Discover Indonesia Food: 50 Must-Try Dishes in the Spice Islands

Indonesia, a vast archipelago of over 17,000 islands, is a melting pot of cultures and flavors, and this diversity is vividly reflected in its cuisine. Indonesian food is celebrated for its bold and complex tastes, largely thanks to the generous use of fresh spices and herbs. As you delve into Indonesian cooking, you’ll quickly understand why it’s considered one of the most exciting and flavorful cuisines in the world.

This guide will take you on a culinary adventure through 50 incredibly delicious Indonesian dishes. Prepare to be captivated by the richness and variety of Indonesia Food!

50 Indonesian Dishes to Ignite Your Taste Buds

This list is just a starting point for your Indonesian food exploration. With thousands of dishes across the archipelago, it’s impossible to be exhaustive, but this selection offers a fantastic overview of the must-try flavors of Indonesia.

Each dish description includes details and where possible, a recommended place to try it in Jakarta, Indonesia’s capital city and a great hub for experiencing Indonesian cuisine from across the islands.

Let Indonesian Food Be Your Travel Inspiration!

Get ready to embark on a flavorful journey through Indonesia!

1. Sate Ayam / Sate Kambing (Satay)

Satay, or sate, is a beloved Southeast Asian dish, but Indonesia takes it to another level. Many consider Indonesian sate to be among the best in Asia. In Indonesia food culture, you’ll find countless variations, but sate ayam (chicken satay) and sate kambing (goat satay) are particularly popular in Jakarta.

A key to the deliciousness of Indonesian sate is the marinade, often featuring sweet kecap manis soy sauce. However, the grilling technique is equally crucial. The skewers are cooked over intense charcoal heat, resulting in smoky, juicy, and perfectly cooked meat.

Where to try: Sate H. Romli in South Jakarta is renowned for its exceptional sate ayam and sate kambing.

2. Sate Padang (Padang Satay)

Sate Padang is a unique and flavorful Indonesian food originating from Padang, West Sumatra, a region celebrated for its rich culinary heritage. This satay variety has a dedicated following among food enthusiasts, and for good reason.

Sate Padang typically features beef, beef tongue, or offal, marinated in a complex blend of spices before grilling. It’s often served over ketupat (compressed rice cakes), and generously drenched in a thick, savory brown sauce, then garnished with crispy shallots. While not the most visually refined dish, Sate Padang delivers an explosion of incredible flavors.

Where to try: Ajo Ramon Sate Padang in Jakarta is a highly recommended spot for experiencing authentic and delicious Sate Padang.

3. Ayam Bakar Taliwang (Taliwang Grilled Chicken)

If you love spicy food, Ayam Bakar Taliwang is a must-try Indonesian food. Originating from Lombok island, this grilled chicken is famous throughout Indonesia for its intense flavor and fiery kick.

Ayam bakar Taliwang features small, flavorful chickens, often free-range or spring chickens, grilled to perfection and generously coated in a chili-rich marinade. The chicken is incredibly juicy and packed with flavor, offering a truly unforgettable spicy grilled chicken experience.

Where to try: Ayam Taliwang Rinjani in Jakarta is a popular choice, especially for those who enjoy extra spicy dishes.

4. Ikan Bakar (Grilled Fish)

Ikan Bakar, Indonesian grilled fish, is a simple yet incredibly satisfying dish. Grilled fish is a favorite worldwide, but Indonesia food culture elevates it with unique techniques and flavors.

Ikan bakar is typically grilled over intense charcoal heat, resulting in a wonderful smoky, flame-roasted flavor. The fish is often butterfly-cut, marinated in a sambal sauce, and then grilled to perfection. It’s usually served with rice and a choice of kecap manis or various sambal chili sauces.

Where to try: Gebang Seafood 49 Restaurant in Jakarta offers a local seafood experience with delicious ikan bakar. You can find ikan bakar at many roadside restaurants and seafood eateries throughout Indonesia.

5. Pepes (Herbal Packet)

Pepes is an Indonesian food preparation method similar to Thai aeb, involving fish, meat, or tofu mixed with aromatic herbs and spices, wrapped in banana leaves, and then steamed or grilled. Pepes is a traditional Sundanese dish from West Java.

Common pepes variations include chicken, fish, tofu, or mushrooms, combined with shallots, garlic, chilies, turmeric, candlenut, and lemon basil. The banana leaf wrapping infuses the ingredients with a unique aroma and allows the flavors to meld beautifully during cooking.

Where to try: Sundanese restaurants across Indonesia will typically offer various pepes options.

6. Babi Panggang (Batak Grilled Pork)

Babi Panggang is a flavorful Indonesian food, specifically a Batak dish from the Lake Toba region of Sumatra. Batak cuisine is known for its bold flavors, and babi panggang, or grilled pork, is a prime example.

Babi panggang refers to various grilled or roasted pork preparations, but the Batak version is particularly notable for its intense grill flavor and salty seasoning. The pork is often well-marbled, ensuring juiciness and succulence.

Where to try: Lapo Ni Tondongta, a famous Batak restaurant in Jakarta, is a great place to sample authentic babi panggang.

7. Ayam Goreng (Fried Chicken)

Fried chicken is a global favorite, and Indonesia food culture embraces it with unique local twists. Ayam goreng, Indonesian fried chicken, is always served with sambal chili sauce for dipping, enhancing its appeal.

Ayam kampung, free-range village chickens, are often used for ayam goreng. These chickens are smaller but boast intense flavor. Indonesian fried chicken is typically marinated in garlic and shallots, lightly battered, and deep-fried to a crispy golden brown, ensuring the flavor is infused into the chicken itself.

Where to try: Nasi Uduk Zainal Fanani in Jakarta is a popular spot for ayam goreng. You can find ayam goreng throughout Indonesia, from street stalls to restaurants.

8. Bebek Goreng (Fried Duck)

Bebek Goreng, Indonesian deep-fried duck, is similar to ayam goreng in preparation but features duck instead of chicken. Like ayam kampung, the ducks used for bebek goreng are often smaller and intensely flavorful.

Bebek goreng is deep-fried until incredibly crispy, sometimes resulting in a slightly greasy but undeniably delicious dish. It’s typically served with rice, raw herbs like lemon basil to balance the richness, and of course, sambal chili sauce.

Where to try: Bebek Goreng H. Slamet, a legendary restaurant chain in Jakarta, is famous for its bebek goreng.

9. Pecel Lele (Fried Catfish)

Pecel Lele, deep-fried catfish, is a ubiquitous Indonesian street food, commonly found at roadside warungs (food stalls). Especially in Jakarta at night, pecel lele stalls are easy to spot.

The catfish is simply seasoned with salt and sometimes coriander and turmeric before being deep-fried until crispy. Indonesian catfish are typically small, resulting in a chip-like crispiness when fried. The flavor highlight of pecel lele is the accompanying sambal, which elevates the simple fried fish to a flavorful meal.

Where to try: Permata Mubarok 1, located a bit outside central Jakarta, offers a pleasant street food experience for pecel lele.

10. Ikan Goreng (Deep Fried Fish)

Ikan Goreng, deep-fried fish, is another popular Indonesian food preparation method for seafood. Hundreds of fish types can be used for ikan goreng, but freshwater gourami is a Sundanese specialty.

The fish is sometimes cut to maximize skin exposure during frying, resulting in incredibly crispy skin and outer layers. Ikan goreng, eaten with rice and sambal, is a delicious meal on its own or as part of a larger seafood feast.

Where to try: Seafood 212 Wiro Sableng in Jakarta offers an excellent seafood meal featuring ikan goreng.

11. Soto Betawi (Jakarta Soup)

Jakarta, Indonesia’s vibrant capital, is a melting pot of cultures, and its food scene reflects this diversity. Soto Betawi, meaning Jakarta soup, is a dish uniquely rooted in Jakarta’s culinary identity. Soto is a category of Indonesian soups, with regional variations across the country.

Soto Betawi is typically made with beef, simmered with aromatic herbs like lemongrass and Indonesian bay leaves, and flavored with candlenut, galangal, garlic, and shallots. A creamy broth is achieved by adding a combination of fresh cow milk and coconut milk. Served with rice, crispy fried shallots, and acar (Indonesian pickles), Soto Betawi is a culinary highlight of Jakarta and a must-try Indonesian food.

Where to try: Soto Betawi Haji Husein in Jakarta is a highly recommended establishment for experiencing authentic Soto Betawi.

12. Sop Kaki Kambing (Goat Leg Soup)

Sop Kaki Kambing, goat leg soup, is an adventurous Indonesian food for meat lovers, particularly those who enjoy goat. It shares a similar flavor profile with Soto Betawi but features goat as the star ingredient.

When visiting a sop kaki kambing warung, you might see goat carcasses displayed, with meat being freshly cut and cooked. You can choose different goat parts, which are then added to a bowl and covered in a lightly creamy and buttery soup.

Where to try: Sudi Mampir Restaurant in Jakarta is a local spot where you can experience sop kaki kambing.

13. Sop Buntut (Oxtail Soup)

Sop Buntut, oxtail soup, is another popular and comforting Indonesian soup. Oxtail, known for its tender and flavorful meat, is the key ingredient.

Unlike the creamy soto variations, sop buntut is often a clear soup, with oxtail simmered in broth with carrots and potatoes. The broth is salty, subtly peppery, and often includes a hint of nutmeg and cinnamon to balance any gamey notes. Sop buntut is enjoyed with rice, fresh chilies, and kecap manis.

Where to try: Sop Buntut Cut Meutia, a local restaurant near Cut Meutia Mosque in Jakarta, is a good place to try sop buntut.

14. Bakso (Indonesian Meatballs)

Bakso, or baso, Indonesian meatballs, is a widely loved Indonesian food, available everywhere from street stalls to restaurants. Even former US President Barack Obama, who spent part of his childhood in Jakarta, is known to be a fan.

There are Chinese-influenced and local Indonesian styles of bakso, both delicious. Bakso recipes typically include minced meat mixed with tapioca starch, giving the meatballs their signature bouncy texture. You can choose your noodles, often rice vermicelli or yellow egg noodles, and bakso is served in soup or dry with soup on the side. It’s a non-spicy dish, but chilies and seasonings are always available to customize your bowl.

Where to try: Bakso Akiaw 99 in Jakarta is a popular Chinese-style bakso restaurant. Bakso is readily available throughout Indonesia.

15. Sayur Asem (Sour Soup)

Sayur Asem is a tangy tamarind-based sour soup, reminiscent of Filipino sinigang or some Southern Thai sour soups. It’s a Sundanese and Betawi dish from West Java.

Sayur asem is made with tamarind broth, sometimes using meat or fish stock, and includes vegetables like corn, chayote, and water morning glory. Its refreshing sourness makes it a delightful and characteristic Indonesian food.

Where to try: Warung Mak Dower in Jakarta serves fantastic Betawi dishes, including sayur asem.

16. Coto Makassar (Makassar Soup)

Coto Makassar, from Makassar in South Sulawesi, is another Indonesian soup variation, though in Makassar it’s called “coto.” It’s a rich, dark beef soup or stew from this foodie city.

Coto Makassar features beef and various cow organs as primary ingredients. The soup has a deep, beefy flavor with intestines, tripe, lungs, and meat cubes in a murky, roasted peanut-based broth. It has a nutty and slightly sour taste. Typically served unsalted, you can season it to your preference with salt, lime, and sambal. Ketupat rice cakes are a common accompaniment.

Where to try: Coto Makassar Senen in Jakarta offers a taste of this Makassar specialty.

17. Sop Konro (Beef Ribs Soup)

Sop Konro, another Makassar specialty from South Sulawesi, is an unforgettable Indonesian food experience. The combination of fall-apart tender beef ribs, fresh herbs, and sambal is truly exceptional.

Sop konro features beef ribs simmered in a fragrant blend of spices like coriander, galangal, lemongrass, cinnamon, nutmeg, and bay leaves. The result is incredibly tender meat that effortlessly falls off the bone.

Where to try: Sop Konro Karebosi in Jakarta is a restaurant specializing in outstanding sop konro and konro bakar (grilled beef ribs).

18. Nasi Goreng (Fried Rice)

Nasi Goreng, Indonesian fried rice, is perhaps the most internationally recognized Indonesian food. This simple yet satisfying dish is a staple street food throughout Indonesia.

While seemingly basic, nasi goreng offers a unique Indonesian flavor profile. It’s wok-fried rice with salty seasonings and often kecap manis, giving it a distinctive sweetness. Street vendors typically offer customizable nasi goreng with vegetables, chicken, egg, or petai (stink beans). Nasi goreng carts are ubiquitous across Indonesia.

Where to try: Nasi Goreng Kambing Kebon Sirih in Jakarta is legendary for its goat fried rice. Nasi goreng is widely available throughout Indonesia.

19. Nasi Uduk (Coconut Rice)

Nasi Uduk is a fragrant Indonesian rice dish cooked with rich coconut milk and aromatic spices like cardamom. It’s similar to nasi lemak but with its own distinct character.

Nasi uduk is cooked with lemongrass, pandan leaves, coriander seed, bay leaves, and coconut milk, resulting in savory, flavorful, and hearty rice. Regional variations exist, but in Jakarta, it’s commonly served with fried chicken and sambal.

Where to try: Nasi Uduk Zainal Fanani in Jakarta (also known as Nasi Uduk Kebon Kacang) is a popular spot for Betawi-style nasi uduk.

20. Nasi Liwet (Javanese Rice)

Nasi Liwet is a traditional Javanese Indonesian food, similar to nasi uduk, featuring rice cooked with coconut milk and chicken broth, infused with bay leaves and lemongrass.

Nasi liwet is often enjoyed with various side dishes and extra coconut cream. Some versions include small fried fish in the rice for added flavor and texture. Communal nasi liwet feasts, served on banana leaves with side dishes, are a memorable Indonesian dining experience.

Where to try: Nasi Liwet is often home-cooked, but some restaurants specializing in Javanese or Sundanese cuisine might offer it.

21. Nasi Campur (Mixed Rice)

Nasi Campur, meaning “mixed rice,” has different interpretations across Southeast Asia. In Jakarta, nasi campur typically refers to rice served with a variety of Chinese-style meats like char siu, pork belly, roast chicken, and egg, all drizzled with a sweet and tangy sauce, similar to Thai khao moo daeng.

Nasi campur is a satisfying and flavorful Indonesian food option, especially for those who enjoy rice and pork with sweet and savory flavors.

Where to try: Nasi Campur Yung Yung 99 in Jakarta is a well-known restaurant for nasi campur.

22. Bubur Ayam (Chicken Congee)

Bubur Ayam, chicken rice porridge or congee, is a common Indonesian street food, reflecting Chinese culinary influences in Southeast Asia.

Bubur ayam is thick, hearty, and easy to digest. While toppings vary, chicken is a popular choice. A bowl often comes topped with shredded chicken and can be accompanied by skewers of fried chicken heart or other organs.

Where to try: Bubur Ayam Barito in Jakarta is a famous spot for bubur ayam. Bubur ayam is readily available as street food throughout Jakarta and Indonesia.

23. Nasi Bali / Babi Guling (Roast Pork)

Nasi Bali refers to Balinese rice with side dishes, and Babi Guling, roasted crispy pig, is a signature dish of Bali. Balinese cuisine, influenced by the island’s Hindu majority, features unique flavors with generous use of spices and herbs.

Babi guling is a famous Balinese Indonesian food, featuring roasted pig with crispy skin and flavorful meat, seasoned with ginger, garlic, shallots, and chilies.

Where to try: Little Ubud restaurant in Jakarta offers a Balinese plate with babi guling. For the best experience, try babi guling in Bali itself.

24. Nasi Padang (Padang Rice Curry)

Nasi Padang, from Padang in West Sumatra, is arguably the most famous Indonesian food globally. It’s a meal of rice with numerous side dishes, showcasing the rich flavors of Padang cuisine.

Padang food is known for its complex curry pastes using galangal, turmeric, kaffir lime leaves, garlic, shallots, and herbs, combined with coconut milk and rich curries. Nasi Padang restaurants offer a unique serving style: either dishes are placed on your individual plate (“pesan”) or a variety of dishes are brought to your table, and you only pay for what you eat (“hidang”).

Where to try: Rumah Makan Surya Masakan Padang in Jakarta is a highly recommended Nasi Padang restaurant. Nasi Padang restaurants are abundant throughout Indonesia.

25. Woku (Manado Soup Curry)

Woku is a spice and herb blend from Manado, North Sulawesi, used to create a flavorful Indonesian food dish. It typically features fish or chicken cooked in a soup or more dry curry-like consistency.

Woku is known for its intense flavors, combining spices, herbs, chilies, lemon basil, shallots, garlic, and tomatoes. The distinct taste of lemon basil gives it a refreshing yet spicy character.

Where to try: Ikan Tude Manado in Jakarta is a Manado restaurant where you can enjoy woku. Manado restaurants will typically have woku on their menu.

26. Rica-rica (Manado Dish)

Rica-rica, like woku, is a chili and herb blend from Manado, North Sulawesi, used to create a spicy Indonesian food dish. While woku can be soupy, rica-rica is typically drier, more like a sauce, packed with red chilies, shallots, and tomatoes.

Rica-rica has a sweet and sour element alongside its spiciness, with chunky tomatoes adding texture. Ayam rica-rica, chicken rica-rica, is a popular variation.

Where to try: Brama Kusu in Jakarta is a Manado restaurant where you can try rica-rica.

27. Gulai Kepala Ikan (Fish Head Curry)

Gulai Kepala Ikan, fish head curry, is a rich and flavorful Indonesian food, often found at Nasi Padang and Sumatran restaurants.

Fish head curry features a whole fish head in a creamy coconut curry. The best versions offer incredibly rich and flavorful coconut curry sauce.

Where to try: Rumah Makan Medan Baru in Jakarta is recommended for its exceptional gulai kepala ikan. Medan Baru and other Nasi Padang restaurants often serve fish head curry.

28. Gulai Otak (Brain Curry)

Gulai Otak, brain curry, is a unique and rich Indonesian food, typically found at Nasi Padang restaurants.

Gulai otak features brain, often cow or lamb brain, cooked in a creamy and spice-rich curry sauce. Cow brains are intensely creamy and rich, offering a unique texture similar to panna cotta. It’s a dish best enjoyed in moderation due to its richness.

Where to try: Nasi Padang Sari Bundo in Jakarta is a Nasi Padang restaurant where you can try gulai otak. Gulai otak is typically available at Nasi Padang restaurants.

29. Beef Rendang (Rendang)

Beef Rendang is often cited as the world’s most delicious food. This Indonesian food, originating from West Sumatra’s Minangkabau people, is a staple of Nasi Padang restaurants. It’s also popular in Malaysia and Singapore.

Rendang is typically made with beef, slow-cooked in a complex spice paste with cinnamon, star anise, cardamom, chilies, garlic, and shallots. Desiccated coconut is a key ingredient, giving rendang its unique texture and flavor. Variations include drier, spice-coated rendang and those with more curry gravy.

Where to try: Rumah Makan Surya Masakan Padang in Jakarta is a great place to try rendang. Rendang is widely available at Nasi Padang restaurants throughout Indonesia.

30. Jengkol Pedas (Jengkol Chili)

Jengkol Pedas features jengkol beans (djenkol), a unique Indonesian food delicacy enjoyed across Southeast Asia. Despite being potentially poisonous in raw form due to jengkolic acid, cooked jengkol beans are a popular ingredient.

Jengkol beans are cooked in various ways in Indonesia. Jengkol pedas features jengkol beans cooked with chili, often in a spicy and flavorful sauce. Cooked jengkol beans have a starchy, potato-like texture with a slightly gummy consistency.

Where to try: Warung Mak Dower in Jakarta serves Betawi food, including jengkol pedas.

31. Petai (Stink Beans)

Petai, or stink beans, are another unique and pungent Indonesian food. These green beans grow in twisted pods and are a popular ingredient in Indonesian cuisine.

Petai can be cooked in curries, stir-fries with ikan bilis and chilies, eaten raw with sambal, or grilled or deep-fried. Their distinctive aroma and flavor are a defining characteristic of many Indonesian dishes.

Where to try: Petai is widely available throughout Indonesia, order it in curries, grilled, fried, or raw.

32. Nasi Gule Solo (Organ Stew)

Nasi Gule Solo, organ stew from Solo (Surakarta), is a street food Indonesian dish. Gule is a cross between soup and curry, and Nasi Gule Solo often features goat organs.

Nasi gule solo is a mild curry, often served with rice and crackers. It’s a comforting and flavorful street food experience.

Where to try: Nasi Gule Solo street food carts are common in South Jakarta, especially in the Gandaria area.

33. Rawon (Beef Stew)

Rawon, a black-colored beef stew, is a traditional Indonesian food from East Java. Its unique color and flavor come from keluak (kluwak) nuts.

Keluak has a flavor reminiscent of dark chocolate, with nutty and rye notes. Rawon is served as a soup with rice, bean sprouts, lime, and sambal. It’s a rich and flavorful Indonesian stew.

Where to try: Nasi Gandul Bu Endang in Jakarta offers rawon.

34. Gudeg (Stewed Jackfruit)

Gudeg, stewed young jackfruit, is considered a national dish of Yogyakarta (Jogja). It’s young jackfruit braised with palm sugar, coconut milk, bay leaves, lemongrass, and galangal until incredibly tender.

Gudeg Jogja is served with rice and side dishes like chicken and curried cow skin. It’s a sweet dish with a unique texture from the long-stewed jackfruit.

Where to try: Nasi Gandul Bu Endang in Jakarta offers gudeg. For the most authentic experience, try gudeg in Yogyakarta.

35. Plecing Kangkung (Water Spinach Salad)

Plecing Kangkung, originating from Lombok, is a refreshing Indonesian vegetable salad made with water morning glory (kangkung).

Plecing kangkung features blanched water morning glory topped with a spicy chili and shrimp paste sambal. The crisp water morning glory and flavorful sambal make it a delicious and refreshing side dish, often served with rice and grilled chicken.

Where to try: Ayam Taliwang Rinjani in Jakarta offers plecing kangkung.

36. Daun Pepaya (Papaya Leaves)

Daun Pepaya, papaya leaves, are a nutritious Indonesian food, commonly eaten in various ways across Indonesia. They have a slightly bitter taste.

In Padang restaurants, you might find blanched or steamed papaya leaves served with sambal. Manado restaurants sometimes sauté papaya leaves with papaya flowers, creating a bitter and floral dish.

Where to try: Ikan Tude Manado in Jakarta serves sautéed papaya leaves with papaya flowers. Padang restaurants often offer papaya leaves with sambal.

37. Gulai Daun Singkong (Curry Cassava Leaves)

Gulai Daun Singkong, curry cassava leaves, is a common Indonesian food, especially in Padang cuisine. Cassava leaves are toxic raw but delicious when cooked, with a slightly leathery texture.

Gulai daun singkong features cassava leaves cooked in a curry, often with coconut milk and spices. It’s a flavorful and nutritious leaf vegetable dish.

Where to try: Rumah Makan Medan Baru in Jakarta serves excellent gulai daun singkong. Nasi Padang restaurants often offer curry cassava leaves.

38. Bakpao and Kopi (Baozi and Coffee)

Bakpao and Kopi, baozi and coffee, is a classic Indonesian snack combination. Indonesia is a major coffee producer, and Indonesian coffee is renowned for its quality.

Bakpao, Indonesian baozi (steamed buns), pair perfectly with Indonesian coffee. Traditional kopitiams (coffee shops) and modern coffee shops are abundant in Jakarta.

Where to try: Kedai Kopi & Bakpao Kwang Koan in Jakarta is a traditional kopitiam. Jakarta has numerous coffee shops to explore.

39. Gado-gado (Peanut Sauce Salad)

Gado-gado, peanut sauce salad, is one of the most ubiquitous Indonesian street foods. It’s a vegetable and compressed rice salad with a peanut or cashew nut sauce dressing.

Gado-gado vendors prepare the peanut sauce fresh, using a stone mortar and pestle. The salad includes steamed vegetables like bean sprouts, water morning glory, long beans, tofu, soybean cakes, and sometimes lontong (compressed rice cakes). The peanut sauce makes it hearty and filling, suitable as a snack or light meal.

Where to try: Gado-gado is found everywhere in Jakarta. Street food carts with “Gado-gado” signs are common. Andy’s Gado-gado outside City Walk Sudirman mall is a popular option.

40. Mie Goreng (Fried Noodles)

Mie Goreng, Indonesian fried noodles, is another popular street food dish, often made with yellow noodles. While Chinese-influenced, mie goreng has a distinct Indonesian flavor, often featuring sambal chili sauce.

Yellow noodles are stir-fried with oil, garlic, egg, cabbage, tomatoes, kailan, onions, and meat. Mie goreng is available at street stalls and is also popularly made with Indomie instant noodles.

Where to try: Sin Moy Kong Chinese Food in Jakarta offers mie goreng. Street food stalls selling nasi goreng often also offer mie goreng.

41. Ketoprak (Peanut Sauce Salad)

Ketoprak is another Indonesian food based on peanut sauce, originating from Jakarta. It includes tofu and rice vermicelli noodles flavored with a sweet and salty peanut sauce.

Ketoprak vendors prepare a special peanut sauce and combine it with fried tofu, bean sprouts, and rice vermicelli. It’s often topped with a fried egg.

Where to try: Ketoprak Ciragil in Jakarta is a famous spot for ketoprak. Ketoprak is widely available throughout Jakarta.

42. Tempeh (Fermented Soybean)

Tempeh, or tempe, fermented soybean cake, is a nutritious Indonesian food, similar to tofu but made with whole soybeans and fermented. It’s packed with protein and fiber, making it a popular vegetarian option.

Tempeh is often deep-fried or pan-fried and eaten as a snack or part of a meal, dipped in sambal. It has a slightly sour taste and starchy texture and is a great meat substitute in Indonesian vegetarian cuisine.

Where to try: Tempeh is widely available from street food carts to restaurants, especially those specializing in fried foods.

43. Gorengan (Deep Fried Snacks)

Gorengan refers to Indonesian street food stalls selling various deep-fried fritters. These include pisang goreng (fried bananas), fried tofu, bakwan (vegetable fritters), fried cassava, fried breadfruit, and more.

Gorengan carts offer a wide array of deep-fried snacks, though the oil quality can vary. Fried breadfruit, simply slices of breadfruit deep-fried with salt, is a popular gorengan option.

Where to try: Gorengan carts are easily identified by their displays of golden-fried fritters. They are common throughout Indonesia.

44. Pempek (Fishcakes)

Pempek, fishcakes from Palembang in South Sumatra, are a prized Indonesian food, popular as a snack in Jakarta.

Pempek are made with pureed fish and tapioca starch, giving them a chewy texture. They are typically deep-fried or grilled and served with noodles and a sweet, salty, and sour sauce.

Where to try: Pempek Palembang & Otak – Otak 161 in Jakarta has multiple locations.

45. Siomay (Dumplings)

Siomay is a popular Indonesian food snack with Chinese origins, transformed into a local dish. Siomay vendors offer steamed siomay, tofu, fishcakes, and stuffed items. Siomay can be made with fish, shrimp, or pork.

Siomay is served with a sweet and savory peanut sauce and sambal for heat, giving it a distinct Indonesian flavor profile.

Where to try: Glodok, Jakarta’s Chinatown, has many bicycle vendors selling siomay. Siomay is also a popular street food throughout Jakarta.

46. Asinan (Pickled Vegetable Salad)

Asinan is a category of Indonesian food encompassing pickled fruits or vegetables, with regional variations.

Asinan Betawi, a Jakarta version, features pickled and blanched vegetables, fried noodle crackers, and a sweet, salty, and fruity sauce. It’s a refreshing and interesting mix of flavors.

Where to try: Ragusa Es Italia ice cream shop in Jakarta (outside entrance) is a place to try Asinan Betawi.

47. Kerak Telor (Rice Egg Snack)

Kerak Telor is a traditional Betawi Indonesian food, a rice and egg snack cooked in a unique way. It’s made with sticky rice and egg, fried like a pancake or omelette, and topped with fried shredded coconut and shallots.

Kerak telor preparation is a spectacle to watch. Vendors cook it in a wok over charcoal heat, flipping the wok to roast the rice cake over the fire.

Where to try: Kerak telor vendors are often found in public areas like the National Monument and Fatahillah Square in Jakarta, typically in the afternoon and evening.

48. Martabak Manis (Sweet Martabak)

Martabak Manis, sweet martabak, is a popular and indulgent Indonesian dessert. It’s a sweet waffle-like cake generously topped with butter, sugar, cheese, chocolate, and other fillings.

Martabak manis is a rich and decadent dessert, often compared to a pancake and birthday cake hybrid. It’s a must-try Indonesian sweet treat.

Where to try: Martabak 65A in Jakarta is a popular and original martabak manis spot.

49. Durian (King of Fruits)

Durian, the “King of Fruits,” is a controversial but deeply loved Indonesian fruit. Jakarta is even nicknamed “the Big Durian” due to its durian enthusiasm.

Durian is abundant in Jakarta, often sourced from Medan, Palembang, and other islands. Beyond fresh durian, durian treats like durian cake, durian ice cream, and es campur durian (durian shaved ice) are also popular.

Where to try: Durian stalls are common along Mangga Besar road in Jakarta in the evening.

50. Sambal (Chili Sauce)

Sambal, Indonesian chili sauce, is a fundamental element of Indonesian cuisine. It’s present in cooking and served as a condiment with almost every meal.

There are countless sambal variations across Indonesia, reflecting regional ingredients and tastes. A classic sambal typically includes chilies, garlic, shallots, and other local ingredients, ground using a mortar and pestle. Sambals range from spicy and salty to sweet and herbal. Sambal is an essential part of the Indonesian food experience, reflecting the country’s culinary diversity.

Where to try: Sambal is served with almost every Indonesian meal in Indonesia.

Conclusion: The Allure of Indonesia Food

The magic of Indonesia food lies in its fresh and vibrant ingredients – chilies, garlic, shallots, lemongrass, lemon basil, and a vast array of other spices and herbs. The masterful blending of these elements creates the spectacular flavors that define Indonesian cuisine.

This guide to 50 Indonesian dishes is just a glimpse into the vast and diverse world of Indonesia food. We hope it has inspired you to explore and savor the incredible flavors of the Spice Islands!

EXPLORE MORE: For more insights, check out the Jakarta Travel Guide for Food Lovers for tips on accommodation, activities, and safety in Jakarta.