davidanugraha/M4-RAG huggingface dataset:
Bubua kampiun

Bubua kampiun marupoan makanan khas Minangkabau, makanan ko banyak basuo di sajumlah daerah di Sumatera Barat atau di daerah rantau urang Minang. Isi dari bubua kampiun adolah campuran nan tadiri dari: Kolak Pisang, Kolak Ubi, Bubua Sumsum, Bubua Candil, Bubua Dalimo, Bubua Katan Hitam, Bubua kacang padi, Katan Putih, jo Sarikayo. Campuran bubua tu babeda atau baragam di sajumlah daerah di Sumatera Barat. Makanan ko banyak basuo di bofet-bofet makanan khas Minang, biasonyo di jua di pagi hari sabagai pangganja paruik. Salain acok dijadian sabagai sarapan di pagi hari, bubua ko acok pulo dijua katiko manjalang babuko puaso. Bubua kampiun dijua mulai dari Rp 12.000 sampai Rp 20.000.
Manuruik sijarahnyo, bubua ko dibuek dek karano kajadian nan indak disangajo. Sakitar tahun 1960-an sasudah parang Pemerintahan Revolusioner Republik Indonesia (PRRI) di daerah Bukittinggi, diadoan lomba mambuek bubua nan pesertanyo masyarakaik satampek. Katiko lomba balangsuang, ado surang nan tibo talambek sahinggo indak sempat mahidangan bubua kreasinyo. Akhianyo peserta nan talambek tibo tadi manggabuangan bubua nan indak tajua katiko inyo manggaleh di pagi harinyo. Ruponyo bubua itu lah nan jadi pamanang di lomba tu. Bubua tu diagiah namo bubua kampiun atau champion nan artinyo bubua pamanang. Salain itu, ado pulo sijarah nan manyabuikan bubua ko dibuek untuak mailangan trauma masyarakaik Bukittinggi sasudah parang revolusi tu.
Lontong sayua

Lontong adolah makanan Indonesia nan bakambang di masyarakaik Jawa, tabuek dari bareh nan dibungkuih dalam daun pisang dan di kukuih di ateh aia mandidih salamo babarapo jam dan jiko aia hampia habih tambah aia nyo sampai babarapo kali. Lontong umumnyo disajikan jo sate, rujak, gulai kambiang, sayua. Caro varian lontong nan terkenal adolah katupek. Katupek tamasuak kadalam olahan bareh dimasuakkan kadalam anyaman daun karambia nan mudonyo nan acok dibuek pas hari rayo. Karano dibungkuih dalam daun pisang, lontong ko bawarna hijau di lua nyo, samantaro bawarna putiah di dalamnyo. Lontong banyak ditamui di barbagai daerah di Indonesia sabagai makanan alternatif pangganti nasi. Walaupun tabuek dari bareh, lontong mampunyoi aroma nan khas.
Lontong sayua misalnyo, lontong sayua ko acok dipiliah sabagai menu untuak sarapan. Rasonyo gurih kalua dari kuah gulainyo nan mamakai rempah-rempah nan pas. Alum lai, lontong ko mambari sensasi kanyang sahinggo lontong sayua manjadi salah satu makanan nan dipiliah untuak sarapan pagi hari. Adopun resep mambuek lontong sayua ko iyolah: lontong nan alah masak, 600 gram labu siam, 300 gram buncih, 300 gram nangka mudo, 9 batang sarai, 6 lembar daun salam, 6 cm langkueh, 6 sdm minyak goreng, 5.100 ml santan, 7 ½ sdt garam, ½ sdm gulo. Bumbu giliangnyo: 6 buah lado sirah gadang, 18 buah bawang sirah , 6 siung bawang putiah, 9 buah kamiri sangrai. Bahan semur tahu jo talua: 15 butir talua ayam, 30 buah bawang sirah , 3 buah tomat, 3 cm kayu manih, 3 buah cengkeh, ½ sdm pala bubuak, 15 sdm kecap manih, 1 sdm garam, ½ sdm marica bubuak, 2.100 ml aia, 6 sdm bawang goreng, 150 gram karupuak kanji.
Caro mambueknyo: sayua, tumis bumbu giliangnyo, daun salam, langkueh, jo sarai hinggo harum. Masuakan nangka mudo, labu siam, jo buncih. Dimasak sampai layu, masuakan santan, garam, jo gulo, dimasak sampai bumbu maresap. Semur, tumis bawang sirah sampai harum. Masuakan tomat, kayu manih, masuakan aia sampai mandidih, tambahan garam, jo marica bubuak, masak sampai kental. Sajian sayua basamo jo semur tambahkan lontong jo karupuak kanji, ditaburkan bawang sirah diatehnyo.
Pinukuik

Pinukuik adolah sabuah makanan nan barasa dari sumatra barat,npunukuik ko sabuah camilan nan dapek dimakan untuak makan pagi atau untuak sakedar dimakan untuak bakumpua-kumpua. Pinukuik tabuek dari tapuang bareh nan dirandam dalam aia. Proses pambuekan pinukuik ko,pinukuik dicampua jo santan,karambia kukua,gulo,jo bahan lainnyo. Pinukuik dimasak pakai cetakan logam nan dibaka pakai sabuik karambia, sasudah tu tunggulah sampai pinukuik bawarna agak kacoklatan sarato jo tacium baun harum khas pinukuik. Raso pinukuik jadi taraso lamak dek adonyo santan jo gulo nan tacampua apolai pado penyajiannyo ditambah susu kental nan mambuek raso pinukuik jadi tambah lamak.
Nasi

Nasi adolah bareh (kadang-kadang dipakai juo manyabuik jinih serealia lainnyo) nan alah diabuih jo ditanak. Proses mangabuih bareh dikenal juo jo istilah tim. Mananak diparaluan untuak mambangkikan aroma nasi jo mambueknyo labiah lunak tapi tatap tajago konsistensinyo. Pambuekan nasi nan manggunoan aia balabiah dalam proses maabuih ka maasiaan bubua.
Nasi dimakan jo sabagian gadang panduduak Asia untuak sumber karbohidrat utamo dalam menu saari-ari. Nasi marupoan makanan pokok nan biasonyo dihidangkan basamo lauak untuak palangkap raso jo mamanuahi kabutuahan gizi surang. Nasi lai dapek diolah basamo bahan makanan lain untuak manjadi masakan baru, sarupo nasi goreng, nasi kuniang atau nasi kebuli. Nasi dapek dikatoan makanan pokok bagi masyarakaik Asia, kusuihnyo masyarakaik Asia Tenggara.nasi itu lamak bano rasonyo, manih juo saketek.
Nasi sek

Nasi sek adolah nasi nan ditungkuih jo daun pisang nan alah disalai, khas dari Pariaman. Nasi sek ko ditungkuih katiko nasinyo sadang angek. Ukuran tungkuih nasi ko sagadang tinju anak ketek. Bareh nasi sek ditanak di ateh tungku. Katiko ditanak baun wanginyo tabaun dari jauah, biasonyo dek campuran bumbu. Di Indonesia, ado makanan lain nan sarupo jo nasi sek yaitu nasi jamblang dari Cirebon jo nasi kucing dari Jawa Tengah jo Yogyakarta.
Nasi sek biaso taidang dalam piriang bajumlah limo sampai anam tungkuih nasi. Nasi sek ko biaso dimakan jo sambalado, lauak baka, lauak goreang, gulai jariang, kapalo lauak, gulai pucuak ubi, taruih acok pulo dimakan jo sala lauak nan masih angek. Salain itu, nasi sek ko labiah acok dimakan jo hasia lauik. Nasi sek ko biaso dijua di sakitar Pantai Gandoriah, Pariaman.
Nasi sek alah ado sajak taun 1980-an. Nasi ko dijua dalam porsi ketek, tapi langkok jo samba sarato sayua nan dijual jo harago saratuih rupiah. Jo saratuih rupiah, pambali alah kanyang, sainggo nasi ko dinamokan nasi seratus kenyang (nasi saratuih kanyang) nan disingkek manjadi nasi sek. Kini, harago sakapa nasi sek rato-rato duo ribu inggo tigo ribu rupiah di lua samba sarato palangkok lainnyo. Dek sabagian urang namo nasi ko diganti manjadi Sepuluh ribu Enak Kenyang.
Nasi Kapau

Nasi Kapau adolah nasi ramas khas nagari Kapau, Tilatang Kamang, Kabupaten Agam, Sumatera Barat, nan tadiri dari nasi, lado, jo samba khas Kapau (mode gulai cubadak, tunjang, cancang, gajebo, atau paruik kabau). Nasi kapau umumnyo disajian langkok jo gulai nangka sainggo manjadi ciri khas nasi Kapau.
Masakan nasi kapau ampiang sarupo sarato saroman jo Nasi Padang. Nan mambedaan kaduonyo adolah pado caro panyajiannyo. Biasonyo panyajian nasi Kapau babantuak janjang sahinggo palanggan hisa mancaliak langsung apo nan disadioan. Kadang ado juo cando rumah makan masakan Minang lainnyo, biasonyo masakan ko dimakan jo tangan. Disadioan pulo basuah tangan (kobokan), dalam mangkuak ketek barisi aia, langkok jo irisan limau nipih sabagai pangarumnyo. Aia ko biaso dipakai untuak mambasuah tangan sabalun jo sasudah makan. Kok palanggan kurang katuju jo tangan lansuang, disadioan pulo sendok jo garpu.
Sabagian samba nan taidang di rumah makan Kapau punyo ciri khasnyo surang. Gulai cubadak dari Kapau, biasonyo indak diagiah banyak santan dan indak talampau pakek. Gulai dicampua jo kacang panjang, lobak, rabuang, paku, jo jariang. Salain gulai cubadak, hampia sadoalah sambanyo tadiri dari masakan dagiang-dagiangan. Misanyo gulai tambunsu tadiri dari campuran talua ayam jo tahu nan dimasuakan kadalam usus jawi. Kudian ado gulai ikan, gulai tunjang, ayam panggang, teri balado, tongkol balado, dendeng balado, baluik goreng, dan samba lado ijau.
Lauak nasi kapau nan lainnyo ado ayam goreng, ayam goreng ijau, gulai ayam, randang ayam, randang dagiang. Bareh nasi Kapau umumnyo dikirim dari Bukittinggi dan Agam. Barikuik samba nan ado di nasi kapau:
Di Jakarta, panjua nasi kapau rami manggaleh di Jalan Kramat Raya, Jakarta Pusat. Macam-macam kue jo samba khas Minang co gulai tunjang, randang, ayam panggang, jo ikan bakar. Panjua tu manyadioan hidangan panutuik co lamang jo bubua campua.
Di Bukittinggi, panjua nasi kapau ado di Pasa Bawah. Uni-uni (amak-amak) bajualan nasi kapau di dalam cambuang basi gadang nan basusun-susun. Cambuang-cambuang nan talampau jauah dari jangkauan tangan panjuanyo samaso malayani pambali dijangkau sendok gulai batangkai panjang nan dari tampuruang karambia. Sendok gulai nan panjang tu digunokan untuak manyendokan gulai ka piriang makan pambali.
Nasi baka

Nasi baka atau nasi ka baka marupoan caro mambungkuih nasi untuak ka baka dalam pajalanan dek masyarakat di Padang Panjang Sumatra Barat. Nasi baka dibungkuih manggunoan daun pisang yang alah disalai. Babeda jo nasi bungkuih di rumah makan lainnyo, nasi baka indak manggunoan bumbu gulai, nasi hanyo manggunoaan samba goreang. Indak mamakai gulai ditujuan supayo nasi indak capek rasan dalam pajalanan. Nasi baka kini manjadi salah satu ikon kuliner di Kota Padang Panjang, banyak rumah makan di Padang Panjang yang manyadioan nasi baka.
Caro mambungkuih nasi baka yaitu, siapan daun pisang duo lapih jo mangkuak ketek. Ambiak nasi kudian bantuak di mangkuak ketek, ditakan jo padek an nasi. Iko baguno supayo nasi padek ndak indak ado rongga udaro. Lapeh tu latak an samba jo lado goreang di ateh nasi. Kudian talungkuik an nasi jo samba ka ateh daun pisang. Bungkuih sarupo mambungkuih biaso.
Nasi Padang

Nasi Padang adolah nasi putiah nan disajikan jo berbagai macam lauak pauak khas Indonesia. Padang marujuak pado ibu kota provinsi Sumatera Barat. Nasi Padang marupokan sabuah hidangan nan disajikan secaro cukuik jo dagiang, ikan, sayuran, dan makanan padeh lainnyo nan dimakan jo nasi putiah.
Restoran Padang biasonyo ditandai jo bangunan sarupo Rumah Gadang jo gaya khas etalasenyo. Etalase Nasi Padang di mungko restoran, biasonyo terdiri dari piriang dan mangkuak nan ditumpuak sedemikian rupo, ditata dan diisi jo berbagai hidangan.
Ado duo jinih nan melayani di sabuah restoran Padang, pesan (ordering) dan hidang (melayani). Pesan iolah caro nan paliang umum, biasonyo dilakukan oleh ciek atau duo pelanggan. Pelanggan melihat berbagai jinih hidangan, mamiliah hidangan nan nio dimakan, kemudian hidangan tu akan disajikan dek pelayannyo. Hal ko biasonyo umum dilakukan di restoran-restoran ketek di Padang.
Pado restoran Padang nan gadang, hidang meriah (melayani) biasonyo dilakukan. Perjamuan hidangan paliang cocok untuak makan basamo-samo. Sasudah pelanggan duduak, mereka indak harus memesan. Namun, pelayan datang mambaok piriang nan ditumpuak di ateh tangannyo, kamudian nyo sajikan di ateh meja. Puluhan piriang ketek nan panuah jo berbagai raso makanan, seperti : randang dagiang jawi, dendeng balado, tunjang, cincang, ayam bakar, ayam goreng, terong balado, gulai ikan, sayuran nan diabuih, dan tantu sajo samba saus padeh, dll. Lusinan piriang iolah jumlah nan normal, bisa mancapai 14 hidangan atau labiah. Nasi Padang akan langsuang ado dimeja secaro prasmanan. Palanggan pun hanyo mambayia apo sajo makanan nan alah dimakan.
Bak cando rumah makan masakan Minang lainnyo, biasonyo masakan ko dimakan jo tangan. Disadioan pulo basuah tangan (kobokan), dalam mangkuak ketek barisi aia langkok jo irisan limau nipih sabagai pangarumnyo. Aia ko biaso dipakai untuak mambasuah tangan sabalun jo sasudah makan. Kok pelanggan indak nio makan jo tangan langsuang, disadioan pulo sendok jo garpu dek pelayannyo.
Lapek pisang

Lapek pisang adolah makanan nan asanyo dari Minangkabau tabuek dari pisang. Lapek pisang ko biasonyo ada katiko acara-acara nan ado di Minangkabau, mode acara baralek.
- pisang
- tapuang bareh
- gulo pasia
- vanile
- garam
- karambia kukua yang putiah sajo
- gulo anau
- daun pisang
Partamo bukak kulik pisang, masuak an pisang ka dalam panci ketek, sudah tu di caiakan ditambah jo gulo pasia, tapuang bareh yang digiliang surang, indak tapuang bareh kemasan yang di jua-jua di kadai, garam, vanile dan agiah karambia kukua tapi yang putiah nyo sajo agak saketek supayo katiko di makan indak lengket-lengket di gigi. Itu untuak di luanyo. Kalau untuak isinyo gulo anau di caiakan, agiah saketek gulo pasia jo garam jadilah nyo luo. Kalau alah caia masuak an karambia kukua siso dari kuliknyo tadi aduak sampai rato dan manjadi kariang. Sasudah tu ambiak daun pisang latak an pisang yang alah di aduak tadi kaateh daun pisang agiah luo tadi sudah tu dibungkuih jo daun pisang. Kalau sado alahnyo alah tabungkuih masuak an ka dalam pariuak yang ado ransangnyo, di abuih salamo tigo puluah minik. Kalau alah masak kaluaan lapek pisang dari pariuak supayo aia nyo ndak masuak ka dalam lapek.
Lapek nagosari

Lapek Nagosari marupokan salah satu makanan tradisional nan banyak di sukoi samo masyarakaik Minangkabau. Lapek nagosari barisi pisang didalamnyo, salain rasonyo nan lamak lapek ko punyo bantuak nan khas. Dibungkuih jo daun pisang nan mambuek lapek nagosari makanan nan barasal dari Minangkabau. Dek dibungkuih jo daun pisang lah mambuek baun lapek nagosari lamak tarasonyo nan dapek manggoda urang untuak mancubonyo. Lapek nagosari ko marupokan salah satu makanan nan sehat karano raso jo bantuaknyo nan kenyal kayak raga raga dapek mambuek kito lancar untuak BAB dan Untuak mambuek lapek nagosari sangaik mudah bana dan karajonyo pun indak mamakan wakatu nan banyak.
Bahan nan digunoan untuak mambuek lapek nagosari tapuang bareh, tapuang sagu, gulo pasia, garam, daun pandan, santan kalapo, pisang, jo daun pisang.
Didiahkan santan, siap tu masuak an cairan tapuang bareh jo gulo, aduak sampai laruik sampai adonan kental, tu angkek adonan dari api, siap tu campua jo tapuang sagu sambia diaduak rato, alah siap adonan dimasak, siap tu bungkuih jo daun pisang nan alah sasuai ukuran nan nio awak bungkuih. Sabalum mambungkuih potong ketek ketek pisang, dalam mambungkuihnyo masuak an adonan ciek adonan dimasuak ciek pisang di dalamnyo siap tu agiah potongan daun pandan diatehnyo agak sagetek supayo mambuek lapek wangi jo harum aromanyo. Sasudah itu lapek dikukuih sampai adonan sarupo raga raga kenyal, kurang labiah 30 minik.
Lompong sagu

Lompong Sagu adolah kue tradisional Minangkabau nan tabuek dari tapuang aren, di campua santan, pisang, jo karambia mudo. Lompong sagu dibungkuih jo daun pisang nan kaduo ujuangnyo disapik dek lidi kamudian di panggang di ateh baro. Alasan digunoan daun pisang supayo harum aroma lompongnyo. Biasonyo lompong sagu dijua basamo palai dek panggalehnyo. Katiko bulan Ramadhan, banyak ditamui lompong sagu dijua untuak menu babuko puaso.
Bahan-bahan untuak mambuek lompong sagu tadiri dari tapuang aren atau sagu tapioka, karambia, pisang, guo anau, garam, aia, jo daun pisang. Mulonyo tumubuak pisang, garam, jo gulo. Masuakan tapuang sagu jo karambia ka dalam adonan pisang tadi. Ambiak 2-3 sendok makan adonan, latakan di ateh daun pisang, guluang kaduo ujuangnyo. Panggang di ateh baro api sampai masak kaduo sisinyo.
Bebai Maghing

Bebai Maghing adolah samacam makanan ketek yang dapek disarobokan pado masyarakaik Lampung. Sacaro Harfiah "bebai maghing" artinyo "Padusi Pamaleh" tapi ado juo nan mangecekan makanan ko namonyo "biak injak". Biak artinyo "barek", Injak artinyo "jago". Jadi, Biak Injak artinyo "barek jago".
Mangko Baitu, mukasuik dari kue Bebai Maghing atau Biak Injak adolah kue yang dibuek dek sakketmaralompok padusi atau amak-amak yang inda paralu ka situ kamari, cukuik sambia duduak-duduak lamak dan bamaleh-malehan. Bebai Maghing itu dimakan dek masyarakaik Lampung untuak makanan atau cadangan.
Pisang yang digunoan untuak mambuek Bebai Maghing itu, bisa dari jenis pisang apo sajo yang pantiang pisangnyo alah masak bana, sarupo pisang lidi, pisang batu, atau pisang sarai. Sadangkan, daun pisang yang biaso digunoan untuk mambungkuih Bebai Maghing adolah daun pisang batu, karano daun pisang tu indak mudah caia atau hancua. Dulu, pisang dan daun pisang biasonyo didapekan di ladang surang, tapi pado saat kini, ado saparo dari urang yang mambuek dibalinyo. karano indak punyo ladang atau halaman untuak mananam batang pisang.
Partamo-tamo cuci bareh puluik samo aia sampai barasiah lalu dikariangan. Salanjuiknyo, pisang ditanggaan kuliknyo dan dihancuaan isinyo. Caro mahancuaan pisang tu bisa dirameh-rameh samo tangan atau di maso kini bisa manggunoan blender. Sataruihnyo, bareh puluik yang alah dikariangan diagiah garam saketek, gulo putiah atau gulo merah yang alah aluihan, tu dicampua samo pisang yang alah dihancuaan tadi dan diaduak sampai rato.
Salanjuiknyo, siapan daun pisang yang alah dibarasiahan, bungkuih adonan dengan caro dilipek dan disobokkan kaduo ujuangnyo dan salah ciek ujuang bungkuihnyo dimasukkan ka dalam lubang bungkuihan ciek lai, tu dirapian sahinggo manjadi bantuak bungkuihan yang rapi dengan gadang kiro-kiro 4 x 8 cm.
Kamudian, kalau sado adonan alah tabungkuih dan dikabek, tu gabuangan sabanyak limo bungkuih dikabek lo baliak pakai tali yang tabuek dari daun pisang atau bisa juo pakai tali nan lain manjadi ciek. Talinyo tu bebas yang pantiang aluih bahannyo, sahinggo indak mambuek rusak bungkuihan adonan nan tadi. Guno bungkuihan adonan tadi dikabek bia indak hancua atau caia katiko diabuih. Sasudah sado bungkuihan takabek dengan rapi, masuakkan bungkuihan nan tadi ka dalam payuak, agiah aia sacukuiknyo dan abuih sampai masak kiro-kiro salamo 1 jam. Kalau alah masak angkek lalu kariangan, sasudah dingin lapehan kabek bungkuihnyo, dan Bebai Maghing siap untuak dihidanggan.
Lapek bugih

Lapek bugih marupokan salah satu kue tradisional Minangkabau nan tabuek dari tapuang katan nan dikukuih sarato babungkuih jo daun pisang. Daun pisang nan digunoan marupoan pucuak daun pisang.
Bantuaknyo baragam ado nan parsagi panjang, adopulo nan karucuik saroman piramida. Kok dipacik, taraso lakek jo agak lunak. Lapek bugih biasonyo barisi gulo saka atau dadak karambia nan alah dicampua jo gulo sarato kacang nan dibungkuih jo daun pisang nan alah didiang.
Lapek bugih babahan dasa tapuang katan hitam jo katan putiah, dapek juo diaduak ka duonyo. Kudian dicampua jo santan, garam, sarato vanili. Bagian isiannyo tabuek dari parutan karambia nan ditambah gulo pasia atau gulo anau. Lalu babungkuih jo daun pisang.
Caritonyo lapek bugih barasa dari tanah Bugih, Makassar . Saurang palauik dari Bugih mambaoknyo ka Minang.
Lapek bugih bukan hanyo sakadar makanan tradisional biaso, tapi ado aratinyo surang dalam ritual adaik jo budayo di Minangkabau. Salah satunyo iolah maantaan pabukoan, tradisi iko di buek untuak manjago silaturahmi antaro kaluarga laki jo kaluarga bini.
Tradisi maanta pabukoan dilakukan di bulan puaso, dimano minantu (kaluarga bini) maantaan pabukoan ka rumah mintuo (kaluarga laki). Lapek bugih sabagai palangkok makanan dalam tradisi maanta pabukoan. Di dalamnyo indak hanyo lapek bugih sajo tapi tapi bamacam-macam makanan khas Minangkabau. pado bulan ramadhan.
Ale-ale apam

Ale-ale apam adolah makanan khas dari Silungkang, Sawahlunto. Ale-ale apam, bantuaknyo hampia samo jo sarabi. Tapi, indak mamakai kuah santan sahinggo rasonyo babeda. Makanan iko dapek dimakan dek siapopun, mulai dari anak ketek sampai urang tuo. Bahkan banyak perantau dari Sawahlunto mamasan ale-ale apam iko untuak makanan hidangan saat ado acara di kota perantauannyo.
Bahan nan digunoan untuak mambuek ale-ale apam adolah bareh putu, gulo jawa, aia karambia, jo pandan. Untuak mamasaknyo paralu wakatu 5 jam manggunoan alat khusus. Ale-ale apam iko banyak dijua katiko pagi hari, mulai dari subuh jam 6 pagi, sarato dijadian untuak makan pagi masyarakaik satampek. Ale-ale apam ko dijua sahargo 5 ribu untuak 4 ale-ale apam.
Makan malam

Makan malam adolah wakatu untuak makan malam.
Wakatu makan malam babeda di satiok daerah dan budaya, buliah jadi ado wakatu makan ka-2 atau ka-3 kali dalam suatu hari. Makanan malam nan paliang sederhana biasonyo tadiri dari Daging, ikan, ayam, atau makanan utamo nan tinggi protein lain, disajikan jo ciek atau duo sayuran jo/atau jo sereal atau padi - biasonyo roti, tapi patang, nasi, pasta, jo mi juo umum. Salah satu atau baragam komponen iko dapek disajikan jo kuah atau saus nan panas atau dingin.
Di maso nan lalu, manusia dapek maabihan wakatu pagi jo makanan utamo. Lawah iko biasonyo banyak ditamui pado siang hari, sasudah itu manusia bi lalok salamo saketek. Sisonyo dapek dimakan untuak malam untuak makan pagi.
Makanan siok saji

Makanan siok saji adolah makanan nan dihidangkan dan dilayankan jo waktu nan copek. Dangan kato lain makanan siok saji marupoan makanan nan disiokan segera. Biasonyo makanan siok saji dapek dijumpo di restoran atau toko jo persiapan mutu nan randah, nan dihidangkan pado sabuah paket untuak dibao pai dek pembeli. Makanan siap saji bisa secara cepat dihidangkan karena sudah dipersiapkan terlebih dahulu, hingga waktu penyajian hanya mencapai durasi 5-10 menit setelah pembeli memesan makanan tersebut. Badasarkan hasil panalitian, jumlah masyarakaik Indonesia nan mangkonsumsi makanan siok saji sabanyak 69%. Rinciannyo, sabanyak 33% mamiliah makanan siok saji untuak makan siang. Sabanyak 25% mamiliah makanan siok saji untuak makan malam. Sabanyak 9% mamiliah makanan siok saji untuak selingan, dan 2% untuak makan pagi. Kanduangan nan ado dalam makanan siok saji di antaronyo karbohidrat, lemak, gulo, dan garam tambahan. Kanduangan tasabuik indak mampu mamanuhi asupan nutrisi sahari-hari. Bilo satiok hari taruih mangkonsumsi makanan siok saji akan manghambat partumbuahan. Salain tu, mangkonsumsi makanan siok saji sacaro rutin dapek manyobabkan risiko obesitas dan paningkekan barek badan. Dek baitu, makanan siok saji salalu dikatoan indak ramah, tapi juo indak sehat. Dek tu, masyarakaik salalu indak paduli tahadok kanduangan gizi nan ado di dalam makanan siok saji, nan punyo risiko tahadok gangguan kasihatan. Makanan siok saji diminati dek masyarakaik basobok labiah copek dan praktis. Hal iko kareno masyarakaik urban sibuk bakarajo, dan indak punyo wakatu nan lamo untuak mamiliah makanan. Parkambangan parekonomian turut juo bapangaruah tahadok parubahan gayo dan budayo makan nan ingin copek saji. Makanan siok saji mudah ditamui di daerah partokoan elit, jo akses nan nyaman dan manariak. Supayo indak talalu bagantuang tahadok makanan siok saji, hal partamo nan dilakuan iyolah manyadiokan makanan sihat di rumah, ajak buah-buahan, cemilan protein (protein bar), sayur-sayuran dan yoghurt. Salain tu, mulai mambiasokan untuak mamasak masakan surang.
Presiden Indonesia

Presiden Indonesia (namo rasmi: Presiden Republik Indonesia) adolah kapalo nagara sakaligus kapalo pamarintahan Indonesia. Sabagai kapalo nagara, presiden adolah simbol rasmi Indonesia dunia. Sabagai kapalo pamarintahan, presiden dibantu dek wakil presiden dan mantari-mantari dalam kabinet, mamacik kuaso eksekutif untuak manjalanan tugas kapamarintahan.
Urang Arab Indonesia

Urang Arab Indonesia (bahaso Arab: عرب إندونيسي‎) adolah panduduak Indonesia nan mampunyoi darah Arab jo Pribumi Indonesia. Pado mulonyo, urang ko umumnyo tingga di pakampuangan Arab nan taseba di babagai kota di Indonesia. Pado zaman panjajahan Balando inyo dianggap sabagai banso Timur Asiang basamo jo urang Tionghoa-Indonesia sarato urang India-Indonesia.
Karak kaliang Payokumbuah

Kota Payakumbuah adolah kota yang ado Sumatera Barat. Kota nan tanamo punyo maknan tradisional galamai. Salain galamai ado pulo maknan tradisional nan banamo Karak kaliang
Makanan ko bisa di kecek kan unik ,karano makanan ko samo persis Jo angko salapan. Karak Kaliang nan di buek dari ubi kayu nan di rudan, karak kaliang dijadikan ladang usaho warga Kelurahan Payolansek, Kecamatan Payakumbuh Barat, Kota Payakumbuh.
Usaho membuek makanan tradisonal Karak Kaliang ko, dijalankan warga payolansek sajak tahun 1980-an silam. Barawal baraja mancaliak usaho dari daerah tetangga Bukittinggi, warga Payolansek Payakumbuh ko, mamulai usaho sampai kini bisa maisi pasa Jo pusat oleh-oleh yang ado di Kota Payakumbuh, Bukittinggi,Jo sumatera barat. Usaho yang di jalankan warga ko , masih mamakai alaik alaik tradisional.
Karak kaliang manjadi oleh oleh nomor 1 di Sumatra Barat. Indak heran kalau urang-urang di lua Sumatra Barat bahkan Ado yang dari lua nagari yang mancari Karak kaliang untuak oleh oleh nyo.
Salain rasonyo yang lamak, karak kaliang ko bisa tahan lamo. Warga Payolansek yang mamulai usaho ko sajak tahun 1980-an, manamoi rumah karajo ko Jo namo "Bengke".
Untuak ciek bengke yang punyo usaho ko mampakarajokan tanago karajo 10 sampai 15 urang dalam sahari, yang mulai bakarajo dari jam 05.30 sampai jam 21.00 satiok harinyo. Satiok hari yang punyo bengke ko , bisa mambuek karak kaliang sabanyak 350 sampai 500 Kg satiok harinyo. Salain Karak Kaliang, bengke ko juo mamasak Jo bahan yang samo, makanan tu di namoi karupuak lento. Makanan yang babantuak ketek ketek ko,di buek sacaro tradisional dek ibuk ibuk yang ado di sekitannyo.
Sumatera Barat yang kayo jo penghasil kuliner tradisional, Payakumbuh manjadi salah satu dari penghasil makanan unik ko. kalau bakunjuang ka Sumatera Barat, jan lupo singah ka Payakumbuh nan mahasiakan makanan tradisional, juo cuboi lah kuliner asa Payakumbuah ko, Karak Kaliang unik jo raso nan sangaik lamak ko.
Lamang tapai

Lamang tapai iolah jinih makanan nan tabuek dari bareh katan nan dimasak jo santan nan mamakai batuang mudo sabagai tampek pamasaknyo. Rasonyo manih, gurih, jo agak angek saketek dek tapainyo. Lamang tapai tamasuak makanan tradisional nan barasa dari Sumatera Barat. Biasonyo lamang tapai banyak dibuek katiko hari rayo atau acara adaik. Namun ado pulo nan manjua lamang tapai untuak hidangan babuko puaso katiko bulan Ramadhan.
Bahan utamonyo iolah bareh katan putiah, santan, daun pandan, jo garam. Bareh katan dibasuah barasiah-barasiah kamudian dimasuakan ka dalam rueh batuang mudo nan alah dialeh dalamnyo mamakai daun pisang. Salanjuiknyo masuakan santan ka barehnyo. Baka jo baro api. Paratian api supayo rueh bambu indak tabaka.
Sarabi

Sarabi iyo makanan nan alah tradisional di Indonesia tamasuak di daerah Sumatera Barat. Untuak daerah Pariaman, sarabi ko banamo sambareh. Sarabi (sambareh) untuak daerah Pariaman ado nan namonyo bulan sambareh. Untuak anak daro nan masih babaru, dibulan ko pai maanta sambareh ka rumah mintuo.
Sarabi (sambareh) tabuek dari campuaan tapuang bareh, santan dan jo garam. Caro mambueknyo, dicampuaan kasado bahan-bahan tu anok an salamo 30 minik bia adonan mangambang. Siap tu baru di atak an di cetakan nyo jo api nan ketek. Untuak mambuek kuah saka nyo, diabuih saka jo daun pandan, ado juo nan maagiah durian bia labiah lamak rasonyo.
Saluang

Saluang adolah alat musik tradisional asali Minangkabau, Sumatera Barat. Alat musik ambuih ko tabuek dari batuang tipih nan disabuik talang (Schizostachyum brachycladum Kurz). Urang Minangkabau picayo basonyo bahan nan paliang rancak untuak mambuek saluang barasa dari talang untuak panjamua kain atau talang nan anyuik di sungai. Alat musik ko tamasuak golongan alat musik suliang, tapi labiah sederhana pambuatannyo, cukuik jo malubangi talang ampek buah. Panjang saluang kiro-kiro 40–60 cm, jo diameter 3–4 cm. Adopun kagunoan lain dari talang adolah subagai wadah untuak mambuek lamang, salah satu makanan tradisional Minangkabau. Untuak mambuek saluang ko kito harus manantuan bagian ateh jo bawahnyo talabiah daulu untuak manantuan pambuatan lubang, kalau saluang tabuek dari batuang, bagian ateh saluang iolah bagian bawah rueh batuang. Bagian ateh saluang dirauik untuak dibuek marunciang sakitar 45 derajat sasuai katebalan batuang. Untuak mambuek 4 lubang di alat musik tradisional saluang ko mulai dari ukuran 2/3 dari panjang batuang, nan diukua dari bagian ateh, dan untuak lubang kaduo dan sataruihnyo bajarak satangah lingkaran bambu. Supayo mangasiakan suaro nan rancak, lubang musti dibuet mambulek jo garih tangah 0,5 cm.
Nasi punjung

Nasi punjung marupoan makanan tradisional masyarakaik desa Sibak, Kecamatan ipuh, Kabupaten Muko-muko. Nasi punjung dianggap sabagai makanan wajib nan mesti ado pado palaksanaan kagiatan nan bernuansa adaik dan syara’, sarupo pado acara pesta perkawinan, acara syukuran dan acara kesenian tradisional. Di sampiang itu maghidangkan nasi punjung marupoan suatu bantuak prilaku mambayia dando karano alah malakuan kasalahan sarupo dalam hal perkawinan, indak mamatuhi ketentuan adaik dan babuek sumbang salah ditangah masyarakaik.
Adonan mambuat nasi punjung sangaik sederhana, iyolah bareh katan atau barah puluik, santan karambie dan kunyik. Adoanan itu dimasak di dalam pariuak belanga. Proses mamasak samo dengan proses mamasak nasi biaso, nan mambedaannyo nasi punjung jo nasi biaso iolah nasi punjung mamakai pawarna nan barasa dari kunyik. Satiok warga nan hadir mesti manyasuaian diri jo format acara, manjago sikap sahinggo indak marusak acara khususnyo caro nan bernuansa adaik dan warga nan hadir di agia ijin untuak mancubo nasi punjung sasudah di perkenankan dek tertua adaaik. Artinyo, jenis makanan tradisional iko bafungsi untuak panyampurnaan palaksanaan caro dan kagiatan rasmi banuansa adaik jo syarak.
Memek (makanan)

Memek adolah makanan ringan khas dari Pulau Simeulue di Aceh, Indonesia. Makanan iko sarupo jo bubua dan dibuek dari nasi jo pisang. Memek ditatapkan sabagai Warisan Budaya Tidak Berwujud di Indonesia pado 2019. Makanan iko dibuek jo mamanggang puluik. Pisang kudian digiliang kasa dan dicampua jo bareh puluik, santan, garam, dan gulo. Proses iko dapek mamakan wakatu inggo satu jam.
Dendeng batokok

Dendeng batokok adolah masakan khas Sumatra Barat nan dibuek dari irihan dagiang tipih-tipih jo leba. Sasudah dagiang jawi diirih tipih maleba, dagiang lansuang ditokok - tokok jo anak batu giliang. Hal ko supayo dagiangnyo manjadi lambuik. Sataruihnyo makanan iko dicampua jo lado hijau nan diirih kasa.
Serabi

Serabi adolah marupoan jajanan pasa tradisional nan barasa dari Indonesia. Serabi barasa dari bahaso Jao nan barasa dari kati "rabi " nan barartian '' kawin ". hal iko mungkin dek proses mambueknyo nan sabanta dan indak talalu lamo sahinggo urang-urang Jao manyabuiknya sabagai Serabi (seperti proses sekali kawin). Di Jawa Barat serabi dikana dengan nama surabi atau sorabi. Di Jawa, serabi umumnyo disajikan jo isian gulo atau manisan lainnyo. Tapi jo urang Sunda serabi ko disajikan jo oncom dan asinan lainnyo. Serabi ko biasonyo di jua padi pagi hari nan dimasak di tungku, sahonggo manghasilkan baun nan khas. Kadang talua ayam nan alah dikocok dimasuakkan ka dalam adonan nan sadang dimasak. Sairiang jo perkembangan zaman, banyak nan yang alah ber-inovasi jo serabi ko dengan manambahan isian atau topping kadalam serabi tasabuik seperti keju, karambia, sosis, mayones untuk mangubah bahwa serabi ko adolah makan urang manangah kabawah. Kini serabi alah terkenal dengan isi nan bavarisi dan tasaba di kota-kota gadang sarupo Jakarta, Bandung, dan Bogor.
Serabi berasa dari bahaso Sunda yaitu "sura" nan barati gadang. Serabi atau surabi (dalam bahaso sunda) adolah makanan atau lanjo pasa khas Indonesia nan di ciptakan pado tahun 1923 silam. Surabi dikatokan lanjo khas Jao dek surabi terkenal di pulau Jao. biasonyo Surabi dibuek jo kuah dari gulo Jao dan santan karambia, biasonyo di jao disabuik jo Kinca.
Bahan Serabi
Bahan Kuah/Saus
Bubur lambok

Bubur lambok adolah makanan nan paliang banyak disukoi dek urang Malayu di Pulau Penyengat. Makanan khas Riau ko alah dijadian sabagai makanan warisan budayo Indonesia pado tahun 2018. Bahan utamo bubua ko sagu nan bulek atau sagu nan lah ancua tu dikariangan. Bubua ko biasanyo dimakan wakatu pagi atau siang sabagai pangganti nasi dek bisa manganyangan paruik. Bubua ko makanan sahari-hari urang Riau, tapi sakali-sakali sajo. Sabagai makanan tambahan, bubua lambok ko indak di jua di pasa atau toko kue. Biasonyo masyarakaik satampek mambueknyo surang atau bapasan ka urang nan buek kue. Makanan tradisonal ko arek kaitannyo jo lingkungan sakitarnyo.
Pulau Penyengat lataknyo di sabalah barat kota Tanjungpinang nan jaraknyo kurang labiah 15 kilometer dari Palabuahan Sri Bayintan, Tanjungpinang. Pulau ko pada zaman dulunyo panah jadi pusek Karajaan Malayu Riau-Lingga. Pulau ko pado dulunyo hanyo sabidang pulau kosong nan disinggahi palauik nan indak sangajo basobok jo pulau iko.
Caro mambuek bubua lambok barikuik:
Lontong paku

Lontong paku marupoan jinih hidangan bakuah nan disajian jo lontong samo gulai paku. Lontong paku atau katupek gulai paku marupoan hidangan nan barasa dari Pariaman, Sumatera Barat. Lontong paku ko bahan utamonyo pakis atau paku untuak gulainyo. Gulainyo bakuah santan kakuniangan nan dicampua jo bumbunyo nan baragam. Jinih hidangan ko biasonyo disajian katiko di pagi hari. Namun ado pulo nan manjua lontong paku katiko malam, biasonyo disabuik jo lontong malam.
Bahan-bahan untuak mambuek lontong paku tadiri dari bareh untuak mambuek lontongnyo, paku, santan, jo aia. Untuk bumbu aluihnyo tadiri dari bawang merah, bawang putiah, kunyik, sipadeh, langkuweh, daun salam, sarai, asam kandih, lado kutu, garam, jo gulo. Mulonyo cucih bareh, tanak bareh jo aia sampai jadi lontong. Tumih bumbu aluih jo daun-daun tadi, lado kutu, samo garam sampai agak kariang. Masuakan santan, masak sampai manggalagak. Sudah tu masuakan paku, agiah gulo saketek. Kalau alah masak, tuangan gulai paku ka lontong.
Lontong cubadak

Lontong cubadak marupoan hidangan bakuah santan nan tadiri dari lontong jo gulai cubadak. Lontong gulai banyak ditamui di Minangkabau, Sumatera barat. Hidangan jinih ko biasonyo dijadian menu sarapan atau ado pulo nan dimakan malam. Salain itu, lontong cubadak ko acok pulo dibuek katiko hari rayo Idul Fitri. Sarupo jo luntong cubadak, hidangan jinih ko mirip jo katupek sayua di Jawa.
Bahan-bahan untuak mambuek lontong cubadak tadiri dari cubadak mudo, santan, daun kunyik, daun salam, sarai, jo garam. Untuak bumbu haluihnyo tadiri dari lado, bawang merah, bawang putiah, sipadeh, langkuweh, kunyik, ketumbar, jo merica. Mulonyo abuih santan sampai manggalagak. Masuakan bumbu aluihnyo, aduak sampai marato. Tambahan daun salam jo sarai, aduak baliak. Salanjuiknyo masuakan cubadak nan alah bapotong, tambah garam, aduak sampai masak.
Sayur lodeh

Sayur lodeh is a popular Indonesian vegetable soup prepared from vegetables cooked in coconut milk, and is most often associated with Javanese cuisine.
Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock. The bumbu spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness), shallot, garlic, candlenut, coriander, kencur powder, turmeric powder (optional), dried shrimp paste, salt and sugar. There are two main variants of sayur lodeh soup based on its colour: the white and yellow lodeh. The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. Sometimes, green stink beans are added.
The ingredients of sayur lodeh are similar to sayur asem, with the main difference in its liquid portion; sayur lodeh is coconut-milk based while sayur asem is tamarind based. In order to add aroma and taste, an authentic Javanese sayur lodeh recipe might include ground old tempeh. This old tempeh is known as "yesterday's tempeh" or "rotten tempeh" (Javanese: tempe bosok).
The origin of the dish can be traced to the Javanese people's tradition of Java. According to Javanese Kejawen beliefs, sayur lodeh is an essential part of the slametan ceremony, and it is believed as tolak bala, to ward off possible danger and disaster. The people and the Keraton (court) of Yogyakarta often communally cook sayur lodeh for the slametan ceremony. It is believed this can deter disasters such as wind storm, earthquake, volcanic eruption, drought and plague. It is well known in Javanese cuisine and has spread throughout Indonesia and the region. Because of Javanese migration to neighboring countries, today sayur lodeh is also popular in Malaysia and Singapore.
Sayur lodeh can be served with steamed rice (separated or mixed in one plate), or with sliced rice cake, called lontong . This is typical for Singapore and Malaysia (nasi himpit). Dried squid sambal, boiled egg and coconut serunding are often added to lontong.
Although sayur lodeh is basically a vegetarian dish, it is popularly consumed with ikan asin (salted fish), opor ayam, empal gepuk or beef serundeng. Sambal terasi ("shrimp paste chili sauce") is usually served separately.
Lontong sayur

Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote, green bean, unripe jackfruit, tempeh, tofu, hard-boiled egg, sambal and krupuk.
Lontong sayur is related and quite similar to ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk. The dish is found in Betawi, and Minangkabau cuisine.
Rice cake

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Types of rice cake include:
Burmese cuisine has a variety of snacks and desserts called mont made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese mont are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.).
Rice cakes are a common snack in the Philippines and Filipinos have created many different kinds. In Filipino, these rice-based desserts are also known as kakanin, which means "prepared rice." It is derived from the word kanin which is the Filipino word for rice. Rice cakes were also formerly known by the general term tinapay (lit. 'fermented with tapay'), but that term is now restricted to mean "bread" in modern Filipino. Nevertheless, two general categories of rice cakes remain: puto for steamed rice cakes, and bibingka for baked rice cakes. Both are usually prepared using galapong, a viscous rice paste derived from grinding uncooked glutinous rice that has been soaked overnight. Galapong is usually fermented, as the old term tinapay implies.
Some examples of traditional Filipino dessert rice cakes include:
Some of these rice cakes can be considered savory. Putong bigas, the most common type of puto, for instance, is traditionally paired with the savory pig's blood stew dinuguan. Bibingka galapong can also be topped with meat or eggs. Aside from these, non-dessert rice cakes eaten as accompaniment to savory meals also exist, the most widespread being the puso.
In Indonesia rice cakes can be plain and bland tasting, and are often treated as a food staple, as an alternative to steamed rice.
Numerous types of Indonesian kue (traditional cake) are made using glutinous rice or rice flour. They can be sweet or savoury. Varieties include:
Steamed rice cake in an earthenware steamer was the oldest principal food for Koreans before sticky rice took over upon the invention of the iron pot. Now, there are hundreds of different kinds of Korean rice cake or "tteok" eaten year round. In Korea, it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions or down to the plain-flavored tteok. Rice cakes are chosen for particular occasions depending on their color and the role they play in Korea's traditional yin-yang cosmology.
Bánh tét

Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled. After cooking, the banana leaf is removed, and the cake is sliced into wheel-shaped servings.
Although bánh tét are made and consumed during Tết (the Vietnamese new year), the "tét" in the food's name literally means "sliced" or "split", possibly referring to the fact that it is served in slices. "Bánh" is used to refer to various baked and grilled food including small packages or "cakes", sandwiches, crepes, and spring rolls.
The process of making bánh tét usually begins in preparation for Tết where the ingredients are prepared then cooked for at least six hours in a pot of boiling water. The first step is assembling the ingredients – glutinous rice, mung bean paste or soaked mung bean and pork belly. Next, the ingredients are layered on top of banana leaves before wrapped together tightly with strings. To prevent the banana leaf from coming apart during cooking, bánh tét are usually wrapped again several times with a length of plastic ribbon or rope before boiling in a large pot of water.
Bánh tét is a must-have traditional food in Vietnamese Lunar New Year. It demonstrates the importance of rice in the Vietnamese culture as well as historical value. During Vietnamese Tết, family members would gather together and enjoy feasting on bánh tét, the central food of this festive Vietnamese holiday to celebrate the coming of spring. The process of making bánh tét is time-consuming, but a tradition that many families still practice even in this modern society where pre-made bánh tét and bánh chưng are sold virtually in every Vietnamese store. It is the effort that counts and many choose to spend time with their family to create the holiday treat the traditional way. The process of making bánh tét is to provide an opportunity for family members to bond and come together to celebrate the holiday spirit.
The cake is eaten during the Vietnamese Lunar New Year holiday and can be eaten together with pickled scallions. The cake can also be fried.
Bánh tét are traditional to and most popular in central and southern Vietnam. A similar food (though rectangular in shape) is called bánh chưng in the north.
Bánh tét has many varieties across Southern Vietnam. Besides the traditional "bánh tét" which is composed of sticky rice, pork belly (marinated with shallot, garlic and black pepper) and mung bean paste, the most famous variety of "bánh tét" in the southwest is "bánh tét chuối (banana bánh tét)", and in the southeast region the most well-known variety is "bánh tét bắp (corn bánh tét)". There is also a vegetarian version of "bánh tét" which contains no pork.
Karedok

Karedok (Aksara Sunda: ᮊᮛᮦᮓᮧᮊ᮪) is a raw vegetable salad in peanut sauce from Sundanese region, West Java, Indonesia. It is one of the Sundanese signature dish. It traditionally includes longbeans, cucumbers, bean sprouts, cabbage, legumes, lemon basil, chayotes and small green eggplant, covered in peanut sauce dressing, but there are now many variations. It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, lemon basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh, and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.
Karedok is part of a wide range of Indonesian dressing and salad combinations, along with lotek, pecel and gado-gado. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Karedok sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Nowadays in supermarket and stores, many peanut seasoning for karedok are made and sold. A dressing for this salad may include: Red pepper, sand ginger, bird's eye chili, greater galangal, fried peanuts, brackish water, palm sugar, salt, terasi (a condiment made from pounded and fermented shrimp), hot water, and white pepper.
Over time, there has been a lot of variation in the garnishes used in karedok and its taste, but it is still basically vegetables covered in peanut seasoning.
What distinguishes karedok from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies from commonly used peanuts kacang tanah (Indonesian).
Karedok is always served with crackers, usually krupuk commonly made from tapioca crackers or with emping crackers which are made from melinjo. In Indonesia, karedok is also usually served with rice or lontong (rice wrapped in banana leaf) and sometimes with salted duck egg.
Nasi ambeng

Nasi ambeng (from Javanese ꦤꦱꦶ​ꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is an Indonesian (Javanese) fragrant rice dish that consists of—but is not limited to—steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, tempeh, and long beans) urap, bergedel, and serunding.
It is a popular food in Javanese cuisine, especially within the Javanese diaspora communities in Singapore and the Malaysian states of Johor and Selangor where they also added fried noodles as additional condiments.
Nasi ambeng is often served communal dining-style on a platter to be shared among four to five people, especially during festive or special occasions such as a kenduri.
English breakfast tea

English breakfast tea or simply breakfast tea is a traditional blend of black teas originating from Assam, Ceylon and Kenya. It is one of the most popular blended teas, common in British and Irish tea culture, which developed among native populations since their exposure to Asian tea culture.
English breakfast tea is a black tea blend usually described as full-bodied, robust, rich and blended to go well with milk and sugar, in a style traditionally associated with a hearty full English breakfast.
The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating, and Keemun sometimes included in more expensive blends.
Accounts of its origins vary. Drinking a blend of black teas for breakfast is a longstanding British and Irish custom. The term breakfast tea has been applied by vendors since at least the late 18th century.
The current naming practice is claimed to have originated not in England but America, as far back as Colonial times. An additional account (referencing a period-era Journal of Commerce article) dates the blend to 1843 and a tea merchant named Richard Davies in New York City. Davies, an English immigrant, started with a base of Congou and added a bit of Pekoe and Pouchong. It sold for 50 cents per pound (0.45 kg) (equivalent to $16.87 per pound in 2024), and its success led to imitators, helping to popularize the name. An investigation to find the original Journal of Commerce article failed to locate it but did come upon an earlier reference to the same story in an 1876 edition of the Daily Alta California, citing "a New York commercial journal" and dating the tea's origin to 1844. In an 1884 American publication it was noted that "Bohea teas (are) known to trade in this country as 'English Breakfast' tea, from its forming the staple shipment to England".
In the UK, the popularisation of breakfast tea has been attributed in part to Queen Victoria. At her Scottish residence Balmoral in 1892 she tasted and enjoyed a blend so named, and returned to London with a supply. Despite its Scottish origin, the generic blend subsequently acquired the prefix "English".