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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).
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili.
Pecel is an ancient food that has existed since the 9th century AD, the era of the Ancient Mataram Kingdom under the reign of king Rakai Watukura Dyah Balitung (898–930 AD) which was recorded in the Kakawin Ramayana.
Nasi pecel also known as Sega pecel in Javanese is an Indonesian rice dish from Java served with pecel (cooked vegetables and peanut sauce). [1] The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi.
Shredding or grating coconut flesh; it can be made as coconut milk or serundeng. Grated coconut flesh forms an essential part of serundeng in Indonesian cuisine. [5] Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste.
Asinan peddlar frequenting residential area in Jakarta, Indonesia. Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water.
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.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.