A soup of fishcake with bangkoang and mushroom.
Indonesian culinary food originating from Makassar, South Sulawesi. It is a stew with seasoning broth made from grounded peanut. The main content of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain.
Perhaps Padang’s most famed curry, rendang is not an everyday food since it takes time and skill to make. Its secret is in the gravy, which wraps around the beef for hours until, ideally, it’s splendidly tender.
A dried version, which can be kept for months (like jerky) is reserved for honored guests and important celebrations.
Indonesian curries have regional variations that depend on the types of meat and fish available though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options.
Mixed Vegetables in Coconut Milk Stew.
This Green Pancakes recipe is really one of the traditional Indonesian desserts. It’s delicious with sweet grated coconut and not to mention the lovely green sheets that‘s really tasteful with pandan extract.
Speechless about this one. Oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut.
Nastar is a small cookies filled with pineapple jam, delightful snap through the day. If you have small amount guests in house, this is certainly one the best choice to serve. It looks pretty and innocent, hiding the great amount of calorie. Yes, these cookies consist of a lot of calorie, especially if you use cream butter, which makes this snap more delicious.
Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.
(Sour Dish/Tamarind Dish) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.