- Rendang
Rendang is a spicy
meat dish which originated from the Minangkabau ethnic group of Indonesia, and
is now commonly served across the country. One of the characteristic foods of
Minangkabau culture, it is served at ceremonial occasions and to honour guests.
Rendang is also commonly served among the Malay community in Malaysia, and is
also popular in Singapore, Brunei, the southern Philippines and southern
Thailand. Rendang is traditionally prepared by the Indonesian and Malaysian
community during festive occasions such as traditional ceremonies, wedding
feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang
as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000
people held by CNN International chose Rendang as the number one dish of their
'World’s 50 Most Delicious Foods (Readers' Pick)' list.
- Gudeg
Gudeg is a traditional
food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young
unripe jack fruit (Javanese: gori, Indonesian: nangka muda) boiled for several
hours with palm sugar, and coconut milk. Additional spices include garlic,
shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the
latter giving a reddish brown color to the dish. It is also called Green Jack
Fruit Sweet Stew. Gudeg is served with white rice, chicken, hard-boiled egg,
tofu and/or tempeh, and a stew made of crisp beef skins (sambel goreng krecek).
There are several
types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style.
Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg
includes more coconut milk. The most common gudeg comes from Yogyakarta, and is
usually sweeter, drier and reddish in color because of the addition of teak
leaves. Solo gudeg from the city of Surakarta and is more watery and soupy with
lots of coconut milk and whitish in color because teak leaves are generally not
added. The East-Javanese style of gudeg has a spicier and hotter taste compared
to the Yogyakarta-style gudeg (which is sweeter). Gudeg is traditionally
associated with Yogyakarta, and Yogyakarta is sometimes nicknamed "Kota
Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in
the Wijilan area to the east side of the Yogyakarta Kraton (Sultan's palace).
Gudeg can be packed into a besek (box made from bamboo), kendil (clay jar), or
can.
- Bakso
Bakso or baso is
Indonesian meatball or meat paste made from beef surimi and is similar in
texture to the Chinese beef ball, fish ball, or pork ball. Bakso is commonly
made from beef with a small quantity of tapioca flour, however bakso can also
be made from other ingredients, such as chicken, fish, or shrimp. Bakso are
usually served in a bowl of beef broth, with yellow noodles, bihun (rice
vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green
cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton,
sprinkled with fried shallots and celery. Bakso can be found all across
Indonesia; from the traveling cart street vendors to restaurants. Today various
types of ready to cook bakso also available as frozen food commonly sold in
supermarkets in Indonesia. Slices of bakso often used and mixed as compliments
in mi goreng, nasi goreng, or cap cai recipes.
Unlike other meatball recipes,
bakso has a consistent firm, dense, homogeneous texture due to the
polymerization of myosin in the beef surimi.
- Sate
Satay or sate, is a
dish of seasoned, skewered and grilled meat, served with a sauce. Satay may
consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other
meats, or tofu; the more authentic version uses skewers from the midrib of the
coconut palm frond, although bamboo skewers are often used. These are grilled
or barbecued over a wood or charcoal fire, then served with various spicy
seasonings.
Satay originated in
Java, Indonesia. It is available almost anywhere in Indonesia, where it has
become a national dish. It is also popular in many other Southeast Asian
countries, including Malaysia, Singapore, Brunei, the Philippines, and
Thailand, as well as in Suriname and the Netherlands, as Indonesia and Suriname
are former Dutch colonies.
Satay is a very
popular delicacy in Indonesia; the country's diverse ethnic groups' culinary
arts (see Indonesian cuisine) have produced a wide variety of satays. In
Indonesia, satay can be obtained from a travelling satay vendor, from a
street-side tent-restaurant, in an upper-class restaurant, or during
traditional celebration feasts. In Malaysia, satay is a popular dish—especially
during celebrations—and can be found throughout the country.
- Gado-gado
Indonesian salad of
slightly boiled vegetables and hard-boiled eggs served with a peanut sauce
dressing. Gado-gado in Indonesian literary means "mix-mix" since it
is made of rich mixture of vegetables such as potatoes, string beans, bean
sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh
and hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped
with krupuk and sprinkles of fried shallots. Gado-gado is different from lotek
atah or karedok which uses raw vegetables. Another similar dish is the Javanese
pecel.
Gado-gado is thought
to have originally been a Sundanese dish. It is widely available from hawkers
carts, stalls (warung) and restaurants and hotels in Indonesia; it is also
served in Indonesian-style restaurants worldwide. Though it is customarily
called a salad, the sauce is a larger component of gado-gado than is usual in
Western-style salads; the vegetables should be well coated with it. Formerly,
gado-gado sauce was generally made to order, sometimes in front of the
customers to suit their personal preference for the amount of chili pepper
included. However, particularly in the West, gado-gado sauce is often prepared
ahead of time and in bulk, Gado-gado sauce is also available in dried form,
which simply needs to be rehydrated by adding hot water. Gado-gado sauce is not
to be confused with satay sauce, which is also a peanut sauce.
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