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Brenebon or sayur kacang merah – red kidney bean soup, served in broth made from boiled pig's trotters, beef or chicken. [10] Sayur asem – uses tamarind as a main ingredient, along with vegetables, chayote, bilimbi and melinjo [7] Sayur bayam or sayur bening – spinach and corn in clear soup flavoured with temu kunci.
Skewered grilled chicken giblets, such as intestine, gizzard, and liver satay (sate ati ampela dan usus) Fried chicken giblets; Prawn crackers, sometimes crushed and mixed with crushed fried garlic as koya in Madura or Lamongan soto; Gnetum seed crackers ; Fried tofu or tempeh; Mashed potato patties ; Mung bean sprouts (tauge/kecambah)
Sayur sop is made up of carrot, cabbage, cauliflower, potato, tomato, broccoli, leek, mushroom, snap bean, macaroni and bakso or sausage, spiced with black pepper, garlic and shallot in chicken or beef broth. Fried shallots and celery can be added to sayur sop. Sayur sop is comfort food commonly served with steamed rice, tempeh and corn fritter.
Bakso or baso is an Indonesian meatball, [2] or a meat paste made from beef surimi. [3] Its texture is similar to the Chinese beef ball, fish ball, or pork ball.The word bakso may refer to a single meatball or the complete dish of meatball soup.
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Popular Betawi dishes include soto betawi (beef offals in milky broth), sayur asem (sweet and sour vegetable soup), sop iga sapi (beef rib soup) and kerak telor (spiced coconut omelette). Most of Betawi dishes are cooked in deep-fried, stir-fried, barbecued or braised methods, and feature a delicate balance of sweet, sour and salty flavours. [2]
Se'i or sei is an Indonesian smoked meat from Kupang, Timor island, East Nusa Tenggara, Indonesia. [1] Se'i may be derived from a variety of meats, with pork (se'i babi), beef (se'i sapi) or game animals such as venison (se'i rusa) as common offerings. Today, the most popular se'i meat is pork. [2]