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INDONESIAN FOOD

 

Gado-gado

Gado-gado is a traditional dish in Indonesian cuisine, and comprises a vegetable salad served with a peanut sauce dressing. It is widely served from hawkers carts, stalls (warung), and small restaurants up to star hotels restaurants in Indonesia, and in Indonesian restaurants in other countries.

Gado-gado is part of a wider family of Indonesian peanut sauce - salad; with lotek, pecel and karedok. Some of salad's peanut sauce is made in individual batches, fresh in front of the customers (like the picture on the right - which should say the way lotek is prepared), however gado-gado sauce is made a head of time and cooked in bulk). Compare to Western salads, gado-gado has much more sauce in it (the vegetable should be well coated in the sauce)

For the convenience of modern world, both gado-gado and pecel sauce is available in block of dried sauce that can easily be made liquid by adding warm water.

 

Uduk is an Indonesian style steamed dish originally from Jakarta, Indonesia's capital. It is made by mixing steamed rice with coconut milk(santan), clove(cengkeh), cassia bark(kayu manis), root, lemongrass and ginger(jahe). Uduk is often served with raw , raw lettuce, raw tomatoes, limes, fried sambal, fried tofu, fried tempeh, fried chicken, beef and offal, which are previously boiled in spicy broth. There are similar dishes in Malaysia, Brunei, Singapore and Southern Thailand called nasi lemak.

Nasi Uduk

 

Sate Padang

Satay was supposedly invented by Javanese street vendors, based on the fact that satay only became popular after the early 19th century, when there was a major influx of Arab immigrants in the region. The satay meats popularly used by Indonesians and Malaysians, mutton and beef, are also traditionally favoured by Arabs and are not as popular in China as are pork and chicken.

Sate Padang is a dish from Padang and the surrounding area in West Sumatera, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is 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 according to taste and the composition of their yellow sauces.

 

 

Cendol [pronounced 'chen-doll'] or es cendol is a traditional dessert originating from Java, Indonesia, but is also popular in Malaysia, Singapore, and Southern Thailand (where it is called lorkchorng singapore ลอดข่องสิงคโปร์). The dessert's basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf), and palm sugar. Red beans, glutinous rice, grass jelly, and creamed corn are optional additions. Cendol has become a quintessential part of cuisine among the multi-racial population in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.

Cendol vendors are also a common sight in Indonesian cities. In the Javanese language, cendol refers to the jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet.

In Malaysia, cendol is usually sold on the roadside by Indian Muslim vendors. It is common dessert fare in Singapore popularly found in dessert stalls, food centres, coffee shops and food courts, and served by vendors of various ethnic backgrounds. The first Indian-Muslim vendors learnt the skills of making cendol from the Javanese in Indonesia and brought the recipe and preparation methods with them to Malaysia and Singapore. Cendol is also popular as a snack, particularly after Friday prayers among Muslims.[citation needed]

The relative affluence of Singapore, as well as Western influence, has given rise to different variations of cendol. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian.

In Vietnamese cuisine, a similar dish is called chè ba màu or chè thập cẩm.

Cendol