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Gado-Gado is a traditional Indonesian dish that is often referred to as an Indonesian salad. It consists of a variety of boiled or steamed vegetables, sometimes with rice or boiled potatoes, and is topped with a rich, flavorful peanut sauce. The dish is typically served with additional toppings such as hard-boiled eggs, tofu, tempeh, and...
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Indonesian Bakso is a popular meatball soup dish that is a favorite comfort food across Indonesia. The term “bakso” refers to the meatballs themselves, which are typically made from a mixture of beef or chicken and tapioca flour, giving them a distinct springy texture. The dish is commonly served with a flavorful broth, noodles, and...
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Indonesian Babi Guling is a traditional roast pig dish from Bali, Indonesia. It is one of the most iconic and celebrated Balinese dishes, often served at ceremonial and festive occasions. The dish involves roasting a whole pig stuffed with a rich blend of spices, resulting in crispy skin, tender meat, and a medley of aromatic...
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Indonesian Ayam Goreng translates to “Fried Chicken”, but it is much more than just a fried chicken dish. Ayam Goreng is a beloved traditional Indonesian dish where chicken is marinated in a rich blend of spices, simmered until tender, and then deep-fried to achieve a crispy, golden exterior while retaining juicy and flavorful meat inside....
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Indonesian Tempeh is a traditional soy product originating from Indonesia, made through the fermentation of cooked soybeans with a specific mold, usually Rhizopus oligosporus. The fermentation process binds the soybeans into a firm, cake-like block that is rich in protein, nutrients, and probiotics. Tempeh has been a staple in Indonesian cuisine for centuries and is...
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Bubur Ayam is a popular Indonesian dish that consists of savory rice porridge (bubur) topped with shredded chicken (ayam) and accompanied by various toppings and condiments. It is a comforting and hearty dish, often eaten for breakfast but enjoyed throughout the day. The dish is known for its rich flavors and variety of textures from...
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Zaalouk is a popular Moroccan dish made from eggplants and tomatoes. It is a type of cooked salad that is often served as a side dish, appetizer, or part of a mezze platter. Known for its rich, smoky, and slightly tangy flavor, Zaalouk is a staple in Moroccan cuisine and pairs well with bread or...
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Moroccan Tangia (or Tanjia) is a traditional slow-cooked dish from the city of Marrakech, Morocco. It is often associated with men and communal cooking, typically prepared in a unique clay pot called a tangia, which gives the dish its name. Tangia is a flavorful, hearty dish made with meat (usually lamb or beef), spices, preserved...
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Moroccan Tagine is a traditional dish and cooking method central to Moroccan cuisine. The term “tagine” refers both to the earthenware pot in which the dish is cooked and the slow-cooked stew that is prepared in it. Known for its rich flavors, aromatic spices, and tender textures, tagines are a cornerstone of Moroccan culinary culture....
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Moroccan Rfissa is a traditional and hearty dish often associated with special occasions and family gatherings in Morocco. It is particularly popular during celebrations like childbirth and religious holidays. The dish consists of msemen (a type of flaky flatbread) or trid (thin, shredded crepes) topped with a rich and flavorful stew made with chicken, lentils,...
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