Undoubtedly, Indonesia is renowned as a country with beautiful landscapes, cultures richness, dialects and also delicious traditional culinary across the archipelago. However, if being asked what is the icon of Indonesia’s culinary, sometimes we need time to think as there are certainly a lot of answers to give, and may vary from one province to another province.
Fortunately the Government of Indonesia through the Ministry of Tourism and Creative Economy has determined 30 Icons of Indonesia’s traditional culinary. Those 30 icons of Indonesia’s culinary are compiled and selected by the experts and practitioners of Indonesia’s culinary.
According to Minister Mari Elka Pangestu, as quoted from Kompas.com, culinary is one of the sub sectors of Indonesia’s creative economy, which has economic value and plays important role in promoting Indonesia’s tourism. Moreover, the well-known culinary of Indonesia is an opportunity to endorse more of Indonesia’s culinary, while in the same time also to promote and elevate Indonesia’s image, especially tourism.
These 30 Icons are Ayam Panggang Bumbu Rujak Yogyakarta, Gado-gado Jakarta, Nasi Goreng Kampung, Serabi Bandung, Sarikayo Minangkabau, Es Dawet Ayu Banjarnegara, Urap Sayuran Jogjakarta, Sayur Nangka Kapau, Lumpia Semarang, Nagasari Jogjakarta, Kue Lumpur Jakarta, Soto Ayam Lamongan, Rawon Surabaya, Asinan Jakarta, Sate Ayam Madura.
Moreover, Sate Maranggi Purwakarta, Klappertaart Manado, Tahu Telur Surabaya, Sate Lilit Bali, Rendang Padang, Orak-arik Buncis Solo, Pindang Patin Palembang, Asam Padeh Tongkol Padang, Nasi Liwet Solo, Es Bir Pletok Jakarta, Kolak Pisang Ubi Bandung, Ayam Goreng Lengkuas Bandung, Laksa Bogor, Kunyit Asam Solo, and Nasi Tumpeng.
The selection of these icons was based on 3 criterions that are the availability of the ingredients used for the culinary, in Indonesia and overseas; it is famous and well known; and there are professional practitioners of those foods.
Ms. Pangestu furthermore explained that the selection of the icons of Indonesia’s traditional culinary will continue to develop the story and philosophy behind those foods. She also encouraged that every tourism destinations in Indonesia should have their own culinary icon and specialty, as culinary is part of the tourism.