Indonesian Cuisine

Nasi Pecel

Nasi pecel is a Javanese rice dish from Indonesia served with pecel (cooked vegetables and peanut sauce).The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. It tastes best when eaten with fried tempeh and traditional cracker called peyek. It is popular in East and Central Java. The spiciest food I have ever tasted


Nasi Goreng

Nasi goreng , literally meaning “fried rice” in both the Malay and Indonesian languages, is an Indonesian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Southeast Asia.


Mie Ayam

Mie ayam, mi ayam or bakmi ayam (Indonesian for ‘chicken bakmi’) is a common Southeast Asian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam). It especially common in Indonesia,Singapore and Malaysia, and can trace its origin to Chinese cuisine.In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.


Cilok

Cilok is a typical West Java food made of chewy tapioca with additional spices such as peanut sauce, soy sauce, and sauce. Cilok has a round shape like meatballs, only the basic ingredients are different. There are eggs or minced meat in it, because it is made from tapioca basic ingredients, cilok feels chewy when consumed.


Bakso

Bakso or baso is an Indonesian meatball,or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.


Tempe

Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name Tempeh starter.


Ayam geprek

Ayam geprek ( A crispy fried chicken) that served with sambal bajak is Indonesian — more precisely Yogyakarta Javanese cuisine — fried chicken dish consisting of fried chicken that served with sambal bajak, a sambal made using a real Indonesian shrimp paste.


Rujak

Rojak (Malay spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish from Southeast Asia, commonly found in Indonesia, Malaysia and Singapore.Other than referring to this fruit salad dish, the term rojak also means “mixture” or “eclectic mix” in colloquial Malay.


Es Mambo

Ice candy made out from any fruit juice ,milk, or chocolate. One of the new English Intern bougth this one for us to taste. This ice candy is made out of real dragon fruit.


Bakpao

Bakpau is found in Indonesia as a take away food sold by cart street hawkers. Bakpau in Indonesia is usually sold in dabao size (lit: “big pau”), around 10 centimetres (3.9 in) in diameter. To accommodate the dietary restrictions of Indonesia’s Muslim majority, the original pork filling has been replaced with minced beef, diced chicken, or even sweet mung bean paste and red bean paste. These pao with non-meat fillings are still called bakpau by Indonesians, despite the lack of meat. It is usually served with sweet chili sauce. It was brought to The Netherlands by Indos of Chinese heritage during the repatriation following the independence of Indonesia.


Nasi campur

Nasi campur (Indonesian/Malay: “mixed rice”, also called nasi rames in Indonesia) refers to an Indonesian dish of a scoop of nasi putih (white rice) accompanied by small portions of a number of other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. Depending on origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia and popular in Malaysia, Singapore, Brunei, and southern Thailand, and also the Netherlands through its colonial ties with Indonesia. A similar form called chanpurū exists in Okinawa.


Es campur

In Indonesia, es campur is sold from humble traveling trolley to restaurants. For Indonesian Muslims, es campur and kolak are popular treats during Ramadan for iftar, often sold prior to breaking the fast. It is quite similar to es teler and es doger although with different content.

This one is like the Indonesia Halo Halo.


Nasi ayam goreng

Ayam goreng is a Southeast Asian dish consisting of chicken deep fried in oil. Ayam goreng literally means “fried chicken” in Indonesian and Malay. Unlike the Southern United States-style fried chicken, this Southeast Asian version does not have batter on it and is not coated in flour and is richer in spices.


Serabi

Serabi, also called surabi, srabi, also known in Thailand as khanom khrok, is an Indonesian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the pancake is usually eaten with kinca or thick golden-brownish-colored coconut sugar syrup. However, another savoury version also existed that uses oncom toppings. Different provinces in various Asian countries have their own serabi recipes corresponding to local tastes.

Roti Kukus

Steamed bread,typically made from wheat, that is prepared by steaming instead of baking. Steamed bread is produced and consumed all around the world.

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