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1. Nasi/Rice Padang comes from the Minangkabau people.

2. Served with rice, rendang, curry, sambal, and more.

3. Restaurants serve many small plates you pay for what you eat.

4. Uses coconut milk, chili, and strong spices.

5. Found in Malaysia, Singapore, and beyond.

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Here are five facts about yellow rice food.     by: Abdul Qodar s Bano

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Here are five facts about yellow rice food.     by: Abdul Qodar s Bano

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1. Yellow rice symbolizes luck and happiness, as its yellow color is associated with gold, representing prosperity.

2. This dish is made from rice cooked with coconut milk and turmeric, giving it a savory taste and natural yellow color.

3. Yellow rice is usually served with side dishes such as fried chicken, spicy eggs, chili sauce, and crackers.

4. It is commonly present at important events such as birthdays, weddings, and thanksgiving ceremonies.

5. Every region in Indonesia has its own unique version of yellow rice, such as Gorontalo's yellow rice or Bali's yellow rice.

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1. Originally called terang bulan.

2. Has various modern flavors.

3. Known as hok lo pan in Bangka.

4. Soft texture due to yeast.

5. Comes in uniqu

e colors.

ayla kasim ixa

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1. Nasi jaha rice is cooked in bamboo lined with banana leaves.

2. Nasi jaha rice has a distinctive aroma of ginger.

3. Nasi jaha rice is also known as hairy rice.

4. Nasi jaha can be eaten with side dishes such as shredded skipjack tuna and beef curry.

5. The name jaha comes from the word ginger, which is one of the main spices in jaha rice.

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1. Meatballs can be made from various types of meat.

2. The chewy texture is typical of the mixture of meat and flour.

3. The size of the meatballs varies, from small to jumbo.

4. Serving can be with noodles, vermicelli, or rice.

5. There are unique variants such as bakso beranak and lava.

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1. tofu filled with vegetables or meat

2. made with tofu stuffed with vegetables and put together

3. it tastes spicy, sweet and savory

4. comes from China and is popular in Indonesia

5. rich in protein and carbohydrates

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5 FUN FACTS ABOUT GREEN BANANA ICE(es pisang ijo)

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5 FUN FACTS ABOUT GREEN BANANA ICE(es pisang ijo)

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1. Es pisang ijo is made from bananas wrapped in green dough made of rice flour, pandan leaves, and coconut milk.

2. The green dough is steamed until soft and chewy.

3. The wrapped bananas are steamed and served with coconut milk sauce and red syrup.

4. Es pisang ijo is enjoyed as a refreshing dessert during hot weather.

5. This dish is known as a traditional specialty from Makassar.

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1. It originates from Minangkabau, West Sumatra.

2. Made from thinly sliced beef.

3. Seasoned with spices.

4. The meat is fried or grilled until dry.

5. Long-lasting and practical.

NAME : SAFIRA SALSABILA IBRAHIM

CLASS : 9A

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1. Mie ayam originates from Chinese- Indonesian cuisine, blending Chinese noodle techniques with local flavors.

2. It’s topped with seasoned chicken, often sweet and savory.

3. Mie ayam is highly customizable, with additions like meatballs.

4. Served with a separate clear chicken broth to enhance the flavor.

5. Different regions in Indonesia add unique twists, such as spicy sambal or specific noodle types.

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1. Nasi goreng is considered one of Indonesia's national dishes and is widely enjoyed by locals and tourists.

2. Sweet soy sauce and sambal are added to create its signature taste of sweetness and spiciness.

3. It is often served with a fried egg, crackers, and fresh vegetables like cucumbers or tomatoes.

4. It is frequently cooked by street vendors using high-heat woks, giving it a smoky flavor.

5. Many regional variations have been created, such as nasi goreng kambing (with goat meat) or nasi goreng seafood.

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1. Papeda is made from sago starch, a staple ingredient in eastern Indonesia.

2. It is commonly served with various side dishes like grilled fish or spicy sambal.

3. Papeda is eaten by lifting it with chopsticks or wooden utensils in a swirling motion.

4. It is cooked by adding hot water gradually while stirring to achieve a sticky texture.

5. Papeda is known for its cultural significance in Papua and Maluku, representing unity and tradition.

Zahran Emyr Kaditya (IXA)

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1. Bika Ambon is made from tapioca flour, eggs, sugar, and coconut milk

2. It is flavored with natural ingredients like pandan leaves

3. The cake is baked until its signature honeycomb texture is formed

4. Bika Ambon is served as a snack or dessert

5. It is enjoyed in Medan, Indonesia, where it is popular

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Gado-gado is a dish consisting of vegetables, potatoes, tempeh, tofu, boiled eggs, etc. seasoned with peanut sauce and so on. 

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1. Gado-gado is made with a mix of boiled vegetables.

2. It is served with peanut sauce.

3. Tofu and tempeh are often included in the dish.

4. The ingredients are topped with fried shallots and crackers.

5. Gado-gado is enjoyed as a traditional Indonesian salad.

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5 fact abt sop kambing (Goat soup):

1. Main Ingredient: Made with goat meat, bones, and sometimes organs.

2. Spices: Uses ginger, garlic, nutmeg, and cloves for flavor.

3. Tasty and Healthy: It's rich, savory, and good for energy.

4. Regional Styles: Some versions add coconut milk, like the Betawi style.

5. Street Food: Popular in Indonesia, served with rice or on its own.

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1. Rich spices: Made with nutmeg, cloves, and cinnamon for a unique flavor.

2. Creamy broth: Uses coconut milk and fresh milk.

3. Colonial roots: Influenced by Dutch cuisine during the colonial era.

4. Varied proteins: Includes beef, tripe, or other offal.

5. Tasty toppings: Served with emping crackers, lime, and chi

li sauce.

NAME: RIVALDI KARIM

CLASS: 9A

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Udang goreng is made from fresh shrimp that is cleaned and seasoned, the shrimp is coated with flour or spices before being fried, It is often served as a side dish or a snack in Indonesian cuisine, Different spices are used to marinate the shrimp, creating a variety of flavors, Coconut oil or palm oil is commonly used for frying the shrimp.

NAME : HUMAIRA KAYANA

CLASS : 9A

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Ayam lalapan is believed to have originated in East and West Java, served with sambal and fresh vegetables like cucumber, cabbage, and basil leaves. It is prepared with fried or grilled chicken, steamed rice, sambal, and raw vegetables. The sambal, made from chili, tomato, onion, and shrimp paste, creates a distinctive flavor. Fried chicken provides protein, while the vegetables are rich in vitamins and fiber. It is widely favored in Indonesia for its delicious taste and affordability.

Muhammad Farezi Noh (IXA)

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Perkedel jagung, or corn fritters, is an Indonesian snack made from corn, flour, eggs, and spices. Influenced by Dutch frikadel, it’s a popular street food, often served with sambal or as a side dish. Recipes vary by region, ranging from crispy to fluffy.

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Rawon is a typical dish originating from Ponorogo, East Java, which is a black meat soup with a mixture of special spices using kluwek. Rawon uses beef and is cooked using a slow method and a mixture of special spices, making the rawon meat very tender and the broth absorbed perfectly. (Zahra Nur Rahma | IX A)

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5 fun facts about Gudeg ( Central Java )

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5 fun facts about Gudeg ( Central Java )

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1. Gudeg is known as the traditional dish of Yogyakarta.

2. Gudeg is cooked slowly with coconut milk and spices.

3. Gudeg is served with chicken, boiled eggs, and tempe.

4. A sweet taste is created by adding palm sugar.

5. Gudeg is usually accompanied by sambal krecek.