5 best street food stalls in Jakarta, Indonesia

Indonesian street food is a wonderful mix of local, Chinese, Straits Chinese (Peranakan) and Dutch influences. Here are the must-try street food stalls in Jakarta, Indonesia’s lively capital.

Santiga Seafood Stall

One of the most beloved street eats in the city, Santiga is open all night long, serving fresh seafood grilled or stir fried. Diners sit at low, plastic-covered tables, and are presented with delicacies such as boiled cockles with pineapple sambal sauce, kepiting saus padang (spicy crab) and perfectly breaded fried cuttlefish. Most importantly, Santiga is unusually clean, by Jakarta street food standards, so you can enjoy your seafood without sorry,

Aneka Gorengan

This roadside cart is one of the best places for gorengan, or fritters. Nearly everything is deemed fit to be battered and deep fried here, including pineapple, tempeh (fermented beans), breadfruit, and mashed potato. Stop at Aneka Gorengan for an indulgent mid-day nibble, or for a tasty distraction while stuck in Jakarta’s notoriously bad traffic.

Sate Khas Senayan

Sate Khas Senayan is one of the many street food names in the city that have evolved into casual restaurants thanks to their enormous popularity. The speciality here is sate (or satay), meat skewers dipped in delectable peanut sauce. Other good options at Sate Khas Senayan are the Nasi Pecel Komplit set (rice, salad with peanut sauce and prawn crackers), and Tahu Telur, crispy fried tofu with peanuts, beansprouts, and spicy gravy.

Kwetiau Bagan Bandengan

Kwetiau, a type of flat rice noodle, is an example of the Chinese influence on Indonesian cuisine, and there are analogous dishes in neighboring Malaysia and Singapore that make use of the same type. At Kwetiau Bagan Bandengan in Jakarta, the noodles are stir fried in homemade chili sauce, and topped with tiny shrimp and bean sprouts. There are a number of stalls in the area selling Kwetiau Bagan, but Bandengan is arguably the most authentic and best replicates the flavors of Bagansiapiapi (a predominantly Chinese coastal town in Riau).

Gado Gado Bon Bin Cikini

Gado Gado Bon Bin Cikini has been around since the early 1960s, and has retained its old-fashioned, lovingly prepared flavors. Still run by the same elderly couple, the stall specializes in gado gado, an Indonesian salad comprising fried tofu, tempeh, crispy blanched vegetables, eggs and tapioca crackers, topped off with a sweet peanut sauce. You can choose to add lontong (banana leaf-scented rice cakes) to your salad, turning it into a substantial meal.

See more: 5 most beautiful churches in Jakarta, Indonesia

Source: Internet

Must-visit cities in Central Vietnam

From rocky inlets to sandy lagoons, Vietnam’s central coast is perhaps the most striking the nation has to offer. This is an area of great cultural and historical significance, home to fascinating cities both well-traveled and hardly yet explored. For those visiting central Vietnam, these are our favorite cities.

Da Nang

Da Nang is the nation’s third largest city and a nice alternative to the cultural capital of Hanoi in the north or the economic hub of Saigon in the south. Growing between eastern peaks of the Annamite mountain range and the tranquil waters of the East Sea, this is one Vietnamese city that blends with it’s natural surroundings. For those interested in riding, the Hai Van Pass – perhaps Vietnam’s most famous road – lies just a few kilometers to the north. The spectacularly fun zig-zag of tarmac traverses through lush jungle and massive stone boulders as it skirts the sea.

Da Nang’s downtown area has transformed in recent years and is now one of the most tourist-friendly in the entire nation. The majority of the action is set on the banks of the Han River. A boardwalk runs for kilometers and is home to a number of great shops, bars and restaurants. On the weekends, the fire breathing Dragon Bridge is a must-see.

For those looking to enjoy the sand and sea, Danang and the surrounding area offer some of the country’s best beaches. From the expansive My Khe beach to the secret lagoons and hidden ribbons of gold around Monkey Mountain, there’s a beach for all tastes in Danang.

Quy Nhon

Nestled along the coast halfway between Nha Trang and Hoi An, Quy Nhon is in the midst of a government-planned, tourist-targeted revival. The main beach is one of the cleanest city beaches in Vietnam, hardly developed and very well maintained. A boardwalk shrouded in greenery runs parallel to the ocean. Most tourists visiting the region also head 10km south of the city to Bai Xep beach, which has become famous throughout Vietnam for its natural beauty.

Hoi An

The second UNESCO World Heritage site on our list, Hoi An is one of the nation’s most important tourist destinations. An area once home to Cham people, the small town grew in size and importance between the 15th and 19th centuries, attracting a large number of Chinese and Japanese traders and becoming known internationally as a top tier Asian trading port. As a result, the well-preserved stucco buildings are awash in both Chinese and Japanese influences.

Today, the city has little in the way of an economy beyond tourism. Travelers often spend a few days to a week exploring the romantic alleyways of the old town, hidden beneath the glow of hanging lanterns. Tailors and designers operate storefronts on almost every block, and it’s a traveler’s rite of passage to have something hand-made while passing through.

Hue

Hue, the nation’s ancient capital, may be the most historically fascinating city in all of Vietnam. Well-preserved temples, pagodas and tombs lie around every corner. There’s so much history here that it’s been named a UNESCO World Heritage Site.

The city’s small size makes it a great stop on any trip along the eastern coast. The backpacker district lies feet from the Perfume River and within walking distance of the ancient citadel. Anyone exploring the region should take at least a day to see the Citadel, Minh Mang Tomb, Khai Dinh Tomb, and Thien Mu Pagoda.

For the food lover, Hue has some of the most complex and artful cuisine in the nation. Dishes are often well spiced with chili. For something different and unique to the region, try a bowl of com hen or rice with baby clams.

Read more: Visit Hue, an ancient city in Vietnam

Source The Culture Trip

What to eat in Quy Nhon, Vietnam

Quy Nhon is not only famous for its pristine beaches but also for the wonderful local foods. Only in Quy Nhon will you find one-of-a-kind foods with outstanding taste that cannot be found anywhere else.

Banh beo chen

Banh beo chen ("Waterfern cake cup") is a steamed rice-cake in a cup with fried shallots and dried shrimp on top, served with dipping sauce. Students and workers eat cup after cup—the usual portion is 10 cups per person—sitting at small street-side tables throughout Quy Nhon city. Vendors set up on many street corners in the afternoons and early evenings.

Banh beo chen ("Waterfern cake cup") is a steamed rice-cake in a cup with fried shallots and dried shrimp on top, served with dipping sauce. Students and workers eat cup after cup—the usual portion is 10 cups per person—sitting at small street-side tables throughout Quy Nhon city. Vendors set up on many street corners in the afternoons and early evenings.

Banh it la gai

The sweet cake banh it la gai ("Little cake with gai leaf") is made from sticky rice, sugar, mung beans, ginger and (sometimes) coconut, enveloped by mashed gai leaf and then all wrapped up in a banana leaf. Mashed up and steamed, it turns a greenish-black colour and adds a slightly bitter and chewy contrast to the aromatic sweetness of the other ingredients. Banh it is sold in stores and by street vendors, e.g. just outside the central market on the northeast corner of Ton Đuc Thang and Truong Chinh streets. The banana-leaf wrapped treat is also offered at many restaurants, where they're stacked up on on the tables; you just take as many as you like and are charged per piece.
The sweet cake banh it la gai ("Little cake with gai leaf") is made from sticky rice, sugar, mung beans, ginger and (sometimes) coconut, enveloped by mashed gai leaf and then all wrapped up in a banana leaf. Mashed up and steamed, it turns a greenish-black colour and adds a slightly bitter and chewy contrast to the aromatic sweetness of the other ingredients. Banh it is sold in stores and by street vendors, e.g. just outside the central market on the northeast corner of Ton Đuc Thang and Truong Chinh streets. The banana-leaf wrapped treat is also offered at many restaurants, where they're stacked up on on the tables; you just take as many as you like and are charged per piece.

Banh hoi with pork and shallots

Banh hoi are strings of rice vermicelli woven into small packets, served with pork and fried shallots or with oil and onions. You can find them ready-made for eating in restaurants or for take-away by street-side vendors. The most famous street vendors sell from the morning to the evening at the corner of Tran Phu and Nguyen Cong Tru streets. A take-away order of banh hoi wrapped in banana leaf with oil and chives costs 10,000 dong, while a plate for immediate consumption, served with cooked pork and shallots, costs 20,000 dong.

Banh hoi are strings of rice vermicelli woven into small packets, served with pork and fried shallots or with oil and onions. You can find them ready-made for eating in restaurants or for take-away by street-side vendors. The most famous street vendors sell from the morning to the evening at the corner of Tran Phu and Nguyen Cong Tru streets. A take-away order of banh hoi wrapped in banana leaf with oil and chives costs 10,000 dong, while a plate for immediate consumption, served with cooked pork and shallots, costs 20,000 dong.

Nem cho huyen

Nem cho huyen ("Huyen market roll") is a pork roll with peanut sauce, chili and herbs. Known as a specialty of the Phuong Mai peninsula, the roll packs salty, sweet, sour and spicy in one small bite. It can be made with either fresh pork, which is grilled over charcoal with sugar, salt and pigskin, or fermented pork, which is wrapped in a guava leaf for three days to give it a sour pungent flavour and then covered with a banana leaf for serving. One roll can be eaten as a quick snack, or many are eaten together as a full meal. You can find the rolls in many local restaurants and street vendors throughout Quy Nhon city.

Nem cho huyen ("Huyen market roll") is a pork roll with peanut sauce, chili and herbs. Known as a specialty of the Phuong Mai peninsula, the roll packs salty, sweet, sour and spicy in one small bite. It can be made with either fresh pork, which is grilled over charcoal with sugar, salt and pigskin, or fermented pork, which is wrapped in a guava leaf for three days to give it a sour pungent flavour and then covered with a banana leaf for serving. One roll can be eaten as a quick snack, or many are eaten together as a full meal. You can find the rolls in many local restaurants and street vendors throughout Quy Nhon city.

Hong cake

Hong (pink) cake is one of the specialties in Binh Dinh province. Hong cake, which is made from sticky rice and sugar, originally had a milky white color but a cheery pink color was later added. The sticky rice used must be fresh and of a superior quality to ensure the characteristic chewy consistency and good taste for the cake, whose pink hue is produced by the flesh of gac (small red jackfruit-like gourd) and the green by la dua (a kind of pandanus leaf).

Hong (pink) cake is one of the specialties in Binh Dinh province. Hong cake, which is made from sticky rice and sugar, originally had a milky white color but a cheery pink color was later added. The sticky rice used must be fresh and of a superior quality to ensure the characteristic chewy consistency and good taste for the cake, whose pink hue is produced by the flesh of gac (small red jackfruit-like gourd) and the green by la dua (a kind of pandanus leaf).

Bun cha ca

Among the countless types of noodle in Vietnam, bun ca Quy Nhon is one of the most popular ones. It is so easy to spot a cart that sells bun ca when you’re in Quy Nhon but the preparation requires a lot of effort.  Every ingredient has to be prepared separately the night before. From kneading, shaping, and boiling a mixture of rice powder and flour to make the vermicelli; to elaborately making the fish fillet and patiently stewing the fishbone and head for hours to make a flavourful broth, this dish will not disappoint. A bowl of fish noodles is usually served with a dish of fresh herbs. It tastes even better when you dip the fish fillet in the fish sauce.

Among the countless types of noodle in Vietnam, bun cha ca Quy Nhon is one of the most popular ones. It is so easy to spot a cart that sells bun ca when you’re in Quy Nhon but the preparation requires a lot of effort. Every ingredient has to be prepared separately the night before. From kneading, shaping, and boiling a mixture of rice powder and flour to make the vermicelli; to elaborately making the fish fillet and patiently stewing the fishbone and head for hours to make a flavourful broth, this dish will not disappoint. A bowl of fish noodles is usually served with a dish of fresh herbs. It tastes even better when you dip the fish fillet in the fish sauce.

See more: Experience a cool summer in Quy Nhon

Source: Internet