Plantaj

Plantaj is a traditional Indonesian dish originating from the city of Bandung, West Java. The name "plantaj" is derived from the Javanese word *plentang*, meaning "to spread," which refers to the method of cooking the dish. It is a type of fried rice that combines various ingredients, often featuring a mix of vegetables, meat, and sometimes seafood, all seasoned with a blend of spices and herbs.

The dish typically consists of rice cooked with a combination of ingredients such as potatoes, carrots, cabbage, peas, and sometimes beef, chicken, or shrimp. The vegetables are first sautéed in oil before being mixed with the rice, which is then fried until crispy and golden. A key characteristic of plantaj is its rich, savory flavor, achieved through the use of spices like turmeric, garlic, shallots, and sometimes a touch of soy sauce or kecap manis (sweet soy sauce). The dish is often garnished with fried shallots or a sprinkle of sesame seeds.

Plantaj is commonly served as a street food or casual meal, enjoyed by locals and tourists alike. It is particularly popular in Bandung, where it can be found at food stalls, warungs (small eateries), and local markets. The dish is versatile and can be customized with different proteins and vegetables based on regional preferences or dietary restrictions. Its hearty and flavorful nature makes it a beloved staple in Indonesian cuisine, reflecting the country's diverse culinary traditions.