Food of Indonesia
30 traditional dishes · Asia
Cities & regions of Indonesia
Bali guide 
Nasi Goreng
Indonesia's iconic fried rice - day-old rice, sweet kecap manis, sambal, and a runny fried egg on top.
Rendang
Indonesia's celebrated slow-cooked beef curry - simmered for hours in coconut milk and spices until dark, dry and intensely tender.
Gulai
Indonesian coconut-milk curry from the Minangkabau kitchen of West Sumatra - rich, golden, ladled generously over rice at the Padang canteen.
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Jukut Ares
A clear, herb-bright Balinese soup built around the inner core of the banana plant, simmered with jackfruit, long beans, lemon basil and a thin coconut-broth finish.
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Pepes Tahu
Pepes tahu is Sundanese steamed tofu, mashed with coconut, egg and spices, wrapped tightly in banana leaves and steamed until fragrant.
Satay
Grilled meat skewers with rich peanut dipping sauce.
Nasi Uduk
Nasi uduk is Indonesian rice cooked in coconut milk with lemongrass and spices, served with fried shallots, egg and sambal.
Sambal Ulek
Sambal ulek is the raw Indonesian chilli paste pounded in a stone mortar, the base of every table sambal from Java to Sumatra.
Tekwan
Tekwan is the clear peppery fish-dumpling soup of Palembang, made with sago-flour quenelles and served with rice vermicelli and sambal on the Musi River.
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Nasi Timbel
Nasi Timbel is a Sundanese rice dish from West Java, Indonesia: fragrant steamed rice wrapped in banana leaf, served with fried chicken, sambal, and fresh vegetables.
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Rujak Bulung
A Balinese seaweed salad tossed with palm-sugar dressing, peanuts, chilli and lime - slippery, sweet-sour, and served by the bucket on a square of banana leaf.