[{"data":1,"prerenderedAt":846},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:tempe-orek:en":392,"recipe:country:indonesia":573},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":497,"pronunciation":519,"substitutions":520,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":462,"prepMinutes":543,"cookMinutes":436,"difficulty":544,"course":545,"diet":547,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":537,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Tofu is curdled soy milk pressed into blocks, with a soft neutral texture and no fermentation. Tempeh is whole cooked soybeans fermented with a mould that binds them into a firm cake, so you can see the individual beans. Tempeh is nuttier, considerably firmer, higher in fibre and protein, and it holds its shape when fried — which is exactly why this dish uses it.","What is the difference between tempeh and tofu?",{"answer":398,"question":399},"Usually one of three things: the pieces were cut too thick, the pan was overcrowded so the tempeh steamed in its own moisture, or the glaze was added while the pan was still full of frying oil. Fry in batches, drain properly on a rack, and pour off nearly all the oil before the sauce goes in.","Why did my tempeh go soggy instead of crisp?",{"answer":401,"question":402},"Not for this dish. Some cooks steam tempeh first to reduce its bitterness, which is worth doing with very fresh, strongly fermented tempeh. The vacuum-packed blocks sold in most supermarkets are mild enough to go straight into the pan, and pre-steaming adds water you then have to fry off.","Do I need to steam or boil tempeh before frying it?",{"answer":404,"question":405},"The version here is — tempeh, kecap manis, aromatics and oil, with no animal products. Check your kecap manis label, since a few brands are not strictly vegan, and note that the common variation with dried anchovies is not. Kecap manis usually contains wheat, so the dish is not gluten-free unless you use a tamari-based substitute.","Is tempe orek vegan?",{"answer":407,"question":408},"Yes, and it is normally made ahead. It keeps two days at room temperature in a sealed container and about five refrigerated, which is the whole reason it exists as a lunch-box staple. Make it in the morning for dinner, or on Sunday for the week. If anything it tastes more balanced on day two once the glaze has fully soaked in.","Can I make tempe orek ahead of time?",[410,411,412,413,414,415],"Cut the tempeh into matchsticks no thicker than 5 mm. Thick batons stay soft in the middle and never develop the crunch this dish is named for.","Fry in two batches. A crowded pan steams the tempeh instead of frying it, and steamed tempeh will not crisp no matter how long you leave it.","Drain the fried tempeh fully and cook the aromatics in a nearly dry pan — leftover frying oil makes the glaze greasy and it will never cling.","Add the kecap manis last and off high heat. Its sugar burns fast and goes acrid within thirty seconds of hitting a screaming pan.","For maximum crunch, toss the tempeh through the glaze for under a minute and serve straight away. For the chewier version most Javanese cooks prefer, let it sit twenty minutes so the glaze softens it slightly.","Taste the tempeh raw-ish after frying. Some brands are noticeably more bitter than others and may want an extra half teaspoon of palm sugar to balance.","🫘","Tempe orek is the small brown side dish that turns up next to rice in half the lunch boxes in Java. Tempeh is cut into matchsticks, fried until genuinely crisp, and then thrown into a pan with garlic, shallots, chili and kecap manis — the thick, molasses-dark sweet soy sauce — where the glaze reduces around it and sets. The result is sweet, salty and faintly bitter from the tempeh itself, with a texture somewhere between crunchy and chewy depending on how long you let it sit. It costs almost nothing, keeps for days, and makes a plain plate of rice taste like a meal.","Tempeh is one of the few genuinely Indonesian contributions to the world pantry, and specifically a Javanese one. It is made by inoculating cooked soybeans with Rhizopus mould and letting them ferment until the beans knit into a firm white cake — a process that has been documented in Java for centuries and that produces something quite different from tofu, which is pressed from soy milk and has no fermentation at all. The mould does real work: it softens the beans, deepens the flavour into something nutty and mushroomy, and gives tempeh a structure that holds up to frying instead of collapsing.\n\nOrek is a method rather than a dish. To orek something is to shred or cut it fine and stir-fry it down with seasoning until dry, and the same treatment gets applied to long beans, anchovies and potato sticks. What binds the Javanese version together is kecap manis, the sweet soy sauce made with palm sugar that is arguably the single most identifiable flavour in Central and East Javanese cooking. Java has a well-earned reputation among Indonesians for sweetening things other regions would not, and this dish is exhibit A.\n\nTempe orek exists because of how Indonesian meals are structured. A plate is rice plus several small dishes, and each is expected to contribute a different thing: something with sauce, something fresh, something with heat, and something dry and crunchy for contrast. Tempe orek is the dry, crunchy, sweet one. It shows up in nasi kuning, in the banana-leaf-wrapped nasi bungkus sold at warungs, in school lunches, and in the rice-and-side spreads of nasi campur. Cooks make a big batch precisely because it keeps: fried tempeh with a sugar glaze on it stays good at room temperature for two or three days, which matters in a climate where it does.","Cool it uncovered so trapped steam does not soften the crunch, then keep it in a sealed jar at room temperature for two days or refrigerated for five. It does not need reheating and is traditionally eaten at room temperature. If it has gone limp in the fridge, spread it on a tray and warm it in a 160°C oven for five minutes to drive off moisture and bring the crispness back. Freezing is not worth it — the glaze weeps on thawing and the texture never recovers.",[421,422,423,424],"Fries the tempeh dry and crisp before the sauce touches it, which is the only way it stays crunchy instead of going soggy.","Balances the kecap manis with tamarind and salt so the dish reads sweet-savoury rather than like candy.","Cut and cook times tuned for the block tempeh sold in Western supermarkets, which is denser than fresh Javanese tempeh.","Keeps for three days and gets better on day two, so one pan covers several meals.",[426,427,428,429],"Wok or wide frying pan","Sharp knife","Wire rack or plate for draining","Small bowl for mixing the glaze",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},18,22,7,12,620,20,320,[439],"Steamed white rice, a fried egg, and something with sauce next to it — this is a component of a plate rather than a dish on its own.",[441,444,447],{"name":442,"description":443},"Orek tempe kacang","Fried peanuts tossed in with the tempeh at the glazing stage, so you get two crunches. Add them already roasted or they will still be raw when the glaze sets.",{"name":445,"description":446},"Orek tempe kering","The extra-dry keeper: fry the tempeh longer, reduce the glaze further, and cool it uncovered. It turns brittle and lasts a week in a jar, which is why it travels in lunch boxes.",{"name":448,"description":449},"Orek tempe teri","Made with a handful of dried anchovies fried alongside the tempeh, adding a salty, fishy backbone. Common in West Java and no longer vegetarian.",[451,457,461,467,473,476,480,483,485,489,492],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"tempeh","tempeh, cut into 5 mm matchsticks","g","For frying",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},200,"neutral oil for shallow-frying","ml",{"qty":462,"ref":463,"name":464,"unit":465,"group":466},4,"garlic","garlic, thinly sliced","clove","For the glaze",{"qty":468,"ref":469,"name":470,"note":471,"unit":472,"group":466},5,"onion","Asian shallots, thinly sliced","or half a medium onion","piece",{"qty":462,"ref":474,"name":475,"unit":472,"group":466,"optional":8},"thai-chili","bird's eye chilies, sliced on the diagonal",{"qty":477,"name":478,"note":479,"unit":472,"group":466,"optional":8},1,"large red chili, sliced","mostly for colour",{"qty":462,"name":481,"unit":482,"group":466},"kecap manis (Indonesian sweet soy sauce)","tbsp",{"qty":477,"name":484,"unit":482,"group":466},"palm sugar, chopped, or dark brown sugar",{"qty":477,"ref":486,"name":487,"unit":488,"group":466},"tamarind","tamarind paste, loosened with 2 tbsp water","tsp",{"qty":477,"name":490,"unit":491,"group":466},"salt","pinch",{"qty":493,"ref":494,"name":495,"unit":455,"group":496,"optional":8},60,"peanuts","roasted peanuts, skins rubbed off","To finish",[498,501,506,509,512,516],{"text":499,"title":500},"Slice the block of tempeh into 5 mm slabs, then stack the slabs and cut them into matchsticks about 5 cm long. Keep them even — mixed thicknesses mean some pieces burn while others stay soft in the middle.","Cut the tempeh fine",{"tip":502,"text":503,"title":504,"timerSeconds":505},"They crisp further as they cool, so pull them at deep gold. Waiting for dark brown in the pan means burnt and bitter on the plate.","Heat the oil in a wok over medium-high until a piece of tempeh sizzles steadily on contact. Fry the matchsticks in two batches for 5–6 minutes each, stirring occasionally, until they are deep golden and rattle against the spoon rather than bending. Drain on a rack.","Fry until it rattles",360,{"text":507,"title":508},"Tip out all but about a tablespoon of the frying oil. A slick is enough to cook the aromatics; any more and the glaze will slide off the tempeh instead of coating it.","Pour off the oil",{"text":510,"title":511},"Return the pan to medium heat and cook the shallots, garlic and chilies for 2–3 minutes, stirring, until the shallots have gone translucent and limp and the kitchen smells sweet and garlicky — not until they brown, which turns the garlic bitter.","Soften the aromatics",{"tip":513,"text":514,"title":515},"If it looks too thick to coat anything, splash in a tablespoon of water. If it is thin and watery, give it another 30 seconds.","Lower the heat, add the kecap manis, palm sugar, tamarind water and a pinch of salt, and let it bubble for about a minute until it thickens into a syrup that leaves a clear trail when you drag a spoon through the pan.","Build the glaze",{"text":517,"title":518},"Tip the fried tempeh and the peanuts back into the pan and toss quickly for 30–60 seconds, until every matchstick is lacquered dark mahogany and the pan is dry. Take it off the heat immediately and serve warm or at room temperature with rice.","Toss and serve","TEM-peh OH-rek",[521,525,529,533],{"note":522,"swap":523,"original":524},"This is genuinely close. Do not substitute plain soy sauce alone — kecap manis is roughly half sugar and the dish will come out salty and thin without it.","3 tbsp dark soy sauce simmered with 3 tbsp palm or dark brown sugar until syrupy","Kecap manis",{"note":526,"swap":527,"original":528},"Small Asian shallots are sweeter and less watery. Regular onion works but needs an extra minute in the pan to cook off its moisture.","Half a regular onion, finely sliced","Asian shallots",{"note":530,"swap":531,"original":532},"Tamarind is doing one job here — cutting the sugar with sourness. Lime does it differently but adequately. Skipping the acid entirely leaves the dish flat.","1 tsp lime juice, added at the very end","Tamarind paste",{"note":534,"swap":535,"original":536},"Javanese versions run from barely warm to fierce, so this is a matter of taste rather than authenticity. Leaving chili out entirely is completely normal for a child's portion.","Half a teaspoon of chili flakes, or one sliced red chili for colour without heat","Bird's eye chilies","tempe-orek","Tempe Orek (Javanese Sweet Crisp Fried Tempeh)","Tempe Orek","Tempe orek","indonesia","Java",15,"easy",[546],"side",[548,549,550],"vegetarian","vegan","dairy-free",[453,463,474],[553,556,558,560],{"alt":554,"src":555},"Dark glazed tempeh matchsticks scattered with sliced red chili and shallots in a shallow bowl beside white rice","\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-4x3.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-1x1.jpg",[563,453,564,565,566,549,567],"tempe orek","kecap manis","indonesian side dish","javanese","fried tempeh","2026-08-19","dishroute-kitchen","Matchsticks of tempeh fried until brittle, then tossed in a sticky glaze of kecap manis, garlic, shallot and chili until they turn mahogany and lightly chewy.",{"en":572},"\u002Frecipe\u002Ftempe-orek",{"items":574,"total":843,"page":477,"limit":844,"hasMore":845},[575,610,639,665,694,721,751,777,807,833],{"slug":576,"title":577,"shortTitle":578,"nativeName":578,"countrySlug":541,"region":542,"baseServings":462,"prepMinutes":579,"cookMinutes":580,"restMinutes":581,"difficulty":582,"course":583,"diet":587,"mainIngredients":589,"images":593,"keywords":603,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso",40,90,30,"medium",[584,585,586],"street-food","main","soup",[550,588],"halal-friendly",[590,591,463,592],"beef-chuck","tofu","scallions",[594,597,599,601],{"alt":595,"src":596},"Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots","\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-1x1.jpg",[576,604,605,606,607,608,609],"beef meatballs","indonesian street food","noodle soup","java","bakso malang","tapioca starch",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":541,"region":542,"baseServings":462,"prepMinutes":543,"cookMinutes":615,"difficulty":544,"course":616,"diet":618,"mainIngredients":619,"images":623,"keywords":633,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur Ayam","Bubur ayam",70,[617,585],"breakfast",[550,588],[620,621,622,592,463],"rice","chicken","ginger",[624,627,629,631],{"alt":625,"src":626},"Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers","\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-1x1.jpg",[634,635,636,637,564,638,607],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","krupuk",{"slug":640,"title":641,"shortTitle":641,"nativeName":642,"countrySlug":541,"baseServings":462,"prepMinutes":581,"cookMinutes":436,"restMinutes":493,"difficulty":544,"course":643,"diet":644,"mainIngredients":645,"images":647,"keywords":657,"publishedAt":664,"updatedAt":664,"authorSlug":569},"chicken-satay","Chicken Satay with Peanut Sauce","Sate ayam",[585,584],[550],[621,463,646],"lime",[648,651,653,655],{"alt":649,"src":650},"Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-1x1.jpg",[658,659,660,661,541,662,663],"satay","sate ayam","chicken skewers","peanut sauce","street food","grill","2026-08-18",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":541,"region":670,"baseServings":462,"prepMinutes":581,"cookMinutes":671,"difficulty":544,"course":672,"diet":673,"mainIngredients":674,"images":679,"keywords":689,"publishedAt":664,"updatedAt":664,"authorSlug":569},"gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-Gado","Gado-gado","Jakarta",25,[585,546],[548],[675,676,677,678],"potato","eggs","cabbage","cucumber",[680,683,685,687],{"alt":681,"src":682},"Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing","\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-1x1.jpg",[666,690,661,691,692,548,693],"indonesian salad","jakarta","betawi","blanched vegetables",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"countrySlug":541,"region":698,"baseServings":699,"prepMinutes":671,"cookMinutes":700,"difficulty":582,"course":701,"diet":702,"mainIngredients":704,"images":705,"keywords":715,"publishedAt":568,"updatedAt":568,"authorSlug":569},"gudeg","Gudeg (Yogyakarta Sweet Jackfruit Stew)","Gudeg","Yogyakarta, Central Java",6,180,[585],[548,703,550,588],"gluten-free",[676,463,469],[706,709,711,713],{"alt":707,"src":708},"Mahogany-brown stewed jackfruit strands beside a browned hard-boiled egg and white rice on a banana leaf","\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-1x1.jpg",[695,716,717,566,718,719,720],"jackfruit","yogyakarta","palm sugar","vegetarian indonesian","nangka muda",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":541,"baseServings":726,"prepMinutes":436,"cookMinutes":671,"restMinutes":493,"difficulty":582,"course":727,"diet":730,"mainIngredients":731,"images":734,"keywords":744,"publishedAt":568,"updatedAt":568,"authorSlug":569},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak Manis","Martabak manis",8,[728,584,729],"dessert","snack",[548],[732,676,733,494],"flour","condensed-milk",[735,738,740,742],{"alt":736,"src":737},"Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts","\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-1x1.jpg",[745,746,747,748,749,662,750],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night market",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":541,"baseServings":756,"prepMinutes":543,"cookMinutes":543,"difficulty":544,"course":757,"diet":758,"mainIngredients":760,"images":762,"keywords":772,"publishedAt":664,"updatedAt":664,"authorSlug":569},"nasi-goreng","Nasi Goreng (Indonesian Fried Rice)","Nasi Goreng","Nasi goreng",2,[585,617,584],[550,759],"nut-free",[620,676,463,761],"soy-sauce",[763,766,768,770],{"alt":764,"src":765},"Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside","\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-1x1.jpg",[773,774,541,564,662,775,776],"nasi goreng","fried rice","wok","leftover rice",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"romanized":780,"countrySlug":541,"region":782,"baseServings":699,"prepMinutes":579,"cookMinutes":783,"restMinutes":436,"difficulty":784,"course":785,"diet":786,"mainIngredients":787,"images":788,"keywords":798,"publishedAt":568,"updatedAt":568,"authorSlug":569},"rendang-padang","Rendang Padang (Minangkabau Dry-Braised Coconut Beef)","Rendang Padang","Randang","West Sumatra",210,"hard",[585],[703,550,588],[590,463,622,469],[789,792,794,796],{"alt":790,"src":791},"Dark, almost dry rendang beef cubes coated in caramelized coconut spice paste, served beside steamed white rice","\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-1x1.jpg",[799,800,801,802,803,804,805,806],"rendang","padang","minangkabau","beef","coconut milk","west sumatra","indonesian curry","kerisik",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"countrySlug":541,"region":542,"baseServings":462,"prepMinutes":671,"cookMinutes":812,"difficulty":544,"course":813,"diet":814,"mainIngredients":815,"images":816,"keywords":826,"publishedAt":568,"updatedAt":568,"authorSlug":569},"soto-ayam","Soto Ayam (Javanese Turmeric Chicken Noodle Soup)","Soto Ayam","Soto ayam",45,[586,585],[550,588],[621,676,677,646,463],[817,820,822,824],{"alt":818,"src":819},"Bowl of golden turmeric chicken broth with glass noodles, shredded chicken, half a boiled egg and fried shallots","\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero.jpg",{"alt":818,"src":821},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-16x9.jpg",{"alt":818,"src":823},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-4x3.jpg",{"alt":818,"src":825},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-1x1.jpg",[827,828,829,566,830,831,832],"soto ayam","chicken soup","turmeric broth","lemongrass","indonesian noodle soup","bawang goreng",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":462,"prepMinutes":543,"cookMinutes":436,"difficulty":544,"course":834,"diet":835,"mainIngredients":836,"images":837,"keywords":842,"publishedAt":568,"updatedAt":568,"authorSlug":569},[546],[548,549,550],[453,463,474],[838,839,840,841],{"alt":554,"src":555},{"alt":554,"src":557},{"alt":554,"src":559},{"alt":554,"src":561},[563,453,564,565,566,549,567],10,24,false,1788563795761]