My personal favorite is Java food Rawon.
Rawon is a kind of beef soup, which is made of many spices, but the most important one is keluak or Pangium edule. Keluak gives it a unique black/dark color in soup. Wang Luocai has a strong taste.
Usually served with green onions, fried shallots, salted eggs, biscuits (usually biscuits Wudang ~ shrimp cakes-the big things in the upper left corner of the picture), and of course white rice. Most people will add Ba Shen spicy flavor to increase the spicy flavor of sashimi.
Keluak/pucung kepayang fruit
As I mentioned before, the main raw material of Wang Luo is karayak, but there is a Balinese dish that does not use karayak.
The seeds in the fruit are used for cooking.
Keluak, ung (Pucung), Kepayang (Kepayang) or Pangium edule are an interesting choice of spices, because in its original form, the whole tree, including fruits and seeds, is toxic and contains hydrogen cyanide. Pugong's fruit will fall by itself, so it can't be picked, and then soaked in rain 10- 14 days to rot. This will soften the hard shell of Pugong and let it come into contact with soft white fruits and seeds. Then further ferment in a pile of ashes 15 to 40 days.
Fermentation/Cloak Seed Treatment
If improperly prepared or eaten raw, it will lead to HCN poisoning, headache, dizziness and vomiting. Or like an alcoholic. So we Indonesians call it mabuk kepayang ~ drink kepayang fruit. This is also a phrase to express love. As a proof of Yang Guifei's fatal degree, it has been used as an arrow of war in history.
The overnight intercity bus will stop at the restaurant.
Tam has a special place in my heart, because it is my childhood food. When I was 6-7 years old, my grandparents often took me from Jakarta to Malang in East Java by night train. The bus will stop at Luoyuan restaurant for dinner and breakfast. My grandmother and mother often cook raw fish, which is my favorite food.
So if you happen to go to Indonesia, especially Java, you must try Wang Luoyu.