Traveling or visiting a new place can be very exciting. However, there are few things that we need to research. As for me that will be what place i can visit, accommodation, transportation and next….well…. I guest what’s coming to our mind will be the food. What kind of food we can try or is that any unique local food that we can taste. Therefore, here some information about Indonesian food, but in here I will only specially highlight related to the Indonesian Rice Dish.
Rice for most of Asian people is very known as the basic food that most of us eat beside noodle and bread. Even for some people in western countries Rice is also very known well. Basically, Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). It is the agricultural commodity with third highest worldwide production and consumed largely by the world’s human population. Rice can come in many type, shapes, colours and size. Rice also contain nutrition and calories which provides 20% of the world’s dietary energy supply. As basic human food, there is so many type of food which use rice as the main ingredients. Here some type of Indonesian Rice dish.
1. Nasi Goreng / Fried Rice
Nasi goreng or English called fried rice is one type of food well known in the world. Nasi goreng is stir fried rice in small amount of cooking oil or margarine with adding kecap manis (sweet soy souce) shallot, garlic, tamarind, chilli and accompanied by other ingredients, particularly egg, chicken, prawns, vegetables and etc. In southern Asia, countries like Singapore, Malaysia and Indonesia it is one of famous local dish.
In Indonesia, fried rice is coming in many type of style and flavor. There are Nasi goreng kampung, Nasi goreng ikan asin (salted dried fish), Nasi goreng seafood, Nasi goreng special, Nasi goreng nanas (pineapple) and etc. Even some part area of Indonesia such Makasar have they own nasi goreng called Nasi Goreng Merah. The shape or style or the way to cook basically is almost same like other nasi goreng. What’s make different is the red colour that produce from the ingredient which is tomato paste. The taste is savory, a bit sweet and sometime a bit spicy. In Indonesia, there are two version of nasi goreng which is halal and non halal. Basically, it is same what make the different is the non halal use the pork as the ingredients.
2. Nasi Padang
Well, if you came to Indonesia and ask people about nasi padang, I bet you all people will know about it. In Indonesia it is very famous food, although the food originally come from area of Padang (sumatra) but now you can find it in all area of Indonesia. Nasi Padang (Padang-style rice) is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice. It is set with dozens of small dishes filled with richly flavored foods such as beef rendang, curried fish, stewed greens, chili, eggplant, curried beef liver, tripe, intestines, or foot tendons, fried beef lung, fried chicken, and of course, sambal, the spicy sauces ubiquitous at Indonesian tables. In indonesia, there are many restaurant serve nasi padang like Sederhana, Sari Ratu, Garuda and etc. If you come to the restaurant remember, customers take and pay for only what they have consumed from array. So don’t worry if they serve so many types of small dish.
3. Nasi Campur
Nasi campur english called mixed rice or also known as nasi rames is a dish contain of white rice accompanied by small portions of a number of other dishes, which includes meats, fish, vegetables, egg and etc. In Indonesia, there are two types of nasi campur which is the non halal use pork or known as nasi campur babi (babi:pork) and halal often known as nasi remes. Although basically it divide by two types, in indonesia there is many type of nasi campur. For example is Nasi Bali is mixed rice with base of many cury and vegetable dish. The Balinese version of mixed rice may have grilled tuna, fried tofu, cucumber, spinach, tempe, beef cubes, vegetable curry, corn, chili sauce, sate lilit and etc. Also for non halal you can add lawar and babi guling.
4. Nasi Uduk
Nasi uduk or means mixed rice is an Indonesian food from Betawi, Jakarta. It is steamed rice cooked with coconut milk and sometime adding with pandan leaves to give it more fragrance. It is usually serve with varieties of additional side dishes such as tempe orek (tempeh stir fried with sweet soy sauce), teri kacang (anchovy with peanuts), and shredded omelette, with sambal kacang (peanut sambal) and etc. And not to forget the bawang goreng (fried shallots) are sprinkled on top of the rice prior to serving. Nasi Uduk can be widely found across the country. It is usually wrapped inside banana leaf and eaten on breakfast or lunch even dinner.
5. Nasi Kuning / Tumpeng
Nasi kuning or english called Yellow rice is originally food from Indonesia. Nasi kuning also identical with tumpeng which is a cone or triangle shaped rice dish like mountain with its side dishes. It is traditionally featured in the slamatan ceremony or other occasion. The taste of yellow rice is almost same like white rice the difference is only the colour. The Yellow colour is come from the ingredients called turmeric.
6. Nasi Bakar
Nasi bakar or english called burned or grilled rice is a relatively newly developed Indonesian dish around the early 2000s. Nasi bakar is steamed rice wrapped in banana leaf seasoned with spices and other ingredients. Then the banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire. The burned banana leaf produced a unique aroma upon the rice. The banana leaf package is opened upon consumption. There are many variants of nasi bakar according to its ingredients, such as fried chicken, empal gepuk (fried beef), anchovy, peda fish, milkfish, salted fish, shrimp, mushroom, tempeh, tofu, salted duck egg etc.
7. Nasi Timbel
Nasi timbel is Indonesian food originally come from Sunda, west of Java. It is a hot steamed rice wrapped inside banana leaf. Nasi timbel made in ways similar to making lontong, compressed, rolled and wrapped in banana leaves. It is served with various side dishes such as fried chicken, empal gepuk (fried beef), jambal roti (salted fish), tahu goreng, tempeh, salted duck egg, sayur asem, with lalab and sambal. Nasi timbel have a unique aroma as result of the heat of hot-cooked rice touches the banana leaf. Nasi timbel later evolved to nasi bakar. As to remember the sambal from Nasi timbel (Sundanese food) can be very very spicy.
8. Nasi Pecel
Nasi pecel is white rice served with pecel (cooked vegetables and peanut sauce). It is originally come from java and identically as Javanese rice dish. It is popular in East and Central Java. The vegetables are usually served are kangkung (water spinach), long beans, cassava leaves, papaya leaves, and add with fried tempeh and traditional cracker called peyek. There is no meat in Nasi pecel, so it can be called vegetarian food.
Gudeg is Indonesian food originally from Yogyakarta. It is made from young unripe jack fruit (gori or nangka muda). The young unripe jack fruit is boiled for several hours with palm sugar, coconut milk and add with 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 have sweet taste as result of palm sugar and coconut milk.
Same like Nasi pecel, gudeg also can be consider as vegetarian food if it is served solely. However commonly it is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins.
10. Lontong & Ketupat
Lontong and ketupat is commonly known in Indonesia, Malaysia and Singapore. Lontong is made from rice wrapped inside a banana leaf in the form of cylinder. Then it boiled, cut into small cakes and serves with other dishes.
Meanwhile, Ketupat is a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch. Both ketupat and lontong almost have the same texture. It is usually eaten with rendang, opor ayam, sayur labu (chayote soup), sambal goreng ati (liver in sambal). Lontong and ketupat also can be served as accompaniment of satay , gado-gado (mixed vegetables with peanut sauce) as well as the main element of certain dishes such as ketupat sayur / lontong sayur (ketupat in chayote soup with tofu and boiled egg) and etc.