A FOOD TRADITION
Javanese-Surinamese Cuisine
A Surinamese Javanese cooking tradition centered on Indonesian-derived rice, noodle, vegetable, grilled, and sweet dishes.
Dishes linked to this cuisine
13–24 of 24
Nasi Goreng
Seasoned fried rice prepared with aromatics, soy sauce, egg, and optional pork or seafood.
Opor Ayam
Chicken is gently braised in a fragrant coconut-milk sauce seasoned with garlic, onion, coriander, and commonly turmeric.
Pecel
Pecel is a Javanese vegetable salad served with a savory, sweet, and spicy peanut sauce.
Risoles
Risoles are fried filled pastries made with thin wheat-flour wrappers and commonly filled with a savory chicken-and-vegetable ragout.
Sambal Goreng Kentang
Fried potato pieces are simmered in a spicy aromatic sambal sauce, commonly enriched with coconut milk and shrimp paste.
Sambal Goreng Tempeh
Tempeh is fried or simmered in a spicy sambal-based sauce with aromatic ingredients and often coconut milk.
Saoto Soup
A fragrant Javanese-Surinamese chicken soup with noodles, egg, aromatics, celery, and savory garnishes.
Sate Ayam
Sate Ayam is charcoal-grilled chicken threaded onto skewers and served with a savory-sweet peanut and soy-based accompaniment.
Sate Kambing
Skewered grilled goat meat is marinated with aromatics and sweet soy sauce and is commonly served with peanut sauce.
Sayur Lodeh
Sayur Lodeh is a vegetable stew simmered in a spiced coconut-milk broth, often including tofu or tempeh and sometimes shrimp paste.
Serabi
Serabi are small fermented rice-flour pancakes cooked with coconut milk and commonly served plain or with a sweet topping.
Telo Goreng
Telo goreng is cassava that is boiled or softened, cut into pieces, and fried until crisp.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.