A traditional Malay food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.
Made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma.
Unripe jackfruit boiled for hours in palm sugar and coconut milk, added with spices for its sweet flavour and brown colour. Served with rice, boiled egg, chicken, and sambal krechek.
A stuffed and roasted chicken. Prepared by deboning a chicken, and then stuffing it with a mixture of seasoned meat and vegetables, and a hard boiled egg. The chicken is then optionally steamed before it is roasted. Usually served during Christmas.
A chicken meat cooked in bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant.
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.
Poultry or duck filled with spicy seasonings, roasted usually for at least 8 hours.
Bistik jawa
Javanese
Beefsteak
Javanese beef steak, a European-influenced dish. The dish consists of beef tenderloin braised with sweet soy sauce, Worcestershire sauce, vinegar, garlic, nutmeg, and black pepper. It is usually served with carrots, string beans, tomatoes, hard-boiled eggs, fried potatoes, and sweet-and-sour mayonnaise on the side. This dish similar to selat solo.
Made from shredded coconut flesh which has been squeezed of its coconut milk, often mix with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed.
Na niura fish cooked by fermenting by main spices namely asam batak and kecombrang. This food tastes like fresh fish but without a fishy odor. Naura becomes delicious because of spices itself.
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.
Made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung.
An omelette which is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas.
Rabeg
Banten
Meat dish
Made from mutton with simple ingredients. It is not too dangerous for those who suffer from cholesterol because this foods do not need coconut milk in the processing.
Skewered barbecued meat that usually had peanut sauce, or sweet soy sauce. Many type of satay has developed throughout Indonesia. Often eaten with chopped shallots and sambal.
Goat or mutton satay that it uses mainly salt and a pinch of pepper as its main marinating seasoning. The skewers used to grill or roast the satay are made of iron. This dish usually served with gulai.
A Madurese satay made from mutton or chicken, the recipe's main characteristic is the black sauce made from sweet soy sauce mixed with palm sugar, garlic, deep fried shallots, peanut paste, petis, candlenut, and salt.
A sate that made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt.
A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with scrambled egg, vegetables, and other protein sources; either chicken, seafood, or slices of beef sausages, stir-fried with spicy sauces including garlic, shallot, sweet soy sauce, and chili sauce.
Fried tofu, lontong rice cakes, lentho (fried black-eyed pea patty) or sometimes replaced by perkedel, bean sprouts, lettuce, noodles and krupuk crackers, served in savoury petis-based beef stew.
A fusion Javanese burger. Hamburger tempeh buns with salad, sauces or seasonings.
Tumpang
Central Java
Fermented dish, soy food
Similar to gulai, but rotten tempeh is used as seasoning instead of turmeric. Might add other ingredients such as beef ligaments. This dish can be found in Central and western part of East Java.
A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold.
A traditional food made of slices of rice cake, cassava leaves, sprouts, and krupuk, served in a thick vegetable sauce called dage, which is made of mashed tempeh mixed with grated coconut.
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.
A fragrant rice dish that consists of steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng, urap, perkedel, and serundeng.
Nasi ayam
Semarang, Central Java
Rice dish, meat dish
A dish composed of rice, chicken, egg, tofu, and served with a sweet-salty coconut milk gravy.
A traditional steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire.
A rice dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
(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).[8]
Rice dish with menus are usually available which include chili fries, tofu vegetables, lung (troop), liver or meat stews, cakes, satay potatoes, scrambled eggs, fried eggs, cooked chili, stewed fish, salted fish, tofu and tempeh.
Nasi jinggo
Bali
Rice dish
A Balinese typical fast food that is packaged with small portions of banana leaves.
A traditional rice dish that originated from Yogyakarta and Central Java. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves.
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.
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, traditional cracker, and spiced coconut flakes. Popular in East and Central Java.
Steamed rice cooked with coconut milk. It is usually served with variety of vegetables and meat of choice. It is similar to nasi rames, but the rice is steamed.
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.
Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with either pork fat, chicken fat, or beef fat.
A spicy noodle soup derived from Peranakan cuisine which has various types. It consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.
Laksa banjar
Banjarmasin, South Kalimantan
Spicy noodle dish
Steamed noodle-like balls, made from rice flour paste, served in a thick yellowish soup made from coconut milk, ground spices, and snakehead fish broth.
Acehnese Curry noodles. There are two variations: fried and dry, and soupy. Usually made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime.
It is a noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass, and citrus leaf, and served with pieces of vegetables, sliced cucumber and krupuk.
(Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage.
A noodle dish made up of thin yellow egg noodles or bihun with spicy curry soup, sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, and mint leaves.
Sour and spicy fish stew dish, popular in Sumatra and Kalimantan.
Ayam buah keluak
Peranakan
Stew
A chicken rib stew cooked with the nuts from the Pangium edule. For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken rib pieces.
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.
A beef soup in dark soup. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.
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, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman.
Dish with the base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah.
Sour dish (tamarind) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.
A vegetables soup (common beans, carrot, cabbages, potato, celery, cauliflower, fried shallots) with macaroni and bakso or sausage in chicken broth soup, often includes diced chicken.
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.
A soup that made of thick stew of green split peas, celeriac or stalk celery, onions, leeks, carrots, and often potato. This dish was result of Dutch–Indonesian acculturation. This dish similar to sop senerek.
Stir fried of ten types 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.
There are many kinds of rujak, the most common one is Rujak Buah (fruit rujak). Rujak manis, is a mixture of fruit covered with sweet and spicy coconut sugar sauce, sometimes ground peanut is also added to the sauce.
A mixture of kangkung water spinach, preserved squid, edible jellyfish, daikon and cucumber, served in thick red-colored sweet and sour sauce, sprinkled with peanuts granules and sambal.
A savoury vegetarian dish made of stir fried tauge (bean sprouts) with slices of tofu, ketupat rice cake and yellow noodle, served in spicy oncom-based sauce.
A type of baozi that very typical in Indonesia, filled with chocolate, strawberry, cheese, mung bean, read bean, minced beef, diced chicken, or minced pork.
A type of Swiss roll that filled with butter cream, cheese, kaya, or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll.
A sponge cake that mainly only uses wheat flour (without any rice flour and tapioca) with common vanilla, chocolate, or strawberry flavouring, acquired from food flavouring essence as ingredients.
A round-shaped bread that almost similar to apem, consisting of flour, butter, and egg mixture, sometimes mixed with other ingredients such as Ambon banana or tapai.
A bread that made of lard, onions, salt and flour. A ball of flour is stuffed with a filling of other desired ingredients and flattened with a rolling pin.
Baked pastry with crust layers similar to those of croissant, baked flour with butter or margarine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences.
A traditional fritter consisting of vegetables and batter. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil.
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.
Ball-shaped dumpling made from aci (tapioca starch), cilok is an abbreviation of aci dicolok or "poked tapioca", served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup.
Cimol
Bandung, West Java
Fried dish
A small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Bandung, West Java.
Sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). It is similar to lontong, but with stickier texture and richer flavour acquired from coconut milk and peanuts.
A spring roll, made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
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.
A variant snack almost identical to lemper that made of glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette as wrapper, hence rendering the whole package edible.
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 or soy sauce.
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.
Usually has a green colour, which is acquired from daun suji or pandan leaves It is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar.
It is made from dough flour, eggs, margarine, and grated cheese. This cake shaped rectangular. Usually served during Eid ul-Fitr, Christmas, and Chinese New Year.
Made of rice flour which is mixed with eggs, sugar, a pinch of salt, and coconut milk. The dough can be fried after heating the oil and the ‘’kembang goyang’’ mold.
This cake is made from rice flour and coconut-based batter and cooked in a special mold pan, sprinkled with granulated sugar. Its shape is similar to kue pukis.
This cake is made from egg mixture, granulated sugar, flour, yeast and coconut milk. The mixture is then poured into a half-moon mold and baked on fire (not oven). Pukis can be said to be actually a modification of waffles.
It has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it.
Similar to rengginang but larger. A traditional thick scorched rice cracker, made from cooked rice that stuck in the inner part of rice pot, seasoned with salt.
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 colours.
A traditional thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices. This dish made into a flat and rounded-shape.
Sale pisang
Java
Crisps, chips
A chips-like snack that made of bananas which are combed thin and then dried in the sun. After dried in the sun, it can be directly eaten or fried first.
A type of cake made with as tapioca flour, eggs, sugar, yeast and coconut milk. The yeast creates bubbles, which creates sponge-like holes and gives it a unique spongy texture when it is baked. It is generally sold in pandan and banana flavor, but today it is also available in durian, cheese and chocolate flavour.
A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks.
Cendil
Java
Sweets, coconut cake
Rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.
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.
A cake made of mashed potato, flour, eggs, sugar, coconut milk, vanilla, milk and margarine, all mixed as dough and baked until golden brown and cooked.
A traditional snack of colourful layered soft rice flour pudding.
Kue lumpur surga
Nationwide
Cake
Cake made from coconut milk, potatoes, flour, and eggs shaped like mud.
Kue maksuba
Palembangese
Layered cake
A traditional layered cake which is mainly made with duck egg and sweetened condensed milk without any flours. Each cake needs approximately more than two dozens of duck eggs.
This snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai (through the fermentation process) and cooked become dodol.
A cheese-like traditional dish, with a yellowish white appearance with tofu-like texture and milky flavor. Dali is made by boiling buffalo milk coagulated with papaya leaf or unripe pineapple juice.
A traditional cheese that made from buffalo or cow milk. This dish is processed by boiling fresh milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.
Hot and spicy bumbu that made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and key lime juice in coconut or palm oil.
A sauce made from ground roasted or fried peanuts. This sauce used with chicken, meat, and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing, or as dipping sauce.
Chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar, mixed with fresh calamansi juice, served in black coconut oil residue, or caramelized rarobang (watery residue of coconut oil-making process), or today often replaced with kecap manis sweet soy sauce.
A very small pieces of confectionery used as a decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element.
A black coloured shrimp paste that popular in Java. This condiments usually used with laksa, popiah, rujak cingur, dan rujak petis. Petis can also be made from fish or krill that have been coated in salt and fermented for up to two years.
A sweet creamy coconut spread made from coconut milk (locally known as santan) and duck or chicken eggs (which are flavored with pandan leaf and sweetened with sugar).
A dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder.
Tumpang
Java
Sauce
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 chili, onion, salt and other spices.[10]