This clip showcases three delicious dishes, I’ll discuss them in order of appearance.
Dawet Hitam
The basic ingredient is glutinous rice flour. The black colouring is merang, which is made from burnt rice stalks. A green variation of this dish is coloured using pandan or suji leaves. As you can see in the clip, a great deal of syrup is added along with evaporated milk and ice. All served up just as the call to prayers starts.
Wedang Ronde
This is normally eaten to protect against the cold (yes, it does get cold in Indonesia sometimes). There are big differences in the way this dish is made depending on the region. The one shown is, of course, Jakarta style. It’s made with water, ginger and cane sugar, so it’s quite a clear broth. To this they add condensed milk, maizena (corn starch), kolang-kaleng (palm fruit), green bean and sweet bread. Further East in Java, the water is made from sugar and ginger, so it’s brown. In this variety, the broth contains sticky rice flour balls containing peanut and sugar, and smaller balls that are just made of flour. In both types you have some nuts floating around too. Either way, it’s the perfect dish for a rainy night.
Kupat Tahu
This is a specialty of Magelang and surrounding areas. As you can see, it contains fried tofu. The white stuff she’s cutting up from the banana leaf packet is a rice ball. It’s served in a clear, sweet garlic and chili flavoured soup with bean sprouts. The variation from Cirebon uses peanut sauce and is called ketoprak. A further variation from further West again is made with santan sauce and uses labu (pumpkin) as the vegetable. This one is known as ketupat sayur.
So, even after you’ve tasted all the different foods available in Indonesia, you will have to go back to try the regional variation of each one. It’s a delicious lifetime occupation for those up for the challenge.
Jakarta Street Food: Dawet Hitam, Wedang Ronde and Kupat Tahu
This clip showcases three delicious dishes, I’ll discuss them in order of appearance.
Dawet Hitam
The basic ingredient is glutinous rice flour. The black colouring is merang, which is made from burnt rice stalks. A green variation of this dish is coloured using pandan or suji leaves. As you can see in the clip, a great deal of syrup is added along with evaporated milk and ice. All served up just as the call to prayers starts.
Wedang Ronde
This is normally eaten to protect against the cold (yes, it does get cold in Indonesia sometimes). There are big differences in the way this dish is made depending on the region. The one shown is, of course, Jakarta style. It’s made with water, ginger and cane sugar, so it’s quite a clear broth. To this they add condensed milk, maizena (corn starch), kolang-kaleng (palm fruit), green bean and sweet bread. Further East in Java, the water is made from sugar and ginger, so it’s brown. In this variety, the broth contains sticky rice flour balls containing peanut and sugar, and smaller balls that are just made of flour. In both types you have some nuts floating around too. Either way, it’s the perfect dish for a rainy night.
Kupat Tahu
This is a specialty of Magelang and surrounding areas. As you can see, it contains fried tofu. The white stuff she’s cutting up from the banana leaf packet is a rice ball. It’s served in a clear, sweet garlic and chili flavoured soup with bean sprouts. The variation from Cirebon uses peanut sauce and is called ketoprak. A further variation from further West again is made with santan sauce and uses labu (pumpkin) as the vegetable. This one is known as ketupat sayur.
So, even after you’ve tasted all the different foods available in Indonesia, you will have to go back to try the regional variation of each one. It’s a delicious lifetime occupation for those up for the challenge.