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Nasi goreng or fried rice is the most popular food in Indonesia. There are so many variations: chicken fried rice, seafood fried rice, meatballs & sausage fried rice, and many more. The dish tastes more delicious when served with a sunny side up fried egg, crackers, and pickles on top. I have really liked nasi goreng since my childhood. My most favorite nasi goreng is the one most commonly sold in street food stalls, also known as kaki lima. Nasi goreng can be prepared by simply frying cooked rice along with basic ingredients like garlic, shallots, chili, and sweet sauce. One can also add various other condiments, toppings, and spices. Many Indonesians prefer cooking nasi goreng at home instead of buying it from stalls and restaurants, because the ingredients are easy to find and they can get their own flavour. Some people believe that the tradition of frying rice in Indonesia comes from the Chinese tradition and their belief that it is sinful to waste food. Because of that, nasi goreng is usually made with leftover rice from the previous day. (Writer: Harry)

Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Soto varies by region from Papua to Sumatra. Each city has its specialty soto, but they all mainly contain chicken or beef. We identify our soto according to the city of its origin. Soto Lamongan from Lamongan city which has a yellow-ish color and contains chicken, rice vermicelli, bean sprouts and boiled egg, topped with celery and fried shallot. Soto Kudus shown in the picture has similar contents, but the soup is clearer and has a lighter taste. Soto is omnipresent in Indonesia, available in many warungs (food stalls) as well as five-star restaurants. My favourite is soto with small-chopped chicken and hard-boiled eggs. Some people eat soto with rice, but I think rice vermicelli is quite enough, for I can also add chicken liver satay (sate ati ampela) and shrimp crackers. Most Indonesians also love to add ceker or boiled chicken foot. Soto Kudus is served in small portions in a small bowl. I usually consume two bowls without additional rice. I love to add fried garlic. Without sambal (chili paste), soto is not spicy at all. That is why the dish is favored by all ages. (Writer: Fai)