VARIETY CULINARY IN INDONESIA

Variety Culinary in Indonesia

Indonesia is known as spices. So, you can find various cuisines in Indonesia. Some of them I got reference from CNNGo and the others I got it when I have vacation in other cities.

Sambal

The chili-based sauce known as sambal is a staple at al Indonesian tables. Dishes are not complete unless they have a hearty dollop of the stuff, a combination of chilies, sharp fermented shrimp paste, tangy lime juice, sugar and salt all pounded up with mortar and pestle. Some restaurants have made it their main attraction, with options that include young mango, mushroom and durian. You can find any kinds of

Sambal in every city in Indonesia.

Satay

These tasty meat skewers cook up over coals so hot they need fans to waft the smoke away.Whether it’s chicken, goat, mutton or rabbit, the scrappy morsels get marinated in turmeric, barbecued and then bathed in a hearty dose of peanut sauce.Other nations now lay claim to sate, but Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders. Each vendor seeks distinction, but "sate madura" –- served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts.

For legendary satay that dates to the 1950s, try Sate Ragusa (Jl. Veteran 1 No. 10) and cleanse the palate after with Ragusa’s signature spaghetti ice cream.

Bakso

A favorite among students, this savory meatball noodle soup gained international fame when U.S. President Barack Obama remembered it as one of his favorites during a visit to Jakarta last November. It takes on many forms; meatballs –- springy or rubbery, the size of golf balls or bigger -– are made from chicken, beef, pork or some amorphous combination of them all. Sold mostly from pushcarts called kaki lima , bakso comes garnished with fried shallots, boiled egg and wontons. Bakso can be found in every city of Indonesia.

Soto

This traditional meat soup comprises a broth and ingredients that vary across the archipelago. Common street versions are made of a simple, clear soup flavored with chicken, goat or beef. In Jakarta, home of the indigenous Betawi, soto Betawi garners fame with its sweet, creamy, coconut-milk base. Top it with crispy shallots and fried garlic, and as much or little sambal as your taste buds can take. For stylish street food in air-conditioned bliss hit up Kafe Betawi (Jl. MH. Thamrin No. 1, Grand Indonesia; +62 (0)21 2358 0501). Or for an East Javanese version, try Soto Madura (Jl. Juanda No.16).

Nasi goreng

Considered Indonesia’s national dish, this take on Asian fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar , pickled cucumber and carrots. To add an element of fun to your dining experience, try nasi gila (literally :crazy rice") and see how many different kinds of meat you can find buried among the grains. Nasi Goreng can be found in every city of Indonesia. It has different taste of each.

Gado-gado

Literally “mix-mix,” the term gado-gado is often used to describe situations that are all mixed up -– Jakarta, for instance, is a gado-gado city. As a food, however, it is one of Indonesia’s best-known dishes, essentially a vegetable salad bathed in the country’s classic peanut sauce. At its base are boiled long beans, spinach, potato,corn, egg and bean sprouts coupled with cucumber, tofu and tempe. Gado-gado gets sweeter as you travel eastward through Indonesia -- but Jakartans swear by the cashew sauce at Gado-Gado Boplo (Jalan Panglima Polim 4; +62 (0)21 724 8334).

Nasi uduk

A perennial favorite among native Betawi, the meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements. It almost always includes fried chicken, boiled eggs and tempe (soybean cake) with anchovies and is topped with emping (melinjo nut crackers). It’s cheap, fast and popular among lunchtime crowds. Nearly four decades old and still going strong Nasi Uduk

Babe Saman (Kebon Kacang 9; +62 (0)21 314 1842) packs in everyone from students to celebrities morning, noon and night.

Nasi padang

Singaporeans may say they can’t live without it, but nasi padang, named after its birth city in Sumatra, is 100 percent Indonesian. Chose from among more than a dozen dishes -- goopy curries with floating fish heads or rubbery cow’s feet -- stacked up on your table. “It always looks so dead,” a friend once said. Indeed, otak (brain) leaves little to the imagination. Chuck away the cutlery and dig in with your hands then wash the spice away with a sweet iced tea. Try out any Sederhana or head for Garuda Nasi Padang; Jl. Gajah Mada, Medan, Sumatra.

Gudeg

Fit for a sultan it may not be, but gudeg is certainly the signature of the royal city of Yogyakarta. The sweet jackfruit stew is boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender it falls apart with little chewing.Other spices are thrown into the mix but teak leaves give it a brown coloring. Like nasi uduk, it is served with rice,boiled egg, chicken and crispy, fried beef skin . Gudeg is one of traditional foods in Yogyakarta.

Rawon

A beef stew from East Java that goes heavy on the keluak nut to give it a nutty flavor and a deep, black color. The soup base also mingles with garlic, shallots, ginger, turmeric and red chili to make it nice and spicy. The most famous variant, Rawon Setan (literally Devil’s soup) is found in Surabaya (Jl. Embong Malang).

Pecel Lele

The sight of fried catfish may surprise first-time diners since it looks almost the same as it does living -- eyeballs and all. 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. If you want to go native, head to Bakmie GM near Sarinah Mall and look for the “Pecel Lele” banner that shields diners from the street as they dig into the sweet, grilled meat.

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. To see how mom makes it, check out

Ibu Endang Warung (Jl. Cipete Raya opposite Epilogue).

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. See why people fly from Jakarta to scarf the crispy skinned pork at Warung

Ibu Oka (Jl Suweta, Ubud), but be sure to get there before 3 p.m.

Gulai

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. For a tangy fish-head curry, try Pagi-Sore, a national franchise that hails from Sumatra (Jl. Pondok No. 143, Padang).

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. Bubur ayam is also popular in the wee hours of the morning. Join the late-night revelers at Bubur Ayam Mang Oyo, Jl. Sulanjana (near Gasibu), Bandung.

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 (Jl. Veteran 1No. 10.) He also makes a mean dried-squid salad called juhi.

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. Try it along with gurame at Santika, Jl. Bendungan Hilir across from the market.

Pepes ikan

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 LekirNo. 1; +62 (0)21 722 6683) does it best by dousing it in chili and placing pepper icons on the menu – the three-pepper maximum has serious attitude.

Nasi Pecel

Nasi Pecel is one of traditional food in Madiun, East Java. Nasi pecel is a Javanese rice dish served with pecel (cooked vegetables and peanut sauce). The vegetables are usually kangkung or water spinach, long

beans, cassavaleaves, papaya leaves, and in East Java often used kembang turi. It tastes best when eaten with fried tempeh and traditional cracker called peyek. Try this on Jl. H.O.S Cokroaminoto Madiun (In front of Fire Club).

Pempek

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, literally 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 with cuka, dark dipping sauce made from vinegar, chili and sugar. Try Pempek Wak Ayah Lemak at Kebon Sirih, Palembang.

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,bilimbing, chayote. A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor Counterintuitively, this West Javanese dish is great at Warung Surabaya (Jl. DR. Abdul Rachman Saleh).

Sop buntut

Revitalized by the chef at Hotel Borabodor in 1973 after a food and beverage staffer saw a government minister eating a bowl on the street, oxtail soup is loved by Indonesians from all classes. The high-end version -- now the domain of Indonesia’s diplomatic corps -- uses imported Australian beef, 7,000 kilograms a month to be precise, and comes complete with steamed rice, pickles,lime and sambal. For a less pretentious outlet, try Sop Buntut Bogor Café (Pacific Place Mall, level 5; +62 (0)21 5797 3238).

Ketoprak

Not to be confused with the theatrical drama of the same name that re-enacts Javanese legends, this Ketoprak is made from vermicelli, tofu, packed rice cake and bean sprouts. It rounds out the quintet of pestle-and-mortar- based dishes that include gado-gado and pecel, and is a simple street dish that tastes mostly of peanuts and spice but is chockfull of carbohydrates. Any street vendor will do, but to stave off a funny tummy try Gado-Gado Kartika (Jl.Pinang Emas III; +62 (0)21 750 8846).

Balado terong

The color of this dish is enough to set taste buds going. Nothing more than grilled purple eggplant topped with heaps of chili sauce made from dried shrimp paste ( balacan), it calls for a substantial portion of rice to evenout the fire-engine flavor. Enjoy the low-light ambiance at Seribu Rasa (Jl. Haji Agus Salim 128;

+62 (0)21 392 8892), which delights in the use of balacan.

Lontong sayur

Boiled for hours in coconut leaf casings, the glutinous packed rice cake known as lontong is one of the best vehicles for pairing with thick peanut sauces and curries. It serves as the base for this savory morning favorite, a coconut-milk curry made with young papaya, soy-braised tofu and hard-boiled eggs. Crushed up krupuk add a little crunch to get you going. Pak Sule draws a crowd to his street stand outside the ANZ building on Jl. Gatot Subroto before 10 a.m.

Rendang
Perhaps Padang’s most famed curry, rendang is not an everyday food since it takes time and skill to make. Its secret is in the gravy, which wraps around the beef for hours until, ideally, it’s splendidly tender. A dried version, which can be kept for months (like jerky) is reserved for honored guests and important celebrations. If you stop by Sederhana (Jl. Gandaria Tengah III No. 23; +62 (0)21 725 0172) for Padang, you can’t let this plate pass you.

Sop kambing

If Indonesia ever got cold enough to necessitate a winter stew sop kambing would be even more popular. A robust soup with a yellow broth full of celery, tomato, and great chunks of goat meat, this dish could make the Campbell’s soup man quiver. Be warned if you have high blood pressure since the dish will heat you up. Ginger, lime leaf, candlenut and spring onion give it peppery smell that adds to its refreshingly earthy flavor. Try Sop Kaki Kambing (Jl. Kendal) nestled in among a stretch of roadside eateries.

Ikan bakar

Grilled fish, plain and simple. But in a country with more than17,000 islands, fish is bound to feature prominently.While squid and prawns have a place in Indonesian cuisine, ikan bakar gets a far better showing for a fleshy texture that is great for dipping. It is usually marinated in the typical trove of spices and served with a soy and chili-based sauce. Try the gurame, a Sundanese star, at Ikan Bakar Cianjur (Jl. Cipete Raya

No. 35; +62 (0)21 7590 0222).

Daun papaya

Papaya is one of the fastest growing trees in Southeast Asia, and its bitter leaves are great for sautéing. This dish is common in Manado, but regional variations have made it popular among the leaf-and-seed-eating crowd, a bigbunch in Indonesia. For a crisp version head to Bumbu Desa (Jl. Suryo No. 38; +62 (0)21 720 1244).

Otak-otak

Another famed fish cake from Palembang, otak-otak has a more charming appearance, since it’s wrapped in banana leaves before being grilled over charcoal. Indigenous Sumatrans eat it with red chili mixed with fermented soy sauce, but in Jakarta it is served with Java’s ubiquitous peanut sauce. Pick a few small parcels up from any bicycle vendor, or dine in style at Harum Manis (Jl. Mas Mansyur No. 26; +62 (0)21 5794 1727), where the delicate fish flavor goes down well with Indonesian-styled ice cream.

Martabak

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; Jl TWK Mohd Daudsyah, Banda Aceh.

Tahu gejrot

These clouds of golden, fried tofu look like little packages behind the windows of the boxes from which they are sold. Tofu is a poor man’s snack, but that also makes it prevalent. Keep an eye out for the vendors who cart stacks of the fluffy fried tofu from devices slung across their shoulders. For a version steeped in sweet soy sauce and chili and served in a pestle and mortar, head to Menteng Plaza (Jl. HOS Cokrominoto).

Siomay

Think of it as Indonesia’s version of dim sum -- traditional steamed fish dumplings known in China as shaomai. A complete portion comes with a steamed potato, cabbage, egg, and bitter gourd, and is served with a boiled peanut sauce similar to gado-gado. Perhaps Indonesia’s most ubiquitous traveling street food, the best way to dine on siomay is from a bicycle vendor, who carts his large steamer around on the back of his bike.For the less health- inclined, an alternative to siomay is batagor, which is fried instead of steamed. Siomay Pak Lili at Jl. Geger Kalong Girang, Bandung.

Bakpia

Bakpia Pathok are small, round-shaped Indonesian sweet rolls, usually stuffed with mung beans, but have recently come in other fillings as well (e.g. chocolate, durian, and evencheese). They are one of Yogyakarta's specialties named after a "suburb" in this city (Pathok) where these sweet pastries were originated. These sweet rolls are similar to bigger Indonesian "pia" the only difference being the size. They are commercially packaged in small boxes and sold at many food shops in Yogyakarta. Bakpia was influenced and originated from Chinese sweet rolls. They are purchased by visitors of Yogyakarta as gifts for friends and family. It is sold in many Bakpia shops around Yogyakarta, also in many small stores.

Madu mongso

Madumongso is a snack made from black rice as the base ingredients. Sweet mixed with sour taste because black rice processed first before being fermented (through the process of fermentation ). After so then processed again by adding sugar , coconut milk , and some fruit pineapple before being cooked up to be like alunkhead / porridge. Madumongso usually wrapped in oil paper colorful. Some of my American’s friends said it like a wine. The most famous madumongso is Tawon, you can found it in Madiun

Gorengan

Literally “fried foods,” gorengan are the most prolific snacks in all of Indonesia. Street carts typically offer crispy golden nuggets of tempe, cassava and tofu, as well as fried bananas, sweet potatoes, vegetables fritters made from shredded carrot, cabbage and bean sprouts and fermented soybean cakes. Stop by any kaki lima and walk away with an oil-stained news-wrapping topped with a handful of green chili.

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