Streetfood Named Desire
Java Travel Blog› entry 4 of 9 › view all entries
Another good write-up by my friend, Liana (not double N, only n, okeh?)
For savory munchies, Indonesians turn to a slew of all-time favorite goreng (fried) delights. At the side road, on the island of a road or within the tiny streets, or just about anywhere in Indonesia, the goreng man is busy deep-frying a wide array of hot snacks packed to go. Take your pick from crunchy snacks:
First ring (left): The thick strips at the back are singkong (cassava) and in front is oncom (pronounced onchom), which is a combination of soya bean, peanut and cassava.
Second ring: At the back is lumpia or the Indonesian version of the versatile egg roll that’s stuffed with vegetables. The brown squares in front are deep-fried batter-coated tahu (bean curd) with vegetable stuffing.
Third ring: The batter-coated squares at the back are called bakwan, which is stuffed with tauge (bean sprouts) while in front is tempeh goreng (soya bean cake) and ubi goreng (sweet potato).
Deep-frying in the wok are thin slices of soya bean cake. The thin ones are better because they’re crunchier.
These savory delights are usually eaten with green chili and sell between Rp500-Rp600 a piece.
I am a big fan of streetfood. The ones in Jakarta did not disappoint me. Not a bit.