rendang

— Look for gado-gado and lothek, a pair 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 chicken, accompanied by peanut sauce and blocks of sticky rice; the long-simmered stew called beef rendang; chicken or beef noodle soup; and cendol, iced coconut milk laden with green rice noodles and tiny cubes of colored jelly, and laced with palm sugar.