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Indonesian cuisine Masakan Indonesia
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
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Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
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Madurese cuisine is the culinary tradition of theMadurese people fromMadura Island inIndonesia. This cuisine is particularly well-known in the neighboring areas ofEast Java, as well as on the south coast ofKalimantan. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significantJavanese influences.

Madurese dishes addpetis ikan which despite the name (ikan=fish) is made using shrimp. The Madurese-style satay is probably the most popular satay variants inIndonesia. Some of its popular dishes includechicken satay,^[1]mutton satay, Maduresesoto,goat soup andpeanut sauce.

• Bebek guring, traditional seasoned fried duck.
• Bebek Sinjay, juicy fried duck withsambals.
• Campor, broth mixed withpeanut sauce.
• Kaldu kokot,green beans cooked with beefbroth.
• Nasek bebek, rice dish with duck meat. This dish similar toduck rice.
• Nasek campur, Madurese-style mixed rice dish with assorted vegetables and meat of choice.
• Nasek jagung, steamed rice mixed withcornmeal.
• Nasek serundeng, rice dish served withserundeng.
• Rojak cengur, mixture of vegetables,tofu,tempeh,lontong, beansprouts withpetis black fish paste sauce and slices of boiled cow's lips.
• Sate madura, famous satay variant usually made from mutton or chicken, the recipe's main characteristic is the black sauce made fromsweet soy sauce mixed withpalm sugar, garlic,deep fried shallots,peanut paste,shrimp paste,candlenut andsalt.
  • Sate ayam, satay made of chicken meat.
  • Sate kambing, satay made of mutton or goat meat.
• Serundeng, spicy friedcoconut flakes, which is made fromsautéing grated coconut, and is often used as a side dish to accompany rice.
• Soto madura, soto soup made with either chicken, beef or offal, in a yellowish transparentbroth.
• Sup kambing,muttonsoup prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour.

• Apem, traditional cake of steamed dough made ofrice flour, coconut milk, yeast andpalm sugar, usually served with grated coconut.
• Dawet, iced sweet dessert that contains droplets of green rice flour jelly,coconut milk and palm sugar syrup.
• Lopis, traditional sweet cake made ofglutinous rice, served with grated coconut and drizzled with thick coconut sugar syrup.

• Cuisine of Indonesia
• List of Indonesian dishes
• Madurese people
• Javanese cuisine

• Indonesian cuisine
• Madurese cuisine
• Indonesian cuisine-related lists

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