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：
Es Cendol (called Es Dawet in Central and East Java) is Indonesia’s undisputed king of traditional iced desserts—the ultimate tropical heat-beater. The second the temperature rises, you’ll hear vendors everywhere calling “Cendol! Dawet!” One bowl costs just IDR 5,000–15,000 and instantly drops your body temperature by several degrees.
Key components:
- The signature green cendol jellies: made from rice flour (or hun kwe flour) mixed with fresh pandan juice, squeezed through a special perforated ladle into cold water—resulting in slippery, chewy, bright-green worm-like strands.
- Liquid palm sugar syrup (gula merah): dark, caramel-rich, and deeply aromatic.
- Fresh thick coconut milk: freshly pressed and outrageously fragrant.
- Toppings: shaved ice, tiny tapioca pearls, red beans, black grass jelly (cincau), jackfruit strips, sometimes durian (for an extra charge), and candied palm fruit.
It’s served in a tall glass or bowl: green strands at the bottom, drenched in palm sugar and coconut milk, then buried under a mountain of shaved ice. One slurp delivers ice-cold refreshment, pandan fragrance, burnt-sugar sweetness, creamy coconut, and that signature chewy bounce. During Ramadan break-fast, Idul Fitri, Qingming, or Independence Day, every household makes giant pots to share. In 2023, UNESCO officially recognized cendol as part of Indonesia’s Intangible Cultural Heritage—proof of how deeply this humble green drink is woven into the nation’s soul.
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:
