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Ketoprak is a traditional street food dish that's often described as tofu salad. It's made with a combination of fried tofu, steamed rice cakes, rice vermicelli noodles, bean sprouts, cabbage, and cucumbers. The combination is served in peanut sauce and sweet soy sauce (kecap manis).
It's usually topped with fried shallots and krupuk. The dish can be found at numerous ketoprak food carts throughout Jakarta, although there is still an ongoing debate about the origin of the dish – some claim that it was first made in Cirebon because the majority of street food vendors come from Cirebon.
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Sayur asem is a sweet and sour vegetable soup. Often referred to as tamarind soup, it is one of the favorite vegetable dishes in Indonesia. The entire dish is based on tamarind, an unusual plant commonly grown in Southeast Asia, which gives the dish a distinctive sour taste.
Other traditional Indonesian ingredients in sayur asem include jackfruit, melinjo, long beans, bilimbi, pumpkin, corn, and chayote. Sayur asem originated among the Sundanese people residing in West Java. However, their original recipe for this traditional soup has been adapted across Indonesia.
MOST ICONIC Sayur asem
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Tempe bacem is a sweet and savory Javanese dish made from tempe that is marinated and simmered in a mixture of palm sugar, spices, and coconut water, then usually fried to create a richly flavored, caramelized exterior.
Originating from Central Java, especially in areas like Yogyakarta and Surakarta, this dish reflects the region’s characteristic use of sweetness in savory cooking. Tempe, a fermented soybean cake that is a cornerstone of Indonesian cuisine, absorbs the braising liquid deeply during the cooking process, resulting in a dense, tender texture with a slightly crisp edge when pan-fried.
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Pepes tahu is an Indonesian steamed tofu dish originating from Java, where the method of cooking in banana leaves, known as pepes, is commonly used for preparing both plant-based and protein-rich foods.
In this version, tofu serves as the primary ingredient, mixed with a ground spice paste and sometimes combined with vegetables or aromatic herbs before being wrapped in banana leaves and steamed until firm and fragrant. The use of banana leaves allows the ingredients to cook evenly while absorbing the subtle aroma from the leaf itself, creating a dish that is both practical and flavorful.
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