As you know, rice becomes prime food for Indonesian. So, as long as you see, rice fields every where.
Like other plants, rice plants also have their pest, for example is snail. Snails eat stalk and leaves of rice plants, so the plants will die soon.
But, in other point of view, these rice field snails can be processed as delicious cuisine. Before cooked, break the shell, throw body waste. After that, snails submerged into water along one night.
The next day, prepare condiments that contain spices: chili, turmeric, shallots, garlic, and ginger. Wash snails, and cook it with the condiment.

I’ve wrote about goat curry, but this time, this Indonesia food appear different from others. This spicy food use bone as main ingredients. Bones? Yes, you are right.

Of course, we eat the meats that wrapping the bones. This goat bones menu, seem like tengkleng (Javanese T Bones menu), but the different is tengkleng use thin santan (squeeze coconut milk), while this menu use thick squeeze coconut milk. And not only T Bones used, but all bones.

And the unique and tasty thing is we also can eat the marrow. Does it stinking? Indeed, but knowledge of washing the bones and young papaya added made this menu has good smell. Before cook, wash bones first. Afterwhile, boil the bones in boiled water, then boil again with thin coconut milk and raw condiment.

Raw condiment contained from several spices like pepper, coriander, nutmeg, chili, cinnamon, and cardamom. And don not forget to add young papaya. After boiled, boil again with thick coconut milk and the goat gravy ready to serve. You can arrive to the food stall which serves this menu if you visit Yogyakarta. The place is Jodog Village, Gilangharjo, Pandak, Bantul.

Indonesian is one of people in the world who like durian. This fruit processed in to many menu, both food and drinking. One kind of menu is durian ice; it is not like an ice cream, just cold durian meat.

Durian is paradox fruit, why? Because some people said that this fruit does not delicious, but some other people said its very delicious. It’s all because the smell. The smell is very strong, some people nose said the smell is very fragnant, some people said it smell very bad.

If you do not like durian yoou better try durian ice, why? Because, based on experienced, people (in Indonesia) who do not like eat durian, like drink durian as drinking (usually, durian meat blended with ice in blender).

If you come to Indonesia, why not trying to visit Purbalingga, Central Java Province. Purbalingga is one of central production of durian. In that city, you’ll find food stall that serve durian ice.

How to make durian ice? The fruit meat peeled from the seed, and placed in cold storage. When it served, fruit meat pour with liquid red sugar (palm sugar), and fresh coconut milk, and then added with chopped ice.

As many unique cuisine, sate is original food from Indonesia. Sate is small pieces of meat roasted on skewer. This Indonesia food cuisine is so spicy and full of condiment (in some cooking method). There are a lot of sate recipes that you’ll find. One of the unique menus of sate is bone sate from Banjarmasin. Banjarmasin is capital city of South Kalimantan (Borneo Island) province.

Wait a second, I’ve told you that sate made from small pieces of meat, but why that title is bone sate? No, I’m right, that’s way I told you that this is unique Indonesian cuisine. Not other sate menu, this Banjarmasin sate made from young chicken backbone, that’s the reason.Young chicken backbone? yup, from the image above, there is no bone appear, but try to eat it ;). There is backbone wrapped with meat. This food cuisine usually uses one month chicken. Other uniqueness of this menu is the hot spices. Like no other which use peanut hot spices, this menu use hot sauces, and there are taste mixed, because you can taste the sweet, the sour, and of course, hot!

Where I can it? If you visit Jakarta, you’ll find this menu at food stall on Boulevard Raya Blok TN street, number 9, Kelapa Gading Permai. So… find the exotic trip to Indonesia, and don’t forget Indonesia spices food, See ya!!!

Write based story by Angelina Maria Donna from KOMPAS

Malang, the apple city. Malang is city in East Java province. This city famous with its apple plantations. Various cuisine based on apple available. But I’m not going to tell you about apple cuisine now (not yet). I’ll tell you about chicken foot food. Chicken foot? Yes, you are right. Feel disgusted? No, don’t, just go to Malang and taste it, I bet you’ll love it! :), because you’ll find in other Indonesian food.

Wow, still distingue? If you can not eat the foot, there are heads and wings served. So do not worry, you can eat the wings or the heads. The taste is same, because the spices and the cooking method is same.This chicken foot food stall open at 09.00 pm. As many Indonesian cuisine, rice is the prime material, this food stall serve rice combine with foot, wings, or chicken head. This food stall commonly called as Glintung Chicken Foot Rice. But, you can order only the foot, wings, or head.

This food menu is variance of opor cooking method. Opor is meat or chicken dish cooked with coconut cream and various spices. But this menu redder, with thin coconut milk gravy.

Youl’ll find this food stall in front of Alfa Supermarket, Letjen S.Parman Street, Malang, and East Java, Indonesia.

Write based story by Hans from KOMPAS

There are various meat balls variation. Commonly, meat ball only combined with egg or cow tendon in Indonesian food Cuisine. But, right now cheese meat ball already made. The newest combination is tomato meat ball in one of meat ball food stall in Bandung city.

Physically, this tomato meat ball is meat ball that wrapped with tomato. Want to know how to make it? :). Just slice tomato bottom, throw the volume (seed, etc), after that put in meat ball in the tomato and cook.Use intermediate tomato, don’t use mature, don’t use young tomato. Perfect tomato make boiled tomato meat ball still perfect. Tomato texture do not got damaged. Use approximately 4 cm diameter.

Don’t forget the gravy, use garlic, pepper, and salt. Tomato skin make meat ball has sour-sweet taste. Add in the gravy, and you’ll get fantastic taste experience ;). Your tongue will dance. But if you familiar with spices cuisine or condiment cuisine, it will just another unique experience.

If you go to Indonesia, The Original Batik Country, try to visit Bandung (named as Paris Van Java), and do not forget to taste this meat ball. Go to the food stall, and find meat ball Indonesian cuisine experience.

Write based story by Lis Dhaniati from KOMPAS

Wanna to Bali Islands huh? If you arrive at late night in Ngurah Rai Airport, Bali, and…very hungry, you could try special porridge. There is 24 hours food stall which sell it. The name of food stall is Warung Laota, 530th Raya Kuta Street, Tuban, Kuta, Bali.

There are ten (10) kinds of porridge that you could see. Crab porridge, Cow, seafood, eel, pi-oh, squid, and many more. That entire price around IDR 20,000 until IDR 35,000, or about USD 2 until 3, 5.

This food stall is Cantonese stall, so except the porridges, you’ll find Hong Kong cuisine, like garlic steam shrimp, hot eel, Hong Kong fried seafish, and…again…many more…If you order Laota Egg-Crab porridge, you’ll find a bowl of porridge with whole crab in it. Hot, and the aroma seems delicious. I bet, you’ll be hurry to eat it.

The color of porridge is brown, the taste is so tasty. In the porridge you’ll find crab eggs, and if you want to eat the meat, it needs little effort to let it go from the sell, but it was fantastic eating experiences.

At seafood porridge, you’ll see different color. The seafood porridge is white, and the taste more insipid, but still tasty. You’ll see lots of sea foods in there, such as squid, shrimp, crabs, and many more…

Original writer Angelina Maria Donna, adapted and translated to english by reog. Source : KOMPAS

Do you know martabak? Imagine this; thick folded crepe filled with spices and pieces of meat. Hmm…seems yummy for you? Martabak is one of the famous street food snacks in Indonesia. Kind of martabak which usually sell in Indonesia food stall is Malabar martabak, egg martabak from Indian Moslem. Mostly, martabak is using duck egg to get the specific aroma and more stable. Martabak is filled with chopped goat meat with curry spices and chopped onion leaves. Another versions; martabak use chicken egg and cow meat. That batter wrapped with thin skin from wheat flour, frying until dry, and pillow shape, after that chopped in small pieces.In Malaysia, martabak called as murtabak. Murtabak do not chopped like in Indonesia, but smashed while half cooked, so it seems like scrambled egg.

In Aceh, one of Indonesia Province, there is unique martabak. Aceh’s martabak usually called as contraire martabak. Because, the making process is contrary then usually.

Skin of martabak usually as wrapping item, but in aceh skin as the content. Martabak skin frying until likes canai bread. Egg mixed with chopped onion and onion leaves frying, and wrapping the skin.
Original article by Bondan Winarno, edited and translated in English by reog, source: Kompas.

Sandwich, there is no more to tell anymore about this food, but have you herd about Vietnam sandwich? This sandwich is a combination of sandwich and Vietnam cuisine, so the taste is so Asia, but western cuisine is still tasted.
You’ll find it in Cali Deli Café, Surabaya Street, Jakarta, Indonesia. Vietnam sandwich is sandwich with roasted chicken lemongrass. On the menu list, that sandwich called as Lemongrass Chicken Sandwich. We can taste it, between breezy of wind of leaves of bamboo cluster.
Cali Deli Café specialized in Vietnam Sandwich and Vietnam Coffee. There are several sandwich offered, such as sandwich content with turkey meat, chicken or cow meat cooked as satay, until this specific taste sandwich: Lemongrass Chicken Sandwich.A piece of Lemongrass Chicken Sandwich gave lively impression. That impression came from its rich elements, with different variation of taste, such as lemongrass, coriander leaves, wancai, sliced carrot, Bombay onion, onion leaves, and Japanese cucumber.
Each of elements gave their own contribution, but lemongrass and coriander element felt strong. Lemongrass gave sour effect; coriander gave fresh and fragrant sensation. Those two elements gave signature taste of the sandwich, that way lemongrass put as name of the sandwich.
Lemongrass in sandwich formed as pulverized. Lemongrass cooked with marinasi method (submerged in sauce and roasted). Pulverized lemongrass wrapped on cut up chicken roasted meat. Carrot salad and Japanese cucumber became freshener elements, Bombay onion gave contribution as tongue shovel, and onion leaves gave unique aroma.
This Vietnam sandwich more lively, because sliced chili and chili sauce served separately. Sliced chili and chili sauce of course depend on devotee appetite.
Almost forget, the bread is France bread, dry-crispy bread. Bread skin is dry, but the inside is soft.
Related articles: STORY OF SANDWICH AND LEMONGRASS
Original article by FRANS SARTONO, edited and translated by REOG.SOURCE: kompas.com

I’ve said before, there are a lot of combination of rujak. In Jogjakarta, you’ll find rujak wrapped with ice cream. The sweet of java sugar, combined with hot taste of rujak spices, mixed with milk ice cream, added with sour taste from young fruits, made this rujak unique!!!!

One food cuisine that maybe inspiring you! There is food stall in Bandung which have an innovation, served noodle with cow marrow on it. Shaken noodle is noodle cuisine made from yellow noodle, bean sprouts, with stock gravy. As usual stock food in Indonesia, served with fried onion and aromatic leaves.

Noodle is common meal for Indonesian, from a child till mature citizen, from a village till big city.

Usually, base of noodle material is wheat powder. In the Mi Sehat (Healthy Noodle) Restaurant, Suryakencana Street, Bogor District, West Java Province, base material for its noodle are vegetables that is spinach and carrot. Noodle from spinach known as green noodle, orange noodle is term for noodle from carrot. One bowl of noodle is Rp. 10.000 or USD 1 until USD 1, 5.

Spinach and carrot proceed with juice maker, mixed with wheat powder in secret composition, print as a noodle. The noodle made without durable material. The age of this noodle is 3 days. Spinach and carrot have brought from Agatho Farm, Cisarua, Bogor District, and West Java Province.

This noodle is healthy, because it’s content high nutrient which come from its base material. The high of nutrient said by Nurfi Afriansyah, nutritionist from Pusat Penelitian dan Pengembangan Gizi dan Makanan (nutrient institution below Health Department of The Government of The Republic of Indonesia). That nutritionist said that more orange a piece of carrot, more rich its karatenoid. Amount of karatenoid in carrot is 20 times richer than tomato, 6, 5 times richer than mango, and almost 3 times richer than green vegetables. Carrot’s karatenoid is more nutritious and easy reserve by our body. Base on the riset which have done by two universities in USA, people who consume carrot and other food in high karatenoid, are have heart disease risk less 60% than commonly.

This restaurant does not use MSG (Monosodium Glutamate) to cook, unlikely common Chinese restaurant in Indonesia. So, without MSG, the food is healthier. Although this restaurant do not use MSG, the taste of noodle still deliciously, because of the mix of noodle taste, chicken gravy, white onion, and other spices.

After eat this healthy noodle, we can get more satisfy if we drink Dutch eggplant juice or strawberry juice which the main menu of this restaurant.

Source of this article: KOMPAS, written by FX Puniman, edited and translated by reog.

So... did you hear it before?Fried cassava explode?.....What kind of food it is?

Fried cassava is common snack in Indonesia. You’ll see small street-food-stall which sell it in the afternoon. But, in Bandung, you’ll see fried cassava in different style, known as Fried Cassava Explode.

Fried cassava explode is innovation menu from food stalls in Bandung (capital city of West Java District, Indonesia).Phisically, there is no special with this cassava, except the color is more yellow compare with usually fried cassava. In fact, there are a lot of flakes which destroyed when the cassava fried.

But, when you try to eat it...mmm....this fried cassava is so soft and deliciously....tender on the tongue and the after taste is long...after few minutes...you still can feel the deliciously, especially eaten while hot or warm.So yummy!!!!

The secret of its deliciousity is cheese added. So, after frying half cooked, cassava soak in cold liquid cheese.When put in the liquid cheese, a hot cassava explode, and leave flakes in the border of the cassava (thats way it called fried cassava explode).

After soaked in liquid cheese, a half fried cassava quiet ignore in few minutes in order that cheese really penetrate in cassava body. After that, cassava is frying again until cooked.
So... ready to implemented it??? ;).