Name |
Image |
Origin/Popularity |
Type |
Description |
Arsik |
|
Batak cuisine, North Sumatra |
Spicy fish |
Mandailing style spiced carp with torch ginger and andaliman.[1] |
Ayam bakar |
|
Nationwide |
Grilled chicken |
Charcoal-grilled spiced chicken.[2] |
Ayam bumbu rujak |
|
Javanese |
Chicken meal |
Grilled or stir-fried chicken then poured with sweet-spicy Rujak gravy |
Ayam goreng |
|
Nationwide |
Fried chicken |
Deep fried spiced chicken in coconut oil.[3] |
Ayam Kalasan |
|
Kalasan, Yogyakarta |
Fried Chicken |
Fried free-range-chicken with kremes (crispy granules). |
Ayam kecap |
|
Java |
Chicken |
Poached or simmered chicken in sweet soy sauce (kecap manis) |
Ayam Taliwang |
|
Lombok, West Nusa Tenggara |
Roasted chicken |
Grilled or fried chicken seasoned with spices halfway during grilling. |
Babi kecap |
|
Indonesian Chinese, nationwide in Chinatowns |
Braised meat |
Braised pork with sweet soy sauce (kecap manis).[4] |
Bakwan Malang |
|
Malang, East Java And Bali |
Noodle dish |
Also known as Bakso Malang, meatball noodle soup with fried wontons. |
Bakso |
|
Indonesian Chinese, nationwide |
Noodle dish |
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. |
Bebek goreng |
|
Nationwide |
Fried duck |
Traditional seasoned fried duck, served with sambal hot and spicy chili paste. |
Betutu |
|
Bali and Lombok, West Nusa Tenggara |
Roasted poultry |
Poultry or duck filled with spicy seasonings, roasted usually for at least 8 hours. |
Bubur ayam |
|
Java |
Rice porridge (congee) with chicken |
Rice porridge served with soy sauce, spices, fried shallots, shredded chicken meat, beans, cakwee, krupuk, and sambal. |
Bubur Manado (Tinutuan) |
|
Manado, North Sulawesi |
Rice porridge (congee) with vegetables and salted fish |
Rice porridge served with spices, corn, vegetables, cassava or sweet potato, shallots, shredded salted fish, leek, and sambal. |
Cakalang fufu |
|
Manado, North Sulawesi |
Grilled smoked fish |
Grilled smoked tuna skipjack fish skewered with bamboo. |
Cap cai |
|
Indonesian Chinese |
Stir fried vegetable |
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, Sulawesi |
Vegetable dish |
Pounded cassava leaf in spices. |
Empal gentong |
|
Cirebon, West Java |
Meat soup |
Mutton or goat offal soup. |
Empal gepuk |
|
West Java |
Meat |
Beef shank smashed until soft then soaked in coconut milk. It is then fried when made to order. |
Gado-gado |
|
Java |
Vegetarian food |
A mixture of vegetables, shrimp or fish crackers with peanut sauce. Often dubbed the Indonesian salad. |
Gudeg |
|
Yogyakarta, Central Java |
Vegetable and meat in coconut milk sauce |
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 |
|
Nationwide |
Meat or vegetable soup |
Indonesian curry characterised with yellow colour from turmeric and coconut milk. |
Iga penyet |
|
Java |
Fried ribs |
Fried squeezed beef spare ribs with chili shrimp sauce (sambal terasi).[5] |
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.[6] |
Ikan goreng |
|
Nationwide |
Fried fish |
Spiced fish/seafood deep fried in coconut oil |
Karedok |
|
West Java |
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). |
Ketupat sayur |
|
Betawi, Jakarta, also Padang West Sumatra |
Chicken or meat soup with rice cake |
Pressed rice cake served with chicken or meat soup in coconut milk, chayote, jackfruit, and kerupuk. |
Krechek |
|
Java |
cow skin spicy stew |
Chili sauce made from krupuk kulit (skin cracker), potato, and soy beans. |
Krengsengan |
|
Java |
Meat dish (usually Mutton) |
Mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian translation for (Black Shrimp Paste). |
Kwetiau ayam |
|
Indonesian Chinese |
Noodle dish |
Flat noodle with chicken, sometimes served with pangsi (wonton) and bakso (meatball) soup. |
Kwetiau goreng |
|
Indonesian Chinese |
Noodle dish |
Stir fried flat noodle, similar to char kway teow. |
Laksa Banjar |
|
Banjarmasin, South Kalimantan |
Spicy noodle dish |
Steamed noodle-like balls, made from rice flour paste, served in thick yellowish soup made from coconut milk, ground spices and snakehead fish broth. |
Laksa Bogor |
|
Bogor |
Spicy noodle dish |
The popular one in Indonesia is Laksa Bogor that contains rice vermicelli, beansprouts, and oncom. |
Laksa Jakarta |
|
Jakarta |
Spicy noodle dish |
Jakarta laksa contains rice vermicelli, beansprouts, and dried shrimp broth soup. |
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. |
Lontong Cap Go Meh |
|
Jakarta, Indonesian Chinese |
Pressed rice cake served with soup |
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, Jakarta |
Lontong rice cake with egg, tofu and vegetable in coconut milk-based soup |
Pressed rice cake served with egg and tofu in coconut milk, common beans, chayote, jackfruit, and kerupuk. |
Mie 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. |
Mie ayam |
|
Indonesian Chinese |
Noodle dish |
Chicken noodle dish. Also known as Cui Mie. |
Mie celor |
|
Palembang, South Sumatra |
Noodle dish |
A noodle and egg dish. With beansprout and fried shallots. The white sauce is made with mixture of "ebi" or dried shrimp that gaves unique taste. |
Mie goreng |
|
Indonesian Chinese |
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. |
Mie kangkung |
|
Jakarta |
Noodle dish |
Noodle served with kangkung (water spinach). |
Mie kocok |
|
Bandung, West Java |
Noodle dish |
Noodle in beef broth served with cow's tendons or cartilage. |
Mie koclok |
|
Cirebon, West Java |
Noodle dish |
Noodle in white-coloured extra-thick soup, made of chicken broth and coconut milk and shredded chicken breast |
Mie rebus |
|
Indonesian Chinese and Javanese |
Noodle dish |
Boiled noodle soup. |
Mun tahu |
|
Indonesian Chinese |
Tofu dish |
Soft tofu with minced chicken and shrimp braised in savoury sauce. |
Nasi campur (Nasi Rames) |
|
Nationwide |
Rice dish |
(Mixed Rice) rice with assorted vegetables and meat of choice. |
Nasi goreng |
|
Nationwide |
Rice dish |
(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).[7] |
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 liwet |
|
Solo, Central Java |
Rice dish |
Usually rice processed with coconut milk and served with chicken, egg, and spicy broth. |
Nasi Padang |
|
Padang, Western Sumatra, 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 |
Vegetarian food |
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 and traditional cracker. Popular in East and Central Java. |
Nasi tim |
|
Indonesian Chinese |
Rice dish |
Steamed rice usually served with chicken and mushroom. |
Nasi uduk |
|
Betawi, Jakarta |
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. A similar dish found in Malaysia or Singapore is called Nasi Lemak. |
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. |
Oncom |
|
West Java |
Fermented food |
Fermented beans using Neurospora intermedia mould. |
Opor Ayam |
|
Nationwide |
Meat soup |
Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia. |
Pallubasa |
|
Makassar |
Meat soup |
Spicy beef offal soup |
Panggang |
|
Batak highlands |
Roasted pork |
Pork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables) |
Paniki |
|
North Sulawesi |
Roasted meat, exotic food |
Bat cooked in Minahasan style. |
Papeda |
|
Maluku and Papua |
Congee |
Sago congee, the staple food of Eastern Indonesia. |
Pecel Lele |
|
East Java, also nationwide |
Fried fish |
Fried catfish with sambal. |
Pempek |
|
Palembang, Southern Sumatra, also nationwide |
Fried fishcake |
Fried fishcake in sweet, sour, and spicy vinegar sauce. |
Pepes |
|
West Java, also nationwide |
Cooked food in banana-leaf |
Fish, meat, tofu, oncom, anchovy, mushroom or any other ingredients cooked inside a banana-leaf package. |
Perkedel Jagung |
|
Nationwide |
Fried dish |
corn fritters. |
Plecing kangkung |
|
Lombok |
Spicy vegetable |
Lombok cuisine water spinach in plecing sambal |
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 |
Pindang |
|
Palembang |
Fish soup |
Fish boiled in salt and sour-tasting spices, usually tamarind. |
Rawon |
|
East Java |
Meat soup |
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. |
Rendang |
|
Minangkabau, West Sumatra, Southern Sumatra, Java |
Meat dish |
Chunks of beef stewed in coconut milk and spicy thick curry gravy.[8] |
Rica-rica |
|
Manado, North Sulawesi |
Meat, chicken, or fish in spicy sauce |
Sauce made of rich chopped chilies |
Roti Chanai |
|
Aceh, Medan, and West Sumatra or areas with Indian communities. |
Flatbread |
Heavy Indian influenced Paratha-like roti served with curry or other condiments |
Saksang |
|
Batak highlands |
Meat 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. |
Sambal goreng teri |
|
Nationwide |
Salted anchovy |
Spicy salted anchovy with peanuts. |
Sapo tahu |
|
Indonesian Chinese |
Tofu dish |
Soft tofu with vegetables, meat or seafood. |
Sate or satay |
|
Java and Sumatra, nationwide |
Roasted skewered meat |
Skewered barbecued meat that usually had peanut sauce, or sweet soy sauce. Many type of satay has developed throughout Indonesia. |
Sate bandeng |
|
Banten |
Grilled fish |
Deboned milkfish, spiced and grilled in its skin on bamboo skewers over charcoal embers. |
Sate lilit |
|
Bali |
Roasted skewered meat |
Minced meat (pork, fish, or chicken) spiced and wrapped around bamboo or lemongrass stick as handle and grilled on charcoal. |
Sayur asem |
|
Nationwide |
Vegetable soup |
(Sour Dish/Tamarind Dish) 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 lodeh |
|
Nationwide |
Vegetable soup |
(Mixed Vegetables in Coconut Milk Stew). |
Sayur Nganten |
|
Betawi and West Java |
Vegetable soup |
Soup made of trubuk stem. |
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 |
|
Kupang, Timor |
Smoked meat |
With smoking or fumigation by using a mixture of salt and spices gives a unique taste. |
Selat solo |
|
Solo, Central Java |
Beefsteak and salad, European-Javanese fusion |
Braised beef tenderloin served in thin watery sauce, served with vegetables and potato. |
Semur |
|
Nationwide |
Stew |
Stew made of kecap manis (sweet soy sauce) and spices, usually uses beef. |
Sop buntut |
|
Java |
Meat Soup or Roasted meat |
(Ox-tail) served in clear soup (in which case the dish is called Sop Buntut/Ox-tail soup) or roasted alone then served with barbecue sauce. |
Soto or sroto or coto |
|
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. |
Tekwan |
|
Palembang, Southern Sumatra |
Fishcake soup |
A soup of fishcake with bangkoang and mushroom. |
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.. |
Telur pindang |
|
Nationwide |
Egg dish |
Hard boiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices. |
Tempe |
|
Nationwide |
Fermented food |
Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe. |
Sambal 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. |
Tempoyak ikan patin |
|
Palembang |
Fish curry |
Catfish served in sweet and spicy fermented durian curry. |
Tinorangsak |
|
Manado, North Sulawesi |
Spicy meat dish |
Pork, meat, chicken or seafood in spice |
Tinutuan or Bubur Manado |
|
Manado, North Sulawesi |
Rice porridge (congee) with vegetables |
Rice porridge mixed with various vegetables such as spinach, kangkung, corn, and sweet potato or cassava. |
Tongseng |
|
Solo, Central Java |
Meat soup |
Goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce). |
Tumis Kangkung |
|
Java |
Vegetarian dish |
Stir fry kangkung vegetable. |
Tumpang |
|
Central Java |
Fermented tempeh dish |
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. |
Tumpeng |
|
Java |
Rice dish |
Cone shaped rice surrounded with assorted dishes). |
Woku |
|
Manado, North Sulawesi |
Spicy dish |
Chicken or seafood (usually Fish) poured with Manadonese spicy yellow sauce/gravy. |