Ariyani Tedjo

Serious amateur food photographer with formal, professional background in food and hospitality industry in Switzerland, USA, and Indonesia.
Indonesia
Indonesia

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2,082 stock photos, vectors, and illustrations are available royalty-free.

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Rendang Padang. Spicy beef stew from Padang, Indonesia. The dish is arranged among the spices and herbs used in the recipe.
Nasi Goreng Jawa. The popular Indonesian rice dish of fried rice; cooked Javanese style with sweet soy sauce. Accompanied with condiments of chili sauce, pickled cucumber, crackers, and omelet.
Nasi Tutug Oncom. Traditional Sundanese meal of rice mixed with fermented soybean; accompanied with fried chicken, tempeh, tofu, salted fish, vegetables dishes, chili paste and crackers.
Ayam Bakar Padang. Traditional grilled chicken with spices from Minangkabau, West Sumatra.
Nasi Lemak Medan. A Malay meal of aromatic seasoned rice with Beef Rendang, Egg in Chili Paste, Potato Stick Crisp, Peanuts and Anchovies, Potato Patty, Long Beans, Cucumber, Chili Paste and Crackers.
Nasi Padang. Popular Minang meals of rice with Beef Rendang and Jackfruit Curry while the other with Chicken Curry and Cassava Leaves. Both have Chili Shrimps, Omelette and Green Chili Paste.
Nasi Liwet Sunda. A traditional Sundanese rice dish of white rice cooked with spices and topped with anchovies, chili peppers and broad beans
Sambal Dabu-dabu. Traditional Minahasan fresh salsa of  chopped tomato and chili peppers in artistic styling.
Lontong Cap Go Meh. Peranakan dish of rice cake soup with chicken curry, spicy chayote squash curry, spicy shrimp stew, soy-braised eggs, ground roasted soybean, ground roasted shrimps, and crackers.
Soto Betawi. Traditional beef and offal soup from Betawi, Jakarta. Served in a bamboo bowl on an earthenware plate, with wooden spoon and fork. Placed on a wooden table; decorated with sackcloth.
Ranggining. A unique kind of Rengginang, made from variety of traditional tapioca and rice crackers sticked together and shaped into a disc.
Soto Mie Bogor. Traditional Sundanese beef noodle soup with spring roll, cabbage, and tomato from Bogor, West Java. Served with chili sauce and lime halves.
Nasi Padang with Rendang. Popular Minang meal of steamed rice with Beef Rendang (Padangnese spicy beef stew), Chili Shrimps, Omelette, Jackfruit Curry and Green Chili Paste.
Soto Betawi. Traditional beef and offal soup from Betawi, Jakarta. The soup has been preplated in a bowl; ready to be served. It is surrounded by some of the condiments.
Nasi Goreng Rendang. Indonesian fried rice with Beef Rendang and its spice mix.
Ayam Bakar. Indonesian char-grilled chicken. Arranged on bamboo tray lined with banana leaf. Served with extra spice paste, chili paste, fresh green vegetables, fried tofu and steamed rice.
Otak otak. Grilled fish cake parcels from Betawi, Jakarta. Served with two kinds of spicy sauces.
Hong Kong Roast Meal. Assorted roast and barbecue meat and duck, accompanied with several other side dishes.
Pastel Goreng. Peranakan snack of fried puff pastry with filling of sautéed vegetable and chicken. Served in woven basket garnished with celery leaves; accompanied with spicy peanut sauce.
Nasi Campur Bali. Balinese dish of steamed rice with variety of side dishes, such as Sate Lilit, Ayam Pelalah, Telur Dadar, Kacang Teri, Jukut Urap, Kerupuk.
Snowskin Mooncake. New variation of mooncake; mochi dough filled custard, red bean or mung bean pastes then moulded in mooncake mould.
Ayam Goreng Penyet. Javanese smashed fried chicken dish with red chili paste. Accompanied with tempeh, soy bean curd, and fresh vegetables.
Nasi Gudeg. A signature rice dish from Jogjakarta. Jack fruit stew accompanied with spicy stew of cattle skin crackers and white chicken curry. In the background are the individual dish of gudeg meal.
Mocktail of Sugar Cane and Coconut Water with Lime
Wedang Angsle. Traditional Javanese warm dessert of sago pearls, rice noodles, agar agar, palm fruit, mung beans, peanuts in ginger and coconut milk soup. Served with sesame and rice cake on side.
Market stall of traditional Indonesian sweet and savoury snacks
Ikan Bakar Dabu-Dabu. Popular dish of grilled fish with fresh and spicy tomato salsa from Manado. Served on a wooden block lined with broad leaves.
Kaya Toast. Popular breakfast in Singapore, toasted sandwich of  Malay kaya jam (coconut milk and egg jam).
Snowskin Mooncake with Blue Pea. New variation of mooncake for the Mid-Autumn Festival. The Chinese letters in the rabbit pattern means Mid-Autumn.
Snowskin Mooncake. New variation of mooncake; mochi dough filled custard, red bean or mung bean pastes then moulded and imprint in mooncake mould.
Bika Ambon. Tapioca sponge cake from Medan, North Sumatra.
Market stall of traditional Indonesian sweet and savoury snacks
Salted Egg Yolks. The yolks of salted duck eggs; to be used in several Chinese dishes, including Zongzi.
Lenjongan. Traditional Javanese snacks commonly sold on bamboo tray; consists of Tiwul, Sawut, Ketan, Cenil, Lupis, Grontol Jagung. The seller is scooping Tiwul onto a banana leaf bowl called pincuk.
Assorted sweet pastes, salted egg yolk and pastry dough for mooncake
Traditional baked mooncake for Mid-Autumn Festival. The translation of the Chinese characters in the mooncake is mid-autumn.
Yue Bing. Traditional baked mooncake for Mid-Autumn Festival. The translation for the Chinese characters in the mooncake is mid-autumn.
Agar-agar Gula Merah. Javanese dessert of agar-agar with brown palm sugar and coconut milk.
Nasi Tutug Oncom. Traditional Sundanese rice dish of steamed rice mixed with seasoned Oncom.
Snowskin Mooncake. New variation of mooncake; mochi dough filled with custard or bean pastes then moulded in mooncake mould. The Chinese letters on mooncake and the mould stamp mean mid autumn.
Snowskin Mooncake with Blue Pea. New variation of mooncake for the Mid-Autumn Festival. The Chinese letters in the rabbit pattern means Mid-Autumn.
Mango and Pomelo. A popular Chinese dessert of pomelo and tapioca pearls in mango soup. Served in old fashioned glass on a square plate embossed with flower. Arranged on a rustic wooden table.
Gyudon. A very popular Japanese rice bowl; topped with thin slices of beef that has been simmered in soy sauce mixture. Garnished with  pickled ginger.
Yue Bing. Traditional Chinese pastry of baked mooncake to celebrate the Mid-Autumn Festival. The Chinese characters on one of the cake mean Mid-Autumn.
Yue Bing. Traditinal Chinese pastry of baked mooncake to celebrate the Mid-Autumn Festival. The Chinese characters on one of the cake mean Mid-Autumn.
Padang Minang Rijsttafel. Several dishes from Minangkabau cuisine accompanied with green chili paste and steamed rice.
Ikan Tude Bakar Sambal Dabu. A popular Minahasan dish of grilled mackerel fish topped with Sambal Dabu-Dabu (Minahasan chopped chili salsa).
Himeji, Japan - November 23, 2019: Autumn leaves surrounding a building in Engyo-ji temple ground.
Jakarta, Indonesia - August 12, 2020: Teas from various local brands on display; focus is made to Teh Tjap Kepala-Djenggot from Surakarta (Solo), Central Java.
Jakarta, Indonesia - August 12, 2020: Teas from various local brands on display; focus is made to Teh Cap Poci from Tegal, Central Java.
Cakalang Fufu Rabe Rica. Minahasan dish of shredded smoked Cakalang (skipjack tuna) with crushed red chili pepper and chopped green tomato.
Aneka Masakan Padang. Popular dishes from a Padang eatery, served on layers of plate stacks.
Jenang and Cendol. Assorted traditional Javanese dessert porridges (Jenang or Bubur Jawa) and pandan jelly; served traditionally in earthenware pots.
Market stall of traditional Indonesian sweet and savory snacks. Here seen the seller is scooping snack called Cendol; while the buyer is standing nearby.
Market stall of traditional Indonesian sweet and savory snacks. Here seen the lady seller scooping a snack called Tiwul from the tray.
Siomay Bandung. Sundanese steamed fish dumplings with egg, cabbage and potato;  served with spicy peanut sauce.
Siomay Bandung. Sundanese steamed fish dumplings with egg, cabbage and potato;  served with spicy peanut sauce.
Ikan Woku. Minahasan styled dish of fish braised with lightly-crushed red chili pepper.
Es Pisang Ijo. Traditional dessert of plantain banana roll with coconut milk custard from Makassar (Ujung Pandang), South Sulawesi.
Ayam Goreng. Traditional Indonesian-styled fried chicken. Served with the savoury crispy crumbs.
Ayam Goreng Penyet. Javanese smashed fried chicken dish with red chili paste. Accompanied with side dishes of tempeh, bean curd, vegetables and steamed rice.
Zongzi or Bakcang. Chinese savoury sticky rice dumplings in bamboo leaves wrapping; arranged in a woven rattan basket.
Ang Ku Kueh or Kue Ku. Steamed Chinese pastry of glutinous rice skin with mung bean filling; shaped into tortoise shell. Popular in China, Singapore, Malaysia, Indonesia and Philippines.
Potato and Vegetable Croquettes. Dutch fried snack of mashed potato and vegetable ragout.
Ketan Gurih Serundeng. Sundanese snack of steamed glutinous rice with topping of sweet and savoury toasted coconut.
Ketan Gurih Serundeng. Sundanese snack of steamed glutinous rice with topping of sweet and savoury toasted coconut.
Ketupat Lebaran. Traditional celebratory dish of rice cake with several side dishes, popularly served during Eid celebrations.
Nasi Tumpeng Nusantara. The elaborate Indonesian rijsttafel of yellow yice with seven side dishes from several regional cuisines in the country.
Es Campur. Icy Asian dessert of red ruby pearls, jelly bubbles, noodle jelly, and basil seeds in sweet coconut milk soup.
Nasi Campur Bali. Popular Balinese meal of rice with variety side dishes, which are served together with the rice and more as optional extras.
Sticky Rice. Partially cooked and seasoned sticky rice, to be used in making Zongzi.
Ayam Goreng Padang. Traditional fried chicken with spice crumbs from Minangkabau, West Sumatra.
Es Kuwut. Traditional Balinese fruit cocktail of honeydew, coconut, basil seeds and lime.
Egg Noodles with Minced Chicken. A Chinese food staple of egg noodles with minced chicken flavoured with soy sauce.
Laksa Medan. Peranakan fish noodle soup popular in Medan, North Sumatra. Also known as Asam Laksa in Penang, Malaysia.
Es Campur. Icy Asian dessert of red ruby pearls, jelly bubbles, noodle jelly, and basil seeds in sweet coconut milk soup.
Ayam Bekakak. Traditional Sundanese char-grilled chicken. Accompanied with Sambal Goang, Nasi Tutug Oncom, Tapioca Crackers and other Side Dishes
Lalapan. Assorted fresh and plainly cooked vegetables, to accompany many Indonesian meat side dishes.
Ayam Goreng Penyet. Javanese smashed fried chicken dish with red chili paste. Accompanied with tempeh, soy bean curd, and fresh vegetables.
Ayam Goreng Penyet. Javanese smashed fried chicken dish with red chili paste. Accompanied with side dishes of tempeh, bean curd, vegetables and steamed rice.
Zongzi or Bakcang. Chinese savoury sticky rice dumplings in bamboo leaves wrapping; arranged in a woven rattan basket. One has been cut halved and shown on the basket.
Ikan Bawal Goreng. Popular Indonesian seafood dish of fried fish.
Lontong Sayur Medan. Rice cake soup with vegetable curry, egg with chili paste, fried rice noodle, and crispy tempeh; a opular vegetarian dish in Medan, North Sumatra.
Nasi Tumpeng Nusantara. The elaborate Indonesian rijsttafel of yellow rice with seven side dishes from several regional cuisines in the country.
Es Dawet. Javanese cold dessert of rice noodle jelly, grass jelly with coconut milk and jackfruit infused coconut brown sugar.
Snowskin Mooncakes of Matcha Flavour and Custard Filling for Mid-Autumn Festival
Snowskin Mooncakes of Cocoa Flavour  and Custard Filling for Mid-Autumn Festival
Snowskin Mooncakes of Blue Butterfly Pea and Durian Filling for Mid-Autumn Festival
Snowskin Mooncakes of Various Flavours for Mid-Autumn Festival
Snowskin Mooncake in individual packaging and sealed with flower sticker
Snowskin Mooncake in individual packaging and sealed with flower sticker
Mooncake moulds and stamps on bamboo tray. The Chinese characters' translation on the stamp is mid-autumn.
Mooncakes arranged on lined-baking sheet; ready to be baked
Making Mooncake. A mooncake has been rolled into a ball and being dusted with flour; ready to be moulded.
Freshly baked mooncakes on rustic baking sheet
Making Mooncake. A mooncake is being moulded using plastic mould. The mould is being lifted, leaving the moulded mooncake on the board.
Making Mooncake. Three mooncakes after being moulded; ready to be baked.
Sate Ayam Blora. Chicken satays from Blora regency in Central Java. Served with peanut sauce, rice or rice cake, yellow curry soup, and assorted condiments.
Sate Buntel Solo. Char-grilled minced lamb satay from Solo/Surakara, Central Java. Arranged on rustic wooden tray with the condiments.
Yue Bing. Traditional baked mooncake for Mid-Autumn Festival. The translation of the Chinese characters in the mooncake is mid-autumn.
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