Kerak Telor
"Kerak telor is a traditional Indonesian omelet and a specialty of the Betawi people in Jakarta. The omelet consists of glutinous rice that’s cooked with chicken or duck eggs. The process require flipping the wok or pan upon finishing the cooking process and burning a bit of the omelette, giving it a unique, smoky taste. Once done, the omelet is sprinkled with serundeng (fried shredded coconut), dried shrimp, and fried shallots."
Asinan Betawi
"This popular Jakarta dish is widely considered Indonesia’s parallel to Korea’s kimchi. And just like kimchi, asinan comes in several variations. Generally, the refreshingly salty and sour dish comes as a mix of pickled vegetables, namely bean sprouts, tofu, lettuce and Chinese cabbage, doused in a sauce blend of spicy, sour and sweet. Toppings vary, usually combining peanuts and shrimp crackers that balance this surprisingly flavourful delight."
Soto Betawi
"Soto is a favourite Indonesian chicken soup that comes in many versions and presentations. Soto Betawi generally includes beef and offal in its servings, and some variations include mutton and even buffalo meat. Another has rice vermicelli, potatoes and tomatoes. A serving of soto is usually enjoyed with an accompanying plate of steamed rice, or slices of lontong rice cake. Lime juice and sweet or salted soy sauce is sprinkled over the soup by the customer for rich flavour."
Kue Rangi
"Kue Rangi or Rangi Cake is made from sago flour mixed with shredded coconut and served with a splash of palm sugar sauce. Cuts of fruits are usually added into the platter. Flavorful and aromatic, with its shape resembles a kue pancong (another Indonesia cake). The taste of the shredded cocount and sago is unique and savory combined with the sweet taste of the palm sugar sauce makes it a perfect snack for the day. Not to mention the price which is relatively cheap."
Es Selendang Mayang
"Es Selendang Mayang is a refreshingly tasty and texture-rich compote dish with slices of gelatinous cakes called ‘hunkwe’ as its main ingredient. The ‘soup’ is a mixture of boiled brown sugar, aromatic pandan leaves, coconut milk, vanilla and salt and sugar added to taste. The dessert is served cold, with ice cubes added. The taste is delicious, especially on hot days. It is somewhat similar to Cendol, another Indonesian sweet dessert."