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：
Gorengan (literally "fried things") is the collective name for Indonesia's beloved street-fried snacks. You can find them virtually everywhere: roadside stalls, traditional markets, night markets, and in front of almost every neighborhood shop. A huge wok or deep-fryer filled with bubbling hot oil and a glass display case packed with dozens of different items is an iconic sight across the country.
Popular varieties include:
- Pisang goreng (fried banana fritters)
- Bakwan (vegetable fritters, similar to tempura)
- Tahu isi (stuffed fried tofu)
- Tempe mendoan (lightly battered and half-fried fermented soybean cake)
- Ubi goreng (fried sweet potato)
- Cireng (fried tapioca dough balls)
- Bala-bala / perkedel (vegetable or potato fritters)
- Risoles (Indonesian-style spring rolls), and many more
Everything is made to order, fried until golden and crispy, then served piping hot in a paper bag or wrapped in banana leaf, usually accompanied by fresh bird’s eye chilies or a drizzle of house-made sambal. Extremely affordable (often just IDR 1,000–5,000 per piece), gorengan is Indonesia’s ultimate anytime snack: breakfast on the go, afternoon tea, late-night munchies, rain or shine, 365 days a year.
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:
