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.

Muhammad Farezi Noh (IXA)

NAME : HUMAIRA KAYANA

CLASS : 9A

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

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.

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.

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

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)

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.

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.

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

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.

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

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.

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.

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

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.

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.