The pineapple jam is filled inside instead of spread on top. [40] Popular Betawi dishes include nasi uduk (coconut rice), sayur asem (sweet and sour vegetable soup), asinan (salad of pickled vegetables), gado-gado, (boiled or blanched vegetables salad in peanut sauce), ketoprak, (vegetables, tofu, rice vermicelli and rice cake in peanut sauce), and kerak telor (spiced coconut omelette). Bottled brem bali (Balinese rice wine) is popular in Bali. [8] Dabu-dabu is North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice. The skewers used to grill or roast the satay are made of iron. A type of curry dish cooked using chicken and spices. Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds. This legendary street food is made of fried tofu chunks, lontong (Indonesian compressed rice cake), rice vermicelli, sliced cabbage, bean sprout and boiled egg. Deboned milkfish, spiced and grilled in its skin on bamboo skewers over charcoal embers. The food of East Java is similar to that of Central Java. This dish almost equal to lumpia. A condiment that made from coconut with dark brown colour. A ball of flour is stuffed with a filling of other desired ingredients and flattened with a rolling pin. Leftover shredded coconut can also be cooked, sauteed and seasoned to make serundeng, almost powdery sweet and spicy finely shredded coconut. Mixed rice with assorted vegetables and meat of choice. A Javanese-style of ring-shaped fritter made from cassava with savoury taste. In eastern Indonesia, such as on the islands of Papua and Timor, where the climate is often much drier, the meals can be centred around other sources of carbohydrates such as sago or root vegetables and starchy tubers. A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. Seafood are usually being grilled, boiled or fried. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. Pressed rice cake served with egg and tofu in coconut milk, common beans, chayote, jackfruit, and kerupuk. Indonesian cuisine often demonstrates complex flavour,[7] acquired from certain ingredients and bumbu spices mixture. The meat also can be processed to be thinly-sliced and dried as dendeng (jerky), or made into abon (meat floss). Stir-fried water spinach seasoned with shrimp paste. Chinese immigration to Indonesia started in the 7th century, and accelerated during Dutch colonial times, thus creating the fusion of Chinese cuisine with indigenous Indonesian style. A steamed rice topped with various choices of dishes originated from Bukittinggi, West Sumatra. A chicken rib stew cooked with the nuts from the. A sauce made from ground roasted or fried peanuts. Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce. To acquire a rich taste, some households insist on using freshly shredded coconut, instead of leftover, for urap and serundeng. Today most households use blender or food processor for the task. A rice dish with chopped young jackfruit mixed with coconut and other spices. A beef rice noodle soup with potatoes and egg, specialty of Padang. Baked pastry with crust layers similar to those of. Nationwide, but especially popular in East Java and Bali, A popular mixed rice dish derived from India with local taste, this dish almost similar to. Food from Malang includes bakwan Malang (meatball soup with won ton and noodles) and arem-arem (pressed rice, tempe, sprouts, soy sauce, coconut, and peanuts). A mixture of vegetables, tofu, noodles, lontong rice cake, potato, and. A type of dim sum with main ingredients steamed rice flour and shredded white daikon. It is served as a side dish with the Thai version of satay (Thai: สะเต๊ะ). The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced chili pepper from the New World to the region in the 16th century. A spicy noodle soup derived from Peranakan cuisine which has various types. A food paste or spread made from ground, dry-roasted peanuts. A Javanese fusion dish of fried, grilled or otherwise cooked tempeh patties, sandwiched between slices of bread. This dish derived from Dutch cuisine. Next to sago, people of eastern Indonesia consume wild tubers as staple food. Tumis kangkung is a popular stir-fried water spinach dish. Many popular drinks are based on ice (es) and can also be classified as desserts. The diversity ranges from ancient bakar batu or stone-grilled yams and boar practiced by Papuan tribes of eastern Indonesia, to sophisticated contemporary Indonesian fusion cuisine. In outside West Sumatra such as in Java, most of Padang Restaurants still use buffalo to make rendang, but claim as Rendang Sapi for selling purposes due to buffalo meat is more inferior and cheaper than cow meat. It is similar to nasi uduk and nasi rames, but the rice is mixed. Boiled 'rice' substitution made from cornmeal, common in drier parts of Indonesia. However another method of cooking like stir fried in spices or in soup is also possible. Since the colonial era of Netherlands East Indies, plantations, especially in Java, were major producers of coffee, tea and sugar. It can also be found in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines. Bakmi is normally boiled for serving. Indo-Dutch-origin boiled and mashed potatoes, carrots, and onions. A thin, unleavened flatbread originating from India, brought by the Indian immigrant to the country. Locals usually put a bucket of water under the lamp to trap the flying termites, pluck the wings, and roast the termites as additional protein-rich snack. Modern refrigeration technology is available in most households. The main animal protein sources in the Indonesian diet are mostly poultry and fish, however meats such as beef, water buffalo, goat and mutton are commonly found in the Indonesian marketplaces. A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. sagoo caterpillar) or larvae of sago palm weevil. [56] In the Minahasa region of North Sulawesi, the people drink a highly alcoholic drink called Cap Tikus. A thick cold condiment or dressing commonly used in sandwiches, salads, or fritters. Often served with fresh grated coconut. A traditional Malay pastry, made from butter, ghee and flour. Regarding the method of food processing techniques, each region has developed a specificity that ultimately leads to localization of regional taste.[19]. It is popular during Eid ul-Adha. Some of native upperclass ningrat (nobles) and educated native were exposed to European cuisine; This cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. Usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices. It is made of slices of fried or barbecued oxtail, served in vegetable soup with rich but clear beef broth. A type of curry dish cooked using shrimp. Made of beef, chicken, or fish and similar to serundeng. Various ikan bakar or grilled fish are popular and commonly served in Makassar restaurants, warung and foodstalls, such as ikan bolu bakar (grilled milkfish). [16], Indonesian cuisine has a long history—although most of it is not well-documented, and relied heavily on local practice and oral traditions. A traditional fritter consisting of vegetables and batter. [4] Traditionally featured in slametan ceremonies, the cone of rice is made by using bamboo leaves woven into a cone-shaped container. Many Indonesian traditional customs and ceremonies incorporate food and feast, one of the best examples is tumpeng. Some versions also have noodles, as a beef noodle soup. A spicy chicken satay in hot sambal sauce, served with lontong. The city of Yogyakarta is renowned for its ayam goreng (fried chicken) and klepon (green rice-flour balls with palm sugar filling). Whatever the meal, it is accompanied by at least one, and often several, relishes called sambals. This dish influenced by Indian cuisine. Red uses Indonesian Tomato Sauce or Ketchup to give it a distinct sweet flavour, while the white one has nothing added to it. The dish consists of beef tenderloin braised with. Fried flour dumpling filled with vegetables and meat. A freshwater fish that fermented until it tastes sour, then seasoned with chili and sugar. A steamed banana dumpling that consists of glutinous rice flour, ground banana and coconut milk. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes. It is a national dish conceived by street vendors … Grilled sticky rice, commonly eaten with oncom or. The noodles are usually mixed with either pork fat, chicken fat or beef fat. Another batak dish, ayam namargota, is chicken cooked in spices and blood. See the Recipe James Oseland. Dried cassava, locally known as tiwul, is an alternate staple food in arid areas of Java such as Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in hard times. The snack consists of pure clay, without any mixture of ingredients. Meatballs are usually created from a combined of cow beef and flour, but there are also meatballs … Cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Tempeh is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. Cooking nasi goreng usually employs strong fire, while authentic rendang for example requires small fire for slow cooking of beef, spices, and coconut milk until the meat is caramelised and all the coconut milk's liquid has evaporated. Other vegetables like calabash, chayote, kelor, yardlong bean, eggplant, gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa. Chinese Indonesian and Japanese Indonesian. Traditionally consumed with ketupat during the Eid ul-Fitr celebration in many parts of Indonesia. A fragrant rice dish that consists of steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng, urap, perkedel, and serundeng. Satay is meat skewers that are cooked over coals. Popular fresh water fish among others; carp, gourami, catfish, pangasius, snakehead, trichogaster, climbing gourami, Nile tilapia, and Mozambique tilapia. This is due to the fact that the Minangkabau are culturally closely related to the Malays. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chilies and fried peanuts) for otak-otak or ketan. It can be fried, stir fried, stewed, as soup ingredient, even also for sweets. [58] These crispy snacks sometimes are added upon the main meal to provide crunchy texture; several Indonesian dishes such as gado-gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific type of krupuk as toppings. However, in other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed. This dish usually served with gulai. Chicken or seafood (usually Fish) poured with Manadonese spicy yellow sauce/gravy. The food of Central Java is renowned for its sweetness, and the dish of gudeg, a curry made from jackfruit, is a particularly sweet. Rice cone is meant to symbolise the holy mountain. Most meals are built around a cone-shaped pile of long-grain, highly polished rice. A spicy ribs soup specialty of Makassar, South Sulawesi. A mixture of vegetables and a type of traditional cracker with spicy peanut paste. Indonesian markets abound with many types of tropical fruit. All of these Makassar foods are usually consumed with burasa, a coconut milk rice dumpling wrapped in a banana leaf, to replace steamed rice or ketupat. Javanese beef steak, a European-influenced dish. A textural speciality of Sunda (West Java) is karedok, a fresh salad made with long beans, bean sprouts, and cucumber with a spicy peanut sauce. Variants of peranakan cuisine such as laksa spicy noodle and otak-otak are also can be found in Riau Islands and Medan. Indonesians might consumes snacks or varieties of small dishes throughout the day. One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel. Rice served with cooked vegetables and peanut sauce. A thin form of rice noodles (rice vermicelli). While other restaurants might specifically featuring their best specific dishes, for example Ayam goreng Mbok Berek, Bakmi Gajah Mada, Satay Senayan, Rawon Setan Surabaya, Pempek Pak Raden, etc. The soupy dish however, might be served in a separate small personal bowl. Rice and coconut milk cake wrapped in banana leaves. Crocodile-shaped bread commonly served during Betawi wedding and celebrations. Soft tofu with vegetables, meat or seafood. With an overwhelming Muslim population and a relatively small population of cattle, today Indonesians rely heavily on imported beef from Australia, New Zealand and the United States which often results in a scarcity and raised prices of beef in the Indonesian market. Fermented soy products, such as tempeh, "tahu" (tofu) and oncom are prevalent as meat substitutes and as a source of vegetable protein. For example, rumah makan Padang are definitely Minangkabau cuisine. A vegetables soup (common beans, carrot, cabbages, potato, celery, cauliflower, fried shallots) with. This includes Bataks' lapo, Manado and Balinese restaurants. Dishes from the region include nasi kapau from Bukittinggi, which is similar to Padang food but uses more vegetables. Wheat is not a native plant to Indonesia, however through imports and foreign influences — most notably Chinese and Dutch — Indonesians began to develop a taste for wheat-based foodstuff, especially Chinese noodles, Indian roti, and Dutch bread. Buffaloes are a symbol of West Sumatra and are used in rendang, a rich and spicy buffalo meat or beef dish, which is also the signature dish of Minangkabau culture. Most Indonesians favour hot and spicy food, thus sambal, Indonesian hot and spicy chili sauce with various optional ingredients, notably shrimp paste, shallots, and others, is a staple condiment at all Indonesian tables. It is not too dangerous for those who suffer from cholesterol because this foods do not need coconut milk in the processing. Pork offals stewed in mild soy sauce-based soup. It is in the menu, introduced, offered and served in Indonesian Theatre Restaurant within the Indonesian pavilion at the 1964 New York World's Fair. [51] Customers take — and pay for — only what they have consumed from this array.[52]. This cake is made from egg mixture, granulated sugar, flour, yeast and coconut milk. Dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. Sundanese saung restaurant or colloquially called as kuring restaurants are selling Sundanese dishes. Most of the common Indonesian dishes are named according to their main ingredients and cooking method. Served with hot and spicy sambal. Street food plays a big part, and rendang, nasi goreng and satay are among the most popular dishes. For example, dry rendang may still be safe to consume for several days. Later in 2018, the same ministry has chosen another additional 5 national dish of Indonesia; they are soto, satay, nasi goreng, rendang and gado-gado.[14]. After dried in the sun, it can be directly eaten or fried first. Muttons and various offals can be use as ingredients for soto soup or gulai curry. This protein-rich larvae is considered as a delicacy in Papua, and often being roasted prior of consumption. In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk. [48], The Malay cuisine of southernmost state of Johor, reflects the influences of Javanese who settled there for over past two centuries. It has a sweet or sour taste. A soup prepared with carrot as a primary ingredient. Kecap asin (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own kecap manis (sweet soy sauce) with generous addition of palm sugar into soy sauce. The dish is served in sweet and sour sauce with peas. Clear vegetable soup includes sayur oyong. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Steamed rice cake wrapped in banana leaves, and stuffed with banana. Served with fresh grated coconut. A soup of fishcake with bangkoang and mushroom. It can be served hot or cold. Usually served for breakfast. Steamed noodle-like balls, made from rice flour paste, served in thick yellowish soup made from coconut milk, ground spices and snakehead fish broth. It is then fried when made to order. Ikan bakar is a popular grilled fish dish that can be found throughout Indonesia. A chicken meat cooked in bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant. A traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. This dish commonly stir-fried with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. [47] Minangkabau cuisine influences is profound in Malay cooking tradition, as the result both traditions share same dishes; including rendang, gulai, asam pedas and tempoyak. [19] They also introduced some new Chinese cuisine—including soy sauce,[ii] noodles and soybean processing technique to make tofu. A diamond-shaped compressed sweet glutinous rice cake. Bread, butter and margarine, sandwiches filled with ham, cheese or fruit jam, poffertjes, pannekoek and Dutch cheeses are commonly consumed by colonial Dutch and Indos during the colonial era. Many of these tropical fruits are seasonally available, according to each species flowering and fruiting seasons. However, locals may also commonly eat the larvae raw or alive.[33]. A spring roll with Chinese origin and Fujian-style. Another Indonesian traditional food … Most of the fat intake comes from cooking oil (coconut oil) of fried dishes, coconut milk, peanuts, as well as meats and offals. A boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called ‘’loh’’. Prepared by deboning a chicken, and then stuffing it with a mixture of seasoned meat and vegetables, and a hard boiled egg. This term usually means rice with a variety of dishes common in the specific region, cooked in coconut milk and a taste of chili. Pisang Epe is a flat-grilled banana which is pressed, grilled, and covered with palm sugar sauce and sometimes eaten with durian. A rice dish served in sweet and spicy beef soup, specialty of Pati Regency, Central Java, Indonesia. In Banyuwangi, East Java, there is a specialty dish called botok tawon (honeybee botok), which is beehives that contains bee larvae, being seasoned in shredded coconut and spices, wrapped inside banana leaf package and steamed. Pisang ijo is a banana covered with green colored flours, coconut milk, and syrup. Popular among non-Muslim community. Fish is especially popular in the eastern Indonesian regions of Sulawesi and Maluku, where most of the people work as fishermen. In western and central Indonesia, the main meal is usually cooked in the late morning, and consumed around midday. Yet in Indonesia, especially in Java and Sumatra, the rice culture was so prevalent that sometimes these wheat-based dishes, such as noodles are treated as side dishes and are consumed with rice, while others such as Chinese buns and cakwe are treated as snacks. In contemporary fusion cuisine, tempeh is used to replace meat patties and served as tempeh burger.[28]. Since then Indonesia has become one of the world's major producers and consumers of instant noodles. While rumah makan Padang is a Padang restaurant, a smaller scale Padang eateries might be called warung Padang. Noodle served with pangsit or soft boiled wonton. A spicy noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. Dishes such as satay, beef rendang, and sambal are enjoyed in both Malaysia and Singapore. A type of cheese, with enzymes from litsusu tree as coagulant. A fusion Javanese burger. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll. Nationwide, but especially popular in Bali, Balinese-style of mixed rice. Traditionally, Minangkabau people adheres to merantau (migrating) culture, and they are avid restaurant entrepreneurs. Soy-based dishes, such as variations of tofu and tempeh, are also very popular. Sambal, especially sambal ulek, or sambal terasi can also become a base ingredient for many dishes, such as sambal raja (a dish from Kutai), terong balado, dendeng balado, ayam bumbu rujak, sambal goreng ati, among other things. A noodle and egg dish. Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried. A baked plant seeds, it can be sunflower or pumpkin seeds. Fishes are popularly consumed, including sepat (Trichogaster), which is shredded fish in coconut and young-mango sauce. A Malay omelette sandwich, a European-influenced dish. Rice dish mixed with curry (it can be chicken, mutton, or fish head curry). This can be found in the presentation of nasi Bali. Dish made from sago and fish. A mixture of vegetables, tofu, tempeh, lontong rice cake, beansprouts with petis black fish paste sauce and slices of boiled cow's lips. The layout for an Indonesian wedding ceremony buffet is usually: plates, eating utensils (spoon and fork), and paper napkins placed on one end, followed by rice (plain or fried), a series of Indonesian (and sometimes international) dishes, sambal and krupuk (shrimp crackers), and ending with glasses of water on the other end of the table. Rice cake dish made from lontong, taoge (bean sprouts), fried tofu, lentho (fried mashed beans), fried shallots, sambal petis and sweet soy sauce. [4] Subsequently however, the designation of tumpeng as the single national dish of Indonesia was considered insufficient to describe the diversity of Indonesian culinary traditions. Similar Chinese-native fusion cuisine phenomena is also observable in neighbouring Malaysia and Singapore as peranakan cuisine. Other Central Javanese specialities pecel (peanut sauce with spinach and bean sprouts), lotek (peanut sauce with vegetable and pressed rice), and opor ayam (braised chicken in coconut sauce). Like the East Java foods which use petis udang, Madura foods add petis ikan which is made from fish instead of shrimp. It can be prepared as a cream or broth-style soup. Hamburger tempeh buns with salad, sauces or seasonings. A traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk. In an archipelagic nation, seafood is abundant, and it is commonly consumed especially by Indonesian residents in coastal areas. Chicken cooked in coconut milk. Indonesian street snacks include iced and sweet beverages, such as es cendol or es dawet, es teler, es cincau, es doger, es campur, es potong, and es puter. A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. The importance of rice in Indonesian culture is demonstrated through the reverence of Dewi Sri, the rice goddess of ancient Java and Bali. With beansprout and fried shallots. Many of these have their own distinctive call, tune, or noise to announce their presence. A type of satay that uses large shrimps or prawns, shelled and cleaned and often with the tails off and lightly grilled. Pork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables). They sells favourite Javanese dishes and rice, the wide array of pre-cooked dishes are arranged in glass windowed cupboard. Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. This led to adoption and fusion of European cuisine into Indonesian cuisine. It is similar to. Steamed rice mixed with kuah semur (sweet soy sauce soup), serundeng (coconut granules) and peanut granules, sliced cucumber and bean sprouts; served with variety of vegetables and meat of choice toppings, such as dendeng daging (beef jerky), omelette, anchovy, fried tempeh and tofu, rice vermicelli, fried mashed potato. [19], Several foods were mentioned in several Javanese inscriptions dated from 10th century to 15th century. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated. Pork or dog meat (or more rarely, water buffalo meat), cooked in its blood, mixed with coconut milk and spices (including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman. Klengkeng (longan) were introduced from India, semangka (watermelon) from Africa, kesemek from China, while alpukat (avocado), sawo, markisa (passionfruit), sirsak (soursop), nanas (pineapple), jambu biji (guava) and pepaya (papaya) were introduced from the Americas. skipjack tuna, tuna, mackerel, pomfret, wahoo, milkfish, trevally, rabbitfish, garoupa, red snapper, anchovy, swordfish, shark, stingray, squid or cuttlefish, shrimp, crab, blue crab, and mussel. A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste. Roasting methods are bakar (grilling) usually employing charcoal, firewood, or coconut shell, panggang (baked) usually refer to baking employing oven. Dishes such as gado-gado, karedok, ketoprak, tauge goreng, pecel, urap, rujak and asinan are vegetarian dishes. Hot sweet beverages can also be found, such as bajigur and bandrek which are particularly popular in West Java. A deep fried snack made from starch and fish. Originally a Chinese snack, but nowadays it is labelled as. As a Muslim-majority country, Indonesian Muslims share Islamic dietary laws that prohibit alcoholic beverages. [45] The Indonesian cuisine had influenced colonial Dutch and Indo people that brought Indonesian dishes back to the Netherlands due to repatriation following the independence of Indonesia. A small snack made from rounded tapioca flour doughs which is then fried. [3] Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Made of either braised or roasted duck and plain white rice. The Chinese settlers introduced stir-frying technique that required the use of Chinese wok and small amount of cooking oil. Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk. Lombok's sasak people enjoy spicy food such as ayam taliwang which is roasted chicken served with peanut, tomato chilli and lime dip. Malay cuisine also shares many similarities with neighboring Minangkabau cuisine of West Sumatra, South Sumatra, and also Aceh; such as sharing gulai, asam pedas, pindang, kari, lemang and rendang. Several cakes and pastries explicitly show Dutch, Portuguese and/or Spanish influences such as klappertaart and panada. Sweet soy sauce is also an important ingredient for semur, Indonesian stew. A type of curry dish cooked using lamb or mutton. A prasmanan is quite similar with rijsttafel but minus the ceremonial waiters and usually served fewer choices of dishes compared to its flamboyant colonial predecessor. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. This dish made into a flat and rounded-shape. The vegetables are usually. Meatball or bakso is a type of meatball that is normally regarded as Indonesian cuisine. To a lesser extent, Indonesian cuisine also had influenced Thai cuisine — probably through Malaysian intermediary — such as the introduction of satay, from Java to Sumatra, Malay Peninsula, and reached Thailand. By the 13th to 15th century, coastal Indonesian polities began to absorb culinary influences from India and the Middle East, as evidence with the adoption of curry-like recipes in the region. Indonesian food can be summed up in two words: delicious and inexpensive. 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