Shrimp Balls ( Tekwan In Indonesia )

Comestible this one is dear to you miss. Yes, Shrimp Balls or Tekwan in Indonesia comestible this one made ​​from a mixture of rice noodles, sliced ​​bengkoang and mushrooms, and sprinkled with fried onions and celery.

Aceh Noodle

Aceh is a city in northern Sumatra, the various culinary contained in Aceh, one of which is Mie Aceh. Mie Aceh is Aceh distinctive spicy noodle dishes are available in two types of noodles, Mie Aceh (fried and dry) and Mie Aceh Kuah (soup), to be able to choose your own taste, whether you want spicy or not. As a variation can use crab, shrimp, meat or seafood. Variety is what will determine the name of his noodles. Served with chips, fried onions, sliced ​​red onion, cucumber, and lime juice.
  

Bika Ambon Cake

If you've been to Medan North Sumatra, Indonesia. Of course you know 'Bika Ambon'. A kind of confectionary Bika Ambon typical North Sumatra, Indonesia. Made from materials such as eggs, sugar, and coconut milk, bika ambon generally sold with a sense of pandanus, though now there are other flavors available such as durian, cheese, and chocolate.

Dried Beef Spicy Sauce " Jerky " ( Dengdeng in Indonesia)

Jerky is made ​​from dried meat is sliced ​​thin and given a chili sauce. This cuisine originated from Padang West Sumatra.

Spicy Catfish Soup ( In Indonesia Pindang )

Palembang is one of the major cities in South Sumatra, Indonesia, Palembang in addition to having songketnya woven handicrafts, Palembang also has a popular of delicious cuisine, which one of them is fish flour taste (in Indonesia called Pempek), and catfish Pindang that made ​​from freshwater fish and traditional spices, which has a distinctive flavor. This dish is more delicious eaten warm with a cool atmosphere.

Padang Satay

Who is not familiar with the Satay Padang, Satay Padang is named for the three types of variants in the sate of West Sumatra, Padang satay, Satay Padang Panjang and Pariaman.
Wearing materials Padang Satay beef, tongue, heart, and intestine with peanut sauce (like porridge) plus a spicy chili. Sate Padang Panjang satay sauce is distinguished by the color yellow while red Pariaman Satay sauce.

Tapioca Flour Taste of Fish (In Indonesia Pempek)

History:
 

Pempek is one of the traditional food from Palembang. History of Pempek Palembang began to be known is not known with certainty, but is expected because of Chinese immigrants began coming to Kilkenny, which is about the 16th century, when Sultan Mahmud Badaruddin II came to power in the Sultanate of Palembang.

Pempek:

From one Pempek dough can be made various forms of snacks, ranging from Laksa served with a sauce containing coconut milk, and Models Tekwan presented by broth mixed with elephant ear mushroom, shrimp, sprinkled with bengkoang, celery, fried onions and other spices as well. There is also Lenjer Pempek, circumstances and the most famous is Pempek Submarine. Not complete it if you come to Palembang not tasted this comestible.

Beef Rendang

Rendang meat is a traditional dish with beef as main ingredient. Specialties of West Sumatra, is very popular in Indonesia and abroad. In 2011 through a poll of 35,000 respondents conducted Internet CNN International, has been named as Rendang food ranked first in the list of World's Most Delicious Food '50 '(50 of the most delicious dishes of World).

Cultural significance :

Rendang has a respectable position in the culture of Minangkabau society:

           1. Dagiang (cow), is a symbol of "Niniak Mamak" (tribal leaders)
           2. Karambia (coconut), is an emblem of "Cadiak Clever" (Property)
           3. Lado (chili), is an emblem of "Alim Ulama" a Shari'a, spicy company to teach religion
           4. Stove (spices), a symbol of Minangkabau society as a whole.

Durian Fruit Sauce ( Tempoyak In Indonesia )

Tempoyak is a dish that originated from the fermented durian fruit. Tempoyak can also be eaten directly (although this is rarely done, because many are not resistant to acidity and aroma tempoyak itself). Tempoyak known in Indonesia (especially in Palembang Sumatra and Kalimtan) are also neighboring Malaysia.

Ways of Making  Tempoyak :

Tempoyak made ​​by way of preparing meat durian, durian select that has been cooked properly, are usually already looks watery. Then separated from the seeds, give a little salt. Once completed, then added with chili that can speed up the fermentation process. However, the fermentation process can not be too long because it will affect the final flavor. After the above process is completed, the dough is stored in a closed place, and should be stored at room temperature. Can also put in the refrigerator, but will run slower fermentation.