Food family · 18 dishes · 1 region
The jajan pasar
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18 dishes from Indonesia
bakwan
Indonesian vegetable fritters, or gorengan, made with bean sprouts, shredded cabbage, and carrots in a batter of flour, corn starch, and sago or tapioca, then deep-fried in cooking oil for a crisp texture.
Jajan PasarExplore →dadar gulung
An Indonesian jajan pasar, especially in Java: a green rice-flour pancake colored with pandan or suji leaves, folded and filled with grated coconut and palm sugar.
Jajan PasarExplore →karedok
A Sundanese raw vegetable salad from West Java, Indonesia, traditionally made with long beans, cucumbers, sprouts, cabbage, lemon basil, chayote, and eggplant in peanut sauce, usually served with hot rice, tofu, tempeh, and krupuk.
Jajan PasarExplore →Ketoprak
An Indonesian vegetarian dish from Jakarta combining tofu, vegetables, rice cake, and rice vermicelli with peanut sauce.
Jajan PasarExplore →Kue putu mayang
An Indonesian Betawi string-hopper dish made with starch or rice flour and coconut milk, shaped like noodles and served with kinca, chutney, or curry.
Jajan PasarExplore →Madumongso
A Javanese snack from Ponorogo, East Java, made by fermenting black sticky rice into tapai and cooking it into sweet dodol.
Jajan PasarExplore →jalangkote
A South Sulawesi fried dumpling filled with rice vermicelli, vegetables, potatoes, and eggs, dipped in a spicy, sweet-and-sour sauce before eating. Popular in Makassarese cuisine.
Jajan PasarExplore →lampet
A Batak snack from Tapanuli, North Sumatra, Indonesia, made from itak, a rice traditionally ground using minimal equipment.
Jajan PasarExplore →lemper
An Indonesian savoury snack of glutinous rice filled with seasoned shredded chicken, fish, abon, or serundeng. The filling is rolled inside the rice, then wrapped in banana leaf, corn husk, oil paper, plastic, or foil.
Jajan PasarExplore →pukis
An Indonesian traditional snack made from wheat flour-based batter and cooked in a special mold pan, commonly sold in traditional markets.
Jajan PasarExplore →Tarempa noodles
Mie tarempa is a noodle dish popular in the Riau Islands, with a reddish color, wide chewy noodles, optional meat, and a sweet, sour, and spicy flavor.
Jajan PasarExplore →Ombus ombus
A Batak snack from Siborong-Borong, North Tapanuli Regency, Indonesia, made of rice flour with sugar centers and wrapped in banana leaves. Eaten warm, it accompanies coffee and tea in traditional Batak ceremonies.
Jajan PasarExplore →Klatak Satay
An Indonesian goat or mutton satay from Pleret District, Bantul Regency, Yogyakarta, marinated with salt and pepper and roasted over an open fire on iron skewers, usually served with gulai.
Jajan PasarExplore →Seblak
A spicy Sundanese dish from Bandung, West Java, made with kurupuk soaked in a broth cooked with protein sources. It is sold at restaurants, warungs, and street carts.
Jajan PasarExplore →Soto Padang
A clear, non-coconut-milk soto from West Sumatra, Indonesia, usually containing beef, onion, potatoes, and white vermicelli noodles.
Jajan PasarExplore →padang satay
An Indonesian Minangkabau satay of cubed beef in thick yellow sauce made with rice flour, beef and offal broth, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder, and salt.
Jajan PasarExplore →rojak
A Javanese salad commonly found in Indonesia, Malaysia, and Singapore, made with sliced fruit and vegetables and served with a spicy palm sugar dressing.
Jajan PasarExplore →wajik
An Indonesian confection of sticky rice, sugar, and coconut milk, cut into diamond shapes and also known as pulut manis.
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