Local Indonesian Cuisine

From Wikiasiantravel

Local Indonesian Cuisine

The Indonesian Cuisine has been influenced by many foreign techniques and ingredients since it was involved in trade with many countries. The local cuisine has made adaptations of foreign food. An example is tempeh, a soy-based dish which is an adaptation of tofu. Adaptations of Chinese dishes are also common, though pork is not used as an ingredient since most of the Indonesians are Muslims. Some Indonesian dishes are also popular overseas and can be found in most of Asia.

Picture Gallery

1 Main Dishes
2 Soups and Stews
3 Rice Dishes
4 Snacks and Sweets

[edit]

Main Dishes

Bakmi Goreng - Indonesian-style fried noodles made with vegetables and served with egg.

Betutu - steamed or roasted chicken or duck. It is also prepared spicy.

Gado-gado - a vegetable salad that usually consists of tofu, tempeh, tomatoes, long bean, beansprouts, green leaf vegetables, potatoes, carrots, cucumber and boiled eggs. It is served with a peanut sauce dressing.

Gulai - a curry dish usually made with chicken, fish and other seafood. A variation is also made with banana blossoms. The color is usually yellow due to the coconut milk and turmeric used in cooking it.

Ikan Bakar - grilled fish often cooked with spices or chili. Besides grilling, it is also cooked by wrapping the fish with banana leaves and cooked on a hotplate. This dish is said to be Malaysian in origin.

Karedok - raw vegetable salad comprising of basil, bean sprouts, cabbage, cucumber, legumes and eggplant. It is usually served with shrimp crackers.

Opor Ayam - a chicken dish with a thick gravy. The chicken is cooked with coconut milk and spices. Tofu and egg are also some usual ingredients.

Rendang - beef cooked in coconut milk and spices. It comes in wet and dry varieties. Rendang could also be made from other meat and even jack fruit or cassava.

Satay - a popular grilled dish consisting of skewered meat served with peanut sauce, often spicy. Almost all kinds of meat are used in cooking this dish and many countries have their own variations.

Tongseng - stir fried lamb in sweet soy sauce. It is cooked with cabbage and other vegetables and added with chili for a spicy taste.

[edit]

Soups and Stews

Bakwan Malang - a flavorful soup with beef balls, fried wontons and tofu.

Gudeg - traditional food made from young jackfruit. It is boiled with palm sugar and spices, giving it the sweet taste. It is also called Green Jack Fruit Sweet Stew.

Sayur Asem - vegetable soup consisting of peanuts, young jack fruit, long beans, tamarind and corn. It is popular for its sweet and sour flavor.

Sayur Lodeh - a vegetable stew cooked with coconut milk. Usual ingredients are cabbage, carrots, firm tofu and numerous spices.

Sop Buntut - Indonesian oxtail soup with carrots, green onions and other spices or alternative vegetables.

Soto - a soup with meat, broth and vegetables. The meat commonly used are beef and chicken but mutton and pork are also used.

[edit]

Rice Dishes

Nasi Campur - a mixed dish consisting of rice , vegetables and meat. There is a wide variation as to the ingredients used in making this dish.

Nasi Goreng - Indonesian fried-rice usually served with sunny-side-up egg and shrimp crackers. Some variations also come with fried chicken and curry.

Nasi Kuning - yellow rice served with a number of side dishes. It is also cooked with coconut milk and turmeric, giving the yellow color.

Nasi Pecel - a rice dish served with boiled vegetables poured with peanut sauce. It is preferably eaten with fried tempeh and crackers.

Nasi Rawon - rice served with dark meat soup, usually beef. It is often accompanied with bean sprouts and salted duck eggs.

Nasi Uduk - steamed rice treated with coconut milk and numerous spices. It is usually served with fried chicken, fried tempeh, cucumber and other vegetables.

[edit]

Snacks and Sweets

Arem Arem - steamed rice cakes stuffed with spice paste.

Bakpia Pathok - pastry stuffed with either of a wide variety of fillings such as mung beans, cheese and chocolate.

Bubur Ketan Hitam - a pudding dessert made with black glutinous rice, palm sugar and coconut milk. Pandan leaves are also used to give aroma to the rice.

Geplak - a sweet snack made from equal measures of coconut and sugar.

Gethuk - a compact snack made of cassava and are commonly sold in roadsides.

Klepon - sweet rice cakes stuffed with palm sugar and rolled on shredded coconut.

Kolak - a sweet treat consisting of coconut milk, palm sugar, tapioca pearls (sago), and banana. Other variations use jackfruit, sweet potato, pumpkin and cassava. It is taken hot while freshly cooked or cold.

Krupuk - a popular snack in some South-eastern countries in Asia. Uncooked strips are compact but become thin and crispy when deep-fried for a few seconds. It is made of flour and usually seafood or fish-flavored.

Lapis Legit - a layered cake made of butter, eggs, flour and sugar.

Lemper - a roll of sticky rice with chicken stuffing. The chicken filling may be cooked with coconut milk and spices.

Martabak Manis - a sweet snack consisting of thick pancakes with chocolate, peanuts and cheese in the middle. There are also variations that use different sweet ingredients instead of the usual filling.

Martabak Telur - a different version of martabak with egg, minced meat and vegetables as filling.

Nagasari - steamed cake consisting of flour, coconut milk and sugar. It is also stuffed with a banana filling and wrapped in banana leaves before steaming.