Nasi Goreng Pedas
Weight: 40 g / 1.4 oz
Weight: 45 g / 1.6 oz
Ayam Goreng Kalasan
Weight: 55 g / 1.9 oz
Gule/Gulai is a local Indonesian curry dish. It is yellowish in color, can be made as thinner soup or thicker consistency, depending on different area of Indonesia. The main ingredients are mutton, beef or poultry, seafood and vegetables. It is very popular for Indonesian especially during the Moslem New Year Holiday. Gulai ingredients consist of rich spices such as shallot, garlic, turmeric, coriander, galangal, nutmeg, ginger, chilli, cumin, lemongrass, clove and cinnamon.
Weight: 35 g / 1.2 oz
Nasi kuning is Indonesian yellow fragrant rice. One of Indonesia culinary icon, it is a popular celebration food usually served in special events. The rice will be served in the form of a cone called “tumpeng” to represent mountain of gold and thus good fortune and gratitude. This nasi kuning is usually served with variety of side dishes such as shredded omelette, fried chicken, sambal goring ati, balado, potato fritters, tempe and peanut stir fry. The spices mixture for Nasi Kuning is shallot, garlic, turmeric, lime leaves, lemongrass.
Suitable for Vegetarian Dish
Kare/Curry is Indonesian yellow curry soup, cooked with coconut milk. Main ingredients are poultry, beef or mutton. Can be made into vegetarian dish, using tofu, tempeh, or eggplant and other vegetables. It is popular especially during the Moslem New Year Holiday. Kare ingredients are white pepper, coriander, cumin, lemongrass, ginger, turmeric, chilli, shallot and ginger.
Weight: 36 g / 1.2 oz
Suitable for Vegetarian Dish
Opor is Indonesian white curry, originated in Java island. There are variations of opor, the common one being chicken and egg opor. Tofu opor is also popular for vegetarian. . It is popular especially during the Moslem New Year Holiday. It is usually eaten with rice or ketupat/lontong (compressed rice cake in banana leaves) Opor ingredients are coriander, white pepper, cumin, Lemongrass, ginger, lime leaves, galangal, shallot, garlic.
Rendang is a very popular rich tasting meat dish in Indonesia. Originated in Sumatra, it was served at occasions to honor guests. In 2011 it was named by CNN as the number one dish of the 50 Most delicious Foods in the world. It is cooked slowly in coconut milk and rich spices until the sauce becomes thick in cosistency. Rendang Ingredients are coriander, pepper, lemongrass, ginger, turmeric, galangal, chilli, shallots and garlic.
Soto ayam is yellow chicken soup, originated from Java. This soup is very popular in Indonesia. Served warm, it is considered comfort food by the Indonesian. The yellow soup broth is poured on bowls with shredded chicken, vermicelli, fried sliced potatoes, and hard boiled eggs. Add some lime juice to this dish to add some zing.
Spices for this soup is lemongrass, ginger, turmeric, lime leaves, pepper, garlic and shallots.
Soto Madura is a soto soup, originated from Madura. Soto is a very popular soup in Indonesia. The main ingredients will be beef and offal/innards, such as tripe, brisket, lung, brain, liver. Same as all soto, lime juice and sambal/chilli paste will be added to add the liveliness of this dish. Soto is eaten with rice.
Spices for this soup is white pepper, coriander, lemolngrass, ginger, turmeric, galangal, garlic and shallots.
Ayam goreng/Indonesian fried chicken is popular throughout Indonesia, usually eaten with rice. It is also a popular dish for elaborate meal like rijstaffel or nasi kuning (yellow rice) along with other dishes. The method to cook Indonesian Ayam goring is to cook the chicken and the spices mixture in boiling water, until the chicken becomes tender, sauce thickened and the spices absorbed. Then deep fry the chicken until golden brown. Ayam goring ingredients are galangal, coriander, pepper, turmeric, lemongrass, lime leaves, and garlic.
Rawon is a black soup dish specific to East Java. This soup has a strong rich taste and black color that comes from black nut/keluak (pangeumedule). The main ingredients is beef. It is eaten with rice. The ingredients for this soup are keluak, garlic, shallots, chilli, coriander, lemongrass, turmeric, galangal and aromatic ginger.
Nasi Goreng literally means fried rice in Indonesian. It is a very popular dish, sold everywhere from portable food cart on the street to high end restaurant. It is cooked with spices and accompanied by egg and shrimps or chicken. In 2011 it was named by CNN as the number two dish of the 50 Most delicious Foods in the world.
Weight: 40 g / 1.4 oz
Bumbu rujak is the spices for grilled chicken. The chicken is cooked slowly in spices and coconut milk before grilling, in order for the chicken to absorb the spices. The remaining sauce can be used as baste while grilling, or as sauce when eating with rice. The spices mixture consist of coriander, cumin, turmeric, lime leaves, shallot, garlic and chilli.
Weight: 46 g / 1.6 oz
Bumbu bali is a saucy dish, suitable for beef, poultry, egg, fish or tofu and potato for vegetarian. The main ingredients is cooked in the spices mixture and chopped tomato until sauce thickened. Eaten with rice.
The spices for bumbu bali is shallots, garlic, ginger, sou sauce, and chilli.
Weight: 49 g / 1.7 oz
Sop/soup is Indonesian beef or chicken soup, influenced by the Dutch. The most popular version of this soup is the oxtail soup. The ingredients are shallots, garlic, white pepper and nutmeg.
Lodeh is vegetable curry soup popular in Indonesia. It is originated in java. Common ingredients used are eggplant, bamboo shoot, young jackfruit, green bean, green chilli, tofu, tempeh. Sometimes chicken or beef bones is used for stock. Lodeh can be served alone with rice, or as a part of the rijstaffel. The spices used for this dish is coriander, chilli, lime leaves, galangal, pepper, shallots, garlic.
Weight: 54 g / 1.9 oz
Semur is Indonesian beef stew braised in brown gravy. The origin of this dish can be traced in Java, and influenced by the Dutch. Semur can be served with rice, or as a part of the rijstaffel. Semur ranges from soupy dish to thicker consistency. The most common Semur is beef semur and ox tongue semur. Other semur like chicken semur, egg, potato and tofu semur are also served in some areas of Indonesia. The ingredients for this spices are soy sauce, shallots, garlic, chilli, pepper, cloves and nutmeg.
Weight: 69 g / 2.4 oz
Sambal Goreng Ati
Sambal goreng ati is the sauce for stir fry chicken gizzards or liver and potato. A popular dish originated in Java. This dish can be served alone, or a part of a big meal (nasi campur, nasi kuning or rijstaffel). The ingredients for the spices mixture are pepper, lime leaves, galangal, chilli, shallots, garlic.
Sayur asem is a popular vegetable soup dish with tamarind. It is originated in Java. The sweet and sour flavor of this dish is refreshing and it is usually eaten with fried dish, such as ayam goring (fried chicken) or ikan goring (fried fish) and rice. The ingredients for this dish are string beans, beansprout, melinjo, chayote, and corn. The spices mixture for Sayur Asem are shallots, garlic, chilli, galangal, and tamarind.
Weight: 60 g / 2.1 oz
Soto Betawi is a kind of soto soup named after the Betawi people, one of the ethnic group in Indonesia. Rich in taste, it is popular in West Java. The main ingredients are beef offal cooked in Betawi soto spices and coconut milk, served with fried slices potato and fresh cut tomato. Usually eaten with ketupat/lontong (compressed rice wrapped in banana leaves).
Bumbu Balado is a chilli based sauce originated from Sumatra. It is popular for beef, egg, tofu, tempe, potato, or smaller seafood like small fish and shrimp. The ingredients for the spices are shallots, garlic, chilli, lemongrass, limeleaf and shrimp paste.
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