Long hidden in the shadows of its more famous neighbor Bali, the island of Flores is emerging as a unique destination in its own right. Not only is Flores in the East Nusa Tenggara Province, a staging point to your adventure to Komodo Island, -the lair of the dragons, - Flores is also blessed with an abundance of wonders such as the Tri-colored Lake of Mt. Kelimutu, the Liang Bua Cave archaeological site, and traditional villages like Bena and Compang Ruteng. With over 50 spectacular dive sites, Flores is a paradise for divers and underwater enthusiasts. The island is also surrounded by beautiful beaches with soft pearly white sands.
In addition to these popular attractions, there is still a side of Flores that should yet receive more spotlight: its culinary treats. This island also has various scrumptious traditional food, snacks, as well as delicious drinks that will complete your total adventure
Here are some of the tasty traditional foods and drinks on Flores:
1 | Ubi Nuabosi
Ubi Nuabosi is a type of sweet potato which is very popular on Flores. The sweet potatoes are processed in a variety of ways, the may be boiled, fried, or roasted. The people of Flores usually serve these together with dried salted fish or other dishes. Here, Ubi Noubosi is a source of carbohydrate an acts as an alternative to rice.
Photo source : www.daonlontar.blogspot.co.id
2 | Jawada
Jawada is a traditional sweet snack of Flores that takes the shape of a triangle with a lovely golden brown color. Composed of thin pasta not unlike glass noodles, Jawada resembles curly hair, from which it got its nickname as the "hair cookie". Jawada is made from rice flour, palm sugar, coconut milk, and salt. The dough is pushed through small holes made on a coconut shell to create the thin hair-like shapes. The dough is then deep fried, so it can maintain its crispiness.
Photo source : www.desa-leuwohung.blogspot.co.id
3 | Catemak Jagung
Catemak Jagung or Corn Catemak is a dessert that is highly popular in Flores, and East Nusa Tenggara Province. Made from corn, peanuts, green beans, and pumpkin, this is truly a healthy dish. Although it is known as a dessert that is eaten after the main course, Catemak Jagung is a savory dish and not dessert.
Photo source : www.pajaa.com
4 | Tapa Kolo
Literally translated, "Tapa" means roasted or barbequed, and "Kolo" means rice in a bamboo, so in simple terms, Tapa Kolo is rice which is put inside a small bamboo and then cooked over an open fire. This is a special dish that is usually served for traditional rituals and ceremonies as well as other events. Not just regular rice is used, the rice for Tapa Kolo is a special red rice which locals calls "Deal aka". Tapa Kolo is usually served with chicken, pork, or other meat.
Photo source : www.azzamaviero.com
5 | Se'i
For meat lovers, Se'i is the perfect treat. Se'i is smoked meat cooked in the traditional methods in Flores. Se'I usually uses Beef or pork, but sometimes fish is also used. To make Se'I, the meat is placed over an open fire at a heightrelatively higher than barbequing. This way, it is not the flame that cooks the meat, but the hot smoke. For this reason it takes longer to make Se'I as when compared to barbequing meat. The locals usually slice the freshly smoke meat and eat it right away or cook it again mixed together with a variety of vegetables.
Photo source : www.sobatinfo.com
6 | Moke Drinks
A traditional drink of Flores is Moke, considered by the people of Flores as symbol of friendship and hospitality. The drink is made of palm nectar which is distilled and processed using traditional techniques. There are two types of Moke which are the White Moke and Black Moke. White Moke is made from tapped palm nectar, while the Black Moke is White Moke which has undergone further distilling process which increases its alcohol content and turns it into a liquor, specialty of Flores.
Photo source : www.azzamaviero.com
Who here is as famished as a Hungry Hungry Hippo and would die for a tasty meal that will not only satisfy the tummy, but also pamper your taste buds? Do spoonfuls of rich full-flavored fragrant rice, mouthwatering succulent pieces of meat and titillating spicy goodness sound absolutely delish to you? Well then a plate of Nasi Lemak would just hit the spot!
Surprisingly named as one of the 10 most healthy international breakfasts by Time Magazine, Nasi Lemak tastes devilishly unhealthy, which means its utterly delicious.
Nasi Lemak is a Malay dish, most well-known as one of Malaysia's national dishes, and popular in Singapore and Indonesia, particularly in Sumatra's northern region. In Indonesia, basically consists of fragrant jasmine rice flavored with coconut milk with a side of beef or chicken, peanuts and ikan teri (anchovies), fresh cucumber slices, sambal and an egg. Other side dishes are also available depending on the establishment selling the dish. Sometimes other spices or aromatics are added to the rice to make it more savory and fragrant, such as pandan leaves, bay leaves and lime leaves.
Medan is one of Sumatra's cities offering a more authentic Nasi Lemak, or Nasi Gurih as the locals call it, experience. Its strong rich flavors are so memorable that a trip all the way to Medan would worth it just to have a bite
Delicious Satay, Indonesia’s Most Famous Dish!
Sate, juicy slices of marinated meat on thin bamboo skewers grilled to perfection on a charcoal open fire and accompanied by a delectably savoury sauce - it is no wonder that this dish is one of President Barack Obama’s childhood favourites.Sate (or more commonly known as Satay) is undoubtedly one of Indonesia’s most famous dishes. It is also one of those dishes that most South East Asian countries claim as their own. However historically, it can be traced back to Java as the place where the Indian kebab, imported by Muslim traders, first took on a distinctly more eastern flavour.
Across this colourful archipelago and its diverse ethnic groups, most cultures have made sate their own by creating different variations of this crowd pleasing dish. Where they differ is the spices used, its complimenting sauces and even the way it is skewered.
Here are 7 different types of sate you can find in this wonderfully diverse country.
1 | Sate Ayam (Chicken Satay)
One of the most common types of sate sold across Indonesia (and also the world), Satay Ayam can be bought from street hawkers to 5-Star fine dining establishments. This sate consists of chicken meat marinated in sweet soy sauce and cooked on an open flame grill. It is then served with a spicy peanut or sweet soy sauce, sliced shallots and chopped chillies.
2 | Sate Kambing (Lamb Satay)
Another common type of sate sold across this country is Sate Kambing. Consisting of diced lamb and marinated in minced pineapple (to rid any unpleasant smells and help tenderize the meat), this sate is served with two options of sauces – peanut or sweet soy sauce.
3 | Sate Maranggi
Originating from the city of Purwakarta in West Java, Sate Maranggi is made from lamb or beef. The meat is marinated in a mixture of green chilli paste and cuka lahang (sugar cane vinegar) and served with sliced shallots and diced tomatoes.
4 | Sate Kerang
Sate Kerang is a delicacy from the city of Surabaya in East Java. This dish consists of boiled scallops marinated in lime leaves, ginger, sweet soy sauce and tamarind juice. Once cooked, it is then briefly grilled or sautéed to char its edges.
5 | Sate Padang
Derived from the regency of West Sumatra, home of the popular Padang food, this particular sate is made from ox tongue or beef. The meat is boiled in a mixture of lime leaves, lemongrass, coriander, ginger and turmeric, then char grilled before being served with a thick spicy yellow sauce.
6 | Sate lilit
A specialty from Bali, this sate can be made from a variety of meats such as chicken, fish, pork or even turtle. Most commonly it is made from minced fish which is mixed with shredded coconut, lime juice, coconut milk and shallots. The mince is then wrapped around a skewer of lemongrassed and then grilled over an open flame. When in Bali donot fail to order this yummy sate.
7 | Sate Buntel
A dish famous in the regency of Central Java, this sate is made from minced beef or lamb that is wrapped in a layer of animal fat. Similar to a skewered sausagee, the mince meat is mixed with shallots, garlic, ginger and cumin, stuffed into a fatty membrane and then basted with sweet soy sauce while cooked over a grill.
Yellow Rice: A Fortune in a Plate of Rice
Rice is a staple food for the majority of Indonesian. It holds an important place in the country’s culture. A typical Indonesian meal consists of steamed rice and one or two main dishes. Steamed rice or plain rice is known as “Nasi Putih” or literally White rice.
Experiencing the local culture is a huge part of travelling and trying traditional food is a good way to taste a small part of that culture. Talking about Indonesian food seems to be no end in sight. Fried Rice is indeed famous but variety of rice dishes make Indonesian food is one of the world's greatest cuisines.
Yellow rice or nasi kuning is a method of cooking rice in turmeric. The main ingredients come from shallot, garlic, lemon grass and coconut milk. Sometimes clove and bay leaf are added to give more tastes. The simple way to make Yellow Rice is processing a fresh turmeric in a blender and get the extract juice by strain through a sieve. Put rice, turmeric water and all ingredients in a heavy saucepan or rice cooker. Stir in a lower heat and cook until the rice is done.
Yellow rice commonly a symbol of Indonesian celebrations. It is often served during festivals or other occasions in Indonesia: wedding, birthday, anniversaries, new baby born, house warming. Yellow is a symbol of good fortune, wealth and dignity. The yellow rice is usually stuffed into a cone-shape mold, accompanied by various side dishes such as vegetables, fried chicken, tofu, tempeh, shredded omelette, and beef. These package popular as Nasi Tumpeng (rice cone). Nasi Tumpeng is not a recipe, but instead a symbolic account of a traditional ritual feasts, symbolizes joy and gratitude. The practice to use of Nasi Tumpeng became popular among Indonesians as what is known pre-requirement in any ritual. In Indonesia, each region has their own varieties. People in Manado, North Sulawesi, served yellow rice with spicy shredded tuna while in Kalimantan served with animal protein (egg/chicken/fish/beef) in red sauce made from dried chili called bumbu habang. And when you off to Bali, make sure to try yellow rice served topped with a fried egg or satay (skewered chicken or pork grilled in peanut sauce).
However, it doesn't mean that you have to attend some kind of festivity to get the Yellow rice. You can easily find yellow rice in some local “warung” or street food stall or cart, which typically eaten for breakfast. If you looking for something new to enjoy rice, Yellow Rice will make a big difference in a plate of rice.
The Scrumptious Story of Lontong Cap Go Meh
Although Chinese New Year celebrations are behind us, it is still interesting to talk about the signature dish that is a must to be served at the family dinner table for Cap Go Meh, the 15th and final day of festivities at the start of the Lunar New Year.
In Indonesia , Chinese Peranakan (of mixed descent) families usually gather on the 15th day of the first month in the New Lunar Year, when everyone joyfully shares this special cuisine known as Lontong Cap Go Meh. This is a fusion dish that has been adapted from Javanese cooking. The spread consists of many side dishes and ingredients that are put together to become one festive and scrumptious delight.
There are a number of versions on the history of this savoury dish. The more mundane is that since Chinese immigrants in the 14th century were not allowed to bring women with them, they married local Javanese women, thereby creating a Chinese-Javanese Peranakan culture. As they settled on Java, they also became accustomed to their wives’ traditional cuisine. From then on, every Lunar New Year the traditional Yuanxiao (rice ball) was replaced with lontong, the local rice cake that is then served with various Javanese dishes.
Lontong Cap Go Meh, therefore, is believed to symbolize the assimilation of two cultures, the festive ambiance of New Year and the symbol of good fortune, where the elongated form of the Lontong rice cake is said to be the symbol of Longevity. The eggs cooked as Pindang symbolize fortune and the turmeric coconut milk broth represents Gold as symbol for wealth.
The name Lontong Cap Go Meh itself, has a legendary history dating back to the year when Sam Po Kong, better known as Admiral Zheng He, first set foot in Semarang in Central Java. Here he announced that he will hold a competition for Cap Go Meh celebrations, as to who can make the best soup for that auspicious day. As the news spread, a local headman or Datuk heard of this challenge, a mere one day before, but he still decided to join despite the urgent timing.
He cooked everything that was available nearby and created his version of soup. Sam Po Kong tasted each soup that was created by every participant who came from across the region, each made with their special recipes.
When the winners were about to be finalized, Datuk asked what about his soup. Sam Po Kong then asked one of his troops to register Datuk’s accomplishment as “Luang Tang Shiwu Ming”, meaning this soup with many kinds of ingredients comes in rank 15. In the Hokkien dialect, the troop pronounced it slightly different to: “ Luan Dang Cap Go Mia “ which he announced out loudly. Datuk and other participants then assumed that Sam Po Kong named the soup “Lontong Cap Go Meh” because the dish did contain Lontong as one of its main dishes. Since then, Datuk’s original soup’s creation became famous by that name until this day.
There are at least 9 individually cooked dishes to prepare prior to serving the Lontong Cap Go Meh. These comprise : the Lontong, an elongated rice cake cooked in banana leaf wraps; Opor Ayam or chicken stewed in coconut milk; Sayur Lodeh, a vegetable soup with coconut milk broth; Sambal Goreng Ati, fried liver sauted with chillis; Pindang Egg: sweet flavoured hardboiled eggs; Koya: a powder made of dried shrimp and soy; Sambal Terasi: a spicy chilli paste; Pickles made from cucumber-carrot-shallot-birds eye chilli; and topped off with crunchy Prawn Crackers. This sumptuous spread is the signature dish to be served in the Chinese New Year tradition, still carried out in most cities in Central and East Java, including Semarang.
Nowadays, though, throughout Indonesia, Lontong Cap Go Meh is served on the daily Menu of restaurants serving Peranakan and Indonesian cuisine, such as at Merah Delima, Satay House Senayan and others in Jakarta and other cities.
In the western part of Java, however, a different custom is upheld for Cap Goh Meh. The Peranakan Betawi (Chinese descendents around Jakarta) have another assimilated culture, celebrating the day with a special different dish.
In the old Batavia or Kota Tua area of Jakarta, in Tangki, in the city of Tangerang and at Mauk, it is the custom for children-in-law to bring Bandeng fish to be cooked by the parents in law in Pindang style complete with spicy chilli paste. A similar tradition also applies in Cirebon, Tegal, Pemalang and Pekalongan along the north coast of Java.
Lapis Legit, Indonesia’s Top Traditional Cake: CNN
In an article published by CNN in August 2016, Lapis Legit, - Indonesia’s ultra-fine layer cake - was established as being among the world’s best and most delicious traditional cakes.
Lapis Legit was first introduced during Dutch colonial times in Indonesia. Nonetheless, although it was inspired by the Dutch, it cn rarely be found inHolland itself but can only be found in Indonesia. The reason being its long and complicated process to create this cake, which makes this a work of utter patience to make into the elegant and delicious masterpiece for which Indonesians across the globe are understandably proud to call their own.
This is a layer cake made of a lot (and I mean A LOT) of eggs, traditional Indonesian spices, plenty of butter (best to use Dutch roomboter/ butter). TheDutch in Indonesia used to call this: Spekkoek, meaning lard cake, although no lard has ever been used in it.
Its creation follows a long and painstaking process because the cake requires the baker to meticulously bake the cake layer by fine layer. A classic Lapis Legit cake usually consists of 18 thin layers of yummy spongy goodness.
Throughout the years, the cake has evolved from its original flavors (originally prunes and cheese) as modern bakers now include touches of more contemporary flavors such as chocolate or cinnamon. This is the type of cake that will make you truly to appreciate the true meaning of 'love at first bite'..
Makassar, capital city of South Sulawesi Province is not only known as the central gateway to east Indonesia but also as entry point to the marvels of Sulawesi. Here is your staging point before embarking on an adventure to the majestic highlands of Toraja, the stunning Bantimurung Bulusaraung National Park, as well as the fascinating traditional ship building dockyards in Bulukumba and the underwater treasures of Taka Bonerate National Park.
The city itself is not short of intriguing attractions with plenty to choose from. However, what defines Makassar best is its large variety of scrumptious culinary delights. From appetizers to desserts, from fresh fruits to freshly caught seafood, this is the city that truly has it all when it comes to flavor. So, here's a glimpse of some of the culinary treasures that you definitely should taste when you are in Makassar:
1 | Konro Soup
Photo source: www.santapsedap.com
Strong, spicy, and simply scrumptious, this dish perfectly captures the essence of a true 'Makassar' characteristics. Featuring a huge chunk of Beef's rib at the center of a brown-black-ish broth, it is where the tenderness of meat fuses beautifully with the strong tasting spices of the soup. Aside from the beef's rib, the dish is made from a mixture of rich spices, which include coriander, keluwak (Pangiumedule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bay leaf). Like most Indonesian Food, Konro Soup is also served with steamed rice, however in Makassar sometimes it is served with buras or ketupat rice cakes. Today, there are variations of this dish called Konro Bakar or Grilled Ribs marinated and coated in spices typical to Konro Soup.
2 | Coto Makassar
Image source: Shutterstock
Coto Makassar, also known as Coto Mangkasara is probably the most popular dish of Makassar. Found in almost every corner of the city, the dish is simply a 'must try' to make your visit to Makassar complete. Another variation of Indonesian's popular 'Soto' soup or stew, coto Makassar uses beef mixed with various innards such as liver, lungs, heart, tripe, or cow's brain. Instead of steamed rice, this soup is traditionally served with ketupat or buras rice cakes. The dish includes many different spices and has been strongly influenced by Middle Eastern cuisine with cumin, coriander and cinnamon, and the addition of fermented soya beans, or tauco.
3 | Fresh Sea Food
As a long time harbor town and located close to some of the deepest seas in the Indonesian archipelago, Makassar is definitely THE place to fill your tummy with a wealth of seafood. From scrumptious chili crabs, steamed prawns, sweet and sour squids, to barbecued fish, you can find all sorts of seafood here and they all are freshly caught from the ocean.
You can also try some uncommon seafood that are rarely found elsewhere such as what the locals call 'Kulu-kulu' fish. This oddly square shaped fish may look a bit peculiar, but the taste is definitely far from peculiar; simply delicious.With plenty of seafood restaurants as well as street food stalls that you can find here, one thing is for sure: Makassar is truly a seafood paradise.
Makassar is popular for its sweet and meaty crabs, that can be wrapped for take-away as special souvenirs to carry home by those travelling by plane.
4 | NyukNyang: The Meatballs of Makassar
Bakso, the meatballs soup which is said to be one the favorite dishes of former USA President, Barrack Obama, can be found throughout the Indonesian Archipelago. However, Makassar has its own distinct Bakso called Nyuk Nyang. Aside from the common boiled Bakso meatballs soup, there is also deep fried Nyuk Nyang simply called Nyuk Nyang Goreng or Fried Nyuk Nyang. Both are delicious. Most Nyuk Nyang are made from beef, however there are also made from pork, so be sure to ask the waiters before ordering them.
5 | Es Pisang Ijo and Es Palu Butung: Go Bananas!
Image source: Shutterstock
Craving for some sweet desserts? Makassar has the perfect treats for you: Es Pisang Ijo and Es Palu Butung. Highlighting the tenderness and sweetness of a fresh Banana, the two desserts may have their differences, but for sure they'll make you 'go bananas' for more.
Es Pisang Ijo or translated as The Green Banana Ice consists of a steamed ripe banana wrapped in a green pancake- like dough made from rice flour (hence the name) topped with a vla or custard made from coconut milk and syrup and then added with some ice shreds or cubes. Sharing the same sweet custard, Banana in Es Palu Butung is not wrapped in dough, but are steamed before being served. What makes both desserts exceptionally scrumptious is that these two can only be made with certain kinds of bananas. Es Pisang Ijo needs to be made with Pisang Kepok or Saba Bananas, while Es Palu Butung only uses Pisang Raja (Plantains).
Bon Appetit! Selamat Makan!
Photo source of header banner: Shutterstock
There are many things to do when traveling to regions across Indonesia. Well, in Medan, there is one thing you must do and that is eating the ultra delicious Lontong Sayur Medan.
Lontong Sayur Medan is a complete dish filled with yummy proteins that can be eaten for breakfast, lunch or dinner. The dish consists of a soup known as sayur lodeh (vegetable soup cooked with coconut milk), tofu and tempe, lontong (steamed rice in banana leaves), sambal, boiled egg, rendang, and many other optional side dishes.
Where can you get this dish? Well, it’s basically sprawled in restaurants, food stalls or even street vendors across the bustling capital of North Sumatra. However, we have come up with a list of some of the best places for you to try some tasty lontong sayur when you are in Medan. The bonus? All of these places are extremely affordable and won’t leave your pockets dry of cash.
LONTONG KAK LIN
This food stall is located across SMA (high school) 1 in Medan and quite popular among the locals. This is the perfect place to enjoy your first experience of lontong sayur. Aside from being comfortable, the food stall is also affordable and serves other types of delicious food.
Jalan Teuku Cik di Tiro No 76 (in front of SMA 1 Medan)
Opening hours: 06:30-18:00 local time
The name of this food stall is Lontong Warintek because it is located right next to an internet café called ‘Warintek’. What makes this place unique? Well, a dish of yummy lontong sayur Medan at this food stall, which has been operating for 25 years, comes with some tasty crunchy potato crisps on top.
Jalan dr Mansur, near the intersection of Jalan Setiabudi Medan
Opening hours: 06:30-11:30 (local time)
LONTONG MALAM BU SARI
Unlike other lontong sayur Medan food stalls, this establishment opens its’ business after sunset. What’s so special about this place? You can add some yummy bakwan (mix-vegetable fritter) and noodle crackers to your meal.
Jalan Medan Area Selatan
Opening hours: 18:30 – after midnight (local time)
LONTONG TERENAK DI DUNIA
This establishment named itself Lontong Terenak di Dunia (The Best Lontong in the World), after Indonesian Vice President Jusuf Kalla visited Medan and actually stated that the lontong sayur here was the best he ever tasted in the world. If that’s not enough to tempt you, then you should also know that a plate of this yummy dish here comes with some scrumptious sweet potato crisps, delicious rendang and tasty tauco (fermented yellow soybean paste).
Jalan S Parman (the parking lot of Harley Davidson Medan)
Opening Hours: 12:00-17:00 (local time)
LONTONG BANG IWAN
This is the place to go if you want to try some lontong sayur Medan that is different than how it is usually served. Aside from being served with some tasty keripik balado (spicy potato chips) on top, the soup is made from a mixture of peanuts, sayur lodeh and tauco paste.
Jalan T Cik Di Tiro
Opening Hours: 07:00-14:00 (local time)
Nutritious Tinutuan Porridge: A Taste of Manado Cuisine
Among lovers of the archipelago’s delicious and diverse culinary delights, Manado’s cuisine has become a sort of by word of the exotic Bunaken Marine Park in North Sulawesi. At a first glance, this typical Manadonese porridge may not look that attractive, but despite its rather disorderly appearance, this traditional dish is tasty indeed, and should not be bypassed while visiting the city of Manado capital of North Sulawesi.
Typical Manado cuisine is the result of an abundance of highly flavored herbs combined with a touch of spiciness, giving every dish a unique and deliciously rich flavor. Tinutuan porridge is no exception. This vegetarian dish – popularly known as Bubur Manado - is a unique combination of savory and spicy flavors with a splash of freshness. Usually found on the breakfast menu, Tinutuan Porridge is a sort of icon of Manado, to the point that the City of Manado is sometimes referred to as Tinutuan City.
Unlike the usual chicken porridge, which is somewhat yellowish in color, the appearance of Tinutuan is very much like a big jumble of vegetables atop a bowl of rice. The vegetables included in the mix are pumpkin, sweet potato, cassava, kangkung (watercress), corn, spinach and a few others. These vegetables are spiced with garlic, lemongrass, bay leaves, ginger and salt.
Making this highly nutritious porridge is quite an easy task. Rice, the main ingredient, is first boiled and seasoned with the garlic, lemongrass, bay leaves and salt. When the rice is about half cooked, add the pieces of cassava, followed by the corn, sweet potato and pumpkin. Once all ingredients have become quite soft, the other vegetables may be added. Continue cooking until the texture thickens, and all ingredients are thoroughly cooked, but be sure not to overcook it!
A clear indicator of a perfectly prepared porridge is when the yellow colors of the pumpkin, sweet potato and corn have fused with the color of the rice. The natural sweetness of these same three ingredients combined with a spicy flavor play an especially essential role in Tintuan’s unique taste. The porridge is normally complemented with freshly cut tomato sambal and ricaroa, a sort of fish-flavored chili sauce. Tinutuan porridge is also served with salted fish, and sometimes comes with added noodles.
One serving of Tinutuan porridge is said to meet all your nutritional needs for the day as the wide variety of vegetables included in the mix are high in vitamins and rich in nutritional value. To try this tasty dish yourself, visit Wakeke Road, a crowded and popular street lined with rows of stalls selling Tinutuan Porridge as well as other typical Manadonese dishes.
In the evenings, visit the Boulevard area by the sea which becomes a hive of activity at sunset. This area has rows of restaurants serving Manadonese dishes and other delicious cuisines.
Experience Jakarta Street Food Scene for Local Delicacies
Living in a country that has endless variety of food and drinks, Indonesians do eat out, but the majority does not go to restaurants. The local food scene relies heavily on street food. Indonesians savour the delicious meals offered by ubiquitous street vendors day and night for breakfast, lunch and dinner. Street food is a quick meal sold by a vendor with a push cart, basket, at a stall, or possibly at a store where customers can see the preparation of food clearly. It provides a close connection between the customer and the street food, unlike having a plate of food in a restaurant. The types of food offered vary from a simple fried tofu to a much more complicated dish like gudeg (raw jackfruit cooked in a Javanese traditional way that originated from Yogyakarta).
Another popular soup-like street food is soto. It is mainly comprised of broth and vegetables. The meats most commonly used are beef and chicken, but there are also sotos with mutton and pork. It is usually accompanied by rice or compressed rice. Sotos are differentiated by the ingredients in them, such as soto ayam (chicken) and soto kambing (mutton). There are many sotos in Indonesia, as different regions and ethnicities have their own ways of preparing the cuisine, such as soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), so to Bandung (from West Java), soto Banjar (from South Kalimantan), and coto Makassar (from South Sulawesi).
The other popular delicacy often sold by street vendors is satay. It is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, lamb, beef, pork, or fish) on bamboo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasonings, mostly made of ground nuts. Nasi goreng (steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables and often with sweet soy sauce seasoning) is also very popular along with nasi rawon (rice served with dark beef soup) originally from East Java. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs, pecel (a mixture of vegetables and traditional crackers with spicy peanut paste).