REGIONAL FOODS IN INDONESIA

Pepes or Pais is a typical Javanese way to process fish with marinade. The way to hit is the spices and spices are mashed and added with basil leaves, tomatoes, and chilies covered with goldfish that have been cleaned. All then wrapped in banana leaves and pinned with 2 small bamboo pieces at each end. This package is then burned (pressed) on fire or embers from charcoal until it dries.

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Arsik is one of the famous Tapanuli regional specialties. This dish is also known as yellow spice carp. Carp is the main ingredient, which in its preparation is not discarded.

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This cuisine is a famous and popular cuisine in the Jambi community which is one of the Indonesian specialties. Goulash of Patin can be done using tempoyak, which is fermented durian fruit meat. But there are also many people who cook Patin Fish Curry which contains tempoyak with coconut milk to avoid the smell and the very strong taste of tempoyak.

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