Indonesian foods we can’t live without

(CNN) — At a poll CNN did a few years ago, our readers voted rendang the most delicious food in the world. Now it’s high time to give culinary credentials to that islands-sprawling nation of Indonesia. Its food deserves 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.
Here are 40 dishes we just can’t live without.

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. So beloved is sambal, some restaurants have made it their main attraction, with options that include young mango, mushroom and durian.
Pedas Abis, Waroeng Spesial Sambal, Jl. RM. Said No.39, Solo, Surakarta

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. 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.
Sate Ragusa serves legendary satay that dates to the 1950s. Its signature spaghetti ice cream is a perfect dish to cleanse the palate after a meal.

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. At its base are boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.

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). It’s cheap, fast and popular among lunchtime crowds.
Nearly four decades old and still going strong, Nasi Uduk Babe Saman packs in everyone from students to celebrities morning, noon and night.

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. The best way is to chuck away the cutlery and dig in with hands then wash the spice away with a sweet iced tea.

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. Variations on that chain have cropped up across the country — rumor has it that one of these was founded by a polygamist, so franchisees must have multiple wives.

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. Vendors add their own special spices for distinction, but the iconic Bakmi Gajah Mada garners a cult following. More modern outlets now make noodles from spinach and beets.

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. The most famous variant is called Rawon Setan (Devil’s soup) in Surabaya.

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

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.

15. Mie ayam

For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken. Chives and sambal add extra flavor — but if it’s done right little else is needed. Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
Bakmi Orpha, a hole in the wall in west Jakarta, draws Ferrari-owning clientele for its deceivingly tasty mie and wontons.

16. 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. Pagi-Sore is a national franchise serves a tangy fish-head curry.

17. Bubur ayam

From blue-collar workers to government ministers, almost everyone starts their day with this rice gruel, a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers. Outside Java variations can include corn, cassava and fish, while a sweeter version — for those who prefer not to start their day with a blast of chili — is made with mung beans.
Source Link : here

Extreme Food in Tomohon

Shocking: Brad tries the chef’s special at the Tomohon market, the most macabre meat market in Indonesia, but even he did not expect to see this on his plate.

Note: This article contains foods of Indonesia that are not common in the Western World. If you are offended by other cultures, are strictly vegetarian, or simply want to remain blissfully unaware of where meat comes from, this article is not for you.

In Search of Bizarre Foods

Tomohon Traditional Meat Market, Sulawesi-
My mission to debunk perhaps the most notorious travel myth, live monkey brains, has brought me through 8 Indonesian islands to one of the most remote places on earth. I had been through dirty back-alley markets serving some of the strangest animals and dishes I’ve ever seen to find the epicenter of bizarre foods. I was excited but what I was about to see was shocking beyond belief.

It is here in Tomohon, Sulawesi where the local Minhasan people are said to eat anything with four legs but the tables and chairs. This might be the only place on earth with fewer food taboos than China, and likely the only place in Indonesia where monkey is still a chef’s special. What I found was raw was and grizzly.

Ancient Traditions Survive

Tomohon is perched in the hills outside of Manado, Sulawesi, in a region with the highest density of Christians in Indonesia. Weird traditional beliefs are still thriving in parts of Sulawesi because Christian faith has been the least oppressive of the imperialistic religions, so the culture is a mix of Christianity with ancient beliefs and customs. In many Muslim areas, historical beliefs have been mostly eradicated.

Rats, Rats Everywhere

Rats are welcome, in fact encouraged at this market. This is “bush meat” at its most refined, almost everything here was found running around the forest yesterday, and indigenous people travel here from all over the region to show off whatever odd animals they’ve found in the forest. On this mysterious island, hot dog takes on an entirely new connotation.

This food is completely organic, free-range, antibiotic free, locally-sourced and farm-to-table. That’s good, right?

Vendors come from far and wide to showcase their live animals

Vendors come from far and wide to showcase their live animals

The Traditional Market

At first glance, this appears to be no different than a typical traditional market. The parking lot is clogged with shared vans and walking vendors selling everything from ice cream and candy to plastic toys and fresh flowers. The front of the market has colorful displays of colorful fruit and pungent spices. But this facade masks a secret.

Flamboyant displays of fresh chilis illuminate the streets of Sulawesi

Everything on Four Legs

As we turn deeper into the thriving central market, the stark difference smacks us in the face. The pungent smells of death fill our noses, burning hair, decaying meat, blood and human sweat. Hordes of flies enjoy an unimaginable feast. The raucous excitement builds the closer we get to the action.

Animals still convulsing in pools of their own warm blood, burning alive in the fires of flame-throwers singing all of their hair off. Saturday is the day the snake vendors come from the villages with their fresh catch, and there is exhilaration in the air. Vendors are welcoming and love to stir the emotions.

These decapitated pig heads are proudly displayed in their own juices

These are not your garden variety rats. They taste just like Kentucky Fried Rabbit.

The Pet Section

The dog area was the most difficult part to see.

Mangy dogs packed so tightly in the cage, yelping and struggling to find a spot big enough to sit down. The puppy dogs cowering with long, pleading faces that tug at your heart strings. Their expressions briefly glow when the cage flies open from a new order, but the optimism is short-lived. They know this is the end for them, patiently taking their last breaths. This must’ve been what Nazi gas chambers were like. As they yelp hysterically, they are bludgeoned on the back of the head with a heavy wooden club to crush their skulls. The cages go silent. Many die with the first blow, but some are still twitching minutes later after repeated beatings.

Pre-roasted dogs showing off their good side

Saturdays are extra special because the snake vendors come to town

Vampire bats: the tongues are the best part if you can stomach the site of them

The Dangers of Bush Meat

Bush meat has long been villainized in western culture as the scapegoat for mankind’s most notorious diseases. The biggest issue is the questionable sourcing animals. Eating here requires a certain degree of trust in the vendors. These vendors don’t know the first thing about the science of food safety. They just know that if they don’t do what they did last week something will go horribly wrong.

Although there is risk in eating bush meat, a line of locals is a positive sign that they are selling reasonably safe food. Their lifelong reputation as a food vendor is tested every day. The entire family business could come crashing down with one small slip-up. Here, food violations are not enforced by the government, but with reputation and the rumor mill.

The best parts of these dogs have been picked-through, leaving only entrails and the less tasty bits

Fine Dining in Tomohon

If you want to eat the more exotic dishes in Tomohon, you must pick your animals at the market and bring them to the restaurants. Walk around and ask the vendors what makes their rats or vampire bats better — there is a fine art to preparing and selling superior rats. With the hair burned off they are easier to transport and cook– just toss them in the back seat and drive off. It is a funny sight to see families carrying bags of dead animals into a nice restaurant.

Dogs are reserved for special occasions since they are more costly than other animals, so it is less broadly consumed than other animals. My driver loves to eat dogs, explaining that they taste like monkey, but also has several as pets. He sees no contradiction as nobody would dare eat a pet dog. He feels better that these dogs come from Muslim areas where dogs are not kept as pets.

They prefer very spicy meals here, likely to cover up the taste of noxious organs and any unfresh meat.

I did not finish the hot dog platter, so they asked me if I wanted to take it home. I joked that, back in the US, they are called doggie bags because the leftovers are fed to the dogs. Here, it is very different.

Paniki: an exotic food dish made with bat, coconut, curry and spices. So good!

Written by : Brad Bernard

Source Link : Mywanderlist.com

Nasi Goreng is the Legend

When it comes to food, we can safely say that it’s one of the most important things we think about when planning a trip! Local cooking classes are a great way to learn about new cultures and dishes.

Not only have we eaten them, we have cooked them too! We’ve learnt so much from taking a cooking class abroad – from how to cook rice properly, to knowing the difference one tiny ingredient can make to a dish!

Fried Rice Cooking Class in Jogja

For many Asian countries, rice is a staple meal, even for breakfast. In Indonesia, their take on fried rice is called Nasi goreng, as the word literally translates to “fried rice”. Though there are many popular food items from Indonesia such as Gado-Gado, satay and even bakmi (noodles), Nasi Goreng remains to be one of the most popular and one of the most satisfying.

Nasi goreng may be enjoyed anywhere in Indonesia, but it can also be found in Singapore, Malaysia and even as far as the Netherlands. In any Indonesian restaurant anywhere in the world, it is a standard menu item as well, proving the popularity of the dish. Nasi goreng is enjoyed by all social classes and can be purchased anywhere from the most posh Indonesian restaurant in the country, to some roadside warung (street vendor) in Bali or food market in Jakarta. Today, it can even be purchased in microwavable paper cups at many local convenience stores in many cities in Indonesia.

What’s in it
Nasi goreng is made with rice, mixed with a number of ingredients such as egg, chicken and some seafood such as prawns or even salted dried fish, known as ikan asin. For flavoring, sweet soy sauce or kecap manis, garlic, tamarind, chili and shallots are added. It is the kecap manis that gives Nasi goreng its distinct flavor and it is what sets it apart from Chinese fried rice and other fried rice variants.

How it’s made
Just like many things in life, Nasi goreng evolved out of practical reasons. Just like fried rice from other countries, Indonesian fried rice came to be as a way of recycling food rather than throwing it away. Rather than disposing of the leftover rice from last night’s dinner, Indonesians decided to fry it for breakfast the next day. This is also why it includes chicken and seafood scraps, which are most likely from last night’s dinner as well.

Where it is from
It is said that it is the Chinese that influenced the Indonesians to make Nasi goreng. The stir-frying technique used in preparing the dish has its roots from Southern China. As far back as the 10th century, the Indonesians and Chinese have been in trade, allowing for many Chinese immigrants to settle into the Indonesian islands.

So, during your trips in Indonesia, you have to try Nasi Goreng Cooking Class and taste your own dish !

Taste Fruit Along the Way

The original version of the following post was first published in January 2015 – approximately one year after my family arrived in Jakarta. Since compiling that post, we have continued to sample (and thoroughly enjoy) many new local fruits and hence an updated and extended version of Tropical Fruits of Indonesia was required (see below).

We hope you find the following information useful and as always, we love to receive your feedback in our Comments section.

I’ll be honest with you, when we first arrived in Jakarta I was almost relieved to see so many familiar varieties of fruit and vegetables, so familiar in fact that a lot of the produce had been imported from my home country (as well as New Zealand, USA and France). Just the sight of apples that I would once find unexciting in my local supermarket suddenly gave me a sense of comfort – nostalgia rears its head at the most unusual times. But I am happy to report that I have made good progress since these early days.

Although our family still enjoys an imported apple be it a Fuji, Gala or Granny Smith, we have now discovered a variety of apple grown here in Java itself – the Malang. It is crunchier than any imported apple that you will eat and you can rest assured that due to the fewer kilometres it has traveled, it’s also more nutritious and has had less impact on the environment, simply getting to you.

Familiar produce at a local supermarket in Jakarta

Back in Melbourne, Australia, I always loved to linger in the fruit and veggie section at the supermarket and this is definitely still the case at my local supermarket in Jakarta. I enjoy picking up unfamiliar fruits and vegetables and using my emerging Bahasa Indonesia, I query the vendors on how best to use the produce in hand. After compiling this story, my family and I had a feast eating all the fruits (and the one vegetable and one legume that I thought were fruits!) When in season mangosteen, dragonfruit, bengkuang, papaya, markisa and malang apples always feature in our fruit bowl (along with local bananas, pineapples and of course, mangoes).

So let us introduce you to our selection of tropical fruits that you must try (but don’t be limited – there’s plenty more for you to sample!)

Mangosteen (Manggis)

Manggis fruit are from an evergreen tree, which is believed to have originated from the Moluccas and Sunda Islands of Indonesia. Manggis are super-sweet and juicy.

Serving suggestion: Eat fresh, add to fruit salad or cold drinks.

Mangosteen (Manggis)

Snake fruit (Salak)

Salak fruit are from a plant related to the palm family. They grow in clusters just above the base of the plant and are native to Java and Sumatra.
Salak are often mildly sweet, crunchy and can be quite dry. They have been compared to a chestnut in flavour and texture.
Serving suggestion: Eat as a whole piece of fruit or add to drinks such as our Salak spiced drink.

Snake fruit (Salak)

Dukuh (Lansa in East Indonesia)

Dukuh fruit grow in clusters on a medium-sized tree and are related to the rambutan.
They are sweet and have a rubbery texture. Each individual fruit is made up of segmented pieces.

Serving suggestion and cooking ideas: Eat as individual fruits, stew and bottle in syrup, add to cool drinks.
Note: Excess consumption of Dukuh can result in a sore throat.


Rose apple (Jambu Air)

Jambu air can be found growing on small-medium sized trees, often seen in the streetscapes of neighbourhoods in Jakarta.
They have a crunchy texture and can be almost tasteless although the white variety is often the sweetest fruit.
Serving suggestion: Jambu air is used in a local salad known as Rujak and is often enjoyed with a sprinkle of lime juice and salt.

Rose apple (Jambu air)

Sirsak (Soursop, Sugar Apple Java)

Sirsak fruit come from a small tree and grow throughout South East Asia.
Sirsak are often considered to be sour in taste but may also develop a mildly sweet flavour. A ripe sirsak is very soft, fleshy and may have a juicy texture. The seeds are known to be poisonous.

Serving suggestion: Add to juices, can also be used in ice cream.

Soursop (Sirsak)

Passionfruit (Markisa)

Passionfruit are native to South America and are cultivated in tropical and subtropical areas. Two varieties are available in Java (white and yellow markisa). They have a sweet and juicy pulp with crunchy seeds.

Serving suggestion and baking ideas: Eat them on their own, add to cake icing, to drinks, fruit salads etc.

Passionfruit (Markisa)

Malang apples (Apel Malang)

Malang apples are grown in East Java, due to the cooler climate in that particular region. It has a crunchy texture and is not particularly sweet. The Malang apple is comparable with more tart apple varieties such as Gravenstein and Cox Orange Pippin.
Serving suggestion: The Malang apple is suited to savoury dishes and cheese platters (or just munching on as a good one is superb!)

Malang Apple

Tamarind (Asam Java)

The tamarind pod comes from a leguminous medium-sized tree indigenous to tropical Africa but now grown widely throughout the tropical belt including South Asia, Northern Australia, Southeast Asia, China and Taiwan.

Asam Java have a fleshy sweet pulp inside mature pods which is used in desserts, can be added to juices or to sweeten drinks. It is regularly found in ‘Jamu’. It can also be used in ice cream and a variety of other sweets. The flesh of the immature pods is very sour and is used in condiments for savoury dishes. The seeds can be roasted and eaten as a snack.

Tamarind (Asam Java)

Bengkuang (Jicama, Yam bean, Mexican turnip)

The Bengkuang is a root vegetable that has a crunchy texture. It can be quite bland or mildly sweet in flavour and has a high water content.
Serving suggestion and cooking ideas: Add to salads (especially coleslaw), include in the filling of lumpia(Indonesian spring rolls) and add to stirfries (similar to water chestnuts).

Jicama (Bengkuang)

Dragonfruit (Buah naga)

Dragonfruit is the fruit of various cactus species which are indigenous to both North and South America. These fruit are called ‘dragonfruit’ reflecting their name in many Asian countries e.g.: In Indonesia, dragonfruit are called ‘buah naga’ where ‘naga’ means dragon and ‘buah’ is the Bahasa Indonesia word for fruit.

Dragonfruit (Buah Naga) are beautiful fruit to eat and also to look at

Serving suggestion: Dragonfruit are best eaten fresh. They tend to be mildly sweet in taste – a surprising contrast to their vibrant appearance. In general, the red dragonfruit tend to be sweeter. The white dragonfruit can often be quite bland.

The red Dragonfruit tend to be sweeter and more flavoursome than the white variety


Rambutan are native to South East Asia, in particular  Malay-Indonesian region. They are closely related to the lychee and longan. The word ‘rambut’ means hair in Bahasa Indonesia, hence the name, ‘rambutan’ due to the fruits’ hairy outer skin.

Serving suggestion: Eat freshly picked from the tree.

Rambutan are a very popular snack

Rambutan are often covered in little black ants so remember to give them a good shake outside before bringing them indoors.

Starfruit (Belimbing)

Starfruit are also called Carambola and are native to Indonesia, Philippines, Vietnam, Malaysia, Bangladesh, India and Sri Lanka. A cross-sectional cut reveals its star shape.

Serving suggestion: The entire fruit is edible and can also be used in cooking. Some uses include: relishes, preserves, and juice drinks.

Starfruit (Belimbing) has a refreshing taste, resembling nashi fruit

Mango (Mangga)

Records of Indonesian mangoes date back many centuries. Originally from India, the mango is cultivated all over the world in tropical and semi-tropical countries. Due to drier weather, most Indonesian mangoes are grown in Central and East Java.

Mangga Harum Manis – one of the many varieties of mangoes available in Indonesia

Serving suggestion and cooking ideas: The ripe mango is consumed as a fresh fruit. More stringy varieties of mangoes are excellent for juice or jam. Sun dried mango is also very popular in Indonesia. Very young fruit is used as a vegetable – either cooked or raw. Indonesian’s love the dish, rujak, in which not only young mango is used, but most young, unripe fruit including kedongdong (ambarella), belimbing (starfruit), carambola, rose apple (jambu air) and many others. The young fruit is sliced into bit-sized pieces and eaten raw with a sauce consisting of kecap manis, palm sugar and sambal.


In Southeast Asia, many people consider the durian to be the “King of fruits”. It has a distinctive size and shape (‘duri’ means spike in Bahasa Indonesia) and a very strong odour. The durian is native to Southeast Asia but has only been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described the flesh of the durian as, ”a rich custard highly flavoured with almonds”.

urians at the local supermarket – you will smell them before you see them!


Source Link : here

Countries for vegetarians

Indonesia ranked as one of the most vegetarian-friendly countries in the world in travel index

Indonesian cuisine has plenty of vegetarian options for those eschewing meat for ethical or health reasons, with tofu and tempe (glorious tempe) being staple proteins of many local diets and superb veggie-centric delights like peanut sauce smothered gado-gado and meaty gudeg (made from unripe jackfruit and coconut milk) considered to be amongst the country’s most iconic dishes.

But vegetarianism as a lifestyle choice is still something of a novelty in Indonesia (vegetarians here often joke that when they tell people they don’t eat meat, a common response is “don’t worry, we have fish”) so we were pleasantly surprised to see Indonesia ranked near the top of the new Global Vegetarian Index released by Oliver’s Travels at #16.

Vegetarian food, Indonesia, Antaranda

The travel website put the index together in honor of October being World Vegetarian Month and to help vegetarian adventurers in planning their future trips. It’s based on three metrics: number of vegetarian restaurants, number of vegetarian restaurants in relation to population size and annual meat consumption per capita.

According to the index, Indonesia has 438 vegetarian restaurants (though we’d have to guess the vast majority of those are located in Ubud) and an annual meat consumption of 11.6 kg per capita (about 1/10th that 111.5 kg of meat your average Australian eats per year, which probably explains how Indonesia managed to beat The Land Down Under by one ranking).

The data used to determine the number of vegetarian restaurants per country comes from HappyCow.net, the world’s leading vegetarian and vegan restaurant listings website, but still we find some of those numbers hard to swallow (there are only 697 vegetarian restaurants in all of India, really?).

But the data on per capita meat consumption is pretty solid and shows that your average Indonesian is getting way more of his calories from plant-based sources than people in most other countries (yes, rice is technically a plant!).

Do you think that Indonesia is truly a vegetarian-friendly country or is this index full of baloney? Let us know in the comments below.


Source link : here

Culinary in Bali

Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island’s inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.[2]

Bebek betutu (smoked duck)

Rice, the primary grain is almost always consumed as a staple accompanied with vegetables, meat and seafood. Pork, chicken, fruit, vegetables and seafood are widely utilized, however just like most of Hindusbeef is never or rarely consumed.[3]

Bali is a popular tourist destination, and the area has quite a lot of cooking schools with daily courses of Balinese cuisine.[4]Night markets, warungs (food stands), and fruit vendors sell local delicacies.[4] Festivals include ornately prepared foods as part of the celebrations. As a popular tourist area, many westernized foods are also available as well as other regional ethnic cuisines.

In Hindu Balinese traditions, certain foodstuffs are served in religious rituals, used as an offering for gods. During religious ceremony, festively decorated fruits and foodstuff are brought to the temple as an offering. Balinese believed that certain foodstuff is an appropriate offering for certain deities. For example pork is favoured by Batara Kala, while ducks are favoured by Hindu gods, such as Brahma. Certain rare foodstuff such as turtle meat is also used in rituals.

bali cuisine, indonesia, culinary, antar anda

Balinese households usually purchase fresh ingredients from the local market every morning, cook and serve them in the late morning to be mainly consumed for lunch. The leftovers are stored to be heated again for family dinner. Other than homemade family dishes, Balinese cuisine are served from humble street side carts and warungs, to fancy restaurants in resorts and five-star hotels. Small family-run warungs are the budget options for street food, serving everything from family dishes for full meals, or snack foods.

Balinese warungs or restaurants usually specified on certain menu, for example there are restaurants that specialized on solely serving babi guling (suckling pig), bebek betutu (crispy duck), or nasi campur (Balinese mixed rice). Some warung specialized on selling tipat cantok(similar to kupat tahu) or nasi jinggo mixed rice.


Balinese nasi campur with meat and fish versions of sate lilit

Bali has a strong rice agriculture tradition in Indonesia, as evidence through centuries old intricate network of sophisticated Subak irrigation system. The Balinese water temples regulates the water allocation of each village’s ricefields in the region. Balinese Hinduism revered Dewi Sri as an important rice goddess.[2] Her and other deities colorful effigies made from colorful sticky rice are often made during religious ceremonies.

Spices and seasonings

Telur bumbu from Bali (boiled eggs in a hot and spicy sauce)

Basa gede, also known as basa rajang, is a spice paste that is a basic ingredient in many Balinese dishes.[2][7][unreliable source?] Basa gedeform the cornerstone of many Balinese dishes. Its ingredients include garlic, red chili peppers, Asian shallotsnutmeggingerturmericpalm sugarcuminshrimp paste and salam leaves (Indonesian bay leaf).[8]

soto babi, indonesia culinary

Soto babi, Balinese pork soto

Balinese dishes are punctuated by basa genep, the typical Balinese spice mix used as the base for many curry and vegetable dishes.[9] As well as bumbu (seasoning) used as a marinade. Tabia lala manis, which is a thin soy sauce with chili peppers, and sambal matah are popular condiments.[10]



Lawar Bali, Indonesia Culinary, Culinary Trips

Balinese preparing pork satay for communal religious ceremony

Balinese foods include lawar (chopped coconutgarlicchilli, with pork or chicken meat and blood), Bebek betutu (duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers), Balinese sate known as sate lilit made from spiced mince pressed onto skewers which are often lemongrass sticks, Babi guling also known as celeng guling (a spit-roasted pig stuffed with chilli, turmericgarlic, and ginger).[10]

In Bali, the mixed rice is called nasi campur Bali or simply nasi Bali. The Balinese nasi campur version of mixed rice may have grilled tuna, fried tofucucumberspinachtempebeef cubes, vegetable curry, corn, chili sauce on the bed of rice. Mixed rice is often sold by street vendors, wrapped in a banana leaf.

Betutu is eaten in Bali as well as Lombok, and West Nusa Tenggara. It is a roasted poultry dish (chicken or duck) with spices. Lawar is a traditional vegetable and meat dish in Bali Vegetable and meat dish served with rice. It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with herbs such as lemon grasskaffir lime leaves, shallots, and garlicBabi guling is a Balinese-style roast pork comparable to Hawaiian luau-style pig.

Other common Indonesian dishes are easily found, such as tempe and tofu are used. Sambal dishes are also served. Bakso, a meatball or meat paste made from beef surimi, can also be found.

Babi Guling Bali

Balinese Babi guling or roasted suckling pig
  • Babi guling, roasted suckling pig, famous in Bali
  • Betutu, steamed or roasted poultry (chicken or duck) highly seasoned. A specialty of Bali and Lombok
  • Bubur Sum-Sum, rice porridge with palm sugar sauce and grated coconut.
  • Bubur Injun (black rice pudding), black sticky rice with coconut milk.
  • Bantal, packages of sticky rice, coconut, sugar and fruit (often bananas or sometimes orange rind or even mango essence).
  • Iga Babi, Balinese pork ribs
  • Kopi Luwak (Luwak coffee), also called civet coffee or “poo coffee”. It is named after the practice of weasel-like animals called civets let loose into coffee plantations at night to eat coffee berries then poop out the coffee beans which are collected, washed and roasted over a fire.[5]
  • Lawar, mixed vegetables and other ingredients
  • Nasi Bali, rice with various dishes
  • Sate Babi (pork satay)
  • Rawon babi, pork spicy stew similar to East Javanese rawon. This Balinese pork version however, is not using any keluak, thus the soup color is not black but rather light brownish grey instead.[11] This meat soup is usually served to accompany nasi bali or babi guling.
  • Sate Lilit, spiced mince meat on a stick
  • Soto Babi, pork soto
  • Sayur Urab, mixed salad
  • Bumbu Bali, Balinese spice of basa genep, commonly used as flavouring agent for chicken, fish or meat. Ayam bumbu Bali means chicken in Balinese spice mixture.
  • Terang Bulan (dessert) A sweet, thick pancake mostly sold by street vendors in the evening with different fillings like condensed milk, chocolate sprinkles, crushed peanuts and cheese. Sometimes called Martabak Manis, however in Bali martabak often refers to a fried roti filled with shredded chicken and eggs so terang bulan is more commonly used, especially in the central regions around Ubud. Often, vendors will sell both.


Brem a Balinese rice wine

Balinese coffee, Kopi Bali, and hot tea, teh panas are popular. Tea is often served with sugar (gula) and condensed milksusu.[4] Brem is Balinese rice wine alcoholic beverage. It is made from fermented mash of black or white glutinous rice (known as Ketan) using a dry-starter, which called as Ragi tape.[12]


Source link : Wikipedia

Jogja Nightlife

Nightlife in Indonesia: Going Out in Yogyakarta

It took just over a week of living in Yogyakarta before my housemates and I were sick of staying in after work. Our weekdays were full of interning at our organizations and evening language lessons, but we were still submersed in the center of this foreign city, and the confines of our house just weren’t as exciting as what existed beyond them.

Stocking up on instant coffee for the rapidly approaching mornings, we decided to use our nights after work to explore just as readily as we did on the weekends. Although Indonesia tends to have a more conservative culture, the popular tourist industry leads to a variety of nightlife, if you’re willing to go out and find it.

Most foreigners and tourists in the Yogyakarta area are familiar with Malioboro Street. It’s the downtown strip in the city and the hub of most of the tourism. If you’re ever bored, this is the place to be. The street seems to be always crowed with a market, vendors, and street food even late into the night. Turning onto some of the side streets, easily accessed by foot, will generally lead you to where the backpacker hotels and hostels exist, and therefore some familiar Western territory. In other words, that’s where you find the bars in this city.

Enough western travelers come through the area that you can find plenty of places to drink a cold Bintang (the local beer in Indonesia) surrounded by cigarette smoke, while someone with a heavy Indonesian accent belts the greatest hits of Bob Marley. Most of the bars off of Malioboro have live music every night and they’re good spots for meeting up with other travelers, foreigners, and English speakers. Try Sosrowijayan Street and stop into any place with a Bingtang sign outside, or walk down to the end of the block and head into Lucifer for their live music.

Other than those few locations, Yogyakarta itself doesn’t have a bar culture like the United States. The Indonesian equivalent exists just a few blocks north on Malioboro Street past the train tracks. Here the market stalls are replaced by street food venders catering to locals sitting on mats on the side of the street. Much like the backpackers a few blocks away, most are just looking for a drink, a bite to eat, and some conversation. The bands are replaced by street musicians and the atmosphere is perfect for a cup of coffee, which is exactly what this block offers.

Turn right on the alley just north past the train tracks and the location becomes a place for locals of all walks of life to mingle and relax. But for a bit of unique culture, the food stalls on this road will be glad to offer you up a cup of their famous kopi joss for about 3,000 rupiah (about $0.25). If you’re feeling chilly on one of Indonesia’s tropical nights fear not; you can guarantee your coffee will stay nice and warm because kopi joss is served with a red-hot coal dropped into the glass.

Although some say it does little more than adding a charred aftertaste to the drink, there are supposed health benefits. The charcoal is thought to mineralize the caffeine, making it a better evening drink, and neutralize the coffee’s natural acidity. I was told when ordering it that it is also supposed to be helpful with an upset stomach. I’ve yet to test any of these theories formally, but I did enjoy sipping the sweet coffee surrounded by friends during an evening out.

Regardless of where you choose to sit down and order drinks for the night, the atmosphere around Malioboro is some of the best in the area. Nearly any foreigner is willing to chat, and many of the locals can be just as eager. Whether it’s while sitting on mats or gathered around the bar, it’s easy to spend an evening taking in any type of culture you like.


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