10 of Indonesia's best dishes,

10 of Indonesia's best dishes, i guess?

:)...................................................

Indonesian food is one of the most vibrant and colourful cuisines in the world, lets check out the top  10 of Indonesia's best dishes
okay here we go from....

1.       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.

2.       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.Top it with crispy shallots and fried garlic, and as much or little sambal as your taste buds can take.

3.       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 your dining experience, try nasi gila (literally :crazy rice") and see how many different kinds of meat you can find buried among the grains –- yes, those are hot dog slice

4.       Gado-Gado

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 is 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.

5.       Nasi Padang

Singaporeans may say they can’t live without it, but nasi padang, named after its birth city in Sumatra, is 100 percent Indonesian. Chose from among more than a dozen dishes -- goopy curries with floating fish heads or rubbery cow’s feet -- stacked up on your table. “It always looks sodead,” a friend once said.

Indeed, otak (brain) leaves little to the imagination. Chuck away the cutlery and dig in with your hands then wash the spice away with a sweet iced tea.

6. Gorengan

  
   Literally “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. Stop by any kaki lima and walk away with an oil-stained news-wrapping topped with a handful of green chili.

7.       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, literally 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.

8.       Rawon

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.

9.       Pecel Lele

The sight of fried catfish may surprise first-time diners since it looks almost the same as it does living -- eyeballs and all. 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.

10.  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.