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：
Indonesia punya banyak hidangan lele, camilan lokal yang populer dan harganya terjangkau. Saya sudah coba lele goreng dan lele rebus pedas, tapi lelenya kecil-kecil dan dagingnya sedikit. Rasanya lumayan enak.
Catfish (commonly known as "Lele" in Indonesia and Malaysia) belongs to the genus Clarias, particularly species like Clarias gariepinus or Clarias batrachus. It is a freshwater fish characterized by its scaleless, slippery body, flattened head, and four pairs of long barbels (whiskers) around the mouth. Typically dark gray to black with mottled patterns, catfish are famously resilient—they possess a suprabranchial arborescent organ that allows them to breathe air and survive in low-oxygen water or even out of water for hours.
In Indonesia, "lele" is one of the most popular and affordable food fish. Thanks to its fast growth and hardy nature, it is intensively farmed and sold everywhere from street vendors to restaurants. Classic preparations include deep-fried catfish served with sambal (pecel lele), grilled over charcoal (lele bakar), or cooked in spicy coconut milk curry (mangut lele). The flesh is tender yet firm with a mild, sweet fresh-water flavor, making it a beloved everyday protein across Indonesia.
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:
