Living in a country that has endless variety of
food and drinks, Indonesians do eat out, but the majority does not go to
restaurants. The local food scene relies heavily on street food.
Indonesians savour the delicious meals offered by ubiquitous street
vendors day and night for breakfast, lunch and dinner.
food is a quick meal sold by a vendor with a push cart, basket, at a
stall, or possibly at a store where customers can see the preparation of
food clearly. It provides a close connection between the customer and
the street food, unlike having a plate of food in a restaurant.
types of food offered vary from a simple fried tofu to a much more
complicated dish like gudeg (raw jackfruit cooked in a Javanese
traditional way that originated from Yogyakarta). In big cities like
Jakarta, Surabaya, Bandung, Semarang and Medan, the street vendors offer
many a traditional food from various regions in the archipelago. But in
smaller cities, they are usually of the local cuisine.The most commonly
found street food is bakso or meatballs that are usually served in a
bowl, like soup, with noodles, bean curds (tofu), eggs, and/or fried
Another popular soup-like street food is soto. It is mainly
comprised of broth and vegetables. The meats most commonly used are
beef and chicken, but there are also sotos with mutton and pork. It is
usually accompanied by rice or compressed rice. Sotos are differentiated
by the ingredients in them, such as soto ayam (chicken) and soto
There are many sotos in Indonesia, as different
regions and ethnicities have their own ways of preparing the cuisine,
such as soto Madura (from East Java), soto Betawi (from Jakarta), soto
Padang (from West Sumatra), so to Bandung (from West Java), soto Banjar
(from South Kalimantan), and coto Makassar (from South Sulawesi).
other popular delicacy often sold by street vendors is satay. It is a
dish consisting of chunks or slices of dice-sized meat (chicken, goat,
lamb, beef, pork, or fish) on bamboo skewers, which are grilled over a
wood or charcoal fire, then served with various spicy seasonings, mostly
made of ground nuts. Satay may have originated in Java or Sumatra, but
is very popular outside Indonesia too. Similar to soto bakso and soto,
there are many types of satay from sate Madura to Padang, sate Iilit,
sate susu, kulit, sate Ponorogo and many more.
(steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp,
assorted vegetables and often with sweet soy sauce seasoning) is also
very popular along with nasi rawon (rice served with dark beef soup)
originally from East Java. The dark colour comes from the meaty seeds of
kluwak nuts. Usually served with uncooked mung bean sprouts and salty
duck eggs, pecel (a mixture of vegetables and traditional crackers with
spicy peanut paste). Madiun and Blitar in East Java are popular for
their pecel and gado-gado (a mixture of vegetables, crackers and rice
with peanut flavoured sauce). The taste is sweet in Eastern Java and
salty in Western Java.
If you’re feeling less
adventurous, you can refer to our Jakarta Dining Guide. You can also
click the Find a Restaurant button to browse around the oh-so-many
choices available in Jakarta.
Quoted from : http://www.indonesia.travel/en/destination/361/jakarta-street-food-scene
Supported by : JavaTourism, Lintang Buana Tours