關於 indonesian condiments ，我們在網路上蒐集到這些相關的討論、資訊與評價

Nasi campur, which translates to mixed rice is one of the most popular Indonesian dishes, consists of a heap of rice and a variety of side dishes, ingredients, and condiments making it different experience of flavours in every spoonful, Nasi campur whic his cusually served on a Congkak board, which is commonly known as a mancala game in most Asian countries.
With this in mind, Nasi campur being served in such a magnifying and delectable of choices surely the local culture can be experienced through it.
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you can leave a comment if you have any suggestion on what you want me to eat next!😆
[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today, i made and ate Kagoshima's ( is the capital city of Kagoshima Prefecture ) special Marutai Pork Instant Ramen ( Marutai is a Japanese food company that specialises in various types of instant noodles like packed stick noodles and cup noodles, as well as different types of condiments and flavourings ) With Char siu, eggs, seaweed, green onion and a lot more, all that is so high in calories , it was so delicious and amazingly tasty in really unique way, i really recommend it, you should try it as well !!
やってほしいことや食べてほしいものがあったらコメント欄で教えてください！😆
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この売り上げは全額寄付させていただきます。
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大食いが不思議な方は是非この動画を観てください！
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I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!

素材提供 PIXTA

お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]

In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a sweet one, and a savory one with egg and meat.

The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton (lamb)), sliced green onions, some herbs (optional), beaten eggs, salt and potatoes. Some street vendors mix the ground beef with curry seasoning. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To sauté martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to sauté, but it is not uncommon to use ghee or butter too.

Before serving, martabak usually is cut into portions. Savoury versions of martabak in Indonesia, Malaysia and Singapore usually is served with pickled condiments consisting of diced cucumber, sliced carrot, shallots and sliced chillies in sweetened vinegar. In Malaysia, Singapore and some areas in Sumatra, martabak is served with kari (curry) gravy. In Palembang, another variety to serve martabak is with curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce.

In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a sweet one, and a savory one with egg and meat.

The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton), sliced green onions, some herbs (optional), beaten eggs, salt and potatoes. Some street vendors mix the ground beef with curry seasoning. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To sauté martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to sauté, but it is not uncommon to use ghee or butter too.

Before serving, martabak usually is cut into portions. Savoury versions of martabak in Indonesia, Malaysia and Singapore usually is served with pickled condiments consisting of diced cucumber, sliced carrot, shallots and sliced chillies in sweetened vinegar. In Malaysia, Singapore and some areas in Sumatra, martabak is served with kari (curry) gravy. In Palembang, another variety to serve martabak is with curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce.