Indonesian Food
Indonesian Food
12 Indonesian food that we meet every day
Indonesian Food 12 recipe every day
12 Indonesian food that we meet :
Here I will explain about 12 Indonesian food
Here is a list of everyday Indonesian foods that we often encounter in stalls or in restaurants, and these foods are definitely delicious and addictive, let's see, Indonesian food.
1. Sambal
While technically more of a condiment, the chili-based sauce known as sambal is a staple at all Indonesian tables.
Dishes aren't complete unless they've 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. So beloved is sambal, some restaurants have made it their main attraction, with options that include young mango, mushroom and durian.
Kinds of sambal:
2. Sate
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.
Sate Ragusa serves legendary satay that dates to the 1950s. Its signature spaghetti ice cream is a perfect dish to cleanse the palate after a meal.
Kinds of sate :
3. Meatball
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.
The 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.
4. 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 ayam garners fame with its sweet, creamy, coconut-milk base. It's usually topped with crispy shallots and fried garlic, and as much or little sambal as taste buds can take.
5. Fried rice
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 the experience, diners can try nasi gila (or "crazy rice") and see how many different kinds of meat they can find buried among the grains -- yes, those are hot dog slices.
6. 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 gudeg, it's served with rice, boiled egg, chicken and crispy, fried beef skin.
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7. 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 is called Rawon Setan (Devil's soup) in Surabaya.
8. 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 cah kangkung it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins.
9. Fried duck
Pepes ikan signifies the steaming of food in banana leaves, pepes ikan, 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.
10. Sayur asem
This clear, refreshing soup sayur asem derived from tamarind pairs well with fried food since it's stocked with vegetables and some of Indonesia's most interesting ingredients: melinjo, bilimbi, chayote. A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
11. 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 rendang dried version, which can be kept for months (like jerky) is reserved for honored guests and important celebrations.
12. Fried Duck
Fried Ducks are common companions to rice fields around Indonesia, but they can be difficult to prepare for consumption. Too often fried duck comes as a mass of tiny bones and overly fried oily meat. That doesn't make it any less worthy of the top 40, though.
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