Tag : Keseharian, Wisata Kuliner - Asep Haryono | Rendang: More Than Just a Delicious Dish - Powered by Blogger

It happened a few days ago when I came back from a condolence visit to one of my friend’s homes. The family members gave all visitors, including me, a meal package to take away. 

When I arrived home, I opened it and found a complete portion of nasi with vegetables, two cups of green chili sauce Padang style, and of course, one piece of rendang. It looked so delicious I couldn’t resist snapping a photo before digging in

It really inspired me! I just couldn’t let it pass without writing a blog post about it. It was so much fun, and that’s why I decided to write about the rendang today.,

Find the photso below.

Traditional Indonesian rendang served in a plastic food container, showing rich brown beef coated in thick, spicy coconut sauce with a bit of oil and white rice on the side. Photo by AsepHaryono

Close-up of Padang-style beef rendang with visible red chili bits and creamy coconut oil, highlighting the dish’s rich texture and golden-brown color.
Photo by Asep Haryono

Have you guys heard about Rendang?

Well If there’s one dish that can make people’s eyes sparkle, mouths water, and hearts swell with pride, it’s rendang. Yes, that rich, spicy, slow-cooked meat dish from West Sumatra, Indonesia,

Rendang was born in the heart of Minangkabau land, in West Sumatra. It’s not just a meal it’s a reflection of the Minangkabau people’s way of life. Historically, rendang was created as a clever way to preserve meat for long journeys. Traders and travelers could carry it for weeks without refrigeration because of its slow-cooked process and rich spices that naturally protect it from spoiling.

But rendang is more than just survival food it’s a symbol of wisdom. In Minangkabau tradition, the slow cooking process represents patience and resilience. Every step requires care: stirring gently, watching the color deepen, and waiting for the coconut milk to turn into a dark, flavorful caramel that clings to the meat. It’s cooking as meditation slow, mindful, and deeply rewarding.

Fun side note: A modern twist
Did you know that world-renowned chef Gordon Ramsay visited West Sumatra in 2020 to learn how to make traditional beef rendang? Under the guidance of William Wongso, Ramsay didn’t just make classic rendang he also tried his hand at a creative dish: a “rendang omelette,” blending the rich bumbu rendang with eggs for a unique breakfast twist. Antara New

While a full premium pot or restaurant-portion of rendang can cost upwards of IDR 170,000–335,000 (for ½ to 1 kg), in everyday warung settings you may enjoy a simpler portion of rendang-served-with-rice for as little as IDR 10,000–15,000 or about $1. This means the dish is both a special-occasion luxury and an everyday comfort, depending on context.

While this isn’t a long-standing Minangkabau tradition, it’s a fun example of how rendang’s influence is crossing boundaries and inspiring new culinary experiments.


Read also - "Sambal:" More Than Just a Spicy Sauce for Indonesians.


The Philosophy in Every Bite.

Every spice in rendang has meaning. The Minangkabau people often describe rendang as a reflection of life and society: Meat (usually beef) represents the community or the people.Coconut milk symbolizes the intellectuals or teachers who guide the people.Chili and spices stand for the religious and moral values that add spirit and strength. .

So when families gather to prepare rendang, they’re not just cooking they’re connecting with their cultural roots, passing down stories and wisdom from one generation to the next.In many ways, rendang is the flavor of unity. It brings people together, reminding them that greatness like good food takes time. .

.
The Art of Patience.

If fast food defines modern life, rendang stands proudly as the opposite. It takes hours sometimes even a full day to get it right. But that’s the beauty of it. Watching rendang cook slowly over a traditional wood fire is a reminder that the best things in life can’t be rushed. .

In Minangkabau homes, the process is often shared between family members. Stories, laughter, and memories fill the kitchen as the aroma grows stronger by the hour. The sound of sizzling coconut milk is like music a sign that something extraordinary is on its way. . Cooking rendang teaches patience, and eating it teaches gratitude. You can taste the effort in every bite. .

Over the years, rendang has traveled far beyond Indonesia’s borders. You can now find it in restaurants from Amsterdam to New York, from Kuala Lumpur to London. Each chef might give it a local twist, but the essence remains: deep flavor, bold spices, and slow perfection. .

It’s not surprising that rendang continues to earn praise from food critics and travelers around the world. For many foreigners tasting it for the first time, rendang is a revelation an explosion of flavors that they can’t easily describe. Some call it “spicy beef curry,” but those who know better will smile and say, “No, rendang is rendang. Nothing else compares.” .

Why Rendang Will Never Fade.
In today’s creative culinary world, rendang has taken on new forms chicken rendang, vegan rendang, even rendang burgers and sushi. And yet, the soul of rendang remains untouched. Whether it’s served at a traditional Padang restaurant or as a Michelin-star creation, its heart still beats with the rhythm of West Sumatra. .

That’s what makes rendang so powerful: it adapts without losing its roots. It’s a reminder that traditions can evolve while staying true to their essence just like Indonesia itself. .

Some food trends rise and fall, but rendang’s story will always endure. Why? Because it’s not just about taste it’s about meaning. Rendang connects people to history, family, and a sense of belonging. .

For Indonesians abroad, a plate of rendang often feels like home on a spoon. For international food lovers, it’s a delicious discovery that opens the door to Indonesian culture. And for everyone who’s ever tasted it, it’s a reminder that food can be both flavor and philosophy. .

I love Rendang.
If you visit West Sumatra today, you’ll find that rendang is still served with pride during big celebrations weddings, religious events, and national holidays. It’s a dish that represents honor and generosity, often prepared to welcome guests or mark important moments in life. .

Ask anyone from Padang, and they’ll tell you: rendang isn’t just cooked, it’s crafted. Each pot carries memories, tradition, and love and that’s something no modern recipe can replace. .

Behind every tender bite lies centuries of history, layers of meaning, and the proud spirit of the Minangkabau people.Next time you enjoy rendang whether in a small warung in Padang or a restaurant halfway across the world take a moment to think about the story behind it. You’re not just tasting food; you’re tasting Indonesia’s heart, patience, and pride.And that’s what makes rendang truly unforgettable. .

---

A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Keseharian, Wisata Kuliner - Asep Haryono | Rice and Tofu: Global Favorites with an Indonesian Soul - Powered by Blogger

Happy weekend everyone. Hope all of you are in the best of health, as for me here in Indonesia, I am doing just fine. Have you had prepared for Halloween? It must be fantastic to celebrate that moment with your lovely member, right? Today I wanna share something about Tofu and Rice. I knew some of my followers and readers from abroad are loving rice and tofu as well. Let’s get cracking

If you ask any Indonesian what their favorite food is, chances are they’ll say something that includes rice and probably tofu too. These two simple ingredients appear on almost every Indonesian dining table

But here’s something interesting: even though rice and tofu are so deeply loved in Indonesia, they didn’t actually originate here. Don’t worry guys, this story isn’t about where they came from, but how people like me as Indonesian turned them into something uniquely ours.

A plate of Indonesian fried tofu is ready to be served. It comes with tempeh and fried chicken. Which one would you like to choose? Photo by Asep.

A plate of Indonesian rice served with fried chicken, tempeh, sautéed greens, and spicy sambal chili sauce on a brown dish.  Photo by Asep Haryono

Secret:
The photo above shows the meal I had for lunch that day.

Four pieces of goldenyellow fried tofu arranged neatly on a green plate.. Do not eat this. They are not ready to be fried yet. Photo by Asep Haryono

Tofu is a food made from soybeans. It’s kind of like cheese but made from soy milk instead of cow’s milk. In Indonesia, we call it ‘tahu’ and it’s used in many dishes, from fried snacks to spicy sauces. In other countries like China and Japan, it’s also a staple.

Tofu is internationally recognized, but its familiarity varies across different regions. In East and Southeast Asia including China, Japan, Korea, Indonesia, Thailand, and Vietnam most people know tofu well, as it is a staple ingredient in many traditional dishes. It is widely used in soups, stir-fries, snacks, and even desserts.

In Western countries such as the United States, Canada, Australia, and parts of Europe, tofu is also known, particularly among vegetarians, vegans, and health-conscious eaters. Many people have at least heard of it, and it is available in most supermarkets, though not everyone knows how to cook it. Urban areas with diverse populations tend to have higher awareness and use of tofu.

However, in countries where traditional diets rely heavily on meat, dairy, and grains like some parts of Russia, Eastern Europe, and Africamany people might have never tried tofu or even seen it in stores. While it is recognized internationally, tofu is far more “known” than “common” in these regions, making it an interesting food for cultural exchange and culinary discovery.

Rice ,The Heartbeat of Indonesia
Let’s start with rice, or nasi in Bahasa Indonesia. For most Indonesians (like I am for sure), a meal doesn’t feel complete without it. You can have noodles, bread, or even pizza, but if you haven’t had rice today, many will say, “Belum makan kalau belum makan nasi!” (“You haven’t eaten until you’ve had rice!”)

Historically, rice was first cultivated thousands of years ago in parts of China and India, then spread across Southeast Asia. By the time it reached the Indonesian archipelago, it blended perfectly with our climate and culture. Over the centuries, rice became not just a crop, but a symbol of life and gratitude.

In Javanese tradition, rice represents prosperity and fertility. Farmers often perform rituals to honor Dewi Sri, the goddess of rice and harvest, as a form of respect for the land that feeds us.

And, of course, Indonesians didn’t stop at plain rice. We gave it our own creative touch and the results are delicious:

• Nasi Goreng the world-famous Indonesian fried rice with kecap manis and sambal. 

• Nasi Uduk fragrant rice cooked in coconut milk, a Jakarta classic. 

• Nasi Liwet a comforting, savory rice dish from Solo. 

• Nasi Kuning the bright yellow rice served for celebrations and special occasions. I have written in my previous blog post I guess

Each region has its own version, and each one tells a story about the people who cook it. That’s what makes rice so special here it’s more than food, it’s part of our identity


Read also - Why Bakso Holds a Special Place in the Heart of Indonesians.


Tofu, A Simple Ingredient, a Hundred Flavors
Now let’s talk about tofu or as we call it, tahu. Like rice, tofu didn’t originally come from Indonesia. It was invented in China more than 2,000 years ago, made by curdling soy milk. But once tofu arrived in Indonesia through trade and cultural exchange, we fell in love with it and made it truly our own.

You can find tofu in all shapes and flavors here soft, crispy, spicy, sweet, stuffed, or fried. Indonesians are incredibly creative with tofu. Some famous local versions include:

• Tahu Sumedang crispy on the outside, soft on the inside, a West Java favorite. 

• Tahu Tek from Surabaya, served with lontong, bean sprouts, and sweet-spicy peanut sauce. 

• Tahu Gejrot Cirebon’s famous tofu snack soaked in sweet-sour sauce with garlic and chili. 

• Tahu Isi fried tofu stuffed with vegetables and served with chili a street food legend.

So even though tofu’s birthplace was in China, Indonesia has given it a new personality one that’s rich, spicy, and full of character, just like our people.


Global Foods, Local Soul
What’s amazing is that rice and tofu have become global foods. You can find them on dinner tables in Japan, Thailand, India, even the United States. But if you taste how they’re cooked in Indonesia, you’ll immediately know this is something different.

That’s the beauty of food culture: it travels, adapts, and becomes something new. Indonesia took these simple ingredients and gave them a local soul through creativity, spices, and love. It’s proof that food doesn’t have to be “original” to be authentic. Authenticity comes from how we connect to it from tradition, taste, and memory.

Just imagine a plate of nasi goreng with tahu goreng on the side. It’s simple, but comforting. It reminds us of home, of family dinners, of conversations over sambal and sweet tea.

More Than Just Food
If you look closely, rice and tofu also tell a story about Indonesia’s open culture. For centuries, our islands have welcomed influences from India, China, the Middle East, and Europe. Instead of rejecting them, we blended them with local traditions and made them our own in art, language, and of course, in food.

So when someone from another country enjoys tofu or rice and says, “This reminds me of Indonesia,” that’s something to be proud of. It means our culinary spirit has crossed borders.

Do you like Tofu and Rice?
Rice and tofu might not have started in Indonesia, but they’ve found a permanent home here. They’ve become part of our stories, our festivals, and our everyday meals. Together, they represent how Indonesians take global ideas and give them a warm, flavorful local twist.

So next time you enjoy a plate of rice and tofu, take a moment to think you’re not just eating simple ingredients. You’re tasting history, culture, and the soul of Indonesia.

What about you? Do you love rice and tofu as much as we do here in Indonesia? Share your favorite way to enjoy them in the comments below . I’d love to hear your storiesa.

---

A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia

 

Tag : Wisata Kuliner - Asep Haryono | The Coffee Soul of Pontianak: Why Local Coffee Stalls Never Go Out of Style - Powered by Blogger

If you’ve ever wandered through the streets of Pontianak early in the morning, chances are the first thing you’ll smell isn’t breakfast it’s freshly brewed coffee. From small wooden stalls tucked in narrow alleys to busy corner spots filled with laughter and cigarette smoke, local coffee stalls (warung kopi) are truly the heartbeat of this equatorial city.

In Pontianak, coffee isn’t just a drink it’s a daily ritual. Locals gather in these humble stalls before sunrise, long before the city gets busy. Here, people share stories, read the newspaper, or talk about the latest issues while sipping a strong cup of local brew served in a simple glass.

It’s not about fancy latte art or imported beans. It’s about authentic taste and genuine connection something that never fades with time.

Pontianak, located in West Kalimantan, Indonesia, is well-known for its vibrant coffee culture and large community of coffee lovers. There are more than 150 local coffee stalls across the city  both traditional and modern  consuming over five kilograms of coffee every day, according to the latest statistics. Photo by Asep Haryono

Why Pontianak Has So Many Coffee Stalls
If you stroll through almost any neighborhood in Pontianak, you’ll notice something special there seems to be a coffee stall every few meters. It’s no exaggeration to say that coffee culture runs deep in the city’s DNA.

West Kalimantan is home to robusta and liberica beans, grown in nearby regions such as Singkawang and Sanggau. These beans give Pontianak coffee its bold, rich flavor. Opening a coffee stall here isn’t just business it’s a cultural tradition. For many, it’s a way to build community and offer a place where everyone feels welcome.


The Legendary Warung Kopi Asiang
No story about Pontianak’s coffee scene would be complete without mentioning Warung Kopi Asiang perhaps the most iconic stall in town. Established decades ago, this legendary spot opens before dawn, often around 4 a.m., serving coffee that’s strong enough to wake even the sleepiest visitor.

What makes it special isn’t just the coffee, but the atmosphere. You’ll find taxi drivers, teachers, and even tourists sharing a table and stories. There’s a sense of belonging, and that’s what makes it timeless.

Making a cartoon version of the image keeps my blog and social posts safe from any copyright or sensitivity issues. A clean cartoon-style illustration of the owner (shirtless, as in the original, but stylized and respectful) that fits perfectly with my blog’s theme and format.

Find Warung Kopi Asiang in Pontianak

One of the biggest reasons Warung Kopi Asiang became so famous is the owner himself often shirtless while preparing coffee behind the counter.

It’s not a gimmick; it’s just how he’s always worked. The hot and humid Pontianak weather makes the topless look practical, but it’s also become his signature style, something locals and tourists remember instantl

The Meaning Behind Asiang’s “Topless” Coffee Style
Some overseas readers have expressed curiosity about why the owner of Warung Kopi Asiang prepares coffee without wearing a shirt. While it may look unusual to visitors from colder countries, in Pontianak’s hot and humid climate, this has been a practical and comfortable habit for decades. Locals see it as completely normal part of the stall’s long-standing tradition and character.

For foreigners, the first impression might feel strange, even a bit shocking, but once they learn the story behind it, many find it fascinating. Just like Salt Bae became famous for his stylish salt-sprinkling gesture, Asiang’s unique way of serving coffee has become his personal trademark simple, authentic, and full of local spirit.

Rather than being “disgusting” or “disturbing,” his topless coffee-making style symbolizes honesty and the warmth of Pontianak’s everyday life a reminder that real coffee culture is not about perfection, but about connection and authenticity.

I’ve uploaded a cartoon version of the real photo of Warung Kopi Asiang’s owner, who’s famously known for preparing coffee without wearing a T-shirt. I did this for copyright reasons I don’t want to run into any trouble for using photos without permission or face any legal issues later onnnn



Do you know?

Vice President Gibran Enjoys Coffee with Governor Norsan at Pontianak’s Legendary Warung Kopi Asiang

On August 23, 2025, Vice President Gibran Rakabuming Raka made an unexpected stop at the famous Warung Kopi Asiang in Pontianak, West Kalimantan. His visit quickly drew public attention, as he was seen enjoying a cup of freshly brewed coffee prepared directly by Pak Asiang, the iconic figure behind the legendary coffee stall that has served Pontianak residents for decades.

This is the actual photo of the shirtless owner of Warung Kopi Asiang while preparing coffee. However, I decided to blur the image to avoid any controversy or debate, as this kind of photo might be considered disturbing or inappropriate by some Indonesians, especially women, who are generally religious and value modesty.
Souce : Pontianak Post

Accompanied by Governor Sutarmidji’s successor, Ria Norsan, and the Mayor of Pontianak, the Vice President shared a relaxed conversation while sipping the warung’s signature coffee. Gibran reportedly praised the drink, saying it was “really good… made directly by Pak Asiang.”

The spontaneous visit highlighted Warung Kopi Asiang’s enduring reputation as more than just a place to enjoy a good cup of coffee. For many locals, it serves as a cultural meeting point a humble space where people from all walks of life, from community members to public officials, can gather and share stories.

The Vice President’s presence there not only delighted the regulars but also reinforced the warung’s role as one of Pontianak’s must-visit heritage spots, representing the city’s warm hospitality and timeless coffee culture.

If you’d like to see the real photos of the “topless” owner of Warung Kopi Asiang, you can easily find them online. Just type “Warung Kopi Asiang” into Google and click on the Images tab you’ll find plenty of pictures of the legendary barista from Pontianak, The real photo could be disturbing, and viewer discretion is advised. West Kalimantan, Indonesia. Good luck 

" Warung Kopi Asiang is a legendary coffee stall in Pontianak, famous for its authentic taste and long history since the 1950s. Founded by Asiang, known for preparing coffee topless in Pontianak’s hot weather, this warung has become a cultural icon.

Its strong, traditional robusta coffee, brewed using a cloth strainer, captures the true flavor of the city. Locals and visitors love its humble atmosphere, where people from all walks of life gather every morning.. With decades of consistent taste and warm community vibes, Warung Kopi Asiang stands as a symbol of Pontianak’s rich coffee heritage and timeless tradition."



Read also - Vietnamese Drip Coffee at Pontianak's Red Zone Cafe Pontianak

Many visitors say watching him work is part of the show the speed, precision, and confidence in how he prepares each cup make it feel like a small performance. It’s honest, unpretentious, and totally Pontianak.


Coffee Stalls as Social Hubs
In many big cities, people go to cafés to work on laptops or scroll through phones. In Pontianak, coffee stalls are where life actually happens. Friendships begin here, local deals are discussed here, and daily gossip brews faster than the coffee itself.

It’s common to see customers spending hours at a stall just one glass of kopi susu (coffee with sweet condensed milk) in front of them while chatting about family, work, or football. Nobody’s in a rush. It’s about being part of something familiar


The Secret Behind the Taste
Pontianak coffee is known for its bold, smoky, slightly bitter taste a flavor that stays with you. Many stalls still use the traditional “sock” filter (a cloth strainer) and roast their beans manually, keeping the process old-fashioned but full of soul.

Every stall has its own signature recipe. Some mix robusta and liberica beans, while others add a hint of condensed milk for a creamy twist. It’s this mix of simplicity and creativity that keeps people coming back every day


Read also - The Ultimate Guide to Indonesian Street Food.


A Tradition That Stays Forever
Trends come and go, but Pontianak’s love for its local coffee stalls remains strong. Modern cafés with sleek interiors might open around town, but nothing replaces the warmth of a wooden stool, a glass of strong coffee, and friendly conversation.

What makes these stalls evergreen is their spirit they don’t follow trends; they preserve traditions. They remind us that the best things in life are simple: good coffee, good company, and good conversation.
\

Summary
Whether you’re a traveler exploring Pontianak or a local who’s grown up here, you’ll agree on one thing the city runs on coffee and community. Each stall tells its own story, each cup holds a bit of history, and together they form the soul of Pontianak.

So next time you’re in town, skip the chain cafés. Sit at a local warung kopi, say hello to the locals, and let the story of Pontianak unfold one sip at a time.

---

A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

Tag : Wisata Kuliner - Asep Haryono | Nasi Kuning: The Golden Rice That Colors Indonesian Celebrations - Powered by Blogger

A few days ago, I have purchased three Nasi Kuning as our breakfast, we were not ready for cooking at the moment, especially for three of us at home. Me myself, my son and wife. We were quite busy to start the morning so we decided to have them real quick. Its affordable with less than 12,000 Rupiahs (IDR) or less than 1$

By the way, what is Nasi Kuning?

Nasi Kuning often called Indonesian saffron rice in English is a very popular and festive dish in Indonesia. The name literally means “yellow rice.” It gets its beautiful golden color not from saffron (which is rare and expensive in Indonesia), but from turmeric, which gives it both its color and a subtle earthy aroma.

If you’ve ever joined an Indonesian celebration whether it’s a birthday, a wedding, or even a small community gathering chances are you’ve seen a cone-shaped mound of bright yellow rice sitting proudly in the center of the table. That, my friend, is nasi kuning, Indonesia’s beloved golden rice. It’s more than just a dish; it’s a symbol of joy, prosperity, and togetherness.

Top view of nasi kuning or Indonesian yellow rice served in a takeaway styrofoam box with boiled egg, spicy sambal, fried shallots, beef, and prawn crackers  traditional Pontianak-style dish featured on Simply Asep Blog. Photo by Asep Haryono

Indonesian nasi kuning or yellow turmeric rice served in a styrofoam plate with boiled egg, beef, fried shallots, and prawn crackers  a traditional festive dish from Pontianak, featured on Simply Asep Blog.. Photo by Asep Haryono

A Golden Touch of Tradition
The word nasi kuning literally means “yellow rice,” but don’t be mistaken the rich color doesn’t come from saffron like in some Middle Eastern or Indian cuisines. Instead, Indonesians use turmeric, a spice that’s easy to find and full of health benefits. The turmeric gives the rice its warm yellow hue and a subtle earthy aroma that instantly makes you feel at home.

Traditionally, nasi kuning is cooked with coconut milk (santan), lemongrass, bay leaves, and sometimes pandan or kaffir lime leaves. These ingredients infuse the rice with a delightful fragrance and a creamy texture that makes it much richer than ordinary steamed rice.

More Than Just Food It’s a Symbol
In Indonesian culture, food is often symbolic, and nasi kuning is no exception. The yellow color represents wealth, happiness, and good fortune. That’s why it’s often served during important milestones — like birthdays, anniversaries, graduations, or even during Independence Day on August 17.

When it’s shaped into a tall cone surrounded by various side dishes, it’s called “tumpeng.” This shape is inspired by mountains, which in Javanese and Balinese tradition are seen as sacred places where the gods dwell. Serving nasi kuning tumpeng is like offering gratitude to God for blessings received a beautiful tradition that combines spirituality, community, and culinary art in one golden creation


Read also - Enjoying a Morning Nasi Campur in Malang City.

The Perfect Harmony of Flavors
A plate of nasi kuning is never lonely. It’s always accompanied by a variety of side dishes, each adding a new texture and flavor to the meal. You’ll often find:

• Fried chicken (ayam goreng) – crispy, golden, and perfectly seasoned. 

• Omelet strips (telur dadar iris) – thinly sliced egg omelet for color and balance. 

• Fried anchovies and peanuts (ikan teri kacang) – crunchy and savory, giving a nice contrast to the soft rice. 

• Serundeng – sweet-spicy shredded coconut that adds a wonderful aroma. • Tempeh or tofu – for a vegetarian-friendly option. 

• Sambal – of course! No Indonesian dish is complete without chili paste.

 

Each bite of nasi kuning is a small festival on your plate sweet, salty, spicy, and aromatic all at once.


How It’s Made Simple Yet Special
Making nasi kuning at home is easier than you might think. You don’t need fancy ingredients, just a bit of love and patience. Here’s the basic idea:

1. Rinse the rice until the water runs clear. 2. In a pot or rice cooker, mix the rice with coconut milk, turmeric, salt, lemongrass, and bay leaves. 3. Cook until the rice absorbs all the rich flavors. 4. Let it rest for a few minutes before serving.

Some families like to make their own version adding pandan leaves for more fragrance, or even blending turmeric with garlic and shallots for a stronger flavor. No two nasi kuning recipes are exactly the same, and that’s part of its charm.

"Indonesia is full of unique rice dishes, and three of the most famous are nasi kuning, nasi jinggo in Bali, and nasi kucing in Jogjakarta. Though they all use rice as the main ingredient, each has its own style and story. Nasi kuning is the golden, coconut-scented rice made with turmeric, often served at celebrations to symbolize happiness and prosperity. Nasi jinggo from Bali comes in small banana-leaf packets, filled with spicy shredded chicken, noodles, and tempeh  perfect for a quick meal on the go. Meanwhile, nasi kucing from Yogyakarta and Central Java offers an even smaller portion, just like its name “cat rice,” usually served at angkringan street stalls with sambal, tempeh, or dried fish. Each one reflects the local flavor, creativity, and culture of its region  proof that even a simple rice dish can tell a delicious Indonesian story".


A Dish for Every Occasion
In many parts of Indonesia, nasi kuning plays a big role in cultural and religious ceremonies. For example In Java and Bali, it’s served during thanksgiving events called selamatan as a sign of gratitude. In Sulawesi, nasi kuning is part of morning celebrations, often paired with spicy shredded beef (abon sapi).In Papua and Kalimantan, it’s used in family gatherings and special local events.

It’s also a popular breakfast in many cities simple, delicious, and guaranteed to start your day with a smile.


Modern Twists on a Classic Favorite
Even though nasi kuning is a traditional dish, it has adapted well to modern tastes. Today, you can find creative variations across Indonesia and even in Indonesian restaurants abroad. Some serve mini tumpeng for individual portions, while others mix it with fusion ingredients like grilled shrimp, beef rendang, or even vegan substitutes.

Instagram foodies love it too the bright yellow color looks stunning in photos! Whether it’s served in a fancy restaurant or from a small food stall (warung), nasi kuning remains a dish that connects people with their roots.


Where to Try Nasi Kuning
If you’re visiting Indonesia, you can easily find nasi kuning almost anywhere from traditional markets in the morning to family-run eateries and cafes. In cities like Jakarta, Yogyakarta, or Pontianak, you’ll often find locals enjoying it for breakfast with a cup of hot tea.

Don’t miss trying nasi kuning tumpeng during national holidays or community events it’s an experience that combines taste, tradition, and togetherness


Read also - Enjoying Nasi Jinggo in POP HARRIS , Bal.


A Golden Legacy That Lasts
Outside Indonesia, nasi kuning is gradually gaining recognition, especially among Indonesian communities abroad. In countries like the Netherlands, Australia, and the United States, it often appears at cultural festivals, embassy events, and special celebrations.

Some authentic Indonesian restaurants serve it as Indonesian saffron rice or golden turmeric rice, attracting food lovers with its bright color and rich aroma. Thanks to travel blogs and social media, more people around the world are discovering this festive dish. While it’s not as famous as nasi goreng or satay, nasi kuning continues to represent Indonesian culture beautifully on the global culinary stage.

What makes nasi kuning truly special is how it continues to bring people together. From a simple family breakfast to a grand celebration, it represents everything Indonesians value gratitude, unity, and happiness. Its recipe may evolve over time, but its meaning remains golden.

So, the next time you see that bright yellow rice on the table, take a moment to appreciate it. It’s not just food it’s a story of culture, warmth, and the beauty of sharing.

Have you ever tried nasi kuning, nasi jinggo, or nasi kucing?
Tell me which one’s your favorite in the comments below

---

A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"

 

Tag : Keseharian, Wisata Kuliner - Asep Haryono | Enjoying a Morning Nasi Campur in Malang City - Powered by Blogger

Last updated: October 13th, 2025 — 8:44 PM

In January 2020, I went for a brief morning walk along Terusan Borobudur Street, not far from where I was staying at OYO Jalan Ikan Paus in Malang, East Java.


It was still around 8:00 a.m. when I started looking for breakfast. Malang is well known as a culinary hotspot, and it didn’t take long before I spotted a food cart along the street  a small mobile stall with a few tables and chairs for customers. The banner caught my attention: they were selling Nasi Pecel and Nasi Campur. Wow! I decided to try Nasi Campur for breakfast.

There’s something truly special about starting your day in Malang City the cool air, the busy streets, and the delicious aroma of local food being cooked in small warungs. During that morning walk, I stopped by a humble stall that served one of Indonesia’s most comforting breakfast dishes: Nasi Campur

You can read - Things Foreign Tourists Always Ask About Indonesia

What Is Nasi Campur in Malang City?.

The name Nasi Campur literally means mixed rice. It’s a complete meal that combines steamed rice with a variety of side dishes such as fried chicken, tempeh, tofu, vegetables, sambal, and sometimes beef or egg. Every plate looks slightly different depending on the seller  and that’s part of the charm..

Mixed Rice (Nasi Campur)  This hearty portion includes pieces of chicken, assorted vegetables, tempeh, peanut crackers, half a boiled egg, noodles, and tofu. The price is Rp 13,000 (excluding a glass of sweet tea).Photo by Asep Haryono

FOOD CART: This is the food cart I saw along Terusan Borobudur Street (photo taken on January 26). It looked quite interesting, so I decided to try the Nasi Campur here.Photo by Asep Haryono

  BUSY: Mr. Gatot is the seller of this Mixed Rice (Nasi Campur) cart. He is originally from Surabaya and has been living in Malang since 2015. His food cart is located along Terusan Borobudur Street (photo taken on January 26).Photo by Asep Haryono

Have you seen the photos?
There’s an explanation too, hehe  something like that.

I sat on one of the benches provided at Mas Gatot’s food cart, the seller of this Nasi Campur. While he was preparing my plate, we had a short chat. From that brief conversation, I learned that Mas Gatot is originally from Surabaya and has been living in Malang since 2015.

“I’m originally from Surabaya. I came to Malang about five years ago and have been selling this ever since,” he told me.

Mas Gatot shared that he sold his house in Surabaya and decided to move to Malang with his whole family to start this small food business.

Oh yes  the price for one portion of Nasi Campur is 13K IDR, not including a glass of hot tea, which costs around 3K IDR. The Nasi Campur contains a variety of ingredients: pieces of chicken and vegetables, shredded fried noodles, slices of tofu and tempeh, and crunchy peanut crackers. The portion size is just right  not too much, not too little  simply perfect for my appetite.

Read also -Why Bakso Holds a Special Place in the Heart of Indonesians

The stall owner greeted me warmly and offered a mix of local favorites: fried tempeh, spicy sambal, a slice of omelet, and tender beef in soy sauce. It was a simple meal, but so satisfying  the kind that makes you feel instantly at home.

Why Nasi Campur Is So Popular

• Nasi Campur* is more than just food  it’s a reflection of Indonesia’s culinary diversity. In Malang, you can find different versions depending on the stall or restaurant you visit. Some have a strong Javanese taste with sweet and savory flavors, while others include Chinese or Peranakan-style dishes.
• The price is also friendly  starting from around Rp 12,000 to Rp 20,000 for a generous portion  making it an affordable choice for locals and visitors alike.
  
  

"A plate of Nasi Campur (Mixed Rice) usually includes steamed white rice served with a variety of side dishes. Common proteins are fried chicken, beef krengsengan, or omelet, paired with fried tempeh and tofu for extra texture. Vegetables like spinach or long beans add freshness,

 while sambal (spicy chili paste) gives the dish its signature heat. Toppings such as fried shallots, crackers, and sweet grated coconut (serundeng) enhance the flavor and crunch. Each serving is colorful, flavorful, and balanced offering a perfect mix of sweet, spicy, and savory tastes that reflect Indonesia’s rich culinary diversity".



Recommended Nasi Campur Spots in Malang

If you love Nasi Campur as much as I do, here are some well-known places you can try when you’re in Malang:

1.  Nasi Campur Kaypang – Located on Jl. Husni Tamrin No. 11, Klojen, this warung is famous for its variety of side dishes such as crispy beef lung, spicy squid, and flavorful sambal. A favorite among locals for its generous portions and affordable price.

2.  Nasi Campur Haji Ridwan (Warung Lama H. Ridwan) – Found inside Pasar Besar Malang, this legendary place serves authentic Javanese-style nasi campur with beef krengsengan, tempeh, tofu, and sambal goreng. A nostalgic taste that reminds locals of home.

3.  Depot Biru (Bu Sawar) – Situated at Jl. Rupat No. 12, Kasin, this eatery is known for its traditional taste and hearty servings. The nasi campur here comes with fried vegetables, serundeng, and spicy tempeh.

4.  Warung Semur Gang Buntu – A cozy and affordable spot on Jl. Zainul Arifin, famous for its home-cooked flavors like semur, fried chicken, and perfectly cooked rice.

5.  Nasi Campur Gang Jangkrik – Located at Jl. Letjen Sutoyo No. 136, this long-standing restaurant offers a Chinese-style, non-halal version with siobak, siokee, and char siu. A must-try for those who want to experience a different take on nasi campur.

No matter which place you choose, each nasi campur in Malang tells its own story  a story of flavor, tradition, and comfort.

How to Get to Malang City?
Malang City lies in East Java, Indonesia, about 90 kilometers south of Surabaya, the provincial capital. It’s a popular destination for travelers looking to enjoy cool weather, green hills, and delicious local food like Nasi Campur.

By Air: The easiest way is to fly to Abdul Rachman Saleh Airport (MLG), which serves daily flights from Jakarta, Bali, and other major Indonesian cities. The airport is only about 20–30 minutes from downtown Malang by taxi or ride-hailing apps.

By Train: You can also take a train from Surabaya Gubeng Station to Malang Kota Baru Station, a scenic journey of around 2.5–3 hours.

By Car or Bus: For a more flexible trip, travel by car or intercity bus from Surabaya

That morning, my first stop was to buy TRI and SIMPATI phone credit at Indomaret and Alfamart, which, interestingly, were quite far apart along Terusan Borobudur. That’s unusual because these two convenience stores are usually right next to each other  practically neighbors! Do any of you know why Indomaret and Alfamart are often side by side? I’ve always been curious about that.

Find Malang City on the map below 
a beautiful destination in East Java, Indonesia.

Summary

Enjoying Nasi Campur in Malang is more than just having breakfast  it’s a local experience that connects you with the city’s culture and people. Each bite carries a taste of home, warmth, and community spirit that makes Malang such a special place to visit.

So the next time you’re in town, don’t miss the chance to enjoy a simple yet satisfying plate of Nasi Campur  just like the locals do.

Have you tried Nasi Campur in Malang?
Share your favorite warung or breakfast spot in the comments below! I’d love to hear your recommendations and food experiences.

Tag : Wisata Kuliner - Asep Haryono | The Ultimate Guide to Indonesian Street Food - Powered by Blogger

DISLCAIMER :

All photos and images featured in this article are entirely my own creations and personal photographs. Even though the quality of my photos may not be perfect, I make every effort not to use any image or photo that does not belong to me, out of respect for others’ copyrights and to preserve the authenticity of this blog post.

If there’s one thing you can find on every corner of Indonesia, it’s street food. From smoky grilled satay to hot bowls of bakso, the streets of Indonesia are a paradise for food lovers. Whether you’re wandering around Jakarta, enjoying the cool air of Bandung, or exploring the cultural city of Yogyakarta, or maybe experience local cuisine right here in Pontianak, West Kalimantan where I was residing right now? you’ll always find something delicious waiting for you.

Street food is more than just a meal here it’s part of our lifestyle, our social culture, and our national pride. In this ultimate guide, let’s explore some of the most popular and mouthwatering Indonesian street foods you absolutely must try


1. Bakso , Indonesia’s Favorite Meatball Soup
Let’s start with the superstar bakso. This beloved street food is basically a meatball soup, but not your average one. Bakso is made from beef, chicken, or even fish, mixed with tapioca flour to give it that chewy texture. It’s served in a clear, savory broth with noodles, tofu, fried wontons, and sometimes a boiled egg.

Bakso Urat: A bow of Meatballs type "Bakso Urat" which those filled with chewy tendons perfect for those who like texture.  You can have it with affordable price about 30.000 Rupiahs or about more than $2

My blogger friend from Russia, Ирина Полещенко, once asked me why the meatballs in Indonesia are so big compared to those in her country, where they’re usually much smaller. Perhaps you’ve wondered the same thing too.

That’s actually a fun and interesting cultural observation You probably feels that way because food portion sizes and presentation vary a lot between countries. In Indonesia, especially in street food culture, meatballs (or bakso) are often served quite large sometimes even as big as a ping-pong ball or more

For Indonesians, that’s considered normal and satisfying. But in Russia (and in many European countries), meatballs are usually smaller often bite-sized, like the Swedish or Russian kotlety or tefteli.

They’re typically served with sauces, mashed potatoes, or pasta, and people don’t expect them to be huge. So when you see Indonesian bakso, it can look unusually big almost like a “giant” version of what they know as a meatball

It’s a mix of cultural food habits, serving size expectations, and even eating style (Indonesians like hearty, filling street food bowls, while Russians might prefer smaller, home-style portions).

You can find bakso everywhere from street carts (gerobak bakso) to small restaurants. Each vendor has their own secret recipe. In Malang, for example, bakso is often served with crispy fried dumplings, while in Solo, it’s known for its flavorful, rich broth.
If you love a hearty and filling meal, bakso is a must-try


2. Nasi Goreng ,The Legendary Fried Rice
No list of Indonesian food would be complete without nasi goreng our iconic fried rice. Made with leftover rice, sweet soy sauce (kecap manis), garlic, shallots, chili, and a bit of shrimp paste, nasi goreng is the ultimate comfort food.

Street vendors often cook it on a hot wok, creating that smoky aroma known as “wok hei.” You can choose your toppings: fried egg, chicken, shrimp, or even slices of meatballs.

In Jakarta and Bandung, it’s a popular late-night food you’ll often see people stopping by nasi goreng carts after work or hanging out with friends.


3. Sate , Skewered and Grilled Perfection
Sate (or satay) is another national favorite. These are small pieces of marinated meat usually chicken, beef, or goat grilled over charcoal and served with a thick, flavorful peanut sauce.

Indonesian Satay. Its so good

Read also - Nikmatnya Makan Sate Di Kampung Rasa Pontianak


Different regions have their own versions. Sate Madura is smoky and sweet, while Sate Padang from West Sumatra comes with a spicy yellow sauce made from turmeric and herbs.

You’ll find sate sellers almost everywhere, especially in the evenings. The smell of grilled sate and sizzling charcoal is one of the most unforgettable street food experiences in Indonesia


4. Martabak , The Sweet and Savory Pancake
Martabak is one of the most popular night-time snacks in Indonesia. There are two types martabak manis (sweet) and martabak telur (savory).

Martabak manis is like a thick pancake filled with butter, chocolate sprinkles, peanuts, and cheese a deliciously sinful combination! Meanwhile, martabak telur is a crispy, flaky stuffed pancake with eggs, minced meat, and onions, often served with spicy pickled chilies.

Each city has its own martabak favorite Bandung and Medan are known for their unique twists and creative fillings.


5. Siomay,Steamed Perfection with Peanut Sauce
Inspired by Chinese dim sum, siomay has become a local favorite in Indonesia. It’s made from steamed fish dumplings, served with potatoes, cabbage, tofu, and eggs all drenched in thick peanut sauce.

Siomay. Photo Asep Haryono

Read also - Delicious Siomay Bandung In Pontianak

The most famous version is Siomay Bandung, where vendors usually serve it from a bicycle cart. The soft texture of the dumplings mixed with the nutty sauce creates a comforting flavor that keeps you coming back for more.


6. Mie Ayam ,Chicken Noodle at Its Best
Mie ayam (chicken noodle) is one of the most common street foods for lunch in Indonesia. It’s a simple yet satisfying dish: yellow noodles topped with seasoned chicken, green vegetables, fried shallots, and sometimes meatballs.

MIE AYAM :.  Foto Asep Haryonoi. 

Every vendor has their own secret seasoning some make it sweet and mild, others spicy and garlicky. You can find great mie ayam almost anywhere, from Jakarta’s alleys to Yogyakarta’s food stalls.


7. Es Campur , Sweet and Colorful Dessert in a Bowl
After all the savory food, it’s time for something refreshing. Es campur (mixed ice) is a colorful dessert made of shaved ice, syrup, jelly, fruits, and sweetened condensed milk. It’s the perfect way to cool down after walking around under the Indonesian sun.

Each region has its own version Es Teler, Es Doger, or Es Campur Betawi but they all share one thing: sweet, icy happiness!

Where to Find the Best Street Food in Indonesia

• Jakarta: The capital city has everything from bakso carts to nasi goreng kambing Kebon Sirih and sate Padang Ajo Ramon. 

• Bandung: Known for its creative food scene, try Siomay Bandung and Batagor (fried fish dumplings). 

• Yogyakarta: Famous for angkringan small food stalls selling nasi kucing, sate usus, and sweet wedang jahe

 

Where to Find the Best Street Food in Pontianak? , the city where I was residing? If you’re in Pontianak, you’re in for a real treat! The city’s street food scene is a delicious mix of Malay, Chinese, and Dayak influences a true reflection of West Kalimantan’s multicultural heritageYou can start your food adventure at Gajah Mada Street, where you’ll find all kinds of tasty bites from bakso, nasi goreng, to kwetiau sapi. 

Don’t miss Pasar Tengah or Jalan Diponegoro, famous for their night food stalls that come alive after sunset.Craving something sweet? Try pisang goreng Pontianak (banana fritters) or choi pan (steamed dumplings) both are local favorites! And if you want to enjoy a classic Pontianak vibe, grab a seat at one of the coffee stalls (warung kopi) along Jalan Tanjungpura for a cup of kopi susu Pontianak and some casual local chatter I will write morel ater

 

 You don’t need to spend a lot to eat well in Indonesia. Some of the best food in the country is served right on the street and that’s part of the magic.

Why Indonesian Street Food Will Always Be Special
What makes Indonesian street food so unique isn’t just the taste, but the experience. Watching a vendor cook your food right in front of you, chatting with locals, and enjoying simple dishes made with love that’s what keeps people coming back again and again.

Street food connects people from all walks of life. Whether you’re a student, an office worker, or a tourist, sitting by the street enjoying a warm bowl of bakso feels like home.

So next time you visit Indonesia (or even just explore your local area), take a moment to enjoy the street food culture. It’s big, bold, flavorful, and unforgettable just like Indonesia itself.

Have you tried any of these delicious Indonesian street foods? Or any Indonesian Food Bazaar in your country, Tell us your favorite in the comments below And if you love exploring local flavors, don’t forget to share this post with your foodie friends let’s spread the love for Indonesian street food 

---

A Message From Asep Haryono

 

"Thank you so much for your time here. I really appreciate your precious moment here as well.  Please leave any comment down below.  Let me hear from you.  Greetings from Indonesia"