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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.
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. [ 1 ] Part of Indonesian cuisine , it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian .
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. [5] Oncom is also a selected filling for comro, lontong and arem-arem rice dumplings.
Nasi tempong (Javanese: ꦱꦼꦒꦠꦺꦩ꧀ꦥꦺꦴꦁ, romanized: sega témpong; Pegon: سيجا تمبونغ) is an Indonesian rice dish, typical food of Osing people in Banyuwangi, consists of steamed rice with boiled vegetables (includes boiled spinach, cosmos and basil leaves), tofu, tempeh, corn fritter and fried ariid catfish.
Nasi bogana is prepared by spreading a wide banana leaf and filling it with steamed rice. Then seasoning such as fried shallots is put on top of the rice. Over the rice, a smaller banana leaf is spread and the side dishes — opor ayam (white chicken curry), dendeng (shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole ...
The origin of nasi kuning can be traced to the culinary legacy of ancient Java and Bali. [2] The earliest record of nasi kuning came from Majapahit period in Java circa 13th century. Nasi kuning was first served as a special dish in a religious events, traditional ceremonies or weddings for Javanese nobles. This food was originally only served ...
In non-Muslim majority areas, such as in the Chinatowns of major cities and on the Hindu-majority island of Bali, pork bakso might be found. [5] Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water. After the meat is done, the meatballs are dried and served or refrigerated for later use.