Category: Indonesian cuisine

Some popular dishes that originated in Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.
Satay Sapi - BBQ Beef Satay Skewers

BBQ Beef Satay Skewers – Satay Sapi

Nicely spiced cubes of tender steak are cooked on the barbie and served with a full-flavoured peanut sauce.

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Sop Buntut

Sop Buntut – Javanese Oxtail Soup

In Indonesian cuisine, oxtail soup (sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served in vegetable soup with rich but clear beef broth.

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Tinutuan - Bubur Manado - Manadonese Porridge

Tinutuan – Bubur Manado – Manadonese Porridge

Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp, which is then mixed with corn kernels and various leafy vegetables.

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Hard-boiled Eggs in Coconut Milk

Opor Telur – Hard-boiled Eggs in Coconut Milk

This is one of those super-easy recipes where you just put everything into a pot and stir occasionally. This versatile dish can be served as a side dish, snack, or main meal.

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Bubur Ayam - Indonesian Chicken Congee

Bubur Ayam – Indonesian Chicken Congee

Bubur ayam is an Indonesian rice congee with shredded chicken served with condiments such as sliced spring onion and fried shallots.

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Telur Berwarna - Marbled Eggs

Telur Berwarna – Marbled Eggs

The South-East Asian love of bright colours is reflected in this favourite garnish for a festive meal. Employing the method used by the Chinese in their marbled tea eggs, Indonesians give hard-boiled eggs a marbling of bright red, green or yellow.

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Bumbu Pecel - Indonesian Peanut Sauce

Bumbu Pecel – Balinese Peanut Sauce

A Balinese sauce based on chillies, peanuts, tamarind and coconut sugar. Liquid is added to the paste to make a sauce consistency when ready to use. It is commonly served over boiled vegetables, similar to the sauce used in Gado-gado.

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Kwetiau Goreng Stir Fried Flat Rice Noodles

Kwetiau Goreng

Kwetiau goreng (Indonesian for “fried flat noodle”) is a Chinese Indonesian and Malay Singaporean stir fried flat rice noodles, it is a flavourful and spicy fried noodle dish common in Indonesia.

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Shrimp Cracker

Prawn Crackers

Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from tapioca flour and prawns that serve as flavouring.

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Nasi Liwet

Nasi Liwet

Nasi liwet is a succulent rice dish cooked in coconut milk, chicken broth and spices, from Solo, Central Java, Indonesia.

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Base Gede - Balinese Basic Spice Paste

Base Gede – Balinese Basic Spice Paste

An aromatic and slightly hot spice blend that is excellent for making curries of any sort (with or without meat). This blend can vitalize soups, fish dishes with coconut milk, or even tempeh recipes.

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Kue Lapis Surabaya

Kue Lapis Surabaya

Lapis Surabaya is a delicious 3 layered cake, coming from Indonesian cuisine. Three batter mixes are prepared, two with a naturally produced yellow colour, the other is mixed with cocoa powder to produce a dark brown colour.

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Opor Ayam

Opor Ayam – Braised Chicken in Coconut Milk

Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java.

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Serundeng - Sauteed Grated Coconut

Serundeng – Sauteed Grated Coconut

Serundeng is an Indonesian sauteed grated coconut that is often used as a side dish to accompany rice.

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Balinese Cuisine

Balinese Cuisine

Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian.

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