Wikipedia

List of Indonesian dishes

This is a list of selected dishes found in Indonesian cuisine.

Tumpeng nasi kuning, the cone shaped yellow rice surrounded by assorted Indonesian dishes, usually served for celebrations and ceremonies

Staple foods

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Name Image Origin/Popularity Type Description
Bihun   Nationwide Rice noodles A thin form of rice noodles (rice vermicelli).
Burasa   Makassar, South Sulawesi Rice cake Rice and coconut milk cake wrapped in banana leaves.
Ketan   Nationwide Rice dumpling or rice cake It is made from sticky rice.
Ketupat   Nationwide Rice dumpling or rice cake It is made from rice packed inside a diamond-shaped container of woven palm leaf pouch.
Kwetiau   Nationwide Rice noodles A type of noodle made from rice with sprawl-shaped.
Lemang   Malay and Minangkabau Rice dish A traditional Malay food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.
Lontong   Nationwide Rice dumpling or rice cake Pressed rice cake inside banana wrapping.
Mi   Nationwide Noodles Food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings.
Nasi gurih Aceh Rice dish Made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma.
Nasi jagung   Madura and East Nusa Tenggara Cornmeal Boiled 'rice' substitution made from cornmeal, common in drier parts of Indonesia.
Nasi putih   Nationwide Steamed rice Steamed rice as staple food.
Papeda   Eastern Indonesia Congee Sago congee, the staple food of Eastern Indonesia.
Tiwul   Java Cassava Boiled 'rice' substitution made from dried cassava.

Main dishes

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Curries

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Name Image Origin/Popularity Type Description
Gudeg   Yogyakarta and Central Java Curry dish Unripe jackfruit boiled for hours in palm sugar and coconut milk, added with spices for its sweet flavour and brown colour. Served with rice, boiled egg, chicken, and sambal krechek.
Gulai   Minangkabau / Nationwide Curry dish Indonesian curry characterised with yellow colour from turmeric and coconut milk. The most popular variants of gulai are gulai ayam, gulai kambing, and gulai otak.
Gulai ayam   Nationwide Curry dish, chicken dish Chicken cooked in a spicy, rich, yellowish, curry-like sauce called gulai.
Kalio   Minangkabau Curry dish, meat dish A type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated.
Kari ayam   Nationwide Curry dish, chicken dish A type of curry dish cooked using chicken and spices.
Kari domba   Malay and Minangkabau Curry dish, meat dish A type of curry dish cooked using lamb or mutton. It is popular during Eid ul-Adha.
Kari kambing   Nationwide Curry dish, meat dish A type of curry dish prepared with goat meat. Usually served with roti canai. It is popular during Eid ul-Adha.
Kari kepala ikan   Malay Curry dish, seafood A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine.
Kari rajungan   East Java Curry dish, seafood A type of curry dish cooked using portunidae.
Kari udang   Sumatra Curry dish, seafood A type of curry dish cooked using shrimp.
Kuwah eungkôt yèe Aceh Curry dish, seafood A shark gulai cooked using herbs and spices that are very distinctive, such as temurui leaves and kaffir lime leaves.
Kuwah pliek u   Aceh Curry dish An Acehnese gulai-like dish cooked using oilcake, melinjo, long beans, peanuts, papaya leaves, cassava leaves, kecombrang bamboo shoots, snails, and spices.
Opor ayam   Nationwide Curry dish, chicken dish, meat soup Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Eid ul-Fitr celebration in many parts of Indonesia.
Rendang   Minangkabau/ Nationwide Curry dish, meat dish Chunks of beef stewed in coconut milk and spicy thick curry gravy.[1] It is usually served during Eid ul-Fitr.
Tempoyak ikan patin   Palembang Curry dish, seafood Catfish served in sweet and spicy fermented durian curry.

Meals

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Name Image Origin/Popularity Type Description
Arsik   Batak, North Sumatra Spicy fish Mandailing-style spiced carp with torch ginger and andaliman.[2]
Ayam bakar   Nationwide Chicken dish (grilled chicken) Charcoal-grilled spiced chicken.[3]
Ayam bumbu rujak   Javanese Chicken dish Grilled or stir-fried chicken served with a spicy-sweet Rujak sauce.
Ayam cincane   Kalimantan Chicken dish Grilled chicken with spices.
Ayam geprek   Javanese Chicken dish (fried chicken) Crispy battered fried chicken crushed and mixed with hot and spicy sambal.
Ayam goreng   Nationwide Chicken dish (fried chicken) Spiced chicken fried in coconut oil.[4]
Ayam goreng kalasan   Kalasan, Yogyakarta Chicken dish (fried chicken) Fried free-range chicken with kremes (crispy fried granules).
Ayam kecap   Java Chicken dish Chicken simmered or braised in sweet soy sauce.
Ayam kodok Nationwide Chicken dish A stuffed and roasted chicken. Prepared by deboning a chicken, and then stuffing it with a mixture of seasoned meat and vegetables, and a hard boiled egg. The chicken is then optionally steamed before it is roasted. Usually served during Christmas.
Ayam pansuh Kalimantan Chicken dish A chicken meat cooked in bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant.
Ayam penyet   Javanese Chicken dish (fried chicken) Fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh.
Ayam percik   Malay Chicken dish (grilled chicken) Grilled chicken with a spicy, curry-like sauce.
Ayam pop   Minangkabau Chicken dish Padang-style skinless pale fried chicken, served with distinct sambal.
Ayam rica-rica   Minahasan Chicken dish Chicken dish served with rica-rica condiment.
Ayam taliwang   Lombok, West Nusa Tenggara Chicken dish (roasted chicken) Grilled or fried chicken with a sambal sauce.
Ayam tandori   Indian Indonesian Chicken dish (roasted chicken) Roasted chicken marinated in yoghurt and spices in a tandoor.
Ayam tangkap   Aceh Chicken dish Traditional fried chicken served with leaves such as temurui leaves and pandan leaves that are roughly chopped and fried crispy.
Babi guling   Bali and Minahasa Roasted meat Balinese cuisine-style roast pork; comparable to Hawaiian luau-style pig. In Minahasa, North Sulawesi it is called babi putar.
Babi kecap   Chinese Indonesian Braised meat Braised pork with sweet soy sauce.[5]
Babi panggang   Batak, Balinese, and Indo Roasted pork Pork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables).
Bandeng presto   Javanese Seafood A pressure cooked milkfish that soften the finer fish bones. The pressure cooking also help the spices to seep into the flesh of milkfish perfectly.
Bebek goreng   Nationwide, especially popular in East Java and Bali Fried duck Traditional seasoned fried duck, served with sambal hot and spicy chili paste.
Betutu   Bali and West Nusa Tenggara Roasted poultry Poultry or duck filled with spicy seasonings, roasted usually for at least 8 hours.
Bistik jawa Javanese Beefsteak Javanese beef steak, a European-influenced dish. The dish consists of beef tenderloin braised with sweet soy sauce, Worcestershire sauce, vinegar, garlic, nutmeg, and black pepper. It is usually served with carrots, string beans, tomatoes, hard-boiled eggs, fried potatoes, and sweet-and-sour mayonnaise on the side. This dish similar to selat solo.
Botok or bobotok   Java Shredded coconut Made from shredded coconut flesh which has been squeezed of its coconut milk, often mix with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed.
Botok tawon   Banyuwangi, East Java Insect dish A type of botok that made from bee larvae.
Brengkes tempoyak iwak lais   Palembang Fish dish Lais fish seasoned with tempoyak fermented durian sauce, cooked inside banana package.
Buntil   Java Fish dish Grated coconut mixed with anchovies and spices, wrapped in papaya, cassava, or taro leaves, then boiled in coconut milk and spice.
Burgo   Palembang, South Sumatra Pancake A folded rice pancake served in savoury whitish coconut milk-based soup.
Cakalang fufu   Manado, North Sulawesi Grilled smoked fish Grilled smoked tuna skipjack fish skewered with bamboo.
Chai tow kway   Chinese Indonesian Dim sum A type of dim sum with main ingredients steamed rice flour and shredded white daikon.
Cincalok   Malay Fermented food Fermented small shrimps or krill.
Dengke mas na niura Batak Fish dish Na niura fish cooked by fermenting by main spices namely asam batak and kecombrang. This food tastes like fresh fish but without a fishy odor. Naura becomes delicious because of spices itself.
Empal gepuk   West Java Meat Beef shank smashed until soft then soaked in coconut milk. It is then fried when made to order.
Garang asem   Javanese Chicken dish Chicken dish cooked using banana leaves and dominated by sour and spicy flavor.
Haisom cah jamur   Chinese Indonesian Seafood Sea cucumber stir fried with mushroom and vegetables.
Iga babi   Balinese Roasted meat Balinese pork ribs.
Iga penyet   Java Fried ribs Fried prised beef spare ribs with chili shrimp sauce (terasi).[6]
Ikan asin   Nationwide Salted dried fish Salted and sun-dried fishes of various species. It is often served accompanied with steamed rice and sambal chili paste.
Ikan bakar   Nationwide Grilled fish Charcoal-grilled spiced fish/seafood.[7]
Ikan goreng   Nationwide Fried fish Spiced fish/seafood deep fried in coconut oil.
Ikan kuah asam   Manado, North Sulawesi Spicy and sour fish dish Seafood fish (usually red snapper or trevally) cooked with Manadonese sour and spicy sauce/soup.
Kepiting saus padang   Nationwide, but especially Minangkabau Seafood Crab served in hot and spicy padang sauce.
Kepiting saus tiram   Nationwide, but especially Chinese Indonesian Seafood Crab served in savoury oyster sauce, garlic, ginger, and scallion.
Krechek   Java Spicy stew Spicy stew made from krupuk kulit (skin cracker), potato, and soy beans.
Krengsengan Java Meat dish (usually Mutton) Mutton sautee with sweet soy sauce and petis udang, the Indonesian translation for (black shrimp paste).
Laksan   Palembangese Fishcake Dish made from sago and fish. This dish made in an oval shape with almost pempek flavor, but served with coconut milk sauce.
Lawar   Bali Vegetable and meat dish A traditional Balinese cuisine dish served with rice and other dishes. It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with a plethora of herbs such as lemon grass, kaffir lime leaves, shallots, and garlic.
Na tinombur Tapanuli, North Sumatra Fish dish Catfish or fish that is processed mujahir burned and served with chili sauce. This dish similar to pecel lele.
Paniki   Manado, North Sulawesi Roasted meat, exotic food Bat cooked in Minahasan-style.
Pannenkoek or panekuk   Nationwide Pancake A Dutch-influenced pancake with larger diameter and thinner.
Pecel lele   East Java, but now available nationwide Fried fish Fried catfish with sambal.
Pempek   South Sumatra, but now available nationwide Fried fishcake Fried fishcake in sweet, sour, and spicy vinegar sauce.
Pepes   Nationwide Cooked food in banana-leaf Fish, meat, tofu, oncom, anchovy, mushroom or any other ingredients cooked inside a banana-leaf package.
Perkedel   Nationwide Fried dish Made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung.
Perkedel jagung   Nationwide Fried dish A corn fritters.
Puyunghai   Chinese Indonesian Egg dish An omelette which is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas.
Rabeg Banten Meat dish Made from mutton with simple ingredients. It is not too dangerous for those who suffer from cholesterol because this foods do not need coconut milk in the processing.
Rintek wuuk   Manado, North Sulawesi Dog meat served in rich and plenty spices Bush meat dish.
Satay, satai or sate   Nationwide Roasted skewered meat, satay Skewered barbecued meat that usually had peanut sauce, or sweet soy sauce. Many type of satay has developed throughout Indonesia. Often eaten with chopped shallots and sambal.
Sate babi   Balinese, Batak, Indo, and Chinese Indonesian Roasted skewered meat, satay A satay that made from pork meat. Popular among non-Muslim community.
Sate bandeng   Banten Grilled fish, satay Deboned milkfish, spiced and grilled in its skin on bamboo skewers over charcoal embers.
Sate kambing   Nationwide Roasted skewered meat, satay A variant of satay that made by grilling goat, lamb, or mutton meat that has been mixed with seasoning. Usually served during Eid ul-Adha.
Sate klatak   Yogyakarta Roasted skewered meat, satay Goat or mutton satay that it uses mainly salt and a pinch of pepper as its main marinating seasoning. The skewers used to grill or roast the satay are made of iron. This dish usually served with gulai.
Sate lilit   Bali Roasted skewered meat, satay Minced meat (pork, fish, or chicken) spiced and wrapped around bamboo or lemongrass stick as handle and grilled on charcoal.
Sate madura   Madurese Roasted skewered meat, satay A Madurese satay made from mutton or chicken, the recipe's main characteristic is the black sauce made from sweet soy sauce mixed with palm sugar, garlic, deep fried shallots, peanut paste, petis, candlenut, and salt.
Sate padang   Padang, West Sumatra Roasted skewered meat, satay A sate that made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt.
Sate taichan   Jakarta Roasted skewered meat, satay A spicy chicken satay in hot sambal sauce, served with lontong.
Sate udang   Nationwide Seafood, satay A type of satay that uses large shrimps or prawns, shelled and cleaned and often with the tails off and lightly grilled.
Seblak   Bandung, West Java Savoury wet krupuk A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with scrambled egg, vegetables, and other protein sources; either chicken, seafood, or slices of beef sausages, stir-fried with spicy sauces including garlic, shallot, sweet soy sauce, and chili sauce.
Se'i   Timorese Smoked meat With smoking or fumigation by using a mixture of salt and spices gives a unique taste.
Selat solo   Solo, Central Java Beefsteak, salad Braised beef tenderloin served in thin watery sauce, served with vegetables and potato. This dish is European-Javanese fusion dish.
Sosis solo   Javanese Sausage A Javanese sausages made from beef or chicken and coated by egg.
Swikee   Purwodadi, Central Java Frog leg dish Frog legs cooked in various sauces.
Tauge ayam   Malay and Chinese Indonesian Meat dish Steamed chicken that served with bean sprouts and light soy sauce flavoured with oil.
Telur asin   Nationwide Egg dish Salted duck egg.
Telur pindang   Nationwide Egg dish Hard boiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices.
Tinorangsak   Manado, North Sulawesi Spicy meat dish Pork, meat, chicken or seafood in spice.
Udang balado   Minangkabau Seafood A hot and spicy shrimp dish.
Woku   Manado, North Sulawesi Spicy dish Chicken or seafood (usually Fish) poured with Manadonese spicy yellow sauce/gravy.

Soy-based foods

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Name Image Origin/Popularity Type Description
Mun tahu   Chinese Indonesian Soy food, tofu dish Soft tofu with minced chicken and shrimp braised in savoury sauce.
Oncom   West Java Fermented food, soy food Fermented beans using Neurospora intermedia mould.
Sapo tahu   Chinese Indonesian Soy food, tofu dish Soft tofu with vegetables, meat or seafood.
Tahu   Nationwide Fermented food, soy food, tofu dish Chinese origin, basically a soy milk cheese. It can be fried, stir fried, stewed, as soup ingredient, even also for sweets.
Tahu campur   Lamongan, East Java Soy food, tofu dish Fried tofu, lontong rice cakes, lentho (fried black-eyed pea patty) or sometimes replaced by perkedel, bean sprouts, lettuce, noodles and krupuk crackers, served in savoury petis-based beef stew.
Tahu goreng   Nationwide Soy food, tofu dish Deep fried tofu.
Tempeh   Nationwide Fermented food, soy food Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe.
Tempeh burger   Nationwide Soy food, hamburger A fusion Javanese burger. Hamburger tempeh buns with salad, sauces or seasonings.
Tumpang   Central Java Fermented dish, soy food Similar to gulai, but rotten tempeh is used as seasoning instead of turmeric. Might add other ingredients such as beef ligaments. This dish can be found in Central and western part of East Java.
Yong tau fu   Nationwide Soy food, tofu dish A tofu dish that consisting primarily of tofu filled with ground meat mixture or fish paste.

Preserved meats

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Name Image Origin/Popularity Type Description
Cha sio   Chinese Indonesian Roasted meat Chinese Indonesia roasted pork meat.
Dendeng   Nationwide, but especially Minangkabau Meat dish A thinly sliced dried meat. It is made of preserved through a mixture of sugar and spices and dried via a frying process.
Pekasam   South Kalimantan Fermented food A freshwater fish that fermented until it tastes sour, then seasoned with chili and sugar.
Serundeng   Java Sprinkle dry meat Beef sauted with grated coconut, garlic, ginger, lemongrass, salt, hot pepper, and terasi. Can be sprinkled on soto, or eaten with sticky rice.

Rice dishes and porridges

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Congees and porridges

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Name Image Origin/Popularity Type Description
Bubur asyura   Sumatra Grain porridge Type of porridge made from grains. Usually served during Islamic New Year.
Bubur ayam   Java Rice porridge, congee Rice porridge served with soy sauce, spices, fried shallots, shredded chicken meat, beans, cakwee, krupuk, and sambal.
Bubur candil   Java Sweet porridge Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk. Similar to kolak biji salak.
Bubur cha cha   Betawi and Malay Sweet porridge A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold.
Bubur kacang hijau   Nationwide Sweet porridge Green beans porridge, sweetened with sugar, and served with thick coconut milk.
Bubur ketan hitam   Nationwide Sweet porridge Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk.
Bubur sumsum   Nationwide Sweet porridge White congee made from rice flour and eaten with brown sugar sauce.
Bubur pedas   Kalimantan Rice porridge Type of porridge made from finely ground sauteed rice and grated coconut. It is popular during Ramadan.
Jagung bose Timorese Corn porridge, grits Grits that usually served with a mixture of kidney beans, peanuts, and se’i.
Tinutuan   Manado, North Sulawesi Rice porridge, congee Rice porridge served with spices, corn, vegetables, cassava or sweet potato, shallots, shredded salted fish, leek, and sambal.

Rice cake dishes

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Name Image Origin/Popularity Type Description
Docang   Cirebon, West Java Rice cake dish A traditional food made of slices of rice cake, cassava leaves, sprouts, and krupuk, served in a thick vegetable sauce called dage, which is made of mashed tempeh mixed with grated coconut.
Ketupat sayur   West Sumatra and Jakarta Rice cake dish Pressed rice cake served with chicken or meat soup in coconut milk, chayote, jackfruit, and kerupuk.
Kupat tahu   Javanese and Sundanese Rice cake dish Pressed rice cake served with fried tofu and bean sprouts in peanut sauce topped with crispy krupuk crackers.
Lontong balap   Surabaya, East Java Rice cake dish Rice cake dish made from lontong, taoge (bean sprouts), fried tofu, lentho (fried mashed beans), fried shallots, sambal petis and sweet soy sauce.
Lontong cap go meh   Betawi and Chinese Indonesian Rice cake dish Lontong (pressed rice cake) served in soup, chicken, egg and meat, especially served on the fifteenth day of the first month of each Chinese year/Cap Go Meh.
Lontong sayur   Betawi Rice cake dish Pressed rice cake served with egg and tofu in coconut milk, common beans, chayote, jackfruit, and kerupuk.

Rice dishes

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Name Image Origin/Popularity Type Description
Nasi ambeng   Javanese and Malay Rice dish A fragrant rice dish that consists of steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng, urap, perkedel, and serundeng.
Nasi ayam Semarang, Central Java Rice dish, meat dish A dish composed of rice, chicken, egg, tofu, and served with a sweet-salty coconut milk gravy.
Nasi bakar   Nationwide Rice dish A traditional steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire.
Nasi bali   Nationwide, but especially popular in Bali Rice dish Balinese-style of mixed rice. The tastes are often distinctly local, punctuated by basa genep.
Nasi bebek   Chinese Indonesian Rice dish, meat dish Made of either braised or roasted duck and plain white rice.
Nasi bebek goreng   Nationwide, but especially popular in East Java and Bali Rice dish, meat dish Traditional seasoned fried duck, served with sambal hot and spicy chili paste, served with steamed rice.
Nasi biryani or nasi briyani   Malay and Indian Indonesian Rice dish A popular mixed rice dish derived from India with local taste, this dish almost similar to nasi kebuli.
Nasi bogana   Tegal, Central Java Rice dish A steamed rice dish wrapped in banana leaves and served with a variety of side dishes.
Nasi campur or nasi rames   Nationwide Rice dish Mixed rice with assorted vegetables and meat of choice.
Nasi dagang   Riau Islands Rice dish A rice dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
Nasi gandul   Javanese Rice dish with beef soup A rice dish served in sweet and spicy beef soup, specialty of Pati Regency, Central Java, Indonesia.
Nasi goreng   Nationwide Rice dish, fried rice (Fried Rice) steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables. The rice is made brown with thick and sweet soy sauce (kecap manis).[8]
Nasi goreng jawa   Javanese Rice dish, fried rice Javanese fried rice, commonly seasoned with sambal.
Nasi goreng kambing   Betawi Rice dish, fried rice Spicy fried rice with goat meat, cooked in ghee.
Nasi goreng pattaya   Malay Rice dish, fried rice A type of fried rice that made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce and cucumber.
Nasi jamblang   Cirebon, West Java Rice dish Rice dish with menus are usually available which include chili fries, tofu vegetables, lung (troop), liver or meat stews, cakes, satay potatoes, scrambled eggs, fried eggs, cooked chili, stewed fish, salted fish, tofu and tempeh.
Nasi jinggo   Bali Rice dish A Balinese typical fast food that is packaged with small portions of banana leaves.
Nasi kabsah   Arab Indonesian Rice dish Mixed rice dish that originating from Arabia.
Nasi kapau   Minangkabau Rice dish A steamed rice topped with various choices of dishes originated from Bukittinggi, West Sumatra.
Nasi kari   Nationwide Rice dish Rice dish mixed with curry (it can be chicken, mutton, or fish head curry).
Nasi kebuli   Betawi and Arab Indonesian Rice dish Steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid.
Nasi kucing   Nationwide Rice dish A traditional rice dish that originated from Yogyakarta and Central Java. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves.
Nasi kuning   Nationwide Rice dish Usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur.
Nasi lemak   Nationwide, but especially popular in North Sumatra and Riau Rice dish It is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. Usually served for breakfast.
Nasi liwet   Solo, Central Java Rice dish Usually rice processed with coconut milk and served with chicken, egg, and spicy broth.
Nasi mandi   Arab Indonesian Rice dish Usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices.
Nasi megono   Javanese Rice dish A rice dish with chopped young jackfruit mixed with coconut and other spices. This dish influenced by Indian cuisine.
Nasi minyak   South Sumatra and Jambi Rice dish A cooked rice with ghee and spices.
Nasi padang   Nationwide Rice dish This term usually means rice with a variety of dishes common in the specific region, cooked in coconut milk and a taste of chili.
Nasi pecel   Java Rice dish Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempeh, traditional cracker, and spiced coconut flakes. Popular in East and Central Java.
Nasi tempong   Javanese Rice dish Steamed rice usually served with fried fish, vegetables, and tempeh. Served with hot and spicy sambal. Specialty of Banyuwangi, East Java.
Nasi tim   Chinese Indonesian Rice dish Steamed rice usually served with chicken and mushroom cooked in sweet soy sauce. Served with ginger.
Nasi timbel   Sundanese Rice dish A hot dish consisting of steamed rice wrapped inside a banana leaf.
Nasi tutug oncom   Sundanese Rice dish A savoury rice dish, made of rice mixed with roasted oncom fermented beans.
Nasi uduk   Betawi Rice dish Steamed rice cooked with coconut milk. It is usually served with variety of vegetables and meat of choice. It is similar to nasi rames, but the rice is steamed.
Nasi ulam   Jakarta Rice dish Steamed rice mixed with kuah semur (sweet soy sauce soup), serundeng (coconut granules) and peanut granules, sliced cucumber and bean sprouts; served with variety of vegetables and meat of choice toppings, such as dendeng daging (beef jerky), omelette, anchovy, fried tempeh and tofu, rice vermicelli, fried mashed potato. It is similar to nasi uduk and nasi rames, but the rice is mixed.
Rijsttafel   Nationwide Rice dish Rice accompanied by side dishes served in small portions.
Tumpeng   Nationwide Rice dish Cone shaped rice surrounded with assorted dishes.
Uli bakar   West Java Sticky rice Grilled sticky rice, commonly eaten with oncom or serundeng grated coconut.

Noodle dishes

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Name Image Origin/Popularity Type Description
Bakmi   Nationwide Noodle dish Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with either pork fat, chicken fat, or beef fat.
Bihun goreng   Nationwide Noodle dish Fried thin rice noodles with spices and chili darkened with kecap manis.
Char kway teow   Chinese Indonesian Noodle dish This dish is commonly stir-fried with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients.
I fu mi   Nationwide Noodle dish It is a crispy deep-fried thick noodle dish served in a thick savory sauce with pieces of meat or seafood and vegetables.
Kwetiau ayam   Chinese Indonesian Noodle dish Flat noodle with chicken, sometimes served with pangsit (wonton) and bakso (meatball) soup.
Kwetiau goreng   Nationwide Noodle dish Stir fried flat noodle, similar to char kway teow.
Kwetiau siram sapi   Chinese Indonesian Noodle dish A dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal served either dry or with soup.
Laksa   Nationwide Noodle dish A spicy noodle soup derived from Peranakan cuisine which has various types. It consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.
Laksa banjar   Banjarmasin, South Kalimantan Spicy noodle dish Steamed noodle-like balls, made from rice flour paste, served in a thick yellowish soup made from coconut milk, ground spices, and snakehead fish broth.
Laksa betawi   Jakarta Spicy noodle dish Betawi laksa contains rice vermicelli, beansprouts, and dried shrimp broth soup.
Laksa bogor   Bogor, West Java Spicy noodle dish The popular one in Indonesia is Laksa Bogor which contains rice vermicelli, beansprouts, and oncom.
Lakso   Palembang, South Sumatra Noodle dish A spicy noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.
Macaroni schotel   Nationwide Pasta, casserole A type of macaroni casserole that is usually made with cheese, potato, and meat (smoked beef, sausage or tuna).
Mi aceh   Aceh Noodle dish Acehnese Curry noodles. There are two variations: fried and dry, and soupy. Usually made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime.
Mi ayam   Javanese and Chinese Indonesian Noodle dish Chicken noodle dish. Also known as Cui Mie. Usually served with spring onions, fried wontons, and chicken soup.
Mi bakso   Nationwide Noodle dish Noodle soup with bakso meatball.
Mi cakalang   Manado, North Sulawesi Noodle dish Skipjack tuna noodle soup.
Mi caluk   Aceh Noodle dish It is a noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass, and citrus leaf, and served with pieces of vegetables, sliced cucumber and krupuk.
Mi celor   Palembang, South Sumatra Noodle dish A noodle and egg dish. With beansprout and fried shallots. The white sauce is made with a mixture of "ebi" or dried shrimp with a unique taste.
Mi gomak   Batak Noodle dish Thick spicy noodle soup dish served in coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra.
Mi goreng   Nationwide Noodle dish (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage.
Mi jawa   Javanese Noodle dish A traditional Javanese-style noodle.
Mi kangkung   Jakarta Noodle dish Noodle served with kangkung (water spinach), and sweet chicken.
Mi kari   Malay and Indian Indonesian Noodle dish A noodle dish made up of thin yellow egg noodles or bihun with spicy curry soup, sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, and mint leaves.
Mi kering   Makassarese and Chinese Indonesian Noodle dish Dried noodles served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
Mi koba   Bangka Belitung Noodle dish Noodles with fish broth served with boiled egg.
Mi koclok   Cirebon, West Java Noodle dish Noodle in white-coloured extra-thick soup, made of chicken broth and coconut milk and shredded chicken breast.
Mi kocok   Bandung, West Java Noodle dish Noodle in beef broth served with cow's tendons or cartilage.
Mi kopyok   Semarang, Central Java Noodle dish A boiled noodle in garlic soup.
Mi kuah   Nationwide Noodle dish Boiled noodle soup.
Mi ongklok   Wonosobo, Central Java Noodle dish A boiled noodles were made using cabbage, chunks of chopped leaves, and a starchy thick soup called ‘’loh’’. Usually served with satay and tempeh.
Mi pangsit   Nationwide, but especially Javanese and Chinese Indonesian Noodle dish Noodle served with pangsit or soft-boiled wonton.
Soto mi   Nationwide Noodle dish A spicy noodle soup dish.

Soups and stews

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Main article: List of Indonesian soups
Name Image Origin/Popularity Type Description
Asam pedas   Malay and Minangkabau Stew, spicy fish Sour and spicy fish stew dish, popular in Sumatra and Kalimantan.
Ayam buah keluak   Peranakan Stew A chicken rib stew cooked with the nuts from the Pangium edule. For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken rib pieces.
Bak kut teh   Riau Meat soup A pork rib dish cooked in broth.
Bakso   Nationwide Meatball Beef meatballs. Usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), vegetables, tofu, egg (wrapped within bakso, Chinese green cabbage, bean sprout, sprinkled with fried shallots and celery.
Bakso ikan   Nationwide Meatball Small balls that were made from fish.
Bakwan malang   Malang, East Java and Bali Meatball Also known as bakso malang, meatball noodle soup with fried wontons.
Brenebon   Eastern Indonesia Vegetable soups A kidney beans soup with vegetables served in broth seasoned with garlic, pepper and other spices.
Brongkos   Yogyakarta and Central Java Meat stew Meat (beef or mutton) with beans (black-eyed peas or kidney beans) stew, with spicy soup made of kluwek, coconut milk and other spices.
Coto makassar   Makassarese Meat soup A Makassarese beef soup, a traditional beef and offal soto variant from Makassar, South Sulawesi.
Empal gentong   Cirebon, West Java Meat soup Mutton or goat offal soup.
Feijoada   Timorese Meat soup A Timorese beans soup with beef and pork, influenced by Portuguese cuisine.
Kaledo   Donggala, Central Sulawesi Meat soup A traditional cow's trotters soup served in spicy broth.
Katemak Timorese Meat soup A beef soup served with sweet potatoes, sweet corns, and some green vegetables such as cassava leaves and papaya leaves.
Konro   Buginese and Makassarese Meat soup A spicy ribs soup specialty of Makassar, South Sulawesi.
Marak Arab Indonesian Meat soup Goat meat dish with pumpkin and chicken meat. This dish was result of Arab–Indonesian acculturation.
Pallubasa   Makassar, South Sulawesi Meat soup Spicy beef offal soup.
Pindang   Palembang, South Sumatra Fish soup Fish boiled in salt and sour-tasting spices, usually tamarind.
Rawon   East Java Meat soup, stew A beef soup in dark soup. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.
Saksang   Batak highlands Stew Pork or dog meat (or more rarely, water buffalo meat), cooked in its blood, mixed with coconut milk and spices (including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman.
Saltah   Arab Indonesian Stew Dish with the base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah.
Sayur asem   Nationwide Vegetable soup Sour dish (tamarind) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.
Sayur bayam   Nationwide Vegetable soup Spinach and corn in clear soup flavoured with temu kunci.
Sayur lodeh   Nationwide Vegetable soup Mixed vegetables in coconut milk stew.
Sayur oyong   Nationwide Vegetable soup Chinese okra vegetable soup with rice vermicelli.
Sayur sop   Nationwide Vegetable soup A vegetables soup (common beans, carrot, cabbages, potato, celery, cauliflower, fried shallots) with macaroni and bakso or sausage in chicken broth soup, often includes diced chicken.
Sekba   Chinese Indonesian Meat soup Pork offals stewed in mild soy sauce-based soup.
Semur   Nationwide Stew Stew made of kecap manis (sweet soy sauce) and spices, usually uses beef.
Sop buntut   Nationwide, but especially in Java Meat Soup or roasted meat An ox-tail soup, served in clear soup or roasted alone then served with barbecue sauce.
Sop saudara   Makassar, South Sulawesi Meat soup A spicy beef or buffalo soup.
Soto, sroto, coto, or tauto   Nationwide Meat soup A soup of chicken or beef. Many variants of soto has developed across Indonesia. Many types of soto have the colour of yellow because turmeric is added as one of the ingredients.
Soto ayam   Nationwide Meat soup A yellow spicy chicken soup with lontong or ketupat anD rice vermicelli.
Soto betawi   Betawi Meat soup A type of soto that were made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato.
Soto madura   East Java Meat soup A type of soto made with either chicken, beef or offal, in a yellowish transparent broth.
Soto padang   Minangkabau Meat soup A beef rice noodle soup with potatoes and egg, specialty of Padang.
Sup ayam   Nationwide Meat soup A soup made from chicken, simmered in water, usually with various other ingredients.
Sup ercis or erten   Nationwide Vegetable soup A soup that made of thick stew of green split peas, celeriac or stalk celery, onions, leeks, carrots, and often potato. This dish was result of Dutch–Indonesian acculturation. This dish similar to sop senerek.
Sup kambing   Nationwide Meat soup Mutton soup prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, in savoury broth.
Sup krim ayam   Nationwide Meat soup, cream soup Indonesian chicken cream soup.
Sup sarang burung   Chinese Indonesian Bird's nest soup Edible bird's nest soup.
Sup wortel   Nationwide Vegetable soup A soup prepared with carrot as a primary ingredient. It can be prepared as a cream or broth-style soup.
Tekwan   Palembang, South Sumatra Fishcake soup A soup of fishcake with bangkoang and mushroom.
Tengkleng   Java Meat soup Goat bone soup.
Timlo   Javanese Meat soup A beef and vegetable soup. Some versions also have noodles, as a beef noodle soup.
Tongseng   Solo, Central Java Meat soup Goat meat or beef stew dishes in a curry-like soup with vegetables and kecap manis (sweet soy sauce).

Salads and vegetable dishes

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Name Image Origin/Popularity Type Description
Acar   Nationwide Salad, pickles Various chopped vegetables in vinegar.
Asinan   Java Salad, vegetarian food A pickled (through brined or vinegared) vegetable or fruit dish.
Cah kangkung   Nationwide Vegetarian food A vegetable dish of stir-fried water spinach.
Cap cai   Chinese Indonesian Vegetarian food Stir fried of ten types of vegetables dish. There are two types of Cap Cai, Red and White. Red uses Indonesian Tomato Sauce or Ketchup to give it a distinct sweet flavour, while the white one has nothing added to it.
Daun ubi tumbuk   Sumatra, Kalimantan, and Sulawesi Vegetarian food Pounded cassava leaf in spices.
Gado-gado   Java Salad, vegetarian food A mixture of vegetables, shrimp or fish crackers with peanut sauce. Often dubbed the Indonesian salad.
Hutspot   Nationwide Vegetarian food Indo-Dutch-origin boiled and mashed potatoes, carrots, and onions. It can be served with sambal.
Kangkung belacan   Nationwide Vegetarian food Stir-fried water spinach seasoned with shrimp paste.
Karedok   West Java Salad, vegetarian food Raw vegetables served with peanut sauce. An equivalent to Jakarta's Gado-Gado (It's close to East Java pecel, but karedok uses raw vegetables).
Ketoprak   Jakarta Vegetarian food Similar to gado-gado but is served with bihun (rice vermiceli) and salty, hence the whole dish is sometimes called "Bakmi Ketoprak"/Ketoprak noodle).
Kuluban Java Salad, vegetarian food Javanese traditional salad.
Lalap   Sundanese and Javanese Salad, vegetarian food It is a raw vegetable salad served with sambal terasi.
Pecel   Central Java and East Java Salad, vegetarian food Javanese traditional salad served in peanut sauce.
Plecing kangkung   Lombok, West Nusa Tenggara Spicy vegetable Lombok cuisine water spinach in plecing sambal.
Rujak   Nationwide Salad There are many kinds of rujak, the most common one is Rujak Buah (fruit rujak). Rujak manis, is a mixture of fruit covered with sweet and spicy coconut sugar sauce, sometimes ground peanut is also added to the sauce.
Rujak cingur   Surabaya, East Java Vegetables with cow's lips A mixture of vegetables, tofu, tempeh, lontong rice cake, beansprouts with petis black fish paste sauce and slices of boiled cow's lips.
Rujak juhi   Betawi and Chinese Indonesian Vegetables with salted cuttlefish A mixture of vegetables, tofu, noodles, lontong rice cake, potato, and juhi salted cuttlefish served in spicy peanut sauce.
Rujak shanghai   Betawi and Chinese Indonesian Vegetables with boiled seafood A mixture of kangkung water spinach, preserved squid, edible jellyfish, daikon and cucumber, served in thick red-colored sweet and sour sauce, sprinkled with peanuts granules and sambal.
Rujak soto Banyuwangi, East Java Vegetables with soto A unique blend of vegetable salad with soto, include soto daging (beef) or soto babat.
Salad makaroni   Nationwide Salad A type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise.
Tauge goreng   Bogor, West Java Stir fried bean sprout A savoury vegetarian dish made of stir fried tauge (bean sprouts) with slices of tofu, ketupat rice cake and yellow noodle, served in spicy oncom-based sauce.
Terong balado   Minangkabau Vegetarian food, spicy dish Eggplant in balado sauce.
Ulam   Malay Salad, vegetarian food A traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water.
Urap   Javanese Salad, vegetarian food A salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing.
Yee sang   Chinese Indonesian Fish salad Fresh fish salad with sliced vegetables, such as carrot and turnips. Usually served during Chinese New Year.

Breads and sandwiches

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Name Image Region/Ethnicity Type Description
Apam   Nationwide, especially popular in Java Bread, pancake, fermented food A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
Bakpau   Nationwide Bread, dumpling A type of baozi that very typical in Indonesia, filled with chocolate, strawberry, cheese, mung bean, read bean, minced beef, diced chicken, or minced pork.
Bolu gulung   Nationwide Bread, cake A type of Swiss roll that filled with butter cream, cheese, kaya, or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll.
Bolu kukus   Nationwide Bread, cake A sponge cake that mainly only uses wheat flour (without any rice flour and tapioca) with common vanilla, chocolate, or strawberry flavouring, acquired from food flavouring essence as ingredients.
Bolu pandan   Nationwide Bread, cake A light, fluffy, green-colored sponge cake flavored with the juices of pandan leaves.
Chapati   Indian Indonesian Flatbread A thin, unleavened flatbread originating from India, brought by the Indian immigrant to the country.
Kamir   Central Java Bread A round-shaped bread that almost similar to apem, consisting of flour, butter, and egg mixture, sometimes mixed with other ingredients such as Ambon banana or tapai.
Kompia   Java and Lesser Sunda Islands Bread A bread that made of lard, onions, salt and flour. A ball of flour is stuffed with a filling of other desired ingredients and flattened with a rolling pin.
Naan   Arab Indonesian and Indian Indonesian Flatbread A leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as chutney and curries.
Oliebol   Nationwide Bread, dumpling, fried dish Fried dumpling bread or cake, filled with raisins or apple.
Ontbijtkoek   Nationwide, with Dutch-influenced Bread A wheat bread with rich spices usually served during breakfast. This dish was result of Dutch–Indonesian acculturation.
Panada   Manado, North Sulawesi Bread, dumpling, fried dish Fried bread filled with spicy tuna.
Roti bakar   Nationwide Bread, sandwich, toast Toast that served with jam, chocolate, or cheese, commonly known as street food.
Roti bolen   Nationwide Bread, cake Baked pastry with crust layers similar to those of croissant, baked flour with butter or margarine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences.
Roti buaya   Betawi Bread, pastry Crocodile-shaped bread commonly served during Betawi wedding and celebrations.
Roti canai   Acehnese, Malay, Minangkabau, and Indian Indonesian Flatbread Heavy Indian influenced paratha-like roti served with curry (especially goat or lamb curry) or other condiments.
Roti gambang or ganjel rel   Jakarta and Semarang, Central Java Bread, pastry A rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar.[9] Usually served during Dugderan and Ramadhan.
Roti jala   Malay and Minangkabau Pancake A pretty dish that looks like a lace doily due to the way it is made. Usually served with curry goat or lamb goat.
Roti john   Malay Sandwich A Malay omelette sandwich, a European-influenced dish.
Roti konde or roti maryam   Javanese and Arab Indonesian Flatbread A type of roti canai. Their recipes are quite similar and influenced by Indian paratha.
Roti lapis tempe   Nationwide Sandwich A Javanese fusion dish of fried, grilled or otherwise cooked tempeh patties, sandwiched between slices of bread.
Roti meses   Nationwide Sandwich Sandwich bread with sprinkles as filling or topping.
Roti pita   Arab Indonesian Flatbread A yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket.
Roti tisu   Malay Flatbread A thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue.

Snacks and starters

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Main article: List of Indonesian snacks

Savoury snacks

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Name Image Region/Popularity Type Description
Ampo Central Java and East Java Soil food A snack made by soil. The snack consists of pure clay, without any mixture of ingredients.
Arem-arem   Java Dumpling, rice cake Similar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tofu and tempeh.
Bakcang   Chinese Indonesian Dumpling, rice cake Rice cake filled with meats, sometimes beans, mushroom, and salty egg, wrapped in bamboo leaves.
Bakwan   Nationwide Fried dish A traditional fritter consisting of vegetables and batter. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil.
Batagor   West Java Dumpling, fishcake Batagor is actually an abbreviation of bakso tahu goreng (which literally means fried tofu and meatballs), it's a variant of the siomay in which the siomay was deep-fried.
Bitterballen   Nationwide Fried dish A meat-based snack with round-shape, almost similar to kroket.
Cakwe   Java Doughnut, fried dish A long golden-brown deep-fried strip of dough and commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam.
Cilok   Bandung, West Java Dumpling Ball-shaped dumpling made from aci (tapioca starch), cilok is an abbreviation of aci dicolok or "poked tapioca", served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup.
Cimol   Bandung, West Java Fried dish A small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Bandung, West Java.
Cireng   West Java Fried dish A small snack made out of fried tapioca batter
Combro   Sundanese Fried dish A fritter made from grated cassava with round or oval-shape. This dish is filled of oncom and chilli.
Donat jawa   Javanese Doughnut, fried dish A Javanese-style of ring-shaped fritter made from cassava with savoury taste.
Donat kentang   Nationwide Doughnut, fried dish A ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.
Epok-epok   Malay Dumpling, fried dish A dumpling snack usually filled with chicken and potato with a dried curry inside.
Jalangkote   Makassarese Dumpling, fried dish Fried pastry with an empanada-shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten.
Jemput-jemput   Malay Fried dish A traditional Malay fritter snack made from flour and then fried. It is usually round in shape and tends to vary in size.
Kembang tahu   Chinese Indonesian Soy food, tofu dish Soft tofu with warm sweet ginger soup.
Kerak telor   Jakarta Egg dish, omelette It is made from chicken or duck egg made into omelette which is mixed with glutinous rice and spice, it is served with coconut granules.
Kroket   Nationwide Fried dish A type of croquette, made of mashed potato filled with minced chicken.
Kuaci   Nationwide Edible plant seeds A baked plant seeds, it can be sunflower or pumpkin seeds.
Lemper   Java Dumpling, rice cake A traditional rice cake, made from glutinous rice and filled usually with chicken.
Lepet   Javanese, Malay, and Sundanese Dumpling, rice cake Sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). It is similar to lontong, but with stickier texture and richer flavour acquired from coconut milk and peanuts.
Lumpia   Nationwide Spring roll A spring roll, made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
Lumpia semarang   Semarang, Central Java Spring roll Semarang style spring roll, made mainly from cooked bamboo shoots and chicken/prawn. Sometimes boiled quail egg is added. It is eaten with a dipping sauce made from coconut sugar, vinegar and garlic.
Martabak   Nationwide Egg dish, pancake Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate.
Martabak kubang   West Sumatra Egg dish, pancake Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau fusion dish.
Mendoan   Central Java Soy food, fried dish Deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
Nagasari   Nationwide Dumpling, banana cake Steamed rice cake wrapped in banana leaves, and stuffed with banana.
Ngo hiang   Chinese Indonesian Fried dish A deep-fried dish that consisting of vegetables with meat or shrimp seasoned with five-spice powder in a thin egg crêpe.
Otak-otak   Nationwide Fishcake Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce.
Pai ti   Peranakan and Malay Pastry A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
Pangsit   Chinese Indonesian Dumpling, wonton dish, fried dish Fried or soupy wonton filled with chicken or shrimp with sweet and sour sauce or in gravy with noodles.
Pastel   Nationwide Dumpling, fried dish Fried flour dumpling filled with vegetables and meat.
Pastel tutup Nationwide Pie A type of shepherd's pie that made with chicken and several vegetables.
Pisang cokelat   Java Fried dish A savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried.
Pisang goreng   Nationwide Fried dish A battered and deep-fried banana or plantain.
Popiah   Chinese Indonesian Spring roll A spring roll with Chinese origin and Fujian-style. This dish almost equal to lumpia.
Risoles   Nationwide Spring roll, pastry Fried rolls with breadcrumbs filled with vegetables and meat.
Samosa   Malay, Arab Indonesian, and Indian Indonesian Dumpling, fried dish It is a fried or baked dish with a savoury filling, such as spiced potato, curry, cheese or rousong.
Semar mendem   Java Dumpling, rice cake A variant snack almost identical to lemper that made of glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette as wrapper, hence rendering the whole package edible.
Siomay   Sundanese and Chinese Indonesian Dumpling, fishcake A light meal which has a similar form to Chinese Dim Sum, shaped like ice cream cone except the bottom is flat and made traditionally from mackerel fish meat served with peanut sauce, sometimes added with key lime or soy sauce.
Sumpia   Nationwide Spring roll Much smaller and drier lumpia with similar beef or prawn floss filling
Tahu aci   Tegal, Central Java Soy food, tofu dish A small snack made from tofu and flour. Its come from Tegal, Central Java.
Tahu gejrot   Cirebon, West Java Soy food, tofu dish Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot.
Tahu gunting   Surabaya, East Java Soy food, tofu dish Deep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chili.
Tahu sumedang   Sumedang, West Java Soy food, tofu dish Deep fried tofu, served with sweet soy sauce/kecap manis and chili.
Timphan   Aceh Dumpling, banana cake A steamed banana dumpling that consists of glutinous rice flour, ground banana and coconut milk. It is quite similar to Javanese or Buginese nagasari.

Sweet snacks

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Name Image Region/Popularity Type Description
Bagea   Maluku Islands Cake A cake made of sago, has a round shape and creamy color. It has a hard consistency that can be softened in tea or water, to make it easier to chew.
Bahulu   Malay Pastry A Malay traditional cake with soft texture. Usually served for breakfast.
Bakpia   Nationwide, but especially in Java Pastry, bean cake A popular Indonesian bean-filled moon cake-like pastry.
Bakpia pathok   Yogyakarta Pastry, bean cake A small patty of baked pastry filled with sweet mung bean paste.
Brem   Madiun, East Java Sweets Brem is made from fermented tape. Brem is a special snack from Madiun, East Java. The liquid version is light alcoholic beverage also called Brem originated from Bali.
Clorot   Nationwide, but especially Javanese Sweets Sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur (young coconut leaf), and steamed until cooked.
Dadar gulung   Javanese, today nationwide Pancake Usually has a green colour, which is acquired from daun suji or pandan leaves It is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar.
Gethuk   Java Cassava cake Cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut.
Kaasstengels   Nationwide Cookie It is made from dough flour, eggs, margarine, and grated cheese. This cake shaped rectangular. Usually served during Eid ul-Fitr, Christmas, and Chinese New Year.
Kembang goyang   Betawi and Javanese Cookie Made of rice flour which is mixed with eggs, sugar, a pinch of salt, and coconut milk. The dough can be fried after heating the oil and the ‘’kembang goyang’’ mold.
Klappertaart   Manado, North Sulawesi Coconut custard Tart made from flour, sugar, milk, butter, as well as coconut flesh and juice.
Klepon   Nationwide Sweet coconut cake Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice.
Kue ape   Jakarta Pancake A thin wheat flour batter pancake with thicker part on the middle, colloquially called kue tetek (breast cake).
Kue busa or schuimpje   Nationwide Pastry A sweet pastry made of eggs that are beaten until foamy with fine sugar until stiff. Formed using triangular plastic and baked in the oven.
Kue carabikang   Java Cake A traditional cake made of rice flour shaped like flower-chapped and colorful. It tastes sweet.
Kue gapit   Cirebonese and Javanese Waffle A waffle-cracker snack that grilled between iron molds like a waffle generally.
Kue kaak   Arab Indonesian Biscuit, cookie A small circular biscuit as result of acculturation between Arabs and Indonesian.
Kue keranjang   Chinese Indonesian Sweets A food prepared from glutinous rice. Usually served during Chinese New Year.
Kue ku   Betawi, Javanese, and Chinese Indonesian Pastry A small round or oval shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.
Kue leker   Java Pancake, crepe Indonesian crepe that made with wheat flour, eggs, milk, and sugar.
Kue lidah kucing   Nationwide Cookie A type of cookie shaped like a cat's tongue (long and flat). They are sweet and crunchy.
Makmur   Malay Pastry A traditional Malay pastry, made from butter, ghee and flour. Usually served during special occasion of Eid ul-Fitr.
Kue pancong, bandros or gandos   Jakarta and West Java Pastry This cake is made from rice flour and coconut-based batter and cooked in a special mold pan, sprinkled with granulated sugar. Its shape is similar to kue pukis.
Kue pukis   Nationwide Pastry This cake is made from egg mixture, granulated sugar, flour, yeast and coconut milk. The mixture is then poured into a half-moon mold and baked on fire (not oven). Pukis can be said to be actually a modification of waffles.
Kue putri salju   Nationwide Cookie A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow.
Kue rangi   Betawi and Javanese Pastry A Betawi traditional cake that made from a mixture of starch with grated coconut which is baked with a special mold on a small stove.
Kue satu   Java Cookie White-colored traditional cookie with sweet mung beans powder that is crumbled when being bitten.
Kue sus   Nationwide Pastry A baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
Kukis jagung   Nationwide Cookie A type of cookie prepared with corn products.
Laklak   Bali Pancake Balinese traditional little pancake with grated coconut and melted palm sugar.
Lapis legit or spekuk   Nationwide Layered cake A spiced layered cake, made mainly of egg yolk, flour and margarine/butter.
Mochi   Chinese Indonesian and Japanese Indonesian Sweet rice cake Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.
Nastar   Nationwide Pastry It has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it.
Onde-onde   Nationwide Pastry, rice ball Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.
Pinyaram   Minangkabau and Malay Cake A traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk.
Semprong   Nationwide Egg roll A wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove.
Serabi   Java Pancake Rice pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier.
Spekulaas   Nationwide Biscuit, cookie A thin, very crunchy, caramelized, and slightly browned cookie, derived from Dutch cuisine.
Stroopwafel   Nationwide Waffle A wafer cookie made from two thin layers of baked dough joined by a caramel filling.
Terang bulan   Nationwide Pancake Originally a Chinese snack, but nowadays it is labelled as murtabak.
Untir-untir   Java Doughnut, fried dish Dough twist that is fried in peanut oil. It has a shiny and golden look with crispy taste.
Wajik   Nationwide, but especially Javanese Sweets A diamond-shaped compressed sweet glutinous rice cake.
Wingko   Semarang, Central Java Coconut cake A sweet baked coconut cake. This dish almost similar to bibingka.

Crackers, chips, and crisps

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Main articles: Krupuk and kripik
Name Image Region/Popularity Type Description
Amplang   Java and Kalimantan Cracker Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel.
Emping   Nationwide Cracker Crackers made from flattened Gnemon/Belinjo seeds.
Intip   Java Cracker Similar to rengginang but larger. A traditional thick scorched rice cracker, made from cooked rice that stuck in the inner part of rice pot, seasoned with salt.
Kemplang   Malay and Palembangese Cracker Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. This dish similar to amplang.
Keripik   Nationwide Crisps, chips A traditional chips or crisps, bite-size snack crackers that can be savoury or sweet.
Keripik pisang   Nationwide Crisps, chips Crispy banana chips.
Keripik sanjai   Minangkabau Crisps, chips Sliced cassava chips.
Keripik teripang   Surabaya, Gresik, and Lamongan in East Java Crisps, chips A traditional chips or crisps made of dried sea cucumber.
Kerupuk   Nationwide Cracker, crisps Deep fried crisps made from mainly tapioca flour, with added ingredients, such as prawn, fish, or garlic, and even ox/cow skin. It comes in different shapes and colours.
Kerupuk kulit sapi or kerbau   Nationwide Cracker, crisps Cow or buffalo skin crackers.
Kerupuk kulit babi   Chinese Indonesian and Balinese Cracker, crisps Pork skin crackers.
Kerupuk ikan   Nationwide Cracker A deep fried snack made from starch and fish.
Kerupuk udang   Nationwide Cracker A deep fried snack made from starch and prawn.
Rempeyek   Nationwide, but especially Javanese Cracker A deep-fried savoury Javanese cracker, made from flour with other ingredients, bound or coated by crispy flour batter.
Rengginang   Nationwide Cracker A traditional thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices. This dish made into a flat and rounded-shape.
Sale pisang   Java Crisps, chips A chips-like snack that made of bananas which are combed thin and then dried in the sun. After dried in the sun, it can be directly eaten or fried first.

Sweet desserts

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Main article: List of Indonesian desserts
Name Image Region/Popularity Type Description
Agar-agar   Nationwide Jelly Puddings flavoured jellies like almond tofu, as well as fruit aspics.
Angsle Java A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk.
Asida   Maluku Islands Pudding A dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan.
Bibingka   Eastern Indonesia Cake A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas.
Bika ambon   Medan, North Sumatra Cake A type of cake made with as tapioca flour, eggs, sugar, yeast and coconut milk. The yeast creates bubbles, which creates sponge-like holes and gives it a unique spongy texture when it is baked. It is generally sold in pandan and banana flavor, but today it is also available in durian, cheese and chocolate flavour.
Cincau   Nationwide Jelly A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks.
Cendil   Java Sweets, coconut cake Rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.
Dodol or jenang   Java Sweets Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian.
Es lilin   Nationwide Frozen dessert, ice cream Various flavors ice cream with wooden sticks.
Geplak   Yogyakarta Sweets Sweets made from sugar and grated coconut.
Kochi   Malay, Javanese, and Peranakan Dumpling A cake dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
Kolak   Nationwide Sweet cocktail A mix of sweet potato, cassava, banana, pumpkin, diced in bite size pieces and stewed in coconut milk and palm sugar. Sometimes vanilla or ginger are added for extra flavour.
Kue bingka   Banjarese Cake A cake made of mashed potato, flour, eggs, sugar, coconut milk, vanilla, milk and margarine, all mixed as dough and baked until golden brown and cooked.
Kue bugis   Makassarese, Buginese, and Javanese Cake A traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut.
Kue cubit   Nationwide Cake This cake is called kue cubit because of its small size: to eat it one has to pinch it.
Kue cucur   Nationwide Pancake Pancake made of fried rice flour batter and coconut sugar.
Kue lapis   Nationwide Pudding, layered cake A traditional snack of colourful layered soft rice flour pudding.
Kue lumpur surga   Nationwide Cake Cake made from coconut milk, potatoes, flour, and eggs shaped like mud.
Kue maksuba   Palembangese Layered cake A traditional layered cake which is mainly made with duck egg and sweetened condensed milk without any flours. Each cake needs approximately more than two dozens of duck eggs.
Kue mangkok   Java Cupcake Traditional steamed cupcake that similar with bolu kukus.
Kue putri salju   Nationwide Cookie A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow.
Kue putu   Nationwide Sweet coconut cake Similar to klepon, except that it's cylindrical in shape whilst klepon is spherical.
Lupis   Java Glutinous rice cake Glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup.
Madumongso   Java Sweets This snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai (through the fermentation process) and cooked become dodol.
Nata de coco   Nationwide Confectionery, jelly, candy, fermented food A jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus.
Pai susu   Bali Pastry A type of custard tart that consisting of an outer pastry crust filled with egg custard as well as condensed milk and baked.
Pastel de nata   Jakarta and Timor Island Pastry An egg tart pastry dusted with cinnamon, derived from Portuguese cuisine.
Poffertjes   Nationwide Pancake Similar with kue cubit. This cake have a light and spongy texture.
Puding sagu   Sumatra and Eastern Indonesia Pudding A sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings.
Putu mangkok   Nationwide Dumpling, sweet coconut cake A round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar. This dish similar to kue putu.
Putu mayang   Nationwide, but especially Betawi String hoppers Made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar.
Seri muka   Banjarese and Malay Pudding, layered cake A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.
Tapai   Nationwide Fermented food A traditional fermented food of rice or other starchy foods. It has a sweet or sour taste.

Cheeses

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Name Image Region/Popularity Type Description
Dali ni horbo North Sumatra Cheese A cheese-like traditional dish, with a yellowish white appearance with tofu-like texture and milky flavor. Dali is made by boiling buffalo milk coagulated with papaya leaf or unripe pineapple juice.
Dangke South Sulawesi Cheese A traditional cheese that made from buffalo or cow milk. This dish is processed by boiling fresh milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.
Edam   Nationwide Cheese A Dutch cheese made of cows or goats milk. Generally the edam cheese used for cooking kaasstengels.
Litsusu cologanti Lesser Sunda Islands Cheese A type of cheese, with enzymes from litsusu tree as coagulant.

Beverages

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Main article: List of Indonesian beverages

Seasonings and condiments

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Main article: List of Indonesian condiments
Name Image Region Type Description
Abon   Nationwide Sprinkle dry condiments A dried meat product with a light and fluffy texture similar to coarse cotton. Made of beef, chicken, or fish and similar to serundeng.
Balado   Minangkabau Sauce Hot and spicy bumbu that made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and key lime juice in coconut or palm oil.
Bawang goreng   Nationwide Garnish Crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture.
Budu   Sumatra, Riau Islands, and West Kalimantan Sauce An anchovies sauce.
Bumbu kacang   Nationwide Sauce A sauce made from ground roasted or fried peanuts. This sauce used with chicken, meat, and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing, or as dipping sauce.
Colo-colo   Maluku Sauce Chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar, mixed with fresh calamansi juice, served in black coconut oil residue, or caramelized rarobang (watery residue of coconut oil-making process), or today often replaced with kecap manis sweet soy sauce.
Dabu-dabu   North Sulawesi Sauce Sliced chili, tomatoes and shallots. Condiments for grilled fish.
Hagelslag or meses   Nationwide Sweet sprinkles A very small pieces of confectionery used as a decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element.
Kecap manis and kecap asin   Nationwide Sauce Soy sauces, available in sweet (manis) and salty (asin).
Kerisik Malay Sprinkle dry condiments A condiment that made from coconut with dark brown colour. This condiment used in Malay cuisine, such as rendang and laksa.
Mayones   Nationwide Sauce A thick cold condiment or dressing commonly used in sandwiches, salads, or fritters.
Muisjes   Nationwide Sweet sprinkles Traditional bread topping that made of aniseeds with a sugared and colored outer layer. This dish derived from Dutch cuisine.
Pecel   Java Sauce A mixture of vegetables and a type of traditional cracker with spicy peanut paste. Madiun and blitar in East Java are popular for their pecel.
Petis   Java Sauce A black coloured shrimp paste that popular in Java. This condiments usually used with laksa, popiah, rujak cingur, dan rujak petis. Petis can also be made from fish or krill that have been coated in salt and fermented for up to two years.
Rica-rica   Manado, North Sulawesi Spicy sauce Sauce made of rich chopped chilies.
Sambal   Nationwide Spicy sauce Chili sauce with rich variants across Indonesia, among other uses shrimp paste.
Sambal goreng teri   Nationwide Spicy sauce, salted anchovy Spicy salted anchovy with peanuts.
Saus tiram   Nationwide Sauce Oyster sauce with dark coloured.
Selai kacang   Nationwide Spreads A food paste or spread made from ground, dry-roasted peanuts.
Selai serikaya   Nationwide Spreads A sweet creamy coconut spread made from coconut milk (locally known as santan) and duck or chicken eggs (which are flavored with pandan leaf and sweetened with sugar).
Tauco   Nationwide Sauce Tauco is a paste made from preserved fermented yellow soybeans.
Tempoyak   Sumatra and Kalimantan Fermented food spicy condiment Durian fermented with mixture of salt for three to five days, mixed with ground chili and shrimp paste.
Terasi or belacan   Nationwide Shrimp paste A dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder.
Tumpang   Java Sauce Tumpang or sambal tumpang is a typical food from Kediri, East Java. Sambal tumpang has been made of rotten tempeh mixed and cooked with various spices such as chili, onion, salt and other spices.[10]

Common ingredients

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Main article: Bumbu (seasoning)

Spices

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Herbs

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Vegetables

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Fruits

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  •  
    Sop Buntut Goreng
  •  
    Sambal Goreng Teri Tempe
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    Krupuk
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    Indonesian snacks

See also

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References

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  1. ^ Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. pp. 46. ISBN 0-300-10518-5.
  2. ^ "Arsik Recipe (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style)". Tasty Indonesian Food.com. Retrieved 12 July 2012.
  3. ^ "Ayam Bakar Bumbu Rujak". Tasty Indonesian Food.com. Retrieved 11 August 2013.
  4. ^ "Ayam Goreng Lengkuas". Tasty Indonesian Food.com. Retrieved 11 August 2013.
  5. ^ Shurtleff, W.; Aoyagi, A. (2014). History of Soybeans and Soyfoods in Korea, and in Korean Cookbooks, Restaurants, and Korean Work with Soyfoods outside Korea. Soyinfo Center. p. 514. ISBN 978-1-928914-66-2. Retrieved 28 September 2016.
  6. ^ Trifitria S Nuragustina (24 September 2013). "Rela Antre Demi Iga Sapi Penyet" (in Indonesian). Femina. Retrieved 12 January 2014.
  7. ^ "Ikan Bakar". Tasty Indonesian Food.com. Retrieved 11 August 2013.
  8. ^ Watson, Todd (20 July 2013). "Indonesian cuisine: An unduly underappreciated taste". Inside Investor. Retrieved 12 June 2014.
  9. ^ Media, Kompas Cyber (19 October 2019). "Roti Gambang dan Roti Ganjel Rel, Adakah Perbedaannya? Halaman all". KOMPAS.com (in Indonesian). Retrieved 2 May 2020.
  10. ^ id:Sambal tumpang
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