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Sate Madura

Sate Madura is a sate that has a distinctive spice Madura . Sate Madura is usually made
from chicken . Madura apart from being famous as salt island, also famous for its
satenya. Sate Madura is well known throughout the archipelago, Sate Madura can be found
almost in all regions, especially in big cities such as Medan , Jakarta , Bandung ,
andSurabaya . It is said that in Madura itself sate hard to find.

But in addition to chicken as a main ingredient of sate also there are using goats are marked
by hung the back of the goat in ragong the seller satay. Seasoning is a mixture of finely
ground beans petis and a little onion. Roast it with the fire of a coconut shell that was first
burnt, which is called coconut shell charcoal. It is tasty but is served to those who are high in
cholesterol and those with acute uric acid.
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GADO-GADO

Who doesn't know about gado-gado? gado-gado is a kind of traditional food from
Indonesia. It's very popular food in Indonesia because the price of gado-gado is so cheap and
almost everyone consume it.

Gado-gado is not only consume widely in Indonesia but also has consumed worldwide such
as Malaysia and Singapore. Many vegetarians are using gado-gado as a meat substitute.
because in gado-gado there are many vegetables variation in gado-gado, just like salad with
delicious peanut sauce .Beside the health value that we can get from consumption of gado-
gado, we also can enjoy gado-gado into a delicious menu by mixes lontong or crackers
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Soto

Soto (also known as sroto, tauto, or coto) is a traditional Indonesian soup mainly composed
of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and
Western influenced soups are called sop.
Soto is sometimes considered Indonesia's national dish, as it is served
from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia,
available in many warungs and open-air eateries on many street corners, to fine dining
restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is an Indonesian
equivalent of chicken soup. Because it is always served warm with a tender texture, it is
considered an Indonesian comfort food.
Because of the proximity and significant numbers of Indonesian migrants working and
settling in neighbouring countries, soto can also be found in Singapore and Malaysia, and has
become a part of their cuisine.
Introduced to Suriname by Javanese migrants, it is part of the national cuisine of that country
as well, where it is spelled saoto.
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Rendang

Rendang is one of the traditional Minangkabau cuisine that uses coconut meat and meat as
the main ingredient with rich spice ingredients. This spicy cuisine is popular amongst all the
people, and can be found throughout Padang's Restaurant in Indonesia, Malaysia, or in other
countries. This cuisine is sometimes better known as Rendang Padang , whereas rendang is
typical Minang cuisine in general.

Rendang is a dish that contains rich herbs. In addition to the basic ingredients of meat,
rendang uses coconut milk ( Karambia ), and a mixture of various spices typical of the
smoothed among chili ( lado), lemongrass, galangal, turmeric, ginger, garlic, onion and
various spices which are commonly referred to as cookers . The uniqueness of rendang is the
use of natural herbs, which are antiseptic and killing pathogenic bacteria so as to be a natural
preservative. Garlic, onion, ginger, and galangal are known to have strong antimicrobial
activity. Not surprisingly, rendang can be kept one week to four weeks.

The original rendang cooking process can take hours (usually about four hours), which is
why rendang cooking takes time and patience. Pieces of meat cooked with herbs and coconut
milk in the proper heat of heat, stirred slowly until coconut milk and seasonings absorbed
meat. After boiling, the fire is reduced and stirred until coconut thickens and becomes
dry. Cook rendang should patiently attended, always carefully inverted so that the coconut
milk and spice dries completely absorbed, without scorching or destroy flesh. This cooking
process is known in modern culinary arts with the term 'caramelization'. Because using many
types of spices, rendang is known to have a complex and unique flavors.

In Minangkabau tradition, rendang is a dish to be presented in any special event, such as

Minangkabau traditional ceremonies, receptions, or welcoming guests of honor.
In Malay tradition, both in Riau, Jambi, Medan or the Malay Peninsula, rendang is a special
dish which was served in the festivity circumcisions, birthdays, weddings, litany, or religious
events, such as Idul Fitri and Idul Qurban.
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Sate Padang

Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut
into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce
made from rice flour mixed with beef and offal
broth, turmeric, ginger, garlic,coriander, galangal root, cumin, curry powder and salt.
In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.
There are three types of sate padang, which are Sate Padang, Sate Padang Panjang, Sate
Pariaman. The three types are differentiated by the colour of their sauce. Sate Padang
Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce.
Since the sauces are made differently, the taste of both sate differ. Sate Padang has a flavor
blended from the other two.
Fresh beef is boiled twice in a large drum filled with water to make the meat soft and juicy.
Then the meat is sliced into parts and spices are sprinkled on the meat. The broth is then used
to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with
various kinds of chili. All seasonings are then put together and cooked for 15 minutes. The
sate will be grilled just before serving, using coconut shell charcoal.
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Bakso

Bakso or baso is Indonesian meatball, or meat paste made from beef surimi. Its texture is
similar to the Chinese beef ball, fish ball, or pork ball. The term bakso could refer to a single
meatball or the whole bowl of meatballs soup. The term mie bakso refer to bakso served with
yellow noodles, while the term bakso kuah refer to bakso meatballs soup served without any
noodles.
Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants.
Next to soto, satay, and siomay, baksois a popular street food in Indonesia. Today, various
types of ready to cook bakso are also available as frozen food commonly sold
in supermarkets in Indonesia.