Side dish

Kimchi

Kimchi

Kimchi is a traditional fermented Korean side dish (as Korea's national dish) made of vegetables with a variety of seasonings. It is often described as spicy or sour. There are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew, kimchi pancake, kimchi soup and kimchi fried rice.
Lontong

Lontong

Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. The rice rolled inside banana leaf and boiled, then cut into small cakes as staple food replacement of steamed rice.
Fried Wonton

Fried Wonton

A wonton is a type of dumpling commonly found in a number of Chinese cuisines. Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt). Wontons are commonly boiled and served in soup or sometimes deep-fried. In Indonesian Chinese cuisine, they are called Pangsit. Served fried or in soup, usually with Chinese noodles.
Perkedel kentang

Perkedel kentang

Perkedel kentang (potato frikadeller) is Indonesian pan-fried dumplings, made from mashed potatoes. Perkedel is a popular dish, either for a side dish or an appetizer. In Indonesia, it is usually served with nasi kuning as part of tumpeng or soto ayam (chicken soup).
Sambal goreng teri petai

Sambal goreng teri petai

Sambal goreng teri petai is a mixture of red chilli, garlic, shallot, salted ikan teri (anchovy) and petai (or green stinky bean) as the main ingredients. Sambal is a condiment that has a chili-based sauce. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines, South Africa and Sri Lanka, as well as in the Netherlands and in Suriname, through Javanese influence. Typically made from a variety of chili peppers.
Cakwe

Cakwe

Youtiao is a long golden-brown deep-fried strip of dough eaten in China and in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. In Indonesia, this fried dough is known as cakwe. It is commonly chopped or thinly sliced then eaten for breakfast with bubur ayam (chicken porridge) or eaten as snacks with local version of chilli vinaigrette.
acar kuning

Acar kuning

Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. The South East Asian variations are usually made from different vegetables such as cucumbers, carrots and cabbage which are pickled in vinegar and chillies. In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up. Acar is commonly served as a condiment to be eaten with a main course.