Indonesian Cuisine

Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads of the Malacca Strait.

Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat (such as chicken), and vegetables.

Indonesian cuisine

Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup.

Lumpia (in Indonesian and Filipino) are various types of spring rolls commonly found in Indonesian and Filipino cuisines.

Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.

Lakso is a spicy Indonesian noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.

Shrimp curry (Portuguese: caril de camarão, Indonesian: 'gulai udang or kari udang), also known as prawn curry, is a typical curry dish of Burmese cuisine, Indonesian cuisine in Indonesia (Aceh and West Sumatra), Indo-Portuguese cuisine in India (Goa) and Portugal, Mozambican cuisine in Mozambique and Thai cuisine in Thailand (Phuket).

Nasi kari (lit. 'curry rice') is an Indian Indonesian rice dish, commonly found in Sumatran (Acehnese, Minangkabau and Malay) and Javan (Javanese) cuisines.

Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli.

Tumpeng (Javanese: ꦠꦸꦩ꧀ꦥꦼꦁ; Balinese: ᬢᬸᬫ᭄ᬧᭂᬂ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine.

Ayam goreng is an Indonesian and Malay dish consisting of deep-fried chicken in oil.

Lontong (Indonesian pronunciation: [ˈlɔn̪t̪ɔŋ]) is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore.

Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia.

Bika ambon or golden cake or golden kuih bingka , is an Indonesian dessert made from ingredients such as tapioca flour, eggs, sugar, yeast and coconut milk.

Nasi uduk (from Javanese nasi wuduk; Javanese script: ꦤꦱꦶ​ꦮꦸꦢꦸꦏ꧀) is an Indonesian-style steamed rice cooked in coconut milk dish, especially popular in Betawi and Javanese culinary traditions.

Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) are vegetable fritters or gorengan commonly found in Indonesia.

Nagasari is a traditional Indonesian steamed cake, originating from Javanese cuisine, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves.

Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (Bothok) (sometimes called Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from grated coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed.

Kue cucur (Indonesian) or kuih cucur (Malay), known in Thai as khanom fak bua (ขนมฝักบัว, pronounced [kʰā.nǒm fàk būa̯]) or khanom chuchun (ขนมจู้จุน or จูจุ่น), is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore.

Nasi minyak (Malay for "oily rice") is an Indonesian and Malay dish of cooked rice with ghee (minyak sapi or minyak samin) and spices.

Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh, or oncom, and eaten as a snack.

Krechek or krecek (Javanese: ꦏꦿꦺꦕꦺꦏ꧀) or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia.

Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish).

Gethuk is an Indonesian-Javanese dish made from cassava.

Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit is an Indonesian Chinese traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove.

Sapo tahu (Chinese: 砂鍋豆腐; pinyin: shāguō dòufu; lit. 'claypot tofu') is a Chinese Indonesian tofu dish traditionally cooked and served in claypot.

Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup.

Roti gambang or ganjel rel (Javanese: ꦫꦺꦴꦠꦶꦒꦤ꧀ꦗꦼꦭ꧀ꦫꦺꦭ꧀, romanized: roti ganjel rel; Pegon: روتي غانجل رل) is an Indonesian rectangular-shaped brown bread with sesame seeds, flavoured with cinnamon and palm sugar.

Mie gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, that is a specialty of Toba Batak region of North Sumatra, Indonesia.

Ifumi is an Indonesian crispy deep-fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables.

Seblak (Sundanese: ᮞᮨᮘᮣᮊ᮪, Sundanese pronunciation: [səblak]) is a Sundanese savoury and spicy dish, originating from the Sundanese people in Indonesia.

Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia.

Siomay (also somai) (Chinese: 燒賣; pinyin: shāo mài; Pe̍h-ōe-jī: sio-māi) is a Chinese-Indonesian steamed fish dumpling with vegetables served in peanut sauce.

Hopia, (Tagalog: [ˈhop.jɐʔ]; Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; lit. 'good pastry' - the name it is known by in the Philippines) pia or bakpia (Javanese: ꦧꦏ꧀ꦥꦶꦪ, romanized: bakpia; Chinese: 肉餅; Pe̍h-ōe-jī: bah-piáⁿ; lit. 'meat pastry'- the name it is known by in Indonesia) is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujianese

Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce.

Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis (sweet soy sauce).

Brem is a traditional fermented food or fermented beverage from Indonesia.

Mie ayam, mi ayam, or bakmi ayam (Indonesian for 'chicken bakmi', literally 'chicken noodles') is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam).

Lemper (id ) is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish, abon (meat floss) or serundeng.

Betutu (Balinese script: ᬩᭂᬢᬸᬢᬸ) is a Balinese dish of steamed or roasted chicken or duck in rich bumbu betutu (betutu spice mix).

Nasi campur (Indonesian and Malay for 'mixed rice'; Malay pronunciation: [ˌnasi ˈt͡ʃampʊr]), also known as nasi rames (Javanese: ꦤꦱꦶꦫꦩꦼꦱ꧀, romanized: nasi raměs, lit. 'mixed rice') or sega campur (Javanese: ꦱꦼꦒ​ꦕꦩ꧀ꦥꦸꦂ, romanized: sěgå campur; [səˌgɔ ˈtʃampʊr]) in Java, refers to an Indonesian and Malay dish of a scoop of nasi putih (white rice) accompanied by small portions of

It is often described as an Indonesian coconut pancake.

It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, the Maluku Islands and coastal Papua.

Rengginang, ranginang or intip is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried.

Nasi liwet is a Central Javanese rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia.

Ayam kecap (Indonesian pronunciation: [ˌajam ˈket͡ʃap̚]) or ayam masak kicap (Malay pronunciation: [ˌajam ˌmasaʔ ˈkit͡ʃap̚]) is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in Indonesia and Malaysia.

Nasi kebuli (kabuli rice; Arabic: الرز الكابلى; Arabic pronunciation: [ka:buli:]) is an Indonesian variation of pilaf.

Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi.

Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker).

Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter.

Sayur asem or sayur asam is an Indonesian vegetable soup.

It is an Indonesian kue, and a kuih of Brunei, Singapore and Malaysia (especially in the state of Sabah).

Mie kocok (lit. 'shaken noodle') is an Indonesian beef noodle soup, a specialty of Bandung City, West Java.

Nasi kucing (from Javanese ꦤꦱꦶ​ꦏꦸꦕꦶꦁ 'nasi kucing'; Javanese: [ˈnasi ˈkutʃɪŋ], lit. 'small-portioned dish') is an Indonesian rice dish that originated in Central Java, primarily in the Yogyakarta, Semarang, and Surakarta areas but has since spread throughout the country.

Empal gepuk or sometimes simply known just as empal or gepuk is an Sundanese cuisine sweet and spicy fried beef dish.

Karedok (Aksara Sunda: ᮊᮛᮦᮓᮧᮊ᮪) is a raw vegetable salad in peanut sauce from Sundanese region, West Java, Indonesia.

Babi kecap is an Indonesian braised pork with sweet soy sauce (kecap manis).

Pallubasa or Pallu basa is a traditional dish from Makassar, South Sulawesi, Indonesia.

Nasi bogana or nasi begana, pronounced as nah-see boh-gâna, is an Indonesian-style rice dish, originally from Tegal, Central Java.

Kue bingka is an Indonesian traditional cake (kue basah) that is one of the typical traditional Banjar kue mostly associated with South Kalimantan province, Indonesia.

Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs.