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Chinese Indonesian cuisine ( id, Masakan Tionghoa-Indonesia, ) is characterized by the mixture of
Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of v ...
with local Indonesian style.
Chinese Indonesian Chinese Indonesians ( id, Orang Tionghoa Indonesia) and colloquially Chindo or just Tionghoa are Indonesians whose ancestors arrived from China at some stage in the last eight centuries. Chinese people and their Indonesian descendants have l ...
s, mostly descendant of Han ethnic Hokkien and
Hakka The Hakka (), sometimes also referred to as Hakka Han, or Hakka Chinese, or Hakkas are a Han Chinese subgroup whose ancestral homes are chiefly in the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhej ...
speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as '' kecap manis'' (sweet soy sauce),
palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed ...
, peanut sauce, chili, ''santan'' (
coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food in ...
) and local
spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices ar ...
to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nonya cuisine by the Peranakan.


Chinese cuisine legacy

Chinese influences are evident in Indonesian food. Popular Chinese Indonesian foods include ''
bakmi ''Bakmi'' ( jv, ꦧꦏ꧀ꦩꦶ, bakmi) or ''bami'' ( th, บะหมี่, ) is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fu ...
'', '' mie ayam'', ''pangsit'', ''
bakso Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. ...
'', ''
lumpia ''Lumpia'' are various types of spring rolls commonly found in the Philippines and Indonesia. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an ap ...
'', ''
kwetiau goreng ( Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab ...
'' and '' mie goreng''. Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. Words beginning with ' () signify the presence of meat, e.g. ' (" meat bun"); words ending with ' () signify vegetables, e.g. ' (" Chinese white cabbage") and ' ("mixed vegetables"). Also ' or ' () signify noodle as in ' ("fried noodle"). Most of these loanwords for food dishes and their ingredients are Hokkien in origin and are used throughout the Indonesian language and
vernacular A vernacular or vernacular language is in contrast with a "standard language". It refers to the language or dialect that is spoken by people that are inhabiting a particular country or region. The vernacular is typically the native language, n ...
speech of large cities. Because they have become an integral part of the local language, many Indonesians and ethnic Chinese do not recognize their Hokkien origins. Some of popular Indonesian dishes such as nasi goreng, mie goreng, bihun, kwetiau,
lumpia ''Lumpia'' are various types of spring rolls commonly found in the Philippines and Indonesia. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an ap ...
and
bakpia Bakpia ( jv, ꦧꦏ꧀ꦥꦶꦪ, bakpia; - the name it is known by in Indonesia) or Hopia ( - the name it is known by in the Philippines) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujiane ...
can trace their origin to Chinese influence. Some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, the
staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...
of most of the country. Chinese influence is so evident in cities with large Chinese settlements since colonial era, especially in Jakarta, Cirebon, Semarang, Surabaya, Medan, Batam, Bangka, Palembang, Singkawang and Pontianak. As the result numbers of ''mi'' (noodle) and ''tahu'' (tofu) recipes were developed in these cities. Chinese influence is so evident in Betawi people (native Jakartans) cuisines that basically was formed as peranakan culture, as the result Betawi people held Chinese Indonesians dishes such as ''asinan'' and ''rujak juhi'' as theirs. To a certain extent, Javanese in Semarang, Solo, and Surabaya also willingly absorbs Chinese culinary influences, as the result they also considered Chinese-influenced dishes such as ''mie goreng, lumpia, bakso,'' and ''tahu gunting'' as theirs. Because food is so prevalent in
Chinese culture Chinese culture () is one of the world's oldest cultures, originating thousands of years ago. The culture prevails across a large geographical region in East Asia and is extremely diverse and varying, with customs and traditions varying grea ...
as Chinese families often allocate their quality time to go eating out—just like banquet customs commonly found in Chinese communities worldwide—many ''Pecinan'' (
Chinatown A Chinatown () is an ethnic enclave of Chinese people located outside Greater China, most often in an urban setting. Areas known as "Chinatown" exist throughout the world, including Europe, North America, South America, Asia, Africa and Austr ...
s) in Indonesian cities are well known as the culinary hot spots of the city, with rows of shops and restaurants. As Chinese and also native Indonesians establishing their food business, many eating establishments sprung up, from humble street side cart hawker to fancy restaurants offering their specialty. Areas such as
Glodok Glodok () is an urban village of Taman Sari, West Jakarta, Indonesia. The area is also known as Pecinan or Chinatown since the Dutch colonial era, and is considered the biggest in Indonesia. Majority of the traders and residents of Glodok are Ch ...
, Pecenongan, and
Kelapa Gading Kelapa Gading or also known as KG, Gading, is a district (Indonesian: ''kecamatan'') of North Jakarta, Jakarta, Indonesia. Kelapa Gading neighborhood is known to the local population as a city within a city, due to the integrated residential ...
in Jakarta,
Kesawan Kesawan is a district in West Medan, Medan, Indonesia. This region is filled with historic buildings along Jalan Ahmad Yani (Kesawan Street), the oldest street in Medan Medan (; English: ) is the capital and largest city of the Indonesian pr ...
, Pusat Pasar, Jalan Semarang, Asia Mega Mas, Cemara Asri and Sunggal in
Medan Medan (; English: ) is the capital and largest city of the Indonesian province of North Sumatra, as well as a regional hub and financial centre of Sumatra. According to the National Development Planning Agency, Medan is one of the four main ...
, Gardu Jati in
Bandung Bandung ( su, ᮘᮔ᮪ᮓᮥᮀ, Bandung, ; ) is the capital city of the Indonesian province of West Java. It has a population of 2,452,943 within its city limits according to the official estimates as at mid 2021, making it the fourth most ...
, Kya-kya Kembang Jepun in Surabaya, and Pecinans in
Cirebon Cirebon (, formerly rendered Cheribon or Chirebon in English) is a port city on the northern coast of the Indonesian island of Java. It is the only coastal city of West Java, located about 40 km west of the provincial border with Central Java ...
, Semarang and Solo teem with many
warung A warung ( old spelling: waroeng or warong) is a type of small family-owned business — a small retail, eatery or café — in Indonesia (and to a lesser extent, Malaysia and Suriname). A ''warung'' is an essential part of daily life in ...
s, shops and restaurants, not only offering Chinese Indonesian dishes, but also local and international cuisines.


Adaptation to local cuisine

The Indonesian Chinese cuisine also vary with locations. For example, in different parts of Java the dishes are adapted to local culture and taste, in return Chinese Indonesians residing in this region also had developed a taste for local cuisine. In central Java, the food tends to be much sweeter, while in West Java it is saltier. In East Java, Chinese food there is more salty and savory with a preference of ''
petis Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eith ...
'' shrimp paste. In
Medan Medan (; English: ) is the capital and largest city of the Indonesian province of North Sumatra, as well as a regional hub and financial centre of Sumatra. According to the National Development Planning Agency, Medan is one of the four main ...
,
North Sumatra North Sumatra ( id, Sumatra Utara) is a Provinces of Indonesia, province of Indonesia located on the northern part of the island of Sumatra. Its capital and largest city is Medan. North Sumatra is Indonesia's fourth most populous province after W ...
and also in
Pontianak Pontianak or Khuntien is the capital of the Indonesian province of West Kalimantan, founded first as a trading port on the island of Borneo, occupying an area of 118.31 km2 in the delta of the Kapuas River at a point where it is joined by ...
, West Kalimantan, a more traditional Chinese style can be found. Chinese cuisine in Indonesia also have absorbed local preference of spicy food and local ingredients. For example, it is common to have ''
sambal Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an In ...
'' chili sauce, ''
acar Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar' ...
'' pickles and sprinkle of ''
bawang goreng Bawang goreng is an Indonesian crispy fried shallots condiment, a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. It is quite similar to crisp fried onion. Ingredients Compared to onion, shallots are much smaller in ...
'' crispy fried shallot as condiment. Chinese cuisine influences on Indonesian cuisine is evident in Indonesian take on Chinese dishes, such as mie goreng,
lumpia ''Lumpia'' are various types of spring rolls commonly found in the Philippines and Indonesia. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an ap ...
,
bakso Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. ...
and siomay. However the culinary influences is also taken another way around. Vice versa, Chinese Indonesian also been influenced by native Indonesian cuisine. It is believed that Lontong Cap Go Meh is a Chinese Indonesian take on traditional Indonesian dishes. The dish reflect the assimilation among
Chinese immigrants Overseas Chinese () refers to people of Chinese birth or ethnicity who reside outside Mainland China, Hong Kong, Macau, and Taiwan. As of 2011, there were over 40.3 million overseas Chinese. Terminology () or ''Hoan-kheh'' () in Hokkien, ...
with
local community A local community has been defined as a group of interacting people living in a common location. The word is often used to refer to a group that is organized around common values and is attributed with social cohesion within a shared geographical l ...
. Because Indonesia is Muslim majority country, some of ingredients were replaced to create a halal Chinese food; by replacing pork with chicken or
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
, and replacing
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the ...
with palm oil or chicken fat. Most of Chinese eating establishments with significant Muslim native Indonesian clientele would do so. However, in Chinatowns in major Indonesian cities where there is significant Chinese and non-Muslim population, Chinese restaurants that serve pork dishes such as ''babi kecap'' ( pork belly in soy sauce),
char siew ''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple b ...
, crispy roast pork, sweet pork sausage and ''sate babi'' (pork satay) are available. There are different styles of Chinese food in Indonesia: * Traditional Chinese food, such as the Teochew,
Hokkian The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages in T ...
,
Hakka The Hakka (), sometimes also referred to as Hakka Han, or Hakka Chinese, or Hakkas are a Han Chinese subgroup whose ancestral homes are chiefly in the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhej ...
dishes. * Chinese-Indonesian food with recipes borrowed from local Indonesian cuisine, Dutch and other
European cuisine European cuisine comprises the cuisines of Europe "European Cuisine."halal. * New style Chinese food with chefs from China, Hong Kong or Taiwan.


List of Chinese Indonesian food

Most of the times, the name of Chinese Indonesian foods are preserved from its original Chinese Hokkien name (e.g. ''bakmi, bakpau, locupan, lumpia, swikee''). However, sometimes the name are derived from the translation of its meanings, ingredients or process in
Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...
(e.g. ''
babi kecap ''Babi kecap'' is an Indonesian braised pork with sweet soy sauce ('' kecap manis''). It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, ...
, kakap asam manis, kembang tahu, nasi tim'').


Dishes

*
Asinan ''Asinan'' is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. ''Asin'', Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. ''Asinan' ...
, cured brined preserved vegetables in thin peanut sauce with krupuk mie. * Ayam kluyuk or koloke (咕嚕雞), chicken in
sweet and sour Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histo ...
sauce. *
Babi hong ''Babi hong'' is a Chinese Indonesian pork belly dish possibly of Hakka origin. The ''samcan'' or pork belly is boiled or braised, fried and steamed in numbers of Chinese seasonings and sauces. Babi hong is often offered in Chinese Indonesian res ...
, pork belly cooked in various Chinese seasonings and sauces; including several types of soy sauces, oyster sauces and cooking wine. *
Babi kecap ''Babi kecap'' is an Indonesian braised pork with sweet soy sauce ('' kecap manis''). It is a Chinese Indonesian classic, due to its simplicity and popularity among Chinese Indonesian households. It is also popular among non-Muslim Indonesians, ...
, pork belly in ''kecap manis'' (sweet soy sauce) and spices. * Bakcang or bacang (肉粽), glutinous rice stuffed with meat (usually pork) and wrapped in bamboo leaf in triangular (more precisely, tetrahedral) form. *
Bak kut teh ''Bak kut teh'' (also spelt bah kut teh and abbreviated BKT; , Teochew Pe̍h-uē-jī: ''nêg8-gug4-dê5'') is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community ...
(肉骨茶), pork rib soup made with a variety of herbs and spices. *
Bakkwa Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remained virtually unchan ...
(肉乾), lit. dried meat ; dried meat product similar to jerky or
dendeng Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. The creation of dendeng is commonly credited to the Minangkabau people ...
. *
Bakmi ''Bakmi'' ( jv, ꦧꦏ꧀ꦩꦶ, bakmi) or ''bami'' ( th, บะหมี่, ) is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fu ...
(肉麵), bak-mie comes from the Hokkien pronunciation for 'meat-noodles'; noodles which are adapted to different styles and regions. Each city has its own recipe for noodles or mie, e.g. Bakmi Jawa, Bakmi Siantar, Bakmi Medan, Bakmi Makassar, Bakmi Bangka, etc. * Bakpau (肉包), Indonesian Chinese-style steamed bun, stuffed with chicken, meat (usually pork), sweetened
mung beans The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract ...
or red beans paste. *
Bakso Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. ...
(肉酥), bak-so is the Hokkien pronunciation for 'shredded-meat'), beef or chicken
meatballs A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many type ...
, usually served in a bowl of
broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
and other ingredients. * Bakso ikan, meatball made of fish. Just like
bakso Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. ...
, bakso ikan served in a bowl of
broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
and other ingredients. *
Bakwan Bakwan is a vegetable fritter or '' gorengan'' from Indonesian cuisine. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oi ...
(肉丸), bak-wan is the Hokkien pronunciation for 'meat-ball'; fried meal consisting of vegetables, batter and sometimes beef. *
Banmian Banmian () or pan mee ( nan, pán-mī) is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon ...
(板麵), handmade flat noodles served in a soup. *
Bihun goreng ''Bihun goreng'', ''bee hoon goreng'' or ''mee hoon goreng'' refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term ''goreng'' is occasionally ...
, fried thin rice noodle with spices and chili darkened with sweet soy sauce. * Bihun kepala ikan, noodle soup in which the main ingredients are rice vermicelli and a deep fried fish head cut into chunks. * Bihun kuah, rice vermicelli soup dish. *
Bubur ayam Bubur ayam (Indonesian for "chicken congee") is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, '' tongcay'' (preserved salted veget ...
, a shredded chicken
congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most ...
. * Cakwe (炸粿), Chinese cruller or fried long bread, served with sweet, sour and spicy dipping sauce. *
Cap cai Cap cai, sometimes spelled cap cay, () is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine. Various vegetables such as cauliflower, cabbage, Chinese cabbage, N ...
(雜菜), named from the Hokkien word for a mixture of various types of vegetables; mixed vegetables that usually served as
stir-fried Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and ...
mixed vegetables with chicken when ordered as
à la carte In restaurants, ''à la carte'' (; )) is the practice of ordering individual dishes from a menu in a restaurant, as opposed to ''table d'hôte'', where a set menu is offered. It is an early 19th century loan from French meaning "according t ...
. *
Chai tow kway ''Chai tow kway'' is a common dish or dim sum of Teochew cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake. Ingredients It is made w ...
(菜頭粿), dim sum with main ingredients steamed rice flour and shredded white daikon. *
Char kway teow ''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat ...
(炒粿條), stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preserved
Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) (). Varieties There is a choice of fatty or lean sau ...
s. This noodle dish similar to
kwetiau goreng ( Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab ...
. * Cha sio (叉燒), barbecued pork, usually served with rice, eggs, and cucumber, commonly found in
Medan Medan (; English: ) is the capital and largest city of the Indonesian province of North Sumatra, as well as a regional hub and financial centre of Sumatra. According to the National Development Planning Agency, Medan is one of the four main ...
* Fu yung hai or pu yung hai (芙蓉蛋), is a type of omelet filled with vegetables and meat (usually crab meat, shrimp or minced chicken) served in sweet and sour sauce. * Haisom cah (炒海參), stir fried trepang with garlic, onion, hioko mushroom, scallion, minced chicken, soy sauce and oyster sauce. *
I fu mie Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp unt ...
(伊府麵), dried noodle in thick sauce with meat or seafood. * Ikan malas tim, steamed "lazy fish" or ''betutu fish'' ( marble goby) in ginger and soy sauce. * Kakap asam manis,
red snapper Red snapper is a common name of several fish species. It may refer to: * Several species from the genus ''Lutjanus'': ** ''Lutjanus campechanus'', Northern red snapper, commonly referred to as red snapper in the Gulf of Mexico and western Atlanti ...
in
sweet and sour Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histo ...
sauce. * Kakap tahu tausi,
red snapper Red snapper is a common name of several fish species. It may refer to: * Several species from the genus ''Lutjanus'': ** ''Lutjanus campechanus'', Northern red snapper, commonly referred to as red snapper in the Gulf of Mexico and western Atlanti ...
with tofu and
douchi ''Douchi'' () or ''tochi'' (also known as fermented black soybeans, Chinese fermented black beans (), salted black beans, salty black beans, or just black beans) is a type of fermented and salted black soybean most popular in the cuisine of ...
in
tauco Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in orde ...
sauce. * Kari kepala ikan, fish head curry dish. * Kekian, minced prawn roll (sometimes replaced with fish or chicken), mixed with tapioca, egg, garlic, salt, and pepper. Similar to ngo hiong, but with a simpler seasoning without
five-spice powder Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, sa ...
. Could be steamed or fried and eaten by itself, or sliced and stir-fried mixed in other dishes such as
cap cai Cap cai, sometimes spelled cap cay, () is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine. Various vegetables such as cauliflower, cabbage, Chinese cabbage, N ...
. *
Kepiting saus tiram , country = China & Indonesia , region = East Asia and Southeast Asia notably: Indonesia, Philippines, Singapore , creator = Chinese cuisine , course = Main course , served = Hot , main_ingr ...
,
crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the ...
in
oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
. * Kwetiau ayam, boiled flat noodle (
shahe fen ''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encounte ...
) with diced chicken. *
Kwetiau goreng ( Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab ...
, fried flat noodle similar to char kuay teow. * Kwetiau siram sapi, flat noodle with beef in thick gravy. * Kuping babi kecap, pork ear in sweet soy sauce. *
Laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...
, spicy noodle soup of
Peranakan cuisine Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a ...
, such as Betawi, Bogor and Medan laksa. This noodle dish also prominent in neighboring Malaysia and Singapore. * Lapchiong (臘腸), a Chinese sausage with various types that used as ingredient such as in
kwetiau goreng ( Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab ...
. * Lindung cah fumak,
eel Eels are ray-finned fish belonging to the order Anguilliformes (), which consists of eight suborders, 19 families, 111 genera, and about 800 species. Eels undergo considerable development from the early larval stage to the eventual adult stage ...
with stir fried Indian lettuce and fermented red rice. *
Lumpia ''Lumpia'' are various types of spring rolls commonly found in the Philippines and Indonesia. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an ap ...
(潤餅), a fresh spring roll of Hokkien/ Chaozhou-style origin. * Lontong cap go meh, lontong in rich coconut milk with chicken
opor ayam Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk.Patrick Witton and Mark Elliott (2003)''Lonely Planet Indonesia'' Lonely Planet Publications, p. 108 The spice mixture (''bumbu'') includes galangal ...
, liver in chilli,
sayur lodeh Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine. Ingredients Common ingredients are young unripe jackfruit, eggplant, chayote, ''melinjo'' ...
, and telur pindang (marbled egg). A Chinese Indonesian take on Indonesian cuisines dishes served during festive Cap Go Meh. * Locupan (老鼠粄), a Chinese Indonesian name for '' lao shu fen'', short "rat's tail-like" noodle. * Mie ayam, chicken noodle, yellow wheat noodle topped with diced chicken meat, seasoned with soy sauce, and usually served with a chicken broth soup. * Mie campur or bakmie campur, assorted meat noodle; yellow wheat noodle topped with an assortment of Chinese barbecue, such as Char Siew, crispy roast pork and sweet pork sausage. Noodle counterpart of Chinese Indonesian nasi campur. * Mie goreng, fried noodle with spices and chili darkened with sweet soy sauce. * Mie hokkien (福建麵), stir-fried or soupy noodle dish made of
egg noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...
s and rice noodles. *
Mie kering Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner. ...
, dried noodle in thick sauce. * Lomie (滷麵), a bowl of thick yellow noodles served in a thickened gravy made from eggs, starch, and pork stock. * Mie pangsit, thin egg noodles with
wonton A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of ...
dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...
s. *
Mie rebus Mee rebus, also known as mie rebus/mi rebus in Indonesian spelling, is a Maritime Southeast Asian noodle soup dish. Literally translated as "boiled noodles", it is popular in Maritime Southeast Asian countries such as Indonesia, Malaysia, an ...
, boiled noodle. * Mie tarik (拉麵), lit. "pulled noodle"; a local name for la mien. * Mie yamin or Yamien, chicken noodle in sweet soy sauce, similar to mie ayam but with sweeter taste acquired from '' kecap manis''. * Mun tahu (燜豆腐), silken tofu with shrimp and minced chicken braised in thick white sauce. * Nasi ayam or Nasi Hainan, a rice dish that consisting of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. * Nasi bebek, a rice dish made of either braised or roasted duck and plain white rice. *
Nasi campur Nasi campur ( Indonesian for 'mixed rice'), also known as nasi rames or sega campur (; ) in Java, refers to an Indonesian dish of a scoop of ''nasi putih'' (white rice) accompanied by small portions of a number of other dishes, which includes ...
(Chinese Indonesian version), it is rice with an assortment of Chinese barbecue, such as Char Siew, crispy roast pork, sweet pork sausage and pork satay. * Nasi goreng, fried rice with spices and chili, often add kecap manis, but another variant may differ. *
Nasi tim Nasi tim is an Indonesian steamed chicken rice. In Indonesian language ''nasi'' means (cooked) rice and ''tim'' means steam. The ingredients are chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed ...
, steamed chicken rice served with chicken broth. * Ngo hiang (五香) or lor bak (滷肉), minced meat roll (pork, chicken, fish or prawn) seasoned with
five-spice powder Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, sa ...
. * Otak-otak (烏達烏達), steamed and grilled fish cake in
banana leaf The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping ...
package, made of fish meat and spices served with spicy peanut sauce. *
Pangsit A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of ...
(扁食), wonton filled with vegetables, chicken or shrimp. ** Pangsit goreng, fried wonton. ** Pangsit kuah, wet wonton in a
broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
or
gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt ...
. * Pau (包), which is the Chinese word for 'bun'; sometimes written as Bak-Pau (肉包), literally meaning 'Meat-Bun', which is a bun with meat fillings. (Bak is the Hokkien pronunciation for 'meat'.) * ‘’ Pek Cam Kee’’’ (白切鸡), marinated steamed white chicken *
Pempek ''Pempek'', ''mpek-mpek'' or ''empek-empek'' is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called ''kuah cuka'' or ''kuah cuko'' ...
, a savoury
fishcake A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...
made of softly ground wahoo fish and
tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America ...
served with spicy vinegar and palm sugar sauce. Specialty of Palembang city. According to the local legend, the name derived from ''ah pek'' to call the elderly Chinese man that invented and sold the dish. *
Popiah Popiah () is a Fujianese/ Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. ''The dish is'' made by the people and diaspora of ...
(薄餅), a large fresh unfried
spring roll Spring rolls are rolled appetizers or dim sum commonly found in Chinese and other Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on ...
akin to
lumpia ''Lumpia'' are various types of spring rolls commonly found in the Philippines and Indonesia. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an ap ...
. * Rujak juhi or mie juhi, similar with
asinan ''Asinan'' is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. ''Asin'', Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. ''Asinan' ...
, cured brined preserved vegetables in thin peanut sauce with krupuk mi, but with addition of yellow noodle and ''juhi'' (salted cuttlefish). * Rujak Shanghai, preserved seafood and jellyfish with vegetables and sweet and sour sauce. * Sate babi, pork satay can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in the Jakarta area. It is also popular in
Bali Bali () is a province of Indonesia and the westernmost of the Lesser Sunda Islands. East of Java and west of Lombok, the province includes the island of Bali and a few smaller neighbouring islands, notably Nusa Penida, Nusa Lembongan, and N ...
which the majority are Hindus, and also popular in The Netherlands. *
Sapo tahu Sapo tahu () is a Chinese Indonesian tofu dish traditionally cooked and served in claypot. Sapo tahu may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork. It is a popular tofu dish in Indonesia, wi ...
(砂鍋豆腐), tofu in claypot, Sa-Po which is the Chinese word for ' clay pot' (砂鍋), the most popular variant is sapo tahu; silken egg tofu with vegetables, chicken or seafood, cooked in a clay pot to keep it warm. *
Sekba Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian Chin ...
or bektim, a traditional Chinese soup mainly consists of pork
offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
s (intestine, tripe, lung, liver, heart, tongue, ear, and nose), with egg, tofu and salted vegetables, served in a spiced broth. * Siomay (燒賣), steamed finely ground fish
dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...
s, similar to Chinese dim sum, but Indonesian version usually served in spicy peanut sauce. * Soto, is a traditional soup mainly composed of broth, meat and vegetables. * Soto mi, is a spicy noodle soup dish. * Sup hisit (魚翅湯), shark fin soup. * Sup ikan bihun, soup-based seafood dish served hot made of rice vermicelli and fish. * Sup sarang burung,
edible bird's nest Edible bird's nests are bird nests created by edible-nest swiftlets, Indian swiftlets, and other swiftlets using solidified saliva, which are harvested for human consumption. They are particularly prized in Chinese culture due to their rarit ...
soup. *
Swikee ''Swikee'' or ''Swike'' is a Chinese Indonesian frog leg dish. The dish can be served as soup, deep fried or stir fried frog legs. Originally a Chinese dish, this dish is popular in Indonesia. The name "Swikee" is from Hokkian dialect (, ) '' ...
(水雞), a dish of
frog legs Frog legs ( French: ''Cuisses de grenouille'') are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy. The legs of edible frogs are also consumed in other parts of the world, including Vi ...
. * Tahu (豆腐), tau-hu comes from the Chinese word for 'bean curd'), a fermented soy food. * Tahu Bandung or tahu yun yi, firm but soft tofu with yellow skin coated with turmeric, a specialty of
Bandung Bandung ( su, ᮘᮔ᮪ᮓᮥᮀ, Bandung, ; ) is the capital city of the Indonesian province of West Java. It has a population of 2,452,943 within its city limits according to the official estimates as at mid 2021, making it the fourth most ...
city. Usually served fried or stir fried. * Tahu goreng, fried tofu with peanut sauce or sweet soy sauce with chopped chili. * Tahu tauco, tofu in
tauco Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in orde ...
sauce. * Tauge ayam, bean sprouts chicken with
soya sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspe ...
. * Tauge tahu, sometimes shortened to ''ge-hu'', stir fried
bean sprout Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies ...
and tofu. * Tee long pan, rice noodle roll served with red chili sauce, crushed roasted-peanuts, fried onions, and dried shrimp. * Telur asin (鹹蛋), salted duck egg. * Telur dadar tiram,
omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ...
with a filling primarily composed of small oysters. * Telur pitan (皮蛋), black-colored preserved duck egg. * Telur teh (茶葉蛋), tea egg. * Telur tim, steamed egg. * Terang bulan/Martabak manis, a pancake made from a mixture of flour, eggs, sugar, baking soda, coconut milk, and water cooked upon a thick round iron frying pan in plenty of palm margarine, then sprinkled with filings such as crushed peanut granules, sugar, chocolate sprinkles, sesame, and cheddar cheese, and then folded. * Tim daging, steamed minced meat (usually pork) and eggs. * Yong tau fu (釀豆腐), a tofu dish that consisting primarily of tofu filled with ground meat mixture or fish paste. *
Yusheng ''Yusheng'', yee sang or yuu sahng (), or Prosperity Toss, also known as lo sahng (Cantonese for 撈生 or 捞生) is a Cantonese-style raw fish salad. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetab ...
or yee sang (魚生), fresh fish salad with sliced vegetables, such as carrot and turnips. Usually served during
Chinese New Year Chinese New Year is the festival that celebrates the beginning of a new year on the traditional lunisolar and solar Chinese calendar. In Chinese and other East Asian cultures, the festival is commonly referred to as the Spring Festival () as t ...
.


Desserts and sweets

*
Bakpia Bakpia ( jv, ꦧꦏ꧀ꦥꦶꦪ, bakpia; - the name it is known by in Indonesia) or Hopia ( - the name it is known by in the Philippines) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujiane ...
(肉餅), sweet mung bean-filled pastry from Fujian origin. In Indonesia, it is also widely known as bakpia Pathok, named after a suburb of Yogyakarta which specializes in the pastry. *
Cincau Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert eaten in East and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. It is served chilled, wit ...
(青草),
grass jelly Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert eaten in East and Southeast Asia. It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste. It is served chilled, wit ...
drink served with shaved ice, coconut milk and sugar. * Kembang tahu (豆花), soft tofu pudding in sweet ginger and sugar syrup. * Kuaci (瓜子), edible dried and salted watermelon seed or
sunflower seed The sunflower seed is the seed of the sunflower (''Helianthus annuus''). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsat ...
. * Kue bulan or tiong chu pia (中秋餅), the local name for Chinese
mooncake A mooncake () is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between f ...
. * Kue keranjang or dodol cina; the local name for nian gao (年糕), the sweet treat of glutinous rice with palm sugar cake is locally known as dodol. * Kue ku (龜粿), Chinese origin cake of sticky rice flour with sweet filling. The same as Chinese "Ang ku kueh" (Red Tortoise Cake). * Kue moci (麻糬), glutinous rice filled with the peanut paste and covered with sesame seeds. * Nopia, palm sugar-filled pastry smaller size than bak pia. In Indonesia it is associated with the town of Purbalingga and Banyumas in
Central Java Central Java ( id, Jawa Tengah) is a province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogyakarta in th ...
. * Onde-onde, a fried glutinous rice ball filled with the peanut paste and covered with sesame seeds, local name for
jin deui ''Jiandui'' (, common misspelling ) is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of ...
. * Ronde, plain white or coloured sweet dumplings made from glutinous rice flour stuffed with peanut paste, floating in hot and sweet ginger and lemongrass tea. *
Sekoteng Sekoteng, a ginger-based hot drink which includes peanuts, diced bread, and '' pacar cina'', can be found in Jakarta, West Java, and Central Java. See also * Bajigur * List of Indonesian beverages This is a list of Indonesian drinks. The most ...
(四果湯), a ginger-based hot drink which includes peanuts, diced bread, and pacar cina, can be found in Jakarta, West Java, and Yogyakarta.


See also

*
Peranakan cuisine Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a ...


Notes


References

*


External links

* {{DEFAULTSORT:Chinese Indonesian Cuisine
Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...
Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
Indonesian cuisine-related lists