Indonesian culinary

Tongseng is goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce). Originally from Surakarta in Indonesian province of Central Java.

The soup is made of ground mix­ture of garlic, shallot, black pepper, ginger, coriander, galangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic. The diced meat then poured into the sauteed mixture until cooked. Add water until it boiled and add sweet soy sauce with tamarind juice. After the boiled boiled reduces, add shredded cabbages and sliced tomato.

Tongseng is usually served with hot steamed rice. The soup of tongseng is similar to gulai soup, however gulai is without sweet soy sauce while tongseng always brownish gold because the addition of sweet soy sauce. Gulai is usually using cows offals while tongseng usually only uses meat (goat, mutton or beef).

Pisang goreng (fried banana in Indonesian) is a snack food mostly found throughout Indonesia, the Philippines (where it is called pritong saging in Tagalog) and Singapore. In Singapore and some parts of Malaysia it is known as "goreng pisang" due to direct translation from "fried banana". It is consumed as a snack in the morning and afternoon. In Indonesia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. The brand "Pisang Goreng Pontianak" are widely popular in Indonesia and exclusively sold in certain retail outlets.

The banana is battered and then deep fried. Most street vendors will then sell it as is. Restaurants that serve pisang goreng are more sophisticated and present it in various ways, such as with cheese, jam, condensed milk, or chocolate.

In Suriname and the Netherlands this snack is also known as bakabana (meaning baked banana in Surinamese).[citation needed]

Plantain is often used as the batter adds some flavour to the banana. Pisang Raja is a popular kind of banana used for pisang goreng.

Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia.

Nasi goreng has been called the national dish of Indonesia, though there are many other contenders. There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.

In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.