I’m not a foodie — I’m not adventurous — BUT for me the foot I ate in Indonesia was not that spectacular .

As a coffee addict, I was looking forward to the JAVA here. BUT what you get most places in Indonesia is strong, black sludge. They mix finely ground coffee with hot water, allowing the grounds to settle to the bottom. Something like cowboy coffee on the hiking trail.

One time I DID make a special trip to try a special dish was for Gudeg.

It is made from young, unripe jackfruit stewed for several hours with palm sugar and coconut milk.

It is variously spiced with garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving the dish a reddish-brown color.

It is sometimes called “green jack fruit sweet stew”.

Served with white steamed rice and various side dishes.

Here’s Gudeg with egg, for example.

Rice dishes, with or without chilli, are available everywhere. 

I prefer Mie goreng (fried noodles) over Nasi goreng (fried rice).

Fish and seafood often available, of course. 

I ate a lot of fruit everyday. More fruit than vegetables.

Coriander, cumin, lemongrass, coconut, soy sauce are all popular ingredients.

Satay meat skewers are perhaps the most popular street food. 

I was surprised at all the grilled corn on the cob venders. 

Chickens, and therefore eggs, are always available.   And both taste better than in Canada as more chickens here are free range.

Tourists love sipping coconut milk.   Not my personal favourite, however.

Overall, I prefer the tourist food available in Vietnam.