title: Ethan Horvath

text: On May 24, 2021, Horvath was named to the United States' roster for the 2021 CONCACAF Nations League Finals. In the 2021 CONCACAF Nations League Final on June 6, 2021, Horvath was substituted on in the second half after starting goalkeeper Zack Steffen suffered a non-contact knee injury. Horvath proved to be instrumental to the United States' 3–2 victory, as he made several key saves, including saving Andrés Guardado's penalty late into extra time which would have tied up the score and most likely sent the game to a penalty shoot-out. For his efforts, he was subsequently named the man of the match.


title: Jamestown (TV series)

text: Jamestown is a British drama television series, written by Bill Gallagher and produced by Carnival Films, an NBC Universal International Television Production company, the makers of "Downton Abbey". Set in 1619, "Jamestown" follows the first English settlers as they establish a community in the New World. Among those landing onshore are a group of women destined to be married to the men of Jamestown, including three spirited women from England. The series premiered on Sky One in the United Kingdom in May 2017. Sky ordered a second series of "Jamestown" in May 2017, before the premiere of the first series. Series 2 aired from February 2018. The renewal of "Jamestown" for a third and final season was announced by Sky One on 23 March 2018.


title: Jamestown (TV series)

text: 1619. Twelve years after men founded the colony of Jamestown in 1607, women arrive from England duty bound to marry the men who have paid for their passage. Among the women are Jocelyn, Alice and Verity, who arrive with little idea of what the future holds or the disruption they are about to bring to the settlement. The new Governor, Sir George Yeardley, and his wife also arrive and discover that running the settlement is not without problems with a Company Secretary trying to undermine his position.


title: Jamestown (TV series)

text: The Guardian said the show was an expensive soap opera, but found the show to be fun. A critic with the Financial Times questioned the accuracy of the show, especially its portrait of women. The Irish Times found that everything in the show is "absurd, generic or risible". The Telegraph was kinder to the show, as it found the show to be a "silly but gripping period drama".


title: Cow tipping

text: Cow tipping is the purported activity of sneaking up on any unsuspecting or sleeping upright cow and pushing it over for entertainment. The practice of cow tipping is generally considered an urban legend, and stories of such feats viewed as tall tales. The implication that rural citizens seek such entertainment due to lack of alternatives is viewed as a stereotype. The concept of cow tipping apparently developed in the 1970s, though tales of animals that cannot rise if they fall has historical antecedents dating to the Roman Empire.


title: Cow tipping

text: Cows routinely lie down and can easily regain their footing unless sick or injured. Scientific studies have been conducted to determine if cow tipping is theoretically possible, with varying conclusions. All agree that cows are large animals that are difficult to surprise and will generally resist attempts to be tipped. Estimates suggest a force of between is needed, and that at least four and possibly as many as fourteen people would be required to achieve this. In real-life situations where cattle have to be laid on the ground, or "cast", such as for branding, hoof care or veterinary treatment, either rope restraints are required or specialized mechanical equipment is used that confines the cow and then tips it over. On rare occasions, cattle can lie down or fall down in proximity to a ditch or hill that restricts their normal ability to rise without help. Cow tipping has many references in popular culture and is also used as a figure of speech.


title: Cow tipping

text: Some versions of the urban legend suggest that because cows sleep standing up, it is possible to approach them and push them over without the animals reacting. However, cows only sleep lightly while standing up, and they are easily awakened. They lie down to sleep deeply. Furthermore, numerous sources have questioned the practice's feasibility, since most cows weigh over and easily resist any lesser force.


title: Cow tipping

text: A 2005 study led by Margo Lillie, a zoologist at the University of British Columbia, and her student Tracy Boechler, concluded that tipping a cow would require a force of nearly and is therefore impossible to accomplish by a single person. Her calculations found that it would require more than four people to apply enough force to push over a cow, based on an estimate that a single person could exert of force. However, since a cow can brace itself, Lillie and Boechler suggested that five or six people would, most likely, be needed. Further, cattle are well aware of their surroundings and are very difficult to surprise, due to excellent senses of both smell and hearing. Lillie and Boechler's analysis found that if a cow did not move, the principles of static physics suggest that two people might be able to tip a cow if its centre of mass were pushed over its hooves before the cow could react. However, cows are not rigid or unresponsive, and the faster humans have to move, the less force they can exert. Thus Lillie and Boechler concluded that it is unlikely that cows can actually be tipped over in this way. Lillie stated, "It just makes the physics of it all, in my opinion, impossible."


title: Cow tipping

text: Although biologist Steven Vogel agrees that it would take a force of about 3,000 newtons to push over a standing cow, he thinks that the study by Lillie and Boechler overestimates the pushing ability of an individual human. Using data from Cotterell and Kamminga, who estimated that humans exert a pushing force of 280 newtons, Vogel suggests that someone applying force at the requisite height to topple a cow might generate a maximum push of no more than 300 newtons. By this calculation, at least 10 people would be needed to tip over a non-reacting cow. However, this combined force requirement, he says, might not be the greatest impediment to such a prank. Standing cows are not asleep and, like other animals, have ever-vigilant reflexes. "If the cow does no more than modestly widen its stance without an overall shift of its center of gravity", he says, "about 4,000 newtons or 14 pushers would be needed—quite a challenge to deploy without angering the cow."


title: Cow tipping

text: The belief that certain animals cannot rise if pushed over has historical antecedents. Julius Caesar recorded a belief that a European elk had no knee joints and could not get up if it fell. Pliny said the same about the hind legs of an animal he called the achlis, which Pliny's 19th-century translators Bostock and Riley said was merely another name for the elk. They also noted that Pliny's belief about the jointless back legs of the achlis (elk) was false.


title: Cow tipping

text: In 1255, Louis IX of France gave an elephant to Henry III of England for his menagerie in the Tower of London. A drawing by the historian Matthew Paris for his "Chronica Majora" can be seen in his bestiary at Parker Library of Corpus Christi College, Cambridge. An accompanying text cites elephant lore suggesting that elephants did not have knees and were unable to get up if they fell.


title: Cow tipping

text: Journalist Jake Steelhammer believes the American urban myth of cow tipping originated in the 1970s. It "stampeded into the '80s", he says, "when movies like "Tommy Boy" and "Heathers" featured cow tipping expeditions." Stories about cow tipping tend to be second-hand, he says, told by someone who does not claim to have tipped a cow but who knows someone else who says they did.


title: Cow tipping

text: Cattle may need to be deliberately thrown or tipped over for certain types of husbandry practices and medical treatment. When done for medical purposes, this is often called "casting", and when performed without mechanical assistance requires the attachment of of rope around the body and legs of the animal. After the rope is secured by non-slip bowline knots, it is pulled to the rear until the animal is off-balance. Once the cow is forced to lie down in sternal recumbency (on its chest), it can be rolled onto its side and its legs tied to prevent kicking.


title: Cow tipping

text: A calf table or calf cradle, also called a "tipping table" or a "throw down", is a relatively modern invention designed to be used on calves that are being branded. A calf is run into a chute, confined, and then tipped by the equipment onto its side for easier branding and castration.


title: Cow tipping

text: Hydraulic tilt tables for adult cattle have existed since the 1970s and are designed to lift and tip cattle onto their sides to enable veterinary care, particularly of the animals' genitalia, and for hoof maintenance. (Unlike horses, cows generally do not cooperate with a farrier when standing.) A Canadian veterinarian explained, "Using the table is much safer and easier than trying to get underneath to examine the animal", and noted that cows tipped over on a padded table usually stop struggling and become calm fairly quickly. One design, developed at the Western College of Veterinary Medicine in Saskatoon, Saskatchewan, included "cow comfort" as a unique aspect of care using this type of apparatus.


title: Cow tipping

text: Cows may inadvertently tip themselves. Due to their bulk and relatively short legs, cattle cannot roll over. Those that lie down and roll to their sides with their feet pointing uphill may become stuck and unable to rise without assistance, with potentially fatal results. In such cases, two humans can roll or flip a cow onto its other side, so that its feet are aimed downhill, thus allowing it to rise on its own. In one documented case of "real-life cow tipping", a pregnant cow rolled into a gully in New Hampshire and became trapped in an inverted state until rescued by volunteer fire fighters. The owner of the cow commented that he had seen this happen "once or twice" before.


title: Cow tipping

text: Trauma or illness may also result in a cow unable to rise to its feet. Such animals are sometimes called "downers." Sometimes this occurs as a result of muscle and nerve damage from calving or a disease such as mastitis. Leg injuries, muscle tears, or a massive infection of some sort may also be causes. Downer cows are encouraged to get to their feet and have a much greater chance of recovery if they do. If unable to rise, some have survived—with medical care—as long as 14 days and were ultimately able to get back on their feet. Appropriate medical treatment for a downer cow to prevent further injury includes rolling from one side to the other every three hours, careful and frequent feeding of small amounts of fodder, and access to clean water.


title: Cow tipping

text: Dead animals may appear to have been tipped over, but this is actually the process of rigor mortis, which stiffens the muscles of the carcass, beginning six to eight hours after death and lasting for one to two days. It is particularly noticeable in the limbs, which stick out straight. Post-mortem bloat also occurs because of gas formation inside the body. The process may result in cattle carcasses that wind up on their back with all four feet in the air.


title: Cow tipping

text: Assorted individuals have claimed to have performed cow tipping, often while under the influence of alcohol. These claims, to date, cannot be reliably verified, with Jake Swearingen of "Modern Farmer" noting in 2013 that YouTube, a popular source of videos of challenges and stunts, "fails to deliver one single actual cow-tipping video".


title: Cow tipping

text: Pranksters have sometimes pushed over artificial cows. Along Chicago's Michigan Avenue in 1999, two "apparently drunk" men felled six fiberglass cows that were part of a Cows on Parade public art exhibit. Four other vandals removed a "Wow cow" sculpture from its lifeguard chair at Oak Street Beach and abandoned it in a pedestrian underpass. A year later, New York City anchored its CowParade art cows, including "A Streetcow Named Desire", to concrete bases "to prevent the udder disrespect of cow-tippers and thieves."


title: Cow tipping

text: Cow tipping has been featured in films from the 1980s and later, such as "Heathers" (1988), "Tommy Boy" (1995), " Barnyard" (2006), and "I Love You, Beth Cooper" (2009). It was also used in the title of a 1992 documentary film by Randy Redroad, "Cow Tipping—The Militant Indian Waiter".


title: Cow tipping

text: Variants of cow tipping have also been seen in popular media such as the film "Cars" (2006), which  features a vehicular variant called tractor-tipping, and the video game , which allows the character to sneak up on and tip over a Brahmin, the game's two-headed cow-like animal. The board game Battle Cattle is based on the practice, with heavily armed cows having "Tipping Defense Numbers."


title: Cow tipping

text: In The Little Willies song "Lou Reed" from their 2006 self-titled debut album, Norah Jones sings about a fictional event during which musician Lou Reed tips cows in Texas. In another medium, "The Big Bang Theory", a television show, uses cow tipping lore as an element to establish the nature of a rural character, Penny.


title: Cow tipping

text: The term "cow tipping" is sometimes used as a figure of speech for pushing over something big. In "A Giant Cow-Tipping by Savages", author John Weir Close uses the term to describe contemporary mergers and acquisitions. "Tipping sacred cows" has been used as a deliberate mixed metaphor in titles of books on Christian ministry and business management.


title: Azumanga Daioh

text: An anime television adaptation titled "Azumanga Daioh: the Animation" was produced by J.C.Staff and aired in Japan between April and September 2002, consisting of 130 four-minute segments compiled into 26 episodes. The compiled episodes were released on DVD and Universal Media Discs (UMDs) by Starchild Records, and an English-language version was produced by ADV Films. Prior to the series, a theatrical short and an original net animation were also produced. Several soundtrack albums were released, as well as three "Azumanga Daioh" video games.</onlyinclude>


title: Azumanga Daioh

text: Both the manga and anime have been praised for their humor driven by eccentric characters, with Azuma acclaimed as a "master of the four-panel form" for both his art style and comic timing.


title: Azumanga Daioh

text: "Azumanga Daioh" chronicles the everyday life in an unnamed Japanese high school of six girls and two of their teachers: child prodigy, Chiyo Mihama and her struggle to fit in with girls five years older; reserved Sakaki and her obsession with the cute animals while certain ones seem to hate her; spacey Ayumu "Osaka" Kasuga with a skewed perspective on the world; Koyomi "Yomi" Mizuhara's aggravation at an annoying best friend; Tomo Takino, whose energy is rivaled only by her lack of sense; sporty Kagura and her one-sided athletics rivalry with Sakaki; their homeroom teacher Yukari Tanizaki; and her friend, physical education teacher Minamo "Nyamo" Kurosawa.


title: Azumanga Daioh

text: Secondary characters include Kimura-sensei, a creepy male teacher with an obsession with teenage girls, and Kaorin, a female classmate with a crush on Sakaki.


title: Azumanga Daioh

text: The story covers three years of tests, talking between classes, culture festivals, and athletic events at school, as well as time spent traveling to and from school, studying at Chiyo's house, and vacations at Chiyo's summer beach home and the fictional theme park Magical Land, concluding with the graduation of the main cast. It is generally realistic in tone, marked by occasional bursts of surrealism and absurdity, such as Osaka imagining Chiyo's ponytails being "unscrewed" from her head and an episode featuring the characters' New Year's dreams.


title: Azumanga Daioh

text: The series title has no particular significance to the story. "Azumanga" is a portmanteau of the author's name "Azuma" and "manga", while "Daioh" comes from the magazine in which it was originally published, "Dengeki Daioh". In the anime, ""daioh"" is mentioned during the next episode previews, used in context with the meaning "great king".


title: Azumanga Daioh

text: "Azumanga" is also used as a general term for Kiyohiko Azuma's other comics and illustrations. Two previous collections of Azuma's works, including official tie-in comics of Pioneer animations, were published as "Azumanga" and "Azumanga 2" in 1998 and 2001, respectively. "Azumanga" was later republished in a reduced-size edition called "Azumanga Recycle".


title: Azumanga Daioh

text: "Azumanga Daioh" was written and illustrated by Kiyohiko Azuma, largely in "yonkoma" (four-panel) format. The unnumbered chapters were serialized by MediaWorks in the monthly magazine "Dengeki Daioh" from February 1999 to May 2002. The series was collected in four "tankōbon" volumes. Each of the four volumes covers about a year in the characters' lives. A new edition in three volumes was released in Japan by Shogakukan to commemorate the manga's 10th anniversary, with volume one, covering the first year of high school, being published June 11, 2009. The reprint edition contains three additional 16-page chapters serialized in "Monthly Shōnen Sunday" starting in May 2009 under the title .


title: Azumanga Daioh

text: The series was licensed in English in North America and the United Kingdom by ADV Manga, which released all four volumes between 2003 and 2004. ADV later reprinted the series in an omnibus edition () on November 7, 2007. In 2009, Yen Press acquired the North American and UK license of "Azumanga Daioh", and released a new translation in December 2009 in an omnibus volume. In Europe, "Azumanga Daioh" is licensed in French by Kurokawa, in German by Tokyopop, in Spanish by Norma Editorial, in Finnish by Punainen jättiläinen and in Russian by Palm Press. In Asia, the series has been licensed in Korean by Daiwon C.I., in Thai by Negibose Comics, in Vietnam by TVM Comics, and in Chinese by Tong Li Publishing. It was also translated into Brazilian Portuguese by NewPOP Editora. It was the first "yonkoma" manga translated in France.


title: Azumanga Daioh

text: The anime television series, "Azumanga Daioh: the Animation", was produced by J.C.Staff and aired from the week of April 8, 2002 until the week of September 30, 2002. It was broadcast on TV Tokyo, TV Aichi, TV Osaka, and AT-X in five-minute segments every weekday, then repeated as a 25-minute compilation that weekend, for a total of 130 five-minute segments collected in 26 episodes. For the compilation episodes, the respective opening and ending themes were and "Raspberry Heaven", both performed by Oranges & Lemons. The compilation episodes, which were the only versions to include the title and credits sequences, were released on 6 DVDs in 2003 and 9 Universal Media Discs between 2005 and 2006 by Starchild Records, and a DVD box set of all episodes was released on June 24, 2009; the five-minute segments can be distinguished by their individual titles.


title: Azumanga Daioh

text: Besides the anime television series, there have been two other animated adaptations: "The Very Short Azumanga Daioh Movie", a six-minute trailer released to movie theaters to publicize the upcoming television series, and "Azumanga Web Daioh", a shorter original net animation made available for paid streaming on chara-ani.com beginning from December 28, 2000, then offered as a paid download for a limited time. "Azumanga Web Daioh" was originally intended to gauge whether there was enough interest to create a web-released anime adaptation; because of overwhelming demand, the original plan for web-release was changed to a television release. It featured different voice actors, music, and staff from the series.


title: Azumanga Daioh

text: In the United States, the anime television series was released in six DVDs on September 9, 2005, and then later in a five DVD volume "Thinpak" set, both by ADV Films. The sixth DVD volume included "The Very Short Azumanga Daioh Movie". In 2009, Nokia offered the first five episodes of "Azumanga Daioh" on its Ovi phone service. Madman Entertainment licensed the series for release in Australia and New Zealand. As of September 1, 2009, all of ADV's former catalog are transferred to AEsir Holdings, with distribution from Section23 Films. The series was later re-licensed in 2016 by Sentai Filmworks.


title: Azumanga Daioh

text: Several soundtrack albums for the anime of "Azumanga Daioh" were released by Lantis, including two volumes of the "Azumanga Daioh Original Soundtrack", collecting the show's score and themes; two tribute albums; and "Vocal Collection", collecting character image songs. One single was released for the opening and closing theme of the anime, and eight singles of image songs were released for the main cast members. Most of the releases charted on the Japanese Oricon charts, with the highest ranking album being "Tribute to Azumanga Daioh" at number 68, and the highest ranking single being "Soramimi no Cake/Raspberry Heaven", the opening and closing themes, at 36th.


title: Azumanga Daioh

text: Two art books for the anime were published under the titles () and () were published by MediaWorks on August 26, 2002 and December 10, 2002, respectively.


title: Azumanga Daioh

text: Three "Azumanga Daioh" video games were released. "Azumanga Donjyara Daioh", a puzzle game similar to mahjong, was released by Bandai for the PlayStation on April 18, 2002. A crossover game with "Puzzle Bobble", called "Azumanga Daioh Puzzle Bobble", developed by Moss and published by Taito, was released on December 13, 2002 for the Sega NAOMI GD-ROM arcade system only in Japan. "Azumanga Daioh Advance", a card-playing game, was released by King Records for the Game Boy Advance on April 25, 2003.


title: Azumanga Daioh

text: In Japan, the "Azumanga Daioh" manga was named a jury recommended work of the sixth Japan Media Arts Festival in 2002. The manga was named as one of the top 25 manga at the 2006 Japan Media Arts Festival.


title: Azumanga Daioh

text: English reviewers have commented positively about "Azumanga Daioh". In "", Jason Thompson refers to it as a "charming comedy" and a "quiet master of the four-panel form", praising the series comedic timing and use of running gags. He felt one of the series' best points was its "character-driven writing", but does warn that its "moe" nature and the jokes that revolve around the "vaguely pedophilic teacher" might disturb some newer readers of manga. He later said that "Azumanga Daioh" was an "almost totally innocent" kind of "moe", centered around "peep[ing] at the chaste world of girls", in which "adorable girls do adorable things". The French manga dictionary "Dicomanga" noted that despite being a "moe" series targeted at "otaku", it also appealed to female readers for celebrating "friendships between girls as well as [its] comedy". Marc Hairston describes "Azumanga Daioh" as being "slightly disjointed", with "frequently oblique" and "culturally biased" humour, and says it is both "lighter" and "more wry" than "Maria-sama ga Miteru". He describes the characters of "Azumanga" as being "individuals with slightly offbeat personalities". Mark Thomas, writing for Mania.com, says that each character has "a defining personality trait that is ramped up to abnormal levels" and that each has a foil, which highlights these traits and prevents them from becoming too annoying or unbelievable as characters. Thomas said that the yonkoma format does not lend itself to "complex story arcs", and the story is presented as "quick snapshots of random moments in their daily routines", noting that the narrative is character-driven. Patrick King, writing for Anime Fringe, considered it to be "one of the funniest, most adorable manga series I've read". IGN noted the lack of background art, but said that the expressive faces of the characters made up for it.


title: Azumanga Daioh

text: Fred Patton of "Animation World Magazine" described the anime as "delightfully witty and even an educational window onto what Japanese high school life is really like". Chris Beveridge of "Anime on DVD", stated that "There's a lot to laugh with here and a cast of characters that grow quickly on you as you start finding those you favor and those you don't." Andrew Shelton from Anime Meta explains that "The character of the girls is extremely well brought out. The superb observation, and ability to capture expression, makes the anime incredibly fun to watch in addition to meeting the story requirements. The action, and very rich comedy, are also wonderfully represented. There is just so much meaning, and charm, in even the most minor of expressions." The reviewers of THEM Anime Reviews and Anime News Network felt that fans who had already graduated high school would feel nostalgic at times while watching "Azumanga Daioh". Lauren Bryant of Art Decko Magazine, noted that the series is "filled with silly gags and hijinks", having a "lighthearted humor", but said that the animation is "very minimalist" and that the show makes Kaori "overtly gay" as she has a crush on Sakaki. However, Bryant criticized the series for having a character, Mr. Kimura, who seems to be a pedophile, even as she called the series, on the whole "very wholesome and hilarious".


title: Azumanga Daioh

text: The licensed manga had sales that reached top 100 lists on occasions and was included in the top 25 manga recommended by International Correspondence in "Retailers Guide to Anime/Manga". The English dub for the show was well received, earning six ADR Awards from fans voting on AnimeonDVD.com and Dubreview.com. Four of the girls were included in "Newtype"s top 100 anime heroines of 2002: Osaka was awarded 7th, Chiyo 11th, Sakaki 21st, and Yomi 78th. Together, they made "Azumanga Daioh" the second most popular series of 2002 for female characters.


title: Kiss of the Spider Woman (film)

text: Kiss of the Spider Woman () is a 1985 drama film, based on the 1976 novel of the same title by Argentine writer Manuel Puig. It is directed by Argentine-Brazilian filmmaker Héctor Babenco from a screenplay by Leonard Schrader, and stars William Hurt, Raul Julia, and Sônia Braga.


title: Kiss of the Spider Woman (film)

text: Set in Brazilian prison during the military dictatorship, the film centres on a dialogue between two very different cellmates, a hardened leftist revolutionary (Julia) and an apolitical, effeminate homosexual (Hurt). The story utilizes metafictional and film-within-a-film elements, as the latter regales the former with retellings of an old movie, whose themes mirror those of the characters.


title: Kiss of the Spider Woman (film)

text: Independently produced by David Weisman and filmed in São Paulo between October 1983 and March 1984, the film premiered at the 1985 Cannes Film Festival, where Hurt won the Best Actor award and Babenco was nominated for the Palme d'Or. Released in the United States on July 26, 1985, it received widespread critical acclaim; Hurt won the Academy Award and BAFTA Award for Best Actor, and the film received a further three Oscar nominations: for Best Picture, Best Director and Best Adapted Screenplay.


title: Kiss of the Spider Woman (film)

text: The film centres on a dialogue between two very different individuals who share a prison cell in Brazil during the Brazilian military dictatorship: Valentin Arregui, who is imprisoned (and has been tortured) due to his activities on behalf of a leftist revolutionary group, and Luis Molina, an effeminate homosexual in prison for "corrupting an underage youth."


title: Kiss of the Spider Woman (film)

text: Molina passes the time by recounting memories from one of his favorite films, a wartime romantic thriller that is also a Nazi propaganda film. He weaves the characters into a narrative meant to comfort Valentin and distract him from the harsh realities of political imprisonment and separation from his lover, Marta. Valentin encourages Molina to have self-respect and opens him up to political commitment. Despite Valentin's occasionally snapping at Molina over his shallow views of film-watching and unrealistic romance, an unlikely friendship develops between the two.


title: Kiss of the Spider Woman (film)

text: As the story develops, it becomes clear that Valentin is being poisoned by his jailers to provide Molina with a chance to befriend him, and that Molina is spying on Valentin on behalf of the secret police. Molina has apparently been promised parole if he succeeds in obtaining information that will allow the secret police to break up the revolutionary group.


title: Kiss of the Spider Woman (film)

text: When Molina declares himself in love with Valentin, a physical consummation of that love occurs on Molina's last night in prison. Molina is granted parole in a surprise move by the secret police. Valentin provides Molina with a telephone number and a message for his comrades. Molina at first refuses to take the number, fearing the consequences of treason, but he relents, bidding Valentin farewell with a kiss.


title: Kiss of the Spider Woman (film)

text: Now out of prison, Molina calls the telephone number, and a meeting is arranged with the revolutionary group. But the secret police have had Molina under surveillance, and at the rendezvous, a gun battle occurs, with the revolutionaries shooting Molina. As he wanders the streets wounded, the secret police catch him and demand the telephone number, but Molina refuses and dies. On the orders of the police chief, the policemen dump Molina's body in a rubbish pit and fabricate a story about his death and his presumed collaboration with the revolutionary group.


title: Kiss of the Spider Woman (film)

text: In the prison, Valentin is being treated after being tortured. After a sympathetic doctor risks his job by administering morphine to help him sleep, Valentin appears to succumb to his wounds and perhaps die, when he suddenly finds himself running out of prison with Marta and appearing on an idyllic tropical island with her. Valentin and Marta sail away on a boat into the distance.


title: Kiss of the Spider Woman (film)

text: The film is based on the 1976 novel "El beso de la mujer araña" ("Kiss of the Spider Woman") by Manuel Puig. The Argentinian author was the first to adapt his own novel as a stage play. A Broadway musical of the same name, also based on the novel, was produced in 1993.


title: Kiss of the Spider Woman (film)

text: As noted in Puig's 2001 biography, "Manuel Puig and the Spider Woman: His Life and Fictions," the novel was banned in Argentina, and the English translation edition preceded a widespread publication in Spanish. The novel was considered for a film adaptation by Rainer Werner Fassbinder and other directors. In 1981, Argentine-born director Héctor Babenco was in Los Angeles, to accept an award from the Los Angeles Film Critics Association for his breakout feature film, "Pixote". At the reception, "Los Angeles Times" critic Kevin Thomas asked Babenco about his future projects, and the director mentioned his desire to adapt Puig's novel, starring Burt Lancaster. The actor was in attendance at the event, and Thomas introduced him to Babenco.


title: Kiss of the Spider Woman (film)

text: When Lancaster expressed interest, Babenco initially assumed he was disingenuous, but promised to send him a copy of the novel. Several days later, Lancaster's assistant telephoned Babenco to make sure "Kiss of the Spider Woman" was in the mail, and the director sent it right away. The two met in the coming weeks at the New York Critics’ award ceremony, and Lancaster committed to the role of Molina.


title: Kiss of the Spider Woman (film)

text: Babenco met American producer David Weisman in early 1982 through a mutual friend to discuss bringing “Latin American magical realism” into the mainstream"." Although Lancaster was attached"," giving it built in marketability, the novel's untraditional narrative made it a challenge to adapt, and its homosexual theme was perceived as a detriment to attracting widespread audiences. Babenco, who was an expatriate in Brazil at that time, feared a xenophobic backlash against the production for casting American actors. Additional obstacles to the production included Manuel Puig's antagonism toward Babenco; he did not like "Pixote," and suspected the director was an “opportunist.”


title: Kiss of the Spider Woman (film)

text: Babenco continued to develop the property despite the author's misgivings, and attracted potential investors, including German filmmaker Frank Ripploh. Richard Gere was set to play Valentin, giving the production further box-office credibility"." New York City socialite Jane Holzer, who appeared in several Andy Warhol films and was an acquaintance of David Weisman, agreed to finance initial production costs, and Leonard Schrader, who had collaborated with his brother, Paul Schrader, on "The Yakuza", was hired to write the script. However, Babenco remained wary of anglicizing the source material, and was relieved by the casting of Puerto Rican actor Raul Julia, who replaced Richard Gere.


title: Kiss of the Spider Woman (film)

text: Meanwhile, rumors circulated in the press that Lancaster had a penchant for cross-dressing, and Babenco attempted to dispel the scandal at the Cannes Film Festival by telling a French gay tabloid that he did not know Lancaster was homosexual when he was cast"." Although Babenco intended to imply that Lancaster was not gay, and his sexual orientation had nothing to do with the actor's involvement with the film, his statement was taken out of context when it was published, and prompted further inquisition into Lancaster's personal life. This, along with Lancaster's advancing age, and a heart bypass operation in Apr 1983, caused the production to be delayed, and the filmmakers turned to William Hurt as a replacement. The morning after Hurt consented to the role, Weisman and Babenco met with independent producer Ray Stark, whose company, Rastar, had been acquired by Columbia Pictures. Stark agreed to take on the project at that time, but neither he nor Columbia are credited onscreen.


title: Kiss of the Spider Woman (film)

text: The picture's expected $1.5 million budget was financed in part by Brazil's Embrafilme, which purchased Brazilian distribution rights for $160,000. Below-the-line expenses were raised by Babenco's HB Filmes, and international production services were funded by Weisman's Sugarloaf Films, Inc. The crew was mainly Brazilian, accompanied by several Argentine-born craftsmen"." Rehearsals took place in a São Paulo prison that had been vacated in the wake of riots, and sets were constructed at Vera Cruz Studios, which had been abandoned due to bankruptcy.


title: Kiss of the Spider Woman (film)

text: The film's setting was relocated from Argentina to Brazil, with the added political context of the then-current Brazilian military dictatorship.


title: Kiss of the Spider Woman (film)

text: The story features a "film within a film", featuring Luis Molina episodically telling Valentin Arregui the plot of a fictional film called "Her Real Glory" ostensibly produced in Germany during Second World War by the Nazis.


title: Kiss of the Spider Woman (film)

text: While the book alludes to five motion pictures, the film version focuses on a single Nazi propaganda movie. Puig biographer Suzanne Jill Levine identified the film as a compilation of various Third Reich productions with the American "Paris Underground" and "Die große Liebe" "(The Great Love)," a 1942 film starring Zarah Leander as a cabaret singer who falls in love with high-ranking German lieutenant. Leander was the model for the "Kiss of the Spider Woman’s" “Leni Lamaison,” who was named after propaganda filmmaker Leni Riefenstahl.


title: Kiss of the Spider Woman (film)

text: Principal photography began October 13, 1983 in São Paulo, Brazil. Since Babenco "rarely" spoke English, Hurt took direction from him via an assistant director. Hurt and Julia had agreed to work for the Screen Actors Guild pay scale, and deferred the greater portion of their salaries for a profit-share in the sale of the film's distribution rights, as well as its box-office gross. While Babenco and Weisman were also working for the same “deferred investment plan,” other players, including actress Sônia Braga, opted to be paid upfront. During filming in Brazil, Hurt and a friend were threatened at gunpoint but were let go several hours later.


title: Kiss of the Spider Woman (film)

text: The film received positive reviews. Review aggregation website Rotten Tomatoes gives it a rating of 85% based on reviews from 34 critics. The site's consensus states; ""Kiss of the Spider Woman" weaves an alluring exploration of sexual and societal norms that's further elevated by strong work from William Hurt and Raul Julia."


title: Kiss of the Spider Woman (film)

text: Roger Ebert gave the film three and a half stars out of four, calling it a "film of insights and surprises" and remarking that "the performances are wonderful." James Berardinelli gave "Kiss of the Spider Woman" three stars out of four, calling it "a fascinating character study." Reviewing the film in 2009, Berardinelli claimed that it "has lost none of its power over the years," and felt that while it was not the best film of 1985, it was more deserving of the Best Picture Academy Award than "Out of Africa".


title: Kiss of the Spider Woman (film)

text: The DVD version contains a bonus disc with a 108-minute documentary (accessible in English via subtitles) "Tangled Web: Making 'Kiss of the Spider Woman' " (2008). The documentary treats the making of the film, the careers of the writers, actors and producers, and the post-production history of the film.


title: Kiss of the Spider Woman (film)

text: William Hurt won the Academy Award for Best Actor. The film was also nominated for Best Picture (the first independently produced film that was), Best Director, and Best Adapted Screenplay. Hurt also won Best Actor at the BAFTA Awards, the 1985 Cannes Film Festival and several other festivals. The film was awarded the inaugural Golden Space Needle award from the Seattle International Film Festival. Hurt and Julia won a joint award for Best Actor from the National Board of Review.


title: Indonesian cuisine

text: Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.


title: Indonesian cuisine

text: Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as "gulai" and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.


title: Indonesian cuisine

text: Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia's indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago. The Indonesian islands the Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.


title: Indonesian cuisine

text: Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and "bumbu" spices mixture. Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Most Indonesians favour hot and spicy food, thus "sambal", Indonesian hot and spicy chili sauce with various optional ingredients, notably shrimp paste, shallots, and others, is a staple condiment at all Indonesian tables. Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, sautéing, boiling and steaming.


title: Indonesian cuisine

text: Some popular Indonesian dishes such as "nasi goreng", "gado-gado", satay, and "soto" are ubiquitous in the country and are considered national dishes. The official national dish of Indonesia is "tumpeng", chosen in 2014 by Indonesian Ministry of Tourism and Creative Economy as the dish that binds the diversity of Indonesia's various culinary traditions. Later in 2018, the same ministry has chosen 5 national dish of Indonesia; they are "soto, rendang, satay, nasi goreng", and "gado-gado".


title: Indonesian cuisine

text: Today, some popular dishes that originated in Indonesia are now common to neighbouring countries, Malaysia and Singapore. Indonesian dishes such as satay, beef "rendang", and "sambal" are favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu and tempeh, are also very popular. Tempeh is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is "oncom", similar in some ways to tempeh but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.


title: Indonesian cuisine

text: Indonesian cuisine has a long history—although most of it is not well-documented, and relied heavily on local practice and oral traditions. A rare instance is demonstrated by Javanese cuisine that somewhat has quite a well-documented culinary tradition. The diversity ranges from ancient "bakar batu" or stone-grilled yams and boar practiced by Papuan tribes of eastern Indonesia, to sophisticated contemporary Indonesian fusion cuisine. The ethnic diversity of Indonesian archipelago provides an eclectic combination — mixing local Javanese, Sundanese, Balinese, Minang, Malay and other native cuisine traditions, with centuries worth of foreign contacts with Indian traders, Chinese migrants and Dutch colonials.


title: Indonesian cuisine

text: Rice has been an essential staple for Indonesian society, as bas-reliefs of 9th century Borobudur and Prambanan describes rice farming in ancient Java. Ancient dishes were mentioned in many Javanese inscriptions and historians have succeeded in deciphering some of them. The inscriptions from Medang Mataram era circa 8th to 10th century mentioned several ancient dishes, among others are "hadaŋan haraŋ" (minced water buffalo meat satay, similar with today Balinese "sate lilit"), "hadaŋan madura" (water buffalo meat simmered with sweet palm sugar), and "dundu puyengan" (eel seasoned with lemon basil). Also various "haraŋ-haraŋ" (grilled meats) either "celeṅ/wök" (pork), "hadahan/kbo" (water buffalo), "kidaŋ/knas" (deer) or "wḍus" (goat). Ancient beverages include "nalaka rasa" (sugarcane juice), "jati wangi" (jasmine beverage), and "kinca" (tamarind juice). Also various "kuluban" (boiled vegetables served in spices, similar with today "urap") and "phalamula" (boiled yams and tubers served with liquid palm sugar). Other ancient vegetable dishes include "rumwah-rumwah" ("lalap"), "dudutan" (raw vegetables) and "tetis".


title: Indonesian cuisine

text: The 9th century Old Javanese Kakawin Ramayana mentioned cooking technique as Trijata offered Sita some food (canto 17.101); scrumptious food of "landuga tatla-tila" (cooked with oil) and "modakanda sagula" (sugared delicacies).


title: Indonesian cuisine

text: Several foods were mentioned in several Javanese inscriptions dated from the 10th to 15th centuries. Some of this dishes are identified with present-day Javanese foods. Among others are "pecel", "pindang", "rarawwan" (rawon), "rurujak" (rujak), "kurupuk" (krupuk), sweets like "wajik" and "dodol", also beverages like "dawet".


title: Indonesian cuisine

text: In the 15th century Sundanese manuscript Sanghyang Siksa Kandang Karesian, it was mentioned the common Sundanese food flavours of that times which includes; "lawana" (salty), "kaduka" (hot and spicy), "tritka" (bitter), "amba" (sour), "kasaya" (savoury), and "madura" (sweet).


title: Indonesian cuisine

text: By the 13th to 15th century, coastal Indonesian polities began to absorb culinary influences from India and the Middle East, as evidence with the adoption of curry-like recipes in the region. This was especially affirmative in the coastal towns of Aceh, Minangkabau lands of West Sumatra, and Malay ports of Sumatra and Malay peninsula. Subsequently, those culinary traditions displayed typical Indian culinary influences, such as "kare" (curry), "roti cane" and "gulai". This also went hand in hand with the adoption of Islamic faith, thus encouraged "halal" Muslim dietary law that omits pork. On the other hand, the indigenous inhabitant that resides inland—such as the Bataks and Dayaks, retains their older Austronesian culinary traditions, which incorporate bushmeat, pork and blood in their daily diet.


title: Indonesian cuisine

text: According to the 17th century account of Rijklof van Goens, the ambassador of the VOC for Sultan Agung's Javanese Mataram court, the techniques of meat processing (sheep, goats, and buffalo) during celebration in Java, was by grilling and frying the seasoned meat. Unlike European, the Javanese primarily use coconut oil instead of butter.


title: Indonesian cuisine

text: Chinese immigrants has settled in Indonesian archipelago as early as Majapahit period circa 15th century CE, and accelerated during Dutch colonial period. The Chinese settlers introduced stir-frying technique that required the use of Chinese wok and small amount of cooking oil. They also introduced some new Chinese cuisine—including soy sauce, noodles and soybean processing technique to make tofu. Subsequently, soybean processing led to the possibly accidental discovery of "tempeh" (fermented soybean cake). The earliest known reference to tempeh appeared in 1815 in the Javanese manuscript of Serat Centhini.


title: Indonesian cuisine

text: The vigor of spice trade during the age of exploration has brought European traders to Indonesian shores. Subsequently, European colonialism was established in the 19th century Dutch East Indies. The influences of European cuisine—most notably the Portuguese and Dutch, has introduced European techniques, especially in bread-making, pastries, cookies and cake-baking.


title: Indonesian cuisine

text: Indonesian culinary tradition has been exposed to various influences. Regarding the method of food processing techniques, each region has developed a specificity that ultimately leads to localization of regional taste.


title: Indonesian cuisine

text: Indonesian traditional meals usually consists of steamed rice as staple, surrounded by vegetables and soup and meat or fish side dishes. In a typical family meal, the family members gather around the table filled with steamed rice and several other dishes. Each dish is placed in a separate communal large plate or in bowls. Each of these dishes has its own serving spoons, used only to take parts of the dishes from the communal plate into one's own personal plate. Each of the family members has their own personal plate that is first filled with steamed rice. Usually the oldest family member or the husband has the right to initiate the meal, followed by the rest of the family to help themselves with the dishes. Each of them take some portion of dishes from the communal plates into their own individual plates.


title: Indonesian cuisine

text: On their personal plate, the steamed rice will soon be surrounded by two, three or more dishes; vegetables and fish or meat, and maybe some fried dishes, "sambal" and "krupuk". In Indonesian customs — unlike in Japanese counterpart — it is quite acceptable to be seen to mix the different flavoured dishes in a single personal plate during consumption. A practice commonly found in "nasi campur", "nasi Padang", or during a buffet. The soupy dish might be served in a separate small personal bowl. Today in contemporary Indonesian restaurants, the set menu is often offered. This has led to the personal serving practice, in a similar fashion to those of Japanese cuisine, with a personal plate on a tray, a rattan or bamboo container each with a separate small portion of dishes surrounding the rice. This can be found in the presentation of nasi Bali.


title: Indonesian cuisine

text: Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand (to push the food onto the spoon). Unlike the European dining custom, knives are absent from the dining table, thus most of the ingredients such as vegetables and meat are already cut into bite-size pieces prior to cooking. Although, in many parts of the country, such as West Java and West Sumatra, it is also common to eat with one's bare hands. In restaurants or households that commonly use bare hands to eat, such as seafood food stalls, traditional Sundanese and Minangkabau restaurants, or East Javanese "pecel lele" (fried catfish with "sambal") and "ayam goreng" (fried chicken) food stalls, "kobokan" is usually served along with the food. "Kobokan" is a bowl of tap water with a slice of lime in it to give a fresh scent, this bowl of water is not intended for consumption, rather it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as "bakmie" or "mie ayam" (chicken noodle) with "pangsit" (wonton), "mie goreng" (fried noodles), and "kwetiau goreng" (fried flat rice noodles).


title: Indonesian cuisine

text: Rice is a staple for all classes in contemporary Indonesia, and it holds the central place in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals both as a savoury and a sweet food. The importance of rice in Indonesian culture is demonstrated through the reverence of Dewi Sri, the rice goddess of ancient Java and Bali. Traditionally the agricultural cycles linked to rice cultivations were celebrated through rituals, such as "Seren Taun" rice harvest festival.


title: Indonesian cuisine

text: Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served as "nasi uduk" (rice cooked in coconut milk), "nasi kuning" (rice cooked with coconut milk and turmeric), "ketupat" (rice steamed in woven packets of coconut fronds), "lontong" (rice steamed in banana leaves), "intip" or "rengginang" (rice crackers), desserts, "vermicelli", "noodles", "arak beras" (rice wine), and "nasi goreng" (fried rice). "Nasi goreng" is omnipresent in Indonesia and considered a national dish.


title: Indonesian cuisine

text: Rice was only incorporated into diets as either the technology to grow it, or the ability to buy it from elsewhere, was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation come from the eighth century stone inscriptions from the central island of Java, which shows that kings levied taxes in rice. The images of rice cultivation, rice barns, and pest mice infesting a ricefield is evident in Karmawibhanga bas-reliefs of Borobudur. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, were carved into relief friezes on the ninth century Prambanan temples in Central Java: a water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carrying sheaves of rice on each end of a pole across his shoulders ("pikulan"). In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.


title: Indonesian cuisine

text: Rice production in Indonesian history is linked to the development of iron tools and the domestication of wild Asian water buffalo as water buffalo for cultivation of fields and manure for fertiliser. Rice production requires exposure to the sun. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.


title: Indonesian cuisine

text: Wheat is not a native plant to Indonesia. Through imports and foreign influences — most notably Chinese and Dutch — Indonesians began to develop a taste for wheat-based foodstuff, especially Chinese noodles, Indian roti, and Dutch bread. Other than common steamed rice, the Chinese in Indonesia also considered noodles, bakpao and "cakwe" as staples. Yet in Indonesia, especially in Java and Sumatra, the rice culture was so prevalent that sometimes these wheat-based dishes, such as noodles are treated as side dishes and are consumed with rice, while others such as Chinese buns and "cakwe" are treated as snacks. The European, especially the Portuguese and the Dutch, introduced bread and various type of bakery and pastry. These European staples have now become alternatives for a quick breakfast.


title: Indonesian cuisine

text: The Indonesian wheat consumption reached a new height after the advent of Indonesian instant noodle industry back in the 1970s. Since then Indonesia has become one of the world's major producers and consumers of instant noodles. Indonesia is the world's second largest instant noodle market only after China, with demand reaching 12.54 billion servings in 2018, Today, instant noodles have become a staple in Indonesian households for quick hot meals. Certain brands such as Indomie have become household names.


title: Indonesian cuisine

text: Other staple foods in Indonesia include a number of starchy tubers such as yam, sweet potato, potato, taro and cassava. Starchy fruit such as breadfruit and jackfruit and grains such as maize are eaten. A sago congee called "papeda" is a staple food especially in Maluku and Papua. Sago is often mixed with water and cooked as a simple pancake. Next to sago, people of eastern Indonesia consume wild tubers as staple food.


title: Indonesian cuisine

text: Many types of tubers such as "talas" (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others were introduced from elsewhere. Yam was introduced from Africa; while potato, sweet potato, cassava and maize were introduced from the Americas through Spanish influence and reached Java in the 17th century. Cassava is usually boiled, steamed, fried or processed as a popular snack "kripik singkong" (cassava crackers). Dried cassava, locally known as "tiwul", is an alternate staple food in arid areas of Java such as Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in hard times. Maize is eaten in drier regions such as Madura and islands east of the Wallace Line, such as the Lesser Sunda Islands.


title: Indonesian cuisine

text: A number of leaf vegetables are widely used in Indonesian cuisine, such as "kangkung", spinach, "genjer", "melinjo", papaya and cassava leaves. These are often sauteed with garlic. Spinach and corn are used in simple clear watery vegetable soup "sayur bayam bening" flavoured with "temu kunci", garlic and shallot. Clear vegetable soup includes "sayur oyong". Other vegetables like calabash, chayote, "kelor", yardlong bean, eggplant, "gambas" and "belustru", are cut and used in stir fries, curries and soups like "sayur asem", "sayur lodeh" or "laksa". "Daun ubi tumbuk" is pounded cassava leaves dish, commonly found in Sumatra, Kalimantan and Sulawesi. "Sayur sop" is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as "cap cai", a popular dish of the Chinese Indonesian cuisine. "Tumis kangkung" is a popular stir-fried water spinach dish.


title: Indonesian cuisine

text: Vegetables like winged bean, tomato, cucumber and the small variety of bitter melon are commonly eaten raw, like in "lalab". The large bitter melon variety is usually boiled. "Kecombrang" and papaya flower buds are a common Indonesian vegetable. "Urap" is seasoned and spiced shredded coconut mixed together with vegetables, "asinan betawi" are preserved vegetables. "Gado-gado" and "pecel" are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while "karedok" is its raw version.


title: Indonesian cuisine

text: Vegetarianism is well represented in Indonesia, as there is a wide selection of vegetarian dishes and meat substitutes that may be served. Dishes such as "gado-gado, karedok, ketoprak, tauge goreng, pecel, urap, rujak" and "asinan" are vegetarian dishes. However, dishes that use peanut sauce such as "gado-gado, karedok" or "ketoprak", might contain small amounts of shrimp paste, called "terasi", for flavor. Shrimp paste is also often used to add flavour to spicy "sambal" chili paste served with "lalap" assorted fresh vegetables. Fermented soy products, such as tempeh, "tahu" (tofu) and "oncom" are prevalent as meat substitutes and as a source of vegetable protein. In contemporary fusion cuisine, tempeh is used to replace meat patties and served as tempeh burger.


title: Indonesian cuisine

text: Most Indonesians do not practice strict vegetarianism and may consume vegetables or vegetarian dishes for their taste, preference, economic and health reasons. Nevertheless, there are small numbers of Indonesian Buddhists that practice vegetarianism for religious reasons.


title: Indonesian cuisine

text: The main animal protein sources in the Indonesian diet are mostly poultry and fish, while meats such as beef, water buffalo, goat and mutton are commonly found in the Indonesian marketplaces.


title: Indonesian cuisine

text: The most common poultry consumed is chicken and duck to a lesser amount, pigeon, quail and wild swamp bird such as watercock are also consumed. Traditionally, Indonesians breed free-ranged chicken in the villages known as "ayam kampung" (village chicken). Compared to common domesticated chicken, these village chicken are thinner and their meat are slightly firmer. Various recipes of "ayam goreng" (fried chicken) and "ayam bakar" (grilled chicken) are commonly found throughout Indonesia. Other than frying or grilling, chicken might be cooked as soup, such as "sup ayam" and "soto ayam", or cooked in coconut milk as "opor ayam". Chicken satay is also commonly found in Indonesia, it is a barbecued meat on skewer served with peanut sauce. Popular chicken recipes such as "ayam goreng kalasan" from Yogyakarta, "ayam bakar padang" from Padang, "ayam taliwang" from Lombok, "ayam betutu" from Bali, and "ayam goreng lengkuas" (galangal fried chicken).


title: Indonesian cuisine

text: Beef and goat meat are the most commonly consumed meats in Indonesia, while "kerbau" (water buffalo) and domestic sheep are also consumed to a lesser degree, since water buffalo are more useful for ploughing the rice paddies, while sheep are kept for their wool or to be used for the traditional entertainment of ram fighting. As a country with an Islamic majority, Indonesian Muslims follow the Islamic halal dietary law which forbids the consumption of pork. In other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed. Dishes made of non-halal meats can be found in provinces such as Bali, North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West Kalimantan, Central Kalimantan, North Kalimantan, West Papua, Papua, and also in the Chinatowns of major Indonesian cities. Today to cater for the larger Muslim market, most of the restaurants and eating establishments in Indonesia put halal signs that signify that they serve neither pork nor any non-halal meats, nor do they use lard in their cooking. With an overwhelming Muslim population and a relatively small population of cattle, today Indonesians rely heavily on imported beef from Australia, New Zealand and the United States which often results in a scarcity and raised prices of beef in the Indonesian market.


title: Indonesian cuisine

text: The meat can be cooked in rich spices and coconut milk such as beef, goat or lamb "rendang", skewered, seasoned and grilled chicken or mutton as satay, barbecued meats, or sliced and cooked in rich broth soup as "soto". Muttons and various offals can be use as ingredients for soto soup or "gulai" curry. In Bali, with its Hindu majority, the "babi guling" (pig roast) is popular among locals as well as non-Muslim visitors, while the Batak people of North Sumatra have "babi panggang" that is a similar dish. Wild boar are also commonly consumed in Papua. The meat also can be processed to be thinly-sliced and dried as dendeng (jerky), or made into abon (meat floss). "Dendeng celeng" is Indonesian "dried, jerked" boar meat. Raised rabbits are also consumed as food in mountainous region of Indonesia.


title: Indonesian cuisine

text: Some game meat such as venison might be sold and consumed in some areas of Indonesia. In Kalimantan, West Nusa Tenggara, East Nusa Tenggara, and Papua, deer meat can be found, usually wildly acquired by hunting. Other unusual and often controversial exotic meats include frog legs and softshell turtle consumed in Chinese Indonesian and Javanese cuisine, horse meat consumed in Yogyakarta and West Nusa Tenggara, turtle meat consumed in Bali and Eastern Indonesia, snake, "biawak" (monitor lizard), "paniki" (fruit bats), dog meat, cat meat, and field rats consumed in Minahasan cuisine of North Sulawesi. Batak cuisine of North Sumatra is also familiar with cooking dog meat, while its consumption is diminishing in Central Java. Exotic and rare game meat such as crocodile, squirrel, civet, and monkey might also be sold and consumed in wilder parts of Indonesia.


title: Indonesian cuisine

text: In an archipelagic nation, seafood is abundant, and it is commonly consumed especially by Indonesian residents in coastal areas. Fish is especially popular in the eastern Indonesian regions of Sulawesi and Maluku, where most of the people work as fishermen. Both areas have a vast sea which brings them many different kinds of seafood. Popular seafood in Indonesian cuisine among others;


title: Indonesian cuisine

text: skipjack tuna, tuna, mackerel, pomfret, wahoo, milkfish, trevally, rabbitfish, garoupa, red snapper, anchovy, swordfish, shark, stingray, squid or cuttlefish, shrimp, crab, blue crab, and mussel. Seafood is commonly consumed across Indonesia, but it is especially popular in Maluku islands and Minahasa (North Sulawesi) cuisine. Seafood is usually grilled, boiled or fried. "Ikan bakar" is a popular grilled fish dish that can be found throughout Indonesia. The method of cooking like stir fried in spices or in soup is also possible. Salted fish is preserved seafood through cured in salt, it also can be found in Indonesian market.


title: Indonesian cuisine

text: Fresh water fisheries can be found in inland regions or in areas with large rivers or lakes. Fresh water fishes are popular in Sundanese cuisine of West Java, caught or raised in Lake Toba in Batak lands of North Sumatra, or taken from large rivers in Malay lands of Riau, Jambi and South Sumatra, or large rivers in Kalimantan. Popular fresh water fish among others; carp, gourami, catfish, "pangasius", snakehead, "trichogaster", climbing gourami, Nile tilapia, and Mozambique tilapia.


title: Indonesian cuisine

text: Unlike Thailand, in Indonesia insect is not a popular food ingredient nor widely available as street food. In Java, locals do catch, breed and sell certain species of insects, usually sold fresh or alive as pet bird feed. Nevertheless, traditionally several cultures in Indonesia are known to consume insects, especially grasshopper, cricket, termite, also the larvae of sago palm weevil, bee and dragonfly. In Java and Kalimantan, grasshoppers and crickets are usually lightly battered and deep fried in palm oil as crispy "kripik" snack. Smaller grasshoppers, crickets and termites might be made as "rempeyek" batter cracker which resembles insect fossil. During monsoon rainy season, flying termites are abundant being attracted to lightbulbs to mate. Locals usually put a bucket of water under the lamp to trap the flying termites, pluck the wings, and roast the termites as additional protein-rich snack. In Banyuwangi, East Java, there is a specialty dish called "botok tawon" (honeybee botok), which is beehives that contains bee larvae, being seasoned in shredded coconut and spices, wrapped inside banana leaf package and steamed. Dayak tribes of Kalimantan, also Moluccans and Papuan tribes in Eastern Indonesia, are known to consumes "ulat sagu" (lit. sagoo caterpillar) or larvae of sago palm weevil. This protein-rich larvae is considered a delicacy in Papua, and often being roasted prior of consumption. Locals may also commonly eat the larvae raw or alive. In Bali, dragonflies are also consumed by processing them into pepes.


title: Indonesian cuisine

text: "Rempah" is the Indonesian word for spice, while "bumbu" is the Indonesian word for a spice mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes. Known throughout the world as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as nutmeg or mace, clove, pandan leaves, "keluwak" and galangal are native to Indonesia. It is likely that black pepper, turmeric, lemongrass, shallot, cinnamon, candlenut, coriander and tamarind were introduced from India, while ginger, scallions and garlic were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine.


title: Indonesian cuisine

text: In ancient times, the kingdom of Sunda and the later sultanate of Banten were well known as the world's major producers of black pepper. The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands with China and India. Later the Dutch East India Company controlled the spice trade between Indonesia and the world.


title: Indonesian cuisine

text: The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced chili pepper from the New World to the region in the 16th century. After that hot and spicy "sambals" have become an important part of Indonesian cuisine.


title: Indonesian cuisine

text: Indonesia has perhaps the richest variants of sambals. In the Indonesian archipelago, there are as many as 300 varieties of "sambal". The intensity ranges from mild to very hot. Sambal evolved into many variants across Indonesia, ones of the most popular is "sambal terasi" ("sambal belacan") and "sambal mangga muda" (unripe mango sambal). "Sambal terasi" is a combination of chilies, sharp fermented shrimp paste ("terasi"), tangy lime juice, sugar and salt all pounded up with mortar and pestle. Dabu-dabu is North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice.


title: Indonesian cuisine

text: Sambal, especially sambal ulek, or sambal terasi can also become a base ingredient for many dishes, such as sambal raja (a dish from Kutai), terong balado, dendeng balado, ayam bumbu rujak, sambal goreng ati, among other things.


title: Indonesian cuisine

text: Soy sauce is also an important flavourings in Indonesian cuisine. "Kecap asin" (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own "kecap manis" (sweet soy sauce) with generous addition of palm sugar into soy sauce. Sweet soy sauce is an important marinade for barbecued meat and fish, such as satay and grilled fishes. Sweet soy sauce is also an important ingredient for "semur", Indonesian stew.


title: Indonesian cuisine

text: One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as "satay", "gado-gado", "karedok", "ketoprak", and "pecel". All of these dishes applied ample of "bumbu kacang" (peanut sauce) for flavouring. "Gado-gado" and "Satay" for example have been considered Indonesian national dishes.


title: Indonesian cuisine

text: Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as "sambal kacang" (a mixture of ground chilies and fried peanuts) for "otak-otak" or "ketan". Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia.


title: Indonesian cuisine

text: "Bumbu kacang" or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, "gula jawa" (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency. The secret to good peanut sauce is "not too thick and not too watery". Indonesian peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation. "Gado-gado" is a popular dish particularly associated with "bumbu kacang", and is eaten across Indonesia.


title: Indonesian cuisine

text: Coconuts are abundant in tropical Indonesia, and since ancient times Indonesians developed many and various uses for this plant. The broad use of coconut milk in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes – such as "rendang", "soto", "gulai", "mie koclok", "sayur lodeh", "gudeg", and "opor ayam" – to desserts – such as "es cendol" and "es doger". Soto is ubiquitous in Indonesia and considered one of Indonesia's national dishes.


title: Indonesian cuisine

text: The use of coconut milk is not exclusive to Indonesian cuisine. It can also be found in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines. Nonetheless, the use of coconut milk is quite extensive in Indonesia, especially in Minangkabau cuisine, although in Minahasan (North Sulawesi) cuisine, coconut milk is generally absent, except in Minahasan cakes and desserts such as "klappertaart".


title: Indonesian cuisine

text: In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk. The difference depends on the water and oil content. Thin coconut milk is usually used for soups such as "sayur lodeh" and "soto", while the thicker variety is used for "rendang" and desserts. It can be made from freshly shredded coconut meat in traditional markets, or can be found processed in cartons at the supermarket.


title: Indonesian cuisine

text: After the milk has been extracted from the shredded coconut flesh to make coconut milk, the "ampas kelapa" (leftover coconut flesh) can still be used in "urap", seasoned and spiced shredded coconut meat mixed together with vegetables. Leftover shredded coconut can also be cooked, sauteed and seasoned to make "serundeng", almost powdery sweet and spicy finely shredded coconut. Kerisik paste, added to thicken rendang, is another use of coconut flesh. To acquire a rich taste, some households insist on using freshly shredded coconut, instead of leftover, for "urap" and "serundeng". "Serundeng" can be mixed with meat in dishes such as "serundeng daging" (beef serundeng) or sprinkled on top of other dishes such as "soto" or "ketan" (sticky rice). An example of the heavy use of coconut is "Burasa" from Makassar, rice wrapped in banana leaf cooked with coconut milk and sprinkled with powdered coconut similar to "serundeng".


title: Indonesian cuisine

text: Most of the common Indonesian dishes are named according to their main ingredients and cooking method. For example, "ayam goreng" is "ayam" (chicken) and "goreng" (frying), which denotes fried chicken. "Mie goreng" is fried noodle, "ikan bakar" is grilled fish, "udang rebus" is boiled shrimp, "babi panggang" is roasted pork and "tumis kangkung" is stir fried water spinach. Cooking methods in Indonesian kitchen are "goreng" (frying) either in a small amount of oil or deep frying with a lot of cooking oil, "tumis" (stir frying), "sangrai" (sautéing). Roasting methods are "bakar" (grilling) usually employing charcoal, firewood, or coconut shell, "panggang" (baking/roasting) usually refer to baking employing oven. Other methods are "rebus" (boiling), "kukus" (steaming) and "asap"/"salai" (smoking).


title: Indonesian cuisine

text: The fire used in cooking can be either a strong fire or a small fire for slow cooking. Cooking "nasi goreng" usually employs strong fire, while authentic "rendang" for example requires a small fire for slow cooking of beef, spices, and coconut milk until the meat is caramelised and all the coconut milk's liquid has evaporated. Traditional Indonesian "dapur" (kitchen) usually employs firewood-fuelled kitchen stove, while the contemporary household today uses liquefied petroleum gas-fuelled stove or an electric stove. The ingredients could be cut into pieces, sliced thinly, or ground into a paste. Cooking utensils are "wajan" (wok), "penggorengan" (frying pan), "panci" (cauldron), knives, several types of spoon and fork, "parutan" (shredder), "cobek" and "ulekan" (stone mortar and pestle). Traditionally Indonesians use a stone mortar and a pestle to grind the spices and ingredients into coarse or fine pastes. Today most households use blender or food processor for the task. Traditional Indonesian cooking wares are usually made from stone, earthenware pottery, wood, and woven bamboo or a rattan container or filter, while contemporary cooking wares, plates and containers use metals – iron, tin, stainless steel, aluminium, ceramics, plastics, and also glass.


title: Indonesian cuisine

text: Initially during the early years of Indonesian independence, the ubiquitous and extremely popular "nasi goreng" was considered the national dish of the republic, albeit at that time was unofficial. Its simplicity and versatility has contributed to its popularity and made it as a staple among Indonesian households—colloquially considered the most "democratic" dish since the absence of an exact and rigid recipe has allowed people to do anything they want with it. "Nasi goreng" that is commonly consumed daily in Indonesian households was considered the quintessential dish that represent an Indonesian family. It is in the menu, introduced, offered and served in Indonesian Theatre Restaurant within the Indonesian pavilion at the 1964 New York World's Fair. Howard Palfrey Jones, the US ambassador to Indonesia during the last years of Sukarno's reign in the mid 1960s, in his memoir "Indonesia: The Possible Dream", said that he likes "nasi goreng". He described his fondness for "nasi goreng" cooked by Hartini, one of Sukarno's wives, and praised it as the most delicious "nasi goreng" he ever tasted. Nevertheless, other widely popular Indonesian dishes, such as satay, "soto" and "gado-gado" are also considered strong contenders.


title: Indonesian cuisine

text: In 2014, the Indonesian Ministry of Tourism and Creative Economy in an effort to promote Indonesian cuisine, has chosen "tumpeng" as an official Indonesian national dish. Technically "tumpeng" refer to the rice cone in the center, while the surrounding various dishes might be taken from any choice of various Indonesian dishes—thus was considered ideal as a national dish that binds the diversity of Indonesia's various culinary traditions. Subsequently the designation of "tumpeng" as the single national dish of Indonesia was considered insufficient to describe the diversity of Indonesian culinary traditions. Later in 2018, the same ministry has chosen another additional 5 national dishes of Indonesia; they are "soto", satay, "nasi goreng", "rendang" and "gado-gado".


title: Indonesian cuisine

text: Satay and "soto" are notable and the natural choice to be promoted as Indonesian national dish, since they had transcends the cultural boundaries of myriad ethnic groups of Indonesia—those dishes has been extremely localised and has branched into various recipes nationwide. For example, there are rich variants of satay and "soto" recipes throughout Indonesia; from Sumatra to Eastern Indonesia. Each cultures, ethnics, or even cities had adopted these dishes, and thus developed their own version in accordance to their own culture, tradition, creativity, localised taste and preference, also the availability of local ingredients.


title: Indonesian cuisine

text: Diverse and eclectic, Betawi cuisine of Jakarta draw culinary influences from Chinese, Malay, Sundanese, to Arab, Indian and European. Popular Betawi dishes include "nasi uduk" (coconut rice), "sayur asem" (sweet and sour vegetable soup), "asinan" (salad of pickled vegetables), "gado-gado", (boiled or blanched vegetables salad in peanut sauce), "ketoprak", (vegetables, tofu, rice vermicelli and rice cake in peanut sauce), and "kerak telor" (spiced coconut omelette). Born from a creole or hybrid phenomena, the Betawi cuisine is quite similar to the Peranakan cuisine.


title: Indonesian cuisine

text: A textural speciality of Sunda (West Java) is "karedok", a fresh salad made with long beans, bean sprouts, and cucumber with a spicy peanut sauce. Lalab fresh vegetables served with spicy sambal dipping sauce is ubiquitous in Sundanese households and eating establishments. Other Sundanese dishes include "mie kocok" which is a beef and egg noodle soup, and "Soto Bandung", a beef and vegetable soup with daikon and lemon grass. A hawker favourite is "kupat tahu" (pressed rice, bean sprouts, and tofu with soy and peanut sauce). "Colenak" (roasted fermented cassava tapai with sweet coconut sauce) and "ulen" (roasted brick of sticky rice with peanut sauce) are dishes usually eaten warm.


title: Indonesian cuisine

text: The food of Central Java is renowned for its sweetness, and the dish of "gudeg", a curry made from jackfruit, is a particularly sweet. The city of Yogyakarta is renowned for its "ayam goreng" (fried chicken) and "klepon" (green rice-flour balls with palm sugar filling). Surakarta's (Solo) specialities include "Nasi liwet" (rice with coconut milk, unripe papaya, garlic and shallots, served with chicken or egg) and "serabi" (coconut milk pancakes topped with chocolate, banana or jackfruit). Other Central Javanese specialities "pecel" (peanut sauce with spinach and bean sprouts), "lotek" (peanut sauce with vegetable and pressed rice), and "opor ayam" (braised chicken in coconut sauce).


title: Indonesian cuisine

text: The food of East Java is similar to that of Central Java. East Java foods tend to be less sweet and more spicier compare to the Central Javanese ones. Fish and fish/seafood products are quite extensively, e.g. "terasi" (dried shrimp paste) and "petis udang" (shrimp paste). Some of the more popular foods are lontong kupang (tiny clams soup with rice cakes), "lontong balap" (bean sprouts and tofu with rice cakes), "sate klopo" (coconut beef satay), "semanggi surabaya" (marsilea leaves with spicy sweet potato sauce), "pecel lele" (deep fried catfish served with rice and sambal), "rawon" (dark beef soup). Food from Malang includes "bakwan Malang" (meatball soup with won ton and noodles) and "arem-arem" (pressed rice, tempe, sprouts, soy sauce, coconut, and peanuts)."


title: Indonesian cuisine

text: Madura is an island on the northeastern coast of Java and is administered as part of the East Java province. Like the Eastern Javanese foods which use "petis udang", Madura foods add "petis ikan" which is made from fish instead of shrimp. The Madura style satay is probably the most popular satay variants in Indonesia. Some of its popular dishes are "sate ayam Madura" (chicken satay with peanut sauce), "soto Madura" (beef soup). There is also a mutton variant of Madura satay, Madura goat satay. "Sup Kambing" mutton soup is also popular in Madura. As a leading salt production center in Indonesian archipelago, Madura dishes are often saltier compared to other Eastern Javanese foods.


title: Indonesian cuisine

text: Balinese cuisine dishes include "lawar" (chopped coconut, garlic, chilli, with pork or chicken meat and blood). "Bebek betutu" is duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers. Balinese "sate", known as "sate lilit", is made from spiced mince pressed onto skewers which are often made from lemon grass sticks. "Babi guling" is a spit-roasted pig stuffed with chilli, turmeric, garlic, and ginger.


title: Indonesian cuisine

text: Arab, Persian, and Indian traders influenced food in Aceh although flavours have changed a lot their original forms. Amongst these are curry dishes known as "kare" or "gulai", which are rich, coconut-based dishes traditionally made with beef, goat, fish or poultry, but are now also made with tofu, vegetables, and jackfruit. The popular Aceh food such as "roti cane", "mie aceh" and "nasi gurih".


title: Indonesian cuisine

text: Batak people use either pork or even dog to make "saksang". Another Batak pork speciality is "babi panggang" in which the meat is boiled in vinegar and pig blood before being roasted. Another batak dish, "ayam namargota", is chicken cooked in spices and blood. Another notable Batak dish is "arsik", the carp fish cooked with spices and herbs. "Lada rimba" is strong pepper used by Bataks.


title: Indonesian cuisine

text: Buffaloes are a symbol of West Sumatra and are used in "rendang", a rich and spicy buffalo meat or beef dish, which is also the signature dish of Minangkabau culture. In 2017, rendang was chosen as the "World's Most Delicious Food" by the CNN Travel reader's choice. Padang food comes from West Sumatra, and they have perhaps the richest variants of "gulai", a type of curried meat, offal, fish or vegetables. Padang favourite includes "asam padeh" (sour and spicy fish stew), "sate Padang" (Padang satay), "soto Padang" (Padang soto) and "katupek sayua" (ketupat rice dumpling in vegetable soup). Dishes from the region include "nasi kapau" from Bukittinggi, which is similar to Padang food but uses more vegetables. "Ampiang dadiah" (buffalo yogurt with palm sugar syrup, coconut flesh and rice) and "bubur kampiun" (Mung bean porridge with banana and rice yogurt) are other West Sumatran specialties.


title: Indonesian cuisine

text: Traditionally, Minangkabau people adheres to "merantau" (migrating) culture, and they are avid restaurant entrepreneurs. As a result, Padang food restaurant chains can be found throughout Indonesia and neighbouring countries, likely making it the most popular regional dish in Indonesia. In outside West Sumatra such as in Java, most of Padang Restaurants still use buffalo to make rendang, but claim as Rendang Sapi for selling purposes due to buffalo meat is more inferior and cheaper than cow meat. Buffalo meat is harder, so suitable for rendang with cooking time at least 3 hours, the texture is also coarse and the color is more red than cow meat even when is already cooked.


title: Indonesian cuisine

text: The cuisine of east coast of Sumatra is referring to the culinary tradition of ethnic Malays of Indonesian Sumatran provinces facing Malacca strait; which includes Riau, Riau Islands, Jambi provinces and coastal North Sumatra in Melayu Deli areas in and around Medan. Because of close ethnic kinship and proximity to Malaysian Malays, many dishes are shared between the two countries. For example "nasi lemak", the national dish of Malaysia, and also "nasi ulam" are considered native dishes in Riau and Jambi. Malay cuisine also shares many similarities with neighboring Minangkabau cuisine of West Sumatra, South Sumatra, and also Aceh; such as sharing "gulai", "asam pedas", "pindang", "kari", "lemang" and "rendang". This is due to the fact that the Minangkabau are culturally closely related to the Malays. "Tempoyak" fermented durian sauce and "sambal belacan" are the familiar condiments in both Sumatra and Malay Peninsula. Variants of peranakan cuisine such as "laksa" spicy noodle and "otak-otak" are also can be found in Riau Islands and Medan. Seafood dishes are popular in archipelagic Riau Islands province, while fresh water fishes from Sumatran rivers, such as "patin", catfish, carp and gourami are popular in Riau and Jambi. "Gulai ikan patin" is a signature dish of Pekanbaru, while "gulai ketam" (crab gulai) and "nasi goreng teri Medan" (Medan anchovy fried rice) are the signature dishes of Medan.


title: Indonesian cuisine

text: The city of Palembang is the culinary centre of South Sumatra and is renowned for its "pempek", a deep fried fish and sago dumpling that is also known as "empek-empek". "Pempek" is served in distinctive "kuah cuko", a sweet, sour and spicy sauce made from palm sugar, chili, tamarind and vinegar. "Pempek" derivatives dishes are "tekwan" soup of "pempek" dumpling, mushroom, vegetables, and shrimp, "lenggang" or "pempek" slices in omelette. "Mie celor" is a noodle dish with egg in coconut milk and dried shrimp, it is a Palembang speciality.


title: Indonesian cuisine

text: The cuisine of Palembang demonstrates various influences, from native Palembang Malay taste to Chinese and Javanese influences. "Pempek" is said to be influenced by Chinese fish cake akin to "surimi", while the preference of mild sweetness is said to be of Javanese influence. South Sumatra is home to "pindang", a sweet, sour and spicy fish soup made from soy sauce and tamarind. "Pindang" dishes usually uses either freshwater fishes and seafood as ingredients. "Ikan brengkes" is fish in a spicy durian-based sauce. "Tempoyak" is a sauce of shrimp paste, lime juice, chilli and fermented durian, and "sambal buah" is a chilli sauce made from fruit.


title: Indonesian cuisine

text: Manado cuisine of Minahasan people from North Sulawesi features the heavy use of meat such as pork, fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices, often making up half the dish. The ingredients include lemongrass, lime leaves, chili peppers, spring onion, shallots, either sautéed with meat or wrapped around fish and grilled covered in banana leaves. Other ingredients such as turmeric and ginger are often added to create a version of woku. Other Minahasan signature dishes are tinutuan, chicken tuturuga, rica-rica and cakalang fufu.


title: Indonesian cuisine

text: Foreign colonial influence played a role in shaping Minahasan cuisine. Several cakes and pastries explicitly show Dutch, Portuguese and Spanish influences such as klappertaart and panada. Brenebon (from Dutch "bruin" (brown) and "boon" (bean)) is a pork shank bean stew spiced with nutmeg and clove. Minahasan roast pork similar to lechon in the Philippines or pig roast in Hawaii are served in special occasions, especially weddings. Other unusual and exotic meats such as dog, bat, and forest rat are regularly served in North Sulawesi region. "Paniki" is the bat dish of Minahasa.


title: Indonesian cuisine

text: Makassar is one of the culinary centres in Indonesia. Home of some Bugis and Makassar delicacies such as "Coto", "Konro", "Pallubasa" and "Mie Kering". All of these Makassar foods are usually consumed with burasa, a coconut milk rice dumpling wrapped in a banana leaf, to replace steamed rice or ketupat. As a big fish market centre, Makassar is also famous for its seafood. Various "ikan bakar" or grilled fish are popular and commonly served in Makassar restaurants, "warung" and foodstalls, such as "ikan bolu bakar" (grilled milkfish). "Sop saudara" from Pangkep and "Kapurung" from Palopo are also famous dishes of South Sulawesi. Another popular cuisine from Makassar is "Ayam Goreng Sulawesi" (Celebes fried chicken); the chicken is marinated in a traditional soy sauce for up to 24 hours before being fried into a golden colour. The dish is usually served with chicken broth, rice and special "sambal" (chilli sauce).


title: Indonesian cuisine

text: In addition, Makassar is also home of traditional sweet snacks such as "pisang epe" (pressed banana), as well as "pisang ijo" (green banana). "Pisang Epe" is a flat-grilled banana which is pressed, grilled, and covered with palm sugar sauce and sometimes eaten with durian. Many street vendors sell "pisang epe", especially around the area of Losari beach. "Pisang ijo" is a banana covered with green colored flours, coconut milk, and syrup. "Pisang ijo" is sometimes served iced, and often sold and consumed as "iftar" to break the fast during Ramadhan.


title: Indonesian cuisine

text: With a drier climate in Nusa Tenggara archipelago, there is less rice and more sago, corn, cassava, and taro compared to central and western Indonesia. Fishes are popularly consumed, including "sepat" (Trichogaster), which is shredded fish in coconut and young-mango sauce. Lombok's sasak people enjoy spicy food such as "ayam taliwang" which is roasted chicken served with peanut, tomato chilli and lime dip. "Pelecing" is a spicy sauce used in many dishes made with chilli, shrimp paste, and tomato. A local shrimp paste called "lengkare" is used on the island of Lombok. "Sares" is made from chilli, coconut juice and banana palm pith and is sometimes mixed with meat. Non meat dishes include "kelor" (hot soup with vegetables), "serebuk" (vegetables mixed with coconut), and "timun urap" (cucumber with coconut, onion and garlic).


title: Indonesian cuisine

text: In East Nusa Tenggara, majority of its inhabitants are Catholics, hence pork is commonly consumed. Popular Timor dishes are "Se'i" smoked meat (usually pork), and "katemak" vegetable soup.


title: Indonesian cuisine

text: The Maluku Islands' cuisine is rich with seafood, while the native Papuan food usually consists of roasted boar with tubers such as sweet potato. Various types of "ikan bakar" (grilled fish) or seafood are eaten with spicy "colo-colo" condiment. The staple food of Maluku and Papua is sago, either as a pancake or sago congee called "papeda", usually eaten with yellow soup made from tuna, red snapper or other fishes spiced with turmeric, lime, and other spices.


title: Indonesian cuisine

text: Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Maluku, kue asida served during Ramadan for iftar, is believed to be derived from the Middle Eastern asida that was introduced by Arab merchants throughout the Maluku Islands.


title: Indonesian cuisine

text: Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian "martabak" and "kari" (curry) that influenced Sumatran cuisines of Aceh, Minangkabau, and Malay; in addition to Betawi and coastal Javanese cuisine. Some of Aceh and Minangkabau dishes such as "roti cane, nasi biryani, nasi kebuli", and "gulai kambing" can trace its origin to Indian influences.


title: Indonesian cuisine

text: Chinese immigration to Indonesia started in the 7th century, and accelerated during Dutch colonial times, thus creating the fusion of Chinese cuisine with indigenous Indonesian style. Similar Chinese-native fusion cuisine phenomena is also observable in neighbouring Malaysia and Singapore as peranakan cuisine. Some popular Indonesian dishes trace its origin to Chinese influences such as; "bakmi, bakso, soto mie, soto, bakpau, nasi goreng, mie goreng, tahu goreng, siomay, pempek, lumpia, nasi tim, cap cai, fu yung hai" and "swikee". Some of this Chinese-influenced dishes has been so well-integrated into Indonesian mainstream cuisine that many Indonesian today might not recognise their Chinese-origin and considered them their own.


title: Indonesian cuisine

text: The Dutch arrived in Indonesia in the 16th century in search of spices. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. Through colonialism, Europeans introduced bread, cheese, barbecued steak and pancake. Bread, butter and margarine, sandwiches filled with ham, cheese or fruit jam, "poffertjes, pannekoek" and Dutch cheeses are commonly consumed by colonial Dutch and Indos during the colonial era. Some of native upperclass "ningrat" (nobles) and educated native were exposed to European cuisine; This cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into Indonesian cuisine. Some dishes created during the colonial era were influenced by Dutch cuisine, including "roti bakar" (grilled bread), "roti buaya", "selat solo" (solo salad), "macaroni schotel" (macaroni casserole), "pastel tutup" (Shepherd's pie), "bistik jawa" (Javanese beef steak), "semur" (from Dutch "smoor"), "erten" (pea soup), "brenebon" (kidney bean soup) and "sop buntut".


title: Indonesian cuisine

text: Many pastries, cakes and cookies such as "kue bolu" (tart), "lapis legit" ("spekkoek"), "spiku" (lapis Surabaya) and "kaasstengels" (cheese sticks) come from Dutch influence. Some recipes were invented as Dutch Indies fusion cuisine, using native ingredients but employing European pastry techniques. These include pandan cake and "klappertaart" (coconut tart). "Kue cubit", commonly sold as a snack at schools and marketplaces, are believed to be derived from "poffertjes".


title: Indonesian cuisine

text: Conversely, Indonesian cuisine also had influenced the Dutch through their shared colonial heritage. Indonesian cuisine also influencing neighbouring countries through Indonesians migration across the straits to Malaysia.


title: Indonesian cuisine

text: Because of their proximity, historic migrations and close cultural kinship, Indonesian cuisine also has influenced neighbouring cooking traditions; most notably Malaysian cuisine. Indonesian influence is pervasive in the central state of Negeri Sembilan, which was settled largely by Minangkabau people hailing from West Sumatra and is, thus, reflected in their culture, history and cuisine. Minangkabau cuisine influences is profound in Malay cooking tradition, as the result both traditions share same dishes; including "rendang", "gulai", "asam pedas" and "tempoyak". Rendang is a typical example that has been well-integrated into mainstream Malaysian cuisine and is now considered their own, and popular especially during "Hari Raya Aidil Fitri". In the early 20th century, there are large influx of Sumatrans to Kuala Lumpur and other parts of Malaysia heartland, that led to the popularity of "Nasi Padang" (originated from Padang city, West Sumatra) not only in Malaysia, but also in Singapore.


title: Indonesian cuisine

text: The Malay cuisine of southernmost state of Johor, reflects the influences of Javanese who settled there for over past two centuries. Popular Javanese-origin dishes in Johor includes "ayam penyet", "nasi ambeng", "telur pindang", "sayur lodeh", "mee rebus" and "pechal".


title: Indonesian cuisine

text: To a lesser extent, Indonesian cuisine also had influenced Thai cuisine — probably through Malaysian intermediary — such as the introduction of satay, from Java to Sumatra, Malay Peninsula, and reached Thailand. "Achat" ( ), is a Thai pickles which believed to be derived from Indonesian "acar". It is made with cucumber, red chilies, red onions or shallots, vinegar, sugar and salt. It is served as a side dish with the Thai version of satay ().


title: Indonesian cuisine

text: During the colonial period, the Dutch embraced Indonesian cuisine both at home and abroad. The Indonesian cuisine had influenced colonial Dutch and Indo people that brought Indonesian dishes back to the Netherlands due to repatriation following the independence of Indonesia.


title: Indonesian cuisine

text: C. Countess van Limburg Stirum writes in her book "The Art of Dutch Cooking" (1962): "There exist countless Indonesian dishes, some of which take hours to prepare; but a few easy ones have become so popular that they can be regarded as "national dishes"". She then provides recipes for "nasi goreng" (fried rice), "pisang goreng" (battered, deep fried bananas), "lumpia goreng" (fried spring rolls), "bami" (fried noodles), "satay" (grilled skewered meat), "satay" sauce (peanut sauce), and "sambal oelek" (chilli paste).


title: Indonesian cuisine

text: Dutch-Indonesian fusion dishes also exist, of which the most well-known is the rijsttafel ("rice table"), which is an elaborate meal consisting of many (up to several dozens) small dishes (hence filling "an entire table"). While popular in the Netherlands, Rijsttafel is now rare in Indonesia itself. Today, there are many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, The Hague, Utrecht and Rotterdam.


title: Indonesian cuisine

text: Indonesian cuisine traditionally enjoyed popularity in neighbouring countries; e.g. Malaysia, Singapore and Australia, as well as nations that shares historical ties with Indonesia; such as the Netherlands, Suriname, and South Africa. It is also increasingly popular in Japan and Korea.


title: Indonesian cuisine

text: Learning from the success of other countries culinary diplomacy, especially those of Thailand, Korea and Japan, in 2021, the Indonesian government has launched the "Indonesia Spice Up The World" program, which is a form of coordinated gastrodiplomacy efforts. The programme was launched to promote Indonesian cuisine abroad, to assist Indonesian culinary industry; by helping the local spice products and processed food to find their ways into the global market, and also to assist Indonesian restaurants abroad.