Indonesia has a variety of traditional foods. Because it consists of many provinces and in each province has special food from their respective regions. It may be that each region has dozens of special foods, but some of the many special foods, of course, famous locally and internationally.
For those of you who have a hobby of traveling, certainly less right if you do not taste typical food from the places visited. For this reason, this blog will present a collection of typical food menus from several regions that you can later try if you visit tourist attractions throughout Indonesia.
1. Satay
Chicken Satay (photo by: Mandy Yin).
Who is not familiar with satay food? native to Indonesia, which is already worldwide. Starting from chicken satay, satay goat, beef satay, bird satay, and other types of satay. This is the origin of food satay, which is widely loved by the people of Indonesia and international tourists.
It is estimated that satay appeared in the 19th century, which was popularized by Arab traders, Indian Gujarat, and Muslim traders who came to Java. Initially, the indigenous people cooked meat by boiling, but after Middle Eastern traders came to Indonesia to introduce kebabs, food that was cooked by burning with various types of meat such as chicken, goat, and beef.
2. Gado-Gado
Gado-Gado "Indonesian Salad" (photo by: Taste).
Gado-Gado is a traditional Indonesian food from Betawi, which is very popular and started to be known since the 16th century. At first glance, Gado-Gado is almost the same as other Indonesian specialties, such as pecel from East Java or Lotek from West Java. The difference lies in the concoction of peanut sauce, Gado-Gado does not use galangal.
Even the Gado-Gado is called a typical Indonesian salad because this food consists of various types of vegetables mixed into one and smothered in mashed bean sauce. In addition, these foods are usually served with egg slices and a sprinkling of appetizing fried onions.
Gado-Gado is favored by Indonesians from various classes. Even because it is so popular, foreign tourists also know it as "carte de jour" or one of the culinary lists that must be tried when visiting Indonesia. For those of you who have a hobby of traveling, certainly less right if you do not taste typical food from the places visited.
3. Nasi Goreng
Nasi Goreng with various toppings (photo by: Lalaine Manalo).
Everyone must like the name of fried rice. This meal is made with herbs, and various ingredients are easily found throughout Indonesia. Fried rice can be found in restaurants, cafes, and street food vendors. This is caused by the process of making fried rice, which is very simple so that everyone can easily make fried rice.
How to eat it is also effortless, because the rice is served together with the meat cut into small pieces, so eating fried rice on the roadside is no problem. It tastes delicious, lots of meat, and also many variations. You can add crackers, chicken, sausages, pickles, scrambled eggs, fried eggs, seafood, mushrooms or peas, all can be added according to your respective tastes.
4. Gudeg
Gudeg from Yogyakarta (photo by: Enggi's Kitchen)
Gudeg is a traditional food typical of the Yogyakarta region with the basic ingredients of young jackfruit cut into pieces and then cooked with spices and coconut milk. The process of cooking this food takes a long time, even for hours.
Warm Gudeg best to be enjoyed with warm rice and added with sambal. Usually warm can be mixed with tofu, boiled eggs, fried chicken, and others. The signature of Gudeg Jogja is its brownish colour because the cooking process uses Moringa leaves. Actually, there are two variants of Gudeg. Wet Gudeg and dry Gudeg, both are recommended.
5. Rendang
Beef rending after a long cook processing (photo by: Bryant Ng).
Talking about Indonesian specialties, it's not complete without discussing rendang. This special dish of Minang is indeed one of the proud dishes, not only in West Sumatra but also extends to other regions.
This roasting technique can take around 4-8 hours, depending on the amount of meat to be processed. This long and complicated process eventually results in the texture of the meat, which is soft, seasoned, and brittle when bitten.
Along with the times, rendang began to be enjoyed by all elements of society. Moreover, the process of cooking meat and herbs for hours makes rendang can be stored for a long time.
The rendang variant also gradually develops. From what was only made of beef or chicken, now it has developed into dozens of species that are famous in Sumatra, even Indonesia.
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