Satay (/ˈsæteɪ/ SA-tay, /ˈsɑːteɪ/ SAH-tay), or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish from Indonesia.
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.
Rendang is a spicy meat dish which originated in Indonesia, especially the ethnic group of Minangkabau people, 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 traditionally prepared during traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr).
Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), literally meaning “fried rice” in Indonesian, is an Indonesian rice dish with pieces of meat and vegetables added.
It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns.
Bandrek is a traditional hot, sweet and spicy beverage native to Sundanese of West Java, Indonesia. The Sundanese people who live in the cool, highlands consume bandrek to warm themselves at night and during cold weather.
This hot beverage is made of a mixture of jahe (ginger) essence, gula merah (palm sugar) and kayu manis (cinnamon). Other ingredients such as, star anise, cloves, coriander seeds, cardamom pods, lemongrass, and a small amount of black pepper are sometimes added. Milk can also be added to the mix, depending on one’s taste. Sweetened condensed milk or coconut milk is commonly used for this purpose.
Pecel is a traditional Javanese salad, consisting of mixed vegetables in a peanut sauce dressing.
Pecel has been strongly associated with Javanese cuisine. In Malaysia, it is called as pecal which is introduced by the Javanese immigrants. Pecel is also very popular in Suriname, where it was introduced by the Javanese Surinamese.
Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) stewed 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 often described as “green jack fruit sweet stew”.
Soto (also known as sroto, tauto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Soto is sometimes considered Indonesia’s national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels.
Sekoteng is a typical Central Javanese drink made from ginger water which is usually served hot. Other ingredients that are usually mixed into sekoteng drinks are green beans, peanuts, ‘pacar cina’, and slices of bread.
Sekoteng is usually served at night. Sekoteng is usually sold around by using a pickup cart. One side for a ginger water pot and a stove while the other side is a mixture of ingredients and a place to prepare sekoteng.
Papeda or bubur sagu, is sago congee, a staple food of native people in Maluku and Papua. It is commonly found in eastern Indonesia, as the counterpart of central and western Indonesian cuisines that favour rice as their staple food.
Papeda is made by cooking sago starch with water and stirring until it coagulates. It has a glue-like consistency and texture. Papeda is usually eaten with yellow soup made from mackerel, tuna or mubara fish spiced with turmeric and lime. Sayur bunga pepaya (papaya flower bud vegetables) and tumis kangkung (stir-fried water spinach) are often served as side dish vegetables to accompany papeda.