Oncom is a traditional product that is fermented with mold. The base of every oncom is prepared with various by-products such as soy pulp, peanut and coconut press cake, or cassava tailings that are fermented with two types of mold to create red and black oncom varieties.
Often praised for its low cost and high nutritional value, oncom can be enjoyed as a stand-alone snack or wrapped in banana leaves. It is mainly produced and consumed in West Java.
Arem-arem is a Indonesian snack hailing from Java. It consists of a cylindrical rice cake that's wrapped in a banana leaf. The snack is stuffed with tempeh, chopped vegetables, oncom, or abon beef floss. There are many variations on arem-arem, so no fixed recipe really exists.
The rice is usually flavored with coconut milk. Arem-arem can be found in Indonesian markets, and it's often served for birthdays, meetings, or family gatherings.
MAIN INGREDIENTS
Krupuk udang is a type of traditional Indonesian shrimp cracker, made from a mixture of ground shrimp, tapioca flour, garlic, and seasonings, which is then sun-dried and deep-fried until it puffs up into a light, crispy snack.
The word krupuk (or kerupuk) means “cracker”, and udang means “shrimp”. These crackers are known for their savory, umami-rich flavor with a subtle seafood aroma, making them one of the most popular accompaniments to Indonesian meals.
MAIN INGREDIENTS
Kerak telor is a traditional omelet and a specialty of the Betawi people in Jakarta and West Java. The omelet is usually served as a snack and consists of glutinous rice that’s cooked with chicken or duck eggs. Once done, the omelet is sprinkled with serundeng (fried shredded coconut), dried shrimp, and fried shallots.
This dish is often prepared by street vendors who serve it from their carts during the annual Jakarta Fair.
Bakpia pathok is an Indonesian delicacy that consists of a round, slightly flattened pastry filled with a sweet mung bean mixture. The pastry is characterized by a soft and flaky texture, while its interior, containing the filling, has a pasty consistency that perfectly adheres to the dough.
Its name derives from a suburb area in the city of Yogyakarta called Pathok, where the production of these pastries initially began. Apart from the traditional mung bean filling, bakpia pathok can nowadays be made with chocolate, cheese, and exotic fruits such as pineapple or durian fruit.
MOST ICONIC Bakpia Pathok
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