all the foods - Indonesia
Here you will find a list of all the traditional cuisine we tried in Indonesia.
Click to jump to one of the sections:
drinks and fried snacks (weird heading we know)
street food
batagor
fried tapioca fish dumplings
What is it?
Batagor is the fried version of siomay, which consists of chewy fish dumplings made with tapioca. These dumplings are served with a delicious peanut sauce.
What’s in it?
The fried fish dumplings are typically made from ground mackerel or other white fish mixed with tapioca flour, giving them their signature chewy texture. The thick peanut sauce is made from ground peanuts, kecap manis (sweet soy sauce), lime juice, sugar, garlic, and sometimes spicy sambal.
Where can I eat it?
Batagor is one of Indonesia's most popular street foods, commonly found throughout the country and often sold alongside siomay.
Dairy free. Traditionally gluten free. Vegetarian & vegan versions available.
pempek
fried fishcakes
What is it?
Pempek is a chewy, deep-fried fish cake from Palembang, South Sumatra, made with tapioca flour. It is served with kuah cuko, a vinegar-based dipping sauce. While often eaten as a snack, it can also be a light meal.
What’s in it?
Pempek is made from ground fish—typically mackerel, though other white fish can be used—mixed with tapioca flour and salt. The dipping sauce, kuah cuko, is made by combining sugar, salt, garlic, chili, and vinegar with boiling water.
Various types of pempek exist, including pempek kapal selam, which contains a boiled egg inside (pictured).
Where can I eat it?
Pempek is popular throughout Indonesia, especially in Sumatra and Java, where it is commonly sold at street food stalls and by mobile food vendors. It is less common in other regions but can still be found in major cities or restaurants specializing in Sumatran cuisine.
bakwan
vegetable fritters
What is it?
Bakwan is a deep-fried East Javanese vegetable fritter, often served with a spicy sambal dip. Crispy on the outside with a softer inside, it’s an unhealthy but tasty snack. It's a type of goreng-goreng, a term for deep-fried snacks in Indonesia.
What’s in it?
The batter is made from flour and water, sometimes with a touch of coconut milk. It is commonly mixed with shredded cabbage, carrots, and beansprouts.
Where can I eat it?
Known as Ote Ote in some parts of Indonesia, bakwan is often found as street food or on restaurant menus, typically served as a starter or snack.
Vegetarian & vegan.
sempol goreng
fried chicken skewers
What is it?
Sempol goreng is a deep-fried street food made from minced chicken (or sometimes fish) mixed with batter, wrapped around a skewer, coated in egg, and deep-fried. It’s typically served with a spicy chili sauce, providing a crispy, chewy, and delicious snack.
What’s in it?
The main ingredients are minced chicken (or fish), tapioca flour for a chewy texture, garlic, shallots, salt, pepper, and eggs.
Where can I eat it?
Originating in East Java, sempol goreng is most commonly found there but is also sold as street food throughout Indonesia. It can be found in places like Sumatra, Bali, Lombok, and Sulawesi as well.
Dairy free.
martabak telur
savoury stuffed pancake
What is it?
Martabak Telur is a crispy, savoury stuffed pancake. There’s also a sweet version called Martabak Manis. With Arab and Indian origins, it has become a popular snack throughout Southeast Asia.
What’s in it?
The dough is typically made from plain flour, oil, water, salt, and egg. The filling usually includes eggs, minced meat (beef or chicken), spring onions, garlic, coriander, salt, and pepper.
Where can I eat it?
Martabak Telur is a popular street food throughout Indonesia and is often found at night markets.
Dairy free. Vegetarian versions available.
cilok
chewy tapioca balls
What is it?
Cilok is a street food from Java made of boiled tapioca balls, usually eaten with a skewer. It has a pleasing chewy texture and can be flavoured with various sauces, such as peanut sauce.
What’s in it?
The cilok is primarily made from tapioca flour, with a small amount of wheat flour. It’s often served with sauces like kecap manis (sweet soy sauce), peanut sauce, or spicy sambal.
Where can I eat it?
Cilok is a popular street food in Java, often sold from carts. While it can be found in other parts of Indonesia, it is less common compared to other street foods like siomay or batagor.
Vegetarian & vegan.
jalangkote
fried pastry
What is it?
Jalangkote is a South Sulawesi snack similar to an empanada but with a thinner, less flaky pastry and an Indonesian-style filling, giving it a distinct texture. It’s served with a thin, spicy sauce for dipping.
What’s in it?
The pastry is made from wheat flour, eggs, butter, water or coconut milk, baking powder, and salt. The filling features glass noodles, which gives it a unique texture, along with vegetables like carrots, cabbage, diced potatoes, and spring onions. Some versions also include meat. The accompanying sauce is made from chilies, garlic, vinegar, and sugar.
Where can I eat it?
Jalangkote is mainly found in Makassar and the surrounding areas. It’s commonly sold by motorcycle vendors and can also be found in warungs and bakeries.
Vegetarian versions.
panada
fried pastry
What is it?
Basically a fried empanada, just drop the 'em', introduced by the Portuguese in Sulawesi. The most traditional filling is skipjack tuna, but other fish or meat can also be used.
What’s in it?
The pastry is made from flour, butter, yeast, salt, sugar, and either water or coconut milk. The filling is most commonly skipjack tuna mixed with chilies, lemongrass, kaffir leaves, garlic, salt, pepper, and sugar
Where can I eat it?
Panada is commonly found in northern Sulawesi, especially in Manado. While it can occasionally be found in other parts of Sulawesi, it's much rarer outside the region, and we didn’t come across it elsewhere.
telur gulung
rolled egg skewers
What is it?
Telur Gulung is a street food where egg is dropped into hot oil and wrapped around a bamboo skewer, similar to an omelette lollipop. It's often sold in skewers of 10, served in a plastic cup with spicy sauce.
What’s in it?
Typically made with just eggs, though some versions include flour or cheese. It’s served with a spicy sauce and/or mayonnaise.
Where can I eat it?
Telur Gulung is a popular street food across Java and can sometimes be found in street food markets in other parts of the country.
Dairy free. Traditionally gluten free. Vegetarian
cireng
fried tapioca snacks
What is it?
Cireng are small, deep-fried tapioca turnovers with a chewy texture. They can be filled with various ingredients, such as shredded chicken (pictured) or cheese, and are typically served with a spicy sambal dipping sauce.
What’s in it?
Made from tapioca flour, wheat flour, garlic, salt, and pepper. The filled versions can include ingredients like shredded chicken, fish, or cheese.
Where can I eat it?
Cireng is a popular street food throughout Java, though not as widespread as siomay or batagor. It’s also available in other parts of the country.
Vegetarian, vegan & dairy free versions available.
cimol
fried tapioca balls
What is it?
Cimol is a deep-fried version of cilok, which is boiled. It’s a tapioca-based street food with a chewy texture, often seasoned with chili powder for extra flavour.
What’s in it?
Made primarily from tapioca flour, sometimes with added salt or garlic, and served with chili powder.
Where can I eat it?
Though not as popular as other street foods, it’s fairly common throughout Java and can occasionally be found in other parts of Indonesia. For the best chance of trying it, Java is your best bet.
Vegetarian, vegan & gluten free.
kerak telor
sticky rice omelette
What is it?
Kerak Telor is a spiced omelette-like snack made with glutinous rice and egg, originating from Jakarta. It's cooked in a small pan over coals, with the rice partially cooked first before the egg and spices are added. Once it sticks to the pan, it's flipped upside down to crisp directly over the coals before serving.
What’s in it?
Glutinous rice, chicken or duck egg, dried shrimp, garlic, shallots, coriander, salt, pepper, and sugar. It is garnished with serundeng (fried shredded coconut) and fried shallots.
Where can I eat it?
Kerak Telor is a Jakarta speciality and a popular street food there. Outside Jakarta, it can sometimes be found in larger cities. We had a good one from a street vendor in Yogyakarta at Kerak Telor Babe Kumis, which is only open in the evening. We didn’t see it anywhere outside Java.
Dairy & gluten free.
cilor
egg tapioca balls
What is it?
A fried, chewy tapioca flour-based snack. Unlike cilok, this one is dipped in egg before frying, giving it a crispy coating.
What’s in it?
Tapioca flour, sometimes mixed with a bit of wheat flour and garlic powder, is shaped and then coated in egg for a crispy exterior. It is commonly topped with chili sauce or powder, cheese powder, and kecap manis (sweet soy sauce).
Where can I eat it?
While not as popular as street foods like batagor or cilok, cilor is still fairly common in Java. Outside Java, it can sometimes be found in larger cities, but you may have to search for it.
Vegetarian.
otak-otak goreng
fried tapioca fishcake
What is it?
First things first, don’t let the name fool you! Otak means "brains" in Indonesian, but this dish contains no brains at all. The name comes from the appearance of the minced fish mixture before frying. It’s essentially a fried fish and tapioca snack, crispy on the outside and chewy inside. A grilled version also exists, traditionally wrapped in banana leaves before being cooked.
What’s in it?
Fish paste (commonly mackerel, though other fish can be used), tapioca flour, some wheat flour, coconut milk, eggs, garlic powder, salt, sugar, and pepper. It’s often finished with spicy seasoning.
Where can I eat it?
The fried version is quite common in Jakarta and West Java but is much less common outside that area. The grilled version is more widely available across Indonesia and is often served with peanut sauce.
Dairy free.
jagung bakar
grilled sweetcorn
What is it?
Grilled corn on the cob (jagung means corn, bakar means grilled), typically cooked over hot coals in the Indonesian style. It’s a cheap, fresh, and delicious street food snack that can be salty, sweet, and spicy all at once, simple but really tasty.
What’s in it?
Corn on the cob brushed with butter and salt, then coated with kecap manis (sweet soy sauce) and chili powder.
Where can I eat it?
A fairly common street food throughout Indonesia, often found at street markets with some regional variations. Some of the best ones we found were throughout Java.
Vegetarian.
bakso bakar
grilled meatball skewers
What is it?
Bakso Bakar is the grilled version of bakso meatballs. Instead of being served in soup, the meatballs are skewered, typically four per skewer and coated in sauce before being grilled.
What’s in it?
The meatballs are made from ground beef (sometimes other meats or fish) mixed with tapioca flour for a chewy texture and seasoned with salt. Sauce options vary, but they typically include kecap manis (sweet soy sauce), chili sauce or sambal, and sometimes even cheese.
Where can I eat it?
Bakso Bakar is a popular street food, though not as common as the soup version. It originates from Malang in East Java, so it’s most widely found on Java. However, it can occasionally be found in other parts of Indonesia, for instance, the one pictured is from Rantepao in South Sulawesi.
Dairy free.
sate padang
spicy curry satay
What is it?
As the name suggests, this is a type of sate from Padang (where it’s simply called sate). Traditionally made with beef skewered on sticks and grilled over coals, it stands out from other Indonesian sate, which is usually served with a peanut-based sauce. Instead, sate Padang comes with a thick, curry-like yellow sauce.
What’s in it?
Although beef is the most common meat used, it can also be made with chicken or other meats. The yellow sauce, coloured by turmeric, is the most popular, but there are two other variations: a spicy red sauce, which has more chilies, and a brown sauce, which falls somewhere between the two in terms of heat. It is often served with lontong (compressed rice cakes).
Where can I eat it?
Beef (or other meats). The yellow sauce is made with turmeric, curry powder, garlic, ginger, coriander, cumin, galangal, and broth, then thickened with rice flour. It is typically served with lontong and sometimes garnished with fried shallots.
Dairy free. Traditionally gluten free.
noodle dishes
mie goreng
fried noodles
What is it?
Mie means noodles and goreng means fried—so it’s simply fried noodles! The quality can vary, but when done right, it’s great!
What’s in it?
Mie goreng is typically made with wheat noodles (though rice noodles are sometimes used) and stir-fried with chicken, beef, or tofu. Eggs are often scrambled in, or sometimes served fried or boiled on the side. Common vegetables include cabbage, carrots, and spring onions. The dish gets its signature taste from kecap manis (sweet soy sauce), along with oyster sauce, garlic, and shallots. It’s usually served with krupuk (prawn crackers), sambal, lime wedges, and extra kecap manis to taste.
Where can I eat it?
Mie goreng is found all over Indonesia, both as a staple on restaurant menus and as a popular street food. Like many popular dishes, regional variations exist.
Dairy free. Vegetarian & vegan versions available.
mie titi
crunchy noodles in thick sauce
What is it?
Mie Titi is a Chinese-inspired dish from Makassar, South Sulawesi. It features crispy fried noodles topped with a thick, savoury gravy made from stock and thickened with cornstarch, with egg mixed in. As you eat, the sauce gradually softens the crunchy noodles.
What’s in it?
The dish consists of thin, fried egg noodles served with a gravy made from chicken or prawn broth, thickened with cornstarch, and flavoured with soy sauce, garlic, salt, and pepper. A beaten egg is stirred into the sauce, and it’s served with chicken, beef, or prawns (or a combination), along with bok choy and spring onions.
Where can I eat it?
Mie Titi was created in Makassar, making it the best place to try it. Outside of South Sulawesi, it can be difficult to find. A well-known spot to try it in Makassar is Mie Titi Sulawesi.
Dairy free. Vegetarian versions available.
mie gomak
thick coconut noodles
What is it?
A spicy noodle dish with coconut milk from the Batak region of North Sumatra. It is made with thick wheat noodles called mie lidi. Because of the thick noodles, it is sometimes referred to as "Batak spaghetti."
What’s in it?
Thick wheat noodles, coconut milk, chilies, turmeric, ginger, lemongrass, coriander, andaliman (Batak pepper), garlic, salt, and sugar. It is often served with cabbage, leafy greens, eggs, and meat (commonly chicken), garnished with fried shallots, and accompanied by cucumber kerupuk crackers and spicy sambal.
Where can I eat it?
It is most popular in North Sumatra, where it originates, but we also saw it in southern Sumatra and a few places in Java.
Dairy free.
peanut based dishes
gado-gado
peanut sauce salad
What is it?
Gado-Gado is one of Indonesia’s most famous peanut sauce-based salads. Originally from Jakarta, it features a mix of vegetables, along with egg, tempeh, and tofu, all covered in a delicious peanut sauce. The name gado-gado means "mix-mix," reflecting its combination of ingredients.
What’s in it?
The peanut sauce is made from peanuts, kecap manis (sweet soy sauce), chilies, lime juice, tamarind paste, garlic, shallots, salt, and sugar. The dish typically includes boiled potatoes and eggs, fried tofu and tempeh, lontong (compressed rice cake), and a mix of vegetables such as bean sprouts, carrots, cucumber, cabbage, spinach, and green beans—either raw or lightly blanched. It’s usually topped with kerupuk (crackers) for added crunch.
Where can I eat it?
Gado-Gado is widely available across Indonesia and is one of the most common dishes on restaurant menus.
Dairy free. Vegetarian & vegan versions available.
pecel
spicy peanut sauce salad
What is it?
Pecel is a traditional Indonesian salad from Java, similar to Gado Gado but with a few key differences. The vegetables used are typically blanched, and the peanut sauce is thinner and spicier. It’s one of the many popular salads in Indonesia, featuring a deliciously peanut sauce.
What’s in it?
The vegetables usually include beansprouts, spinach, long beans, and sometimes cabbage. The peanut sauce is made from peanuts, tamarind, chilies, garlic, kaffir leaves, kencur (a root similar to ginger), salt, and sugar. Other common additions include tofu, tempeh, eggs, longtong (rice cake), and krupuk crackers.
Where can I eat it?
Though not as widespread as Gado Gado, Pecel is probably the second most popular peanut sauce-based salad in Indonesia. It’s easy to find in Java and can also be found at some restaurants across the country, particularly those specializing in Javanese cuisine.
Gluten free & vegetarian.
tahu tek
peanut sauce salad
What is it?
Tahu Tek is a dish from Java that features tofu and rice cake topped with a rich peanut sauce. The sauce stands out due to the addition of Petis Udang (fermented shrimp paste), which adds an umami depth, distinguishing it from other Indonesian peanut sauces.
What’s in it?
The sauce is made from peanuts, Petis Udang, tamarind paste, kecap manis (sweet soy sauce), garlic, chili, salt, and sugar. The dish includes tofu, longtong (rice cake), bean sprouts, and sometimes cucumber and cabbage. It’s typically topped with krupuk crackers and fried shallots.
Where can I eat it?
Tahu Tek is quite common in Java, but outside of the region, it can occasionally be found on menus, particularly in restaurants that specialize in Javanese cuisine.
Dairy free.
ketoprak
noodles & peanut sauce
What is it?
A vegetarian noodle dish from Jakarta featuring rice cake and vermicelli noodles covered in a delicious, thick peanut sauce.
What’s in it?
Bihun (rice vermicelli noodles) with rice cake, either lontong or ketupat, along with fried tofu, bean sprouts, crackers, and sometimes an egg (fried or boiled). The sauce is made from crushed peanuts, chilies, kecap manis, salt, sugar, and garlic.
Where can I eat it?
A very popular street food in Jakarta, Ketoprak is also fairly common throughout Java. We had a really good one at Ketoprak Jakarta Mas Naryo in Yogyakarta, but be aware it only opens in the evening. Outside of Java, you are unlikely to find it except in restaurants specializing in Javanese cuisine.
Dairy & vegetarian. Vegan versions available.
sate
meat & peanut sauce
What is it?
Sate is one of Indonesia’s national dishes, originally from Java but popular throughout the country and beyond. It consists of skewered, grilled meat, typically served with a rich and flavourful peanut sauce or sometimes other types of sauces.
What’s in it?
The most common version is chicken sate, though lamb and goat are also popular. Chicken sate is often marinated with turmeric—giving it a yellow colour—along with garlic, coriander, kecap manis (sweet soy sauce), and lime juice. The peanut sauce is made from peanuts, garlic, sugar, kecap manis, lime juice, and sometimes coconut milk for added richness. Sate is often served with lontong or ketupat (steamed rice cakes) and other accompaniments.
Where can I eat it?
Sate is one of Indonesia’s national dishes, originating from Java but enjoyed throughout the country and beyond. It consists of skewered, grilled meat, typically served with a rich and flavourful peanut sauce, though other sauces are sometimes used.
Dairy free.
siomay
steamed dumplings
What is it?
Siomay (sometimes spelled somai) is Indonesia’s version of Chinese shumai. These steamed fish dumplings have a chewy texture and a mild flavour that isn’t too fishy. They are typically served with cabbage, potatoes, tofu, and egg, all covered in a rich and delicious peanut sauce.
What’s in it?
The dumplings are usually made from ground mackerel or other white fish mixed with tapioca flour. The dish is served with cabbage, potatoes, tofu, and eggs. The thick, flavourful sauce is made from ground peanuts, kecap manis (sweet soy sauce), lime juice, sugar, and garlic, giving it a rich and delicious taste.
Where can I eat it?
Siomay is popular throughout Indonesia and widely available as street food. It is often sold from mobile street carts, sometimes alongside other dumplings like pempek or batagor.
Dairy free. Vegetarian versions available.
soups & stews
bebalung
spicy beef rib soup
What is it?
Bebalung is a traditional spicy soup from Lombok, made with buffalo or beef ribs slow, cooked in a broth. The name "bebalung" means "bone" in the local language, and the dish is known for its spicy kick and rich, meaty taste. The slow cooking process makes the meat tender, falling off the bone with ease.
What’s in it?
Buffalo or beef ribs, chili, galangal, kaffir lime leaves, lemongrass, turmeric, garlic, and shallots. It is typically served with boiled rice.
Where can I eat it?
A Lombok specialty, bebalung is easy to find on the island, from small warungs to larger restaurants. Outside Lombok, it can be difficult to find, but some restaurants that specialize in regional cuisine may offer it.
Dairy free. Traditionally gluten free.
sop ubi
fried cassava soup
What is it?
Sop Ubi is a traditional clear soup from South Sulawesi. Despite the name, which translates to "sweet potato soup" in Indonesian, the dish doesn’t actually contain any sweet potatoes. The main ingredient is actually crispy fried cassava.
What’s in it?
The soup features crispy fried cassava, beef or chicken, fried peanuts for crunch, and a boiled egg. Some versions also include noodles. The broth is made from chicken or beef stock, seasoned with spring onions, celery, salt, pepper, garlic, and shallots. It’s typically served with spicy sambal and lime wedges.
Where can I eat it?
Sop Ubi is a specialty of South Sulawesi and is mainly found in that region, where it is quite popular. We had a good one at Sop Ubi Ma’Uni in Rantepao.
Dairy free. Vegetarian & vegan versions available.
sup konro
Makassar beef rib soup
What is it?
Sup Konro is a beef rib soup from Makassar, South Sulawesi. It has a dark colour due to keluwek, the same nut used in the Javanese dish rawon. The ribs are cooked in the broth, infusing it with deep, meaty flavour. It’s typically served with rice.
What’s in it?
The broth is made with beef ribs, keluwek, candlenuts, kaffir lime leaves, galangal, lemongrass, bay leaves, cinnamon, coriander, cloves, nutmeg, pepper, garlic, and shallots. It’s usually eaten with rice and served with sambal and lime to taste.
Where can I eat it?
Sup Konro is easy to find in Makassar, where many restaurants specialise in it. Outside of Makassar, it’s only really available in restaurants that focus on Makassarese cuisine.
Dairy & gluten free.
bakso
meatball noodle soup
What is it?
Bakso is a much loved Indonesian soup made with chewy tapioca-based beef meatballs and bihun (vermicelli) noodles, though other noodles are also commonly used.
What’s in it?
The meatballs are made from ground beef (or sometimes other meats or fish), mixed with tapioca flour for a chewy texture, and seasoned with salt. The broth is simple, made with beef stock, garlic, and shallots. It's often garnished with celery, spring onions, and fried shallots, with extras like quail eggs sometimes added. The broth can be customized with sambal and kecap manis (sweet soy sauce) to taste, along with wedges of lime for added freshness.
Where can I eat it?
Bakso is one of the most popular and widely enjoyed street foods in Indonesia, available at countless street vendors and restaurants across the country. You’ll find it everywhere, from bustling markets to upscale eateries.
Dairy free.
rawon
keluwek nut beef soup
What is it?
Rawon is a beef soup from East Java, known for its striking black colour, which comes from the use of keluwek nuts. It has a strong, rich umami flavour with a subtle nutty taste.
What’s in it?
The soup is made with beef, broth, and keluwek nuts, along with other ingredients such as candlenuts, ginger, turmeric, lemongrass, chili, galangal, coriander, cumin, shallots, garlic, salt, pepper, and sugar. It’s often served with rice.
Where can I eat it?
Rawon is fairly common in Java and can often be found on the menu of Javanese restaurants in other parts of Indonesia. However, be aware that outside Java, some restaurants may serve it without keluwek nuts if they’re unavailable, which results in a brown soup instead of the traditional deep black colour.
Gluten & dairy free.
soto ayam
chicken soup
What is it?
A traditional Indonesian chicken (ayam) soup (soto) with noodles, known for its distinctive yellow colour from turmeric. There are many regional variations.
What’s in it?
Chicken (either bone-in for more flavour or shredded), bihun (vermicelli noodles), sliced cabbage, and beansprouts, garnished with coriander and fried shallots. The broth is made from chicken stock with garlic, turmeric, ginger, coriander, cumin, lemongrass, galangal, kaffir lime leaves, salt, and pepper. Additional ingredients can include boiled eggs, rice cakes (lontong or ketupat), or even rice, sometimes served on the side, sometimes in the soup. Some regional versions also use coconut milk.
Where can I eat it?
It's one of the most common and popular soups in Indonesia, so you shouldn't have any trouble finding a version to try.
Dairy & gluten free.
tongseng
sweet & spicy meat stew
What is it?
Tongseng is a rich, spiced stew made with beef or other meats, cooked with vegetables in a kecap manis-based broth. It has a sweet and savoury flavour. It originates from Central Java, where it's especially popular.
What’s in it?
The stew is made from kecap manis, tamarind, lemongrass, galangal, ginger, coriander, bay leaves, garlic, shallots, pepper, beef or other meats (goat or mutton) cabbage and tomatoes, and chili's. In some recipes coconut milk is added. It's often served with boiled rice.
Where can I eat it?
It's particularly popular in central Java but available throughout the island and can sometimes be found in larger cities throughout the country especially ones serving Javanese cuisine.
Dairy free.
brongkos
keluwek & coconut stew
What is it?
Brongkos is a Javanese stew from Yogyakarta made with coconut milk and keluwek nuts, which give it its dark colour. The stew includes beef, red beans, boiled eggs, and tofu. It has a savoury-sweet taste due to the addition of kecap manis, with a nutty hint from the keluwek. It's often compared to rawon.
What’s in it?
Beef, red beans, tofu, and boiled eggs. The broth is made from keluwek nuts, galangal, lemongrass, coriander, coconut milk, candlenuts, garlic, kecap manis, salt, and sugar. It is usually served with rice.
Where can I eat it?
Brongkos originates from Yogyakarta, so it can be found there without too much trouble. We tried it at Warung Bu Ageng in Yogyakarta. It occasionally appears elsewhere in Java, but we never saw it outside the island. If you want to try it, Yogyakarta is your best bet.
Dairy free.
rice dishes
nasi balap
rice meal + shredded chicken
What is it?
Nasi Balap is a rice dish from Lombok, consisting of boiled rice topped with spicy shredded chicken (usually quite spicy), peanuts, and various sides like fried soybeans, anchovies, or egg. It’s similar to nasi campur but with a more specific set of ingredients.
What’s in it?
The dish features plain white rice and shredded chicken cooked with red chilies, shrimp paste, garlic, shallots, sugar, and salt. It’s often served with peanuts, and sometimes includes fried soybeans, anchovies, eggs, or tempe.
Where can I eat it?
Nasi Balap is primarily found in Lombok, especially in central Lombok and Mataram. Outside these areas, it can be hard to find.
Dairy free. Traditionally gluten free
nasi campur
mixed rice with side dishes
What is it?
Nasi Campur, which translates to "mixed rice," is a versatile Indonesian dish consisting of rice served with an assortment of side dishes. The combinations vary widely by vendor and region, offering a variety of meats, vegetables, eggs, and other accompaniments served with the rice.
What’s in it?
The base of Nasi Campur is always rice, but beyond that, the sides can include just about anything. Common additions are chicken, tofu, tempeh, fried or boiled eggs, stir-fried greens, pickled vegetables, sambal, kentang kering (crispy fried potato bits), and sometimes meat floss.
Where can I eat it?
Nasi Campur is available throughout Indonesia, from humble warungs to upscale restaurants, with countless variations tailored to local tastes and ingredients.
Vegetarian versions available.
nasi uduk
coconut rice + sides
What is it?
Nasi Uduk is steamed rice cooked in coconut milk, making it softer and more flavorful than standard rice. It's typically served with various side dishes and is a popular breakfast dish in Java, where it originated.
What’s in it?
The rice is cooked with coconut milk and spices such as lemongrass, galangal, pandan leaves, and cloves. Classic side dishes include tempe, bihun (vermicelli noodles), vegetables, spicy sambal, and crackers. Many other side dishes may be included depending on the vendor and region.
Where can I eat it?
Nasi Uduk is very popular across Indonesia, especially in Java. We had a great one for breakfast at Nasi Uduk "AJEB" in Yogyakarta, where you could choose from various options to accompany the rice.
Dairy free. Vegetarian, vegan & gluten free versions available.
nasi goreng
fried rice
What is it?
Nasi goreng is one of Indonesia’s five national dishes and among its most famous. It translates to "fried rice" (nasi meaning rice, goreng meaning fried), but this isn’t just any fried rice, it’s arguably the best in the world. The secret to its rich, savoury-sweet flavour is kecap manis (sweet soy sauce), which is stir-fried into the rice, giving it its signature taste.
What’s in it?
Cooked leftover rice is stir-fried with kecap manis, garlic, and shallots. It’s often served with spring onions, a fried egg on top (or scrambled into the rice), and meat such as chicken, beef, or fish. Common accompaniments include cucumber, tomato, and kerupuk (prawn crackers). Extra kecap manis can be added to taste.
Where can I eat it?
Nasi goreng is widely available throughout Indonesia, from street food vendors to restaurants, so you won’t have any trouble finding it.
Dairy free. Vegetarian & Vegan versions available.
nasi kunning
turmeric coconut rice
What is it?
Nasi Kuning is rice cooked with coconut milk and turmeric, giving it its distinctive yellow colour (kuning means yellow) and soft, delicious texture. It’s typically served with various side dishes and is a popular breakfast choice. A cone-shaped version, called tumpeng, is often served at celebrations.
What’s in it?
The rice is cooked with coconut milk, turmeric, and lemongrass, with additional ingredients like pandan or kaffir leaves sometimes added. Common sides include shredded omelette, chicken (whole or shredded), fried tempe, serundeng (spiced grated coconut), crackers, meat floss, and many other options.
Where can I eat it?
Popular throughout Indonesia, Nasi Kuning is often sold for breakfast with different sides depending on the region. We had a really good one, popular with locals, at Nasi Kuning Muna Cung in Yogyakarta, but its only open until midday.
chicken dishes
ayam goreng
Indonesian fried chicken
What is it?
Ayam Goreng is an Indonesian dish featuring fried chicken (ayam meaning chicken, and goreng meaning fried). It's typically served with spicy sambal and rice. The chicken is marinated in a blend of aromatic spices before frying. It’s not your standard fried chicken!
What’s in it?
The chicken is marinated with spices such as turmeric, garlic, pepper, ginger, lemongrass, tamarind, and galangal.
Where can I eat it?
Ayam Goreng can be found across Indonesia, with variations in the marinade and accompaniments depending on the region.
Gluten & dairy free.
ayam taliwang
spicy Lombok chicken
What is it?
Ayam Taliwang is a spicy grilled chicken (bone-in) dish from Lombok and one of the island’s signature dishes, known for its smoky, fiery flavour.
What’s in it?
The dish features grilled chicken, typically seasoned with salt and lime, and then coated in a spicy paste made from chilies, shrimp paste, galangal, garlic, shallots, salt, and sugar.
Where can I eat it?
As Lombok’s most famous dish, ayam taliwang is widely available at many restaurants on the island. Its popularity has spread to other regions, including Java, though for the most authentic experience, it's best enjoyed in Lombok itself.
Dairy free. Traditionally gluten free.
ayam plecing
chicken in spicy sambal
What is it?
Ayam Plecing is a chicken (on the bone) dish from Lombok, topped with a spicy and tangy plecing sambal. Unlike the sambal used for Ayam Taliwang, the plecing sambal is added after cooking, giving the dish a fresh, spicy kick with a hint of tang.
What’s in it?
The chicken is first cooked with salt and lime juice, then topped with a sambal made from hot chilies, tomatoes, shrimp paste, lime juice, garlic, shallots, salt, and sugar.
Where can I eat it?
Ayam Plecing is a specialty of Lombok, though it’s not as widely known as Ayam Taliwang. To try it, you’ll need to look carefully in Lombok's restaurants. We had it at a touristy spot in Senggigi called "The Office", which also had a nice view of the sea.
Dairy free. Traditionally gluten free.
ayam geprek
smashed chicken with sambal
What is it?
Western-style battered fried chicken that has been crushed (geprek), though it is sometimes almost shredded and mixed with spicy sambal. Originally from Yogyakarta, Ayam Geprek can vary, some versions are not crushed enough, while others are simply served with sambal on the side.
What’s in it?
Chicken (bone-in or boneless) coated in a seasoned mixture of flour, eggs, salt, pepper, garlic, and other spices. Many types of sambal exist, but the most common version includes chilies, garlic, shallots, and salt. It is typically served with rice and cucumber, and sometimes with tempeh or tofu.
Where can I eat it?
Extremely popular across Indonesia, ayam geprek is easy to find, especially in Java, where even fast food chains offer their own versions.
Dairy free.
ayam penyet
crushed chicken with sambal
What is it?
Penyet means "squeezed" in Indonesian. This dish consists of Indonesian fried chicken that has been lightly crushed with a pestle to make it more tender. It is always served with spicy sambal on the side, along with rice and cucumber. Tempeh and tofu are also common accompaniments.
What’s in it?
Chicken marinated in a spice mix that can include turmeric, garlic, pepper, ginger, lemongrass, and galangal. It is served with boiled rice, cucumber, and sometimes tempeh or tofu. The sambal is typically made from chilies, garlic, tomatoes, salt, and pepper.
Where can I eat it?
Very popular in Java, ayam penyet is also fairly common throughout the rest of Indonesia.
Dairy free. Traditionally gluten free.
curries & mains
ayam rica rica
spicy chili chicken
What is it?
Ayam rica rica is a spicy and tangy chicken dish from Minahasan cuisine in northern Sulawesi (where "rica" means spicy in the local language). Known for its fiery heat, it's typically served with steamed rice. While chicken is the most common meat used, variations with other meats or seafood are also available. In some versions (like the one pictured), the chicken or seafood is lightly battered.
What’s in it?
The dish includes chicken, bird's eye chilies, tomatoes, garlic, shallots, ginger, salt, sugar, lime juice, lemongrass, and kaffir lime leaves, all coming together in a flavour packed, spicy sauce. It’s traditionally served with rice.
Where can I eat it?
Originating from Manado in northern Sulawesi, ayam rica rica is a signature dish there and popular throughout Sulawesi. You can occasionally find it in larger cities across Indonesia, especially in restaurants that specialise in Manado cuisine.
Dairy free. Traditionally gluten free.
ayam woku
spicy chicken stew
What is it?
Ayam Woku is a spicy, stew-like chicken dish from Manado, Northern Sulawesi. The term woku refers to the sauce, and versions made with other meats or fish are also commonly available.
What’s in it?
The dish includes chicken pieces cooked with a mix of chilies, coriander, turmeric, garlic, shallots, salt, sugar, pandan leaves, ginger, lemongrass, kaffir lime leaves, bay leaves, kemangi leaves (Indonesian basil), lime juice, tomatoes, chicken stock, and candlenuts. It is typically served with rice.
Where can I eat it?
A signature dish of Manado, ayam woku is enjoyed throughout Sulawesi. It can also be found in other parts of Indonesia, especially in larger cities with restaurants specializing in Manado cuisine.
Dairy free. Traditionally gluten free.
eyem penggeng
coconut milk chicken
What is it?
Eyem Penggeng is a marinated and grilled chicken dish from Java, particularly associated with Yogyakarta. It has a rich, slightly sweet taste.
What’s in it?
Bone-in chicken, marinated in a blend of coconut milk, turmeric, coriander, tamarind, lemongrass, galangal, candlenuts, garlic, salt, and pepper.
Where can I eat it?
Eyem Penggeng is not commonly found in restaurants and is often prepared as a home, cooked dish. From out experience your best bet is is at Warung Bu Ageng in Yogyakarta.
Dairy & gluten free
gudeg
sweet jackfruit curry
What is it?
Gudeg is a sweet jackfruit curry made with palm sugar and coconut milk, originating from Yogyakarta, and is likely its most famous dish. It is often served with rice and various side dishes.
What’s in it?
Gudeg is made from unripe jackfruit stewed in coconut milk with palm sugar, coriander, galangal, bay leaves, candlenuts, teak leaves, and garlic. It’s commonly served with rice, chicken, and a boiled egg, which takes on a similar color to the dish. The dish is also accompanied by krecek, a spongy cracker made from cow or buffalo skin.
Where can I eat it?
Yogyakarta is the best place to try Gudeg, especially down Wijilan Street (often called Gudeg Street), which has numerous restaurants specializing in the dish. A good option is Gudeg Yu Djum on Wijilan 31. While it's most common in Yogyakarta, you can also find it throughout Java and in Javanese restaurants in other parts of the country.
Dairy & gluten free. Vegetarian & vegan versions available.
lontong sayur
rice cake coconut curry
What is it?
Lontong Sayur is a dish from Java consisting of longtong (rice cakes) served in a vegetable and coconut-based curry. A similar dish called Ketupat Sayur also exists, where longtong is replaced by another type of rice cake known as ketupat
What’s in it?
Lontong, shredded chayote (a type of squash), and often some or all of the following: boiled eggs cooked in the curry sauce, kikil (beef skin cracker), tempe, tofu, and krupuk crackers. The curry sauce is made from coconut milk, turmeric, coriander, lemongrass, galangal, chilies, garlic, salt, and pepper.
Where can I eat it?
It's fairly common throughout Java, as well as in Sumatra and Kalimantan, with regional variations. It’s less common in other parts of Indonesia, but can still be found in restaurants serving Javanese cuisine. We had a great version in Yogyakarta at Nasi Liwet Dan Lontong Opor Dapoer.
Gluten free. Vegetarian versions available.
lontong opor
chicken coconut curry
What is it?
Lontong Opor is an aromatic coconut-based chicken curry served with lontong (rice cakes) and various side dishes, which may vary depending on the vendor.
What’s in it?
Lontong served with sides such as an egg stewed in the curry, krupuk crackers, tofu, tempe, kikil, and chicken. The sauce is made from coconut milk, turmeric, galangal, garlic, coriander, cumin, lemongrass, ginger, pepper, salt, and sugar.
Where can I eat it?
It’s popular throughout Java but less common beyond that. However, you can sometimes find it in restaurants specializing in Javanese cuisine. We had a great version in Yogyakarta at Nasi Liwet Dan Lontong Opor Dapoer.
Gluten & dairy free. Vegetarian & vegan versions available.
rendang
slow cooked beef “curry”
What is it?
One of Indonesia’s national dishes, rendang is a slow-cooked beef dish in a coconut milk-based sauce (Indonesians don’t consider it a curry due to its lack of liquid). Originating from West Sumatra, it is rich, tasty, and simmered in coconut milk and spices until most of the liquid has been absorbed, leaving the meat tender and delicious.
What’s in it?
Beef (though other meats can be used), slow-cooked in coconut milk with chilies, garlic, galangal, lemongrass, turmeric, shallots, coriander, cumin, and nutmeg. It is typically served with rice or ketupat (compressed rice cakes) or as part of a nasi padang meal.
Where can I eat it?
Sumatra is the best place to try it. We had an excellent version as part of a nasi padang meal at Restoran Sari Raso in Padang. Due to the popularity of Padang cuisine, you can find rendang throughout Indonesia, just look for restaurants serving Padang food.
Dairy & gluten free. Vegetarian & vegan versions available.
pa'piong
bamboo cooked meal
What is it?
Pa'piong is a traditional dish from Tana Toraja in South Sulawesi. It consists of meat and miana leaves stuffed into a bamboo tube, which is then wrapped in a banana leaf and roasted. The result is a smoky, salty dish that’s served in the banana leaf, which must then be unwrapped before eating.
What’s in it?
Traditionally made with pork, though chicken and fish are also used, along with Miana leaves, coconut, and spicy red and green chilies. The seasoning includes ginger, lemongrass, turmeric, candlenuts, garlic, shallots, salt, and pepper.
Where can I eat it?
Pa'piong is typically only found in the Tana Toraja regency in South Sulawesi. We tried it at a local warung called Warung Pong Buri' in Rantepao, the capital of North Toraja.
Dairy & gluten free.
dangkot
spicy stew
What is it?
Dangkot is a traditional dish from the Toraja region of South Sulawesi, made with chicken or duck cooked in a flavorful blend of spices and served with rice. It’s quite spicy due to the generous use of chilies and quite oily. The meat tends to be bony and fatty, so don't expect lean cuts like chicken breast.
What’s in it?
The dish features chicken or duck, cooked with a spice paste made from chilies, turmeric, lemongrass, galangal, garlic, shallots, salt, pepper, kaffir leaves, and oil. It is typically served with plain rice.
Where can I eat it?
Dangkot is popular in Toraja and can be easily found there. It's also enjoyed in Makassar. We had it at Warung Pong Buri' in Rantepao.
Dairy & gluten free.
drinks and fried snacks
kopi telur
egg coffee
What is it?
A Sumatran egg coffee made by beating egg yolk and sugar (sometimes with condensed milk) until frothy. Black coffee is then poured through the foam, creating a thick, frothy top layer. It can be sipped through the foam or stirred together. Iced versions are also available.
What’s in it?
Coffee, egg yolk, sugar, and sometimes condensed milk.
Where can I eat it?
It is popular in warungs and coffee shops in Sumatra, especially in Padang. Outside Sumatra, it can occasionally be found in coffee shops in larger cities like Jakarta or in restaurants specializing in Padang cuisine.
Vegetarian.
deppa tori’
fried rice biscuits
What is it?
Deppa Tori’ is a traditional, crispy deep, fried biscuit from South Sulawesi.
What’s in it?
It is made from rice flour, palm sugar, sesame seeds, and sometimes coconut milk.
Where can I eat it?
Deppa Tori’ is commonly found in South Sulawesi, especially in Makassar, where it’s sold in shops and market stalls. Outside of South Sulawesi, it’s rarely seen.
Vegetarian, vegan & gluten Free.
perkedel
mashed potato fritter
What is it?
A vegetable fritter, often served as a side dish or snack. The most common version is made from mashed potatoes in batter, but variations using tofu, corn, or fish also exist.
What’s in it?
The most common version consists of mashed potatoes mixed with minced meat, usually beef or chicken, along with scallions, white pepper, and garlic. The mixture is coated in beaten egg and fried. Non-meat versions are also available.
Where can I eat it?
Perkedel is more common in Java and Sumatra but can be found throughout Indonesia. It is typically served as a side dish or snack in warungs rather than as a street food.
Dairy free. Traditionally gluten free. Vegetarian versions available.
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.