Tofu With Dark Sweet Soy Sauce Recipe

This recipe from Jaden Hair's The Steamy Kitchen Cookbook is the kind of pantry meal that I can get behind. If, like me, you have most of these sauces in the fridge, then all you need is a block of tofu, one serrano chile, and some scallions.
The tofu is pan-fried until golden, then removed. The sauce gets poured in and cooked for less than a minute. If you're totally prepared, this will be done in under 15 minutes, though there's absolutely no shame in taking your time and stretching this out to 20 minutes.
The only challenge is getting the tofu perfectly browned. If you're not careful, the tofu can cook unevenly, and even turn black in spots. That said, if there is too little oil, the tofu may stick to the pan. Everything else is a breeze. The sauce is simple, whisked together in a bowl, and the chiles and scallions are sprinkled on at the end. 


  • 2 tablespoons Chinese dark soy sauce
  • 2 tablespoons honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon sambal oelek (chili garlic hot sauce)
  • one 14-ounce block firm tofu
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 serrano, stemmed, seeded, and sliced
  • 1 scallion, chopped 


  1. Mix together the soy sauce, honey, rice vinegar, and sambal oelek in a medium-sized bowl. Set aside.
    Cut the tofu into ½-inch thick slices, which are approximately 3-inches long. Dry the tofu pieces on paper towels.

    Place a large saute pan or wok over high heat. When smoking, add just enough of the canola oil to coat the bottom of the pan. Add as many of the tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, two to three minutes. Flip the pieces with a pair of tongs, and brown on the other side, about two minutes. When done, drain the tofu pieces on paper towels. Repeat process with remaining tofu pieces, adding more oil if necessary.

    Pour off all but 1 teaspoon of the canola oil, and turn the heat down to medium. Add garlic and cook until fragrant, about 15 seconds. Pour in the soy sauce mixture, and cook until it thickens slightly, about 30 seconds. Turn off the heat.

    Divide the tofu between two plates, and pour half of the sauce over each. Garnish with the chopped serrano and scallion.

Dakon : AsianTraditional Toy And Games

The congklak, or dakon board game was brought to Indonesia by Indian or Arab traders centuries ago. Made from plastic or wood, or highly carved by court artisans, this game has been played in Indonesia for centuries. Dakon is two-row multiple lap version of the Mancala family that is played in Java. It is usually played on a wooden board with holes carved in it. The counters may be seeds, stones or cowrie shells. The rules of Dakon are very similar to those of Congkak played in Malaysia, and Sungka played in the Philippines.
Dakon board
Figure 1: Dakon board


Dakon is played by two players on a 2 x 7 board with seven seeds in each hole at the start of play as shown in Figure 1. Each player has a store hole at the right-side of the board.
The players take turns. A player begins a turn by picking up the contents of any hole from the row on his side of the board and then placing one seed at a time in each hole in a counter-clockwise direction from the start hole in the manner of sowing seeds. The player also sows a seed into his own store but not into his opponent's store.
If the last seed is placed in an occupied hole, the player takes its contents, including the last dropped seed, and begins another lap by continuing to distribute the seeds in a counter-clockwise direction.
If the last seed is placed into his store, the player begins another lap from any occupied hole on his side of the board.
If the last seed is placed into a vacant hole on the opponent's side, the player's turn ends and no capture is made.
If the last seed is placed into a vacant hole on the player's side, and the opponent's hole directly opposite is occupied, the player captures the contents of his opponent's hole as well as the single seed just placed in the capturing hole and puts all these seeds into his store. The player's turn ends.
If the last seed is placed into a vacant hole on the player's side, and the opponent's hole directly opposite is vacant, the player's turn ends.
If it is a player's turn to move and he has no seeds on his side of the board, he forfeits his turn. 

Figure 2: Dakon at start of a subsequent round
The round is over when all seeds are in the two stores. The next round now starts. Each player using the seeds captured in the previous round fills as many holes as possible with seven seeds from his store beginning from his right-hand side. The player having the more seeds, having filled his seven holes, puts the remainder of his seeds back in his store. The player having the fewer seeds puts any extra seeds that do not make seven seeds in a hole back into his store. For example, if after the first round one player had 68 seeds and the other 30 seeds the board would appear as shown in Figure 2.
The unfilled holes are marked with a piece of paper to indicate that these holes are out of play for the next round. The player who made the last move of the preceding round sows first in the new round. The second and following rounds are played with the same rules as the first round except that only the holes occupied at the start of the round are used. In later rounds it is possible that the player with fewer seeds may capture sufficient to reopen some previously closed holes.
The game is over when one player has less than seven seeds and is unable to fill at least one hole for the new round.

Soto Medan : Another Indonesian Soto

Medan, North Sumatera is this dish comes from.The taste is similar with Soto Ayam (Javanese Style Chicken Soup), only Soto Medan has sweet flavour because it has coconut milk inside and also more spicy.

Category: Soup
Difficulty: Medium
Cooking time: 45 – 60 minutes
– 2 chicken thighs
– 1 Salam leaf (you can substitute with bay leaf)
– 1 stalk of lemongrass (Sereh)
– 3 fresh kaffir lime leafs (daun Jeruk Purut)
– 1 cm galangal (laos/lengkuas), crushed
– 125 ml coconut milk
– 2 tablespoon of lime juice
– 1 litre of water
– 2 tablespoon of fried shallots
– 1 stalk of spring onion, chopped
Spice Pasta
– 4 shallots
– 2 cloves of garlic
– 1/2 teaspoon pepper
– 1/2 teaspoon coriander
– 1/2 teaspoon turmeric powder (you can use fresh turmeric as well)
– 1 cm of ginger
– 2 Candlenuts (Kemiri), pan-broil (or you can use 4 almonds)
– Salt and sugar to taste
1. Wash the chicken, and then pour the lime juice over it. Leave it for sometime (10 minutes or so). Then wash again.
2. Simmer chicken in 1 litre of water together with salt, salam leaf, lemongrass, lime kaffir leafs, and the galangal. Cook until the chicken is tender. Take it out from the stock and leave it to cool. Separate chicken meat from the bones and shred finely. Meanwhile keep cooking the stock with low heat.
3. Fry the chicken. Set aside.
4. In remaining oil, sauté the spice paste for a minute or two until fragrant.
5. Put the fried spice paste into chicken stock. Cook until the spice is absorbed. Then add the coconut milk. Continue cooking. Taste it before serving.
6. Serve with plain rice (nasi putih), Perkedel (potato croquettes), prawn cracker and garnish with fried shallot and spring onion.
”Soto Soto Medan
4.5 out of 5 based on 301 user ratings.

Soto Ayam : An Easy To Make Indonesian Menu

Soto Ayam is an Indonesian chicken soup, with the light and savory flavors that represent that style of cooking. It's healthy, delicious and easy to make.

I have been waiting this moment for a long time to continue writing in my blog. I feel ashamed for not making this passion my priority. I suppose, in a way, I was afraid to start writing my blog again… it’s like that feeling you have before you meet a friend that you have not heard from for 10 years! I think I was mostly afraid that I will eventually abandon it again… well today is the day of days (another one of those days ^^), I decided that I will start again no matter what happen next! I assure you though, I have not stopped cooking since my last post 3 years ago (OMG it has been that long -.-), and I believe I got slightly better at it. As this is a special post (I think I said that about my last post), I would like to share the recipe of one of my favorite dish. 


  • 1 small chicken (about 3 pounds)
  • 2 teaspoon salt
  • 1/2 tablespoon vegetable oil
  • 4 shallots, chopped
  • 2 stalks fresh lemongrass, bottom 4 or 5 inches only, crushed
  • 1 garlic clove, crushed
  • One 1-inch slice fresh ginger, crushed
  • 1/2 teaspoon crushed black peppercorns
  • 1/4 teaspoon turmeric
  • 1 1/2 quarts Chicken Broth
  • 1 1/4 cups diced yellow or white potatoes
  • 1 ounce dried mung bean threads (“cellophane noodles”)
  • 2 tablespoons soy sauce
  • 1/2 tablespoon red chili or hot bean paste
  • 1/2 teaspoon sugar
  • 4 scallions, thinly sliced
  • 2 hard boiled eggs, chopped
  • 1 1/2 celery stalks, diced

For garnish:

  • Fried Shallots
  • 1 lemon, cut into wedges


1. Remove the giblets from the chicken; discard or save the liver for another use. Wash the chicken and rub it with 1/2 teaspoon of the salt. Set aside.
2. Heat the oil in a skillet over high heat. Add the chopped shallots, lemongrass, garlic, ginger, black pepper, and turmeric. Cook, stirring constantly, until the aroma is apparent, about 30 seconds. Remove from the heat.
3. Combine the broth and remaining 1 1/2 teaspoons salt with the chicken, giblets, and shallot mixture in a soup pot. Bring to a simmer and cook until the chicken is cooked through and tender, about 45 minutes. Skim often to remove the foam that rises to the surface during simmering.
4. Remove the chicken from the broth and, when cool enough to handle, remove the bones from the chicken. Return the bones to the broth and continue to simmer for another hour, skimming as needed. Meanwhile, dice the chicken meat and set aside.
5. Place the potatoes in a saucepan, cover with cold water, and bring to a simmer. Cook until tender, about 20 minutes. Drain and spread the potatoes in a single layer to cool.
6. Soak the beans threads in hot water to cover until tender, about 5 minutes. Rinse and separate the strands under cool running water. Chop into 2-inch pieces and set aside.
7. When the broth has simmered for an hour, strain it through a fine sieve. Mix the soy sauce, chili paste, and sugar together; stir into the strained broth.
8. Add the diced chicken meat, cooked potatoes, soaked bean threads, scallions, chopped eggs, and celery to the broth. Bring to a simmer and add a squeeze of lemon to taste.
9. Indonesian recipes like this tasty soup are nice served in heated bowls, garnished with fried shallots. Pass lemon wedges on the side.
The list of ingredients in this recipe may look long, but the recipe is quite easy to make. The seasonings and vegetables added really up the flavor level.
Asian soup recipes are a great way to introduce yourself to new flavors and ideas. With a few simple ingredients you can take yourself to a whole new culinary world. Soups like this are also incredibly healthy for us.

Nasi Goreng : Indonesian Fried Rice

Indonesia is a tropical country and rice is main food for Indonesian. It's served as main menu for breakfast, lunch , even dinner. So, rice processed into any various menu. I enjoy my breakfast with fried rice and this an ordinary breakfast with no appetizer .

Now I show you how to make it :

Method :
  1. Step 1
    Heat the oil in a wok or a large, deep frypan over medium-high heat. When hot, add eschalots, chilli and garlic and fry the mixture for 2 minutes until eschalots are golden.
  2. Step 2
    Reduce heat to medium, then add the sauces, sambal oelek, tomatoes and beansprouts. Toss for 2 minutes or until well combined and beansprouts start to soften.
  3. Step 3
    Add prawns and toss, then with your hands, scatter the rice over, breaking up any clumps. Stir-fry until hot and well combined, then toss in parsley.
  4. Step 4
    Divide the fried rice and lettuce wedges among 4 plates. Top each with a fried egg, garnish with fried shallots and coriander (if desired), then serve with lemon wedges.

Nutritions :
Fat saturated
Fat Total
Carbohydrate sugars
Carbohydrate Total
Dietary Fibre

All nutrition values are per serve

40 Indonesian Foods We Can't Live Without

It's time to give Indonesia's culinary credentials some time in the limelight.
Here we run through a mouth-watering array of broth-soaked noodles, fiery curries, banana-wrapped fish and vegetable salads with sweet peanut dressing.

1. Sambal

While technically more of a condiment, the chili-based sauce known as sambal is a staple at all Indonesian tables.
Dishes aren't complete unless they've a hearty dollop of the stuff, a combination of chilies, sharp fermented shrimp paste, tangy lime juice, sugar and salt all pounded up with mortar and pestle.
So beloved is sambal, some restaurants have made it their main attraction, with options that include young mango, mushroom and durian.
Pedas Abis, Waroeng Spesial Sambal, Jl. RM. Said No.39, Solo, Surakarta

2. Satay

These tasty meat skewers cook up over coals so hot they need fans to waft the smoke away.
Whether it's chicken, goat, mutton or rabbit, the scrappy morsels get marinated in turmeric, barbecued and then bathed in a hearty dose of peanut sauce.
Other nations now lay claim to sate, but Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders.
Each vendor seeks distinction, but "sate madura" -- served with rice cakes (ketupat) and diced cucumber and onion -- is distinguished by its boat-shaped street carts.
Sate Ragusa serves legendary satay that dates to the 1950s. Its signature spaghetti ice cream is a perfect dish to cleanse the palate after a meal.
Sate Ragusa, Jl. Veteran 1 No. 10, Gambir, Jakarta

3. Bakso

We're not always sure what's in it, but we're always sure we'll want more.
A favorite among students, this savory meatball noodle soup gained international fame when U.S. President Barack Obama remembered it as one of his favorites during a visit to Jakarta.
The meatballs -- springy or rubbery, the size of golf balls or bigger -- are made from chicken, beef, pork or some amorphous combination of them all.
Sold mostly from pushcarts called kaki lima, bakso comes garnished with fried shallots, boiled egg and wontons.
Bakso Lapangan Tembak Senayan, Jl. Gerbang Pemuda 1, Senayan, Jakarta

4. Soto

This traditional meat soup comprises a broth and ingredients that vary across the archipelago.
Common street versions are made of a simple, clear soup flavored with chicken, goat or beef. In Jakarta, home of the indigenous Betawi, soto Betawi garners fame with its sweet, creamy, coconut-milk base.
It's usually topped with crispy shallots and fried garlic, and as much or little sambal as taste buds can take.
Kafe Betawi, No. 1, Grand Indonesia Mall, West Mall Lt. LG No. 08, Jalan MH. Thamrin No.1, Jakarta; +62 21 2358 0501
Soto Madura, Jl. Ir. H. Juanda No. 16, Gambir, Jakarta

5. Nasi goreng

Considered Indonesia's national dish, this take on Asian fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar, pickled cucumber and carrots.
To add an element of fun to the experience, diners can try nasi gila (or "crazy rice") and see how many different kinds of meat they can find buried among the grains -- yes, those are hot dog slices.
Menteng Plaza, Lantai Ground, Jl. HOS. Cokroaminoto No. 79, Menteng, Jakarta

6. Gado-gado

A favorite mix of taste and healthy ingredients.
Literally "mix-mix," the term gado-gado is often used to describe situations that are all mixed up -- Jakarta, for instance, is a gado-gado city.
As a food, however, it's one of Indonesia's best-known dishes, essentially a vegetable salad bathed in the country's classic peanut sauce.
At its base are boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.
Gado-gado gets sweeter as you travel eastward through Indonesia -- but Jakartans swear by the cashew sauce at Gado-Gado Boplo.
Gado-Gado Boplo, Jl. Panglima Polim IX No. 124, Daerah Khusus Ibukota Jakarta; +62 21 724 8334

7. Nasi uduk

A perennial favorite among native Betawi, nasi uduk is rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements.
It almost always includes fried chicken, boiled eggs and tempe (soybean cake) with anchovies and is topped with emping (melinjo nut crackers).
It's cheap, fast and popular among lunchtime crowds.
Nearly four decades old and still going strong Nasi Uduk Babe Saman packs in everyone from students to celebrities morning, noon and night.
Nasi Uduk Babe Saman, Jalan kebon kacang 3, Jakarta; +62 21 314 1842

8. Nasi padang

Singaporeans may say they can't live without it, but nasi padang, named after its birth city in Sumatra, is 100% Indonesian.
Nasi padang is a meal with steamed rice accompanied by more than a dozen dishes -- goopy curries with floating fish heads or rubbery cow's feet -- stacked up on the table.
The best way is to chuck away the cutlery and dig in with hands then wash the spice away with a sweet iced tea.
Garuda Nasi Padang, Jl. Gajah Mada no. 8, Medan, Sumatra

9. Ayam goreng

IFC could be a worthy rival for KFC.
The key to Indonesian fried chicken is the use of small village birds, whose freedom to run around the yard makes them tastier than the big chunks of meat at KFC.
Variations on that chain have cropped up across the country -- rumor has it that one of these was founded by a polygamist, so franchisees must have multiple wives.
Ayam Goreng Suharti, Jalan Kapten Tendean No. 13, Mampang Prapatan, Daerah Khusus Ibukota Jakarta; +62 21 525 4595

10. Bakmi goreng

Noodles compete with rice for carbohydrate of choice in Indonesia, ranging from broad and flat (kwetiau) to scrawny vermicelli (bihun).
The best are bakmi -- pencil-thin and, in this case, fried with egg, meat and vegetables. Vendors add their own special spices for distinction, but the iconic Bakmi Gajah Mada garners a cult following.
More modern outlets now make noodles from spinach and beets.
Bakmi Gang Mangga gives diners an in to the cool hangouts in the old city, but only after 5 p.m. For an earlier version, try Bakmi GM on Jl. Sunda.
Bakmi Gang Mangga, Kemurnian IV No. 38B, Gang Mangga, Glodok, Taman Sari, Daerah Khusus Ibukota Jakarta
Bakmi GM, Jl. Sunda No. 9, Thamrin, Jakarta; +62 21 390 3018

11. Gudeg

Fit for a sultan it may not be, but gudeg is certainly the signature of the royal city of Yogyakarta.
The sweet jackfruit stew is boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender it falls apart with little chewing.
Other spices are thrown into the mix but teak leaves give it a brown coloring.
Like nasi uduk, it's served with rice, boiled egg, chicken and crispy, fried beef skin.
Adem Ayem, Jl. Slamet Riyadi 342, Solo

12. Rawon

Dark soup. Colorful past.
A beef stew from East Java that goes heavy on the keluak nut to give it a nutty flavor and a deep, black color.
The soup base also mingles with garlic, shallots, ginger, turmeric and red chili to make it nice and spicy.
The most famous variant is called Rawon Setan (Devil's soup) in Surabaya.
Rawon Setan, Jl. Embong Malang, Kota Surabaya, Jawa Timur

13. Pecel lele

The sight of fried catfish may surprise first-time diners since it looks almost the same as it does living.
Served with rice and red and green sambal, this is simple street fare that fills the belly, which may be why it's a standout across Jakarta.
Bakmi GM, Jl. Sunda no 9 Thamrin | Sarinah 3 & 4 Fl, Jakarta

14. Opor ayam

Small diners, called warungs, now sell this traditional dish of braised chicken in coconut milk on a daily basis.
Still, it remains a staple on tables around the end of Ramadan, when it's served with packed rice cakes (ketupat).
A little like a mild, slightly chalky curry with less prep time required, it's filled with Indonesia's signature spices -- garlic, ginger, cumin and coriander.
Masakan Rumah Ibu Endang, Jl. Cipete Raya No. 16C, Fatmawati, Jakarta

15. Mie ayam

In search of the perfect noodle dish? Stop here.
For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken.
Chives and sambal add extra flavor -- but if it's done right little else is needed.
Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
Bakmi Orpha, a hole in the wall in west Jakarta, draws Ferrari-owning clientele for its deceivingly tasty mie and wontons.
Bakmi Orpha, JL. Malaka II No. 25, Daerah Khusus Ibukota Jakarta; +62 21 691 2450

16. Babi guling

Pork is uncommon in this Muslim majority nation, but we had to include roast suckling pig given the near hysteria it generates on the Hindu island of Bali.
The Balinese respect their food and lavish attention on its preparation. Before spit-roasting the pig they bath it in coconut water and rub it with chili, turmeric, garlic and ginger to ensure succulence.
Babi guling fans fly from Jakarta to scarf the crispy skinned pork at Warung Ibu Oka -- but be sure to get there before 3 p.m.
Warung Ibu Oka, Jl. Suweta sidestreet, Kuta, Bali

17. Gulai

Gulai is the common name for curry dishes, namely those from north Sumatra.
Indonesian curries have regional variations that depend on the types of meat and fish available -- though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options.
Pagi-Sore is a national franchise serves a tangy fish-head curry.
Pagi-Sore, Jl. Pondok No. 143, Padang

18. Bubur ayam

From blue-collar workers to government ministers, almost everyone starts their day with this rice gruel, a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers.
Outside Java variations can include corn, cassava and fish, while a sweeter version -- for those who prefer not to start their day with a blast of chili -- is made with mung beans.
Bubur Ayam Mang H Oyo, Jl. Sulanjana No.30, Bandung, Jawa Barat

19. Bakpao

The best thing about rush hour.
Jakarta gridlock may be a blessing for the bakpao market.
Vendors often line busy roads during rush hour to offer these fluffy meat-filled buns to hungry passersby in need of a snack.
Sweet offerings include chocolate and green bean, indicated by a colored dot on top.
No need to go in search of them, they'll find you.

20. Asinan sayur

When palates crave the opposite of Javanese sweetness, this pickled vegetable salad offers reprieve.
The secret is in the dressing, a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber.
The krupuk cracker crunch comes from a yellow disc made with egg noodles.
Yaya has been serving up bowls of Asinan for 22 years outside the iconic Ragusa Ice Cream shop. He also makes a mean dried-squid salad called juhi.
Outside Sate Ragusa, Jl. Veteran 1 No. 10, Gambir, Jakarta

21. Cah kangkung

Otherwise known as water spinach, a common river weed, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird's-eye chili and shrimp paste to take it from a poor man's food to something with a kick.
Because it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins.
Santika Baru Seafood, Jl. Bendungan Hilir Raya Kav. 36A, Daerah Khusus Ibukota Jakarta

22. Pepes ikan

You can get your tuna out of a can -- or you can eat it the right way.
Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices (woku) it's coupled with.
When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.
Beautika, Jl. Hang Lekir No. 1, Kebayoran Baru; +62 21 722 6683

23. Pempek

According to lore, the name pempek refers to the old Chinese man who first produced these fish and tapioca cakes from Palembang in South Sumatra.
Now a Palembang specialty, pempek or empek-empek comes in a variety of shapes and sizes.
The most famed, kapal selam, or translated as submarine, contains a chicken egg and is rumored to be the most nutritious form of the spongy dough balls, which are sprinkled with shrimp powder and served withcuka, a dark dipping sauce made from vinegar, chili and sugar.
Kebon Sirih, Palembang

24. Perkadel

So simple it's often overlooked, Perkadel's unassuming appearance belies its flavorful punch.
A distant relative of Dutch minced-meat frikandel, these croquettes are either potato based and filled with beef or made from corn (perkadel jagung).
In Bandung, crowds line up late night in seedy alleyways to snack on potato fritters made soft from frying in hot oil.

25. Martabak

You can make it without lard. But why bother?
Think of a spongy, thick crepe made with 10 times the lard and you'll be somewhat close to imaging martabak.
The sweet version looks more like a pancake filled with gooey chocolate, peanuts or cheese, while the savory one is made from crispy pulled pastry like filo that is flattened in a wok as egg and minced meats are rapidly folded in.
Served with pickled cucumber and a sweet and sour vinegar.
Martabak Ayah, Muhammad Daudsyah, Jl. Tgk Diblang, Kota Banda Aceh

26. Sayur asem

This clear, refreshing soup derived from tamarind pairs well with fried food since it's stocked with vegetables and some of Indonesia's most interesting ingredients: melinjo, bilimbi, chayote.
A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
Warung Surabaya, Jl. DR. Abdul Rachman Saleh, Jakarta

27. Sop buntut

Revitalized by the chef at Hotel Borabodor in 1973 after a food and beverage staffer saw a government minister eating a bowl on the street, oxtail soup is loved by Indonesians from all classes.
The high-end version -- now the domain of Indonesia's diplomatic corps -- uses imported Australian beef, 7,000 kilograms a month to be precise, and comes complete with steamed rice, pickles, lime and sambal.
Its less pretentious outlet Sop Buntut Bogor Cafe is now in Pacific Place Mall.
Sop Buntut Bogor Cafe, Pacific Place Mall, level 5, Jl. Jenderal Sudirman, SCBD, Jakarta; +62 21 5797 3238

28. Ketoprak

Not to be confused with the theatrical drama of the same name that re-enacts Javanese legends, this Ketoprak is made from vermicelli, tofu, packed rice cake and bean sprouts.
It rounds out the quintet of pestle-and-mortar-based dishes that include gado-gado and pecel, and is a simple street dish that tastes mostly of peanuts and spice but is chockfull of carbohydrates.
Any street vendors

29. Balado terong

If it's red, you'll eat it. Think about it.
The color of this dish is enough to set taste buds going.
Nothing more than grilled purple eggplant topped with heaps of chili sauce made from dried shrimp paste (balacan), it calls for a substantial portion of rice to even out the fire engine flavor.
Seribu Rasa, Jl. Haji Agus Salim No. 128, Menteng, Daerah Khusus Ibukota Jakarta; +62 21 392 8892

30. Lontong sayur

Boiled for hours in coconut leaf casings, the glutinous packed rice cake known as lontong is one of the best vehicles for pairing with thick peanut sauces and curries.
It serves as the base for this savory morning favorite, a coconut-milk curry made with young papaya, soy-braised tofu and hard-boiled eggs.
Crushed up krupuk add a little crunch to get you going.
Pak Sule's stand, outside the ANZ building on Jl. Gatot Subroto

31. Rendang

Perhaps Padang's most famed curry, rendang is not an everyday food since it takes time and skill to make.
Its secret is in the gravy, which wraps around the beef for hours until, ideally, it's splendidly tender.
A dried version, which can be kept for months (like jerky) is reserved for honored guests and important celebrations.
Restoran Sederhana, Jl. Gandaria Tengah III No. 23, Jakarta; +62 21 725 0172

32. Tahu gejrot

Reason number 467 to love tofu.
These clouds of golden, fried tofu look like little packages behind the windows of the boxes from which they are sold.
Tofu is a poor man's snack, but that also makes it prevalent.
Menteng Plaza has a version of fluffy tofu steeped in sweet soy sauce and chili and served in a pestle and mortar.
Taman Menteng, Jl. HOS Cokroaminoto, Jakarta

33. Sop kambing

If Indonesia ever got cold enough to necessitate a winter stew, sop kambing would be even more popular.
A robust soup with a yellow broth full of celery, tomato, and great chunks of goat meat, this dish could make the Campbell's soup man quiver. Be warned if you have high blood pressure since the dish will heat you up.
Ginger, lime leaf, candlenut and spring onion give it peppery smell that adds to its refreshingly earthy flavor.
Sop Kaki Kambing stands among a number of roadside street vendors, Jl. Kendal, Menteng, Jakarta

34. Siomay

Think of it as Indonesia's version of dim sum -- traditional steamed fish dumplings known in China as shaomai.
A complete portion comes with a steamed potato, cabbage, egg, and bitter gourd, and is served with a boiled peanut sauce similar to gado-gado.
Perhaps Indonesia's most ubiquitous traveling street food, the best way to dine on siomay is from a bicycle vendor, who carts his large steamer around on the back of his bike.
For the less health-inclined, an alternative to siomay is batagor, which is fried instead of steamed.
Siomay Pak Lili, Jl. Geger Kalong Girang, Bandung

35. Ikan bakar

The best things in life are the simplest.
Grilled fish, plain and simple. But in a country with more than 17,000 islands, fish is bound to feature prominently.
While squid and prawns have a place in Indonesian cuisine, ikan bakar gets a far better showing for a fleshy texture that is great for dipping.
It is usually marinated in the typical trove of spices and served with a soy and chili-based sauce.
Ikan Bakar Cianjur, Jl. Cipete Raya No.35, Cilandak, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta; +62 21 7590 0222

36. Daun pepaya

Papaya is one of the fastest growing trees in Southeast Asia, and its bitter leaves are great for sauteing.
This dish is common in Manado, but regional variations have made it popular among the leaf-and-seed-eating crowd, a big bunch in Indonesia.
Bumbu Desa, Jalan Suryo No. 38, Kebayoran Baru, Daerah Khusus Ibukota Jakarta; +62 21 720 1244

37. Otak-otak

Another famed fish cake from Palembang, otak-otak has a more charming appearance, since it's wrapped in banana leaves before being grilled over charcoal.
Indigenous Sumatrans eat it with red chili mixed with fermented soy sauce, but in Jakarta it is served with Java's ubiquitous peanut sauce.
Harum Manis, Pavilion Apartment, Jl. KH Mas Mansyur Kav. 24, Daerah Khusus Ibukota Jakarta; +62 21 5794 1727

38. Bebek goreng

Ducks are common companions to rice fields around Indonesia, but they can be difficult to prepare for consumption.
Too often fried duck comes as a mass of tiny bones and overly fried oily meat. That doesn't make it any less worthy of the top 40, though.
Dapur Babah, Jalan Veteran I No. 18-19, Gambir, Daerah Khusus Ibukota Jakarta
Bebek Bengil, Jalan Hanoman, Padangtegal, Ubud, Kec. Gianyar, Bali; +62 361 975 489

39. Gorengan

Fry it, and they will come.
Or simply "fried foods," gorengan are the most prolific snacks in all of Indonesia.
Street carts typically offer crispy golden nuggets of tempe, cassava and tofu, as well as fried bananas, sweet potatoes, vegetables fritters made from shredded carrot, cabbage and bean sprouts and fermented soybean cakes.
Any kaki lima which serves an oil-stained news-wrapping gorengan topped with a handful of green chili

40. Indomie

If you had to name one food Indonesians couldn't live without, it would have to be one that is easy to transport, since they're often on the go.
That makes instant noodles Indomie beloved by all. Sold at grocery stores, village mom and pop shops and even from the basket of bicycles, Indomie calls for nothing more than hot water and a packet of chemical-induced flavoring before it's ready to fill one's tummy.

Ketoprak : Vermicelli Noodles With Tofu And Peanut Sauce

It's been long time I was visited Jakarta and the most unforgetable moment when I enjoyed the special Jakarta's traditional culinary,Ketoprak. Sold as push chart along the street.It's consist of rice stick noodles, bean sprouts, fried tofu, peanuts, sauce and cracker also some serve with lontong (riced cake steamed in banana leaves). To make francier, You can threw in some satay.

What you will need :
1 piece of firm tofu
3,5 oz (100 gr ) bean sprout (precooked)
3,5 oz (100 gr) rice stick noodles /beehoon (precooked)
2 cloves garlic
6 red chilis (more if you like spicier)
1,5 oz (50 gr) raw peanut (deep fried)
2 tbsp sweet soy sauce
1 tbsp of tamarind mix with 6 tbsp of water
a pinch of salt for season
Vegetable oil for frying
Fried shallots
Sweet soy sauce
Prawn crackers or whatever cracker you like.

Instruction :
  • Deep fry tofu until golden brown and then let it cool and cut into small cubes.
  • In a food processor, blend fried peanut, garlic and chilis. Add tamarind juice, sweet soy sauce and season with salt. Mix well, it should form a peanut sauce.
  • In individual serving plate, portion the noodles, bean sprout and fried tofu. Pour sauce over and garnish with fried shallots. add more sweet soy sauce as you desire. Serve with prawn crackers.