by: Manado cuisine

Manado cuisine
if not a culinary tour. Especially if you are a lover of spicy food. This area serves a lot of food, not yet to Manado. Get ready to shake your tongue! Like Yogyakarta, Makassar and many other cities in Indonesia, Manado is included as a city that has many unique culinary varieties. Almost all foods have a unique taste and can not be forgotten. In order for your culinary tour to run optimally, first look at the variety of typical foods in Manado, peeped from Indonesia Travel. Here are various dishes from Manado:

manado cuisine1. Tinutuan
What is Tinutuan? This culinary is another name for Manado porridge. The first impression of seeing tinutuan, surely you will comment, “How come klentrek-klentrek yes”. (runny soft). It's like that. However, do not ask questions about taste. Manado porridge mixed with a little rice, and mixed with various vegetables, such as kale, spinach leaves, sambiki (pumpkin), sweet potatoes, young corn, gedi, and eaten hot with mixed “rica roa” (sambel made from Rowa fish) ), it tastes like “Tapping butul, this is food”. Well, if this Manado porridge is added with noodles, the name will change to “midal”. Add to this the noodles, the more delicious the Manado porridge is. So, your breakfast will taste delicious and full.

2. Pangi
Have you ever heard of “kluwak”? Kluwak is a flavoring fruit that is used to make rawon with black sauce. Well, from the same tree, the people of Manado actually use young leaves to be used as “pangi” vegetables. The manufacturing process is very unique. Thinly stoned leaves resemble tobacco leaves. But before that, pangi leaf stems were reduced in thickness. After being stoned, the herbs are put into the reed. The marinade consists of leeks, basil, nutmeg, ginger (goraka) and chopped chili. Sometimes pangi is half boiled first, but some are not boiled, depending on their habits. Even better is mixed pork meat (fat) which serves to soften pangi leaves. The reed filled with pangi was then heated near the embers of the fire but not burned so that the reed did not break. After about an hour evenly hit by the embers, the reed pangi was ready to eat.

3. Saut
Vegetables from young banana stems (the innermost stem after the midrib is removed) are among the favorite vegetables of the people of Manado. By slicing it into small pieces the young banana tree is flavored exactly the same as the pangi. Usually mixed with chicken or pork. Saut is included as a party meal, because it is always available when we come to events. It tastes good and tasty, and a little hard. The color is brown.

4. Saute Papaya Leaves
Average culinary vegetables from Manado are organic. That is, vegetables are taken from forests or gardens that do not need to use chemical drugs. One example is this papaya leaf. These vegetables are processed similar to pangi. The difference is cooked in a pan or digaro. Generally, papaya leaves are mixed with meat in every processing. So that the bitter taste disappears usually mixed with a banana heart. So, boil it first and throw away the water and then put in a pan and given herbs and a little coconut oil. Papaya leaves are preferred because they have the effect of preventing all diseases.

5. Sauteed water spinach
Unlike reed papaya leaves, this spinach vegetable instead of being a complement that must be available if you stop by the Minahasa Food restaurant or floating restaurant. Processing as usual is sauteed. Only the difference in the spinach. In Manado and its surroundings, watercress is easily found in areas with a lot of water such as Lake Tondano, or on the slopes of mountains or hills that have a source of flowing water. The color is clean green (not slightly black) and the average size is large. Uniquely, water spinach stems are still cooked. When chewed, besides it tastes good, the sound is a little “crunchy”. Mixed with papaya flowers, it's delicious too.

Manado cuisine

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