Indonesian Cuisine That Foreign Tourists do not Find Appetizing

Hello Indonesian Culture friends, usually I bring a discussion about recommendations and offer delicious Indonesian food that you must try if you visit, but for now I will bring a discussion about Indonesian Cuisine That Foreign Tourists do not Find Appetizing.

Indonesia is renowned for its diverse culture, and its culinary specialties are equally diverse, often leaving people amazed by the variety. Looking at pictures of Indonesian cuisine can leave one feeling powerless to resist the urge to immediately prepare or buy and devour them.

Indonesian Cuisine That Foreign Tourists do not Find Appetizing

Out of the multitude of culinary delights that exist, there are some delicious Indonesian dishes that foreign tourists find unique and extreme.

The following are examples of delicious foods that are considered unique and ultimately disliked by foreign tourists.

Durian

Durian is a tree-borne fruit plant that is native to the forests of Malaysia, Sumatra, and Kalimantan, and has spread to other countries such as Thailand, Burma, India, and Pakistan. The fruit is known for its thorny exterior and is referred to as "durian" or "duren" in Indonesia. The name is derived from the Malay word for "thorn" with the suffix "-an" added to indicate a fruit with a thorny exterior.

Aside from being a popular fresh fruit, the durian plant also has other benefits. For example, the plant can act as a natural erosion prevention on sloping lands. Additionally, the stems of the durian plant can be used for building materials and household tools, as the wood is known to be straight and durable, similar to sengon wood. The seeds of the durian fruit contain a relatively high starch content, making them a potential alternative meal replacement when processed into porridge mixed with the fruit flesh. Finally, the durian plant's leather is used as a good ash rub after being dried and burnt to shreds.

Jengkol

Jengkol, also known as Archidendron pauciflorum or Archidendron jiringa, is a plant native to Indonesia that offers numerous benefits. Its fruit has a distinct odor and is dark brown in color. In Indonesia, jengkol is a popular ingredient for various dishes such as rendang, curry, stews, and chili balado, which are not only delicious but also nutritious.

While jengkol is favored by many Indonesians, some people dislike its pungent smell. However, with proper processing techniques, the smell can be minimized, making it a more appealing option.

Foreign tourists or Caucasians may find jengkol and other unique Indonesian foods to be extreme or even disgusting, but for locals, it is a beloved part of their cuisine.

Pete (Petai)

Petai, also known as Pete, is a plant native to Southeast Asia and is commonly consumed either raw or cooked. For many Indonesians, petai is a favored food that is often paired with rural dishes.

The Latin name for petai is Parkia speciosa Hassk, and it is also referred to as stink bean. This plant can be consumed raw or added to various cooked dishes. In Indonesia, Malaysia, and Singapore, it is known as petai or petai, while in Thailand, it is called sator or sataw. In the Philippines, it is known as u'pang, and in India, it is referred to as yongchak.

Petai is rich in minerals and vitamins that are beneficial for the body's health, making it a nutritious food option. Extracts from petai contain high levels of polyphenols, phytosterols, and flavonoids, which are believed to have excellent antioxidant benefits for the body.

Babat

Tripe is a type of offal that can be found in the muscular wall of the stomach of farm animals like cows, goats, and others.

Despite its chewy texture, tripe is highly valued in Indonesian cuisine. Even though it is known to trigger cholesterol levels, it has several health benefits for the body. Additionally, there are different types of tripe with good nutritional content that can be consumed by humans.

For instance, a serving of 140 grams (5 ounces) of cooked beef tripe contains 64 percent of the Daily Value (DV) of vitamin B12, 33 percent (DV) of selenium, and 19 percent (DV) of zinc.

While most Indonesians consider tripe to be delicious and appetizing, foreign tourists may find it unsuitable for consumption.

Bekicot (Snail)

Snails are a popular ingredient in Indonesian cuisine and can be cooked in various ways, such as satay, chips, stir fry, or krengsengan. They have many fans and are considered to be delicious and appetizing, with numerous health benefits.

Snails contain zinc, which can repair damaged cells and increase the male reproductive system's ability. The healthy fats in snails can also improve heart health, which can positively impact sexual performance.

However, for foreign tourists, processed snails are a unique and even extreme food that may be considered disgusting. Some tourists believe that snails are dirty and unhealthy animals.

Ceker Ayam (Chicken Feet)

Many Indonesian people enjoy dishes made from processed chicken feet, such as claw soup, spicy claw, or soy sauce seasoned claw. Chicken feet are considered a tasty and appetizing food in Indonesia.

However, for foreign tourists, chicken feet are often considered to be unique, extreme, and even disgusting. Some tourists find the strange and unusual shape of the claws to be ridiculous and unsuitable for consumption.

Usus Ayam (Chicken Intestine)

Processed chicken intestines are another delicacy that foreign tourists may consider strange, unique, extreme, and even disgusting. Some tourists believe that chicken intestines are a part of the chicken's body that may contain a lot of bacteria and germs, and are a breeding ground for disease.

How are friends of Indonesian Culture interested in trying it after I explained the benefits? Okay, maybe this is where our discussion about Indonesian Cuisine That Foreign Tourists do not Find Appetizing, that's all from me and thanks for reading.