Banana leaves is known for its fragrant aroma that is perfect for grilling as they retain natural flavours while imparting their own subtle aroma. Pepes is an Indonesian style cooking technique that uses banana leaves to wrap various ingredients which is then steamed or grilled on charcoal. This technique help locks in the original aroma and taste which helps the spices to be absorbed better.
Serundeng is an authentic Indonesian side dish or garnish which is used to accompany many rice dishes. Known for its crispiness and fragrance, be sure to try this tasty Indonesian favourite!
An extremely popular, yet inexpensive dessert found in the streets of Indonesia; where sago flour, palm sugar and coconut is used to create a sweet treat. Ongol-Ongol is often served with black coffee or black tea due to its sweetness.
This traditional dessert made by cooking rice flour in coconut milk has a unique taste of saltiness from the grated coconut and is complimented by the sweetness of the palm sugar syrup. Bubur sumsum is the ultimate comfort food for Indonesians – if you’re not feeling great, have a bowl of bubur sumsum and all will be well!
As bananas are widely available throughout Indonesia, it is no wonder they are used in many desserts and cakes. The kue nagasari is so popular across the archipelago if you ever forget its name, just ask for ‘kue pisang’ (banana cake) and you’ll never get it wrong.
Dadar Gulung, also known as pandan crepe with sweet coconut filling (also known as unti), is a popular Indonesian snack food which is at any time of the day as a light snack, breakfast, or tea.
Delicious deep fried banana fritters made from a mixture of mashed bananas, mixed with flour, sugar and coconut cream.
This iconic diamond-shaped kue is a traditional Indonesian snack made of steamed glutinous rice and cooked in palm sugar, coconut milk and pandan leaves. Variations of the dish can include diced jackfruit or raisins added in when the rice is partially cooked.
Made from a medley of vegetables, tofu, eggs, prawn crackers, and topped in thick peanut sauce, “Gado Gado” delivers all the right sensations, crunchy, sweet, savoury, and tangy. This recipe delivers a dish that lives up to its Indonesian name, which is literally translated into “mix-mix”.
A specialty from Betawi (Jakarta), the Kue Pancong is loved by the locals and is sold cheaply on the streets of Indonesia. Its main ingredients are grated coconut and fice flour, and is eaten all day round as a snack.
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