Jakarta street food
* Spicy Omelette
Crust Telor is made from glutinious rice fried in duck eggs, and topped with grated coconut, fried shallots and dried shrimp. Duck eggs are considered more flavorful than chicken eggs, which I must approve.
Traditional Betawi snacks, the Egg Crust vendors stand out most during the annual Jakarta exhibition and are considered a popular choice for visitors. In the past, the Egg Crust was also considered a food for the rich and served during parties.
* Sop Buntut (Oxtail Soup)
Sop buntut another well-known food in Indonesia. The ‘ox’ in oxtail soup actually just refers to beef and not any specific cow, and probably incorporated because it’s unwanted by butchers (nowadays oxtail is quite in demand). In Indonesia, slices of fried or barbecued oxtail is cooked in a clear, rich beef broth with loads of vegetables
* Otak otak
Brains are popular in Indonesia, Malaysia and Singapore but of course with their variations. I found that the Indonesian version was the most different from other regions, most of which were pale whitish with only little or no chili in the mixture of fish paste itself. The Jakarta fish pasta brain is mostly made with mackerel (coconut milk), coconut milk, lemongrass and spices, and is baked or steamed in banana leaves like other brain variations to add flavor.
