Nasi Uduk (coconut rice), Tempeh is part of the soy bean family, Kangkung is water spinach.

Tempeh in the pic is caramelized and sauteed with sweet soy sauce and red chillies, it’s a bit sweet with the spiciness from the chilli.

Nasi Kuning (yellow rice) is usually served at celebrations, weddings, birthdays. Items are cooked to accompany the rice such as chicken, potato croquettes, lamb satay etc.

Some cooks will top this with spicy peanuts and anchovies, picked cucumber salad, omelettes and Abon (dried shredded beef).

Satay (Skewered) is either Lamb, Chicken, Beef and rarely Pork, due to Indonesia being predominantly Musilm, the most popular is chicken and lamb.

The chicken satay at the fair was good, not too tough but the marinades is what makes it flavorful and the dollop of peanut sauce is delicious.

This a take off of the Chinese fish dumplings, but we partner this dish with boiled potatoe, boiled eggs and tofu and “attach” it witd the dumpling, then steamed, then lightly fried to give it a crunch.

It is again topped with peanut sauce

This was one my favorite snacks growing up in Indonesia, after school we would head to all the street vendors and pick our snacks. The tukangs (vendors) will already have it hot and ready for me after school.

It’s basically sticky rice filled with chicken, finely chopped carrots and steamed in bamboo leaves.

This is also one of my favorite snacks, It’s basically seasoned fish cake, rectangular in shaped some are about less than 1/2 foot long.

Why it is shaped in such a way, is so that it’s easily identifiable of what the item is without opening the leaves.

Also my favorite, this dish actually dates back to the 1600’s when the dutch ruled Indonesia.

Most of our sweet and savory pastries are influenced by the Dutch and Portuguese.