There are many different traditional foods in Indonesia. The amusing thing about them is how similar some of them are to one another. Sometimes, it can be challenging to tell them apart. Check out some foods that share many characteristics with one another but are different.

  1. Kupat Tahu and Ketoprak

Indonesians love their breakfast dishes of Ketoprak and Kupat Tahu. Tofu and peanut sauce make for a delicious combination.

Ketoprak originated in DKI Jakarta and Cirebon. Meanwhile, Kupat Tahu originated in a variety of regions, the most well-known of which is Kupat Tahu from Singaparna, Garut. Kupat Tahu and Ketoprak are both served with peanut sauce. Additionally, both of them make use of the same ingredients, including bean sprouts, tofu, and ketupat. However, Ketoprak differs in that it is typically served with bihun (rice noodles) and is finished with a crispy omelet or hard-boiled egg.

  1. Lotek and Gado-gado

Due to the fact that both of these dishes are served as vegetables with peanut sauce, they are both recognized as genuine Indonesian salads.

Gado-gado is made from boiled vegetables. Lotek, on the other hand, is made from either cooked or raw vegetables. Furthermore, the fundamental components are different. Typical ingredients for gado-gado include lettuce, cauliflower, string beans, bean sprouts, cucumber, potato, and hard-boiled eggs. Lotek‘s usual ingredients include chayote, water spinach, tofu, string beans, and bean sprouts. However, there is no egg.

  1. Coto and Soto

They sound remarkably similar just from the names. They both originated in Indonesia and are soup-style dishes or dishes served with broth. Not only that, but both of these dishes are served with coconut milk and meat cutlets. 

So what’s the difference? 

The color of the broth is one of the most noticeable differences. Due to the turmeric in the broth, soto will have a clear yellow color. On the other hand, the broth on Coto Makassar will appear darker due to the addition of ingredients like tauco and fried peanuts.

  1. Bandros and Pukis

The fact that both Pukis and Bandros cuisine are half circles is one of their similarities. However, the taste is what sets them apart the most; Bandros is saltier and Pukis is sweeter. The ingredients are another area of distinction. Pukis made with all-purpose flour and bandros made with coconut and rice flour

Originally written in Indonesian by CNN Indonesia