Malang

Bakwan Malang is a savory Indonesian meatball soup that originates from the city of Malang in East Java. It consists of a flavorful broth served with a variety of bakso or meat-based components, such as beef meatballs, tofu stuffed with ground meat, fried wontons, an... Read more

Bakso bakar is a popular Indonesian street food dish consisting of grilled meatballs, usually made from beef, that are skewered, basted in a flavorful sauce, and grilled over hot charcoal until smoky, slightly charred, and caramelized on the outside. The word "bakso"... Read more

Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup is usually made with slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili. However, the key element is buah kluwek, the Indonesian black nut. This... Read more

Indonesian pecel may refer to a fragrant peanut sauce or a combination of the sauce and various vegetables, when it is commonly referred to as a salad. The base of the sauce is prepared with roasted peanuts and spices that typically include chili peppers, palm sugar, garlic, tamarind juice, shrim... Read more

Nasi pecel is a Javanese rice dish that brings together a colorful array of lightly blanched vegetables served over steamed rice and generously topped with a rich, aromatic peanut sauce, originating from Central and East Java, particularly in cities like Madiun, Kedi... Read more

Satay is a traditional dish consisting of skewered meat that's served with a sauce on the side. All types of meat can be used to make satay, even some exotic varieties such as crocodile or snake meat. In most cases, the meat is marinated before grilling. Marinades vary, but typically include dark... Read more

Kripik are small chips from Indonesia, prepared in sweet and savory versions. They are made with fish, vegetables, or fruit, in some cases the exotic ones such as taro, breadfruit, jackfruit, and snake fruit. The chips are deep-fried in vegetable oil until crispy. The most popular varieties inclu... Read more

Sate Madura is a popular Indonesian skewered meat dish that originates from the island of Madura, located just northeast of Java. It is one of the most widely recognized regional variations of sate in Indonesia, known for its distinctively rich, sweet-savory peanut s... Read more

Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili ... Read more

This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation method in which the chicken is pressed by a pestle ... Read more

Soto Lamongan is a beloved Indonesian chicken soup that originates from Lamongan, a city in East Java. What makes soto Lamongan unique is its clear, fragrant broth infused with turmeric, and most notably, the addition of "koya" — a finely ground topping made fr... Read more

Wingko (also known as wingko babat) is a traditional Indonesian cake made primarily from grated coconut, glutinous rice flour, and palm sugar or white sugar, typically cooked until golden and slightly crispy on the outside while remaining chewy and fragrant inside. I... Read more

Rujak cingur is one of many versions of Indonesian rujak, a fruit salad which consists of different tropical fruits, usually served with a spicy and sweet dressing. Rujak cingur is a unique variety, because apart from fruits, it also incorporates vegetables and a rare ingredient – beef snou... Read more

Tahu campur is a an Indonesian soup originating from East Java, particularly associated with the city of Surabaya and its surrounding towns. The name translates to "mixed tofu," but the dish is far more complex and layered than the name suggests. It is a vibrant and ... Read more

Petis udang is one of the most intensely flavored and culturally specific condiments in Indonesian cuisine, particularly cherished in East Java, where it serves as the backbone of numerous bold, deeply savory dishes. Unlike ordinary shrimp paste, petis udang is not a... Read more