Try to find gado-gado and lothek, a set of vegetable salads with crunchy highlights, awash in sauce that’s hand-ground (and spiced to order) for each customer; combro, a deep-fried, chili-spiked croquette of grated cassava; satay plates of skewered beef and rooster, accompanied by peanut sauce and blocks of sticky rice; https://rendang81245.sharebyblog.com/8630658/getting-my-rendang-to-work