# data[].attributes.body
Seblak is a dish known for its savory and spicy flavor. This dish is made from moist crackers cooked with a rich spice mix, primarily kencur (galangal), garlic, and chilies. Seblak is typically served with a variety of protein sources such as eggs, sausage, meatballs, chicken, or seafood, and can also be topped with vegetables or noodles.

# data[].attributes.body
Nasi Goreng is a savory and sweet dish made with pre-cooked rice stir-fried with a mixture of spices, sweet soy sauce (kecap manis), and various ingredients like chicken, prawns, or egg. It is a highly popular and versatile meal enjoyed for breakfast, lunch, or dinner and is considered a national dish of Indonesia.

# data[].attributes.body
Lontong is Indonesia rice cake made with boiling rice tightly packed inside banana leaves. Lontong is commonly served with rich and flavorful side dishes, such as gado-gado (vegetable salad with peanut sauce), soto (Indonesian soup), opor ayam (coconut chicken stew), and as part of the dish lontong sayur, which includes a coconut milk-based vegetable soup.

# data[].attributes.body
Soto Bandung is a West Javanese specialty featuring beef in a clear, savory broth with radish, tomatoes, and fried soybeans, distinguishing it from other soto dishes. Typically served with rice, lime juice, fried onions, celery, and crackers, the dish boasts a unique flavor due to its refreshing broth.

# data[].attributes.body
Cireng is a popular Indonesian street snack originating from West Java, made from deep-fried tapioca flour dough that is crispy on the outside and chewy on the inside. The name "cireng" is a Sundanese abbreviation for "aci digoreng," meaning "fried tapioca starch". It can be plain or have various fillings and is often served with spicy sweet soy sauce or rujak (Indonesian sauce) sauce.

# data[].attributes.body
Batagor is a popular Indonesian street food from West Java, particularly Bandung, that is an abbreviation of "bakso tahu goreng," which means "fried meatball and tofu". It consists of fried tofu and fish dumplings, often made with tenggiri (Spanish mackerel). The dish is typically served with a rich peanut sauce and sometimes other accompaniments like kecap manis (sweet soy sauce), chili, and lime juice.

# data[].attributes.body
Siomay is an Indonesian shumai-inspired dish of steamed fish dumplings, served with steamed vegetables like cabbage, potatoes, and bitter melon, as well as tofu and boiled eggs. The dish is assembled and cut into bite-sized pieces before being generously drizzled with a signature spicy peanut sauce, sweet soy sauce, and a touch of lime juice.

# data[].attributes.body
Bakso is a popular Indonesian dish featuring meatballs, traditionally made from ground beef, tapioca flour, and spices, served in a flavorful broth with noodles, vegetables, and often accompanied by condiments like sweet soy sauce and chili sauce. Meatballs can vary by type, such as smooth (bakso halus), textured with tendon (bakso urat), or even containing a hard-boiled egg (bakso telur)