Fig. 1

Traditional foods of Indonesia. Brongkos is a meat stew combined with tofu and black-eyed peas and cooked with coconut milk. Pecel is mixed boiled vegetables, mainly from carrot, spinach, and sprout and served with peanut sauce. Sayur Tempe Lombok Ijo is a soup, made of tempe and green chili with coconut milk originated from Gunung Kidul, Yogyakarta. Wedang Ronde is a combination of hot ginger drink with glutinous rice balls and other ingredients. Cincau hijau is greengrass jelly that is considered traditionally as a healthy drink and is consumed by a large group of Indonesians historically. Jamu Beras Kencur is a traditional drink believed to eliminate fatigue and avoid common cold. Jamu kunir asem is one of the most widely consumed drinks made from turmeric, tamarind fruits, palm sugar, kedawung seed, and water. Rujak serut is a fruit salad consisting of a variety of fruits such as unripe papaya, young mango, pineapple, cucumber, starfruit, Great Hog Plum, and yam. Trancam is a Javanese salad consisting of fresh vegetables. Growol is made from fermented cassava which originated from Kulonprogo, Yogyakarta, Indonesia. Kethak is a by-product cake of the coconut oil processing. Besengek Tempe Benguk is from Kulon Progo, Yogyakarta, a cooked food from velvet bean through a unique technique by braising the main ingredients with a curry sauce and coconut milk