Gulai Kaki Kambing

Braised Lamb Shank in Creamy Yellow Turmeric Sauce

Black Sticky Rice and Mung Beans Pudding

Many types of these dish spread out over the region. Indonesian normally have it as breakfast or dessert. One of the recipes from West Java combine two dishes in one bowl or cups and served with warm coconut milk.

Sweet Beef Satays

Sate Sapi Manis
The original recipes actually using Pork meat instead of the Beef. The sweet taste are coming by adjusting the sweetness byt of palm sugar and ketjap manies (Indonesian sweet soj sauce)

JAJAN PASAR

The words of Kue Basah or Jajanan Pasar (Traditional rice cakes) comes from Java. Kue Basah, were originally used to accompany religion or cultural rituals in Java, but now it's famous in every islands of Indonesia. Because its being sold in a market (pasar) its also called jajanan pasar or kue pasar (market cake).

Kue basah mostly made of rice flour, glutinous rice, sugar, coconut, and tropical fruits such as banana. The colour of the cakes comes from natural food dyer such as pandan “Jajan Pasar” is one of the typical food that has a distinctive value in the public eye. In fact, there is a more selected by market “jajan pasar” to consume, as compared “jajanan” modern like brownis, cake, pizza and more. This was certainly caused by the habit or because of the feeling that was not easy to adapt.

“Jajan Pasar” especially in Bali, not only for consumption but also complement/accessories for banten and ritual offering. when balinese people celebrate Tumpek Wayang, the request for this food also increase. This happened because in rerahinan tumpek wayang, many people needed jajan pasar for ceremony.

Angus fillet of beef with bush honey sweet potatoes and Manadoanese chili tomato salsa

Grill Tuna toped with Dabu-dabu salsa

I did a little investigating and found several recipes for dabu-dabu. It seems that like any popular dish, there are as many recipes as there are cooks, but the basics remain the same: tomatoes, chilies, lime juice and oil. Common variations include using shallots in place of green onions and the addition of fresh basil. No matter how you make it, be sure to give it a day or more to "ferment" before using. Otherwise it will taste quite "rough".

INGGREDIENTS
Tomatoes, diced 250 g
Chilies, chopped 10 pcs
shallots 3 pcs
Lime Juice 2 tbs
Olive Oil 1 tbs
Sugar 1/2 tsp

METHOD
Mix all the ingredients together.
Store in the refrigerator for at least one day before using.

Lontong Opor

Lontong is an Asian dish made of compressed rice that is then cut into small cakes.

Popular in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes such as gado-gado and salads, although it can be eaten as an accompaniment to other dishes such as Satay and curries. It is also used in Soto as an alternative to vermicelli noodles.

Lontong is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf. The leaf is secured and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces.

Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java

The combination of those two dishes is becoming lontong opor.