There won't be finished talking about the best Indonesian dishes. The variations and taste will lead you to unique experiences when traveling to Indonesia! here are the best Indonesian dishes ever:
1. Satay
Satay or Sate is very popular in Indonesia, with its variations.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.
2. 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.
3. 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.
4. 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).
4. 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 sodead,” 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.
6. Ayam goreng
The key to Indonesian fried chicken is the use of small village birds, whose freedom to run around the yard makes them tastier than the big chunks of meat at KFC.
Variations on that chain have cropped up across the country -- rumor has it that Wong Solo was founded by a polygamist, so franchisees must have multiple wives.
7. Mi goreng
Noodles compete with rice for carbohydrate of choice in Indonesia, ranging from broad and flat (kwetiau) to scrawny vermicelli (bihun).
8. Gudeg
Fit for a sultan it may not be, but gudeg is certainly the signature of the royal city of Yogyakarta. The sweet jack fruit 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
9. 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.
10. 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.
11. 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.
12. 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 withcuka, a dark dipping sauce made from vinegar, chili and sugar.
13. 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.
14. Ikan bakar
Grilled fish, plain and simple. But in a country with more than 17,000 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.
15. Bebek goreng
Ducks are common companions to rice fields around Indonesia, but they can be difficult to prepare for consumption.
1. Satay
Satay or Sate is very popular in Indonesia, with its variations.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.
2. 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.
3. 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.
4. 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).
4. 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 sodead,” 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.
6. Ayam goreng
The key to Indonesian fried chicken is the use of small village birds, whose freedom to run around the yard makes them tastier than the big chunks of meat at KFC.
Variations on that chain have cropped up across the country -- rumor has it that Wong Solo was founded by a polygamist, so franchisees must have multiple wives.
7. Mi goreng
Noodles compete with rice for carbohydrate of choice in Indonesia, ranging from broad and flat (kwetiau) to scrawny vermicelli (bihun).
8. Gudeg
Fit for a sultan it may not be, but gudeg is certainly the signature of the royal city of Yogyakarta. The sweet jack fruit 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
9. 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.
10. 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.
11. 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.
12. 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 withcuka, a dark dipping sauce made from vinegar, chili and sugar.
13. 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.
14. Ikan bakar
Grilled fish, plain and simple. But in a country with more than 17,000 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.
15. Bebek goreng
Ducks are common companions to rice fields around Indonesia, but they can be difficult to prepare for consumption.
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