5 Typical Indonesian Culinary That is Almost 'Extinct', Hard to Find and Full of Memories

PANGANDARAN, DEPOSTPANGANDARAN

The existence of innovations and new reforms in the culinary industry, makes traditional foods displaced. Therefore, not infrequently traditional culinary is now difficult to find because the sellers are scarce.

Lucky for those of you who have tasted this traditional culinary, here is series of rare Indonesian culinary delights!

Clorot

For those of you who live in the Purworejo area and its surroundings, you may already be familiar with this one food. Clorot is made from steamed rice flour and brown sugar and then wrapped with young coconut leaves. But now this traditional food has rarely been found even in traditional markets.

Vegetable babanci

This food originating from Betawi does have the first name 'vegetable', but this food contains young coconut, beef, young coconut, and coconut milk sauce. Its sour and spicy sauce made this dish popular in its time, but now it is getting rare to find.

Gulo Puan

Gulo Puan is a food that comes from the Palembang area. This food is made from sugar mixed with buffalo milk. This food is threatened with extinction because buffalo milk is difficult to obtain.

Mie Letek

This typical culinary from Bantul, Central Java has the meaning of 'less attractive'. This is because it looks less tempting because of the dark color. Made from tapioca flour and cassava (processed cassava).

mie letek/pinterest

Grontol

From its appearance, you can already guess if this food is made from boiled corn, grated coconut, and sugar. This food originating from Central Java is usually eaten for breakfast, but now it is rarely seen.