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Jan 28

Culinary Tourism

Otak Otak

Must Try Local Favourite

Otak-otak

Otak-otakis a typical food of Tanjungpinang and Kepri. Otak-otak is made from the fish meat smoothed and flavored. And then the fish meat is inserted into the fish skin and then boiled roasted in the bundles of coconut leaves.

Nasi Lemak

Traditionaly, nasilemak comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikanbilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core.

Fish Soup

The fish soup served with the Spanish mackerel cuts which have been separated from its bones. These Spanish mackerel cuts smeared with the white of chicken eggs, and then cooked with spices flavor and mixed with star fruit and green tomatoes as well. Mustard greens cuts also mixed into this soup to make it look nice and more delicious as well.

Lontong Sayur

Lontongsayur is the combination of rice boiled in coconut fronds plaited in rhomboid shape (nasilontong) with curried jackfruit. Usually, to add the taste buds, added with boiled eggs plus anchovies.

Mie Lendir

Mie Lendir is a boiled noodles serve with a peanut sauce, similar with satay sauce but different in taste. In tanjungpinang, mie lender is very popular and be one of the favorite breakfast menu.

Gonggong

Gonggong usually served with boiled and eaten together with a special sauce that has a distinctive aroma. Your visit in tanjungpinang seemed incomplete, especially for culinary lovers, if not tasted this special meal.

 Ikan asam pedas

This food is known having a good aroma, with the red thick broth. The hot taste coming from white peppers,chilies and gingers certainly mixed becomes one on your tongue at the time you taste it.

Nasi padang

Nasi padang is easily found in tanjungpinang. They use basic ingridients like kunyit, serai, santan and chilies. Nasi padang have several types of vege like the hairygourd, bitter gourd cooked minus chili and santan.

Bak kut te

The name literally translate as”meat bpne tea” and as its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices(including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic).

Pecel lele

The lele was freshly and tender. Pecel lele always serve with rice, hot chili sambal, vegetables such as cucumber and cabbage and fried tempe was one of the additional. Its so crispy and warm.

Sate

Satay or sate is a dish consisting of diced chicken, goat, mutton, beef, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled over a wood or charcoal fire, then served with various spicy seasonings.

Prata bread

The term of parata  bread usually used to say bread made from the pancake skin fried or heated. As a separate serving of only contains the flour used to make pancake, parata bread is absolutely delicious to be tasted as your tidbits in the spare time.

Tea obeng

Teh obeng truly is the drink to represent the cold sweet tea. In tanjungpinang and kepri, this drink is familiarly called ”teh aping.” “peng” it self comes from Chinese means ice. But because it has already been mixed with the Indonesian tongues it has already been mixed with the Indonesian tongues, more people prefer to say “peng” with “beng.”

Tea tarik

Tea tarik is typical tea beverage in the from of tea that was sweetened condensed milk is poured from one glass into another glass (with drawn). Usually taken with dishes such as nasi lemak, canai bread or rolled egg bread.

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