Resep Wedhang Ronde (Indonesia verse)

Wedang Ronde, Sangat ENAK disajikan saat cuaca dingin atau musim hujan. Minuman Wedang Ronde akan menambah hangat suasana berkumpul keluarga.
Bahan Ronde :
- Tepung Ketan 250 gram.
- Jahe 1 bh., memarkan.
- Sereh 2 btg, memarkan.
- Kacang goreng tanpa kulit.
- Air 1 lt.
- Gula pasir secukupnya. 

Cara Membuat Wedang Ronde :
1. Membuat wedang : Rebus air dengan gula, sereh dan jahe, sampai mendidih, matikan api.
2. Uleni tepung ketan dengan air matang hangat sedikit demi sedikit sampai adonan bisa dibentuk.
3. Dibagi 3 bagian satu tetap putih, yang satu bagian warnai merah sedikit, satu warnai hijau (daun suji dan daun pandan ditumbuk beri air sedikit disaring). Lalu bentuk sebesar biji kelereng.
4. Didihkan air dalam panci. Masukkan bulatan-bulatan tepung ketan atau ronde masak sampai mengapung angkat.
5. Masukkan bulatan ronde ke dalam air wedang.
Cara penyajian : Hidangkan dalam mangkuk ronde ditaburi dengan kacang goreng.
Sedap dan hangat apalagi waktu musim hujan..!!

PISANG GORENG

Pisang goreng (fried banana in Malay/Indonesian) is a snack food mostly found throughout Indonesia, Malaysia, and Singapore. In Singapore and some parts of Malaysia it is known as "goreng pisang" (banana fritter). It is consumed as a snack in the morning and afternoon due to its warm nature in serving.^[1] In Indonesia, pisang goreng is often sold by street vendors,^[2] although some sellers have a storefront from which to sell their wares. Pisang Goreng Pontianak are widely popular in Indonesia and exclusively sold in certain retail outlets.
The banana is battered and then deep fried. The fritters that result are often sprinkled with a cinnamon sugar and occasionally served with fresh cream.^{[citation needed]} Today's pisang goreng are more sophisticated and served in various ways, such as with cheese, jam, or chocolate. Some argue that it's done to increase the image of the food as it's traditionally seen as food for middle and low income consumers.
In Suriname and The Netherlands this snack is also known as bakabana (meaning baked banana in Surinamese).^{[citation needed]}
Plantain is often used as the batter adds some flavour to the banana. Pisang Raja is a popular kind of banana used for pisang goreng.

Origins

Pisang Goreng was introduced from 1511 by the Portuguese who had banana fritters as a breakfast staple. Prior to the coming of the Portuguese, bananas were never cooked but eaten raw. The Portuguese introduced flour for the first time into the Malay diet which enabled fritters to be cooked.^{[citation needed]} In Japan, a similar thing happened and tempura was born

Pisang Goreng in Indonesia

n every region in Indonesia has a recipe Pisang Goreng with a variety of different names. In Bali for example, Pisang Goreng called Godoh Gedang. In Java, called Limpang Limpung . In Sibolga Pisang goreng called Pisang Rakit and at Pontianak called Pisang Kipas.[

Indonesian Culinary

http://www.indonesian-culinary.com/
Welcome to our website where you would find all about Indonesian Culinary. This website gives glimpse to the vast varieties and rich flavours of Indonesian ...

Betutu

Betutu is a famous Balinese dish of steamed or roasted chicken or duck. Betutu is a popular dish because it is highly seasoned and spiced. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.

Side dishes

Common side dishes may include pelecing kangkung, crispy-fried peanuts and sambal terasi.

Popularity

This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. Many Taiwanese tourists who travel to Bali also love this unique dish.

Balinese tastes

In Bali, betutu's tastes and ways of cooking are different according to regions;

• Klungkung’s betutu chicken is stuffed with cooking-spices.
• Gianyar’s betutu is cooked with plantain leaf wrapping.
• Gilimanuk’s betutu is also very popular with its hot and spicy flavors such as garlic, onion, red chili peppers, turmeric, ginger, black pepper, and coconut oil.

Pempek

Pempek, mpek-mpek or empek-empek is a delicacy from Palembang made of fish and tapioca. Pempek is served together yellow noodle with a dark, rich sweet and sour sauce called cuka or cuko (lit. vinegar) and sprinkled with ebi (dried shrimp) powder. Kuah Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water.

There are many varieties of pempek. One of the most famous^{[citation needed]} types is the kapal selamIndonesian: "submarine"), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. Scientists^{[citation needed]} says that the pempek kapal selam, being high in vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. Other varieties include pempek telur kecilpempek keriting (lit. curly pempek), pempek pistel (lit. pistol pempek), pempek kulit ikan (lit. fish-skin pempek), pempek adaan, pempek lenjer, and pempek tahu (lit. tofu pempek). ( (lit. small egg pempek),
According to legend, at around 1617 there was an old Chinese Man who lived near Musi river. He noticed an abundance of fish caught by the local fishermen. The indigenous people, however did not know how to cook the fish properly. During that period, most of the indigenous people simply fried their fish instead of adding in other ingredients to make new dishes. The old Chinese Man mixed in some tapioca and other spices, which he then sold around the village on his bicycle. The people referred to this old man as 'pek-apek, where apek is a Chinese slang for an old man. The food is known today as empek-empek or pempek.
As a local staple, pempek can be commonly found on every street in Palembang, although the most famous outlets^{[citation needed]} can be found on Jalan Slamet Riyadi. Numerous pempek sellers and producers in Palembang use a cheaper combination of fish, which has a strong scent. The best pempek are made of belido^{[citation needed]} fish and are usually more expensive.
Pempek can also be found in other region, especially in major cities in Indonesia. But, the taste of pempek that we found in other region has usually different than pempek in Palembang, because of the ingredients are different. The same ingredients, like fish and flour are scarce or difficult to be found in other region, causing the taste difference. Sometimes pempek in Bangka Island are made from mackerel (tenggiri), while in Jakarta or other city could be made from gurami fish.

Otak-otak Recipe

You can’t keep a good recipe a secret, specially inSoutheast Asia; take fish fillet wrapped in banana leaves cooked with spices for example. Every SEA country has their own version: in Malaysia andIndonesia it’s known as Otak-Otak, in Thailand they prepare a similar dish called Hor Mok that includes an assortment of seafood–fish fillet, shrimp, and squid, and in Cambodia their variation is called Amok.

When it comes to preparing good Malaysian Otak-Otak, be picky about the fish you choose. Red snapper fillet is highly desirable, but you can also use Spanish Mackerel–actually just select your favorite white fish fillet. Otak-Otak could be steamed or grilled. I personally like the grilled version because the burnt smell of banana leaves enhances the flavor… So what if I totally ignored the previous paragraph when I made some Otak-Otak a couple of days ago.
I reinvented this traditional dish to fit what was available to me. I made Otak-Otak Udang (Shrimp) instead of fish. As it’s almost impossible to get banana leaves from the market in Orange County, I improvised and used baking pan instead. I always like my food baked, and hence my Otak-Otak was baked in the oven instead of being steamed in the steamer or grilled over fire. About the spices, who has time to assemble, grind, and blend the rempah (spices)? So I cheated with a can of off-the-shelf red curry paste from Thailand. I was very happy with the end result.
This dish is very easy to make and you should try it too. You can use fish fillet, shrimp, seafood, or even add in some chicken. No matter what you choose, I assure you it will be great.

Otak Otak Recipe: 1 can (4 oz) of Maesri Thai red curry paste
1/2 lb. of shrimp /12 – 15 medium shrimp
1 small cabbage (cut into julienne strips)
2 Eggs
2 Kaffir Lime Leaves (cut into matchstick-sized strips)
2 teaspoons of lime juice
2 bird’s eye chilies (cut into tiny pieces)
1 small can of coconut milk
1 teaspoon of fish sauce
Method:
Peel and devein shrimp and mix the above ingredients (except cabbage) into a bowl. Mix well. Place the cabbage into a baking pan and pour the mixture on top of it and spread them over the cabbage evenly. Cover it with aluminum foil and bake for 40 minutes.

Otak-otak

Otak-otak (Chinese: 鲤鱼包) is a cake made of fish meat. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.

Distribution

Otak-otak can be found in certain places in Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar in Johor is a popular destination for it — people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is also known as otah-otah, otah or otak. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy.^{[citation needed]}
It can be eaten as a snack or with bread or rice as part of a meal.

Composition

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. In Indonesia, the mixture contains fish paste, shallots, garlic, green onions, egg, coconut milk, and sago flour or can be substituted for cassava starch. While in Malaysia, it is a mixture between fish paste, chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.^[1]
While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you will also be able to find otak-otak made from cuttlefish, fish head and even chicken.
In Jakarta, Indonesia, one could find otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in another Indonesian city, Makassar. The main ingredient is fresh King Mackerel Fish or known as King Fish.

Regional varieties

There are different forms of otak-otak originating from different regions.
In Indonesia, it is originated from Palembang, South Sumatra. However, other regions in Indonesia have been populared for their otak-otak as well such as Jakarta and Makasar. In Palembang, people eat otak-otak with cuko (Palembangese spicy tamarind sauce). While in Jakarta, they enjoy it with spicy peanut sauce.
Although otak-otak is traditionally made with fish meat, modern versions of otak often utilize crab or prawn meat. Similar Indonesian dish with cooking method employs banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok, and sata that are made of fish paste cooked in banana leaves.

SOTO

Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called sop. It might be considered Indonesia's national dish, served as it is from Sumatra to Papua and in enough variations to fill an entire cookbook. Soto is omnipresent in Indonesia, available in many an open-air eatery and on seemingly every other street corner.^[1]

Varieties

One way to classify sotos is by their regional style. Many metropolitan areas have their own regional soto versions:

• Betawi soto, made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato.
• Bandung soto, a clear beef soto with daikon pieces.
• Medan soto, a chicken/pork/beef/innards soto with added coconut milk and served with potato croqutte (perkedel). The meat pieces are fried before being served or mixed.
• Padang soto, a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato).
• Banjar soto, spiced with lemongrass and sour hot sambal, accompanied with potato cakes.
• Makassar soto or coto Makassar, a beef and offal soto boiled in water used to wash rice, with fried peanut.
• Madura soto or soto Sulung/soto Ambengan, made with either chicken, beef or offal, in a yellowish transparent broth.
• Semarang soto, a chicken soto spiced with candlenut and often eaten with sate kerang (cockles on a stick)
• Kudus soto, made with water buffalo meat due to local taboos of the consumption of beef.
• Lamongan soto, a popular street food in various Indonesian metropolitan areas, a variation of the Madura soto.
• Pekalongan soto or tauto Pekalongan, spiced with tauco (a fermented miso-like bean paste).
• Banyumas soto or sroto Banyumas or sroto Sokaraja, made special by its peanut sambal, usually eaten with ketupat.
• Kediri soto, a chicken soto in coconut milk.
• Ambon soto, It is made of chicken and broth, flavored and colored with turmeric, ginger, galangal, garlic, (the three g's), lemongrass and loads of spices. Served with rice, the add-ins and toppings were blanched bean sprouts, shredded chicken, glass noodles, chopped celery leaves, golden fried shallots, fried potato sticks, kecap manis, hot sauce, and tiny potato croquettes. A healthy squeeze of lemon china , a really fragrant citrus, really brightens up the soup.

Some sotos are named based on their ingredients

• Soto ayam is a yellow spicy chicken soup with nasi empit (compressed rice that is then cut into small cakes) or ketupat or vermicelli, commonly found in Indonesia, Singapore and Malaysia.
• Soto babat (lit. "tripe soto") is a cow's or goat's tripe, served in yellow spicy coconut milk soup with vermicelli, potato, and vegetables, commonly eaten with rice. It is commonly found throughout Indonesia.
• Soto kaki (lit. "foot soto") is a beef tendon and cartilage taken from cow's feet, served in yellow spicy coconut milk soup with vermicelli, potato, vegetables, ad krupuk, commonly eaten with rice. It is Betawi food and can found in Jakarta, Indonesia.
• Soto mi is a yellow spicy beef or chicken broth soup with noodle, commonly found in Indonesia, Singapore and Malaysia. In Indonesia, Bogor is famous for its Soto mi, it is made with beef broth, kikil (cow's cartilage), noodle, and sliced risoles spring rolls.

Common Condiments

The following accompaniments are often eaten alongside soto.

• Stewed quail eggs or chicken eggs
• Cockles on a stick (sate kerang)
• Fried chicken giblets
• Prawn crackers, sometimes crushed and mixed with crushed fried garlic as koya in Madura soto
• Gnetum seed crackers (emping)
• Fried tofu or tempeh
• Potato cakes (perkedel)

Condiments common to soto dishes include hot chili sauce (sambal), sweet soy sauce, fried shallot and lime.

Ingredients

The meats that are most commonly used are chicken and beef, but there are also variations with offal, mutton, water buffalo meat and pork. The soup is usually accompanied by rice or compressed rice cakes (ketupat or buras). Offal is a very common ingredient in soto, and is considered as a delicacy: the rumen (blanket/flat/smooth tripe), reticulum (honeycomb and pocket tripe), omasum (book/bible/leaf tripe) and the intestines are all eaten.
Other ingredients of soto include soon alternatively spelled as sohun (rice vermicelli), mung bean sprouts and scallion.
Soto spices include the following: shallot, garlic, turmeric root, galangal, ginger, coriander, salt and pepper.
Soto can have a clear broth, a yellow transparent broth (coloured with turmeric) or a milky coconut-milk broth.
Soto in Malaysia and Singapore is the clear chicken broth type. Like many dishes, it may have been brought into the country by the many Javanese migrants in the early part of the 20th century.

How to Make Nasi Goreng - Indonesian Fried Rice

This is a common dish served in Indonesia. I learned how to make fried rice while I was in Bali. There, they cook it in a frying pan. I like to use a wok if I am making a large amount of rice. I modified the recipe over the years to include ingredients that are easy to find at the grocery store. You can substitute ingredients as needed. I hope you enjoy this dish as much as I do.

 White rice - 4 cups, pre cooked and cooled
 Peanut oil - 2 tablespoons
 Yellow or Red onions - 1 cup, chopped. Small red onions can be found at most Asian food stores. Chop the onions into small chunks.
 Green onions - 1 cup, sliced. The bottom (white) parts of the onions are sliced separately from the top (green) parts because they are added to the dish at different times.
 Carrots - one cup. Peel two or three large carrots. Baby carrots may be used instead of large carrots. Slice the carrots into thin sections.
 Celery - one half cup. Cut the celery (cross-section) into thin slices.
 Green peas - one half cup of frozen green peas. Do not thaw.
 Ginger - 1 teaspoon. Break off a tip of ginger from the root. Peel the ginger and chop it finely.
 Garlic - 2 tbsp. Fresh cloves of garlic may be used. You may use crushed garlic in a jar.
 Nasi Goreng spice mix. It can be found at large grocery stores or in Asian food markets. The spices must be squeezed out of the bag and dissolved into water while cooking.
 Chicken - 2 boneless breast. Cut into small chunks. Cook in a small amount of oil.
 Shrimp - 10 to 20 peeled shrimp
 Tomatoes - one, cut into slices
 Lime - one, cut into wedges
 Hot Sauce - use an Asian style hot chili sauce
 Soy Sauce

Difficulty:

Moderately Easy

Instructions

things you'll need:

• Rice
• Peanut oil
• Veggies: Onions, Carrots, Celery, Peas
• Spices: Ginger, Garlic, Spice Mix, Hot Sauce, Soy Sauce
• Chicken and Shrimp
• Garnish: Lime, Tomato

1. • 1
     

     Add peanut oil to the frying pan or wok.
   • 2
     

     Heat up the oil for about one minute at medium to high heat.
   • 3
     

     Add the ginger to the hot oil and heat for about 30 seconds.
   • 4
     

     Add a spoonful of chopped garlic and heat for about one minute.
   • 5
     

     Add the red or yellow onions to the mixture and heat for one to two minutes, stirring often.
   • 6
     

     Add the bottom parts of the green onions and heat for about one minute.
   • 7
     

     Add the carrots and heat for about two minutes, stirring often.
   • 8
     

     Add the peas and celery and heat for about one minute, stirring often.
   • 9
     

     Have about a cup of water ready for the next step.
   • 10
     

     Add one pack of Nasi Goreng spices and add about ½ cup water to the pan. Stir in the ingredients so that the spices completely dissolve. Cook for about two minutes or until at least half of the water evaporates. Note: You may need to add extra water to dissolve the spices.
   • 11
     

     Add the pre-cooked chicken to the mixture. If you are adding pre-cooked shrimp to the mixture, heat for about one minute. If you are adding raw shrimp at this step, you will need to cook them for about three minutes, or until they turn pink.
   • 12
     

     Add dry spices such as salt and pepper to the mixture and stir. Soy sauce may be used instead of salt.
   • 13
     

     Add the white rice to the pan one handful at a time. Before adding a new handful of rice, be sure that the spices completely cover the rice in the pan.
   • 14
     

     Add the tops of the green onions to the pan and heat for about one minute.
   • 15
     

     Add hot sauce to the pan and heat for about one to two minutes, stirring often.
   • 16
     

     Turn off the heat. Spoon out each serving of rice into a bowl.
   • 17
     

     Turn the bowl upside down onto a plate.
   • 18
     

     Garnish the rice with a lime wedge and slices of tomato and serve. Enjoy!

Gado-gado

Gado-gado (Indonesian and Betawi language) or also called Lotek (Sundanese and Javanese language) is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing. It is thought to have originally been a Betawi dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants both in Indonesia and worldwide.
Gado-gado is part of a wide range of Indonesian dressing & salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.
Many stores now offer Gado-Gado dressing in dried blocks to which you simply add hot water, making it easier and cheaper to cook at home.

Ingredients

Vegetable salad

A traditional Indonesian way of making gado-gado.

The exact composition of the vegetable salad varies, but usually comprises some form of mixture of

• blanched - shredded, chopped, or sliced green vegetables (such as cabbage, kang-kung), bean sprouts, young boiled jack fruit, string bean, bitter melon, and corn (outside of Indonesia, people improvise with whatever vegetables that are available).
• uncooked - sliced cucumber and lettuce.
• fried tofu and tempeh.
• sliced boiled potatoes.
• peeled and sliced boiled eggs.

The authentic gado-gado does not have carrot and tomatoes. Only the aforementioned vegetables are added to the dish.^{[citation needed]}

Peanut sauce dressing

Gado-gado stall displaying ingredients of the dish.

What distinguishes gado-gado from a plain vegetable salad is the peanut sauce dressing, which is poured on top of the vegetable salad before serving. The composition of this peanut sauce varies as well. One may use a commercial Indonesian peanut sauce or satay sauce, or make the sauce oneself. For making the sauce, the common primary ingredients are as follows:

• ground fried peanuts (kidney beans may be substituted for a richer taste)
• coconut sugar/palm sugar (can substitute brown sugar)
• chillies (according to taste)
• lime juice
• terasi (dried shrimp paste)
• tamarind water
• water to dilute

Note the above is for Jakarta style gado-gado.
Gado-gado is always served with some kind of crackers, usually tapioca crackers, or also with emping (Indonesian style fried crackers, which are made from melinjo). In Indonesia, Gado-gado is usually served with rice or lontong (rice cake wrapped in banana leaf).

NASI GORENG (Fried Rice - english)

Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including fried rice accompanied with other items, or a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns. There is also a special nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of Indonesia^[1] There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, or food stall; eaten on porcelain in fancy restaurants, or constructed at the ubiquitous buffet tables of Jakarta dinner parties.^[2]
Nasi goreng was part of the dinner menu for Barack Obama's state visit to Indonesia in 2010, where he praised the dish, along with bakso (meatball soup) and emping (melinjo crackers made from Gnetum gnemon), as delicious. ^[3]

Variations

There is no single recipe of nasi goreng, every fried rice dish with certain mixtures, additions, ingredients, and toppings could led to another recipe of nasi goreng. Usually in Indonesian household, the ingredients of nasi goreng to be prepared for daily breakfast in the morning could be the leftovers of yesterday meals preserved in the refrigerator, added with fresh vegetables and eggs. The basic ingredients of nasi goreng are rice left over from yesterday's meal and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (chinese cooking red wine), or kecap inggris (Worcestershire sauce). The texture of leftover cooked rice is considered as the most suitable type of rice to be made nasi goreng than the newly cooked one, because the freshly cooked rice is too moist and too soft to be made nasi goreng.
Some of common nasi goreng recipes are:

• Nasi goreng ayam: the most common nasi goreng with chicken, spices and sweet soy sauce, the color is golden brown
• Nasi goreng istimewa: special nasi goreng, usually refer to nasi goreng ayam with addition of fried eggs topping
• Nasi goreng ati ampela: nasi goreng with chicken gizzard and liver
• Nasi goreng sapi: nasi goreng with beef
• Nasi goreng kambing: nasi goreng with goat meat
• Nasi goreng pete: nasi goreng with green stinky beans, the combo variation of nasi goreng kambing-pete is also popular
• Nasi goreng sea food: nasi goreng with seafood such as cuttlefish, prawns, shellfish and fish
• Nasi goreng ikan asin: nasi goreng with salted fish usually without sweet soy sauce, as the result the color is paler than regular nasi goreng
• Nasi goreng teri Medan: nasi goreng with salted anchovy, specialty of Medan, North Sumatra
• Nasi goreng Aceh: Aceh style spicy shrimp nasi goreng
• Nasi goreng Jawa Timur: East Javanese style of nasi goreng, similar with nasi goreng ayam, but sweet soy sauce is replaced with tomato and chili sauce, as the result the color is red instead of golden brown. The Makassar nasi goreng also red, similar to this one
• Nasi goreng amplop: nasi goreng "enveloped" in thin omelette
• Nasi goreng santri: means priest's nasi goreng, refer to a meatless vegetarian nasi goreng
• Nasi goreng sosis: nasi goreng with sausages
• Nasi goreng Hawaii or also called nasi goreng nanas: nasi goreng with pineapple
• Nasi goreng Hongkong: nasi goreng Hongkong style, more closely related to Chinese fried rice and similar to Japanese Chahan (Yakimeshi)

Condiments:

• Krupuk: various types of crackers, usually emping or prawn crackers
• Acar: pickles made from vinegar preserved cucumber, shallots, and small chilli pepper
• Sambal: somekind of traditional chilli sauce
• Slices of fresh vegetables: usually cucumber, tomato, lettuce and cabbage
• Fried eggs: fried eggs, omelette or shredded omelette could be served as nasi goreng topping

Ingredients

The main ingredients for the plain nasi goreng include pre-cooked rice, soy sauce, garlic, shallot and some spring onions for garnishing. Nasi goreng can be eaten at any time of day, and many Indonesians, Malaysians and Singaporeans eat nasi goreng for breakfast, often using leftovers from the previous day's dinner. The rice used to make nasi goreng is cooked ahead of time and left to cool down (so it is not soggy), which is one reason to use rice cooked from the day before.

Restaurants

In restaurants, the dish is often served as a main meal accompanied by additional items such as a fried egg, fried chicken, satay, vegetables, and kerupuk (meaning crackers, also called "prawn crackers" and many other names). In many warungs (street stalls), when accompanied by a fried egg, it is sometimes called nasi goreng istimewa (special fried rice).^{[citation needed]}. Nasi goreng is usually sold together with bakmie (noodle with meatballs) goreng by the street vendor. They sell a simple nasi goreng with small amount of shredded fried chicken, scrambled egg (that is mixed with water), green vegetables, and served with pickled cucumber.

 

SATAY

Satay (pronounced /ˈsɑːteɪ/ SAH-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce.^[1] Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java or Sumatra, Indonesia.^[2] Satay is available almost anywhere in Indonesia, where it has become a national dish.^[3] It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.
Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and even tripe. Some have also used more exotic meats, such as turtle, crocodile, horse, lizard, and snake meat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.

ORIGINS
Satay was supposedly invented by Javanese street vendors,^[4] based on satay becoming popular after the influx of Arab immigrants in the early 19th century. The satay meats used by Indonesians and Malaysians, mutton and beef, are also favoured by Arabs and are not as popular in China as are pork and chicken. Another theory states that the word satay is derived from the Minnan-Chinese words sa tae bak meaning three pieces of meat.^{[citation needed]} However this theory is discounted since traditional satay often consist of four pieces meats.

Satay variants and outlets of note

Indonesia

Sate Ponorogo being grilled in a foodstall at Jalan Urip Sumoharjo, Surabaya, East Java, Indonesia

Sate Padang vendor in Batam, Indonesia

Sate Padang with yellow sauce.

A humble street-side chicken satay seller near Borobudur, Central Java.

Chicken satay with lontong served on "pincuk" (banana leaf plate), Central Java.

Chicken sate and lontong packed in banana leaves, Central Java

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings.^[5] As a result, many variations have been developed throughout the Indonesian Archipelago. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking.

Sate Madura 

Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments

Sate Padang 

A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.

Sate Ponorogo 

A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chilli sauce and Garnished with shredded shallots, sambal (chili paste) and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small slices. The meat is marinated in spices and sweet soy sauce, in a process called "bacem" and is served with rice or lontong (rice cake).. The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced.

Sate Tegal 

A sate of yearling or 5-month-old kid meat; the nickname for this dish in Tegal balibul is an acronym of "baru lima bulan" (just 5 months). Each kodi, or dish, contains twenty skewers, and each skewer has four chunks — two pieces of meat, one piece of fat and then another piece of meat. It is grilled over wood charcoal until it is cooked between medium and well done; however it is possible to ask for medium rare. Sometimes the fat piece can be replaced with liver or heart or kidney. This is not marinated prior to grilling. On serving, it is accompanied by sweet soya sauce (medium sweetness, slightly thinned with boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green tomatoes, and steamed rice, and is sometimes garnished with fried shallots.

Sate Ambal 

A satay variant from Ambal, Kebumen, Central Java. This satay uses a native breed of poultry, ayam kampung. The sauce is not based on peanuts, but rather ground tempeh, chilli and spices. The chicken meat is marinated for about two hours to make the meat tastier. This satay is accompanied with ketupat.

Sate Blora 

A variant originating in Blora, located in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs. Sate Blora is grilled in front of buyers as they are eating. The buyers tell the vendor to stop grilling when they are finished with their meal.

Sate Banjar 

A variant of satay popular in South Kalimantan, especially in the town of Banjarmasin.

Sate Makassar 

From a region in Southern Sulawesi, this satay is made from beef and cow offal marinated in sour carambola sauce. It has a unique sour and spicy taste. Unlike most satays, it is served without sauce.

Sate Buntel (Wrapped Satay)

A specialty from Solo or Surakarta, Central Java. It’s made from minced beef or goat (especially meats around ribs and belly area). The minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. The size of this satay is quite large, very similar to a middle eastern kebab. After being grilled on charcoal, the meat is separated from the skewer, cut into bite-size chunks, then served in sweet soy sauce and merica (pepper).

Sate Lilit 

A satay variant from Bali, a famous tourist destination. This satay is made from minced beef, chicken, fish, pork, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.

Sate Pusut 

A delicacy from Lombok, the neighboring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.

Sate Ampet 

Another Lombok delicacy. It is made from beef, cow's intestines and other cow's internal organs. The sauce for sate ampet is hot and spicy, which is no surprise since the island’s name, Lombok Merah, means Red chili. The sauce is santan (coconut milk) and spices.

Sate Maranggi 

Commonly found in Purwakarta, Cianjur and Bandung, the cities in West Java, this satay is made from beef marinated in a special paste. The two most important elements of the paste are kecombrang (Nicolaia speciosa) flower buds and ketan (sweet rice) flour. Nicola buds bring a unique aroma and a liquorice-like taste. It is served with ketan cake (jadah) or plain rice.

Sate Lembut 

A rare satay recipe of the Betawi people. It is can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from minced beef mixed with shredded coconut and spices, wrapped around a flat bamboo skewer. Usually eaten with ketupat laksa betawi (Betawi style Laksa with ketupat glutinous compressed rice).

Sate Manis 

Also a speciality from the Betawi people. It is also can be found in Jalan Kebon Kacang, Central Jakarta. The satay is made from slices of has dalam (tenderloin) the finest part of beef, marinated with sweet spices. Usually eaten with ketupat laksa betawi.

Sate Kambing (Goat satay)

A variant of satay popular in Java, made with goat, lamb or mutton meat. Different than other satay, sate kambing is not usually pre-seasoned or pre-cooked. Raw lamb is skewered and grilled directly on the charcoal. It is then served with sweet soy sauce, sliced shallots, and cut-up tomatoes. Since the meat is not pre-cooked, it is important to choose a very young lamb. Most famous vendor usually use lamb under three to five months old. Lamb from goat is also more popular than lamb from sheep due to milder flavor.

Sate Kerbau (Water buffalo satay)

A variant of satay popular in Kudus, where most Muslim believed that it is forbidden to eat beef in order to respect the Hindus. This satay is made with water buffalo meat. The meat is cooked first with palm sugar, coriander, cumin, and other seasoning until very tender. Some vendor choose to even grind the meat first in order to make it really tender. It is then grilled on charcoal, and the served with sauce made with coconut milk, palm sugar, and other seasoning. Traditionally, satay kerbau is served on a plate covered with teak wood leaves.

Sate Kelinci (Rabbit meat Satay)

This variant of satay is made from rabbit meat, a delicacy from Java. It is served with sliced fresh shallots (small red onion), peanut sauce, and sweet soy sauce. Rabbit satay usually can be found in mountainous tourist region in Java where locals breed rabbit for its meat, such as Lembang in West Java, Kaliurang in Yogyakarta, Bandungan and Tawangmangu resort in Central Java, also Telaga Sarangan in East Java.

Sate Burung Ayam-ayaman (Bird Satay)

The satay is made from gizzard, liver, and intestines of "Burung Ayam-ayaman" (a migrating sea bird). After being seasoned with mild spices and stuck on a skewer, this bird's internal organs aren’t grilled, but are deep fried in cooking oil instead.

Sate Bandeng (Milkfish Satay)

A unique delicacy from Banten. It is a satay made from boneless "Bandeng" (milkfish). The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal.

Sate Belut (Eel Satay) 

Another Lombok rare delicacy. It is made from belut, a native small eel commonly found in watery rice paddies in Indonesia. A seasoned eel is skewered and wrapped around each skewer, then grilled over charcoal fire. So each skewer contains an individual small eel.

Horse satay, Yogyakarta, Indonesia

Sate Kuda (Horse meat Satay)

Locally known as "Sate Jaran", this is made from horse meat, a delicacy from Yogyakarta. It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce.

Sate Bulus (Turtle Satay) 

Another rare delicacy from Yogyakarta. It is a satay made from freshwater "Bulus" (softshell turtle). It is served with sliced fresh shallots (small red onion), pepper, and sweet soy sauce. Bulus meat is also served in soup or Tongseng (Javanese style spicy-sweet soup).

Sate Ular (Snake Satay) 

A rare and exotic delicacy usually founds in foodstalls specialize on serving exotic meats like snakes and lizards, such as the one founds near Gubeng train station in Surabaya, or near Mangga Besar and Tebet train station in Jakarta. It usually uses ular sedok (cobra) or sanca (python) meat. It is served with sliced fresh shallots (small red onion), pickles, pepper, and sweet soy sauce.

Indonesian Chinese version of Nasi Campur with pork satay

Sate Babi (Pork satay) being grilled

Sate Babi (Pork Satay) 

Popular among the Indonesian-Chinese community, most of whom do not share the Muslim prohibition against pork. This dish can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in the Jakarta area. It is also popular in Bali which the majority are Hindus, and also popular in The Netherlands.

Sate Kulit (Skin Satay) 

Found in Sumatra, this is a crisp satay made from marinated chicken skin.

Sate Ati (Liver Satay)

The satay is made from mixture of chicken liver, gizzard, and intestines. Usually gizzard is placed on the bottom, intestine on the center and liver or heart on the top. After seasoning, the internal organs are not fried or grilled, but are boiled instead. It’s not treated as a main dish, but often as a side dish to accompany Bubur Ayam (chicken rice porridge).

Sate Usus (Chicken Intestine satay) 

This mildly marinated satay is usually fried, also as a side-dish to accompany bubur ayam.

Sate Babat (Tripes satay) 

Mildly marinated and mostly boiled than grilled, usually served as a side-dish to accompany soto.

Sate Kerang (Shellfish satay) 

Mildly marinated and boiled, also served as a side-dish to accompany soto.

Sate Telor Puyuh (Quail eggs satay) 

Several hard-boiled quail eggs are put into skewers, marinated in sweet soy sauce with spices and boiled further, also served as a side-dish for soto.

Sate Telor Muda (Young egg Satay) 

This satay is made from immature chicken egg (uritan) obtained upon slaughtering the hens. The immature eggs are boiled and put into skewers to be grilled as satay.

Sate Torpedo (Testicles Satay) 

Satay made from goat testicles marinated in soy sauce and grilled. It is eaten with peanut sauce, pickles, and hot white rice.

Sate Susu (Milky Satay) 

A tasty dish commonly found in Java and Bali, made from grilled spicy beef brisket with a distinctive milky taste, served with hot chilli sauce.

Sate Kere (Poorman's satay) 

A cheap vegetarian satay made from grounded tempe from Solo city, served in peanut sauce and pickles. The word "kere" in Javanese language means "poor", originally was meant to provide the poor people of Java the taste of satay in affordable price, since meats is considered as a luxury in the past. Today, sate kere also provides intestine, liver and beef satays mixed with tempe ones.