Manado Kitchen

Smoked skipjack tuna cooked in a spicy chili sauce.

Shredded smoked skipjack tuna stir-fried with aromatic spices.

Smoked skipjack tuna sautéed with tangy lemon basil and chili.

Smoked skipjack tuna simmered in a rich, spicy turmeric and basil sauce.

Grilled smoked skipjack tuna served with a traditional spicy dipping sauce.

Salted fish cooked in a savory and spicy tomato-based sauce.

Salted fish stewed in a creamy and savory coconut milk gravy.

Spiced mackerel wrapped in banana leaves, served with cassava leaves.

Goldfish cooked in aromatic Woku spices, served with cassava leaves.

Tilapia fish cooked in spicy Woku seasoning, accompanied by cassava leaves.

Fresh tuna chunks stewed in a spicy Woku sauce.

Skipjack tuna cooked slow in a traditional style.

Tuna cooked in a rich and spicy traditional Minahasan spice blend.

Spiced chicken slow-cooked inside a bamboo tube for distinct flavor.

Grilled chicken in a special Minang-style spice blend.

Crispy fritters made from small freshwater Nike fish and spices.

Crunchy fried Nike fish tossed with savory peanuts.

Small Nike fish cooked in a spicy and aromatic Woku sauce.

Fried Payangka fish topped with a spicy and sour sauce.

Payangka fish stewed in a rich and spicy Woku seasoning.

Cassava leaves cooked in a creamy and savory coconut milk curry.

Seasoned cassava leaves wrapped and cooked to perfection.

Stir-fried papaya flowers with aromatic herbs and spices.

Sautéed papaya leaves seasoned with savory spices.

A savory stir-fry combination of papaya flowers and leaves.

Melinjo leaves stir-fried with papaya flowers and spices.

Savory dish featuring Leilem leaves cooked with rich spices.

Traditional meat dish cooked with Pangi leaves and spices.

Young banana trunk stir-fried with fragrant herbs and spices.

Banana blossom curry cooked in a rich and savory coconut milk sauce.