Baku Kitchen! An independent reference of traditional food

Indonesia

Archipelago of sambals, coconut and peanut sauces: fiery, sweet and smoky rice-table cooking. That is the short version of what Indonesia cooks. Look for Nasi Goreng (sweet-soy fried rice with fried egg and krupuk; national favourite), Rendang (minangkabau beef simmered dry in coconut milk and spice paste) and Satay (grilled skewers with peanut sauce and lontong; countless regional versions). Fried rice using leftover cooked rice, a Chinese technique absorbed into Indonesian kitchens and made local by kecap manis and terasi. This atlas has 54 Indonesia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

54 dishes.

RawonRawonEast Javanese black beef soup coloured by keluak nutsRendangRendangSlow-cooked coconut beef, festive table essentialRujakRujakUnripe fruit tossed in a dressing of palm sugar, tamarind, chilli and shrimp pasteSambalSambalChili relishes pounded fresh; hundreds of regional variationsSambal MatahSambal MatahRaw Balinese relish of sliced shallot, lemongrass, chilli and coconut oilSataySatayGrilled skewers with peanut sauce and lontong; countless regional versionsSerabiSerabiSmall rice-flour pancakes cooked in clay pans, eaten with coconut or palm sugarSop BuntutSop BuntutClear oxtail soup with vegetables, also fried or grilledSoto AyamSoto AyamTurmeric chicken soup with vermicelli, egg and sambalTapaiTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashTaucoTaucoSalty paste of fermented yellow soybeans stirred into stir-fries and sambalsTeh TaluaTeh TaluaStrong tea whipped with raw egg yolk, sugar and lime into a foamTempehTempehSoybeans bound into a firm cake by white mould, nutty and denseTempeh GorengTempeh GorengMarinated fried fermented-soy slices, everyday proteinTempoyakTempoyakDurian flesh salted and fermented into a sour paste cooked with fish or chilliTerasiTerasiDark block of fermented shrimp, toasted until fierce and pounded into sambalTuakTuakPalm sap fermented into sour cloudy wine, drunk from bamboo cupsUlat SaguUlat SaguLive sago palm grubs eaten raw or skewered and grilled, rich and buttery

  • Acar

    Cucumber, carrot and shallot pickled in vinegar with turmeric and chilli. Ready in 25 min prep and 10 min cooking.…

  • Arak Bali

    Clear spirit distilled from palm or rice wine, drunk neat or with lime and honey. A wine & spirit recipe…

  • Asinan

    Vegetables or fruit steeped in sweet-sour vinegar brine with peanuts and crackers. Ready in 25 min prep and 10 min…

  • Ayam Rica-Rica

    Chicken cooked with pounded bird’s eye chilli, ginger and lime leaf, searingly hot. Ready in 25 min prep and 45…

  • Ayam Betutu

    Whole chicken packed with spice paste, wrapped in leaves and steamed for hours. Ready in 1 hr prep and 3…

  • Ayam Goreng

    Turmeric-galangal marinated chicken fried until deeply golden. Ready in 20 minutes prep and 1 hour cooking. Serves 4. A main…

  • Babi Guling

    Balinese spice-stuffed roast suckling pig with crackling. Ready in 1 hr prep and 3 hr 30 min cooking. 8 servings.…

  • Bakso

    Springy beef meatball soup with noodles, sold from carts. Ready in 40 min prep and 1 hr 15 min cooking.…

  • Bandrek

    Hot ginger drink with palm sugar, cinnamon, clove and sometimes coconut shreds. Ready in 10 min prep and 20 min…

  • Batagor

    Fried fish and tofu dumplings cut up and drowned in peanut sauce. Ready in 40 min prep and 25 min…