Pecel, (Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Indonesian - Javanese salad, consisting of mixed vegetables in a peanut sauce dressing, usually served with steamed rice, or lontong or ketupat compressed rice cakes.
Siomay, is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is a type of Chinese Dim Sum, but is cone shaped. It is traditionally made from pork but frequently substituted with tenggiri fish meat for halal reasons. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.
Pempek, mpek-mpek or 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.
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after the city of Padang the capital city of West 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.
Lalab (Sundanese) or lalap/lalapan (Indonesian) is a Sundanese raw vegetable salad served with sambal terasi. It is a popular Sundanese vegetable dish originated from West Java, Indonesia.
Batagor is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. It is traditionally made from minced tenggiri (wahoo) fish meat, although other types of seafood such as tuna, mackerel, and prawn may also be used. The fish paste is subsequently stuffed into wonton skins or filled into tofu, and then deep fried in palm oil.
Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian stir-fried vegetable dish that originates from Fujian cuisine.
Sambal Tuktuk is the typical traditional hot and spicy condiments commonly served in Batak cuisine of Batak people, native of Tapanuli region, North Sumatra, Indonesia.
Nasi padang is a Minangkabau steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city Padang, capital of West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine.
The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south. French colonial influence has also played a role in influencing the cuisine of the relatively isolated land. Alcohol is prohibited in the Muslim faith and its sale is largely limited to hotels. Mint tea is widely consumed and poured from height to create foam. Traditionally, meals are eaten communally.
PecelLele or Pecak lele is an Indonesian deep fried Clarias catfish dish originating from Lamongan, East Java, Indonesia.
Stir-fried water spinach is a common Asian vegetable dish. It is a popular Asian vegetable dish, commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Filipino, Indonesian, Malaysian, Singaporean, and Vietnamese cuisine in Southeast Asia; to Sri Lankan cuisine and Bengali cuisine in South Asia. As a result, it is known by many names; such as tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; rau muống xào in Vietnam; stir fry kong xin cai (空心菜); stir fry tung choy or ong choy (通菜) in China; kankun mallung in Sri Lanka; and kolmi shak bhaja in Bangladesh and eastern India.
Ikan goreng is an Indonesian and Malaysian dish, consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages.
Ikan bakar is an Indonesian and Malaysian dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "roasted fish" in Indonesian and Malay. Ikan bakar differs from other grilled fish dishes in that it often contains flavourings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
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. Kecap manis is widely used with satay. It is similar to, though finer in flavor than, Chinese sweet bean 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.
Pecel ayam is a traditional chicken dish of the Kemiren Banyuwangi Osing tribe of East Java, Indonesia.
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.
Sapo tahu is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood, minced beef or pork. It is a popular tofu dish in Indonesia, with several Chinese restaurants competing to serve the best-tasting sapo tahu in Jakarta.
Madurese cuisine is a cuisine tradition of Madurese people from Madura Island in Indonesia. This cuisine also known in East Java as well as on the south coast of Kalimantan. Madura cuisine has salty, savoury and spicy tastes with Javanese-influenced.
