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Indonesian Restaurants
Taxonomy Code: PL-1800.3300
Eating establishments that offer the spicy cuisine of Indonesia which features native fruits, vegetables and spices including bananas, coconuts, soybeans, peanuts, rice, cassavas, mangoes, papayas and pineapples as well as meats of every kind. Specialties include soto ajam (chicken and bean sprout soup), a variety of rice dishes (nasi goreng, nasi rames, nasi gudek and nasi opor), mee goreng (noodles fried with chicken, cabbage and herbs), gado-gado salad (steamed vegetables with a garlicky peanut sauce), beef rendang (spiced marinated beef), kare ayam (chicken curry), ayam panggang kecap (barbecued chicken with sweet and hot soy sauce), babi kuluyuk (sweet and sour pork), rissoles (baked meat-filled pancakes) and satays of chicken, lamb, shrimp and beef. Most restaurants serve the multi-course rijsttafel, a combination plate which offers a wide variety of dishes including soup, a number of entrees, deep-fried shrimp chips, sambals (condiments) and dessert. Beverages may include Indonesian beer (Anker).