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

  • Bekasam

    Freshwater fish fermented with rice and salt until sour, then fried. A fermented & pickled recipe from Indonesia.

  • Bika Ambon

    Yellow honeycomb cake of tapioca and coconut milk, chewy and faintly fermented. Ready in 30 min prep and 50 min…

  • Brem

    Sweet low-strength rice wine pressed from fermented glutinous rice, amber and syrupy. A wine & spirit recipe from Indonesia.

  • Bubur Ayam

    Chicken rice porridge with crullers, soy sauce and sambal. Ready in 20 minutes prep and 1 hour 15 minutes cooking.…

  • Coto Makassar

    Beef and offal soup thickened with ground peanuts and rice water, eaten with ketupat. Ready in 40 min prep and…

  • Dadih

    Buffalo milk fermented in a bamboo tube until set, eaten with rice and palm sugar. A cheese & dairy recipe…

  • Es Cendol

    Green rice-flour worms in coconut milk with palm sugar syrup and ice. Ready in 40 min prep and 25 min…

  • Es Teler

    Avocado, jackfruit and coconut in iced condensed-milk syrup. Ready in 20 min prep and none cooking. 4 servings. A dessert…

  • Gudeg

    Yogyakarta young jackfruit stewed sweet in coconut milk and palm sugar. Ready in 40 min prep and 5 hr cooking.…

  • Jamu

    Herbal tonics of turmeric, ginger and tamarind, sold bottled. Ready in 20 min prep and 20 min cooking. 4 glasses.…