Indonesian Food

Indonesia has so many delicious food. Dish which can be enjoy by yourself or along with others. A true taste of Indonesia with it's unique ingredients is that what you'll got here. Indonesian food is still little known. Here you'll find some of the popular dishes, like " Nasi Goreng ", " Rendang" and more. So just check it out. . .

First is " Nasi Goreng ", Indonesian Fried Rice.

This dish contain ingredients such as shrimp, ketchup, chili, rice, any green vegetables and more, depend on what would you like to add. I like Nasi Goreng plus Sunny side up egg on it. So, delicious when it has on it. I like the yellow in the middle of Sunny side up egg. Looks like an eye when you look at it. But, I'm always leave that side until the last part. Taste yummy at the end. Lol, love doing that every time. . . Especially if that side is given some chili sauce, it would be better.
This dish is always make me full. No wonder I can't take the second. But, anyway... the ingredients is not really complicated. It won't take more than 20 minutes to prepare. First, you only have to prepare a bowl of rice, eggs, garlic cloves, ketchup, chili, onion, etc... And that's only the basic ingredients, you can try adding something else if you want.

Next, is " Rendang " a beef dish

Like the way it say, beef dish. This dish is made of a beef. This dish is actually came from West Sumatra, province which is located on Sumatra Island, West side of Indonesia. A traditional dish, but kinda a well-known dish in Indonesia. This dish is made from beef and other spices such as chili powder, ground ginger, cloves garlic, turmeric powder and some other spices that you can add to. Kinda simple. But, the simplest are often the yummiest. Of course, you can change the amount of spices depending on your taste.

It usually eat along with rice. Cause rice is a Staple food in Indonesia at the first place. So, lot of people here, adding something to eat along with the rice, one of those is Rendang.

Talking about Rendang, this dish are contain such as mineral, protein and much of fat. No wonder, this dish would increase stomach size. But, that only happen by consume too much of the dish. So, don't be afraid to eat this food just because it contain much of fat.

Come to the next dish, " Bubur Ayam "

This dish is best discribed as a savoury "rice-pudding".It makes a tasty breakfast dish, or it can be also be a nice lunchtime dish. A simple dish, but kinda a glut one. A bowl might be enough for one person, but it's not really true after all. I can even take the second on this. Maybe third at maximum. I like to chew Bubur Ayam. Cause it's not as hard to chew a normal rice, kind of 20 chews. This dish, only take 10 chews at max. So, that this dish is so take a less time to be done. More time is been saved.

The dish need kind of few of ingredients. Just rice, garlic powder, salt & pepper, water, chicken, and deef fried onions. But, it takes a long time to cook. You know, like melting the rice. It sure is take some of time.

Fourth is, " Sate "

Satay or sate, is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. 

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and even tripe. Some have also used more exotic meats, such as turtle, crocodile, horse, lizard, and snake meat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based 

Fifth to go is, " Oxtail Soup "

Oxtail Soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used. At least five popular and unrelated versions of oxtail soup exist: a traditional Korean dish, a Chinese dish which is more like a stew, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices.

In Indonesian Cuisine the oxtail soup (Indonesian: sop buntut) is a popular dish. It is made of slices of fried or barbecued oxtail, served in vegetables soup with rich but clear beef broth contains boiled potato, carrot, tomato, leek, celery, and fried shallots. Indonesian sop buntut is seasoned with shallot, garlic and native spices such as black pepper, nutmeg, and clove. A relatively new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry, the soup is served in separate bowl.