177 Dishes

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Arsik ikan mas

Carp cooked with chili peppers, ginger, galangal, andaliman

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Asam pedas

Asam pedas (minangkabau: asam padeh; "sour and spicy") is a maritime southeast asian sour and spicy fish stew dish. asam pedas is believed to come from minangkabau cuisine of west sumatra, indonesia and has spread throughout to the islands of sumatra (inc. riau, jambi, south sumatra), borneo (west kalimantan) and malay peninsula.

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Asam pedas ikan

Spicy and sour tamarind fish curry

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Ayam bumbu rujak

Ayam bumbu rujak is a typical indonesian javanese food made from chicken meat which is still young and uses a red basic spice then grilled. a red base is a spice made from salt, garlic, onion, and red chili. called seasoning rujak because there are many spices besides chili, including brown sugar which is commonly used in fruit rojak sauce. ayam bumbu rujak often called ayam bakar bumbu rujak since it is grilled (indonesian: bakar), thus often regarded as one variant of various ayam bakar recipes. actually, rujak seasoning is not only combined with chicken, but can also mix it with grilled fish, grilled duck, and others. ayam bumbu rujak is from east java, then its popularity has grown to various regions in indonesia and is a favorite food of several people and circles. rujak seasonings that are processed, become spicy, savoury and sweet taste produce a unique taste in chicken dishes.

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Ayam geprek

Ayam geprek (javanese: ꦥꦶꦠꦶꦏ꧀​ꦒꦼꦥꦿꦺꦏ꧀, romanized: pitik geprèk) is an indonesian crispy battered fried chicken crushed and mixed with hot and spicy sambal. currently ayam geprek is commonly found in indonesia and neighbouring countries, however its origin was from yogyakarta in java.geprek is javanese term for "crushed" or "smashed", thus ayam geprek means "crushed chicken". it is quite similar to traditional east javanese ayam penyet, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. the difference is ayam penyet is a traditional javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. ayam geprek however, is more akin to western-style (american) fried chicken, which is crispy fried chicken coated with batter, or known in indonesia as ayam goreng tepung (battered fried chicken).

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Ayam goreng

Ayam goreng is an indonesian and malaysian dish consisting of chicken deep fried in oil. ayam goreng literally means "fried chicken" in malay (including both indonesian and malaysian standards) and also in many indonesian regional languages (e.g. javanese).

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Ayam goreng kalasan

Ayam goreng kalasan is an indonesian fried chicken dish originating from kalasan, sleman, yogyakarta. ayam goreng kalasan is made with kremesan, a starch flour dough which produces a crisp texture when fried. native, mature chickens are seasoned with salt, onions, and savory spices, and then cooked until tender.ayam goreng kalasan is usually served with vegetables such as cucumbers, basil leaves, sliced cabbage. it's also served with side dishes such as rice, condiments such as chili sauce, and toppings such as kremesan. the fried chicken is served without feet or viscera.

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Ayam kecap

Ayam kecap or ayam masak kicap is an indonesian javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in indonesia, malaysia and singapore.

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Ayam koteka

Chicken, rice and egg mixture cooked inside a bamboo tube

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Ayam paniki

Chicken and coconut curry with turmeric, ginger, garlic, chili peppers, lemongrass and orange leaves, traditionally this dish was made with bat

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Ayam penyet

Ayam penyet (javanese for smashed fried chicken) is indonesian — more precisely east javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. in indonesia penyet dishes, such as fried chicken and ribs are commonly associated with surabaya, the capital city of east java. the most popular ayam penyet variant is ayam penyet suroboyo.ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. like its namesake, the mixture is then smashed into a paste to be eaten with the dish. penyet is javanese term for "squeezed" or "pressed", thus ayam penyet means "squeezed chicken". it is quite similar to another popular indonesian fried chicken dish ayam geprek, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. the difference is ayam penyet is a traditional javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. ayam geprek however, is more akin to western-style (american) fried chicken, which is crispy fried chicken coated with batter, or known in indonesia as ayam goreng tepung (battered fried chicken).today ayam penyet is commonly found in indonesia, malaysia, brunei and singapore. it has recently surged in popularity across southeast asia, where various chains of franchises has opened selling the dish along with other indonesian delicacies.

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Ayam taliwang

Ayam taliwang is a spicy indonesian ayam bakar (grilled chicken) dish from lombok.

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Babi guling

Roasted whole pig, adult or suckling pig, can also refer to a smaller cut such as pork belly or shoulder

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Babi kecap

Babi kecap is an indonesian braised pork with sweet soy sauce (kecap manis). it is a chinese indonesian classic, due to its simplicity and popularity among chinese indonesian households. it is also popular among non-muslim indonesians, such as the balinese, ambonese, bataks, minahasans, and in the netherlands, where it is known as babi ketjap, owing to colonial ties with indonesia. in the netherlands, the dish might also be served within an opulent rijsttafel banquet.the dish is believed to be based on southern chinese braised pork in soy sauce. however, it is more indonesian in nature, because of the mild sweetness introduced by indonesian kecap manis (sweet soy sauce). it is sometimes prepared with a sweet chili sauce.in bali, babi kecap is consumed at festivals such as galungan and nyepi.

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Babi panggang

Babi panggang refers to a variety of recipes for indonesian grilled pork dishes, 'babi' meaning pig or pork, and 'panggang' meaning grilled or roasted in the indonesian language.

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Bebek goreng

Fried duck

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Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

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Betutu

Betutu (balinese script: ᬩᭂᬢᬸᬢᬸ) is a balinese dish of steamed or roasted chicken or duck in rich bumbu betutu (betutu spice mix). this highly seasoned and spiced dish is a popular dish in bali and lombok, indonesia. an even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil. betutu is a richly spiced balinese poultry dish. it is often called according to its main ingredients; ayam betutu is chicken betutu, while bebek betutu is the duck version. this traditional dish can be found on the menu of luxury hotels or restaurants in bali, and it is popular among tourists.

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Bihun goreng

Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the indonesian and malay languages. in certain countries, such as singapore, the term goreng is occasionally substituted with its english equivalent for the name of the dish.there is no single defined recipe for the dish, and its composition and preparation varies greatly from household to household in all relevant cultural and linguistic regions, which may include vegetarian versions.

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Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

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Black pepper crab

Black pepper crab is one of the two most popular ways that crab is served in singaporean cuisine. it is made with hard-shell crabs, and fried with black pepper. unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. it is becoming very popular to mix the pepper crab with a fresh jackfruit sauce. the creation of singapore's black pepper crab is attributed to long beach seafood restaurant in 1959.

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Botok

Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (bothok) (sometimes called as bobotok in its plural form or botok-botok) is a traditional javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. it is commonly found in javanese people area of java island (yogyakarta special region, central, and east java.botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. commonly, the grated coconut flesh flakes are discarded after squeezing it to acquire the coconut milk. however, by cooking them in banana leaf with additional mixture and spices, they can also be eaten as additional dish. another way to save the grated coconut residue is to saute them as serundeng. today however, to acquire tastier and richer taste, many recipes insist on using only freshly grated coconut flesh that still contains coconut milk. botok is typically consumed with rice.

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Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

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Bubur

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

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Bubur ayam

Bubur ayam (indonesian for "chicken congee") is an indonesian chicken congee. it is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, crullers (youtiao, known as cakwe in indonesia), and both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and kerupuk (indonesian-style crackers). unlike many other indonesian dishes, it is not spicy; sambal or chili paste is served separately. it is a favourite breakfast food, served by humble travelling vendors, warung (small local shops), fast food establishments, and five-star hotel restaurants. travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.

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Cap cai

Cap cai, sometimes spelled cap cay, (chinese: 雜菜; pinyin: zácài; pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the hokkien-derived term for a popular chinese indonesian and peranakan stir-fried vegetable dish that originates from fujian cuisine.various vegetables such as cauliflower, cabbage, chinese cabbage, napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. chopped garlic and onion with salt, sugar, soy sauce, ang ciu chinese cooking wine and oyster sauce are added for flavour. the liquid sauces are thickened using corn starch.cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). the type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot.

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Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Chicken katsu

Chicken katsu (chicken cutlet (japanese: チキンカツ, hepburn: chikinkatsu)), also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a japanese dish of fried chicken made with panko bread crumbs which is also popular in australia, hawaii, london, california, and other areas of the world.chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup, as a hawaiian mixed plate lunch meal. it is generally served with shredded cabbage, rice or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables. in hawaii, chicken katsu is as common as tonkatsu (pork cutlets). it is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining japanese establishments alike. it is often served in the form of a sandwich with "tonkatsu sauce".

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Chicken wings

A buffalo wing in american cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. they are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or, primarily outside of new york, ranch dressing for dipping. buffalo wings are often called simply "wings", "hot wings", or "chicken wings". buffalo wings have gained in popularity in the united states and abroad, with some north american restaurant chains featuring them as a main menu item. the name "buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. it also describes other dishes, such as pizza, that are seasoned with the buffalo-style sauce or a buffalo flavor seasoning.

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Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

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Coto makassar

Beef and offal stew with peanuts

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Daun ubi tumbuk

Curry made with pounded cassava or sweet potato leaves and coconut milk

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Dim sum

Dim sum (traditional chinese: 點心; simplified chinese: 点心; pinyin: diǎnxīn; cantonese yale: dím sām) is a large range of small chinese dishes that are traditionally enjoyed in restaurants for brunch. most modern dim sum dishes originated in china and are commonly associated with cantonese cuisine, although dim sum dishes also exist in other chinese cuisines. in the tenth century, when the city of guangzhou (canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. yum cha includes two related concepts. the first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". this refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. the second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. teahouse owners gradually added various snacks called "dim sum" to their offerings. the practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in guangzhou. cantonese dim sum was based originally on local foods. as dim sum continued to develop, chefs introduced influences and traditions from other regions of china.there are over one thousand dim sum dishes in existence today. some estimates claim that there are at least two thousand types of dim sum, though only about forty to fifty types are commonly sold outside of china. cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. the tea is very important, just as important as the food. many cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. it is now commonplace for restaurants to serve dim sum at dinner time and sell various dim sum items a la carte for takeout. in addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. there are variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals, that also exist.

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Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

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Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

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Gado gado

Gado-gado (indonesian or betawi) is an indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing.in 2018, gado-gado was promoted as one of five national dishes of indonesia; the others are soto, sate, nasi goreng, and rendang.

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Gepuk

Empal gepuk (sundanese) or sometimes simply known just as empal or gepuk is an indonesian sweet and spicy fried beef dish. this dish is commonly popular in java island, but can trace its origin to sundanese cuisine of west java, indonesia.

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Gudeg

Gudeg is a traditional javanese dish from yogyakarta and central java, indonesia. gudeg is made from young unripe jack fruit (javanese: gori, indonesian: nangka muda) stewed for several hours with palm sugar, and coconut milk. additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish-brown color to the dish. it is often described as "green jack fruit sweet stew".

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Gulai

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in indonesia, malaysia and singapore. the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. gulai is often described as indonesian curry, although it is also considered a local dish in malaysia and singapore. gulai is a common name to refer to curry dishes in the country, although indonesian, malaysian, and singaporean cuisine also recognise kari (curry).

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Gulai ayam

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in indonesia, malaysia and singapore. the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. gulai is often described as indonesian curry, although it is also considered a local dish in malaysia and singapore. gulai is a common name to refer to curry dishes in the country, although indonesian, malaysian, and singaporean cuisine also recognise kari (curry).

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Gulai daging

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in indonesia, malaysia and singapore. the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. gulai is often described as indonesian curry, although it is also considered a local dish in malaysia and singapore. gulai is a common name to refer to curry dishes in the country, although indonesian, malaysian, and singaporean cuisine also recognise kari (curry).