Breakfast is the most important meal of the day they say. It is also a great time to try new food. Try getting up early when you travel and discover what the locals are having to start the day.
These are some of my favourite breakfasts in Indonesia, I hope you can give it a try when you come here.
Gudeg is Yogyakarta’s pride and joy. There are hundreds, or maybe thousands, of gudeg stalls here. From the famous ones to the small ones. Gudeg itself is young jackfruit cooked in coconut sugar, simmered slowly until it is soft.
There are many side dishes that comes with it including chicken cooked in coconut milk broth, spicy krecek (made from cow’s skin), tofu, tempe and areh (mostly made out of coconut milk and usually poured over the chicken). Gudeg and its condiments are usually served with white rice or bubur (porridge).
Soto is my favourite breakfast dish as it is refreshing and delicious. It is rice served with a generous pour of chicken broth with bits of chicken, bean sprouts and sometimes vermicelli depending on what kind of soto you eat. There are a lot of different kinds of soto in Indonesia, each region has their own unique twist. The ones I usually eat are made of chicken but you can also find beef soto.
Usually at a soto stall, you’ll find side dishes such as perkedel (potato fritter), mendoan (tempe), sate telur puyuh (quail eggs satay) and many more. You can add sambal and sweet soy sauce if you want to add more flavours to your soto.
Lontong opor is a dish made out of lontong or rice cakes (diced in small pieces) poured with opor. Opor itself is made from coconut milk and other condiments like candlenut, turmeric, coriander cooked together with chicken until tender. The result is this thick, yellowish colour broth. There are different kinds of lontong opor, the one I really like is lontong opor cap go meh which is the peranakan version. It is served with sayur labu siam (chayote in chilli broth), egg and a generous sprinkle of soya powder. It is amazing!
Sop senerek is soup with red beans, carrots, spinach and bits of beef. The soup is clear and is served with rice on the side or mixed if you prefer. I love having this savoury soup for breakfast, especially after a swim!
Rice congee is an AMAZING breakfast! Like many of the dishes above, there are many versions of bubur ayam. The peranakan one has no broth, usually served with cakwe (youtiao/chinese doughnut) cut into small pieces other condiments. The congee is white with chicken in it. The other version I like is bubur ayam Jakarta with a yellow soto-like broth with fried soya beans and fried shallots. There are also other congee in Indonesia like the one from Manado, which is quite different from the two I mentioned. If you like congee, each version is definitely worth a try as they are unique and quite different from one another.
Banana fritter is my express breakfast when I don’t feel like eating anything heavy. Another version of banana breakfast is light grilled banana. Make sure your banana is sweet as it will enhance the flavour when cooked.
Yellow rice is a rice dish made of rice in coconut milk and turmeric hence the yellow colour. If you want something a little heavy this is the perfect breakfast dish. It is usually served with potato fritter, beef floss, egg, kering kentang (sweet, crisp, thinly sliced potato with peanuts) and also sambal.
Don’t worry if you miss these dishes for breakfast, you can always have them as lunch 😉
Have you ever tried any of them?
This week’s theme: Breakfast Around the World