Satay, or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. Originating from Indonesian cuisine, satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
Indonesian cuisine is a collection of various regional culinary traditions that formed 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 600 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Malay cuisine is the cooking tradition of ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as in Cocos Islands, Sri Lanka and South Africa. Different Malay regions are all known for their unique or signature dishes—Pattani, Terengganu and Kelantan for their nasi dagang, nasi kerabu and keropok lekor; Pahang and Perak for its durian-based cuisine, gulai tempoyak; Kedah and Penang for their northern-style asam laksa and rojak; Satun and Perlis for its bunga kuda dessert; Negeri Sembilan for its lemak-based dishes; Malacca for their spicy cincalok; Singapore for their rojak bandung and roti prata; Riau for its ikan patin dishes, gulai ikan patin and asam pedas ikan patin; the Riau Islands for their sup ikan; West Sumatra for its rendang and lemang; Deli Malays of North Sumatra for their nasi goreng teri medan and gulai ketam; Jambi for its ikan mas panggang and tempoyak; Palembangese Malays of South Sumatra for their pempek, mi celor and nasi minyak; Bangka Belitung for its siput gonggong and terang bulan; West Kalimantan and Sarawak for its bubur pedas and ayam pansuh; Brunei for their nasi katok and unique ambuyat dish; Sri Lankan Malays of Sri Lanka for its kalu dodol and watalappam; and Cape Malays of South Africa for their bobotie, boeber and koe'sister.
Singaporean cuisine encompasses a diverse elements of culinary culture of Singapore — derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state.
Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of soto, a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Coconut milk is sometimes used as an ingredient. Occasionally, people will add "koya", a powder of mixed prawn crackers with fried garlic, or orange-colored spicy sambal. Krupuk or emping is a very common topping.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.
Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after the city of Padang the capital city of West Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Sundanese cuisine is the cuisine of the Sundanese people of West Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are commonly known as fishballs.
Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia it is called soto mie and is considered as one variant of soto, while in Malaysia and Singapore it is called mee soto.
Nasi padang is a Minangkabau steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city Padang, capital of West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
Indonesian noodles are a significant aspect of Indonesian cuisine which is very diverse. Indonesian cuisine recognised many types of noodles, with each regions often developed their distinct recipes.
