Indonesian street side snacks includes gorengan (Indonesian assorted fritters) which includes fried tempeh and oncom, tahu goreng (fried tofu), pisang goreng (fried banana), ubi goreng (fried sweet potato) and bakwan (fried dish of beansprouts and batter).
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Simpler and cheaper lumpia is sold as part of gorengan (Indonesian fritters). Indonesians are noted for their fondness of hot and spicy food, and therefore spicy hot sambal chili sauce or fresh bird's eye chili are usually added as a dipping sauce or condiment.
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Bakwan () is an Indonesian fried meal consisting of vegetables and batter.No Money, No Honey: A study of street traders and prostitutes in Jakarta by Alison Murray. Oxford University Press, 1992. Glossary page xi Bakwan usually refers to a vegetable fritter snack, commonly sold by gorengan (Indonesian fritter) traveling street vendors.
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Named after Indonesian capital city, Jakarta, this lumpia is usually being deep fried and sold as gorengan fritter snack. Unlike popular Semarang lumpia that uses rebung or bamboo shoots, Jakarta lumpia uses bengkuang or jicama, and served with typical Indonesian sambal kacang or spicy peanut sauce as a dipping sauce.
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Vegetarian lumpia, usually filled with glass noodles, shredded cabbage, lettuce, julienned carrots, minced garlic and celery, seasoned with soy sauce and sweet chili sauce. Most of cheaper lumpia sold as part of Indonesian gorengan (fritters) are lumpia sayur or vegetables lumpia, that contains only bits of carrots and bihun rice glass noodles.
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Lumpia goreng is an Indonesian simple fried spring rolls filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enrichen with minced beef, chicken, or prawns. In Indonesia, lumpia goreng usually associated as gorengan snack foods.
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Nasi tutug oncom, roasted oncom mashed with steamed rice, served with side dishes. Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned and mixed with steamed rice as nasi tutug oncom. Oncom is also a selected fillings for comro, lontong and arem-arem rice dumplings.
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Indonesian street food often tastes rather strong and spicy. A lot of street food in Indonesia are fried, such as local gorengan (fritters), also nasi goreng and ayam goreng, while bakso meatball soup, skewered chicken satay and gado-gado vegetable salad served in peanut sauce are also popular. Indian street food is as diverse as Indian cuisine. Every place has its own specialties to offer.
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The rest occupies the city's kaki lima pedestrian's pavements. The agency noted that the actual number is a lot bigger. Indonesian street food often tastes rather strong and spicy. Much street food in Indonesia is fried, such as assorted gorengan (fritters), also nasi goreng (fried rice), mie goreng (fried noodles) and ayam goreng (fried chicken), while bakso meatball soup, traditional soto soups and fruit rujak are also popular.
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However, in many instances an encounter with plantains is usually in fried form. Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central and South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called alloco in Côte d'Ivoire and dodo in Western Nigeria otherwise known as simply fried plantain in other parts of Nigeria.
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Indo loempia as part of assorted gorengan fritter snacks, sold in a toko Asian shop in Amsterdam In the Netherlands, lumpia is called loempia, an old Indonesian spelling. It was introduced to the Netherlands through its colonial links with Indonesia. In the Netherlands, loempia is described as a large Indonesian version of Chinese spring rolls, stuffed with minced meat, bean sprouts, and cabbage leaves, and flavoured with soy sauce, garlic and green onion. Loempia is one of the popular snacks sold in Dutch snack bar or eetcafé.
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The skin being used is usually the readily available lumpia skin. In Indonesia, indeed pisang cokelat is regarded as a variant of pisang goreng, and categorized under gorengan (Indonesian assorted fritters) and sold together with some popular fried stuff; such as fried tempeh, tahu goreng and pisang goreng. It is popular snack, that can be found from humble street side kakilima cart to cafes and fancy restaurants. Pisang cokelat is almost identical to Philippines turon, which is actually a banana lumpia, except in this Indonesian version chocolate content is a must, not optional.
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Most of the fat intake comes from cooking oil (coconut oil) of fried dishes, coconut milk, peanuts, as well as meats and offals. Some Indonesian fruit and vegetable dishes such as fruit rujak, gado- gado, karedok, pecel, lalab, capcay, tofu and tempeh are foods with low fat and high fibre. Tempeh, for example, is a vegetarian substitute for meat. Some dishes, especially gorengan (deep-fried fritters) and those dishes infused or caramelised with coconut milk, such as rendang and gulai, might taste succulent but are rich in saturated fat.
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Most of Indonesian street food has something to do with peanut sauce; steamed siomay fish dumplings, skewered and grilled chicken satay, asinan, ketoprak and gado-gado vegetable salad are all served in Indonesia's favourite peanut sauce. Some of Indonesian street food are often considered unhealthy due to heavy use of deep frying technique. The example of such oily treats such as gorengan fritters, telur gulung (rolled deep-fried egg), ayam goreng and pecel lele. However, the recent development of Jakarta street food scene, there are some efforts by vendors to offer a more healthy option of street food to cater for a more health-conscious clientèle.
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A kaassoufflé is thought to be influenced by Indonesian street food called gorengan (fritter). It is either bought ready-made frozen and deep-fried at home, or ordered at snackbars in the Netherlands, where it is one of the few vegetarian fast-food snacks available. At certain Dutch fastfood outlets, such as FEBO or Smullers, it is possible to purchase a kaassoufflé without having to order it at the counter; instead it can be had directly from an automatiek, a coin-operated vending machine. Kaassoufflé is also a popular snack to be served at a borrel, an informal Dutch gathering with drinks and snacks (the word "borrel" originally referred to a small glass in which distilled beverages, usually jenever, is served).
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Smaller size deep fried lumpia served with sambal hot sauce, sold as a snack in Purwokerto Train Station, Central Java Lumpia goreng is a simple fried spring rolls filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enrichen with minced beef, chicken, or prawns. There is also a common, cheap and simple variant of fried lumpia, eaten not as a single dish but as part of assorted gorengan (Indonesian fritters) snack, sold together with fried battered tempeh, tofu, oncom, sweet potato and cassava. The filling is simple and modest, only filled with bihun (rice vermicelli) with chopped carrots and cabbages.
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Other popular Indonesian street food and snacks are siomay and batagor (abbreviated from Bakso Tahu Goreng), pempek (deep fried fish cake), bubur ayam (chicken congee), bubur kacang hijau (mung beans porridge), satay, nasi goreng (English: fried rice), soto mie (soto noodle), mie ayam (chicken noodle) and mie goreng (fried noodle), taoge goreng (mung bean sprouts and noodle salad), asinan (preserved vegetables or fruits salad), laksa, kerak telor (spicy omelette), gorengan (Indonesian assorted fritters) and Bakwan (fried dish of beansprouts and batter). Indonesian street snacks include iced and sweet beverages, such as es cendol or es dawet, es teler, es cincau, es doger, es campur, es potong, and es puter. Indonesian cakes and cookies are often called jajanan pasar (market munchies).
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