關於 indonesian side dishes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Hailing from Glodok, Kota88 is a Chinese Indonesian Restaurant that features a mix of Chinese dishes with local Indonesian culinary characteristics!.
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When ahead with their Mie Keriting Menu and ordered —> Mie Keriting Babi Chasiu SioBak [$8.88++] For Lunch! Expect Generous Portion Of House specialty minced pork, charsiew, roast pork and vegetables, Served with a bowl of side soup!.
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Traditional Indonesian spices and seasoning made the flavours at Kota88 more sweeter as compared to any original Chinese food!

When I first caught wind of Desa Rancapanggung, I was really excited about their delicious Nasi Padang offerings.

Sani is the owner of the stall. His wife, the master chef, wakes up at 4am every day to cook everything! Desa Rancapanggung translates to Rancapanggung village, her hometown in Indonesia!

The Rawon in Nasi Rawon is a traditional Indonesian beef soup with buah keluak. The buah keluak, which is actually a type of nut, imparts a deep, complex, earthy flavour. A mix of fattier and lean beef is used, with the beef fat melting beautifully into the sauce and adding a layer of richness. Pair the Rawon with the stall’s spicy sambal! It’s a match made in heaven!

While the Rawon was the undeniable star of the show, the accompanying side dishes are no slouches either. Also included in the set meal is some Sambal Cuttlefish, Beef Liver and Begedil.

Read more: https://www.misstamchiak.com/desa-rancapanggung/

Address: 739 Bedok Reservoir Road, Singapore 470739
Opening Hours: 7am to 5pm daily

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Nasi campur, which translates to mixed rice is one of the most popular Indonesian dishes, consists of a heap of rice and a variety of side dishes, ingredients, and condiments making it different experience of flavours in every spoonful, Nasi campur whic his cusually served on a Congkak board, which is commonly known as a mancala game in most Asian countries.
With this in mind, Nasi campur being served in such a magnifying and delectable of choices surely the local culture can be experienced through it.
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Sate Tuna Fish Pieces and Sate Minced Tuna with Coconut Paste grilled over charcoal.

Satay, modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.

Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa.

Indonesia is the home of satay (known as sate in Indonesian and pronounced similar to the English "satay"), and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago.

Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.