Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country's tourism brochures and promotional materials.
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 1,300 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.
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Indonesian Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
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.
Pepes is an Indonesian cooking method using banana leaves as food wrappings. The banana-leaf package containing food is secured with lidi seumat and then steamed or grilled on charcoal. This cooking technique allows the rich spice mixture to be compressed against the main ingredients inside the individual banana-leaf package while being cooked and also adds a distinct aroma of cooked or burned banana leaves. Although being cooked simultaneously with food, the banana leaf is a non-edible material and is discarded after consuming the food.
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.
Nasi bogana or nasi begana, pronounced as nah-see boh-gâna, is an Indonesian-style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.
Lemper is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish abon or serundeng. The specific lemper filled with seasoned shredded chicken is called lemper ayam. The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet, or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. Lemper are most often seen as snacks, but may sometimes be served as appetizers as well. Lemper usually has an elongated shape, similar to lontong.
Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Nasi timbel is an Indonesian hot dish, consisting of steamed rice wrapped inside a banana leaf. It is a traditional Sundanese cuisine from West Java. The heat of the hot-cooked rice touches the banana leaf and produces a unique aroma. It is made in ways similar to making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side dishes such as fried chicken, empal gepuk, jambal roti, tahu goreng, tempeh, salted duck egg, sayur asem, with lalab and sambal. Nasi timbel later evolved to nasi bakar.
Ayam penyet ; Javanese for squeezed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is squeezed with the pestle against the mortar to make it softer, and is served with sambal, slices of cucumbers, fried tofu, and tempeh. In Indonesia, penyet dishes such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo.
Nasi kapau is a Minangkabau steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, a tourism and culinary hotspot town in West Sumatra, Indonesia. It is often describes as Minang version of nasi ramas or nasi campur.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Sweet soy sauce is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese Tianmian sauce (tianmianjiang). It is by far the most popular type of soy sauce employed in Indonesian cuisine and accounts for an estimated 90 percent of the nation's total soy sauce production.
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes.
