Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Ini adalah jajanan kaki lima khas Indonesia. Versi tradisionalnya sangat besar dan biasanya terbuat dari daging sapi. Namun, yang saya coba di Bali tidak terbuat dari daging sapi dan disajikan dengan soun di bawahnya.
Bakso is Indonesia’s undisputed national comfort food—an umami-packed bowl of bouncy beef meatballs swimming in clear, fragrant beef broth. You’ll find bakso carts and shops in every corner of the country, operating from morning till well past midnight; it’s the dish that defines Indonesian street food.
A classic bowl contains:
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Meatballs: Handmade from minced beef aggressively kneaded with tapioca starch, garlic, salt, and pepper until super springy and elastic. Varieties include jumbo meatballs, tiny ones, tendon-studded “urat,” crispy fried versions, and even ones stuffed with quail egg or melted cheese.
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Broth: Slow-simmered for hours with beef bones, marrow, and brisket, seasoned simply with garlic, pepper, and celery—light yet deeply savory.
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Noodles & extras: Choose yellow egg noodles, rice vermicelli, or glass noodles, plus blanched greens, fried tofu puffs, wontons, scallions, and heaps of crispy fried shallots.
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Condiments: Sweet soy sauce, house-made chili sauce, vinegar, and pickled chilies on every table—customize your own sweet-spicy-sour balance.
Priced at just IDR 10,000–25,000 a bowl, steaming hot, with meatballs that bounce like rubber balls and broth that warms the soul, bakso is what Indonesians grew up eating when happy, sick, broke, or celebrating. Even founding president Sukarno famously declared there is no Indonesia without bakso. From humble street carts to famous chains like Bakso Lapangan Tembak Senayan or the tongue-in-cheek “Bakso Presiden” (Presidential Meatballs), this simple bowl holds an irreplaceable spot in the nation’s heart.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
