Satay, or sate in Indonesia, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, America, and beyond.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 600 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Nasi kuning, or sometimes called nasi kunyit, is an Indonesian (Javanese) fragrant rice dish cooked with coconut milk and turmeric, traditionally served as part of the Tumpeng.
Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (Bothok) is a traditional Javanese dish made from grated coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in the Javanese people area of Java Island (Yogyakarta Special Region, Central, and East Java. It has a soft texture like the mozzarella cheese and is usually colored white.
Serundeng refers to a Javanese spiced grated coconut side dish or condiment originated in Indonesia that is used to accompany rice. Serundeng may taste sweet or hot and spicy, according to the recipe variants.
Coto Makassar, is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto, traditionally made with beef, offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef, and it can be mixed with innards, such as intestine, liver, lungs, heart, tripe, or cow brain.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. The island's inhabitants are predominantly Hindu and culinary traditions are somewhat distinct with the rest of Indonesia, with festivals and religious celebrations including many special foods prepared as the offerings for the deities, as well as other dishes consumed communally during the celebrations.
This is a list of prepared-foods list articles on Wikipedia.
Ayam bakar is an Indonesian and Malay dish, consisting of charcoal-grilled chicken. Ayam bakar literally means "grilled chicken" in Indonesian and Malay.
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.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines.
Sop saudara is an Indonesian beef soup or buffalo soup specialty of Makassar city, South Sulawesi. The soup is commonly served with steamed rice and ikan bolu bakar.
Ayam kecap or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce commonly found in Indonesia, and Malaysia
Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
