnic specialties, it is also influenced by Chinese Hakka, Guangdong, Chaozhou, and Fujian cuisines, and incorporates elements of Indian, Arab, Portuguese, and Dutch cuisine.\nAfter the Chinese moved to Indonesia, they brought garlic, clear soy sauce, shrimp, tofu, etc. The names of many Indonesian foods are pronounced in Hokkien. For example, noodles are called \"Mie\" in Indonesian, rice noodles are called \"Bihun\" in Indonesian, leeks are called \"Kucai\", and shrimp are called \"Ebi\". The local spice blending method is influenced by Arabia and India. The cabbage, potatoes, peppers, and tomatoes that Indonesian people often eat today were introduced to Indonesia by Westerners in the era of the Great Voyage.\n\nInternationally renowned Indonesian dishes include Rendang Patong beef, Satay, Sodo chicken soup, Javanese curry, Indonesian fried noodles, fried rice, fried pho, and more vegetable salad. Recently, many people have begun to notice that the naturally fermented food \"tempe\" from Java is high in protein and \"tempe bacteria\", which is good for health.\nIn addition, there are still many fried and grilled foods in Indonesia, from fried tofu, scallops, seafood, chicken drumsticks, etc., to grilled fish, Uta Uta, satay skewers, etc. Spicy-addicted Indonesians, even if chili is used in soups and dishes, they still like to use samba sauce with rice to taste right. Therefore, foreigners' first impression of Indonesian cuisine is often spicy and spicy. , Rich in spicy flavor.\n\n![微信截图_20220720144620.png](https://cdn.steemitimages.com/DQmUGoRFHpVAqjhNipz3Yz1nPixGmBPDtFqxPyrsRACc5DJ/%E5%BE%AE%E4%BF%A1%E6%88%AA%E5%9B%BE_20220720144620.png)\n\n### A blend of terroir and humanities, Indonesian cuisine is good at using spices and seasonings\nIndonesian people are good at blending all kinds of spices. Even if they cook a dish, they often need dozens of spice combinations. Indonesia is the country that uses spices the most among the countries of the South Pacific. It is not only used for cooking, but also the main ingredient of the health drink Jamu. Especially the people of Patong Minangabao are very good at adding chili, red onion, garlic, southern ginger, ginger, turmeric, lemongrass, coriander seeds, turmeric leaves, curry leaves, lime leaves, bay leaves, lemons, and tamarind to dishes to make fragrant and appetizing dishes.\n\nJavanese people are good at using coconut sugar for seasoning, especially the residents of Central Java (Yogyakarta, Sambo Long) have a sweet taste. In addition to making dishes with chili, Sanna, turmeric, ginger, red onion, and garlic, coconut sugar is also used to balance the taste of food. For example, the representative Indonesian sweet soy sauce is made by adding coconut sugar to the clear soy sauce that the Javanese brought to Indonesia by the Chinese.\n\nThe use of plantain leaves to wrap food, whether roasted or steamed, is a traditional way of cooking, and the unique aroma of plantain leaves covering food escapes after heating, making the food more fragrant and intense. In addition, the lives of Indonesian people are inseparable from coconut trees. In addition to making good use of coconut milk to bring out the crispy feeling, coconut water is actually a delicious secret for stewing beef, chicken, etc., adding a tender, juicy and sweet taste.\n\nThere are many Indonesian islands that depend on the ocean to support life. Palembang fish pulp cuisine has Chinese characteristics.\n\nIndonesia has 34 provinces, covering Asia and Oceania. Each province has its own unique culinary characteristics. The more well-known are Sumatra, Java, Bali and Chinese cuisine. These cuisines have deeply influenced the cooking methods of other parts of Indonesia.\n\nGoing south from Sumatra to Palembang, the cuisine and snacks here are very well-known, especially the sweet and not spicy fish pulp product \"Pempek\", and the changing dishes of Pempek, which always attract gourmets from all over the world to taste. Palembang people can't do without it for breakfast, lunch, snacks, dinner, and supper. They also have to match it with hot and sour dipping sauces. They can't stop eating it.\n\nOverall, Palembang snacks have strong characteristics of Chinese cuisine. They like soups, pasta, pho, rice moss, etc., But unlike traditional Chinese noodle soups and rice moss, soups in the Palembang area often use coconut milk and coconut milk seasoning, and then with southern ginger, lemongrass, chili, coriander seeds, red onion, garlic, etc., Compared to Javanese love sweet soy sauce, Palembang cuisine prefers clear soy sauce, Palembang clear soy sauce is very popular in Indonesia.\n\nBatavian cuisine is slightly spicy and fragrant. Bali believes in Hinduism and can eat pork dishes.\n\nJava Island is home to Jakarta, the capital of Indonesia. It brings together the delicacies of various Indonesian provinces. Local Batavian cuisine is also very popular, such as the famous Batavian Sodo chicken soup, Batavian comprehensive vegetable hot and sour soup, etc. You can find many restaurants in [yummyadvisor](https://www.yummyadvisor.id/).\n\nBatavian cuisine is slightly spicy, and the cooking method is mainly simmered, stewed, and fried. Unlike Sumatran cuisine, which likes to add a lot of chili to the soup to make the soup bright red and gorgeous, Batavian cuisine is light. Most of the soups of several well-known dishes are not spicy. Lemongrass, southern ginger, bay leaf, lime leaf, cinnamon, red onion, garlic, and chili sauce are added according to personal preferences when eating.\n\nThe characteristic of West Java cuisine is lettuce with samba chili sauce. It is commonly used with lemongrass and southern ginger to enhance the flavor. It is commonly fried, fried, and grilled. It is also wrapped in banana leaves and then grilled on carbon. The fish and meat are cooked with the slight fragrance of banana leaves.\n\n![photo-12006.jpg](https://cdn.steemitimages.com/DQmcYi3wDNACR22Ps7n4twKk3165d8kjLvP4PejP6x6ymUc/photo-12006.jpg)\n\nThe residents of Bali mainly believe in Hinduism, which is different from other regions. There are many pork dishes in Bali's traditional cuisine, such as Bali satay pork, spicy peanut braised pork, etc., Especially for gourmets who love pork, there is also the Bali roasted suckling pig that is definitely not to be missed here. The taste of Balinese cuisine is not as spicy as Sumatran cuisine, but it still uses rich spices, such as lemongrass, stone chestnut, ginger, southern ginger, sanna, pepper, coriander seeds, chili, garlic, red onion, etc.\n\nIndonesian Chinese cuisine is integrated into the lives of ordinary people, and the taste is heavier and better.\n\nIndonesia's food flavor and culture are influenced by India and Arabia, but the Chinese have a greater degree of influence. Many well-known Indonesian snacks such as Siomay, Bakwan, Lumpia, Tekwan, beef ball noodles, Bakso Sapi, Bakmi, wonton noodles, Mie Pangsit, Bakpao, Indonesian fried noodles (Mie Goreng), fried rice (Nasi Goreng), pho (Kwetiau Goreng), Soto chicken soup (soto Ayam), slow-cooked chicken (Semur Ayam), etc., not only the pronunciation is similar to our habits, but the cooking method can also see the shadow of the Chinese. Because most of the Chinese who immigrated to Indonesia in the early days came from Guangdong and Fujian, many Indonesian food names are used to Hokkien. As for cooking skills and flavors, they are biased towards Cantonese cuisine. For example, Indonesian fried noodles are cooked in Cantonese. The taste is distinctive. Not only do Indonesian people love to eat, but foreigners are also crazy about it!\n\n\"Stir-fry\" is one of the favorite cooking techniques used by the Chinese. It was later absorbed into the food culture by Indonesia. In the early days, Indonesian people were used to eating lettuce. Now Indonesian people also like to eat fried cabbage, cabbage, and even fried assorted vegetables (Cap Chai). In addition, the staple food of most Indonesian people is rice, and a few people use corn and Sago as their main food. However, after the Chinese brought noodles, rice noodles, pho, and winter noodles to Indonesia, they have become popular street snacks.\n\nTraditional Chinese cooking techniques such as frying, stewing, stewing, simmering, braising, frying, and frying have been preserved after the Chinese moved to Indonesia. At the same time, they are influenced by the local food flavor. Later, Chinese cooking began to use chili and spices. In addition to salty soy sauce and oyster sauce, Indonesian sweet soy sauce is often added to noodles. Since most Indonesian people believe in Islam and fast pork, the Chinese follow the Romans in entering the country and replace it with chicken. The flavor has Indonesian sweetness and sourness. It is heavier and better than traditional Chinese cuisine. It is one of the classic characteristics of Indonesian Chinese cuisine.",
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      "permlink": "a-history-of-spaghetti-and-meatballs",
      "title": "A History Of Spaghetti And Meatballs",
      "body": "The vast majority have partaken in a piling plate of spaghetti and meatballs sooner or later during their life, and many can't resist the urge to return for all the more over and over.\nThis soothing pasta dish might appear quintessentially Italian, yet it didn't start out in Italy. As a matter of fact, numerous cafés in Italy today don't serve spaghetti and meatballs.\nSo where did this well known dinner come from, and who ought to be credited with its creation? We should figure out more about the historical backdrop of spaghetti and meatballs.\n\n### History of Meatballs\nThe star of this pasta dish are the delicate and delightful meatballs. Meatballs can be viewed as in, however are not elite to, Italian food. As a matter of fact, a great deal of nations and societies have their own rendition of meatballs. For instance, Sweden has köttbullar, China has lion's head, and Greece has keftedes.\n\nMany sources say the primary meatball was made in antiquated Persia, however this is bantered by food researchers. In any case, these meatballs, called kofta, got on and enlivened new recipes as the Persians exchanged with adjoining nations and traded products and information. Meatballs were presumably acquainted with locales all through the Middle East prior to advancing toward Italy hundreds of years prior.\n\n![494347793.jpg](https://cdn.steemitimages.com/DQmaP7V6Tpm53whQLG6Hzxart2PKZMnz4wqEeH3BrwMtGQ3/494347793.jpg)\n\n### Conventional Italian Meatballs\nIn Italy, meatballs are most frequently an independent dish. Called polpettes, Italian meatballs are frequently served sauceless and are a lot more modest than the meatballs you're presumably used to.\n\nCustomary Italian meatballs ordinarily contain equivalent parts of meat and doused bread, and different augmentations like egg and vegetables. They might be made with hamburger, sheep, turkey, or even fish, contingent upon what meat is accessible. Areas of Italy utilize their nearby fixings, and polpettes can appear to be exceptionally unique starting with one district then onto the next.\n\nTo investigate new meatball arrangements at home, you can take a web based cooking class through Auguste Escoffier School of Culinary Arts Home Gourmet, in association with America's Test Kitchen, to figure out how to make Meatballs Around the World or Italian-Style Turkey Meatballs.\n\n### Carrying Spaghetti and Meatballs to America\nItalian American cooking is answerable for making the spaghetti and meatball arrangement we as a whole know and love today.\n\n![Meatballs-served-with-tomato-sauce-in-frying-pan-.--1024x683.jpeg](https://cdn.steemitimages.com/DQmPdNFwSwdEgsTTnnBnGWRDrtAWJnLDMsdJEG6ZqbdEjqT/Meatballs-served-with-tomato-sauce-in-frying-pan-.--1024x683.jpeg)\n\nItalian workers carried the idea of meatballs with them to America, yet adjusted this recipe to meet their financial plans. This dish was most likely designed by Italians that came to America somewhere in the range of 1880 and 1920, when a great many Italians left Italy looking for opportunity and land. You can find many meatball [restaurant in Istanbul](https://www.yummyadvisor.com/tr-tr-Istanbul/).\n\nThey wanted slims down wealthy in meat, subsequent to finding that meat in America was generally economical. They made meatballs utilizing reasonable ground hamburger and enjoyed bigger piece sizes than they had back home.\n\nTo build up their feasts further, they added a liberal aiding of pasta finished off with a sauce made of canned tomatoes. These fixings, canned tomatoes and dried pasta, were modest to buy and simple to cook with. The dish we call spaghetti and meatballs was brought into the world of a mix of imaginativeness and creativity!\n\nToday, individuals in America actually love spaghetti. As per a news discharge by the International Pasta Organization on pasta patterns in 2019, the normal American eats very nearly 20 pounds of pasta consistently, with long noodles like spaghetti being the favored pasta shape.\n\n### Varieties of This Classic Dish\nHowever spaghetti and meatballs is a straightforward dish, various riffs on it tends to be found all through the U.S. A large number of these distinctions can be credited to what district of Italy foreigners came from.\n\nItalian migrants came to America from Abruzzi, Sicily, Calabria, and numerous different districts, carrying with them the Italian recipes they knew. Meatballs arranged by Abruzzese Italian Americans, for instance, would be bound to contain sheep, as this fixing is a significant piece of Abruzzo cooking. Meatballs arranged by workers from Sicily might contain pine nuts, which are local to the district.\n\nThe dish served in Italy that most intently looks like spaghetti and meatballs is presumably hamburger ragù, two exemplary forms of which started in Naples and Bologna. Ragù Napoletano and Bolognese Ragù have been served in Italy since the Renaissance of the fourteenth and fifteenth hundreds of years.\n\nThis is a tomato-based sauce served over pasta, as a rule containing meat, flavors and vegetables, red wine, and matured Italian cheddar like Parmigiano-Reggiano or Pecorino Romano. The sauce is stewed for anyplace from an hour to eight hours, to permit the meat to relax and profound flavors to create. The meat utilized, typically a mix of hamburger or veal and pork, might be ground or cut into huge pieces and destroyed. Frequently, a long noodle more extensive than spaghetti, as pappardelle, is picked for this dish.\n\n### Contention and Cultural Significance\nSpaghetti and meatballs is a dish with the two rivals and admirers. A few Italians find spaghetti and meatballs so ludicrous that it's annoying, while others, like Italian Americans, view it as a significant piece of their way of life.\n\nIn the event that you at any point travel to Italy, try not to arrange spaghetti and meatballs except if you see it on the menu. Yet, in the event that you visit an Italian eatery in America, requesting spaghetti and meatballs will probably mean you get a house strength!\nSource: [Yummyadvisor](https://www.yummyadvisor.com/)",
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      "permlink": "down-to-earth-tips-how-to-find-the-best-restaurants-when-you-travel",
      "title": "Down to earth TIPS: HOW TO FIND THE BEST RESTAURANTS WHEN YOU TRAVEL",
      "body": "A great many people need to eat well out and about, yet precisely how to find the best restaurants when you travel can be an interesting undertaking. Most travel objections are innately new, and eateries may not work the manner in which things do \"back home,\" any place that is.\nLuckily there are many systems I've gotten in my movements throughout the long term. Nothing is completely idiot proof, yet there are numerous method for boosting the possibilities you will eat remarkable food when you travel.\n\n![image.png](https://cdn.steemitimages.com/DQmaxSZYgArujyLRAiiTiMHeRqHk23DGBVUBqDMBKiw9Mfm/image.png)\n\nWhat to Do\nThere are a lot of things you can effectively do, both previously and during an excursion, to direct yourself toward tasty restaurants any place you'll visit. In the event that eating great is vital for you when you travel, the following are a couple of intentions for guarantee you're eating your best!\n\nBefore You Go\nPlanning goes far when it come to eating great out and about. Here are a few explicit ways I track down extraordinary café choices ahead of time:\n\nResearch eatery choices quite a bit early\nWhether your inclination is to flip through an actual manual or read blog entries on the web, get some margin to investigate what eateries are serving incredible nourishment for you to look at. This is likewise an extraordinary opportunity to look out for neighborhood strengths that are referenced so you can do an extra looking for the best spots to test them. It's likewise essential to plot eateries on a guide, so you understand what different sights and exercises are close by.\n\nTIP! Do what's needed examination that you have no less than one choice in the various region of the city or town you'll visit.\nTIP! Assuming there are a few prescribed eateries near each other, when I am there in person I will stroll by the choices in general, read the menus, look inside, and afterward choose where to go.\nTIP! Now and again there are extraordinary choices far out of the downtown area, which may not be plausible assuming that you have time requirements, so sort out ahead of time whether you want other nearer eatery choices or will make the trip.\n\nPeruse online eatery surveys\nThis appears to be fundamental, however not all web-based surveys are made equivalent. Lately, I have viewed that Google audits tend as moderately precise, with numerous local people typically contributing, and there is the additional accommodation of having surveys in different dialects consequently being converted into yours. Besides, on the off chance that you scan Google.com for \"best eateries in Venice,\" you can channel by rating, seeing just the outcomes that are appraised 4.0+ or 4.5+ out of 5 potential stars.\n\nI will generally utilize it less for famous spots, however if you travel to Turkey, [Yummyadvisor](https://www.yummyadvisor.com/) is an extraordinary site to utilize. Furthermore, particularly for objections that are not normally famous with travelers, it very well might be the main asset available to you. I viewed restaurant survey data as extremely restricted on my new work excursion to Haiti, and TripAdvisor helped guide me to a few extraordinary eateries in Port-au-Prince.\n\n![image.png](https://cdn.steemitimages.com/DQmWDKh3HgPCz1Nc6YUmT2butBUWMR7NNAYh7qSeZV8NyX3/image.png)\n\nDo designated online inquiries\nThis is quite possibly of the most effective way I've found to distinguish extraordinary cafés to look at when I visit another spot. Rather than adhering to records with cover eatery proposals, I search for something explicit there:\n\n\"<city/country name> foodie\"\n\"<city/country name> best neighborhood dishes\"\n\"Best Brunch in Sydney\"\n\"Best Coffee in Detroit\"\n\"Best White Rose Dumplings in Hoi An\"\n\"Best Cardamom Buns in Stockholm\"\n\nTIP! Likewise do focused on look through in the neighborhood language in the event that it's not English. It's not difficult to utilize a web-based word reference to decipher so rather than searching for \"Florentine steak in Florence\" you're tracking down the Italian outcomes by searching for \"bistecca alla fiorentina Firenze.\" (This is the way I tracked down my #1 spot in Florence to get this nearby strength!)\n\nAsk local people or continuous guests\nRegardless of whether you assume you have any association with a spot you're voyaging, you may be shocked. While I didn't have a clue about any local people in Barcelona, Spain or Port-au-Prince, Haiti, a companion of-a-companion was a successive Barcelona guest with extraordinary suggestions and I was guided in the correct heading by my companion's auntie who visits Haiti frequently to accomplish non-benefit work. In the two cases, I had no clue I had an association - until I inquired.\n\nSave a few eateries ahead of time\nIf there is a spot you'll need to go, everything will work out (or essential!) to book your feast ahead of time. Certain nations depend on reservations more than others and it is likewise useful for any well known, very good quality eateries you might be thinking about, similar to something from the rundown of The World's 50 Best Restaurants or the most famous Michelin-featured cafés in a significant city.\n\nTIP! Be adaptable with what time you're willing to hold and consider lunch as a choice to build your possibilities getting a hard-to-get reservation.\n\nDuring Your Trip\nWithout a doubt, planning is perfect, yet it's nothing contrasted with really being at an objective. There are additionally a lot of things you can do once you show up to track down the best cafés and eat well:\n\nAsk at your convenience\nWhether you're remaining at an inn or an AirBNB, either the attendant or your host most likely has extraordinary data about the neighborhood eating choices. In the two cases, in the event that there's something explicit you're searching for (think popular, or true, or a specific cooking), they can presumably help. At the point when in Verona, Italy, I had Osteria da Ugo prescribed to me at my inn when I was searching for nearby cooking and it turned into my go-to café there for bring visits back.\n\nAsk a neighborhood for proposals\nThis needn't bother with to be a conventional interaction, however every nearby you experience - from requesting headings to taking a taxi ride - is a possible wellspring of incredible neighborhood intel about the best cafés. I got some extraordinary eatery pointers from somebody I met respecting a wall painting in San Ignacio, Belize.\n\nTIP! Be certain not to simply request a sweeping café proposal, since you may have the neighborhood recommend the fanciest place of interest around they think will be great for a traveler. All things considered, be explicit with your solicitation. Assuming that you need some place nearby, ask where the cabbies hang out or local people go.\n\nKeep your eyes open as you walk\nYou may currently be on the way that will take you to the best food of your outing. Look out for long twisting lines of local people like you'll see at well known spots like Luini Panzerotti in Milan, Italy, or a tantalizing thing from a road seller, similar to my most loved panelle (broiled flapjacks made with chick pea flour) in Palermo, Sicily or an astounding neighborhood buffet I examined in Colombo, Sri Lanka.\n\nTIP! Regardless of whether it's not supper time or you've proactively eaten, watch out to see where local people are floating or on the other hand if you see a charming spot you need to stamp on a guide to get back to for a dinner later.\nEvaluate cafés with a menu you can't comprehend\nBe daring and don't allow an eatery to deter you regardless of whether there's not a single English menu to be found. I had a portion of my best European feasts at cafés in Mainz, Germany Vienna, Austria and Liechtenstein that all just had German menus yet were generally welcoming. As a rule there was a server who could take care of me to figure things.\n\nTIP! If all else fails, attempt dishes or beverages you don't have the foggiest idea about the name for. In the event that you see something that looks tempting, directing still works for imparting that toward a server. Or on the other hand that time in Bruges, Belgium I picked my lager in light of its cool glass, and it turns out I like how Kwak tastes also!\n\nFollow Your Instincts\nRegardless of how much examination you've done or how great the web-based surveys say an eatery will be, eventually you really want to pay attention to your gut feelings. On a roadtrip to Orvieto, Italy from Rome, I had distinguished a couple of eateries as conceivable lunch choices. Anyway as I strolled past one by one during my early daytime investigating and looked at their menus, I was not especially enlivened. One more café en route looked adorable and appeared to have exceptional nearby dishes I hadn't seen on some other menus, so I went there rather than the puts on my rundown and had a unimaginable dinner!\n\nWhat to Avoid\nWhile there are a lot of things to search out, there are likewise all in all a view things that I attempt to stay away from when I travel so I can likewise abstain from having a frustrating café experience. There's consistently a predetermined number of feasts you'll get to encounter any place you're visiting an objective and I like to make them the best dinners I can!\n\nThings that will make me search for somewhere else to eat:\n\nA \"Traveler Menu\" or large billboard with numerous menu interpretations\nProbably, I can get an outsiders' variant of a nearby dish back at home. At the point when I'm out and about, I'm hoping to taste the valid food of a city or country as one of the manners in which I find out about the objective, not getting something that has been modified to accommodate sightseers' preferences.\n\nBeing right close to significant vacation destinations\nAny eatery that is promptly neighboring a significant vacation destination has no impetus to deliver great food. It will have clients searching for a café out of comfort notwithstanding. So regardless of whether I am attempting to find a helpful feast, I will stroll basically a block or two away for what are logical better and all the more sensibly estimated eating choices. This procedure delivered huge profits in Berat, Albania:\n\nHearing bunches of English and not the nearby language\nWhile I wouldn't expect clients anyplace to be totally contained local people, hearing a staggering measure of English being spoken some place (on the off chance that it's not the neighborhood language) may imply that a café is taking care of outsiders and not local people. Any great café will in any case draw in local people regardless of whether there are a ton of sightseers who eat there too.\n\nGreeters posted at the road offering you menus and welcoming you in\nPerhaps that is the way it occurs in the motion pictures, however, in actuality, the best cafés are consistently occupied and don't have to make a solid effort to captivate individuals in. I frequently see this in my movements",
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      "permlink": "the-magic-of-turkish-appetizers",
      "title": "The magic of Turkish appetizers",
      "body": "### What is meze?\nTurkeys' way of life, society, engineering, and food has been vigorously impacted by its geology. Having eight unique nations line Turkey has implied that food particularly, is a combination of these societies. In spite of the fact that Turkey's nightlife with tables of alcohol made the Meze famous, it presently shows up in daily existence without Rakı (the Turkish Liquor). You can find prepared to-eat mezes in grocery stores close to your property or make them yourselves without any problem. The word is tracked down in every one of the foods of the previous Ottoman Empire and began from the Turkish word meaning a tidbit or starter. This, thus, started from the Persian word \"maza\", and that means to taste or savor.\n![Turkish Meze.jpg](https://cdn.steemitimages.com/DQmaXq9aJqrr8qxneSRrEQq7HuZhidKDGjZrZv6rQihh52u/Turkish%20Meze.jpg)\nMeze is definitely not a genuine dinner. In any case, just tidbits for any feast you need to eat in Turkey. Turkish mezes come in various structures, and you can pick any of them as your starter. Among the most famous Turkish mezes incorporate eggplant, mixed greens, and yogurt. In the waterfront locales of [Turkey](https://www.yummyadvisor.com/), you will find individuals having a night illicit relationship where they have unrecorded music with meze treats that have been matched with Balik Ekmek, customary liquorice cocktail, and fish.\n\nMezes are basically nibble food varieties that are fancier than chips both calorie-wise and looks. Most need carbs in their fixings, yet can sure encourage you whenever eaten exorbitantly. Broadly heavenly mezes are made with a combination of yogurt with vegetables, in this manner making an extraordinary option in contrast to late-night desires.\n\n### Sarma\nSarma is very satisfying with a smidgen of yogurt on top. It is plant leaves folded over rice with a sprinkle of meat (contingent upon the district). Since Sarma is many times served in individual pieces, and without meat in them, they are presented as only 5-7 pieces for each request on a plate at cafés. Pursuing them an extraordinary decision for meze tables with different visitors. Sarma is famous to such an extent that it is one of the highest sold frozen food in Turkish business sectors.\n\n### Haydari\nThis is a little plate of yogurt blending in with garlic, flavors, and a smidgen of leaves. It's like cacik in that it contains garlic however contrasts since it contains no cucumber and utilizations stressed yogurt or labne Its effortlessness helps the eater to remember Sour Cream since it holds its shape. In Restaurants, particularly on Rakı tables that like to not eat a feast, Haydari is practically the best option in Mezes for the manner in which it keeps the table visitors' craving under control. This meze has turned into a moment exemplary and is beautiful spread on the neighborhood bread.\n\n![Haydari-meze-Turkish-foods.jpg](https://cdn.steemitimages.com/DQmY61ZN27HfLiTJFt8jMR7Hf91MVBAtzB9Z8bMDrRq3Cf8/Haydari-meze-Turkish-foods.jpg)\n\n### Glued Eggplant (Patlıcan Ezmesi)\nOne of the yummiest of the meze dishes accessible. Made by singing aubergines or eggplant as its also called, and afterward squashing in a bowl with garlic, olive oil, parsley and somewhat salt. Make an effort not to over pound it as it's best eaten marginally thick with flatbread or crudites.\n\n![yogurtlu-patlican-meze-Turkish-foods.jpg](https://cdn.steemitimages.com/DQmNkWCvFQHmQ513pL5Nc7h8kY8vrp9zgXKMgmc9rq77deT/yogurtlu-patlican-meze-Turkish-foods.jpg)\n\n### Deniz Börülcesi\nThis is a precarious one to interpret on the grounds that deniz implies ocean and Börülcesi implies a bruised eye pea. It isn't the pea part that is served, yet at the same the green weed inside. It is all the more usually referred to in Europe as Marsh Samphire or glasswort. It is eaten with a mix of lemon juice, garlic and olive oil and is tasty. Eating this interfaces you with a long and old dish customarily eaten by the Turks. It is yet at this point a days it's usually eaten by individuals from the Netherlands, Japan and France and is known as Sea Asparagus.\nMeze implies numerous things to various societies however on the off chance that you go into a fair Turkish eatery and request Meze, the server ought to present to you an example table for you to check out (yet it could simply be a menu). On here you can likewise find beyaz peynir (white cheddar) and acılı ezme (hot pepper glue with tomatoes) kalamar tava (calamari or squid) midye dolma (stuffed mussels). In this way, whenever you're here in Turkey on vacation, why not be courageous and live like a neighborhood, perhaps attempt it with the customary beverage Raki. You will love it.",
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      "title": "American Coffee Culture Reflects an Overworked Society",
      "body": "In its easiest structure, espresso is water from bubbled natural product seeds. In any case, each time I consider it, I am captivated at how this drink has turned into a progressive, overall social peculiarity. In the seventeenth 100 years, cafés rose to conspicuousness in Europe. You can easily find [yakındaki kafeler](https://www.yummyadvisor.com/tr-tr-Adana/s3btp72-Balkon-Cafe/yorum/) when you are in Europe. The openness of bistros and the comfort of making espresso encouraged an enthusiastic social circle for individuals across various financial classes. From that point forward, the prominence of espresso has blast, and individuals all over the planet fell captivated by its.\n\n![d3482632.jpg](https://cdn.steemitimages.com/DQmeC4AdNCFz29C2PK1nQpYxGzb2ftS2knCE5J9TVFTQWnX/d3482632.jpg)\n\nU.S. espresso culture is related with speed and amount as opposed to unwinding and satisfaction. As opposed to the starting points of espresso culture as a discussion trigger, espresso has developed into human gas; rather than the 5 oz. coffee mug in most European bistros, Americans drink a normal of three 9-oz. cups of espresso each day. Espresso sweethearts fill their 16 oz. tumblers to the edge or dump their espresso in a wobbly, non-protected paper cup and rush out the way to go to their subsequent stage of business. \"Try not to converse with me until I've had my most memorable mug of espresso,\" we say. We \"down\" espresso instead of \"taste\" it. However the changing word decision appears to be inconspicuous, it is evidence of the sign of a more prominent cultural issue: the repercussions of our undying drive for positive momentum, intensified by an unfortunate balance between serious and fun activities that sees no effort to dial back is transforming us into corporate pawns.\n\nIn fact, the American daze like spotlight on work and adequacy doesn't imply that the way of life of coffeeshops and bistros vanished from the U.S. All things being equal, with the ascent of innovation, free Wi-Fi and remote work, espresso culture changed into one that flaunts fast web association and a spot to lead business. Albeit autonomous bistros are turning out to be more well known, the client actually focuses on the effectiveness, accommodation and prepared to-drink attributes of espresso over whatever else. The drive-through, cheap food and profoundly well known style of Starbucks means that getting espresso to-go is the overall standard in America. Indeed, even our machines, from Keurig espresso producers to the moment espresso brewers in office break rooms, are completely intended for returning to work with an espresso mug close by.\n\nIn America, individuals multitude to cafés, going through hours alone attempting to finish work. At the point when I stroll into occupied bistros in my old neighborhood, rather than the noisy prattle of clients I encountered in Europe, there is only the penetrating sound of quietness. There were sometimes a couple of murmured discussions in the corner, however in any case, the main clamors were the barista taking your request, clients tapping their consoles and supporters rearranging out of their seat to get one more mug of espresso.\n\n![caption.jpg](https://cdn.steemitimages.com/DQmeV6iM9mCrMhVbPWsep9eTjidycCW21rY78hMhQBtXGNk/caption.jpg)\n\nNonetheless, in numerous nations in Europe, espresso buyers snicker at the possibility of to-go espresso, diversified chains and Wi-Fi at a bistro. For example, in Italy, they stay faithful to the foundations of bistro culture, esteeming it as a screenless time for mingling, finding companions, relaxing around and enjoying espresso. Cafés are a \"usual hangout spot,\" and it's time we carry that to the U.S. Appreciating espresso is a workmanship that we have forfeited for \"progress.\" But what is progress? Is it the sleepless, performing multiple tasks, over-planned and twofold reserved corporate pawn? It's humiliating that we continue to endeavor to legitimize our deranged status of depletion and crippling requests of flawlessness and pushing ahead.\n\nThus, you let me know you love espresso. In any case, think briefly: is it pretty much the caffeine high and the taste, or could you at any point additionally say you love espresso culture as well? Unfortunately, most Americans can't say the last option. They are the sad, oblivious survivors of corporate culture, the results of a perfectly orchestrated symphony. Somehow or another, we are some epitome of that one stock photograph: an outline of a man, with his tie fluttering in the breeze and espresso spilling from his hand.\n\nRather than reevaluating our work mantras, we are surrendering to overstimulation, which after lengthy enough turns into the underlying driver of physical, profound and emotional wellness issues. We request medication to support these outcomes and for wellbeing classes to help us to enhance. Yet, human existence should have more meaning than just streamlining. There's something horrifyingly off-base to feel void when there is no more work left to do, or to feel like a disappointment if for out of nowhere, two hours let loose in our timetables.\n\nRecorded as a hard copy, I'm affectionately helped to remember Editorial Board part Demetrios Mammas' (23C) reply to the inquiry, \"Where are you from?\" in his application. Among different words, he referenced his heart was abroad, \"in the bistros of Paris outside the Louver.\" The view he propelled is a dream everlastingly carved to me: I see myself and my folks, sitting in little wooden seats at a glass foot stool with three 5 oz. earthenware china cups close by, I feel the light spring breeze after the downpour from the other day and the Eiffel Tower behind the scenes, however in particular, I hear the chat of Parisiens, the flamenco-style guitar music wisping ceaselessly in the air and the fragrant, smoky smell of espresso entwined with newly prepared baked goods. This is glorified, strange and maybe impossible, except if you live in films — yet appreciating espresso in our ongoing reality is conceivable.\n\n![20210728144307434599.jpg](https://cdn.steemitimages.com/DQmWJonGJRpFjvBpe2VbaAaCuWrRNwd3yQZjDMdSoUroPXZ/20210728144307434599.jpg)\n\nPerhaps we can't imitate European-style bistro culture in the U.S. However, rather than sitting before a PC screen, for what reason don't we as a whole go screenless for two or three hours with some espresso close by? Maybe we relish the time alone and watch individuals cruise by, or we're joined by companions in a recreation area or an outside deck.  I'm certain everybody longs for their own optimal climate for partaking in their most loved jazzed drink, a broad dream that we let pass by in light of the fact that it's excessively tedious and you're excessively occupied. Yet, those are weak reasons.\n\nThus, quit pounding away at a PC, chugging your third venti Starbucks espresso and drinking some profoundly unnatural, fake Unicorn Frappuccino and calling it high quality. Let me know you love espresso once more, however this time, demonstrate it.\nSource: [Yummyadvisor](https://www.yummyadvisor.com)",
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      "parent_permlink": "food",
      "author": "yummyadvisor",
      "permlink": "frantic-for-meze-the-conclusive-manual-for-turkey-s-starter",
      "title": "Frantic for meze: The conclusive manual for Turkey's starter",
      "body": "If you have any desire to comprehend the food culture in Turkey, you would do well to begin with excelling at mezes. Call them appetizers, bites, snack or starters, mezes are a fundamental piece of tables the nation over and Turks' unrivaled delight. You can find numerous nearby cafés in Turkey that serves meze. Attempt to find [istanbul en iyi restoranlar](https://www.yummyadvisor.com/tr-tr-Istanbul/).\n\n![65270.jpg](https://cdn.steemitimages.com/DQmYCMuXEiED5XmtESs8eqse1KUmZdUxDSZzhCNBaSUMtt9/65270.jpg)\n\nMezes are one of, if not the main, series of dishes in [Turkish food](https://www.yummyadvisor.com/). Viewed as a canapé and cold starter, mezes are hors d'oeuvre measured dishes that are divided between the table and comprise of unfathomably wide varieties of vegetables, greens, beats, glues, yogurt and cheddar. Basically every table in Turkey is enhanced with some kind of meze at a night feast at which the Turks like to take as much time as necessary, getting a charge out of little pieces of the dishes for what could be hours. Each meze has its own unmistakable flavor, which can areas of strength for be, and exquisite, and come joined by a bin of new bread.\nMezes are surely not for the destitute but rather more intended for the individuals who need to fulfill their eyes and their taste buds and partake in this common practice. The food you top off on follows the starter course and will in general be either meat dishes like kebabs or fish. That being said, it is entirely satisfactory to exclusively eat on meze or to demand a customized plate of more modest servings, which is alluded to as a \"meze tabağı.\" Restaurants will more often than not have refrigerated show cases containing their determination of mezes for a really long time, while some will give plate test dishes to the table from which clients can look over. You don't really get to attempt them however, this is just for the client to choose based on what is on offer. The hardest errand with regards to meze is settling on which ones to attempt. In this way, coming up next is a rundown depicting probably the most conventional mezes you will run over while feasting out in Turkey. In the interim the Turkey's Culture and Tourism Ministry has distributed a main 10 rundown which it considered to be awesome of all.\n\nWe should begin with the works of art:\n### Acılı ezme\nLike the salsa served in Mexico, \"acılı ezme\" comprises fundamentally of tomatoes, green peppers, onions, garlic and lemon squeeze that is crushed together. Where it varies and takes on a Turkish turn, is with the expansion of olive oil, red pepper glue, paprika drops, pomegranate molasses and a spot of mint. Some are spicier than others, however it is ideal to make a move to take note of \"acılı,\" and that implies fiery.\n\n![65295.jpg](https://cdn.steemitimages.com/DQmd4P1X85KiRHv4SuFcgPzmu5BddqgC3Hm4x9Tai8v6aUZ/65295.jpg)\n\n### Haydari\nThis invigorating meze impeccably supplements the hot mezes that enhance the table as it is fixated on yogurt, garlic and flavors like dill and mint.\n\n### About EGGPLANTS\nFortunately, there are various mezes in Turkey that are based on the tasty eggplant. Unfortunately for the layman, notwithstanding, is that the names and planning of the dishes can get somewhat intermixed and consequently marginally befuddling.\n\n![65296.jpg](https://cdn.steemitimages.com/DQmRQH2AeTn4ehrjyWhfzXX8JY5BtqmiB3mNi7wujPbKwkk/65296.jpg)\n\n### Şakşuka\nThe most boundless eggplant meze in Turkey and in the cooking of the more noteworthy Middle East would need to be \"şakşuka,\" or as it is likewise some of the time alluded to \"baba ghanoush.\" In this planning, the eggplant is simmered with green peppers and tomatoes and soaked in parsley and an olive oil and pureed tomatoes.\n\n### Köpoğlu\nAt the point when similar variety of vegetables as above, ie. eggplant, green peppers and tomatoes, are joined with a garlicky yogurt sauce, the dish is alluded to as \"köpoğlu.\"\n\n### Patlıcan salatası\nThe word for eggplant in Turkish is \"patlıcan\" and in this manner, the meze \"patlıcan salatası\" signifies eggplant salad in Turkish. Nonetheless, don't anticipate a combination of lettuces and vegetables, as for this situation, this salad comprises of an exceptionally basic mixture of smoked eggplant and broiled red peppers that are combined as one in a dressing of olive oil and lemon juice. Just to blend in with your brain somewhat more, a few scenes serve eggplant salad as basically smoked eggplant and garlic blended in with yogurt. For this situation, the meze is alluded to as \"yoğurtlu patlıcan salatası.\"\n\n![65244.jpg](https://cdn.steemitimages.com/DQmXSCRutb2Jooh5YtGP8TGfALeWv1yM7zJiGSNHj9VHeb3/65244.jpg)\n\n### Favored BEANS\n### Hummus\nWhile hummus is currently a family term from one side of the planet to the other, I can basically ensure once you attempt it in the Turkish planning, you won't ever be happy with it in its ordinary structure once more. This is on the grounds that in Turkey this plunge, which is produced using ground chickpeas, tahini, garlic, lemon and olive oil and regardless of cumin, is served in mud dishes and finished off with sizzling segments of pastırma or pine nuts subsequent to being warmed up in the stove.\n\n### Barbunya pilaki\nThe most predominant meze focused on beans is \"barbunya pilaki.\" Barbunya alludes to the borlotti bean, otherwise known as the cranberry bean, and \"pilaki\" is a term for the cooking style in which beans or fish are ready with onions, garlic, tomatoes, carrots and parsley and cooked in olive oil.\n\n![65294.jpg](https://cdn.steemitimages.com/DQmRB6op1s3aYPjGXSrJQyo4YQK1dn7nTKZcaBDP5gwsMzS/65294.jpg)\n\n### Taze fasulye\nA comparable variety of pilaki is \"taze fasulye,\" which is long green beans that are cooked with onions and tomatoes in olive oil. \"Börülce\" is one more variety, for this situation, focused on entire or shelled dark peered toward peas.\n\n### Bakla or fava\nThe darling wide bean goes in a new direction in Turkey in which the beans are either shelled or left in their green packaging and ready with the particular flavor mix of sautéed onions, more than adequate dill weed, olive oil and lemon juice, to turn into the meze alluded to as \"zeytinyağlı bakla\" or the entire combination can be mixed together into a thick glue, which can be served in cuts when cold or as a hot puree and is alluded to as \"fava.\"",
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    {
      "voter": "stephanie-hakel",
      "author": "yummyadvisor",
      "permlink": "5-reasons-turkey-is-a-destination-for-food-lovers",
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      "parent_permlink": "travel",
      "author": "yummyadvisor",
      "permlink": "5-reasons-turkey-is-a-destination-for-food-lovers",
      "title": "5 REASONS TURKEY IS A DESTINATION FOR FOOD LOVERS",
      "body": "In the event that you love food and travel, Turkey ought to be the following objective on your rundown!\nTurkish cooking is a mixture, significantly influenced by its Ottoman legacy and formed by Central Asian, Middle Eastern, and Balkan influences. You will not find food like this elsewhere on the planet.\nShop in a zest market. Wait over drinks and a spread of meze (little plates) with companions. Taste a cup of seriously flavored Turkish coffee, then have your fortune perused from the coffee grounds. Loosen up in a neighborhood meyhane (bar) close by local people. This against a scenery of old remains, verifiable destinations, and clamoring urban communities!\n![bodrum-turkey-gettyimages-1148363814.webp](https://cdn.steemitimages.com/DQmcHtf1FGBHr2ojgRTLomupjjztrrmcSUELX4s3AkWKvMd/bodrum-turkey-gettyimages-1148363814.webp)\n\nAt Oldways, we're attracted to Turkey endlessly time again to look into this captivating objective. That is the reason we're coordinating a weeklong, food-centered visit through Turkey with Chef Ana Sortun, Turkish cooking master. We're welcoming food darlings to go along with us. We'll investigate two urban communities, Antalya and Istanbul, and appreciate in the background food encounters like confidential cooking exhibits, market visits, a visit to a neighborhood tahini maker, and a whole lot more.\n\n#1: Meze\n\"Envision a table heaped high with enticing servings of mixed greens, stout stuffed grape leaves, broiled peppers, plunges, kebobs, zesty hotdogs, spinach pies, and salted vegetables. Such a spread would be a famous show of meze,\" composed cookbook writer Paula Wolfert. If you want to travel to Turkey, remember to visit [yummyadvisor](https://www.yummyadvisor.com/)!\n![lebanon-meze-or-bowl-01.jpeg](https://cdn.steemitimages.com/DQmaYHqKef5EqN6KspDNaqSbTT8uWuYeiScnZU5cwJ1c9xU/lebanon-meze-or-bowl-01.jpeg)\n\nMeze are little plates served and divided between a gathering. It's the ideal method for gathering with companions and attempt a grouping of different food varieties.\n\n#2: Street food\nTo drench yourself in another nation's way of life while voyaging, attempt the road food! You'll experience the neighborhood cooking, as well as an opportunity to talk and collaborate with the specialists who made your food. In Turkey, you'll find an expansive determination of heavenly road food choices.\n![corn_chestnuts_istanbul-1209847.jpg](https://cdn.steemitimages.com/DQmS98hUuTNht4ajTzQeNFCe13kZvUSTiEaQ5u7HGgJX6hp/corn_chestnuts_istanbul-1209847.jpg)\n\nHere's Chef Ana Sortun's manual for a couple of her top choices:\nGozleme: yuftka batter (flour, water, and oil shaped like a tortilla) is collapsed around a cheddar or spinach and cheddar filling, and crisped on a saj (domed iron). It's a kind of stuffed Turkish hotcake.\nBroiled mussels: shucked, battered, then, at that point, seared in olive oil. Served on a stick with an almond and garlic sauce called tarator.\nKumpir: heated potatoes that are parted fifty. The internal parts are scooped out and blended in with yogurt and set back into the potato. There is a bar of fixings to browse.\nSu borek: a pie produced using a new cheddar, eggs, spread, and yuftka baked good. The cake becomes noodle-like and this rich tidbit is cut up into little pieces so you can eat it in the city.\nKokorec: sheep digestion tracts pierced and simmered with oregano and chiles. Filled in as a sandwich.\nFish sandwich: a straightforward seared or barbecued fish sandwich made with bonito — the most widely recognized fish of the Bosphorus — with onions, tomatoes and new roll. Called balik-ekmek, it is generally sold in dated fishing boats along the Bosphorus.\n\n#3: A Netflix-well known café\nÇiya is a notable Istanbul café from Chef Musa Dağdeviren, put much more on the map by the Netflix show Chef's Table. \"Gourmet specialist Musa is perhaps of the most thrilling cook I have at any point worked with,\" says Ana Sortun. \"I would make an outing to Istanbul only for his food.\"\n![istockphoto-526808547-612x612.jpg](https://cdn.steemitimages.com/DQmcUsgqJjvZS4xkW8XfH67EF2ib92sEzQ8rMMSKZzcjvCF/istockphoto-526808547-612x612.jpg)\n\nShe proceeded: \"Musa is a culinary anthropologist. He invests a great deal of energy exploring customary dishes that are biting the dust and resurrects them at his cafés. He searches out neighborhood, wild food sources and once again introduces them to individuals. His food is intriguing, rich, heartfelt and scrumptious. In the beyond 10 years, Musa has become perceived from one side of the planet to the other.\"\n\n#4: Turkish coffee culture\n\"Coffee assumes an exceptional part in both the way of life and food of Turkey. Beans are ground to a ultrafine surface, and the coffee itself can be presented with a bit — or a ton — of sugar. Generally served after feasts, Turkish coffee is intended to be delighted in with others, and the perusing of fortunes in the grounds is one significant piece of the social custom.\"\n\nDid you know Turkish Coffee Culture was owned up to UNESCO's Intangible Cultural Heritage list? There's an idiom in Turkey that \"A cup of coffee will be associated with 40 years.\"\n\n#5: Turkish flavors and fixings\nYour kitchen storage room won't ever go back once you attempt these flavorful Turkish fixings! Make certain to pause and get an on your visit to Turkey — you will not find these fixings, of such excellent, in U.S. general stores.\n\nHere is a starter list from Chef Ana Sortun:\n\nSumac: blood red shaded berry that is ground. Tart and marginally sharp flavor like lemon.\n\nPomegranate molasses: a thick, tart syrup that is utilized in servings of mixed greens and cooking produced using pomegranate juice. Delectable with sheep stews or any sheep readiness. I suggest bringing some back on the grounds that the business assortments accessible in the U.S. are not anywhere near the quality that we will find in the business sectors in Turkey.\nTahini: sesame glue produced using sesame seeds. In Turkey, they like to twofold dish the sesame seeds.\nSahleb: orchid root from wild orchids with sweet flavor. Used to flavor frozen yogurt and to thicken a warm milk drink.\nDried spearmint: sweet, warm flavor. Take a stab at involving spearmint instead of oregano in your #1 pureed tomatoes.\nMaraş pepper: rich, slick, sweet, caramelized flavor with gentle intensity from Maraş.\nRed pepper glue: this is made like tomato glue where sweet and blistering peppers are dried in the sun to gather the flavors into a glue. Use instead of tomato glue in vegetable or meat arrangements.\nBaharat: this in a real sense implies flavor. A free word for flavor mix. Baharat's can fluctuate by the district, recipe, individual, and so on. A cook blends a baharat as they are cooking. For example, in the event that it's a hot day and they are making barbecued sheep the baharat would be mixed one way. In the event that it was a cool day and they were braising sheep the baharat would be made another. The reach can be from 7 to 15 different flavors.",
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      "parent_permlink": "business",
      "author": "yummyadvisor",
      "permlink": "strategies-to-run-a-successful-catering-business",
      "title": "Strategies to Run a Successful Catering business",
      "body": "Catering is one of one of the most crucial aspect of planning an event. It is not a secret that caterers are very engaged these days. The catering industry is among the aspects which can decide the success or failure of any business event, school events or wedding celebration. Because of the pressure to be on time it is not uncommon to find a variety of aspects of business that get neglected or overlooked. However, to be an effective catering company, it requires management skills as well as organization and being prepared for unexpected, as well as delicious food.\n\n![7.jpg](https://cdn.steemitimages.com/DQmZxdKe3sYV8CRFUPyiwTVigXoXkPxFmgNHToccgwfNxbX/7.jpg)\n\nHere are a few strategies that will help you raise your catering company.\n\n### Organization\nCaterers often lack the proper control and organization of tasks. Lack of organization can cause an immense time pressure and, as a result, even an easy task can take an inordinate amount of time to complete.\n\nAlthough initially arranging the tasks and the system could take additional time, ultimately, plenty of time to be saved. Because of the correct arrangement, not just your staff and you will be more efficient, but the saved time can be a source of profit. If you have time off within your work schedule, you'll be able give more time to other tasks and offer better service to your customers. Catering is a profession where all your time should be spent serving guests and cooking instead of arranging the details during an occasion. When you make business operations easier and organized with organization, you can have more time to enjoy your work.\n\n### Analytics\nAnalyzing numbers and data can guide your business decision-making. When you are deciding on the best place to expand your business or which recipe to include next on your menu, the decision should be based on facts. Before you invest in a new component of your business and hoping that it will pay off, be sure that you are making the most effective option. For example, if you want to open a restaurant in Turkey, you can see your competitors in [yummyadvisor](https://www.yummyadvisor.com/).\nOne way to be sure is to be aware of the numbers. If you're already using data regularly and are using the same strategies, keep them in place and find more ways to compare your results with figures. For caterers who rarely or do not even look at data, consider how you can incorporate analytics to your day-to-day operations. With actual data to back up your business plans You can be sure that you are investing on the most crucial areas.\n\n### Marketing\nThis is an enormous area of catering operations that caterers often do not think about. Whatever the scale of their catering business marketing can be the difference between your business's success. To establish long-lasting connections, you must communicate with your customers as frequently as you can, and get feedback from them.\n\nMarketing can be conducted through social media as well as in person communication with customers. It's a standard practice for companies these days and can add instant credibility and authenticity an organization's brand. However, simply sharing content on social networks platforms isn't an the best way to communicate with customers. There should be thought-through and a rationale behind every post , and the public must follow it and provide valuable feedback. Social media is a great way to connect with your customers. is crucial to communicate with clients in person and is an effective marketing strategy.\n\nIn the world of catering the experts are stressed However, taking a bit of time to work on these three areas can pay off. By focusing on these areas and focusing on these three areas, you can propel your company to new heights, be able to do better and achieve better outcomes. Catering is your responsibility to manage food preparation for large-scale occasions properly and to maintain the host's reputation.",
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      "author": "claudia",
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      "body": "Barbeque and seafood are very famous tapas all over the world.",
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      "author": "yummyadvisor",
      "permlink": "barbecue-and-seafood-two-delicacies-that-must-be-tasted-in-turkey",
      "title": "Barbecue and seafood: two delicacies that must be tasted in Turkey",
      "body": "Some people say that the first place in the world that pays the most attention to eating is China, the second is France, and the third is Turkey; others say that Turkish cuisine is the French cuisine of the east. If you really want to feel the charm of Turkish cuisine, please taste the Turkish barbecue for yourself!  Barbecue is the main way of eating for Turks. In their eyes, nothing can be baked, and nothing can be eaten without baking. . . \n \nSome people say that the first place in the world that pays the most attention to eating is China, the second is France, and the third is Turkey; others say that Turkish cuisine is the French cuisine of the east. If you really want to feel the charm of Turkish cuisine, please taste the Turkish barbecue for yourself! \n\n![tRZrxAtRQ5_small.jpg](https://cdn.steemitimages.com/DQmYqCL8jEmb5Dv3odocNu3PXb5Ey8c7yXZmpvfEx96sedk/tRZrxAtRQ5_small.jpg)\n\nBarbecue is the main way of eating for Turks. In their eyes, nothing can be baked, and nothing can be eaten without baking. For example, barbecue cakes and Adana barbecue end rings, grilled lamb ribs, chicken chops, skewers, and grilled tomatoes, green peppers, and onions are countless. \n\nThe famous Turkish turn roast is to put pieces of lamb or chicken on iron skewers, press and compactor, turn and roast slowly, and cut off the cooked meat piece by piece with a sharp long knife, put it on fried rice or cakes, and then pour special tomato juice and olive oil. This is the mouth-watering Iskendel barbecue. \n\nFor barbecue in Turkey, don't miss the Ankara lamb chops. The lamb bones are greasy and roasted to a golden brown color. A bite is fat but not greasy, and the teeth and cheeks are fragrant. \n\nTo eat Turkish barbecue, you must be accompanied by yogurt to be authentic. Yogurt is not only nutritious, but also helps digestion. Few people know that the hometown of yogurt was originally Turkey. Yogurt can be used as a salad dressing in dishes, or it can be poured on barbecue. The most special thing is yogurt with salt, which has a unique taste and is suitable for all ages. It is really not to be missed. \n\nWhen you come to [Turkey](https://www.yummyadvisor.com/), in addition to barbecue, the must-try delicacies, fish restaurants with different flavors are not to be missed by tourists. A good place to eat fish is the fish restaurants on both sides of the Bosphorus. Not only are the decorations exquisite, but the surrounding scenery is even more beautiful. \n\nThe fisherman's Restaurant and Poseidon (the god of the sea in ancient Greek mythology) restaurant in Istanbul are the main restaurants serving Turkish fish meals. The capital, Ankara, does not have the scenery of the Strait, which does not prevent the chefs there from creating high-end fish restaurants such as Terje, Yakamoz, and Darian. \n\nTurkish seafood pays attention to freshness, and the fish is usually frozen quickly, which is called chilled. There is usually a table at the door of a fish restaurant, covered with ice cubes, with a variety of fish for diners to choose from. Perch, trout, yellow fish, shad, flounder, swordfish, small fish from the Black Sea and unique pot cover fish are all available; of course, there are prawns, squid and so on. \n\nFor dinner at the fish restaurant, fried shrimp and fried squid rings in butter are indispensable, and the delicious fish soup is also full of praise. Pan-fried small yellow fish, pan-fried flounder, freshly grilled sea bass, thick soup, stew, etc. Make people drool when they see it. The most recommended are grilled pot-covered fish and salt-coated fish. The lid of the fish is round and flat, the skin is rich in gum, and the taste is delicious. \n\n![southeast.jpg](https://cdn.steemitimages.com/DQmVEzWwtdLwYuDU3y4r85N7RmxKxropRrgtsvkXzSEyNXv/southeast.jpg)\n\nSalt-wrapped fish generally use perch. First wrap the fish with a thick layer of salt and bake it in the fire. The whole process is at least 1 hour; after the roast is done, serve it up, pour alcohol, light it with a lighter, and let the flame come up. The atmosphere of the whole restaurant was vibrated. This is the most exciting part of eating this fish. Because the fish itself does not stick to fire, the fish is extremely tender.\n\nSource: [YummyAdvisor](https://www.yummyadvisor.com/) is a global food discovery platform that collects the most abundant food resources on the entire network to help users make food decisions.",
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