Indonesian food
Traditional Indonesian food is as diverse and colourful as the archipelago itself. With over 17,000 islands and hundreds of ethnic groups, Indonesian cuisine is intensely regional, shaped by local ingredients, cultural traditions, and outside influences. Some of our favourite memories came from wandering the streets of Yogyakarta, visiting majestic Borobudur, swimming in the still, glassy waters of Waikuri Lagoon on remote Sumba, and watching the shifting colours of the crater lakes at Kelimutu volcano on Flores. No matter where we went, the food in Indonesia was always unforgettable.
Across the islands, Indonesian dishes are known for their powerful flavours, liberal use of spices, and love of chilli heat. Common ingredients include coconut, lemongrass, galangal, tamarind, and kaffir lime, resulting in rich, aromatic combinations. Meals are typically eaten with rice, and sambal—a spicy chilli paste—is almost always on the side.
Three regions stood out for us in their culinary traditions:
Java, especially Central Java and Yogyakarta, offers sweeter, more refined dishes, often with complex spice blends and a balance of sweet and savoury.
Sumatra, particularly Padang in West Sumatra, is known for fiery, coconut-based dishes like rendang, gulai, and sambal-heavy feasts.
Northern Sulawesi brings intense heat and tang, with bold dishes like rica-rica and woku—often featuring fresh seafood or wild meats—and a flavour profile unlike anywhere else in the country.
Indonesian cuisine also shows traces of trade and colonisation, with Chinese stir-fries, Indian curries, Middle Eastern spices, and Dutch pastries all making their way into the local food. Yet everything remains unmistakably Indonesian.
