Regional Dishes in Indonesia

Indonesian cuisine often demonstrates complex flavour acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as gurih (savory which equate to umami) and pedas(hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter). Five main Indonesian cooking methods are goreng (frying), bakar (roasting) or panggang (grilling), tumis (stir frying), rebus (boiling) and kukus (steaming).

Iga Penyet

Posted at 29 Sep 2014

Iga penyet (English: Squeezed ribs) is Indonesian — more precisely East Javanese cuisine — fried beef spare ribs served with spicy sambal terasi. The fried beef ribs is squeezed against a mortar filled with sambal, and usually served with lalab vegetables and steamed rice. It was first popular in East Javanese Surabaya city, and now has spread across Indonesia.

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Nasi Liwet

Posted at 29 Sep 2014

Nasi liwet is a succulent rice dish cooked in coconut milk, chicken broth and spices, from Solo, Central Java, Indonesia. Common steamed rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk, chicken broth, salam leaves and lemongrass, thus giving the rice a rich, aromatic and succulent taste. Nasi liwet is a traditional Javanese way of cooking rice in coconut milk.

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Tumpeng

Posted at 29 Sep 2014

Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steamed rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).

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Urap

Posted at 29 Sep 2014

Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. Urap is usually found as a prerequisite side dish of Javanese tumpeng, a cone shaped rice mound surrounded with assorted dishes, as well as part of a nasi kuning dish. In Balinese cuisine it is known as Urab sayur.

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Rawon

Posted at 29 Sep 2014

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. Originally from Surabaya in Indonesian province of East Java. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup.

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