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Favorite culinary activities with an all-fish and seafood menu while traveling will be a new motivation in reviving the fish and tourism culinary business in Indonesia. In addition, it can also assist the government in increasing fish consumption per capita nationally.
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This article explores the history and recipe of Mangut Lele, a delicious catfish dish originating from Central Java and Yogyakarta, Indonesia. Initially reserved for royalty, Sri Sultan Hamengkuwobono VII shared the recipe with the public.

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This article explores the special menu from PT Banglele Indonesia Maju, introducing the deliciousness of catfish dishes to international fisheries training participants. From mangut catfish, dabu-dabu smoked catfish, pecel lele, mixed catfish mangut.

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This article explores Indonesia's culinary richness through a standout culinary destination, particularly the grilled fish with Padang spices in West Sumatra. With authentic Minangkabau flavors, this dish delights the taste buds.

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Empek-empek, the culinary heritage of South Sumatra, has left its mark on the Indonesian culinary world with its alluring uniqueness. From the two regions where empek-empek originates, Bangka and Palembang, two difference variants of empek-empek.

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This article explores various dishes that can be made from tilapia, from traditional and flavorful cuisines to creative modern variations. Tilapia not only satisfies taste buds but also offers health benefits, making it a versatile ingredient in culinary.

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Indulge in the delightful flavors of 11 special dishes featuring vannamei shrimp, ranging from spicy Padang sauce shrimp to savory salted egg sauce shrimp.

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This article explores Palembang's signature dish, pindang ikan patin, made from pangasius fish. With its soft texture and spicy flavor, this dish offers a unique culinary experience for Indonesian food enthusiasts.