Here, I'll feed you with my fifteen favorite Indonesian food till you full !
Nasi Tumpeng
Nasi Tumpeng is a cone-shaped rice dish like mountain with its side dishes (meat and vegetables). Traditionally featured in Selamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself usually yellow rice which is colored with turmeric. The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf and surrounded by assorted by Indonesian dishes such as Urap vegetables, fried chicken, Gepuk (sweet and spicy fried beef), Abon (beef floss), Semur (beef stew in sweet soy sauce), Teri Kacang (anchovy with peanuts), fried prawn, Telur Pindang (boiled marble egg), shredded omelette, Orek Tempe (sweet and dry friend Tempe), Perkedel Kentang (mashed potato fritters), Perkedel Jagung (corn fritters), Sambal Goreng Ati (liver in chilli sauce) and many other things.
Nasi Timbel
Nasi Timbel is a hot steamed rice wrapped inside banana leaf. It's a traditional Sundanese cuisine from West Java. The heat of hot-cooked rice touches the banana leaf and produce a unique aroma. It's made in ways similar to making Lontong, compressed, rolled and wrapped in banana leaves, it then evolves into a complete dish served with various side dishes such as fried chicken, Gepuk (fried beef), Jambal Roti (salted fish), fried Tempe/tofu, salted duck egg, Sayur Asem, with Lalab (vegetable) and Sambal. Nasi Timbel later evolved to Nasi Bakar.
Nasi Goreng, means fried rice, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with sweet soy sauce, shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. Nasi Goreng has been called the national dish of Indonesia, though there are many other contenders. There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart, eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties. In 2011 an online poll by 35.000 people held by CNN International chose Nasi Goreng as the number two of their 'World's 50 Most Delicious Foods' after Rendang.
Rendang is a spicy meat dish which originated from Minangkabau ethnic group of Indonesia and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it's served at ceremonial occasions and to honour guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, Rendang is traditionally prepared by Indonesian community during festive occasions. Culinary experts often describe Rendang as West Sumatra caramelized beef curry. In 2011 an online poll by 35.000 people held by CNN International chose Rendang as the number one dish of their 'World's 50 Most Delicious Foods' list.
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Sate (Satay)
Sate or Satay is a dish of seasoned, skewered and grilled meat served with sauce. Sate may consist of diced or sliced mutton, beef or chicken, the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Sate originated in Java, Indonesia. Sate is available in almost anywhere in Indonesia, where it has become a national dish. It's also popular in many other Southeast Asian countries including Malaysia, Singapore, Brunei, Philippines, Thailand as well as in Nedherland, as Indonesia is a former Dutch colony. Sate is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups culinary arts have produced a wide variety of satays. In Indonesia, Sate can be obtained from a travelling Sate vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. Close analogues are Yakitori from Japan, Shish Kebab from Turkey, Shashlik from Caucasus, Chuanr from China and Sosatie from South Africa. It listed at number 14 on 'World's 50 Most Delicious Foods' list complied by CNN International in 2011.
Indonesia has the richest variations of Satay in the world. It's usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking. They are Sate Madura, Sate Padang, Sate Ponorogo, Sate Tegal, Sate Ambal, Sate Blora, Sate Matang, Sate Banjar, Sate Makassar, Sate Buntel, Sate Lilit, Sate Pusut, Sate Ampet, Sate Maranggi, Sate Lembut, Sate Manis, Sate Kambing, Sate Ayam, Sate Kerbau, Sate Kelinci, Sate Burung Ayam-Ayaman, Sate Bandeng, Sate Belut, Sate Udang, Sate Kuda, Sate Bulus, Sate Ular, Sate Babi, Sate Kulit, Sate Hati, Sate Usus, Sate Babat, Sate Kerang, Sate Telur Puyuh, Sate Telur Muda, Sate Torpedo, Sate Susu, Sate Kere.
Indonesia has the richest variations of Satay in the world. It's usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking. They are Sate Madura, Sate Padang, Sate Ponorogo, Sate Tegal, Sate Ambal, Sate Blora, Sate Matang, Sate Banjar, Sate Makassar, Sate Buntel, Sate Lilit, Sate Pusut, Sate Ampet, Sate Maranggi, Sate Lembut, Sate Manis, Sate Kambing, Sate Ayam, Sate Kerbau, Sate Kelinci, Sate Burung Ayam-Ayaman, Sate Bandeng, Sate Belut, Sate Udang, Sate Kuda, Sate Bulus, Sate Ular, Sate Babi, Sate Kulit, Sate Hati, Sate Usus, Sate Babat, Sate Kerang, Sate Telur Puyuh, Sate Telur Muda, Sate Torpedo, Sate Susu, Sate Kere.
Soto is a traditional soup mainly composed of broth, meat and vegetables. It's a common dish, found in many regional variations of Indonesian cuisine. Normally many traditional soups are called Soto, whereas foreign and Western influenced soups are called Sop. Soto is sometimes considered Indonesia's national dish, as it's served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners to fine dining restaurants and luxurious hotels. Soto, especially Soto Ayam (chicken soto), is considered as Indonesia counterpart of chicken soup. Because it's always served warm with tender texture, in most of Indonesian households it's considered an Indonesian comfort food. Introduced to Suriname by Javanese migrants, it's considered part of the national cuisine of that country too, spelled Saoto. Many town areas have their own regional versions of Soto, so Soto can be classified by regional style : Soto Ambon, Soto Bandung, Soto Banjar, Soto Bangkong, Soto Banyumas, Soto Betawi, Soto Kediri, Soto Kudus, Soto Lamongan, Soto Madura, Soto Makassar, Soto Medan, Soto Padang, Soto Pekalongan, Soto Semarang, Soto Tegal. Other Sotos are named based on their chief ingredient : Soto Ayam, Soto Babat, Soto Babi, Soto Kaki, Soto Mie, Soto Tangkar.
Bakso is Indonesian meatball or meat paste made from beef surimi and is commonly made from beef with a small quatity of tapioca flour, however Bakso can also be made from other ingredients, such as chicken, fish or shrimp. Bakso are usually served in a bowl of beef broth with yellow noodle, Bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within Bakso), Chinese green cabbage, bean sprout, Siomay (steamed meat dumping), and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia, from the travelling cart street vendors to restaurants.
Today various types of ready cook Bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of Bakso often used and mixed as compliments in Mi Goreng, Nasi Goreng or Cap Cay recipes. Today most of Bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Bakso Solo and Bakso Malang are the most popular variant, the name comes from the city it comes from, Solo in Central Java and Malang in East Java. In Malang, Bakso Bakar (roasted Bakso) is also popular. As most Indonesian are Muslim, generally Bakso is made from beef or mixed with chicken. There are variant of Bakso : Bakso Urat, Bakso Ayam, Bakso Tenis or Bakso Telur, Bakso Gepeng, Bakso Ikan, Bakso Udang, Bakso Malang, Bakso Keju, Bakso Kotak, Bakso Bakar.
Today various types of ready cook Bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of Bakso often used and mixed as compliments in Mi Goreng, Nasi Goreng or Cap Cay recipes. Today most of Bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Bakso Solo and Bakso Malang are the most popular variant, the name comes from the city it comes from, Solo in Central Java and Malang in East Java. In Malang, Bakso Bakar (roasted Bakso) is also popular. As most Indonesian are Muslim, generally Bakso is made from beef or mixed with chicken. There are variant of Bakso : Bakso Urat, Bakso Ayam, Bakso Tenis or Bakso Telur, Bakso Gepeng, Bakso Ikan, Bakso Udang, Bakso Malang, Bakso Keju, Bakso Kotak, Bakso Bakar.
Batagor
Batagor (abbreviation from Baso Tahu Goreng, Sundanese and Indonesian fried Bakso and tofu) is Sundanese Indonesian fried fish dumplings served with peanut sauce. It's traditionally made from Tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel and prawn also can be used to make Batagor. Just like Siomay, other complements to Batagor are steamed cabbage, potatoes, bitter gourd and tofu. Batagor is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chilli sauce and a dash of lime juice. Because being fried, Batagor have crispy and crunchy texture. Since the serving method is identical, today Batagor and Siomay often sold under one vendor, with Batagor offered as variation or addition to Siomay. Batagor is ubiquitous in Indonesian cities. It can be found in street-side foodstalls, travelling carts and restaurants. Batagor was invented in 1980s in Bandung, West Java and the most famous variety is Batagor Bandung. It has been adapted into local Sundanese cuisine.
Gado-Gado
Gado-Gado (in Indonesian or Betawi language) also known as Lotek (in Sundanese and Javanese) is a Betawi dish or Indonesian salad consisting of boiled vegetables served with peanut sauce dressing. It's different from Karedok for its fresh and raw version of the vegetable covered with peanut sauce. Another similar but not the same dish is Javanese Pecel. It's thought to have originally been a Sundanese dish. It's widely served from hawkers carts, warung (stall) as well as in restaurants and hotels both in Indonesia and worldwide. Gado-Gado is part of a wide range of Indonesian dressing and salad combinations, along with Lotek, Pecel and Karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches per order, in front of the customers to suit customer's personal preference on the degree of spiciness (the amount of chilli pepper).
However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-Gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-Gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce. Gado-Gado sauce is not to be confused with Satay sauce. Many stores now offer Gado-Gado dressing in dried blocks to which simply require to add hot water, making it easier and cheaper to cook at home.
The exact composition of the vegetable salad varies, but usually comprises a mixture of some of blanched-shredded, chopped or sliced green vegetables (such as cabbage, Kangkung), bean sprouts, young boiled jack fruit, string bean, bitter melon and corn (outside of Indonesia, people improvise with whatever vegetables that are available), uncooked-sliced cucumber and lettuce, fried tofu and Tempe, sliced boiled potatoes, peeled and sliced boiled eggs. The authentic Gado-Gado does not have carrot and tomatoes. Only the aforementioned vegetables are added to the dish. What distinguishes Gado-Gado from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies as well.
While traditionally homemade, there are now many commercial versions widely available these days. The common primary ingredients of the peanut sauce are ground fried peanuts (kidney beans may be substituted for a richer taste), coconut sugar or palm sugar (can substitute brown sugar), chillies (according to taste), lime juice, Terasi (dried prawn paste), tamarind water and water to dilute. Gado-Gado is always served with Krupuk, some kind of crackers usually tapioca crackers, or also with Emping (Indonesia style fried crackers which are made from Melinjo). In Indonesia, Gado-Gado is usually served with rice or Lontong (rice cake wrapped in banana leaf).
However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-Gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-Gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce. Gado-Gado sauce is not to be confused with Satay sauce. Many stores now offer Gado-Gado dressing in dried blocks to which simply require to add hot water, making it easier and cheaper to cook at home.
The exact composition of the vegetable salad varies, but usually comprises a mixture of some of blanched-shredded, chopped or sliced green vegetables (such as cabbage, Kangkung), bean sprouts, young boiled jack fruit, string bean, bitter melon and corn (outside of Indonesia, people improvise with whatever vegetables that are available), uncooked-sliced cucumber and lettuce, fried tofu and Tempe, sliced boiled potatoes, peeled and sliced boiled eggs. The authentic Gado-Gado does not have carrot and tomatoes. Only the aforementioned vegetables are added to the dish. What distinguishes Gado-Gado from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies as well.
While traditionally homemade, there are now many commercial versions widely available these days. The common primary ingredients of the peanut sauce are ground fried peanuts (kidney beans may be substituted for a richer taste), coconut sugar or palm sugar (can substitute brown sugar), chillies (according to taste), lime juice, Terasi (dried prawn paste), tamarind water and water to dilute. Gado-Gado is always served with Krupuk, some kind of crackers usually tapioca crackers, or also with Emping (Indonesia style fried crackers which are made from Melinjo). In Indonesia, Gado-Gado is usually served with rice or Lontong (rice cake wrapped in banana leaf).
Gorengan
Gorengan is Indonesian assorted fritters. Many kinds of fritters sold on travelling cart or street side vendors. Various kinds of ingredients were battered and deep fried such as Pisang Goreng (banana fritters), Tempe or Tahu Goreng (fried Tempe/tofu), Bala-Bala or Bakwan (flour with chopped cabbage and carrot), Cireng, Combro, Misro, Kroket, Pastel, Ubi Goreng (sweet potato), Singkong Goreng (cassava chunk), Sukun (breadfruit), Nanas Goreng (pineapple). Gorengan were usually eaten with fresh bird's eye chilli. Another type of Indonesian fritters are Perkedel Jagung (corn fritter) and Perkedel Kentang (potato fritter).
Rujak
Rujak is a traditional fruit and vegetable salad dish. The typical Indonesian fruit Rujak consists of slices of assorted tropical fruits such as Jambu Air (water apple), pineapple, raw mangos, Bengkoang (jicama), Kedondong, cucumber and raw red Ubi Jalar (sweet potato). Sometimes Malang variants of green apple, Belimbing (star fruit) and Jeruk Bali (pomelo) are added. The sweet and spicy-hot bumbu Rujak dressing is made of water, Gula Jawa (palm sugar), Asem Jawa (tamarind), ground sauteed peanuts, terasi (shrimp paste), salt, bird's eye chilli and red chilli pepper. All of the fruits are sliced to bite-size and put in the dish. Bumbu Rujak or thick sweet spicy Rujak dressing is poured on the fruit slice. An addition of sambal garam powder (simple mixture of salt and ground red chilli) is put on side as the alternative for those who love a salty taste for their Rujak. In Indonesia there are various kinds of Rujak : Rujak Bebek or Rujak Tumbuk, Rujak Serut, Rujak u' Groeh, Rujak Pengantin, Rujak Kuah Pindang, Rujak Cingur, Rujak Uleg, Rujak Tolet, Rujak Juhi, Rujak Shanghai, Rujak Soto.
Krupuk (crackers) is originate from Indonesia and also known as Keropok in Malaysia, Kropek in Philippines and Kroepoek in Nedherlands due it colonial link with Indonesia and in Suriname, another former Dutch colony. Indonesia has perhaps the largest variety of Krupuk. The term Krupuk refers to the type of relatively large crackers, while the term Kripik refers to smaller bite-size crackers, the counterpart of chips in western cuisine. Usually Krupuk is made from the dried paste from the mixture of starch with other ingredients, while Kripik is usually made entirely from thinly sliced, sun-dried and fried products without any mixture of starch. Certain Indonesian dishes such as Gado Gado, Karedok, Rujak, Asinan, Bubur Ayam and certain kinds of Soto were known to require certain type of Krupuk for toppings. There are numbers of variations on Krupuk : Krupuk Udang, Krupuk Bawang, Krupuk Kampung, Krupuk Gendar, Krupuk Kemplang, Krupuk Ikan, Krupuk Kulit, Krupuk Mie, Rengginang, Rempeyek and Emping which is made from Melinjo nuts (gnetum gnemon).
Sambal is a condiment that has a chilli-based sauce. Typically made from a variety of chilli peppers, it's sometimes a substitute for fresh chillis and can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkerts in many countries. Secondary ingredients of sambals often include shrimp paste and/or fish sauce, garlic, ginger, shallots or green onions, sugar, lime juice and rice vinegar or other vinegars.
In Indonesian archipelago, there are as many as 300 varieties of Sambal. The intensity ranges from mild to very hot. Some of the popular varieties are Sambal Andaliman, Sambal Asam, Sambal Bajak, Sambal Balado, Sambal Colo-Colo, Sambal Dabu-Dabu, Sambal Durian or Sambal Tempoyak, Sambal Gandaria, Sambal Jengkol, Sambal Kalasan, Sambal Kacang, Sambal Kemiri, Sambal Lado Mudo, Sambal Matah, Sambal Ulek/Oelek, Sambal Petai, Sambal Petis, Sambal Pencit (raw mango), Sambal Plecing, Sambal Rica Rica, Sambal Setan, Sambal Taliwang, Sambal Tauco, Sambal Terasi, Sambal Teri Lado, Sambal Tomat, Sambal Tumis, Sambal Goang.
In Indonesian archipelago, there are as many as 300 varieties of Sambal. The intensity ranges from mild to very hot. Some of the popular varieties are Sambal Andaliman, Sambal Asam, Sambal Bajak, Sambal Balado, Sambal Colo-Colo, Sambal Dabu-Dabu, Sambal Durian or Sambal Tempoyak, Sambal Gandaria, Sambal Jengkol, Sambal Kalasan, Sambal Kacang, Sambal Kemiri, Sambal Lado Mudo, Sambal Matah, Sambal Ulek/Oelek, Sambal Petai, Sambal Petis, Sambal Pencit (raw mango), Sambal Plecing, Sambal Rica Rica, Sambal Setan, Sambal Taliwang, Sambal Tauco, Sambal Terasi, Sambal Teri Lado, Sambal Tomat, Sambal Tumis, Sambal Goang.
Es Teler
Es Teler is an Indonesian fruit cocktail. The fruits are avocado, young coconut, jackfruit, cincau and other fruits served with coconut milk, sweetened condensed milk, pandanus amarillyfolius leaf (normally in the form of cocopandan syrup), sugar and a tiny amount of salt. This concotion created by Murniati Widjaja, won a competition in 1982 to come up with a national drink for Indonesia.
Es Cendol
Es Cendol is a traditional dessert originating from Indonesia which popular in Southeast Asia. There is popular belief in Indonesia that the name 'Cendol' is related to and originated from the word jendol in Sundanese, Javanese and Indonesian, which means bump or bulge in reference the sensation of drinking the green worm-like jelly. The dessert's basic ingredients are coconut milk, jelly noodle made from rice flour with green food coloring (usually derived from Pandan leaf), shaved ice and palm sugar. In Sundanese, Cendol is a dark-green pulpy dish of rice or sago flour worms with coconut milk and syrup of areca sugar. In Javanese, Cendol refers to the green jelly-like part of the beverage, while the combination of Cendol, palm sugar and coconut milk is called Dawet.
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