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Posted on: 05 / 09 / 2017 | 0 Comentarios | Tags: Basque gastronomy, burners, E&M Combustión, gastronomía, gastronomía vasca, gastronomy, Hot gas generators, Indonesia, indonesian gastronomy, industrial burners
When our colleague Iñigo Béjar travels around the world – and often does – work does not prevent him from enjoying the local gastronomy. His gaze is on the open person to know more about the diversity of other people, countries and cultures. As a good Basque, gastronomy always draws it attention and desires of exploration. And the food reveals many clues of its people: from the climate, the geostrategic situation, the traditions and the priorities or available resources.
In one of his recent trips to Indonesia Iñigo was able to enjoy the local gastronomy. As diverse as each of the 6,000 inhabited islands that make up the country.
Gastronomy of Indonesia: a great variety
From street food stalls to warung or quiet restaurants, tempting places with food offerings happen at any hour in Indonesia. You can taste appetizers like Emping, Lemper, Otak-otak to the most elaborate Nasi Campur (rice combined with chicken, vegetable tempe and tortilla); Celebration Nasi Kuning (basmati rice stained with turmeric), which represents wealth and dignity; the Lumpia (a kind of spring roll with stuffing of meat, vegetables and soy noodles), Kari Ayan (chicken stew, with vegetables, curry sauce and coconut milk with white rice or Bakmi Goreng (fried chicken with vegetables, omelet and prawns).