Taste of Heaven

Mie Nyemek is not an entirely new dish, but its elevated status on social media is a result of its unique texture: it’s a noodle dish that is neither soup nor dry-fried, but somewhere perfectly in between. The term nyemek-nyemek in Javanese means “wet, but not soupy,” defining its characteristic thick, reduced broth that perfectly…

Bakso Aci (or Baso Aci) is a culinary trend that took Indonesian street food by storm, offering a chewy, budget-friendly alternative to the traditional beef meatball (bakso). “Aci” refers to tapioca starch, making these meatballs dense, bouncy, and highly satisfying. It is typically served in a hot, tangy, and spicy broth, garnished with dried chili…

Tongseng is a rich, flavorful Indonesian stew that has seen a surge in popularity, especially the chicken version (Tongseng Ayam), due to its comforting mix of spices and its quick preparation compared to its traditional goat or beef counterparts. It’s a mix between a curry and a stew, characterized by its thick, savory broth and…

Seblak is a classic street food from Bandung known for its savory, spicy, and often soupy broth made with kencur (aromatic ginger) and various fillings like chewy crackers and noodles. However, the viral trend, Seblak Cocol (Dipping Seblak), turns this dish on its head by serving the ingredients mostly dry, to be dipped into a…

Pempek is a classic Palembang fish cake dish made from fish and tapioca starch, usually served submerged in a dark, sweet, and sour vinegar sauce called cuko. While traditional Pempek is soft and chewy, the viral Pempek Crispy or Pempek Dos (without fish) offers a textural twist by making the outer layer incredibly crunchy. This…

Sate Taichan is a modern and unique take on the classic Indonesian skewered meat (sate). Unlike traditional sate, which is slathered in rich peanut sauce, Taichan is simply grilled chicken served almost white, seasoned only with salt, lime juice, and chili paste. This clean, tangy, and spicy flavor profile made it an instant viral sensation,…

Roti Bakar Bandung (Bandung Grilled Toast) is a classic Indonesian street food dessert that has enjoyed a massive resurgence in popularity due to modern, inventive toppings. Originating in Bandung, West Java, it’s far more substantial than simple Western toast—it uses thick, pillowy bread and is slathered with margarine, grilled over charcoal, and then filled with…

Mie Gacoan (often generalized as Mie Pedas Level-Up) is a chain restaurant phenomenon that popularized extreme, customizable spicy dry noodles across Indonesia. The concept is simple but brilliantly executed: a perfectly chewy noodle base topped with savory minced meat and served with a choice of intense chili levels. The dish quickly went viral due to…

Cimol Bojot is the latest viral evolution of Cimol, the traditional West Javanese street food made from Aci (tapioca starch). Unlike regular Cimol, which is often dry and served with powdered seasoning, Cimol Bojot is drenched in a savory, aromatic oil mixed with chili flakes, herbs, and spices. The name “Bojot” is a local term…