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Who likes Indonesian food?
Did you know, Indonesian food is very diverse and depends on the region. When you visit Jakarta, the food that you found in Jakarta will be different with food that you found when you visit Surabaya. Here is a typical food of East Java, one of the provinces on the Java Island, Indonesia.
Gado-gado is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong, served with a peanut sauce dressing. This menu tends to be quite easy to find at some points in East Java. If you look at what's in this menu, gado-gado is perfect as your special lunch menu.
As is known, peanut sauce is one of the typical sauces of East Java that is often added for food. Well, with the splash of this peanut sauce, the taste of East Java's specialties will be very appetizing. The seasonings that are very pronounced make the general public -- even foreigners, love this traditional menu.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
As the name suggests, this meatball originally came from Malang, East Java. However, in its development, this meatball began to spread and available in various cities in Indonesia which will certainly make it easier for you to get this food even though it is not in East Java. Well, what is interesting about this type of meatballs is the mixture used in the menu. One of the most striking is the soup that is quite clear and different from meatball soup in general. In addition, there are crunchy dumplings where it will add to the taste of the meatballs.
3. Soto Lamongan
Soto 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. As the name suggests, typical food of East Java comes from the Lamongan region. It's just that now this soto has been found in many regions, even outside East Java. It's just that, maybe it will be more fun if you visit East Java to feel this menu from its origin.
As is known, peanut sauce is one of the typical sauces of East Java that is often added for food. Well, with the splash of this peanut sauce, the taste of East Java's specialties will be very appetizing. The seasonings that are very pronounced make the general public -- even foreigners, love this traditional menu.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
As the name suggests, this meatball originally came from Malang, East Java. However, in its development, this meatball began to spread and available in various cities in Indonesia which will certainly make it easier for you to get this food even though it is not in East Java. Well, what is interesting about this type of meatballs is the mixture used in the menu. One of the most striking is the soup that is quite clear and different from meatball soup in general. In addition, there are crunchy dumplings where it will add to the taste of the meatballs.
3. Soto Lamongan
Soto 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. As the name suggests, typical food of East Java comes from the Lamongan region. It's just that now this soto has been found in many regions, even outside East Java. It's just that, maybe it will be more fun if you visit East Java to feel this menu from its origin.
Well, what's interesting about this soto menu is its distinctive taste. Soto is made with a mixture of "koya" made from garlic and shrimp crackers. In addition, soto is usually added with beef and egg slices which makes it even more delicious. Curious? Try it!
4. Rawon
Rawon is an Indonesian beef soup. Originating from Surabaya, East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup.In East Java itself, rawon becomes one of the traditional parts to be served on the wedding food menu. But in general, there are quite a lot of food stalls that serve this meat menu. The taste of rawon liquid is different from gulai liquid because it is blacker with a flexible ingredient and not too thick. In its presentation, rawon is served with warm rice, chicken egg pieces and additional crackers. One of the typical food of East Java is very suitable for lunch or dinner menu.
5. Lontong Balap
Lontong balap is an Indonesian traditional rice dish, well known in Javanese cuisine, made of lontong, tauge, fried tofu, lentho, fried shallots, sambal petis and sweet soy sauce. Usually, lontong balap companion food is scallop satay. You can also add sambal for a more spicy taste. East Javanese lontong and tofu recipes are known of their distinctive flavour, acquired from generous amount of petis. Petis is a component in Indonesian cuisine made from the byproducts of soup (usually from pindang fish, kupang, or shrimp) that are heated until the gravy liquid becomes thicker like a more concentrated sauce. In the next processing, petis is adjust with caramelized palm sugar. This causes its color turn into brown tends to be black and it tastes sweet. Petis is usually used as a food flavoring material.The origin of the dish is from Surabaya in East Java, Indonesia.
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Source:
TheMoonDoggies - Website Informasi Paling Lengkap (moondoggiesmusic.com)
Wikipedia
4. Rawon
Rawon is an Indonesian beef soup. Originating from Surabaya, East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup.In East Java itself, rawon becomes one of the traditional parts to be served on the wedding food menu. But in general, there are quite a lot of food stalls that serve this meat menu. The taste of rawon liquid is different from gulai liquid because it is blacker with a flexible ingredient and not too thick. In its presentation, rawon is served with warm rice, chicken egg pieces and additional crackers. One of the typical food of East Java is very suitable for lunch or dinner menu.
5. Lontong Balap
Lontong balap is an Indonesian traditional rice dish, well known in Javanese cuisine, made of lontong, tauge, fried tofu, lentho, fried shallots, sambal petis and sweet soy sauce. Usually, lontong balap companion food is scallop satay. You can also add sambal for a more spicy taste. East Javanese lontong and tofu recipes are known of their distinctive flavour, acquired from generous amount of petis. Petis is a component in Indonesian cuisine made from the byproducts of soup (usually from pindang fish, kupang, or shrimp) that are heated until the gravy liquid becomes thicker like a more concentrated sauce. In the next processing, petis is adjust with caramelized palm sugar. This causes its color turn into brown tends to be black and it tastes sweet. Petis is usually used as a food flavoring material.The origin of the dish is from Surabaya in East Java, Indonesia.
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Source:
TheMoonDoggies - Website Informasi Paling Lengkap (moondoggiesmusic.com)
Wikipedia
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