kantja

Kantja is a traditional Indonesian dish that originated from the island of Java. It is a type of sweet and savory stir-fry, often made with thinly sliced beef or chicken. The meat is typically marinated in a mixture of soy sauce, palm sugar, garlic, and sometimes other spices like ginger and chili. It is then stir-fried until tender and slightly caramelized.

The characteristic flavor of kantja comes from the balance of sweetness from the palm sugar and the umami from the soy sauce. The dish is often served with white rice, and can be accompanied by vegetables such as green beans or cabbage. Some variations might include the addition of peanuts or fried shallots as a garnish. The preparation is generally quick, making it a popular choice for a weeknight meal. While beef is common, chicken is also frequently used, and vegetarian versions can be made with ingredients like tempeh or tofu. The name "kantja" itself is believed to derive from the Javanese word for "to taste," reflecting the importance of its distinct flavor profile. It is a staple in many Javanese households and is also found in Indonesian restaurants both domestically and internationally.