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Indonesian Dishes – List of

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.


Ayam KalasanIndonesian Fried Chicken KalasanKalasan 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 ChickenAyam Penyet - Smashed Fried ChickenFried 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 TaliwangAyam bakar khas Taliwang 2Ayam 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 MalangAlso known as Bakso Malang, meatball noodle soup with fried wontons from city of Malang.
Mie baksoBeef 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.
BetutuBetutu 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 ayamBubur 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 fufuGrilled smoked Tuna skipjack fish stuck on bamboo.
Cap caiStir 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 gentongMutton or goat offal soup from Cirebon, West Java.
Gado-gadoGado gadoGado-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 EmpalSometimes called empal gepuk, fried shredded beef in sweet spice from West Java.
GudegRaw jackfruit that is cooked in a Javanese traditional way that originated from Yogyakarta.
GulaiIndonesian curry characterised with yellow colour from turmeric and coconut milk.
KaredokRaw vegetables served with peanut sauce from West Java.
KetoprakAlmost 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 sayurPressed rice cake served with chicken or meat soup in coconut milk, labu, jackfruit, and krupuk.
KrecekMade from krupuk kulit (skin cracker), potato, and soy beans.
KrengsenganMutton saute with sweet soy sauce aka kecap manis and petis udang, the Indonesian translation for Black Shrimp Paste.
Kwetiau ayamFlat noodle with chicken, sometimes served with pangsi (wonton) and bakso (meatball) soup.
Kwetiau gorengStir fried flat noodle, similar tochar kway teow.
LaksaLaksa LemakLaksa 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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LawarA 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 GomehLontong (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 acehA 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 ayamAlso known as Cui Mie.
Mie CelorMie CelorMie 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 gorengFried 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 kocokNoodle in beef broth served with cow’s tendons or cartilage.
Mie rebusBoiled 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 kuningUsually 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 liwetUsually rice processed with coconut milk and served with chicken, egg, and spicy broth.
Nasi padangOriginated from Padang where most of the food involved coconut milk and heavy taste of chili. very wide selection of side dish.
Nasi pecelRice 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 timSteamed rice usually served with chicken and mushroom.
Nasi udukSteamed 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 ulamSteamed 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.
OncomFermented Tempe.
Opor AyamChicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia.
Pallu BasaBeef offal
PanggangPork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables)
PanikiBat cooked in Minahasan style.
PapedaSago congee, the staple food of Eastern Indonesia.
PempekFried fishcake in sweet, sour, and spicy vinegar sauce.
PepesFish, meat, tofu, oncom, anchovy, mushroom or any other ingredients cooked inside a banana-leaf package.
Perkedel JagungPerkedel DjagungCorn Fritters are a very tasty snack that can be eaten as an appetiser or to accompany the main meal.
Babi GulingBalinese cuisine-style roast pork; comparable to Hawaiian luau-style pig.
RawonA 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.
RendangChunks of beef stewed in coconut milk and chilli gravy.
Roti caneIndian type bread with chunks of beef curry.
SaksangPork 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 teriSpicy salted anchovy with peanuts.
Sate or satayMalay Satay on FireSatay , 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 lodehSayur 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 NgantenSoup made of trubuk stem.
Se’iWith fumigation by using a mixture of milk, salt and spices provide a unique taste unlike any bacon.
SemurStew 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 cotoA 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.
TekwanA soup of fishcake with bangkoang and mushroom.
TempeCan be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe.
Tinutuan or Bubur ManadoRice porridge mixed with various vegetables such as spinach, kangkung, corn, and sweet potato or cassava.
TongsengGoat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce).
Tumis KangkungStir fry kangkung vegetable.
TumpangSimilar 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.
TumpengCone shaped rice surrounded with assorted dishes.

Savoury snacks

Arem-aremSimilar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tahu/tofu and tempeh.
Asinan Betawi
BakcangZongzi (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.
CimolA small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Banten, West Java.
EmpingCrackers made from flattened Gnemon/Belinjo seeds.
Kerak TelorIt is made from chicken or duck egg made into omelette which is mixed with rice and spice, it is served with coconut granules.
KerupukDeep 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.
LemperMade from glutinous rice and filled usually with chicken.
Lumpia SemarangSemarang 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.
MartabakIndonesian’s version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate.
MendoanDeep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
Otak-otakUsually made from Spanish mackerel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce.
PanadaFried bread filled with spicy tuna.
PastelFried flour dumpling filled with vegetables and meat.
RisolesFried rolls with breadcrumbs filled with vegetables and meat.
RujakThere 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 GorengFried wonton filled with chicken or shrimp with sweet and sour sauce.
PempekA 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.
SiomayA 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/SurabiAn 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 PletokA small snack made from tofu and flour. Its come from Tegal, Central Java.
Tahu GejrotDeep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot.
Tahu GuntingDeep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chilli.
Tahu sumedangDeep fried tofu, served with sweet soy sauce/kecap manis and chilli.
Tempeh BacemTempeh stewed in coconut sugar and spices, then deep fried. It has sweet and savory flavour.
Terang BulanOriginally a Chinese snack, but nowadays it is labelled as murtabak.
Kembang TahuSoft tofu with sweet ginger sauce.
TahuDue 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

AngsleA mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk.
Bakpia PathokA 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 CandilGlutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk.
Bubur Kacang HijauGreen beans porridge, sweetened with sugar, and served with thick coconut milk.
Bubur Ketan HitamBlack glutinous rice porridge, sweetened with sugar, and served with thick coconut milk.
CendilRice flour-based small glutinous cake, sweetened with sugar, moulded and colored. Served with fresh grated coconut.
DodolRice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and colored. Often add fruit scent and taste such as durian.
GeplakSweet made from sugar and grated coconut.
GethukCassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut.
KleponGlutinous 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.
KolakA 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.
KleponBoiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice.
Kue Bandung
Kue putuSimilar to klepon, except that it’s cylindrical in shape whilst klepon is spherical.
Lapis LegitA 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.
MochiRice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.
NagasariSteamed rice cake wrapped in banana leaves, and stuffed with banana.
Ombus-ombusSticky rice with palm sugar filling, rolled in coconut flakes
Onde-ondeGlutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.
Pisang GorengPisang 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 buayaCrocodile-shaped bread commonly served during Betawi wedding and celebrations.
Tape Uli
Wingko babadSweet baked coconut snack.


BajigurCoconut sugar and coconut milk hot drink.
BandrekCoconut 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 JaheFresh ginger juice mixed with palm or rock sugar and served hot.
CendolCendolCendol 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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CincauGrass jelly and shredded ice with sugar or syrup.
DadiahTraditional West Sumatran water buffalo milk yoghurt.
Es campur
Es dawet
Es puterCoconut ice cream.
Es siwalanSweet and chewy palm fruit, served with basil seed and flavoured syrup.
Es telerA mixed of avocado, young coconut, jack fruit, shredded iced with sweet condensed milk.
Jahe TelorA drink made of ginger and raw egg. Some variants colloquially known as STMJ (Susu Telor Madu Jahe or “milk egg honey ginger”).
Kopi LuwakCoffee beverage made of beans that already digested by palm civet.
LegenA drink made of Siwalan palm sap.
Sara’baA drink made of palm sugar/brown sugar and ginger. It can be mixed with coconut milk, milk or raw egg yolk.
SekotengA hot drink made of ginger, sugar and milk with peanuts, slices of bread, and pacar cina.
Liang Teh
Teh botolBottled tea.
Teh pociHot tea served in clay teapot with large cristalized sugar.
Teh TaluaMixed of hot tea and blended egg yolk.
Wedhang angslea hot soupy dessert of coconut milk with sago pearls, glutinuous rice and mung beans.
Wedhang rondeA hot dessert containing glutinous rice balls stuffed with peanut paste, floating in a hot and sweet ginger and lemongrass tea.

Sauces and condiments

Acar – Acar Awak – Spicy Mixed Vegetable PickleAcar AwakAcar 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 gorengCrispy fried shallots sprinkled upon various dishes to gave aroma and crispy texture.
Dabu-dabuSliced chilli, tomatoes and shallots. Condiments for grilled fish.
Kecap manis and kecap asinSoy sauces, available in sweet and salty.
PecelA mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and blitar in East Java is popular for their pecel.
Sambal 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. 
SerundengGrated coconut sauteed and spiced, could be served with beef, sprinkled on soto, or eaten with sticky rice.
TumpangTumpang 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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