Indonesian cuisine is known for its rich and complex flavour with peanuts, coconut and sambal being the main ingredients used. Peanut sauce is probably the most popular Indonesian sauce. It is used as a dipping sauce for Satays (barbequed meat skewers) and is known as Satay Sauce due to its association with the dish. The sauce is so well loved that it is bottled for sale at supermarkets. Peanut sauce is also used as a salad dressing for Gado Gado (vegetable salad). Indonesian dishes are enjoyed in the same manner as Chinese dishes. The rich and spicy dishes are put in the centre of a table for sharing by diners, to be enjoyed with the plates of steamed rice served to each diner.
Indonesian restaurant is a scarcity in Adelaide. Pondok Bali was the only Indonesian restaurant that we could find when we first came to Adelaide and as at today is the only Indonesian restaurant listed in the Entertainment Book. Our favourite dish is the Ayam Goreng Sanur (Sanur Fried Chicken) with crisp chicken and a sweet sauce that brought out its flavour. This is one of the dishes with a portion generous enough to satisfy our appetites.
Pondok Bali's Ayam Goreng Sanur (Photographed by Jonathan Phoon)
Warong, an Indonesian food stall in the food court at Rundle Place was opened in 2013. Warong serves many of the popular dishes from Indonesian – Rendang, Nasi Goreng and Gado Gado. They have recently started to sell more unique dishes such as Iga Penyet, a dish consisting of flattened beef ribs with sambal paste.
Warong's Iga Penyet (Photographed by Jonathan Phoon)
We were really excited when we saw the signboard for Ketut's Kitchen when driving along O'Connell Street one day in 2014. Ketut is an Indonesian name so we were hopeful that it's going to be a nice little Indonesian eating place. Although the size of the restaurant is a bit small, the delicious food makes it worth visiting. A highlight from Ketut's Kitchen is the Ikan Bakar with tender flesh set off by crispy skin and a refreshing salsa.
Ketut's Kitchen's Ikan Bakar (Photographed by Jonathan Phoon)
Perhaps Indonesian cuisine are gaining in popularity – in 2015 another Indonesian restaurant, Pondok Daun opened up in Currie Street in the city. They offer a wide range of fried and grilled dishes accompanied with rice, sambal and soup. One of those dishes is Ayam Penyet, a dish of tender fried chicken topped with a spicy chilli sauce.
Pondok Daun's Ayam Penyet (Photographed by Jonathan Phoon)
Jenny do you know the name of the restaurant in adelaide that the chef puts sutra works, when we went to Burma some years ago they said they came to adelaide restaurant a couple of times a week. As we lived in Jakarta for 8 years we pine for that taste. Love to hear from you. Judy lowe