Items listed above are really for beginners, those who find them easily on daily basis may not too impressed with the list. Must ask reference to Indonesia's culinary expert for "intermediate" Indonesian foods than something most people already know. Those dishes which most of people like to eat everyday, mostly it's easily found on of Java. There are very many Indonesian dishes that taste is extraordinary. I just put a list of foods that I've tried so far. The following foods may be something you've never tasted. Most of these foods contained in the outskirts of the road and you wont find ata restaurant, you do not need to go to a restaurant to taste these foods, the price is not too expensive, with 10,000 money you will be able to taste the food
1. Sambal
Chili-based sauce known as sambal is a staple at all 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.
2.Bakso
President Barack Obama remembered it as one of his favorites during a visit to Jakarta last November. 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.
3. Nasi Goreng
Indonesia fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar, pickled cucumber and carrots.
4. Nasi Padang
It is 100 percent Indonesian, dozen dishes -- goopy curries with floating fish heads or rubbery cow’s feet -- stacked up on your table. Dig in with your hands then wash the spice away with a sweet iced tea.
5. Pecel lele
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.
6. Satay
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. "sate madura" served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts.
7. Soto
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.
8. Mie ayam
bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken. The secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
9. 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.
10. 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.
Chili-based sauce known as sambal is a staple at all 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.
President Barack Obama remembered it as one of his favorites during a visit to Jakarta last November. 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.
Indonesia fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar, pickled cucumber and carrots.
It is 100 percent Indonesian, dozen dishes -- goopy curries with floating fish heads or rubbery cow’s feet -- stacked up on your table. Dig in with your hands then wash the spice away with a sweet iced tea.
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.
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. "sate madura" served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts.
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.
bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken. The secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
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.
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.
