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    Indonesian Traditional Food

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    julianto.liem55
    food

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    Indonesian Traditional Food

    Uploaded by

    julianto.liem55
    5 views2 pages
    food

    Original Title

    Indonesian Traditional Food (1)

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    food

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    5 views2 pages

    Indonesian Traditional Food

    Uploaded by

    julianto.liem55
    food

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Indonesian Traditional Food: Bubur ayam

    The choice of food practices can be influenced by one's identity in many societies, but has mostly
    been evaluated in light of the maintenance of cultural identity in migrant populations. Culture, race,
    and ethnicity are intricately connected, important social identities in the study of food and food
    practices because they allow researchers to understand the complex ways that individuals make
    decisions about food choice. Cooking and eating practices are often not only symbolic but also
    tangible and concrete ways that ethnic identities are preserved by migrants in multicultural societies

    Indonesian cuisine is a collection of various regional culinary traditions. It formed in 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 1300 ethinic groups. 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.

    One iconic dish in Indonesian cuisine is b ubur ayam. It is a rice with chicken and vegetables. The dish
    tastes is mostly good. And it is mostly bought in Indonesia for it taste and price.

    Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge topped with shredded
    chicken and various savory condiments. This breakfast staple probably originates from the Chinese
    rice porridge, but it employs regionally available ingredients and toppings to create an authentic
    Indonesian dish.

    Indonesian dishes like bubur ayam and others can be enjoyed at local restaurants, street food stalls,
    or specialty Indonesian eateries worldwide. With the rise of culinary tourism and international
    markets, many ingredients are now accessible globally, allowing people to prepare these dishes at
    home. The availability of unique spices and specialty products is helping to popularize Indonesian
    flavors, leading to a growing demand for these foods internationally.

    Indonesia is a country rich in native chicken genetic resources. There are 31 native chicken breed in
    Indonesia. Native chicken farming was developed for decades. In early period of 1907's, mostly
    farmers reared their native chicken by traditional system (about 80%). In 1980s until now, the
    number of native chicken farmers which rear native chicken by semi intensive and intensive system
    have been increasing. These rearing system changing have significantly increased the native chicken
    productivity. The major constraints for the development of native chicken i.e. low growth rate, risks
    of high mortality, low egg production.
    Bibliography

    https://www.sciencedirect.com/science/article/pii/S0195666319311602

    https://en.wikipedia.org/wiki/Indonesian

    https://www.tasteatlas.com/bubur-ayam

    https://www.neliti.com/publications/196835/native-chicken-production-in-indonesia-a-review

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