Terangbulan bkk

A spicy and savory Sundanese stew made with boiled raw crackers (krupuk) which become chewy like noodles. Cooked with aromatic ginger (kencur) and chili. Typically served hot with toppings like egg or meatballs.

A savory soup dish from Bandung containing meatballs, fried tofu, and fried wontons (batagor). Served in a clear, hot broth. Similar to bakso but with more fried components.

Fried fish dumplings and tofu, cut into bite-sized pieces. Served with a rich, savory peanut sauce and sweet soy sauce. Crispy on the outside and chewy on the inside.

Indonesian-style noodle soup with a creamy, spiced broth often thickened with egg. Flavorful and savory with a hint of curry spices.

Thinly sliced fermented soybean cake (tempeh) coated in spiced batter and lightly fried. Soft and savory, unlike typical crispy tempeh. Served with spicy soy sauce dip.

Fried tofu puffs turned inside out and stuffed with a savory meatball or fish paste mixture. Very crispy skin with a chewy filling.

Smashed crispy fried chicken topped with very spicy chili paste (sambal). The chicken is crushed to mix the flavors. Savory and extremely spicy.

Deep-fried egg omelet with a very crispy, frizzy texture. Served with aromatic torch ginger (kecombrang) chili paste.

A savory fried pancake stuffed with a mixture of eggs, minced meat, and green onions. The skin is thin and crispy. Dipped in a sweet vinegar sauce.

Free-range chicken, fried or grilled, served with spicy grilled chili paste. The meat is leaner and more flavorful than regular chicken.

Beef tendon or knuckle cooked until tender but retaining a chewy, gelatinous texture. Served with spicy sambal.

Beef ribs or oxtail, grilled or fried. Rich, fatty, and savory meat served with spicy condiments.

Squid, typically fried or grilled, served with hot chili paste. Chewy and savory seafood dish.

Chicken feet cooked until tender. Served with spicy grilled sambal. A popular delicacy with a gelatinous texture.

Shrimp served with spicy grilled chili paste. Sweet seafood flavor contrasted with the heat of the sambal.

Fried fish served with spicy sambal. Crispy skin and soft flesh.

Indonesian fragrant rice cooked in coconut milk with lemongrass, cloves, and cinnamon. Savory and aromatic.

Crispy deep-fried egg with a 'frizzy' texture. Served with spicy sambal.

Deep-fried cabbage leaves. The frying process makes the cabbage sweet, slightly wilted, and crispy at the edges.

Fried eggplant. Soft, melting texture that absorbs the flavors of the accompanying sambal.

A thick, sweet Indonesian pancake. The texture is honeycomb-like and spongy. Filled with toppings like chocolate, cheese, crushed peanuts, and condensed milk.

Vegetable fritters made from a batter of flour, shredded cabbage, carrots, and bean sprouts. Deep-fried until golden and crispy.

Chicken feet cooked in an extremely spicy chili sauce ('Mercon' means firecracker). Tender gelatinous texture with a fiery kick.

Fermented soybean cake, usually fried. Savory, nutty, and firm texture.

Small 'pinch' cakes, sweet and fluffy. Often served half-cooked (lumer) for a gooey texture. A nostalgic Indonesian snack.

Traditional fried fish cake from Palembang. Served with 'cuko', a distinctive sweet, sour, and spicy black vinegar sauce.

Indonesian meatball soup (Bakso). Served with noodles, greens, and savory broth. The meatballs are firm and springy.

Indonesian-style grilled toast. Thick slices of bread grilled with margarine and filled with sweet toppings like chocolate or cheese.