Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
Nasi goreng, Malay lit. 'fried rice', is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia. Nasi goreng is sometimes described as Indonesian stir-fried rice, although it is also popular in Southeast Asia. Beyond the Malay Archipelago, it has gained popularity through Indonesian influence in Sri Lanka and via Indonesian immigrant communities in Suriname and the Netherlands. It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste, and the taste is stronger and spicier compared to Chinese fried rice.
Emping is a type of Indonesian chip, a bite-size snack kripik cracker, made of melinjo or belinjo nuts. Emping crackers have a slightly bitter taste. Emping snacks are available in markets either plain (original), salty, spicy, or sweet, depending on whether salt or caramelized sugar is added.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Kemplang is an Indonesian traditional savory fish cracker snack commonly found in southern parts of Sumatra, Indonesia. Kemplang crackers are commonly made of ikan tenggiri (wahoo) or any type of Spanish mackerel, mixed with tapioca starch and other flavorings, sun-dried and then grilled or fried.
Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ikan tenggiri (wahoo) or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.
Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. Traditionally it is made from the soft inner skin of cattle, however, the most common recipe today uses readily available rambak or krupuk kulit.
Krupuk kulit is a traditional Indonesian cattle skin krupuk (cracker). It is traditionally made from the soft inner skin of cattle which is diced and sun-dried until it hardens and loses most of its water content. The diced and dried skin are later fried in ample hot cooking oil until they expand similarly with bubbles and yield a crispy texture. This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness.
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.
Kripik or keripik are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. They can be lightly seasoned with salt, or spiced with chili powder and sugar.
Rujak or rojak is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. It is often described as tangy and spicy fruit salad due to its sweet, hot and spicy dressing made from ground chilli, palm sugar and peanuts.
Fish crackers are deep-fried crackers made from fish and spices, originating from Indonesia. The crackers are made mainly with tapioca flour and/or sago flour and then salt, sugar, and MSG as seasonings. Fish crackers can be found throughout Southeast Asia and East Asia. However, they are more commonly found and of greater variety in Indonesia and Malaysia.
Prawn crackers are a deep-fried snack made from starch and prawn. They are a common snack food in Southeast Asian cuisine, but they are most closely associated with Indonesia. They have also been adapted into East Asian cuisines, where the similar Japanese kappa ebisen (かっぱえびせん) and Korean saeukkang are popular snacks.
Seblak is an Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia. Made of wet kurupuk cooked with protein sources in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.
Tahu campur, literally meaning "mixed tofu" in Javanese language and broader Indonesian language, is an East Javanese tofu dish. The dish consists of sliced tahu goreng, lontong, lentho or sometimes replaced by perkedel, fresh bean sprouts, fresh lettuce, yellow noodles, and krupuk crackers, served in savoury beef stew, garnished with fried onions, and sambal chili sauce. The beef stew soup is seasoned with spices and petis, a type of shrimp paste commonly used in East Javanese cuisine.
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.
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