MAIN INGREDIENTS
Lalap or lalab is a traditional salad originating from West Java. Although there is no set recipe for the salad, it's often made with raw vegetables such as tomatoes, lemon basil, green eggplants, cucumbers, cabbage, and long beans, along with blanched or boiled chayote, spinach, papaya leaves, water spinach, and cassava leaves.
The salad is served cold or at room temperature, and it's always accompanied by sambal terasi dipping sauce. Lalap can also be served as a side dish with pepes, fried fish, and fried chicken.
Urap or urap sayur (Bali) or urab is a traditional salad that's commonly associated with Java. The salad is made with a combination of steamed or boiled vegetables and spiced grated coconut topping. The vegetables included in urap are usually water spinach, bean sprouts, spinach, papaya leaves, cassava leaves, green beans, and cabbage.
The topping is prepared by cooking grated coconut with aromatic herbs and spices such as kaffir lime leaves, coconut sugar, tamarind, chili peppers, galangal, shallots, and garlic. Urap is typically served as an accompaniment to other dishes such as nasi kuning, ayam goreng, ayam penyet, and nasi tumpang.
MAIN INGREDIENTS
Krupuk udang is a type of traditional Indonesian shrimp cracker, made from a mixture of ground shrimp, tapioca flour, garlic, and seasonings, which is then sun-dried and deep-fried until it puffs up into a light, crispy snack.
The word krupuk (or kerupuk) means “cracker”, and udang means “shrimp”. These crackers are known for their savory, umami-rich flavor with a subtle seafood aroma, making them one of the most popular accompaniments to Indonesian meals.
MAIN INGREDIENTS
Tumis kangkung is a traditional dish originating from Java. The dish is usually made with a combination of kangkung (water spinach), shallots, garlic, galangal, hot chili peppers, sugar, salt, oil, and roasted shrimp paste. The garlic, shallots, hot chili peppers, shrimp paste, and galangal are sautéed in oil, then seasoned with salt and sugar.
Chopped water spinach is then added to the pan and the combination is stir-fried until the vegetable becomes tender. The dish can be served as a standalone meal or as an accompaniment to other foods.
MAIN INGREDIENTS
Nasi timbel is a traditional Sundanese dish from West Java that features steamed rice wrapped in banana leaves and served with a variety of savory accompaniments. The name "timbel" refers to the method of rolling hot rice tightly inside banana leaves, a practice that not only keeps the rice warm but also infuses it with a subtle, earthy aroma.
The rice, typically white or sometimes red, is the central element and is usually paired with a variety of side dishes such as fried or grilled chicken, fried tofu and tempeh, salted fish, or occasionally fried duck. These proteins are often accompanied by a generous helping of sambal terasi, a spicy chili sauce made with shrimp paste, and lalapan — a raw vegetable assortment that may include cucumber, tomatoes, cabbage, long beans, and fresh basil leaves.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.