Originating from the Aceh region in Indonesia, this noodle dish is notorious for its robust and spicy style, with thick broth that almost tastes like curry. It has an intricate combination of spices that includes plenty of peppers, cumin, and different hot ingredients. The recipe normally uses thick and yellow noodle, served with various toppings from greens to mutton. Nasi Uduk is made from white rice cooked with coconut milk and a mixture of herbs, making the flavour curiously fragrant and hearty. Nasi Uduk is a popular breakfast dish usually bought with facet dishes corresponding to eggs, potato muffins, or fried rice noodle. Rendang is one of Indonesia’s most popular and outstanding meals, initially a treat for particular ceremonies as an alternative of origin Minangkabau.
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