Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried.
This tempeh variety is only shortly fried, creating a crispy outer layer, while the tempeh remains soft and juicy. The name of the dish stems from Banyumasan language in which mendo roughly translates as half-cooked. This tempeh is best served with sambal, other types of chili-based dips, or kecap manis—Indonesian sweet soy sauce.
Nasi gandul is a traditional dish originating from Gajahmati village near Pati. The dish consists of white rice and a thick broth or soup that's often compared with curry or gulai. When served, the rice is placed on a banana leaf, and the broth is then poured over the rice.
Accompaniments such as cow innards, beef tongue, hard-boiled eggs, and fried tempeh are served on top of the rice. Nasi gandul is traditionally eaten with suru, a banana leaf that's folded in order to resemble a spoon. The dish can be found and enjoyed at numerous street stalls in the area.
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Predominantly sweet, slightly robust, and deliciously spicy, tongseng is an authentic Indonesian meat stew, typically goat, cooked with kecap manis (sweet soy sauce), shredded cabbage, tomatoes, and coconut milk. It is commonly regarded as a combination of satay, meat skewers, and gulai, Indonesian curry.
This Javanese delicacy is replete with exotic herbs and spices that give it an exquisite flavor, while the coconut milk gives it a smooth, creamy texture. Beef, mutton, and even chicken are alternatives to the goat meat. Also, it is not uncommon to leave the bones and offal of the meat while cooking the dish for a richer flavor.
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Sate kere is a traditional dish and a type of satay associated with Solo city (Surakarta). The name of the dish literally means poor man's satay because in the past, satay was an expensive dish prepared with beef or chicken, so the poor learned to make it with leftover offal or tempeh gambus, a byproduct of making tofu.
The pieces of offal or tempeh gambus are placed on skewers, then grilled. When served, sate kere is traditionally accompanied by a special peanut sauce with chili peppers and shallots. Although it's inexpensive, sate kere is the favorite dish of Indonesian President Joko Widodo.
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Nasi kucing is a traditional dish originating from Surakarta, Yogyakarta, and Semarang in Central Java. The dish consists of a small portion of rice that's topped with ingredients such as tempeh, dried fish, and sambal, or in some cases cucumber, chicken, and eggs.
The combination traditionally comes wrapped in banana leaves. The name of the dish means cat's rice, referring to the small quantity of rice that's usually served as a part of the dish. Nasi kucing can be found at small roadside eateries or food stalls.
Nasi bogana is a traditional rice dish originating from Tegal, Central Java. The dish is prepared by spreading a wide banana leaf, then topping it with steamed white rice and fried shallots. The combination is then topped with side dishes such as dendeng (shredded meat), chili sambal, hard-boiled eggs, opor ayam (white chicken curry), fried chicken liver, tempeh, or string beans.
A smaller banana leaf is placed on top, the dish is wrapped and steamed to keep warm. Nasi bogana can be found at numerous warungs (street food restaurants). It's also a staple at weddings and similar celebrations. Pair nasi bogana with hot or iced black tea on the side.
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