1. KHAS JAWA TIMUR  RUJAK CINGUR  Unique salad from East Java which consists of several kinds of fruits and vegetable slices, added with rice cake, tofu, tempe and fried sliced “CINGUR” (cow’s nose)  The sauce is made from peanuts with chilli, spices and prawns fermented paste.  NASI RAWON  Rice served with dark beef soup, originally from East Java.  The dark colour comes from the meaty seeds of KLUWAK nuts.  Usually served with uncooked mung bean sprouts, shrimp crackers, salty duck eggs and sambal.

2. KHAS PALEMBANG  PEMPEK  A popular delicacy originally from Palembang – South Sumatra and made from FISH meat and tapioca flour.  Served together with sliced cucumber, noodles and a dark, rich taste sauce called “CUKO” (vinegar).  The most famous variety is the “kapal selam” (submarine) which has an egg inside the pempek dough.  TEKWAN  A clear soup from Palembang which has small balls made from FISH meat and tapioca flour.  Served with glass noodle, wood ear mushroom and a tasty shrimp broth which is spiced by lime juice, celery, dried lily flower and sambal.

3.  SIOMAY BANDUNG  Siomay is an Indonesian cuisine which is influenced by Chinese cooking style and similar to Chinese dumpling known as dim sum. KHAS BANDUNG  Siomay Bandung is made from minced fish meat and served with PEANUT PASTE, sweet soy sauce, and a dash of “purut” lime juice.  Other complements to siomay Bandung are eggs, steamed cabbage, potatoes, bitter grout and tofu  Other popular variant is fried siomay called BATAGOR.

4. KHAS YOGYAKARTA  GUDEG KOMPLIT  Gudeg itself is a GREEN JACK FRUIT stewed in coconut milk, palm sugar and spices. Gudeg’s brown colour is produced from teak leaves added while cooking.  Served with rice and many dishes, namely stewed chicken, hard boiled egg, stewed tofu and tempe and sambal goreng KRECEK (cow’s skin).  The additional seasoning in gudeg is AREH (thick coconut milk).  Traditionally, gudeg is cooked and stored in a KENDIL (clay pot).

5. TUMPENG  A Javanese traditional rice dish in which the rice is cone-shaped like a MOUNTAIN. The cone is surrounded by assorted meat and vegetable side dishes. The shape is related to the geographical condition of Java, as a fertile mountainous island.  People usually prepare Tumpeng to celebrate IMPORTANT EVENTS. In syukuran (gratitude ceremony), after praying, the top of the tumpeng is cut and delivered first to the most important person.  YELLOW tumpeng represents wealth and abundance. Meanwhile WHITE tumpeng, symbolize holiness in Javanese culture.

6. KUIH MUIH KHAS INDONESIA  PERKEDEL  An Indonesian side dish adapted from Dutch's frikadelle.  The most common perkedel is made from potatoes filled with minced beef. Other popular variations are perkedel “jagung” and perkedel “tahu”.  GETHUK LINDRI  A Javanese sweet cake made from mashed steamed cassava.  Gethuk has unique shape due to the process in which meat grinder is used.  Flavored with vanilla and chocolate flavors and served with fresh grated coconut.

7.  SANGGARA BELANDA (Pisang goreng Belanda)  A must desert for various occasions and ceremonies in South Sulawesi.  Ripe bananas are merged in egg yolk, fried, filled with chocolate chips, ground peanuts, cheeseand served with caramel. KUIH MUIH KHAS INDONESIA

8. INDONESIAN DESSERT  ES PISANG HIJAU  Delicious and refreshing dessert originally from MAKASSAR-South Sulawesi.  Green banana is made from PISANG RAJA coated with rice flour and green colored by DAUN SUJI.  RUJAK ACEH A variant of Indonesian fruit salad in which the fruits are shredded and served with hot sweet sauce.  ES BUAH INDONESIA Tropical mixed fruit flavored with sugar, cinnamon and cloves.

9. KHAS MEDAN  SOTO AYAM MEDAN  Soto Medan is a variant of traditional chicken soup (soto) originally from Medan – North Sumatra.  The unique taste comes from the combination of coconut milk, chicken broth, lime and spices.  Served with emping melinjo and perkedel.  EMPING MELINJO  Crispy crackers made from flaked melinjo ( Gnetum gnemon) nuts.  Emping has unique mixed sweet and bitter tastes and it complements many other Indonesian traditional dishes.