Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence, it is known under its Dutch name.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Glodok is an urban village of Taman Sari, West Jakarta, Indonesia. The area is also known as Pecinan or Chinatown since the Dutch colonial era, and is considered the biggest in Indonesia. Majority of the traders and residents of Glodok are Chinese descent. The area dates back to colonial times when in November 1740, the Dutch East Indies Company designated Glodok as a residential area for ethnic Chinese. Administratively, the area is a kelurahan under the Taman Sari district, West Jakarta.
Kare-kare is a Philippine stew that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Variations of kare-kare can be made with seafood, such as prawns, squid, and mussels, or exclusively from vegetables.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
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.
Pig's organ soup or chheng-thng (清湯), is a Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice.
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.
Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis. Tongseng is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that dish was originated from Klego district in Boyolali, Central Java.
Burmese pork offal skewers, also known as wet tha dok hto are pork offal skewers simmered in light soy sauce, and popularly served as a street food in Burmese cuisine. The skewers are dipped in a garlic and chili sauce. The street food resembles the Indonesian sekba and the braised meats in the Malaysian and Singaporean dish kway chap.
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.
Babi kecap is an Indonesian braised pork with sweet soy sauce. It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, such as the Balinese, Ambonese, Bataks, Minahasans, Dayaks, and in the Netherlands among the Indo-Dutch, where it is known as babi ketjap, owing to colonial ties with Indonesia. In the Netherlands, the dish might also be served within an opulent rijsttafel banquet.
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.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
