Satay is an Indonesian dish that is popular and versatile. It consists of skewered meat served with a sauce. All types of meat can be used to make satay, including some rare varieties like a crocodile or snake meat, which may be used in order to make satay, but marinating the meat before grilling is necessary.
It is believed that Satay came from the Indonesian Java region and was created under the influence of Muslim traders from India. Another theory states that satay was established as a variation on Indian kebab by Indonesian street vendors in the 19th century.
Rendang is a meat dish from Indonesia originating from the West Sumatra by the Minangkabau people. This recipe has a long cooking process and is renowned for its spiciness. Because of its consistency and distinctive flavors, the Indian curry is often compared.
The theory of how rendang was invented indicates that the generous use of spices and long cooking times to preserve meat was employed in warm and tropical conditions like Indonesia, so unsurprisingly, that the Minangkabau people had a need to conserve meat for a long time.
Karedok is an Indonesian traditional vegetable salad version. This simple and healthy dish includes raw and fresh ingredients, sliced in a traditional peanut sauce. The most widely known vegetable in Karedok such as cucumbers, cabbage, green beans, Thai basil, bean sprouts, and eggplant.
The sauce is made by grinding fried peanuts together with salt, palm sugar, and chili. Other ingredients such as shrimp paste or garlic may change the flavor of the sauce. Karedok is frequently contrasted with another Indonesian specialty, Gado-Gado, because of the use of peanut sauce, but also differs from the use of raw ingredients itself.
4. Gado - Gado
Gado-Gado is a mixed salad Indonesian version. It typically contains a selection of vegetables, eggs, tempeh, and tofu. The vegetables are generally just partially boiled, tossed with a nutty sauce, and then completed with the addition of crispy prawn crackers.
The sauce is traditionally made from cashews, but today's peanuts are more popular due to cheaper prices and availability. The dish reflects Indonesian street food, and since the 16th century, is present in Indonesian society. This classic Indonesian street food is usually sold by street vendors or at hawker centers, and it can be served for breakfast, lunch, or dinner.
Siomay is a steamed cone-shaped fish dumplings, eggs, potatoes, cold garlic, tofu, potatoes, and bitter melon dish from Indonesia. Both ingredients are then steamed, sliced into bite-sized pieces, and spicy peanut sauce is a generous drizzle of the ingredients.
A splash of sweet soy and chili sauce and a drizzle of lime juice form the final touch to the bowl. Siomay is a regular dish particularly popular with students in Indonesia.
Pempek is a traditional Indonesian fish cake made from tapioca and groundfish meat. Palembang City, in the Province of South Sumatra, is the origin of this dish. Pempek original story says that an old citizen of Palembang was tired of traditional fried or grilled fish, so he thought about a creative way to ground the meat with tapioca flour and deep-fried to get a crunchy snack.
He then cycled the area and sold the fish cakes to the residents of Palembang. Pempek has over time been regarded as a lovely snack and is now a traditional Indonesian delicacy. The cakes are typically steamed round or rectangular and fried in vegetable oil right before being served and cut into pieces in bite shape.
Bakso is a popular meatball soup from Indonesia. It developed out of Asian and European influences in Indonesia, as did many other foods in Indonesia. There are various variants of Bakso in Indonesia, but all of them contain three main ingredients, broth, noodles, and balls of beef.
The consistency of the meatballs that should have a springy texture is one thing that distinguishes Bakso from other Asian varieties. Although Bakso is primarily street food, it can be found anywhere from outside eateries to elegant restaurants. Garnishes that are usually added are hard-boiled eggs, wontons, or tofu. The dish is typically served warm with a splash of chili or soy sauce.
Gudeg, a unique dish made with unripe jack fruit cooked in coconut milk, is the most common dish in Indonesia, especially Yogyakarta. The most common varieties are dry and wet Gudeg. The same ingredients are used for both types, but dry Gudeg uses less coconut milk, longer cooked, and much thicker sauce.
Since consumption and transportation are easier today, the dry variety is more popular. It is an Indonesian dish that is normally sold by road sellers or specialized Gudeg restaurants. White rice, chicken, hard-boiled eggs, tempeh, or tofu are the most commonly used condiments with Gudeg.
When purchased at street stalls it is typically wrapped in bamboo leaves in a rectangular package, which called Besek. The dish is eaten for breakfast, lunch, or dinner, and the stalls of food that sell Gudeg are usually open from early morning to late night.
9. Nasi Uduk
Nasi Uduk is one of many rice-based dishes in Indonesia. The rice is cooked with coconut milk together with lemongrass, cloves, pandan leaves, and cinnamon. The method results in marvelously smooth, fragrant rice, and each serving are usually covered with fried shallots right before it is eaten.
It is a dish that never enjoyed on its own but eaten in a selection of side dishes and condiments. Most frequently a variety of stewed and fried meat, rice noodles, eggs, tempeh, tofu, fried anchovies, and rice crackers are eaten with rice.
The most popular condiments in Nasi Uduk are the standard sambal, spicy hot sauce in Indonesia, or peanut sambal.
Serabi, or as known as traditional Indonesian pancakes that generally made from rice flour and cocoon milk or shredded coconut. The pancakes are versatile, they are available with sweet and savory variants and can be adapted with wheat flour and a number of toppings like sugar, bananas, crushed peanuts, jackfruit, or chocolate sprinkles or fermented oncom which includes meat, sausages, or ice cream.
Serabi pancakes are found all over Java but are typically related to Bandung and Solo. Usually, they are accompanied by strawberry, durian, or cocoa-based kinca syrup, and are sold primarily as fast convenient road food.
Source : Taste Atlas