List of Indonesian dishes

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Tumpeng, the cone shaped rice surrounded by assorted Indonesian dishes.

This is a list of selected dishes found in Indonesian cuisine.

Dishes

Name	Image	Region	Type	Description
Ayam Taliwang		Lombok, West Nusa Tenggara Roasted meat	originated from Nusa Tenggara (east of Bali), chicken cooked in various spicy herbs and seasoning.
Babi Guling		Bali	Roasted meat	Balinese-style roast pig; comparable to Hawaiian luau-style pig.)
Bakmi Goreng		Indonesian Chinese	Noodle dish	(Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage.
Bakwan Malang		Malang, East Java	Noodle dish	meatball noodle soup with fried wontons from city of Malang)
Betutu		Lombok, West Nusa Tenggara	Roasted meat	Traditional Balinese dishes made from chicken or duck and usually has spicy tastes.
Buntut		Java	Meat Soup or Roasted meat	Ox-tail) served in clear soup (in which case the dish is called Sop Buntut/Ox-tail soup) or roasted alone then served with barbecue sauce.
Empal Gentong		Cirebon, West Java	Meat soup	mutton or goat offal soup from Cirebon, West Java.
Gado-gado		Jakarta, West Java	Vegetarian food	a mixture of vegetables, crackers and rice with peanut flavoured sauce. The taste is sweet in Eastern Java and salty in Western Java. It's described in an Indonesian hotel menu as Indonesian salad with peanut sauce)
Gepuk		West Java	Fried meat	sometimes called empal gepuk), fried shredded beef in sweet spice from West Java.
Gudeg		Yogyakarta, Solo		raw jackfruit that cooked in a Javanese traditional way that originated from Yogyakarta)
Gulai		Indonesia	Meat or vegetable soup	Indonesian curry) characterised with yellow colour from turmeric and coconut milk.
Karedok		West Java	Vegetarian food	raw vegetables served with peanut sauce from West Java(It's close to East Java pecel, but karedok uses raw vegetables)
Ketoprak		Jakarta	Vegetarian food	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)
Krecek		Java		made from krupuk kulit (skin cracker), potato, and soy beans
Krengsengan				mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian translation for Black Shrimp Paste)
Laksa		Bogor	Vegetable soup	the popular one in Indonesia is Laksa Bogor that contains rice vermicelli, beansprouts, and oncom.
Lawar		Bali		A traditional Balinese accompanying cuisine for rice and other Balinese cuisine which 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.
Mie Goreng		Indonesian Chinese	Noodle dish
Mie Rebus		Indonesian Chinese	Noodle dish
Mie Kocok		Bandung, West Java	Noodle dish
Mie Ayam		Indonesian Chinese	Noodle dish
Mie Bakso		Indonesian Chinese	Noodle dish
Nasi Campur or Nasi Rames		Indonesia	Rice dish	(Mixed Rice) rice with assorted vegetables and meat of choice.
Nasi goreng		Indonesia	Rice dish	Fried Rice) steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables. The rice is made brown with thick and sweet soy sauce (kecap manis).
Nasi kuning		Indonesia	Rice dish	usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur)
Nasi Liwet		Solo, Central Java	Rice dish	Usually rice processed with coconut milk and served with chicken, egg, and spicy broth)
Nasi Padang		Padang, West Sumatra	Rice dish	originated from Padang where most of the food involved coconut milk and heavy taste of chili. very wide selection of side dish)
Nasi pecel		Java	Vegetarian food	Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempe and traditional cracker. Popular in East and Central Java.
Nasi Rawon		Surabaya, East Java	Meat soup	Rice served with dark beef soup, originally from East Java. The dark color comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.
Nasi Tim		Indonesian Chinese	Rice dish	Steamed rice usually served with chicken and mushroom.
Nasi Uduk		Jakarta	Rice dish	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.
Oncom		West Java	Fermented food
Opor Ayam		Indonesia	Meat soup	Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia.
Paniki		North Sulawesi	Roasted meat, exotic food	Bat cooked in Minahasan style
Perkedel Jagung		Indonesia	Fried dish	corn fritters
Rawon		Surabaya, East Java	Meat soup	(a soup of beef. The colour is usually black due to "kluwek" used as the spice)
Rendang		Minangkabau, West Sumatra	Meat dish	chunks of beef stewed in coconut milk and chili gravy.
Sate or satay		Java and Sumatra, Indonesia	Roasted meat	skewered barbecued meat that usually had peanut sauce, or sweet soy sauce. Many type of satay has developed throughout Indonesia.
Sayur Asem		West Java	Vegetable soup	(Sour Dish/Tamarind Dish) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.
Sayur Lodeh		Java	Vegetable soup	(Mixed Vegetables in Coconut Milk Stew)
Soto or sroto or coto		Indonesia	Meat soup	a soup of chicken or beef. Many variants of soto has developed across Indonesia. Many types of soto have the color of yellow because turmeric is added as one of the ingredients.
Tempe		Java	Fermented food	can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe.
Tongseng		Solo, Central Java	Meat soup	(It's similar like krengsengan but the difference is, this is cooked without petis udang)
Tumpeng		Java	Rice dish	cone shaped rice surrounded with assorted dishes)
Tumpang				similar to gulai, but rotten tempe is used as seasoning instead of turmeric. This dish can be found in Central and western part of East Java.

Snacks

Name	Image	Region	Type	Description
Arem-arem		Java		similar like lontong, but flavored with coconut milk, and stuffed with cooked ground meat, or tahu/tofu and tempeh
Asinan Betawi		Jakarta	Vegetarian food
Bakpia Pathok		Yogyakarta		a small patty of baked pastry filled with sweet mung bean paste.
Brem				Brem is made from fermented tape. Brem is a special beverage from Madiun and Bali. Usually brem is present not in beverages but in snacks.
Cimol		Bandung, West Java		a small snack made from flour. Cimol food comes from Banten, West Java.
Emping		Indonesia	Crakers	crackers made from flattened Gnemon/Belinjo seeds
Geplak				sweet made from sugar and grated coconut
Gethuk		Java		cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut
Kerak Telor		Jakarta	Egg dish
Kerupuk				deep fried crisps made from mainly tapioca flour, with added flavour, such as prawn, fish, or garlic. It comes in different shapes and colors.
Klepon				boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavored with pandan leaves juice.
Kue Bandung		Bandung West Java
Lemper				made from glutinous rice and filled usually with chicken.
Lontong Cap Gomeh		Jakarta		especially served on the fifteenth day of the first month of each Chinese year
Lumpia Semarang		Semarang, Central Java		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
Nagasari				steamed rice cake wrapped in banana leaves, and stuffed with banana.
Otak-otak				usually made from Spanish mackarel fish paste, spiced and wrapped in banana leaves, the grilled and served with peanut sauce
Rujak				there are two kinds of 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.
Pempek		Palembang, South Sumatra		a signature dish of Palembang. Fish paste mixed with flour and then deep fried. Served with cucumber, noodles, and thin sauce made from tamarind, vinegar and pounded dried shrimp.
Siomay		Indonesian Chinese, Bandung, West Java		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 the main ingredient can be made from prawn or other fish.
Batagor		Bandung, West Java		Baso, Tahu Goreng, variant of fried siomay
Serabi/Surabi				A 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.
Tahu Aci & Tahu Pletok		West Java		a small snack made from tofu and flour. Its come from Tegal, Central Java
Tahu Gejrot		Cirebon, West Java		deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot
Tempeh Bacem		Java		tempeh stewed in coconut sugar and spices, then deep fried. It has sweet and savoury flavor.
Tofu		Indonesian Chinese		Chinese origin, basically a soy milk cheese. It can be fried, stir fried, stewed, as soup ingredient, even also for sweets such as ice cream or vegetarian fruit dessert/pudding.

Desserts

Name	Image	Region	Type	Description
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		Java
Getuk Lindri		Java		sweetened and colored cassava paste, served with fresh grated coconut
Klepon				glutinous rice cake balls, usually colored and flavored with pandan leaves, which gives it an attractive green color and unique aroma, The balls are boiled, and rolled in grated coconut.
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 flavor.
Lapis Legit				a spiced layered cake, made mainly of egg yolk, flour and margarine/butter.
Latok
Lupis (food)				glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup.
Mendoan		Central Java		deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
Paklempung
Pisang Goreng		Indonesia		(Fried Banana), battered and deep fried banana/plantain
Tape Uli

Drinks

Name	Image	Region	Type	Description
Bajigur		West Java
Cendol		Indonesia
Es teler		Jakarta		a mixed of avocado, red beans, jack fruit, shredded iced with sweet thick milk)
Es Campur		Jakarta
Es dawet		Banjarnegara, Central Java
Jahe Telor				a drink that made of ginger and raw egg), with some variants colloquially called STMJ (Susu Telor Madu Jahe/milk egg honey ginger)
Kopi Luwak
Sekoteng
Serbat
Liang Teh		Indonesian Chinese, Medan, North Sumatra
Teh botol		Indonesia		Bottled Tea)
Teh poci				hot tea served in clay teapot
Teh Talua		West Sumatra		Mixed of hot tea and blended egg yolk)
Wedhang asele				famous drink that comes from [Surakarta]
Wedhang rondhe		Yogyakarta

Common ingredients

Sauces and condiments

Name	Image	Region	Type	Description
Pecel		Java	sauce	(a mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and blitar in East Java is popular for their pecel)
Sambal		Indonesia	sauce	chili sauce with rich variants across Indonesia, among other uses shrimp paste

Spices

• Candlenuts (Kemiri)
• Chili (Cabai)
• Fingerroot (Temu Kunci)
• Galangal (Lengkuas)
• Ginger (Jahe)
• Kaempferia galanga (Kencur)
• Turmeric (Kunyit)
• Coriander seeds (Ketumbar)
• Cumin seeds (Jinten)
• Tamarind seeds (Asam)
• Garcinia atroviridis (Asam Gelugur)
• Ginger Root seeds (Jahe)
• Cardamom (Kapulaga)
• Fingerroot (Temu Kunci)
• Fennel (Adas)
• Anise (Adas Manis)
• Zingiber zerumbet (Lempuyang)
• Cinnamon (Kayu Manis)
• Alpinia galanga (Lengkuas/Laos)

Herbs

• Kaffir lime Leaves (daun jeruk purut)
• Lemon Basil (kemangi)
• Lime Leaves (daun jeruk)
• Lemongrass (serai)
• Pandan (Pandanus amaryllifolius, a variety of Pandanus, used to add a distinct aroma to some dishes and desserts)
• Indonesian Bay (Laurel) Leaves (Daun Salam)

Fruits

• Banana - Pisang
• Coconut - Kelapa
• Duku-Duku
• Durian-Durian
• Guava - Jambu batu
• Jackfruit - Nangka / Gudeg
• Kaffir lime -Jeruk Obat / Jeruk Limau
• Lime - Jeruk Nipis
• Longan - Kelengkeng
• Lychee - Leci
• Mango - Mangga
• Mangosteen - Manggis
• Orange - Jeruk Manis
• Otaheite apple - Kedongdong
• Papaya - Pepaya
• Pineapple - Nanas
• Pomelo - Jeruk Bali
• Rambutan-Rambutan
• Snake Fruit - Salak
• Star Fruit - Belimbing
• Soursop - Sirsak
• Water apple - Jambu air
• Watermelon - Semangka
• Bouea macrophylla - Gandaria
• Baccaurea racemosa - Menteng

Gallery of Indonesian Food

Sop Buntut Goreng.	Sambal Goreng Teri Tempe.	Dabu-dabu.	Perkedel Jagung.
Krupuk.	Krupuk Udang.	Indonesian Snacks.

See also

Indonesia portal

• Cuisine of Indonesia
• Javanese cuisine
• Minangkabau cuisine

External links

• Culinary Reconnaissance: Indonesia
• Eating the Indonesian way
• Indonesian Recipes

Wikibooks Cookbook has a recipe/module on Cuisine of Indonesia