Food Trends Indonesians Go Crazy For!

Food Trends Indonesians Go Crazy For!

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Very friendly and sociable, Indonesians love to keep up with the latest trend as one of their conversation topics. They are people with high curiosity and they’re not afraid to try new things. For example, it only takes one trending video or a well-known person to review a food and most Indonesians will try it out themselves by creating the most authentic version of the food or create an entirely new variant of it with a mix of our own personal taste. So what are some of those trending foods they go crazy for?

Gohyong or ngohiong was originally from China that was brought to Indonesia and mixed with the local Betawi culture. Although it has existed for a long time, recently it gained popularity and is one of the leading trending foods in Indonesia.

Wrapped up in tofu skin or spring roll skin and filled with minced shrimp and chicken, eggs, some cornstarch, sesame oil, and the namesake of the food, gohyong spice, it is then steamed and you can choose to fry it afterwards too. With it usually comes a sauce mixed with palm sugar, tamarind, black pepper, a seasoning of choice, and water, gohyong is eaten as a side dish or with some rice! 

This next one takes patience to prepare, yet rewards you with the satisfaction of a full stomach. Many Indonesians lined up for hours just to try Gudeg Mercon (literally firecracker gudeg!) by Mrs. Prih. It is prepared with young jackfruit, coconut milk, palm sugar, galangal/aromantic ginger, cayenne pepper, bay leaves, coriander, shallot and garlic.

Although krecek, made out of cowhide and fried until it becomes a cracker then added to various dishes, is a must for gudeg, some don’t like the soft chewy texture of it. Chicken or egg can be a substitute for it.

Satay Taichan, despite being a satay, actually uses no sauce unlike most satay in Indonesia! Cubed chicken filet is marinated with garlic (can be powder), lime juice, black pepper, sesame oil, and salt, it is then skewered on a stick and grilled or fried.

Some Indonesians have said satay taichan was made because the seller is too lazy to make the peanut sauce and season it, and it does have a lighter taste, yet the satay still remains as one of the most popular foods. How peculiar.

Then there is Seblak. When will the trend of seblak ends, we will never know as new experimental variants of seblak keep popping up and become the newest trend. The most recent one is a seblak made and served on mortar and pestle!

However, the most popular one is still what most Indonesians are familiar with is a seblak from boiled raw cracker and various other toppings such as green vegetables, sausages, eggs, and some use noodles or pasta. Its iconic red soup is made out of aromantic ginger, a lot of red cayenne pepper, salt, chicken powder, garlic, shallots, and for added spiciness: Boncabe!

Please do take note that some seblak can be very spicy, so be careful when you’re eating seblak!

To cook, or eat, or share something together with your loved one is a moment worthy to spend, just as Indonesians love to do. This time, how about you make your own variant and share it with a friend, family, or perhaps another Indonesian?

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