Many of the foods in Jakarta city have been brought in from various parts of Indonesia and been adapted to the region. For the sake of simplicity, I will only be highlighting common foods that can be found here, even though there is an endless variation if you just venture out of Jakarta.
1. Pisang Goreng Sambal Roa (Fried Banana with Chili) Pisang Goreng is a deep fried batter fritter and in Indonesia, is accompanied with Sambal chili. The banana used in Jakarta is not overly ripe and sweet unlike Singapore, still retaining a starchy firm body. The sambal roa is made with fish and adds extreme spicy kick. Comes with fritters as well for added crunch and is a popular snack for many locals. Recommended Stall: Mr Banana Pisang Goreng Pontianak Uya Kuya: Jembatan ITC Mall Ambassador No. 8, Jl. Prof. Dr. Satrio, Kuningan.2. Ketoprak Jakarta Ketoprak is another typical street food in Jakarta but has also spread across Java with its popularity. The vegetarian Ketoprak consists of tofu, lontong (compressed rice cake), beehoon, boiled egg, bean sprouts and cabbage, doused in peanut sauce and topped with fried shallots and kerupuk (deep-fried flavoured rice crackers). You may also request for the level of spiciness you desire in each individual Ketoprak in most places, with a choice of mild, medium or burn your tongue off. Recommended Stall: Ketoprak Ciragil: JL. Cikatomas, II/24, Kebayoran Baru, Jakarta Selatan, DKI Jakarta 12180, Indonesia.3. Kerak Telor (Spicy Omelette) Kerak Telor is made from glutinious rice fried with duck egg, and topped with shredded coconut, fried shallots and dried shrimp. Duck egg is considered to be more flavorful over chicken eggs, which I have to agree. A Betawi traditional snack, Kerak Telor vendors are most prominent during the annual Jakarta fair and considered a popular choice for visitors. In the past, Kerak Telor was also considered to be food for the wealthy and served during parties. Recommended Stall: There are a couple street vendors around Fatahillah Square: Old Batavia, Jakarta, Indonesia.4. Sop Buntut is another well-known food in Indonesia. The ‘ox’ in oxtail soup actually just refers to beef and not any specific cow, and probably incorporated because it’s unwanted by butchers (nowadays oxtail is quite in demand). In Indonesia, slices of fried or barbecued oxtail is cooked in a clear, rich beef broth with loads of vegetables. A new variant called ‘Sop Buntut Goreng’ has also surfaced, with the oxtail being seasoned and fried dry separately from the soup. Recommended stall: Sop Buntut Bogor Cafe: Jl Jend Sudirman Kav 52-53, Pacific Place Mall Level 5-57, SCBD, Jakarta, Indonesia.5. Soto Mie is a spicy noodle dish which itself is actually noodles added to ‘Soto’, traditional Indonesian soup. Due to the gazillion variations of ‘Soto’ depending on the origin of soup, there are also countless variations of Soto Mie based on the soup. Two of the most popular Sotos in Jakarta are the Soto Mie Bogor (beef tendon/cartilage) and Soto Mie Betawi (beef offal with milk). Recommended stall: Mie Kocok Bandung Soto Mie Urat: Jl. Pegangsaan, Kelapa Gading, Apartment Gading Nias Residence NL-20, Jakarta 14250, Indonesia.6. Coffe Luwak, Indonesia is the fourth largest coffee producer in the world, and it’s no surprise they have some amazing coffee. But one of the weirdest coffee recipe discoveries would have to be Kopi Luwak, or Civet Coffee. Seeds of coffee berries that have been ingested and defecated by the Civet cat is collected and then processed into coffee. Its interesting to wonder what was going through the mind of the first Kopi Luwak discoverer who thought it would be a good idea to brew coffee from Civet cat feces. Authentic Kopi Luwak is one of the most expensive coffees in the world, with prices reaching US$700 per kilogram due to the tedious process of harvesting. The way the Civet selects good coffee berries for consumption, and the digestion of the coffee berries are said to enhance the flavour of coffee. Recommended Stall: Kopi Luwak: Kuningan City, Lantai Upper Ground, Jl. Prof Dr Satrio, Kuningan, Jakarta.7. Bakso is an Indonesian meatball usually made from ground beef paste and tapioca flour. However, bakso can also be made from shrimp, fish or chicken. Bakso is typically served with a beef broth with vermicelli or yellow noodles. The name Bakso is derived from the Hokkien pronunciation for shredded meat, which is ‘bah-so’, suggesting a Indonesian Chinese origin. Bakso has a firmer and denser texture as compared to other meatballs around the world. Recommended Stall: Bakso Mas Kumis: Kompleks PT Djarum (Jalan Aipda Karel Satsuit Tubun 2), Jakarta Pusat, DKI Jakarta, Indonesia.
Liefonday 