14 Indonesian Foods We Can't Live Without
by : Wan Nita Ulfani. Monday, 06 March 2017 04:21
It's time to give Indonesia's culinary credentials some time in the limelight.
Here we run through a mouth-watering array of broth-soaked noodles, fiery curries, banana-wrapped fish and vegetable salads with sweet peanut dressing.
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.
2. Satay
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.
3. Bakso
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 Betawi 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. 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.
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. Gado-gado
Literally "mix-mix," the term gado-gado is often used to describe situations that are all mixed up -- Jakarta, for instance, is a gado-gado city.
As a food, however, it's one of Indonesia's best-known dishes, essentially a vegetable salad bathed in the country's classic peanut sauce.
7. Nasi uduk
A perennial favorite among native Betawi, nasi uduk is 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).
8. Nasi padang
Singaporeans may say they can't live without it, but nasi padang, named after its birth city in Sumatra, is 100% Indonesian.
Nasi padang is a meal with steamed rice accompanied by more than a dozen dishes -- goopy curries with floating fish heads or rubbery cow's feet -- stacked up on the table.
9. 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.
10. Bakmi goreng
Noodles compete with rice for carbohydrate of choice in Indonesia, ranging from broad and flat (kwetiau) to scrawny vermicelli (bihun).
The best are bakmi -- pencil-thin and, in this case, fried with egg, meat and vegetables.
11. 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 nasi uduk, it's served with rice, boiled egg, chicken and crispy, fried beef skin.
12. 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.
13. Pecel Lele
The sight of fried catfish may surprise first-time diners since it looks almost the same as it does living.
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.
14. Opor Ayam
It is staple on tables around the end of Ramadan, when it's served with packed rice cakes (ketupat).
A little like a mild curry with less prep time required, it's filled with Indonesia's signature spices -- garlic, ginger, cumin and coriander.
