11 06 2009

Indonesian food is incredibly diverse and usually tastes better than they look.

My favorites are bebek goreng (duck fried crispy in high temperatures) from Solo and martabak (sweet pancake-like night food) from Jakarta.

Nasi gudeg (sweet-spicy rice meal with double-boiled egg, jackfruit chunks, cowskin, chicken shreds, etc), a Yogyakarta specialty and pempek (deep fried fish and egg drowned in spicy garlic vinegar), a snack from Palembang are both equally sumptuous. Indonesian es teh (iced tea) are also addictive.

Other delicious meals include kaput tahu (a tofu dish) and timlo (boiled and scrambled eggs plus chicken liver in broth), both eaten in the unassuming sidewalk stalls of Solo.

Of course, there is also the ubiquitous nasi goreng (fried rice), satay ayam (barbecued chicken with peanut sauce), beef rendang, mie goreng (fried noodles) and many countless other dishes, including some nice cassava and coconut milk desserts. Indonesian meals won’t be complete without sambal (chili sauce) and kecap manis (sweet soy sauce). Below are photos of soto ayam (soup with chicken) and a Jogja sidewalk food place with mats and tables and boxes of delicious krupuk (deep-fried crackers).

I miss Indonesia already.




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