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The most popular extreme foods in Indonesia

Extreme food is basically found in many cultures and countries where unusual cuisine is initially only consumed by local residents, but over time it becomes a regional specialty food. Then came studies on the nutritional content of the food that encouraged many people to consume.

Several types of extreme foods are commonly found in Indonesia where ethnic diversity builds on the diversity of flavors, tastes and patterns typical of everyday foods. You might say that a food is extreme, but for other people's cultures it's a common food.

Belalang Goreng (fried grasshopper)

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Fried grasshoppers are known as typical food in Gunung Kidul Regency, Yogyakarta, where these snacks are mostly found in Wonosari, Paliyan, Semanu, or Indrayanti Beaches. This food is made from Dissosteira carolina that live in teak tree, given salt and spices then fried until dry. Savory and crunchy like fried shrimp.

Residents used to eat grasshopper as a complement of rice, vegetables and other side dishes. It is also commonly cooked by boiling in sugar so it tastes sweet. The travelers are very easy to find in Gunung Kidul where these fried insects are cooked in several flavors such as spicy, sweet and original.

Ulat Sagu (sago larvae sashimi)

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Papua and West Papua have a unique culture and culinary where the typical food is sago worm especially for the people of Kamoro tribe. Rhynchophorus ferrugineus larvae live on dead sago trees, but also found in coconut trees. The caterpillar is eaten raw as a herb and powerful medicine, but it is also roasted over the fire.

Sago larvae have a fat, mushy, somewhat chewy and thumb-sized shape of an adult. Taking on the head so easy that the live worms chewed in the mouth and when the stomach broke has a sweet taste, but in the head will feel salty.

Peyek Laron (termitidae cracker)

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Laron crackers is a termitidae often found at the beginning of the rainy season where winged and flying around the lamp. The people of Gunung Kidul use these insects for a variety of cuisines including for the complement of rice crackers, steamed as botok or fried directly.

These insects are immersed in rice flour dough, water, salt, peanut garlic, shrimp, green beans, salted fish or soybeans. Then fried to dry like a cracker that has a savory taste as a snack or a complement of rice.

Pakasam (fermented fish)

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The people of Banjar tribe in South Kalimantan make fermented fish foods that have a sour taste. This food is fish-based where it has been skinned and soaked in salt solution for two days. Then lactic acid and stored in a container for a week.

This food has chili and sugar spices to be served as side dishes. Fermented fish is then sprinkled with rice and glutinous rice that has been fried. Fish that will be made Pakasam can be any type, but the most popular is small fish and generally live in the swamp.

Paniki (bat soup)

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If visiting Manado in North Sulawesi, you will easily find paniki bat meat dishes in coconut milk and chili pieces, but often served as satay and fried. Bats burned to remove feathers, then cooked in coconut milking.

Tikus Panggang (rat forests roasted)

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The Minahasa community in North Sulawesi roasted grilled mice as delicious dishes. The white-tailed forest rats are roasted in butter soaked as toasted butter rat. They usually only buy mice that have a tail and are white.

Rujak Cingur (cow nose salad)

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Rujak Cingur is a typical food in Surabaya that uses basic ingredients of cingur or beef nose. Cuisine of cingur salad will contain beef nose, rice, tofu, tempe, cucumber, green mango, bengkoang, dondong, pineapple, sprouts, kale and beans. This dish is doused with chilli sauce and served with crackers.

Botok Tawon (bee steamed)

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Botok Wasps or steamed bees are typical food in villages in East Java based on bee hives steamed in grated coconut and spices. The wasps house and the larvae inside are cut into smaller pieces and then wrapped in banana leaves.

Sate Ulat (Lymantriidae larvae satay)

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People in Purworejo, Central Java, have been accustomed to consuming Lymantriidae larvae that live in turi trees. Larvae can be directly fried or baked as satay which contains high protein, not poisonous and very tasty.
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