On the day we arrived in Indonesia, we tried several types of nasi goreng (fried rice) and Indonesian noodle. We went to Solaria restaurant for our lunch. The restaurant located in the Margocity mall, only around 10 minutes from University of Indonesia by walk. We ordered three types of nasi gareng, including nasi goreng seafood, nasi goreng kambing (mutton) and nasi goreng tom yum. Moreover, we also ordered kwetiau noodle, mie ayam, and mie goreng (fried noodle) seafood.

1.         Nasi goreng seafood (seafood fried rice)

Seafood fried rice is cooked using basic fried rice spices such as shallots, garlic, chili, sweet soy sauce and others. Fried rice is cooked using a wok and high-pressure fire. In addition, they use shrimp, squid and fish ball as a topping.

2.         Nasi goreng kambing (mutton fried rice)

A similar cooking method is also used to make this type of nasi goreng. However, the species used in this nasi goreng is different, since they use Indonesian curry-based species. So, this nasi goreng has a unique curry taste.

3.         Nasi goreng tom yam (tom yam fried rice)

This nasi goreng has aa unique taste different from the original one. It has a savory, sweet, and a little sour taste. Moreover, they also put the lemon grass (Indonesian herbs) slice, which give you a unique hint and freshness when you bite it. This nasi goreng is spicier than the previous two nasi goreng.

4.         Mie goreng seafood (seafood fried noodle)

The spices used to cook this menu is similar to nasi goreng seafood. The noodles are smaller compared with ramen noodles. Moreover, the has a savory and sweet taste. The sweet taste comes from the Indonesian sweet soy sauce (kecap). 

5.         Mie ayam (chicken noodle)

Mie ayam is one of Indonesian favorite food. The noodles are small and thin, and it is soft when chewed. The chicken gives a savory and sweet taste. Moreover, you will get additional soup to add to the noodle, and also bakso (Indonesian meet ball). Bakso has different texture with Japanese meet ball, it is chewier and more fibrous.

6.         Kwetiau sapi goreng (meat fried kwetiau noodle)

This type of noodle is also new for Japanese student. Kwetiau is a flat, wide, and chewy rice noodle that originated in China and is a popular ingredient in Indo-Chinese cuisine. Kwetiau is made from rice flour and water. For a softer texture, they add a little tapioca.

In addition, for drink, we ordered jus sirsak (soursop juice) and es jeruk (orange ice). Jus sirsak has a unique and refreshing flavor. The sweetness is mild and balanced by a tangy, slightly acidic note. Moreover, the es jeruk also has unique taste, since the taste is not similar with orange jus. For the es jeruk, they use Jeruk Pontianak (citrus nobilis var. microcarpa). The taste of jeruk Pontianak is sweet with a little sourness, and the flesh is juicy, so it is easy to squeeze

On Wednesday, we went to kota tua, Jakarta. Kota Tua Jakarta, often referred to as the Old Town of Jakarta, is a historic area in Jakarta, Indonesia, that showcases the city’s colonial heritage. When we were in Kota Tua, we have Indonesian cuisines and drinks from several place in Indonesia as our lunch.

1.         Tongseng kambing

Tongseng kambing is thought to have originated in Central Java, particularly in areas like Solo and Yogyakarta. Tongseng Kambing is a dish made from goat meat, cooked in a richly spiced coconut milk-based broth. It is a hearty, flavorful stew that combines savory, sweet, and slightly spicy elements.

2.         Soto Betawi

Soto Betawi is a traditional Indonesian soup originating from Jakarta (formerly known as Batavia). It is known for its rich, creamy, and flavorful broth made with a combination of coconut milk and cow’s milk or heavy cream.

3.         Sop Buntut

Sop Buntut, or oxtail soup, is a classic Indonesian dish made from tender, slow-cooked oxtail in a clear, flavorful broth. It is one of the country’s most popular comfort foods, known for its hearty and savory taste.

4.         Rendang

Rendang is a highly flavorful and aromatic Indonesian dish, originating from the Minangkabau ethnic group of West Sumatra. It is a slow-cooked dry curry, typically made with beef. Rendang is often regarded as one of Indonesia’s most iconic dishes and has gained international recognition for its rich taste and cultural significance.

5.         Sate ayam

Sate Ayam (or chicken satay) is a beloved Indonesian dish consisting of skewered and grilled chicken pieces, served with a rich and flavorful peanut sauce.

6.         Gado-gado

Gado-Gado is a popular Indonesian salad dish that combines a variety of cooked and raw vegetables with a rich and flavorful peanut sauce dressing.

7.         Bandrek

Bandrek is a traditional Indonesian herbal drink, particularly popular in the Sundanese culture of West Java. It has spicy, sweet, and aromatic flavor, with the ginger providing a strong kick and the palm sugar adding a smooth sweetness.

8.         Bir Pletok

Bir Pletok is a traditional Indonesian herbal drink originating from Jakarta, specifically from the Betawi (native Jakarta) community. Despite its name, “bir” (which means “beer” in Indonesian), it does not contain alcohol. Instead, it is a non-alcoholic, refreshing beverage made from a variety of spices and herbs.

9.         Bajigur

Bajigur is a traditional Indonesian hot beverage from West Java, particularly popular in the Sundanese region. It is a sweet, aromatic, and warming drink made from a combination of coconut milk, palm sugar, and spices, making it a comforting treat, especially in cool or rainy weather.