Sometimes you can also find Asinan Betawi in the form of salt-cured tofu. Asinan Bogor , on the other hand, mainly covers vinegar-cured fruits. Asinan Bogor uses various fruits, but the most common ones are mango, papaya, ambarella, jicama, pineapple, and water apple. Asinan is one of the best dishes to snack on long road trips as well since their vendors are offering them at traffic lights and roadside tents.
But one thing makes karedok different from other Indonesian plant-based dishes: instead of boiling the vegetables before serving them, karedok serves every ingredient fresh and uncooked.
The typical vegetables used to make karedok are cucumber, bean sprouts, basil, long beans, cabbage, and eggplant. Peanut sauce is also used to add some flavor to the otherwise bland and natural-tasting vegetable dish. The peanut sauce used to drench karedok typically contains peanuts, chili, galangal, Javanese sugar, vinegar, and shrimp paste. Coming from the eastern part of Indonesia, papeda is one of the most iconic dishes from Papua.
While technically Indomie is a brand of instant noodles, it is one of the most famous foods that has ever come out of Indonesia. Speaking of noodles, mie Aceh Aceh Noodle is a non-instant and rich-flavored Indonesian food that you should try whenever you come to the country.
As the name suggests, mie Aceh originated from Aceh, Indonesia. The noodle used for mie Aceh is a lot thicker and has more volume compared to others. The whole mie Aceh dish also has its signature orange color, making it an easy tell if you ever spot one in a restaurant. Mie Aceh is usually packed with seafood such as squid, crab, or shrimp. Ketoprak is another vegetable-based dish originating from Indonesia. Since there is plenty of lands suitable for agriculture, Indonesian have come up with various plant-based dishes that magically transform their crops into delicious dishes — ketoprak is one of them.
Ketoprak consists mainly of vegetables like bean sprouts and lettuce, but it also has bihun vermicelli-like noodle , boiled egg, lontong , tofu, tempeh, and rice crackers. And again, peanut sauce is used to blend all the ingredients together. Sop buntut is a soup primarily made from oxtail — a true testament of how creative Indonesians are when it comes to NOT wasting ingredients.
Many other countries have come up with their version of oxtail soup. But Indonesian oxtail soup is unique, thanks to the tropical spices and seasonings available in the country. The oxtail is roasted before it gets boiled with the broth and carrots, tomatoes, potatoes, green onion, and celery to get more of the savory goodness into the meat.
Lontong is a tube-shaped rice cake wrapped in banana leaves that has a rubbery texture. While it is made of rice, lontong has a unique sensation when you combine it with soupy dishes like opor ayam spicy chicken soup or sayur asem Indonesian vegetable soup since it absorbs less of the broth compared to rice. Making lontong is one step more complicated than cooking rice. When the rice is half-cooked with all the water gone, the next step is to put it into tube shapes using banana leaves as the wraps.
And then, the wrapped rice tubes are put into a pressure cooker or anything that can steam for hours to create the grain-less rice cake. Pempek , also called empek-empek , is a savory dish resembling fish cakes originating from Palembang, Indonesia.
Since Palembang is a city surrounded by bodies of water, the majority of their citizens used to be fishermen — and they found a way to make a signature dish using fish meat. Fish meat and cassava starch are two of the main ingredients to make pempek , but eggs, garlic, and salt are also used to perfect the taste and consistency. Even though pempek is a signature Palembang dish, you can find it all over the country.
Pempek is typically served with a sweet, sour, and spicy sauce called cuko to dip the fish cakes and balance the fishy taste. Yogyakarta, the birth city of gudeg , is famous for its rich cultural and historical values. Gudeg is a sweet stew with jackfruit as its main ingredient. The jackfruit stew is boiled for hours in a mix of coconut milk and palm sugar to achieve a creamy texture and rich flavor.
The hours of boiling process also tenderize the jackfruit to the point where it melts in your mouth before you can even chew it. Like many other Indonesian dishes, gudeg is commonly served with rice, hard-boiled eggs, chickens, and tempeh. As another vegetable-based dish, gado-gado is a healthy dish made of various boiled vegetables, including long beans, tempeh, tofu, corn, carrot, and cucumber.
However, this dish is not always vegan-friendly since it is often served with a hard-boiled egg in the mix — so keep that in mind.
Gado-Gado uses a sweet peanut sauce to bind all the ingredients together — unlike pecel that uses savory and spicy peanut sauce. Served with rice and red and green sambal, this is simple street fare that fills the belly, which may be why it's a standout across Jakarta. Bakmi GM , Jl.
Opor ayam. Small diners, called warungs, now sell this traditional dish of braised chicken in coconut milk on a daily basis. Still, it remains a staple on tables around the end of Ramadan, when it's served with packed rice cakes ketupat. A little like a mild, slightly chalky curry with less prep time required, it's filled with Indonesia's signature spices -- garlic, ginger, cumin and coriander.
Masakan Rumah Ibu Endang , Jl. Cipete Raya No. Mie ayam. For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken. Chives and sambal add extra flavor -- but if it's done right little else is needed. Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
Bakmi Orpha, a hole in the wall in west Jakarta, draws Ferrari-owning clientele for its deceivingly tasty mie and wontons. Bakmi Orpha, JL. Malaka II No. Babi guling. Pork is uncommon in this Muslim majority nation, but we had to include roast suckling pig given the near hysteria it generates on the Hindu island of Bali. The Balinese respect their food and lavish attention on its preparation. Before spit-roasting the pig they bath it in coconut water and rub it with chili, turmeric, garlic and ginger to ensure succulence.
Babi guling fans fly from Jakarta to scarf the crispy skinned pork at Warung Ibu Oka -- but be sure to get there before 3 p. Warung Ibu Oka, Jl. Suweta sidestreet, Kuta, Bali. Gulai is the common name for curry dishes, namely those from north Sumatra.
Indonesian curries have regional variations that depend on the types of meat and fish available -- though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options. Pagi-Sore is a national franchise serves a tangy fish-head curry.
Pagi-Sore , Jl. Pondok No. Bubur ayam. From blue-collar workers to government ministers, almost everyone starts their day with this rice gruel, a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers. Outside Java variations can include corn, cassava and fish, while a sweeter version -- for those who prefer not to start their day with a blast of chili -- is made with mung beans.
Sulanjana No. Jakarta gridlock may be a blessing for the bakpao market. Vendors often line busy roads during rush hour to offer these fluffy meat-filled buns to hungry passersby in need of a snack.
Sweet offerings include chocolate and green bean, indicated by a colored dot on top. No need to go in search of them, they'll find you. Asinan sayur. When palates crave the opposite of Javanese sweetness, this pickled vegetable salad offers reprieve. The secret is in the dressing, a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber.
The krupuk cracker crunch comes from a yellow disc made with egg noodles. Yaya has been serving up bowls of Asinan for 22 years outside the iconic Ragusa Ice Cream shop. He also makes a mean dried-squid salad called juhi. Outside Sate Ragusa, Jl. Cah kangkung. Otherwise known as water spinach, a common river weed, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird's-eye chili and shrimp paste to take it from a poor man's food to something with a kick.
Because it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins. Santika Baru Seafood , Jl. Bendungan Hilir Raya Kav. Pepes ikan. You can get your tuna out of a can -- or you can eat it the right way. Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices woku it's coupled with.
When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.
Beautika , Jl. Hang Lekir No. According to lore, the name pempek refers to the old Chinese man who first produced these fish and tapioca cakes from Palembang in South Sumatra. Now a Palembang specialty, pempek or empek-empek comes in a variety of shapes and sizes. The most famed, kapal selam, or translated as submarine, contains a chicken egg and is rumored to be the most nutritious form of the spongy dough balls, which are sprinkled with shrimp powder and served withcuka, a dark dipping sauce made from vinegar, chili and sugar.
Kebon Sirih , Palembang. So simple it's often overlooked, Perkadel's unassuming appearance belies its flavorful punch. A distant relative of Dutch minced-meat frikandel, these croquettes are either potato based and filled with beef or made from corn perkadel jagung. In Bandung, crowds line up late night in seedy alleyways to snack on potato fritters made soft from frying in hot oil.
Think of a spongy, thick crepe made with 10 times the lard, and you'll be somewhat close to imaging martabak. The sweet version looks more like a pancake filled with gooey chocolate, peanuts or cheese, while the savory one is made from crispy pulled pastry like filo that is flattened in a wok as egg and minced meats are rapidly folded in.
Served with pickled cucumber and a sweet and sour vinegar. Martabak Ayah, Muhammad Daudsyah, Jl. Tgk Diblang, Kota Banda Aceh. Sayur asem. This clear, refreshing soup derived from tamarind pairs well with fried food since it's stocked with vegetables and some of Indonesia's most interesting ingredients: melinjo, bilimbi, chayote. A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
Warung Surabaya , Jl. Abdul Rachman Saleh, Jakarta. Sop buntut. Find out for yourself. Sop Buntut Oxtail Soup. The title says it all. It is a soup with Oxtail as its main hero. Although believed that oxtail soup was invented in London in the seventeenth century but this Indonesian version of oxtail soup is popular as ever. It is a healthy and hearty soup loved by many people. The oxtail is usually fried or barbecued and combined with a soup base. Very tasty and yummy. As you may or may not already know, most of Indonesian street food has something to do with peanut sauce.
This dish contain steamed fish dumplings. The portion comes with steamed potato, cabbage, egg and served with peanut sauce. If you want to go all local, the best way to enjoy Siomay is from a bicycle vendor, who carts his large steamer at the back of his bike. Street food at its best. This product is so sinful that we cannot help but be seduced by it. Cost merely around 25 cents a pack and you get a quick and satisfying snack.
It is none other than our very own Indonesian Instant Noodles! The meal revolves around rice cooked in coconut milk. It is quite similar to Nasi Lemak from our neighbouring country, Malaysia. The difference is that nasi uduk is usually served with fried chicken, tempe soybean cake , shredded omelette, fried onion, anchovies and topped with sambal and emping melinjo nut crackers.
You definitely cannot leave out sambal for Nasi Uduk. This dish is popular among lunchtime crowds. One of our favorite desserts would be Indonesian Sweet Martabak. It is an Indonesian version of a pancake.
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