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This is a list of selected dishes found in Indonesian cuisine with images, brief excerpts, and links to the recipes.

This is a list of selected dishes found in Indonesian cuisine. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world’s largest archipelago. Many regional cuisines exist, often based upon cultural and foreign influences. Indonesian cuisine varies greatly by region and has many different influences

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as “the Spice Islands”, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Some popular Indonesian dishes such as nasi goreng, gado-gado, sate, and soto are ubiquitous in the country and considered as Indonesian national dishes.

Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is more indigenous. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.


Name Image Description
Ayam Kalasan Indonesian Fried Chicken Kalasan Kalasan Fried Chicken, or simply known as Ayam Kalasan in the Indonesian language, is a very popular fried chicken dish. It can be found almost anywhere in Indonesia, especially in the western and central parts of the country.

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Ayam Penyet – Smashed Fried Chicken Ayam Penyet - Smashed 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.

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Ayam Taliwang Ayam bakar khas Taliwang 2 Ayam Taliwang is made with chicken (preferably free range), which is cut and cleaned prior to grilling. Once it has been grilled halfway, it is removed from the grill and tenderised with a pestle. It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chilli, and shrimp paste. It is then fried or grilled to order.

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Bakwan Malang Also known as Bakso Malang, meatball noodle soup with fried wontons from city of Malang.
Mie bakso 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.
Betutu Betutu is a Balinese dish of steamed or roasted chicken or duck. This highly seasoned and spiced dish is a popular dish in Bali and Lombok. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chilli peppers and coconut oil.
Bubur ayam Bubur ayam (Indonesian for “chicken congee”) is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped spring onion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, Chinese crullers (youtiao, known as cakwe in Indonesia), both salty and sweet soy sauce, and sometimes it is topped with yellow chicken broth and kerupuk (Indonesian style crackers). Unlike many other Indonesian dishes, it is not spicy; sambal or chilli paste is served separately.
Bubur Manado (Tinutuan) Rice porridge served with spices, corn, vegetables, cassava or sweet potato, shallots, shredded salted fish, leek, and sambal.
Cakalang fufu Grilled smoked Tuna skipjack fish stuck on bamboo.
Cap cai Stir fried of ten type 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.
Empal gentong Mutton or goat offal soup from Cirebon, West Java.
Gado-gado Gado gado Gado-gado (in Indonesian or Betawi language), also known as Lotek (in Sundanese and Javanese) is an Indonesian dish or Indonesian salad consisting of boiled vegetables served with a peanut sauce dressing.

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Gepukor Empal Sometimes called empal gepuk, fried shredded beef in sweet spice from West Java.
Gudeg Raw jackfruit that is cooked in a Javanese traditional way that originated from Yogyakarta.
Gulai Indonesian curry characterised with yellow colour from turmeric and coconut milk.
Karedok Raw vegetables served with peanut sauce from West Java.
Ketoprak Almost the same with Eastern Java’s gado-gado but with saltier taste. A popular dish from Western Java. The main difference from Gado gado is that this food is served with bihun, a thin rice noodle, hence the whole dish is sometimes called “Bakmi Ketoprak”/Ketoprak noodle.
Ketupat sayur Pressed rice cake served with chicken or meat soup in coconut milk, labu, jackfruit, and krupuk.
Krecek Made from krupuk kulit (skin cracker), potato, and soy beans.
Krengsengan Mutton saute with sweet soy sauce aka kecap manis and petis udang, the Indonesian translation for Black Shrimp Paste.
Kwetiau ayam Flat noodle with chicken, sometimes served with pangsi (wonton) and bakso (meatball) soup.
Kwetiau goreng Stir fried flat noodle, similar tochar kway teow.
Laksa Laksa Lemak Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Indonesia, Malaysia and Singapore.

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Lawar A traditional Balinese cuisine dish served with rice and other dishes. It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with a plethora of herbs such as lemon grass, kaffir lime leaves,shallots, and garlic.
Lontong Cap Gomeh 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.
Mie aceh A rich and spicy noodle dish from Aceh, available in two variations; Mie Aceh Goreng (fried and dry) and Mie Aceh Kuah (soupy). Usually made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime.
Mie ayam Also known as Cui Mie.
Mie Celor Mie Celor Mie Celor (meaning Celor noodle), is a noodle dish served in coconut milk soup and ebi (dried shrimp) broth, served with bean sprouts and boiled egg, and sprinkled with sliced fresh celery, spring onion and fried shallot. In local South Sumatran Malay dialect, celor or celur means showering the ingredients in boiled hot water, it refer to the method of softening and cooking the noodle before simmered in coconut milk.
Mie goreng Fried Noodle.
Bakmi Goreng (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage.
Mie kocok Noodle in beef broth served with cow’s tendons or cartilage.
Mie rebus Boiled noodle soup.
Nasi campur (Nasi Rames) (Mixed Rice) rice with assorted vegetables and meat of choice.
Nasi goreng (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).
Nasi kuning Usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur.
Nasi liwet Usually rice processed with coconut milk and served with chicken, egg, and spicy broth.
Nasi padang Originated from Padang where most of the food involved coconut milk and heavy taste of chili. very wide selection of side dish.
Nasi pecel Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempeh and traditional cracker. Popular in East and Central Java.
Nasi tim Steamed rice usually served with chicken and mushroom.
Nasi uduk Steamed rice served with variety of vegetables and meat of choice. It is similar to Nasi Rames, but the rice is steamed. A similar dish found in Malaysia or Singapore is called Nasi Lemak.
Nasi ulam Steamed rice mixed with kuah semur (sweet soy sauce soup), serundeng (coconut granules) and peanut granules, sliced cucumber and bean sprouts; served with variety of vegetables and meat of choice toppings, such as dendeng daging (beef jerky), omelette, anchovy, fried tempeh and tofu, rice vermicelli, fried mashed potato. It is similar to Nasi Uduk and Nasi Rames, but the rice is mixed.
Oncom Fermented Tempe.
Opor Ayam Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia.
Pallu Basa Beef offal
Panggang Pork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables)
Paniki Bat cooked in Minahasan style.
Papeda Sago congee, the staple food of Eastern Indonesia.
Pempek Fried fishcake in sweet, sour, and spicy vinegar sauce.
Pepes Fish, meat, tofu, oncom, anchovy, mushroom or any other ingredients cooked inside a banana-leaf package.
Perkedel Jagung Perkedel Djagung Corn Fritters are a very tasty snack that can be eaten as an appetiser or to accompany the main meal.
Babi Guling Balinese cuisine-style roast pork; comparable to Hawaiian luau-style pig.
Rawon A beef soup in dark soup. The dark color comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.
Rendang Chunks of beef stewed in coconut milk and chilli gravy.
Roti cane Indian type bread with chunks of beef curry.
Saksang 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, chilli pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and and aliman.
Sambal goreng teri Spicy salted anchovy with peanuts.
Sate or satay Malay Satay on Fire Satay , or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used.
Sayur asem (Sour Dish/Tamarind Dish) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves,sweet corn (still on the cobs), young papaya, peanuts, and tamarind.
Sayur lodeh Sayur lodeh is a popular vegetable in coconut milk soup in Indonesian cuisine. Common ingredients are young jackfruit, eggplant, chayote, melinjo, long beans, tofu, tempeh all cooked in coconut milk soups and sometimes enriched with chicken or beef stock. Sometimes green stink bean is also mixed within sayur lodeh.
Sayur Nganten Soup made of trubuk stem.
Se’i With fumigation by using a mixture of milk, salt and spices provide a unique taste unlike any bacon.
Semur Stew made of kecap manis (sweet soy sauce) and spices, usually uses beef.
Sop buntut (Ox-tail) served in clear soup (in which case the dish is called Sop Buntut / Ox-tail soup) or roasted alone then served with barbecue sauce.
Soto or sroto or coto A soup of chicken or beef. Many variants of soto has developed across Indonesia. Many types of soto have the colour of yellow because turmeric is added as one of the ingredients.
Tekwan A soup of fishcake with bangkoang and mushroom.
Tempe Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe.
Tinutuan or Bubur Manado Rice porridge mixed with various vegetables such as spinach, kangkung, corn, and sweet potato or cassava.
Tongseng Goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce).
Tumis Kangkung Stir fry kangkung vegetable.
Tumpang Similar to gulai, but rotten tempeh is used as seasoning instead of turmeric. This dish can be found in Central and western part of East Java.
Tumpeng Cone shaped rice surrounded with assorted dishes.

Savoury snacks

Name Image Description
Arem-arem Similar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tahu/tofu and tempeh.
Asinan Betawi
Bakcang Zongzi (or simply zong) (Chinese: ??) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. Laotians, Thais, and Cambodians (known as nom asom) also have similar traditional dishes. In the Western world, they are also known as rice dumplings.
Cimol A small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Banten, West Java.
Emping Crackers made from flattened Gnemon/Belinjo seeds.
Kerak Telor It is made from chicken or duck egg made into omelette which is mixed with rice and spice, it is served with coconut granules.
Kerupuk 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 colors.
Lemper Made from glutinous rice and filled usually with chicken.
Lumpia Semarang 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 Indonesian’s version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate.
Mendoan Deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
Otak-otak Usually made from Spanish mackerel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce.
Panada Fried bread filled with spicy tuna.
Pastel Fried flour dumpling filled with vegetables and meat.
Risoles Fried rolls with breadcrumbs filled with vegetables and meat.
Rujak There are many kinds of rujak, the most common one is Rujak Buah (fruit rujak). Rujak petis is a popular dish from Surabaya, a mixture of vegetables, tofu, tempeh with black fish paste sauce. Rujak manis, is a mixture of fruit covered with sweet and spicy coconut sugar sauce, sometimes ground peanut is also added to the sauce.
Pangsit Goreng Fried wonton filled with chicken or shrimp with sweet and sour sauce.
Pempek A signature dish of Palembang. Fish paste mixed with flour and then deep fried. Served with cucumber, noodles or bihun, as in ketoprak, and thin sauce made from tamarind, vinegar and pounded dried shrimp.
Siomay 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. Sometimes the main ingredient can be made from prawn or other fish, siomay could also be served with steamed chicken eggs, potatoes, cabbage or bitter gourd.
Batagor (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.
Serabi/Surabi An Indonesian snack that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Do keep in mind that each province in Indonesia has varying Srabi recipes corresponding to local tastes and available ingredients.
Tahu Aci & Tahu Pletok A small snack made from tofu and flour. Its come from Tegal, Central Java.
Tahu Gejrot Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot.
Tahu Gunting Deep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chilli.
Tahu sumedang Deep fried tofu, served with sweet soy sauce/kecap manis and chilli.
Tempeh Bacem Tempeh stewed in coconut sugar and spices, then deep fried. It has sweet and savory flavour.
Terang Bulan Originally a Chinese snack, but nowadays it is labelled as murtabak.
Kembang Tahu Soft tofu with sweet ginger sauce.
Tahu Due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking. So popular, in fact, that it is celebrated with its own annual festival and has almost become synonymous with vegetarianism itself. Look for tofu in the dairy section of your supermarket.

Sweet desserts

Name Image Description
Angsle A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk.
Bakpia Pathok A small patty of baked pastry filled with sweet mung bean paste.
Brem (solid snack) 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.
Bubur Candil Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk.
Bubur Kacang Hijau Green beans porridge, sweetened with sugar, and served with thick coconut milk.
Bubur Ketan Hitam Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk.
Cendil Rice flour-based small glutinous cake, sweetened with sugar, moulded and colored. Served with fresh grated coconut.
Dodol Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and colored. Often add fruit scent and taste such as durian.
Geplak Sweet made from sugar and grated coconut.
Gethuk Cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut.
Klepon Glutinous rice cake balls, usually colored and flavoured with pandan leaves, which gives it an attractive green color and unique aroma, filled with coconut sugar. The balls are boiled, and rolled in grated coconut. In other parts of Indonesia such as Sumatra, klepon is called onde-onde.
Kolak 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.
Klepon Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice.
Kue Bandung
Kue putu Similar to klepon, except that it’s cylindrical in shape whilst klepon is spherical.
Lapis Legit A spiced layered cake, made mainly of egg yolk, flour and margarine/butter.
Lupis (food) Glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup.
Mochi Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.
Nagasari Steamed rice cake wrapped in banana leaves, and stuffed with banana.
Ombus-ombus Sticky rice with palm sugar filling, rolled in coconut flakes
Onde-onde Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.
Pisang Goreng blank Pisang goreng (fried banana in Malaysian/Indonesian) is a snack food mostly found throughout Indonesia, Malaysia, the Philippines (where it is called pritong saging in Tagalog) and Singapore. In Singapore and some parts of Malaysia it is known as “goreng pisang” due to direct translation from “fried banana”.
Roti buaya Crocodile-shaped bread commonly served during Betawi wedding and celebrations.
Tape Uli
Wingko babad Sweet baked coconut snack.


Name Image Description
Bajigur Coconut sugar and coconut milk hot drink.
Bandrek Coconut sugar and ginger hot drink.
Brem(liquid beverage) Brem is made from fermented tape. Brem is a special beverage from Bali. Usually brem also present in solid form as snacks.
Wedang Jahe Fresh ginger juice mixed with palm or rock sugar and served hot.
Cendol Cendol Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.

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Cincau Grass jelly and shredded ice with sugar or syrup.
Dadiah Traditional West Sumatran water buffalo milk yoghurt.
Es campur
Es dawet
Es puter Coconut ice cream.
Es siwalan Sweet and chewy palm fruit, served with basil seed and flavoured syrup.
Es teler A mixed of avocado, young coconut, jack fruit, shredded iced with sweet condensed milk.
Jahe Telor A drink made of ginger and raw egg. Some variants colloquially known as STMJ (Susu Telor Madu Jahe or “milk egg honey ginger”).
Kopi Luwak Coffee beverage made of beans that already digested by palm civet.
Legen A drink made of Siwalan palm sap.
Sara’ba A drink made of palm sugar/brown sugar and ginger. It can be mixed with coconut milk, milk or raw egg yolk.
Sekoteng A hot drink made of ginger, sugar and milk with peanuts, slices of bread, and pacar cina.
Liang Teh
Teh botol Bottled tea.
Teh poci Hot tea served in clay teapot with large cristalized sugar.
Teh Talua Mixed of hot tea and blended egg yolk.
Wedhang angsle a hot soupy dessert of coconut milk with sago pearls, glutinuous rice and mung beans.
Wedhang ronde A hot dessert containing glutinous rice balls stuffed with peanut paste, floating in a hot and sweet ginger and lemongrass tea.

Sauces and condiments

Name Image Description
Acar – Acar Awak – Spicy Mixed Vegetable Pickle Acar Awak Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.

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Bawang goreng Crispy fried shallots sprinkled upon various dishes to gave aroma and crispy texture.
Dabu-dabu Sliced chilli, tomatoes and shallots. Condiments for grilled fish.
Kecap manis and kecap asin Soy sauces, available in sweet and salty.
Pecel A mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and blitar in East Java is popular for their pecel.
Sambal  blank Sambal is a condiment that has a chilli-based sauce. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines, and Sri Lanka, as well as in the Netherlands and in Suriname, through Javanese influence. Typically made from a variety of chilli peppers, it is sometimes a substitute for fresh chillies and can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries. 
Serundeng Grated coconut sauteed and spiced, could be served with beef, sprinkled on soto, or eaten with sticky rice.
Tumpang 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 chilli, onion, salt and other spices.


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