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Five alternative Lebaran dishes from around Indonesia
Let’s look beyond ketupat and opor ayam -- those two dishes universally associated with Indonesian Idul Fitri celebrations. Across the archipelago, fantastic culinary delights abound.
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Deliciously hot: Gulai nangka being prepared (JP/Andri Ginting) (JP/Andri Ginting)
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here are two certainties during any Idul Fitri celebration in Indonesia: nosy relatives and a dish of ketupat (rice cakes) served with opor ayam (chicken curry). The image is almost permanently embedded in our popular consciousness, but it is not necessarily representative of the archipelago’s complex culinary legacy.
Originating from the tip of Sulawesi to an isolated island just off the coast of East Java, why not try gracing your table with these culinary heavyweights on the next Idul Fitri.
Nasu palekko (South Sulawesi)
Anytime you venture to the southern tip of Sulawesi, expect an assault of savory, spicy, earthy flavors -- normal procedure for a place literally a stone’s throw away from the old Spice Islands. Nasu palekko is a perennial Eid favorite in South Sulawesi, especially among the Bugis ethnic groups in Sidrap and Pinrang.
A stew traditionally made in earthen pots, it is notoriously complex and intense to eat. Duck meat is chopped and marinated in acidic lime or tamarind water, then braised with a heady mix of spices which include lemongrass, garlic, ginger and dried mango slices.
Forget rice -- have it with buras, traditional South Sulawesi rice cakes, and generously topped with savory bajabu (dried coconut shavings).
