Real Life 4 B

Indonesian Cuisine

1. Sate Ayam / Sate Kambing (satay)

I’ve had a lot of different types of sate (or satay) in Southeast Asia, but there’s nothing that compares to
real Indonesian sate; In my opinion you’ll find some of the absolute best sate in Asia within Indonesia. in
Indonesia you’ll find many different types and varieties of sate, but two of the common versions in
Jakarta at sate ayam (chicken sate) and sate kambing (goat sate).

One of the common recipes includes the meat marinated in sweet kecap manis soy sauce, before being
skewered. I think is the main reason why Indonesian sate is so good, is because the skewers of meat are
typically grilled on an extremely hot charcoal fire, so the meat cooks quickly, while leaving it smoky and
juicy.

2. Sate Padang (Padang satay)

Sate Padang is such a unique (and delicious) type of Indonesian sate that I had to include it in this food
guide as its own. Originally from Padang, a food lovers province on the west coast of Sumatra, Sate
Padang seems to have a cult following among food lovers – and after I had my first plate, I completely
understand why.

The skewers of meat, which often include beef pieces, beef tongue, and offal, are first marinated in a
mixture of spices, then grilled over hot flaming charcoal, and finally they are often served over sliced up
compressed rice cake, called ketupat, and then covered in a thick brown colored sauce, and sprinkled
with crispy shallots. The result of Sate Padang is not the prettiest dish you’ll ever see, but the taste is
incredible.

3. Ayam Bakar Taliwang (grilled chicken)

Have you ever eaten three chickens by yourself in one meal? When you eat ayam bakar Taliwang, not
only are the grilled chickens so good you might be able to eat three of them by yourself, but they are
also very small because they either free range chickens or sometimes spring chickens.

This type of grilled chicken originates from the island of Lombok, and it’s popular with spicy grilled
chicken lovers throughout Indonesia. When I saw the amount of chilies caked onto my ayam bakar
Taliwang, I knew I was in for a life-changing grilled chicken experience, and it was true.

The chicken itself was so flavorful, and not too tender, but with just enough texture so that with every
bite it kept releasing more chicken juices, kind of like that crazily juicy chicken I ate in Osaka. But along
with just being a flavorful chicken from the start, it was beautifully spicy. Ayam Bakar Taliwang is one of
the dishes you don’t want to miss if you love spicy food.

4. Ikan Bakar (grilled fish)

Even after eating ikan bakar, Indonesian grilled fish, dozens of times, I still can’t get over how good it is.
Grilled fish is one of my favorite things to eat around the world, but I especially love it in Indonesia. Just
like many of the grilled foods in Indonesian cuisine, what I like about ikan bakar is that it’s grilled over a
very hot charcoal fire and grilled quickly, giving it a really incredible flame roasted fire flavor.

5. Pepes (herbal packet)

Pepes is very similar to Thai aeb, but it’s the Indonesian version of an assortment of fish, meat or tofu,
mixed with lots of healthy herbs and spices, wrapped in a banana leaf package, and either steamed or
grilled.

Originally a Sundanese food from the Western part of Java, some of the most common versions of pepes
include chicken, different types of fish, tofu, or mushrooms, mixed with shallots, garlic, chilies, turmeric,
candlenut, and lemon basil. What I love so much is that the ingredients, since they are all wrapped in a
banana leaf and cooked, all mesh together really well, but also the banana leaf gives an extra green
essence to whatever is cooked inside.

6. Pecel Lele (fried catfish)

Deep fried catfish, known as pecel lele, is a very famous and common Indonesian street food, often
served at street side restaurants and local food tents known as warungs. In Jakarta, mostly at night, if
you drive around the streets you’ll see countless food stalls showcasing catfish on their banner menus.

The catfish are prepared pretty simple, just salted and sometimes rubbed with some coriander and
turmeric, and then deep fried until extra crispy all the way through. The catfish I ate in Indonesia were
pretty small, about the size of a sausage, so when they were deep fried they almost turned chip-like,
fried solidly.

Once again, the secret of the flavor when eating pecel lele lies within the sambal that it’s always served
with. You take a piece of crispy catfish, mix it with your rice, add on some sambal, and that’s a recipe for
a delicious bite.

7. Nasi Uduk (coconut rice)

When I took my first bite of nasi uduk, a fragrantly type of cooked rice, I could immediately taste the rich
coconut milk and a wonderful cardamom flavor.

Nasi uduk is similar to nasi lemak, rice that’s cooked with a variety of aromatics like lemongrass, pandan
leaves and dry spices like coriander seed, bay leaves, sometimes cardamom, and finally the all important
coconut milk. The result is a rich and savory, plus hearty and flavorful, rice. There are a variety of
different recipes for nasi uduk, also depending on the region of Indonesia you’re in. You can eat nasi
uduk accompanied by a variety of different curries and Indonesian foods, but it’s also very common in
Jakarta to eat along with simple fried chicken and sambal chili sauce.

8. Bubur Ayam (chicken congee)

Every country around southeast Asia has their own version of rice porridge (congee) a result of the
massive Chinese influence across the continent. In Indonesia bubur ayam, chicken rice porridge, is one
of the very common street food dishes.

The rice is cooked so it’s thick and hearty, yet easy to go down, and while it can be prepared with any
assortment of toppings, chicken is one of the most popular. At Bubur Ayam, one of the most famous
spots in Jakarta for rice porridge, a bowl comes topped with shredded chicken, and you often eat it
along with skewers of fried chicken heart and other organs.

PECEL LELE – DEEP FRIED CATFISH WITH SAMBAL

9. Pecel Lele (fried catfish)

Deep fried catfish, known as pecel lele, is a very famous and common Indonesian street food, often
served at street side restaurants and local food tents known as warungs. In Jakarta, mostly at night, if
you drive around the streets you’ll see countless food stalls showcasing catfish on their banner menus.

The catfish are prepared pretty simple, just salted and sometimes rubbed with some coriander and
turmeric, and then deep fried until extra crispy all the way through. The catfish I ate in Indonesia were
pretty small, about the size of a sausage, so when they were deep fried they almost turned chip-like,
fried solidly.