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 celebration and ceremonies.

Staple foods

Name	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

Curries and curry-like dishes

Name	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	Nationwide	Curry dish	Indonesian curry characterised with yellow colour from turmeric and coconut milk.
Gulai ayam	Nationwide	Curry 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	A type of curry dish cooked using chicken and spices.
Kari domba	Malay and Minangkabau	Curry dish	A type of curry dish cooked using lamb or mutton. It is popular during Eid ul-Adha.
Kari kambing	Nationwide	Curry 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	A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine.
Kari rajungan	East Java	Curry dish	A type of curry dish cooked using portunidae.
Kari udang	Sumatra	Curry dish	A type of curry dish cooked using shrimp.
Kuwah eungkôt yèe	Aceh	Curry dish	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, meat soup	Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Eid ul-Fitr celebration in many parts of Indonesia.
Rendang	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	Catfish served in sweet and spicy fermented durian curry.

Meals

Name	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 jawa	Java	Chicken dish (fried chicken)	Javanese-style of fried chicken.
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).
Bakso bakar	Nationwide	Meatball	Grilled and skewered bakso, prepared in a similar fashion to satay.
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.
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.
Belalang goreng	Central Java, Yogyakarta, and East Java	Insect dish	Fried grasshopper.
Betutu	Bali and West Nusa Tenggara	Roasted poultry	Poultry or duck filled with spicy seasonings, roasted usually for at least 8 hours.
Be urutan	Bali	Sausage	A Balinese traditional pork (mostly) sausage.
Bistik jawa	Javanese	Beefsteak	Javanese beef steak, a European-influenced dish. The dish is comprises 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	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.
Cha sio	Chinese Indonesian	Roasted meat	Chinese Indonesia roasted pork meat.
Cincalok	Malay	Fermented food	Fermented small shrimps or krill.
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.
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.
Fuyunghai or puyonghai	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.
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 presed 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).
Kuping babi kecap	Chinese Indonesian	Meat dish	Pork ear in sweet soy sauce.
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.
Lindung cah fumak	Chinese Indonesian	Fish dish	Eel with stir-fried Indian lettuce and fermented red rice.
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.
Pekasam	South Kalimantan	Fermented food	A freshwater fish that fermented until it tastes sour, then seasoned with chili and sugar.
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.
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.
Sate, satai, or satay	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 asap	Nationwide	Sausage	Indonesian-style smoked sausage, influenced by Dutch cuisine.[8]
Sosis solo	Javanese	Sausage	A Javanese sausages made from beef or chicken and coated by egg.
Swike	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 balado	Minangkabau	Egg dish, spicy dish	Egg in balado sauce.
Telur pindang	Nationwide	Egg dish	Hard boiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices.
Teri balado	West Sumatra	Seafood, spicy dish	Anchovies in balado sauce.
Tinorangsak	Manado, North Sulawesi	Spicy meat dish	Pork, meat, chicken or seafood in spice.
Tude rica-rica	Manado, North Sulawesi	Seafood	Mackerel cooked with rica-rica condiment.
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

Name	Origin/Popularity	Type	Description
Burger tempe	Nationwide	Soy food, hamburger	A fusion Javanese burger. Hamburger tempeh buns with salad, sauces or seasonings.
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.
Orak-arik tempe	Java	Soy food, fried dish	Dry tempeh with more soft and moist texture, also sweet taste. The sweet taste is due to generous addition of kecap manis (sweet soy sauce).
Pepes oncom	Java	Cooked food in banana-leaf	Oncom cooked inside a banana-leaf package.
Perkedel tahu	Nationwide	Soy food, tofu dish, fried dish	Dutch-Indonesian food based on tofu and inspirated by frikadeller.
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.
Tahu isi	Nationwide	Soy food, tofu dish	Deep fried tofu filled with vegetables such as bean sprouts and julienned carrot, and sometimes a few minced meat.
Tahu telur	Surabaya, East Java	Soy food, tofu dish	Deep fried tofu and egg, served with julienned vegetables and peanut, soy sauce and petis sauce.
Tempe	Nationwide	Fermented food, soy food	Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe.
Tempe bacem	Java	Soy food, fried dish	Tempeh stewed in coconut sugar and spices, then deep-fried. It has sweet and savoury flavour.
Tempe penyet	Java	Soy food, fried dish	Fried tempeh mixed with sambal chili paste in a mortar and pestle. Usually served in addition to other penyet dishes, such as ayam penyet (chicken) or iga penyet (ribs).
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.

Rice dishes and porridges

Congees and porridges

Name	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 kampiun	West Sumatra	Porridge	Porridge which is a mixture of various porridges, include kolak, bubur kacang hijau, bubur sumsum, bubur ketan hitam, bubur candil, ketan putih, and serikaya.
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.
Bubur sagu ambon	Maluku Islands	Sago porridge, congee	Sago porridge from Maluku served for breakfast.
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

Name	Origin/Popularity	Type	Description
Docang	Cirebon, West Java	Rice cake dish	A traditional food made of sliced of rice cake, cassava leaves, sprouts, and krupuk, served in thick vegetable sauce called dage, which is made of mashed tempeh mixed with grated coconut.
Idli kukus	Indian Indonesian	Rice cake dish, fermented food	A type of Indian-based savoury rice cake, served as breakfast.
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 kari	Nationwide	Rice cake dish, curry dish	Lontong served in soupy chicken curry and vegetables.
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

Name	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 ayam hainan	Chinese Indonesian	Rice dish, meat dish	A rice dish that consisting of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.
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 rive.
Nasi biryani	Malay, Minangkabau, 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 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).[9]
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, Malay, 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 rawon	East Java	Rice dish	Rice dish served with rawon soup, bean sprouts, sambal, and fried shallot condiment.
Nasi soto	Nationwide	Rice dish	Rice dish served with soto soup.
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

Name	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 noodle with spices and chili darkened with kecap manis.
Bihun kuah	Nationwide	Noodle dish	Rice vermicelli soup.
Char kway teow	Chinese Indonesian	Noodle dish	This dish commonly stir-fried with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients.
Cwie mi	Malang, East Java	Noodle dish	A Chinese-influenced noodle dish, containing boiled and seasoned noodles, topped with pre-cooked minced meat (usually pork or chicken) and boiled wonton.
I fu mi	Nationwide	Noodle dish	It is crispy deep fried thick noodle dish served in a thick savoury sauce with pieces of meat or seafood and vegetables.
Kwetiau ayam	Chinese Indonesian	Noodle dish	Flat noodle with chicken, sometimes served with pangsi (wonton) and bakso (meatball) soup.
Kwetiau bagan	Bagansiapiapi, Riau	Noodle dish	Flat noodle cooked with garlic, shrimp, fish balls, pork sausage, duck egg, bean sprouts, chives, and red chillies.
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 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 that contains rice vermicelli, beansprouts, and oncom.
Lakse kuah	Riau Islands	Noodle dish	A variant of fish curry laksa, made of sagoo noodles with mashed tongkol or mackerel tuna flesh, served in spicy coconut milk curry made of spice mixture.
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.
Makaroni schotel	Nationwide	Pasta, casserole	A type of macaroni casserole that 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 mixture of "ebi" or dried shrimp that gaves unique taste.
Mi gomak	Batak	Noodle dish	Thick spicy noodle soup dish served in a 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 hokkien	Chinese Indonesian	Noodle dish	Fujian-style noodle dish, consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish).
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 noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
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 kuah	Nationwide	Noodle dish	Boiled noodle soup.
Mi lor	Chinese Indonesian	Noodle dish	Noodle dish served in a thick starchy gravy and thick flat yellow noodles. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fishcake, fish, round and flat meat dumpling, half a boiled egg, and other items.
Mi ongklok	Wonosobo, Central Java	Noodle dish	A boiled noodles were made using cabbage, chunks of chopped leaves, and 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

Name	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 beranak	Nationwide	Meatball	A big meatball soup filled with small meatballs.
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.
Balungan	Javanese	Meat soup	A type of bakso that adds ‘’balungan’’ (bone) in portions.
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 beens 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.
Pindang koyong	Banyuwangi, East Java	Fish soup	A fish cooked in yellow gravy-like soto with various spices.
Pindang serani	Jakarta and Jepara, Central Java	Fish soup	A type of pindang made from various kind of seafood and milkfish.
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 nganten	Betawi and Sundanese	Vegetable soup	Soup made of trubuk stem.
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) 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 iga	Nationwide	Meat soup	A traditional cow rib soup with celery, tomato, and carrot.
Sop saudara	Makassar, South Sulawesi	Meat soup	A spicy beef or buffalo soup.
Sop senerek	Javanese	Meat soup	A traditional soup from Magelang, Central Java with beef, red bean, carrot, tomato, celery, and some bawang goreng. This dish similar to sup ercis.
Sop udang pedas	Nationwide	Seafood soup	Hot and spicy shrimp soup, made of shrimp, dried shrimp, fishballs, mushroom, carrot, scallion, garlic and chili pepper.
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 curry-like soup with vegetables and kecap manis (sweet soy sauce).

Salads and vegetable dishes

Name	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.
Asinan betawi	Jakarta	Salad, vegetarian food	A type of asinan that served of Chinese cabbage, cabbage, bean sprouts, tofu, and lettuce served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk.
Asinan bogor	Bogor, West Java	Salad	A type of asinan that served of tropical fruits, such as raw mango, water apple, papaya, ambarella, jicama, nutmeg and pineapple served in sweet, hot and sour vinegar and chili sauce, sprinkled with peanuts.
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, but especially Indo	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.
Yusheng	Chinese Indonesian	Fish salad	Fresh fish salad with sliced vegetables, such as carrot and turnips. Usually served during Chinese New Year.

Breads and sandwiches

Name	Region/Ethnicity	Type	Description
Apem	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 beras	Timor	Cake	Rice muffin, derived from Portuguese cuisine.
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 or roti panggang	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.[10] 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.

Dumplings and rice cakes

Name	Region/Ethnicity	Type	Description
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.
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.
Chai kue	West Kalimantan	Dumpling	A traditional dumpling that must be steamed before served. Filled of yam, taro, or chives. This food is similar to croquette and pastel.
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.
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.
Karipap	Malay	Dumpling, fried dish	A dumpling snack usually filled with chicken and potato with a dried curry inside.
Kochi	Malay, Javanese, and Peranakan	Dumpling	A cake dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
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.
Nagasari	Nationwide	Dumpling, banana cake	Steamed rice cake wrapped in banana leaves, and stuffed with banana.
Nyonya chang	Peranakan	Dumpling, rice cake	A type of zongzi that filled of minced pork with candied winter melon, ground roasted peanuts, and a spice mix.
Pangsit basah	Chinese Indonesian	Dumpling, wonton dish	Wonton served in gravy with noodle or other gravy-dishes.
Pangsit goreng	Chinese Indonesian	Dumpling, wonton dish, fried dish	Fried wonton filled with chicken or shrimp with sweet and sour sauce.
Pastel	Nationwide	Dumpling, fried dish	Fried flour dumpling filled with vegetables and meat.
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.
Samosa	Javanese, Malay, Arab Indonesian, and Indian Indonesian	Dumpling, fried dish	It is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils.
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 and/or soy sauce.
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.

Savoury snacks

Name	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.
Bakso goreng	Java	Fried dish	Fried bakso with a rather hard texture, usually consumed solely as a snack.
Bitterballen	Nationwide	Fried dish	A meat-based snack with round-shape, almost similar to kroket.
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.
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.
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 basah	Java	Spring roll	Unfried lumpia spring roll, served with sweet tauco sauce.
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 aceh	Acehnese	Egg dish, pancake	A type of Indonesian martabak, that shaped like roti canai and served with curries.
Martabak kubang	West Sumatra	Egg dish, pancake	Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau fusion dish.
Martabak mi	Nationwide	Egg dish, pancake	Noodles mixed with eggs then fried, shaped like martabak generally.
Mendoan	Central Java	Soy food, fried dish	Deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
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.
Pastel tutup or pastei 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.
Pisang molen	Nationwide	Fried dish	Banana wrapped around in tape-shaped thin pastry dough prior of frying, creating crunchy texture of pastry skin, while the banana inside is remain moist and soft.
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.
Sotong pangkong	Pontianak, West Kalimantan	Seafood	Dried squid food that burned using charcoal. Usually served during Ramadan.
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.

Crackers, chips, and crisps

Name	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 sanjay	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

Name	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.
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.
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.
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.
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.
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.
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.
Es gabus	Java	Frozen dessert, ice cream	Ice cream that made from sago flour which is boiled with coconut milk and frozen in the refrigerator.
Es lilin	Nationwide	Frozen dessert, ice cream	Various flavors ice cream with wooden sticks.
Es puter	Java	Ice cream	Ice cream that made from coconut milk with a rough texture and traditionally frozen.
Getuk	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.
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 ape	Jakarta	Pancake	A thin wheat flour batter pancake with thicker part on the middle, colloquially called kue tetek (breast cake).
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 carabikang	Java	Cake	A traditional cake made of rice flour shaped like flower-chapped and colorful. It tastes sweet.
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 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 kacang tanah	Nationwide	Cookie	A kind of pastry made from peanuts with various forms, such as round shape, heart, or crescent moon.
Kue lapis	Nationwide	Pudding, layered cake	A traditional snack of colourful layered soft rice flour pudding.
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.
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.
Kue satu	Java	Cookie	White-colored traditional cookie with sweet mung beans powder that is crumbled when being bitten.
Kue semprit	Nationwide	Cookie	A type of cookie made of wheat flour, corn flour, custard powder, sugar and margarine. These ingredients are mixed together to become a dough and then fried.
Kukis jagung	Nationwide	Cookie	A type of cookie prepared with corn products.
Ladyfinger	Nationwide	Biscuit, cookie	A low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger.
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.
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.
Mochi	Chinese Indonesian and Japanese Indonesian	Sweet rice cake	Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.
Ombusombus	Batak	Cake	Sticky rice with palm sugar filling, rolled in coconut flakes.
Peuyeum	Java	Fermented food	A traditional fermented food made of cassava. Similar dish to tapai.
Pinyaram	Minangkabau, Malay, and Sama-Bajau	Cake	A traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk.
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 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.
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.
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.
Spekulaas koekjes	Nationwide	Biscuit, cookie	A thin, very crunchy, caramelized, and slightly browned cookie, derived from Dutch cuisine.
Spiku	East Java	Layered cake	A cake that has similar ingredient to lapis legit but only have three layers of plain and chocolate flavour layered cake.
Stroopwafel	Nationwide	Waffle	A wafer cookie made from two thin layers of baked dough joined by a caramel filling.
Tapai	Nationwide	Fermented food	A traditional fermented food of rice or other starchy foods. It has a sweet or sour taste.
Terang bulan	Nationwide	Pancake	Originally a Chinese snack, but nowadays it is labelled as murtabak.
Terang bulan mini	Nationwide	Pancake	Smaller version of terang bulan.
Untir-untir	Java	Doughnut, fried dish	Dough twist that is fried in peanut oil. It has a shiny and golden look with crispy taste.
Wingko	Semarang, Central Java	Coconut cake	A sweet baked coconut cake. This dish almost similar to bibingka.

Confectioneries and sweets

Name	Region/Popularity	Type	Description
Brem (solid snack)	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.
Cendil	Java	Sweets, coconut cake	Rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.
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.
Dodol	Java	Sweets	Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian.
Geplak	Yogyakarta	Sweets	Sweets made from sugar and grated coconut.
Kruidnoten	Nationwide	Confectionery, biscuit	Small, round, and cookie-like confectioneries with a crispy texture. Usually served during Christmas.
Kue keranjang	Chinese Indonesian	Sweets	A food prepared from glutinous rice. Usually served during Chinese New Year.
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.
Pepernoot	Nationwide	Confectionery, cookie	An Indo-Dutch cookie-like confectionery.
Ting-ting jahe	Nationwide	Confectionery, sweets, candy	A chewy ginger candy.
Wajik	Nationwide, but especially Javanese	Sweets	A diamond-shaped compressed sweet glutinous rice cake.

Pastries

Name	Region/Popularity	Type	Description
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.
Kue bulan	Chinese Indonesian, Peranakan, and Malay	Pastry	Indonesian traditional mooncake that shaped circular like a moon, white and thinner than regular mooncake.
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 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 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 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 soes	Nationwide	Pastry	A baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour.
Maamoul	Arab Indonesian	Pastry	Filled pastry or cookie made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs.
Makmur	Malay	Pastry	A traditional Malay pastry, made from butter, ghee and flour. Usually served during special occasion of Eid ul-Fitr.
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.
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.
Tar telur	Nationwide	Pastry	Egg tart, consists of an outer pastry crust filled with egg custard.

Cheeses

Name	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

Spreads

Name	Image	Region/Popularity	Type	Description
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).

Sauces, condiments, and sprinkles

Name	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 madeby 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.
Bubuk lima rempah	Chinese Indonesian	Powder condiment	A spice mixture of five or more spices used predominantly in almost all branches of Chinese Indonesian cuisines.
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 sweeet soy sauce.
Cuka	Nationwide	Vinegar	Vinegar as condiment.
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.
Serundeng	Java	Sprinkle dry condiments	Grated coconut sauteed and spiced, can be served with beef, sprinkled on soto, or eaten with sticky rice.
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.
Tuktuk	Batak	Sauce	A traditional hot and spicy condiments commonly served in Batak cuisine. The ingredients to make tuktuk is quite simple and similar to other chili-sauce ingredients.
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.[11]

Common ingredients

Spices

Anise (Adas Manis)
Asam kandis (dried fruit of Garcinia xanthochymus)
Asam sunti (dried fruit of Averrhoa bilimbi)
Candlenuts (Kemiri)
Cardamom (Kapulaga)
Chili (Cabai)
Cinnamon (Kayu Manis)
Clove (Cengkeh)
Coriander seeds (Ketumbar)
Cumin seeds (Jinten)
Fennel (Adas)
Fenugreek (Klabet)
Fingerroot (Temu Kunci)
Galangal (Lengkuas)
Garcinia atroviridis (Asam Gelugur)
Garlic (Bawang putih)
Shallot (Bawang merah)
Onion (Bawang bombay)
Ginger (Jahe)
Kaempferia galanga (Kencur)
Nutmeg (Pala)
Pangium edule (Kluwak)
Star anise (Pekak, bunga lawang)
Tamarind seeds (Asam)
Torch ginger (Kecombrang, Etlingera elatior)
Turmeric (Kunyit)
Zingiber zerumbet (Lempuyang)

Herbs

Indonesian bay leaves (Daun Salam)
Kaffir lime Leaves (daun jeruk parut)
Lemongrass (serai)
Pandan (Pandanus amaryllifolius, a variety of Pandanus, used to add a distinct aroma to some dishes and desserts)
Lemon Basil (kemangi)
Lime Leaves (daun jeruk)
Turmeric Leaves (daun kunyit)
Celery leaves (daun seledri)

Vegetables

Asparagus
Broccoli (brokoli)
Carrot (wortel)
Cassava leaves (daun singkong)
Cauliflower (kembang kol)
Cabbage (kol)
Chayote gourd (labu siam)
Corn (jagung)
Cucumber (timun)
Eggplant (terong)
Jicama (bengkuang)
Sweetcorn (jagung muda)
Snap peas (kapri)
Leek (bawang prei)
Shallot (bawang merah), small red onions (Allium ascalonicum), as also used in south India; more common than large onions (Allium cepa, bawang Bombay)
Garlic (bawang putih)
Leaf amaranth (bayam/bayem); various Amaranthus species, often incorrectly called spinach though they belong to the same family as Spinacia oleracea
Bok choi, pak choi (sawi hijau)
Napa cabbage (sawi putih)
Choi sum (caisim)
Kailan
Chives (kucai)
White carrot (lobak)
Water convolvulus (kangkung)
Green beans (buncis, kacang buncis)
Long beans (kacang panjang)
Winged beans (kecipir)
Bitter gourd (pare)
Beansprout (tauge)
Peas (kacang polong)
Tomato (tomat)
Luffa (oyong)
Papaya leaves (daun pepaya)
Yellow velvetleaf (genjer)
Belinjau (leaves and fruits of Gnetum gnemon)
Young jackfruit (nangka muda)
Banana flower (jantung pisang)

Fruits

Avocado - Alpukat
Baccaurea racemosa - Menteng
Banana - Pisang
Bouea macrophylla - Gandaria
Star Fruit - Belimbing
Coconut - Kelapa
Duku-Duku
Durian-Durian
Guava - Jambu biji
Jackfruit - Nangka
Kaffir lime -Jeruk Obat / Jeruk Limau
Lime - Jeruk Nipis
Longan - Kelengkeng
Lychee - Leci
Mango - Mangga
Mangosteen - Manggis
Orange - Jeruk
Otaheite apple - Kedongdong
Papaya - Pepaya
Passionfruit - Markisa
Persimmon - Kesemek
Pineapple - Nanas
Pomelo - Jeruk Bali
Rambutan-Rambutan
Snake Fruit - Salak
Sawo - Sawo
Soursop - Sirsak
Spondias dulcis - Kedondong
Syzygium malaccense - Jambu Bol
Water apple - Jambu air
Watermelon - Semangka

Gallery

Sop Buntut Goreng.
Sambal Goreng Teri Tempe.
Krupuk.
Indonesian Snacks.

References

Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. pp. 46. ISBN 0-300-10518-5.
"Arsik Recipe (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style)". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 12 July 2012.
"Ayam Bakar Bumbu Rujak". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.
"Ayam Goreng Lengkuas". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.
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.
Trifitria S Nuragustina (24 September 2013). "Rela Antre Demi Iga Sapi Penyet" (in Indonesian). Femina. Retrieved 12 January 2014.
"Ikan Bakar". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.
"Indonesian style kielbasa". By Andrea Janssen. 16 May 2016. Retrieved 16 June 2020.
Watson, Todd (20 July 2013). "Indonesian cuisine: An unduly underappreciated taste". Inside Investor. Retrieved 12 June 2014.
Media, Kompas Cyber. "Roti Gambang dan Roti Ganjel Rel, Adakah Perbedaannya? Halaman all". KOMPAS.com (in Indonesian). Retrieved 2 May 2020.
id:Sambal tumpang

External links

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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. Tasty Indonesian Food.com. Retrieved 12 July 2012.

[3] "Ayam Bakar Bumbu Rujak". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.

[4] "Ayam Goreng Lengkuas". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.

[Shurtleff_Aoyagi_2014_p._514-5] 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. Tasty Indonesian Food.com. Retrieved 11 August 2013.

[8] "Indonesian style kielbasa". By Andrea Janssen. 16 May 2016. Retrieved 16 June 2020.

[9] Watson, Todd (20 July 2013). "Indonesian cuisine: An unduly underappreciated taste". Inside Investor. Retrieved 12 June 2014.

[10] Media, Kompas Cyber. "Roti Gambang dan Roti Ganjel Rel, Adakah Perbedaannya? Halaman all". KOMPAS.com (in Indonesian). Retrieved 2 May 2020.

[11] :Sambal tumpang