MAIN INGREDIENTS
Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge topped with shredded chicken and various savory condiments. This breakfast staple probably originates from the Chinese rice porridge, but it employs regionally available ingredients and toppings to create an authentic Indonesian dish.
The process starts with boiling chicken (usually darker, on the bone pieces), and the same broth is typically used to cook the rice until it becomes dense in consistency. Besides rice porridge and shredded chicken, bubur ayam can employ a myriad of other ingredients.
MOST ICONIC Bubur ayam
View moreMAIN INGREDIENTS
Gado-gado is an Indonesian version of a mixed salad. It usually consists of a variety of vegetables, eggs, tempeh, and tofu. The vegetables are usually just slightly boiled, tossed with a nutty sauce, then completed with the addition of crispy prawn crackers.
The sauce was traditionally made with cashews, but due to lower price and availability, peanuts are more frequent today. The dish is a true representative of Indonesian street food, and it has been present in the Indonesian culture since the 16th century.
MOST ICONIC Gado-gado
View moreThe most popular dish in Indonesian Yogyakarta is called gudeg, a unique dish made with unripe jackfruit cooked in coconut milk. The two most common varieties are dry and wet gudeg. Both varieties use the same ingredients, but the dry gudeg uses less coconut milk, is cooked longer, and has a much thicker sauce.
Because it is easier to consume and transport it, the dry variety is more frequent today. It is an authentic Indonesian dish usually sold by street vendors or at specialized gudeg restaurants. The most common condiments served with gudeg are white rice, chicken, hard-boiled eggs, tempeh, or tofu.
MOST ICONIC Gudeg
View moreKupat tahu is a traditional dish consisting of ketupat (a type of rice cake) and tofu in peanut sauce. The ingredients usually include rice cakes, tofu, bean sprouts, chili peppers, peanuts, garlic, brown sugar, water, and kecap manis soy sauce.
The tofu is fried until golden brown, the bean sprouts are blanched, and the peanuts are fried, then combined with garlic, chili peppers, and water in order to create the peanut sauce, which is additionally mixed with brown sugar. The rice cakes, fried tofu, and bean sprouts are topped with the peanut sauce, and the dish is then drizzled with sweet soy sauce.
If desired, kupat tahu can be enriched with lime juice and garnished with shrimp crackers. This dish is traditionally served for breakfast.
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