Continue with Indonesia food.
Perkadel
So simple it’s often overlooked, Perkadel’s unassuming appearance belies its flavorful punch.
A distant relative of Dutch minced-meat frikandel, these croquettes are either potato based and filled with beef or made from corn (perkadel jagung).
In Bandung, crowds line up late night in seedy alleyways to snack on potato fritters made soft from frying in hot oil.
Martabak
Think of a spongy, thick crepe made with 10 times the lard and you’ll be somewhat close to imaging martabak.
The sweet version looks more like a pancake filled with gooey chocolate, peanuts or cheese, while the savory one is made from crispy pulled pastry like filo that is flattened in a wok as egg and minced meats are rapidly folded in.
Sayur asem
This clear, refreshing soup derived from tamarind pairs well with fried food since it’s stocked with vegetables and some of Indonesia’s most interesting ingredients: melinjo, bilimbi, chayote.
A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
