Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Nasi uduk is an Indonesian-style steamed rice cooked in coconut milk dish, especially popular in Betawi cuisine.
Nasi goreng, is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir-fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin which is also popular across Indonesia.
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam).
Nasi kebuli is an Indonesian variation of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter. It is popular among the Arab community in Indonesia and Betawi people in Jakarta. Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence, Indian cuisine influence, and Afghan influence.
Lontong cap go meh is a Chinese Indonesian take on traditional Indonesian dishes, more precisely Javanese cuisine. It is lontong served with richly-flavoured dishes which include opor ayam chicken in coconut milk, sayur lodeh vegetable soup, hot and spicy liver, hard-boiled pindang egg, koya powder made of soy and dried shrimp or beef floss, pickles, chili paste and prawn cracker. Lontong cap go meh is usually consumed by the Chinese Indonesian community during the Cap go meh celebration.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Ayam goreng is an Indonesian and Malaysian dish consisting of deep-fried chicken in oil. Ayam goreng literally means "fried chicken" in Malay, Indonesian and also in many Indonesian regional languages. Unlike other countries, Indonesian fried chicken usually uses turmeric and garlic as its main ingredients rather than flour.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Nasi campur, also known as nasi rames or sego campur in Java, refers to an Indonesian and Malay dish of a scoop of nasi putih accompanied by small portions of several other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk.
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.
Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, originally from Tasikmalaya, West Java. It is usually wrapped in banana leaves and served with various side dishes.
Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style cuisine. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of goat and mutton meat as well as ghee in cooking.
Nasi kari is an Indonesian rice dish from Acehnese, Minangkabau and Malay as well as Javanese cuisine. This rice dish is popular in Sumatra and Java, Indonesia.
Nasi goreng jawa is a Javanese-style of fried rice originated from Java, Indonesia. This dish can be found in Javanese cuisine and quite popular in Indonesia, especially Java. Commonly, this rice dish uses sambal ulek as seasoning and has a spicy taste.
Nasi gemuk is a rice dish cooked with coconut milk and pandan leaf which is one of typical dish of Jambi and Palembang, Indonesia. Aromatic spices used include lemongrass and daun salam.
