Satay, or sate in Indonesian spelling, is a Southeast Asian form of kebab made from seasoned, skewered and barbecued meat, served with a sauce.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
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.
Rendang is a Minangkabau dish. It is a rich meat-based dish that is slow-cooked, braised in coconut milk, and seasoned with herb and spice mixture over a period of several hours. As the liquids evaporate, the meat turns dark brown and tender, caramelizing and infusing it with rich flavours.
Tempoyak, asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.
Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve food for a long time but are now found in all provinces.
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.
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.
Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called kuah cuka or kuah cuko, or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced up cucumber to balance out the vinegar's sourness.
Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembang cuisine. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf, and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents.
Asam pedas is a Maritime Southeast Asian sour and spicy fish stew dish. Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula.
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.
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
Gulai is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Krupuk (Javanese) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others are grilled or hot sand fried. They are popular snacks in maritime Southeast Asia, most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine. It is a ubiquitous staple in its country of origin and has spread to other countries either via the migration of diaspora populations or exports.
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.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Burgo is an Indonesian folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia. In Palembang, burgo is a popular choice for breakfast. Burgo is quite similar with lakso, although lakso is thick rice noodles and its soup has yellowish color acquired from turmeric.
Pekasam, Pakasam or Bekasam is a Malay term for fermented food, more precisely fermented fish product. In Malay and Banjar cookery, pekasam usually refers to freshwater fish fermented with salt, palm sugar, toasted rice grains and pieces of asam gelugur.
