Rice Is Eaten Along With Chicken, Beef, Eggs, Fish, Beans, or Potatoes.
Why is Indonesian food so delicious?
As I was virtually to dig into a plate of Nasi Padang, a nice man sitting at the table adjacent to me said:
"It'southward because Indonesian food is based on fresh spices and herbs."
And when you and I look at the list of food below, and notice the fresh herbs and multitude of spices used in Indonesian cooking, it truly is a huge contributing gene every bit to why Indonesian cuisine is so flavorful and exciting to eat.
In this blog mail I'g going to share with you 50 incredibly succulent Indonesian foods. Become gear up for a serious Indonesian culinary journey!
Related: For data on where I stayed and Djakarta travel tips check out this guide.
Indonesian Nutrient: fifty Dishes
Before we get started, I just want to make information technology clear that this is not an exhaustive or complete list of food in Indonesia (there are thousands of Indonesian dishes), but it'due south a definite start to discovering the incredible cuisine of Indonesia. Some of the foods I included, such as durian and petai, are simply because I honey them so much.
For each of the dishes listed in this Indonesian food guide I've included the dish, and if possible, the restaurant where I ate information technology in Jakarta (you may too be interested in my Djakarta travel guide).
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1. Sate Ayam / Sate Kambing (satay)
I've had a lot of unlike types of sate (or satay) in Southeast Asia, but at that place'due south nothing that compares to real Indonesian sate; In my opinion you'll detect some of the absolute best sate in Asia inside Indonesia. in Indonesia yous'll find many different types and varieties of sate, but two of the mutual versions in Dki jakarta at sate ayam (chicken sate) and sate kambing (caprine animal sate).
One of the common recipes includes the meat marinated in sweet kecap manis soy sauce, before being skewered. I think is the chief reason why Indonesian sate is so good, is because the skewers of meat are typically grilled on an extremely hot charcoal fire, so the meat cooks apace, while leaving it smoky and juicy.
Where: Sate H. Romli in south Jakarta serves delicious sate ayam and sate kambing. Address: Jalan Kyai Maja No.21, Melawai, Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta; Open hours: 10 am – 12 midnight daily; Prices: I paid 67,000 IDR ($4.99) for 2 plates of sate.
2. Sate Padang (Padang satay)
Sate Padang is such a unique (and delicious) type of Indonesian sate that I had to include it in this food guide as its own. Originally from Padang, a nutrient lovers province on the west coast of Sumatra, Sate Padang seems to have a cult following amidst food lovers – and subsequently I had my outset plate, I completely understand why.
The skewers of meat, which often include beef pieces, beef natural language, and offal, are starting time marinated in a mixture of spices, then grilled over hot flaming charcoal, and finally they are often served over sliced upwardly compressed rice cake, called ketupat, and then covered in a thick chocolate-brown colored sauce, and sprinkled with crispy shallots. The result of Sate Padang is not the prettiest dish you'll ever see, simply the taste is incredible.
Where: Ajo Ramon Sate Padang is one of the near well known names in Jakarta when it comes to Sate Padang lovers, and I couldn't believe how expert it was. Accost: Pasar Santa Jalan Cipaku 1 Djakarta; Open hours: 5 pm – 10 pm daily; Toll: 25,000 IDR for a plate of sate and rice cakes.
3. Ayam Bakar Taliwang (grilled chicken)
Have you lot ever eaten three chickens by yourself in one repast? When you eat ayam bakar Taliwang, non merely are the grilled chickens so adept you might be able to eat three of them by yourself, but they are also very small considering they either gratis range chickens or sometimes bound chickens.
This type of grilled chicken originates from the island of Lombok, and it'south popular with spicy grilled chicken lovers throughout Indonesia. When I saw the amount of chilies caked onto my ayam bakar Taliwang, I knew I was in for a life-irresolute grilled chicken experience, and it was true.
The chicken itself was and then flavorful, and non too tender, but with only plenty texture so that with every bite it kept releasing more craven juices, kind of similar that crazily juicy craven I ate in Osaka. Merely along with just being a flavorful chicken from the first, information technology was beautifully spicy. Ayam Bakar Taliwang is one of the dishes you lot don't want to miss if yous love spicy food.
Where: In Jakarta, yous tin try Ayam Taliwang Rinjani, I thought it was amazing, especially the super actress pedas chicken. Accost: Jalan Pesanggrahan Raya No. l, Puri Indah, Jakarta; Open hours: 10 am – 10 pm daily; Prices: We had 3 chickens and a few side dishes for 165,000 IDR ($12.39).
4. Ikan Bakar (grilled fish)
Even after eating ikan bakar, Indonesian grilled fish, dozens of times, I still tin't get over how proficient information technology is. Grilled fish is i of my favorite things to eat around the world, but I especially honey it in Indonesia. Just like many of the grilled foods in Indonesian cuisine, what I like about ikan bakar is that it's grilled over a very hot charcoal burn down and grilled quickly, giving information technology a actually incredible flame roasted fire season.
In that location are many unlike types of ikan bakar, but typically the fish is butterfly cut so it lays flat, then it's rubbed in a sambal sauce marinade, and then finally it's grilled. Ikan bakar is and then served with either kecap manis or a variety of dissimilar sambal chili sauces and rice.
Where: You'll notice ikan bakar at many roadside restaurants and seafood restaurants. A local seafood eatery I tried was Gebang Seafood 49 Restaurant. Address: Jalan Hidup Baru, Djakarta; Open hours: 5 pm – around midnight daily; Price: My married woman and I had ii fish and other seafood dishes for 180,000 IDR ($13.77). Scout the video here.
5. Pepes (herbal packet)
Pepes is very similar to Thai aeb, simply it's the Indonesian version of an assortment of fish, meat or tofu, mixed with lots of healthy herbs and spices, wrapped in a banana leaf package, and either steamed or grilled.
Originally a Sundanese nutrient from the Western function of Java, some of the nigh common versions of pepes include chicken, dissimilar types of fish, tofu, or mushrooms, mixed with shallots, garlic, chilies, turmeric, candlenut, and lemon basil. What I honey and then much is that the ingredients, since they are all wrapped in a banana leaf and cooked, all mesh together really well, but also the banana leaf gives an actress green essence to whatsoever is cooked inside.
Where: I had this pepes at a restaurant in Bogor, simply you lot'll find it available at about Sundanese restaurants.
6. Babi Pangang (Batak grilled pork)
On a spur of the moment determination, my wife and I decided to eat at a eating place in Jakarta that served Batak food, from the Lake Toba region of Sumatra. One of the traditional Batak dishes, is something called babi pangang (sometimes babi panggang), which is a type of grilled or roasted pork.
From my agreement, babi pangang tin can refer to grilled pork many different ways, but the version I had was nice and salty, and had the most incredible grill burn roasted season of just about whatsoever grilled pork I've e'er had. And additionally, the pork itself was incredibly well marbled, not as well fatty, but with a great ratio and so it was still juicy and delicious.
Where: Lapo Ni Tondongta is a famous Batak restaurant in Djakarta, and the grilled pork was astonishing. Accost: Jalan Gelora Los A1, Senayan, Jakarta; Open up hours: 10 am – ten pm daily; Prices: I paid 88,000 IDR ($vi.62) for a meal for 2 of the states.
seven. Ayam Goreng (fried chicken)
Is at that place whatever country in the world where fried craven is not enjoyed?
I haven't institute 1 yet, and in Indonesia, due to both the deliciousness of the actual craven (more about this beneath), and because fried chicken, which is known in Bahasa Indonesia every bit ayam goreng, is always served with sambal chili sauce to dip it in.
Ayam kampung, or village chickens, are the costless range country style chickens popular in Indonesia, and oftentimes used in the making of local style Indonesian fried chicken. The chickens, while pocket-sized, definitely make upwards for their size with their flavor. Different large fat chickens that tin can sometimes exist besides tender and artificially juicy, ayam kampung are the types of chickens that have a slight rubber texture to them, but with every chew comes more than and more than chicken country season – and I loved them.
For many types of Indonesian fried chicken, the chicken is not heavily breaded or dilapidated, but it's marinated in lots of pureed garlic and shallots, lightly battered, and deep fried to a serious gilded crispiness. What I dearest most Indonesian fried craven is that all that flavor gets embedded into the chicken instead of the concoction. Here's a great recipe if you want to make Indonesian fried craven.
Where: You'll find ayam goreng all over Jakartaonly the version pictured is from Nasi Uduk Zainal Fanani. Address: Jalan Kebon Kacang 8 No. 5, Daerah Khusus Ibukota Jakarta; Open hours: x am – 12 am midnight daily; Prices: 75,000 IDR ($5.74) for ii; Watch the video here.
viii. Bebek Goreng (fried duck)
Just like the pocket-size flavorful fried chickens in Indonesian food, bebek goreng, which is deep fried duck, is not that much unlike, apart from being duck. They are frequently very small, but you wouldn't trade the flavor of the small country ducks for a fat one.
I will acknowledge that the bebek goreng I ate in Djakarta was pretty intensely greasy and salty, only information technology would be a lie for me to say that I didn't thoroughly enjoy every single bite all the fashion downward to the bone. The duck was deep fried until crispy, even all the mode through the skin to the meat some of it was crispy. Served with rice, an assortment of raw herbs like lemon basil (mayhap to cut the grease), and not forgetting the sambal chili sauce, Indonesian bebek goreng is a truthful treat of a meal.
Where: Bebek Goreng H. Slamet is a legendary restaurant in Jakarta for deep fried duck, it's greasy simply delicious. In that location are a number of locations around Jakarta; Prices: 28,000 IDR ($two.11) per set per ready.
9. Pecel Lele (fried catfish)
Deep fried catfish, known as pecel lele, is a very famous and mutual Indonesian street food, oftentimes served at street side restaurants and local food tents known as warungs. In Jakarta, mostly at nighttime, if you bulldoze around the streets yous'll see countless food stalls showcasing catfish on their banner menus.
The catfish are prepared pretty unproblematic, just salted and sometimes rubbed with some coriander and turmeric, and and then deep fried until extra crispy all the way through. The catfish I ate in Indonesia were pretty modest, about the size of a sausage, so when they were deep fried they almost turned bit-like, fried solidly.
In one case once more, the secret of the flavor when eating pecel lele lies inside the sambal that it's always served with. You accept a piece of crispy catfish, mix it with your rice, add together on some sambal, and that's a recipe for a delicious seize with teeth.
Where: Permata Mubarok 1 is a piffling far from key Jakarta, merely a squeamish street food tend. Address: Komplek Permata Buana, Jalan Puri Kembangan, Puri Indah, Jakarta; Open hours: 5 pm – x pm daily; Prices: 125,000 IDR ($9.41) for 4 people.
10. Ikan Goreng (deep fried fish)
Forth with ikan bakar (Indonesian grilled fish), ikan goreng or deep fried fish, is another common way to prepare different types of fish and seafood. In that location are probably hundreds of unlike types of fish that can be used to brand ikan goreng, but one fried fish delicacy of Sundanese cuisine is fried freshwater gourami. The fish are sometimes cutting in a way that exposes more of the skin to the oil, and then deep fried so the skin and outer layers of the fish are completely crispy.
If yous love fish, fried fish in Indonesia, eaten along with rice and sambal, makes an admittedly delicious meal, or accompaniment to a full seafood meal.
Where: I had an amazing seafood meal at Seafood 212 Wiro Sableng. Accost: Jalan Boulevard Raya Blok QA III No. ii, Kelapa Gading, Jakarta; Open hours: 11 am – 11 pm daily.
xi. Soto Betawi (Jakarta soup)
Jakarta is the biggest city in Indonesia, and people who alive in Djakarta come from the furthest regions and islands of the country. The food straight reflects this, and walking downwardly the street you'll find a restaurant serving Padang food, Manado nutrient, snacks from Eastern Coffee, and the list goes on and on.
But if there's ane dish that'south ane of the most famous dishes, known for being homegrown right in Dki jakarta, it'south soto Betawi, literally meaning, Dki jakarta soup. Soto in Indonesia is a type of soup, and every region of Indonesia has their own version, and Betawi are the people of Batavia, the Dutch colonial name for Jakarta.
Soto Betawi is usually prepared with beef, which is boiled with effluvious herbs similar lemongrass and Indonesian bay leaves, and flavored with candlenut, galangal, garlic, and shallots, and finally often a combination of both fresh cow milk and coconut milk are added to make the soup flossy. The soup is usually served in a basin, topped with some crispy fried shallots, and eaten with a plate of rice, and some Indonesian pickles (known as acar). Eating Soto Betawi when I was in Dki jakarta was one of the culinary highlights for me. It's truly an incredible dish that you can't miss.
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Where: 1 of the best places in Jakarta to consume soto Betawi is Soto Betawi Haji Husein. Address: Jalan Padang Panjang No. 6C, Kel. Pasar Manggis, Jakarta; Open hours: 7 am – 2 pm from Saturday – Thursday (closed on Fri); Prices: 110,000 IDR ($8.34) for 4 bowls of soto and rice. Watch the video here.
12. Sop Kaki Kambing (goat leg soup)
With a similar flavor profile to Soto Betawi, just a bit more of an adventurous dish, sop kaki kambing is an Indonesian dish for meat lovers, and especially for goat lovers. Walking into a warung that serves sop kaki kambing, it reminded me a lot of walking into a restaurant in Republic of kenya or Tanzania that serves nyama choma. There were a couple fresh skinned goats hanging from a rafter of the tent, and little past little, the meat was sliced up, cooked, and and so displayed at the front of the eatery.
When you eat sop kaki kambing, you lot first accept a hazard to choose whatever parts of the goat yous want to eat, which are already pre-cooked. I was hanging out with Ken from Cowokrakus, and we chose some goat feet, eye sockets, and caprine animal brain. All the unlike goat ingredients were added to a bowl, and so covered a lightly creamy and buttery soup.
Where: Sudi Mampir Restaurant; Address: Jalan Biak Jakarta; Open hours: Around 5 pm – Midnight daily; Prices: We paid 208,000 IDR ($fifteen.52) for 2 bowls of lots of organs soup and sate.
13. Sop Buntut (oxtail soup)
Some other pop Indonesian soup is sop buntut, which is oxtail soup. I've been a huge lover of oxtail dishes ever since growing upward and visiting relatives in Hawaii, when I'd enjoy Chinese style oxtail stew and soup. The meat around the tail has to be some of the most tender and flavorful.
As opposed to the other two soups mentioned above that were of the creamy diverseness, sop buntut is frequently a clear soup, the oxtail simmered in broth with carrots and potatoes, and with a salty and lightly fiery broth with a hint of nutmeg and cinnamon to remove whatever gamey taste. Just like other Indonesian soups, you eat sop buntut accompanied by a plate of rice and condiment it with fresh chopped chilies and kecap manis (Indonesian sweet soy sauce).
Where: Sop Buntut Cut Meutia is a nice footling local eatery only down the road from Cut Meutia Mosque in Dki jakarta; Address: Jalan Menteng Kecil No. 4/5, Menteng, Jakarta; Open hours: 9 am – four pm daily; Prices: 40,000 IDR for a bowl.
fourteen. Bakso (Indonesian meatballs)
One of the virtually widely available street food dishes (and in restaurants as well) and loved by almost anybody, including President Barack Obama who grew upwards for some time in Jakarta, is bakso (or besides known every bit baso), Indonesian meatballs.
There are ii primary versions of bakso available, one is the Chinese manner and the other is the more local Indonesian style – both are delicious. The recipe for bakso typically includes minced meat mixed with some tapioca starch – and it is the tapioca starch which gives the meatballs their serious bouncy and addictive texture.
You can typically choose your choice of noodles, from thin white rice noodles, and yellow egg noodles (I'm a fan of egg noodles), and the bakso are and so either served with the noodles and soup, or dry with soup on the side. This is a non spicy Indonesian dish, but at that place are always chilies and seasonings for you to add to your ain bowl.
Where: Bakso Akiaw 99 is a popular Chinese style bakso restaurant in Djakarta. Accost: Jalan Mangga Besar Raya No. 2B, Kec. Tamansari, Jakarta; Open up hours: Near iv pm – eleven pm daily; Prices: I paid 93,000 IDR ($7.07) for a few bowls of meatballs and noodles. Watch the video hither.
fifteen. Sayur Asem (sour soup)
Sayur asem is a sour tamarind soup that reminded me a lot of Filipino sinigang or a number of southern Thai sour soups, because it was very sour from tamarind. Known as a Sundanese and Betawi dish in Western Java, sayur asem is a sour tamarind soup, sometimes prepared with meat stock or fish stock, that can include a mixture of different vegetables like corn, chayote, and water morning glory.
Living and eating in Thailand, I'yard a huge lover of sour soups, and when I had my first spoonful of sayur asem, I immediately knew it was my kind of the dish. Information technology's 1 of those sour soups that makes you virtually squint when you sip it because it's so sour.
Where: Warung Mak Dower serves fantastic Betawi dishes in Jakarta. Accost: Jl. Pemuda No. 72, Rawamangun, Dki jakarta; Open hours: ix am – 9 pm daily; Prices: 140,800 IDR for a full spread of dishes.
16. Coto Makassar (Makassar soup)
Some other version of soto, which is many types of soup, but in Makassar they phone call it coto (pronounced choto), is a dark beef soup or stew originally from the foodie city Makassar in southern Sulawesi.
For coto Makassar, beef besides as all the organs of the cow, are the dominant ingredients. The bowl of coto Makassar that I had in Djakarta was very bulky tasting, and included intestines, tripe, lungs (I think), and a few cubes of meat, all within a murky nighttime roasted peanut based soup. Information technology had a nutty and sour taste to it. What I enjoyed about my bowl of coto Makassar was that it came completely unsalted, and so I added in my own table salt, plus a squeeze of lime, and some incredible sambal. Additionally, it'southward mutual to swallow coto Makassar along with ketupat rice cakes.
Where: In Jakarta, I had a bowl at Coto Makassar Senen; Accost: Jalan Kramat Raya, Senen, Djakarta; Open hours: 1 pm – viii pm daily; Prices: 25,000 IDR ($1.89 USD) per bowl of coto. Watch the video hither.
17. Sop Konro (beef ribs soup)
I ate a lot of unbelievably succulent food when I was in Jakarta, and at that place are and then many amazing restaurants, but eating sop konro for the first fourth dimension was i of those dishes that just blew me away – the combination of fall autonomously tender cooked meat forth with fresh herbs and sambal, it was breathtaking.
Again, famously known in Republic of indonesia as a Makassar dish from southern Sulawesi, sop konro are beef ribs which are simmered in a variety of fragrant spices includes coriander, galangal, lemongrass, cinnamon, nutmeg, and bay leaves. When you consume sop konro, the meat volition literally but slide off the rib bones.
Where: Sop Konro Karebosi is a restaurant located in the Kelapa Gading are of Jakarta, that serves outstanding sop konro. They also serve konro bakar, grilled beef ribs, which were every bit every bit stunning. Accost: Jalan Boulevard Raya TA 2 No.38, Kelapa Gading, Jakarta; Open hours: 10 am – ten pm daily. Spotter the video here.
18. Nasi Goreng (fried rice)
If you read whatever Indonesian nutrient guide or guidebook, probable 1 of the about famous foods they will mention is Indonesian fried rice, known better equally nasi goreng. Although but wok fried rice with a host of salty seasonings, this uncomplicated hot and fresh cooked unmarried plate repast is a pop street nutrient throughout Indonesia.
For myself, while nasi goreng simply can't compete with curries and more flavorful rich dishes, I do discover Indonesian nasi goreng quite enjoyable from time to fourth dimension, and it makes an piece of cake cheap repast. When you find an Indonesian street food cart that sells nasi goreng, they can usually make it with whatever ingredients y'all run across in their chiffonier – vegetables, chicken, egg, and stink beans (my personal recommendation).
The rice is stir fried, oft in a piddling margarine and oil, seasoned with crushed chili sambal and garlic and the ingredients, and then mixed with kecap manis which gives the fried rice its unique Indonesian touch on. Yous'll seriously discover nasi goreng street food cards just virtually everywhere yous look in Jakarta and across Indonesia. My favorite version to order nasi goreng with with stink beans and a fried egg – for me it'south the ultimate fried rice.
Where: Any street food stall where you see "nasi goreng" written, and you will come across it all over Indonesia. In Jakarta you can attempt the legendary goat fried rice at Nasi Goreng Kambing Kebon Sirih.
nineteen. Nasi Uduk (coconut rice)
When I took my commencement bite of nasi uduk, a fragrantly blazon of cooked rice, I could immediately taste the rich coconut milk and a wonderful cardamom season.
Nasi uduk is similar to nasi lemak, rice that's cooked with a variety of aromatics like lemongrass, pandan leaves and dry spices like coriander seed, bay leaves, sometimes cardamom, and finally the all important kokosnoot milk. The outcome is a rich and savory, plus hearty and flavorful, rice. There are a variety of different recipes for nasi uduk, also depending on the region of Indonesia you lot're in. You tin consume nasi uduk accompanied by a variety of different curries and Indonesian foods, but it's too very common in Djakarta to eat along with simple fried craven and sambal chili sauce.
Where: Nasi Uduk Zainal Fanani (also known as Nasi Uduk Kebon Kacang) serves Betawi style nasi uduk. Accost: Jalan Kebon Kacang 8 No. five, Daerah Khusus Ibukota Jakarta; Open hours: 10 am – 12 am midnight daily; Prices: 75,000 IDR ($v.74) for ii; Watch the video here.
20. Nasi Liwet (Javanese rice)
Similar to nasi uduk, nasi liwet is a traditional Javanese fashion of cooking rice that includes coconut milk and chicken broth, with the fragrance of bay leaves and lemongrass. It's common to consume nasi liwet along with a variety of side dishes and extra coconut foam.
When I was in Indonesia, Ken and Gracia from Cowokrakus invited me to experience an authentic local Sundanese nasi liwet feast at their dwelling in Bogor, about an hour from Dki jakarta. The rice was extremely fragrant, and forth with the coconut milk, it was as well mixed with little fried fish to give information technology another added dimension of sense of taste and texture. We ate off a communal banana leafage, piled with side dishes like grilled chicken, and a diverseness of curries, and fresh herbs and vegetables to garnish. It was one of the well-nigh memorable Indonesian meals I've e'er had.
Where: I had this dish home cooked, only practise yous know of any skillful restaurants? I would love to hear from you in the comments section at the lesser of this post.
21. Nasi Campur (mixed rice)
Nasi campur literally simply ways mixed rice, and in Malaysia is typically refers to local Malay style rice and curry. But in Jakarta when y'all mention nasi campur it often refers to rice with a multifariousness of Chinese meats like char siu, pork abdomen, roast craven, or egg, all served with sugariness tangy sauce – very like to Thai khao moo daeng.
I had a couple plates of nasi campur in Jakarta, and each time they were both good, a good dish to swallow if you enjoy rice and pork with a sweet and savory sauce.
Where: Nasi Campur Yung Yung 99 is one of the well known restaurants in Jakarta. Address: Ketapang Business Center Blok A22, Jalan KH. Zainul Arifin, Jakarta; Open hours: 9 am – viii pm daily; Prices: 30,000 IDR per plate.
22. Bubur Ayam (craven congee)
Every country effectually southeast Asia has their own version of rice porridge (congee) a result of the massive Chinese influence across the continent. In Indonesia bubur ayam, chicken rice porridge, is one of the very common street nutrient dishes.
The rice is cooked so information technology's thick and hearty, even so like shooting fish in a barrel to get down, and while it tin exist prepared with any assortment of toppings, chicken is one of the near pop. At Bubur Ayam, one of the near famous spots in Djakarta for rice porridge, a bowl comes topped with shredded craven, and you frequently swallow information technology along with skewers of fried craven heart and other organs.
Where: Bubur ayam is a very mutual Jakarta street food, simply I tried it at Bubur Ayam Barito. Address: Jalan Gandaria Tengah three, Kramat Pela, Kebayoran Baru, Jakarta; Open up hours: 4 pm – 12 am midnight daily; Prices: 42,000 IDR ($3.13) for 2 bowls, 2 skewers of organs.
23. Nasi Bali / Babi Guling (roast pork)
Near every region of Indonesia has their own unique mix of rice eaten with a diversity of unlike side dishes. The isle of Bali, with its mostly Hindu population, has a unique variety of food, peculiarly considering (unlike other parts of Indonesia apart from Chinese and Christian populations), pork is popular.
Balinese cuisine makes use of lots of flavorful spices and herbs like ginger, garlic, shallots, and an abundance of chilies. 1 of the most famous dishes in Bali is babi guling, roasted crispy pig. If yous're in Bali, in that location's a well researched mail service nigh the all-time babi guling in Bali on Travelfish.
Where: Undoubtedly, the best place to eat Balinese food is in Bali, just if y'all're in Jakarta, I had a great Balinese plate at Footling Ubud restaurant. Address: Ruko Cordoba, Blok G No. ii, Bukit Golf Mediterania, Jl. Marina Indah Raya, Pantai Indah Kapuk, Jakarta; Open hours: 10 am – 11 pm daily; Prices: Almost 35,000 IDR per plate.
24. Nasi Padang (Padang rice curry)
Probably one of the most famous meals to be associated with Republic of indonesia is Nasi Padang, a mix of rice and side dishes, originally from the Padang in western Sumatra. I've included Nasi Padang on this food list because it'due south such an of import meal, however, I've besides included a few of the common dishes within Nasi Padang beneath in this listing every bit well.
On my first trip to Sumatra dorsum in 2009, I had a meal of Nasi Padang that hit every note of my tongue, and I volition never forget how sensationally flavorful it was. To this day, Nasi Padang remains one of my favorite meals in the entire world. Padang food is known for being flavored with fresh curry pastes that include ingredients similar galangal, turmeric, kaffir lime leaves, garlic, shallots, and lots of herbs, combined with rich curries and coconut milk.
There are two principal ways Nasi Padang is served. If you go to a minor nutrient stall, you're typically dished a plate of rice and can choose from the diverseness of different dishes available which are places on top of your individual plate (it'southward called pesan in Indonesian). But if y'all go to a more established indoor Nasi Padang eating place they will serve you lot about 20 different dishes on your tabular array, and you pick and choose the dishes you want, only paying for the dishes you eat (this is called hidang).
Where: There are countless Padang food restaurants in Jakarta, but one of my favorites was Rumah Makan Surya. Rumah Makan Surya Masakan Padang; Address: Jalan Bendungan Hilir Raya No.15, Bendungan Hilir, Jakarta; Open hours: 9 am – 8 pm daily; Prices: I paid 165,000 IDR ($12.52) for a agglomeration of dishes; Lookout the video here.
25. Woku (Manado soup curry)
Technically, woku is an Indonesian Sualwesi blend of different spices and herbs like chilies, lemon basil, shallots, garlic, and tomatoes, that's usually prepared with fish or chicken, and can be the consistency of anywhere from soup to more dry. When I had my first bowl of woku, it was a fleck of a life-changer, one of those dishes that's so dramatically flavorful, there's nix you can exercise but shut your eyes and savor it.
Woku is both spicy and heavy on the herbs with a distinct gustation of lemon basil, giving the entire dish a refreshing, nonetheless hot and spicy, sensation. After spending iii weeks in Jakarta and eating Manado food a number of times, I can safely say woku is i of my favorites Indonesian foods.
Where: Whatsoever Mandado food restaurant volition have woku. In Djakarta, I enjoyed the version at Ikan Tude Manado; Accost: Jalan Blora No. 28-29, Menteng, Dki jakarta; Open hours: 8 am – 11 pm daily; Prices: 325,000 IDR ($24.57) for 4. Lookout man the video here.
26. Rica-rica (Manado dish)
Just like woku, rica-rica is a popular blend of chilies and herbs that originates from Northern Sulawesi. But while the unlike versions of woku that I had were more turmeric heavy and usually cooked a bit soupy or watery, the versions or rica-rica I feel were more dry, like a sauce, teeming with red chilies, shallots, and tomatoes.
Rica-rica definitely has a chip of sweet and sour tasting components to it, only while being spicy, and full of chunky tomatoes at the same fourth dimension. You lot'll detect recipes for rica-rica using dissimilar types of meat, simply the most pop is ayam rica-rica, with chicken.
Where: I had a good Manado meal at Brama Kusu; Address: Jalan Panglima Polim Raya Southward Dki jakarta; Open hours: About 11 am – 8 pm daily; Prices: 167,000 IDR for my wife and I for a full repast.
27. Gulai Kepala Ikan (fish head curry)
When I published my Singapore food guide, I received a few comments from Indonesians saying, "you accept to come to Indonesia to try our fish caput curry." And so in that location was no way I was going to miss out on Indonesian fish caput curry.
Fish head curry is a pretty general term, and whole fish are eaten around Indonesia, so I guess I would allocate a dish equally a fish head curry when the caput is the dominant piece of the fish included in the dish. You'll find fish caput curry as some Nasi Padang and Sumatra restaurants, and the best fish head back-scratch I had was at Medan Baru Restaurant in Dki jakarta. The fish head was covered in one of the most flossy coconut curries I've ever experienced in my life – it was unbelievable.
Where: Rumah Makan Medan Baru; Address: Jalan Krekot Bunder No. 65, Pasar Baru, Sawah Besar, Dki jakarta; Open hours: nine am – 9 pm daily; Prices: Ou total bill was 406,000 IDR ($thirty.69) for many dishes and a huge fish caput. Watch the video hither.
28. Gulai Otak (brain curry)
Usually available at restaurants that serve Nasi Padang, gulai otak is curry where the primary ingredient is brain. You'll find caprine animal and lamb brains, but one of the most popular Padang versions is cow brains, which are cooked in a spice riddled creamy curry sauce.
Cow brains are intensely rich and creamy, and to me information technology's pretty unbelievably delicious, but at the same time, information technology's one of those foods that you just don't want to overdose on, or run the chance of overdoing it. For me, that ways about i – 2 chunks. When you seize with teeth into a Padang cow brain curry, the creaminess will completely overwhelm your oral cavity, it'southward like to panna cotta in texture, completely silky smoothen.
Where: They will typically have gulai otak at whatever Nasi Padang restaurant. I had a good version at Nasi Padang Sari Bundo; Address: Jalan Ir Juanda No. 27, Jakarta; Open hours: eight am – 10 pm daily; Prices: 207,000 IDR for 2 of us and we ate almost 8 dishes.
29. Beef Rendang (rendang)
When CNN took a survey to come up with the earth's best foods, Indonesian rendang is the dish that took the number 1 spot. Although some things on the list (potato fries?) are questionable, I'1000 quite alright with rendang beingness the winner. Rendang is truly an outstandingly succulent Indonesian food.
Frequently made with beef, rendang is a dish that originates in the western part of Sumatra from the Minangkabau people, and is ordinarily served at Nasi Padang restaurants. Rendang is popular across Indonesia and too in Malaysia and Singapore.
There are two main variations of rendang, i that's quite dry (this is supposedly the original accurate version), with all the spices coated onto the meat, and another that has a more of a curry gravy sauce to it. Both are fantastic, depending on your preference; I don't retrieve I can selection a favorite.
In social club to make rendang, spices like cinnamon, star anise, cardamom, and dry chilies, garlic, and shallots are cooked with the meat. Where the recipes differs from other curries is that one of the primal ingredients is desiccated kokosnoot, which gives the rendang curry a grainy texture of the dry out kokosnoot, mixed with all the incredible spice flavors.
Where: Again, this is a dish available at Nasi Padang restaurants throughout Republic of indonesia. Rumah Makan Surya Masakan Padang; Accost: Jalan Bendungan Hilir Raya No.15, Bendungan Hilir, Jakarta; Open up hours: 9 am – viii pm daily; Prices: I paid 165,000 IDR ($12.52) for a bunch of dishes.
30. Jengkol Pedas (jengkol chili, djenkol)
Although jengkol beans, which abound in a pod, are commonly eaten throughout Southeast Asia, and a delicacy in Indonesia (and I take to admit that I really beloved them) they are potentially poisonous due to their jengkolic acid.
Jengkol beans are eaten in a diverseness of ways, and when I'm at home in Thailand, I typically eat them raw like a garnishing nut or vegetable. Just when I was in Jakarta, I enjoyed jengkol beans a few times, once while eating an amazing dwelling house-cooked Sundanese meal, and another time at a Betawi restaurant, a dish chosen jengkol pedas. When jengkol beans are cooked, they are starchy, kind of like potatoes, only with a viscid texture.
Where: Warung Mak Dower serves Betawi food in Dki jakarta, and I was especially impressed with the jengkol pedas. Address: Jl. Pemuda No. 72, Rawamangun, Jakarta; Open hours: 9 am – 9 pm daily; Prices: 140,800 IDR for a full spread of dishes.
31. Petai (stink beans)
Forth with djenkol, at that place was no way I could exit petai, or stink beans, off this list of all-time Indonesian foods. Petai are little green colored beans that grow in a tree within twisted pods.
While petai itself is ofttimes cooked in a back-scratch or stir fried with ikan bilis and lots of chilies, it's also eaten raw and dipped into sambal, or the unabridged stink beans pod is either grilled or deep fried and eaten like candy (at to the lowest degree for me, they are similar vitamin candies to me). Nigh of all though, I merely included petai on this list considering it'southward one of my personal favorite things to eat in the world and they are extremely mutual and popular in Indonesian cuisine.
Where: Anywhere y'all meet the cute green twisted pods, they will be bachelor. You can society them in back-scratch, grilled, fried, or raw.
32. Nasi Gule Solo (organ stew)
Walking around a neighborhood i morning in Dki jakarta I saw a friendly man selling Nasi Gule Solo from his street food cart, and so I had to end and immediately have a basin. The gule he was serving was sort of a cross between a soup and a curry, and his version was fabricated with caprine animal organs.
Balancing my plate of gule and a plate of rice and crackers on a couple of plastic stools, I enjoyed some chewy caprine animal with a mild yet soothing curry. With the friendliness of the Indonesian uncle selling the gule, information technology was a wonderful nutrient experience. Nasi Gule Solo is originally from Solo, likewise known as Surakarta. It's a mild back-scratch, and goes bang-up with rice. You'll discover carts all over especially South Dki jakarta that serve Gule Solo.
Where: I noticed lots of Nasi Gule Solo street food carts in the Gandaria area of S Jakarta, and that's where I tried information technology, just a curt walk from Gandaria Metropolis Mall.
33. Rawon (beef stew)
Another one of the traditional Indonesian dishes, originally from eastern Coffee, is rawon, a black colored beefiness stew. When I had my commencement taste of rawon, I immediately roughshod in dear, and I knew I wanted to larn more than almost this exquisite and interesting dish.
Along with pieces of beef, one of the most of import ingredients in cooking rawon is keluak (or kluwak), a nut that I had only previously eaten in a Peranakan dish. Keluak has a taste that reminds of nighttime chocolate, but more nutty, even with a hint of a rye taste. Beef rawon is served soup with rice, and complemented with baby bean sprouts, a squeeze of lime, and sambal.
Where: Nasi Gandul Bu Endang; Address: Jalan Pesanggrahan No. 14, Puri Indah, Jakarta; Open hours: 8:30 am – 10 pm daily; Prices: 148,000 IDR for 4 people, and nosotros ate a few different dishes.
34. Gudeg (stewed jackfruit)
Considered to be the ane of the national dishes of Yogyakarta (Jogja), gudeg is young jackfruit that's braised with palm sugar, coconut milk, bay leaves, lemongrass, and galangal, until information technology's extremely tender, and blended together.
Gudeg Jogja as information technology's sometimes called, is served with rice as a main dish, but accompanied with a few other common side dishes that include chicken, and curried cow skin. While I couldn't eat gudeg very often considering it'due south a sweetness dish, I did really relish the amazing texture of the immature jackfruit later beingness cooked for and so long.
Where: Nasi Gandul Bu Endang; Address: Jalan Pesanggrahan No. 14, Puri Indah, Dki jakarta; Open hours: 8:30 am – 10 pm daily; Prices: 148,000 IDR for iv people, gudeg was alright, but my favorite was the rawon.
35. Plecing Kangkung (water spinach salad)
Originating from the isle of Lombok (besides where ayam Taliwang comes from), plecing kangkung is a vegetable based salad fabricated with h2o forenoon glory, which is topped in a spicy chili and shrimp paste sambal.
When I ate plecing kangkung, I immediately loved it because the water morning glory was all the same fresh and well-baked, while the sambal on acme was spicy, with a dainty remainder of shrimpy saltiness from the shrimp paste. Information technology goes really well with rice and grilled craven.
Where: In Jakarta I had information technology at Ayam Taliwang Rinjani. Accost: Jalan Pesanggrahan Raya No. l, Puri Indah, Jakarta; Open hours: 10 am – 10 pm daily; Prices: I ate 3 chickens for 165,000 IDR ($12.39) plus this salad.
36. Daun Pepaya (papaya leaves)
Daun pepaya, or papaya leaves, are normally eaten in a number of dissimilar ways throughout Republic of indonesia. Papaya trees and their leaves are like shooting fish in a barrel and fast to abound, and the leaves are total of nutrition. They have a picayune bit of a biting gustatory modality to them.
If yous swallow Indonesian food at a Padang eatery, yous might see papaya leaves which are either blanched or steamed and served with a simple chili sambal sauce. Simply ane of the versions I loved the most was at a Manado, Sulawesi eating house, where they sautéed papaya leaves with papaya flowers. They tasted bitter and floral, which I thoroughly enjoyed.
Where: Ikan Tude Manado; Address: Jalan Blora No. 28-29, Menteng, Dki jakarta; Open hours: 8 am – eleven pm daily; Prices: 325,000 IDR ($24.57) for 4.
37. Gulai Daun Singkong (curry cassava leaves)
I grew up for a number of years in Congo with my parents, and one of the dishes we ate nearly everyday was cassava leaves, sometimes cooked with peanuts, and I used to honey them.
So I was very glad that a common type of leaf vegetable you lot'll discover in Indonesian cuisine are cassava leaves. Cassava leaves are actually toxic if you eat them raw, but they are delicious when cooked, and have a slight leathery texture to them.
Where: The all-time curry cassava leaves I had in Jakarta was at Rumah Makan Medan Baru; Address: Jalan Krekot Bunder No. 65, Pasar Baru, Sawah Besar, Jakarta; Open hours: 9 am – 9 pm daily; Prices: Ou full bill was 406,000 IDR ($thirty.69) for many dishes.
38. Bakpao and Kopi (baozi and coffee)
Republic of indonesia is such a ascendant producer of coffee, and when you lot're in Republic of indonesia you're in for some delicious coffee. And in that location'south almost nothing I can retrieve of that goes meliorate with java than a freshly steamed bakpao, or the Indonesian variation of a Chinese baozi.
Along with an abundance of higher cease artisan modern coffee shops throughout Jakarta, in that location are too some excellent traditional shops (kopitiams). One of the places I tried, located in Kelapa Gading, looked pretty ordinary from the outside, only I was impressed with the smooth black chocolatey tasting java they served. For modern style coffee shops in Jakarta, check out the extensive Eats and Treats blog.
Where: Kedai Kopi & Bakpao Kwang Koan; Accost: Kelapa Gading, Dki jakarta (more info here); Open up hours: 6 am – one pm on Saturday and Lord's day, 6 am – 3 pm on Monday – Friday.
39. Gado-gado (peanut sauce salad)
Gado gado, which is a vegetables and compressed rice salad, made with peanut sauce (or cashew nut sauce) dressing, is one of the most common Indonesian street foods available. Although technically a salad or mix, gado gado, especially when it contains compressed rice cakes, is actually quite filling and can be eaten as a master dish, or a snack.
When you step up to a street nutrient cart that serves gado gado, the vendor will first mix up the peanut sauce on a flat slightly rounded rock mortar. Once the sauce is set up, a mixture of steamed vegetables similar edible bean sprouts, water morning glory, and long beans, forth with tofu, soybean cakes, and sometimes lontong (compressed rice cakes). The nut sauce makes the salad rich hearty, while the vegetables contribute a mix of different textures.
Gado gado is served at all different types of Indonesian restaurants, simply according to this commodity on the Wall Street Journal, information technology's traditionally served as a street food, specifically from mobile kaki lima street nutrient carts. Around Jakarta, anytime you come across gado gado written on the side of a food cart, you can catch a stool and order, sit down and bask. As well, gado gado is one of the few vegetarian dishes commonly available.
Where: Gado-gado is 1 of the most famous and common Jakarta street food dishes and you'll find information technology everywhere. There's a guy chosen Andy, who sets upwards exterior of City Walk Sudirman mall, and he a succulent version. Watch the video hither.
40. Mie Goreng (fried noodles)
Mie goreng (also spelled mee goreng or mi goreng) are Indonesian stir fried noodles, commonly prepared with yellow noodles. Although Chinese influenced, mie goreng in Indonesia have a definite Indonesian taste, commonly including a adept dollop of sambal chili sauce in the mixture.
The yellow noodles are stir fried in a hot wok with plenty of oil, garlic, egg, and a combination of extra ingredients that tin include cabbage, tomatoes, kailan, onions, and any choice of meat. Mie goreng is commonly available equally an Indonesian street nutrient dish, and is also popularly fabricated with Indomie instant noodles.
Where: Many of the same street food stalls that sell nasi goreng (fried rice) can as well make mie goreng. For a sit downward street nutrient version, I enjoyed it at Sin Moy Kong Chinese Food; Address: Jl. Mangga Besar Raya No.124 A Sawah Besar Kota, Jakarta; Open hours: 4 pm – 12 am midnight, closed on Sunday; Prices: 189,000 IDR ($fourteen.31). Watch the video here.
41. Ketoprak (peanut sauce salad)
Another common Indonesian dish based on peanut sauce is ketoprak, a Jakarta originating dish that includes pieces of tofu, and rice vermicelli noodles, all flavored with sugariness salty peanut sauce.
When I was in Dki jakarta, i day I went to one of the most well known spots in the city for ketoprak, a pocket-size little store in the neighborhood, that stays decorated from the moment they open – and they ofttimes have a long line effectually mealtimes. After making a batch of their special peanut sauce, they fried some tofu, chopped information technology on a plate with some edible bean sprouts, doused it in the peanut sauce, and finished it with a fried egg.
Where: Ketoprak is available all over Jakarta, merely for a famous version go to Ketoprak Ciragil; Accost: Jalan Ciragil II Blok Q No. 24, Kebayoran Baru, Dki jakarta; Open hours: 9 am – 6 pm daily; Prices: 20,000 IDR ($1.49) per plate.
42. Tempeh (fermented soybean)
Tempeh (which is also spelled tempe) is a preserved soybean cake, that's kind of similar to tofu, but it uses whole soybeans and it's fermented in a loaf sized shape. Tempe is very nutritious, packed full of protein and fiber.
1 of the most common ways tempe is cooked is deep fried or pan fried. It can be eaten as a snack, or every bit a part of a greater repast, and dipped into sambal chili sauce for extra flavor. To me, tempeh often has a slight sour taste, and a starchy texture. And besides because of its poly peptide content and vitamins it makes a great meat exchange, then information technology's a favorite Indonesian vegetarian food.
Where: Y'all'll find tempeh from street nutrient carts to restaurants, especially restaurant that specialize in deep fried items.
43. Gorengan (deep fried snacks)
Gorengan refers to street food stalls that serve all kinds of deep fried fritters, some of which are battered, and other not. You'll detect pisang goreng (deep fried bananas), fried blimp tofu, bakwan (veggie concoction fritters), fried cassava, fried breadfruit, and the list goes on.
When you're in Indonesia, eating from a gorengan cart is not the healthiest pick every bit the oil is frequently not then clean and in that location is question as to what's included in the batter occasionally so it remains and so crispy despite the humidity, but as an occasional snack, the offerings at a gorengan cart tin can be very tasty. I particularly like fried breadfruit, which is just slices of breadfruit (no batter), lightly salted, and deep fried.
Where: Wait for street food carts that say Gorengan, and you'll too see a mount of gilded fried fritters.
44. Pempek (fishcakes)
I of the prized Indonesian foods originating from Palembang (in the s of Sumatra), pempek is a unique type of fishcake, that'due south very popular every bit a snack in Jakarta as well.
The recipe for the fishcakes or fish balls non only includes pureed fish, but also tapioca starch to give it a chewy bouncy texture. The pempek are so usually deep fried (although you can get them grilled as well), and served with noodles and a sauce that'due south sweet, salty, and sour. I take never been a huge meatball / fishball fan, but I have to acknowledge that pempek was pretty adept. I loved the bouncy texture and the flavorful sauce they are eaten with.
Where: I had pempek at a eating place called Pempek Palembang & Otak – Otak 161 and they have multiple locations effectually Jakarta; Address: Jalan Boulevard Raya Blok FW I No. 26, Kelapa Gading, Dki jakarta; Open hours: xi am – 8 pm daily.
45. Siomay (dumplings)
Soimai is a popular Indonesian nutrient snack that has roots in China, but has been transformed equally an Indonesian dish. Typical vendors that sell siomay take a steamer full of different ingredients including siomay, tofu, and a diverseness of fishcakes and stuffed items. Siomay tin either be made with fish or sometimes shrimp or pork.
The siomay are dished onto a plate, and the Indonesian flavor touch is that they are served with a sweet and savory peanut sauce and some sambal to bump up the heat.
Where: In Glodok, Jakarta's Chinatown, y'all'll find many bicycle vendors that sell hot plates of siomay. But also throughout Jakarta it'southward a popular street food.
46. Asinan (pickled vegetable salad)
Asinan is a snack that includes pickled fruits or vegetables, merely in a number of unlike forms and styles depending on which region of Indonesia you're in.
When I was hanging out with Hey Theresia, a local Indonesian food blogger, nosotros stopped for a plate of Asinan Betawi, a Jakarta version of asinan. The vendor chopped up a agglomeration of pickled and blanched vegetables, then added on a couple of fried noodle crackers, and then doused the snack in a sweetness and salty fruity tasting sauce. Information technology was a very interesting mix, including lots of sour and salty flavors.
Where: Right outside the entrance of Ragusa Es Italian republic ice cream shop; Address: Kav three-v, Komplek Pertokoan Duta Merlin, Jalan Gajah Mada, Jakarta, Indonesia (not far from the National Monument in Djakarta).
47. Kerak Telor (rice egg snack)
Kerak telor is an old style Betawi Indonesian food, that includes both viscid rice and egg, fried in a pancake or omelette shape and topped with fried shredded coconut and fried shallots. I personally think it'southward 1 of the most interesting and fun snacks to watch being prepared.
In order to make kerak telor, the vendor takes a scattering of soaked sticky rice and places it on the lesser of a charcoal heated wok. An egg goes in, and and so at just the right fourth dimension, the entire wok is flipped over (and somehow the rice block miraculously doesn't fall out) and roasted over the burn down. For me, this was one snack that was more fun to picket being fabricated than to eat.
Where: You'll often find kerak telor at public areas like around the National Monument in Jakarta and Fatahillah Square in mid to late afternoon.
48. Martabak Manis (sweet martabak)
Peradventure one of the craziest desserts I've ever seen fabricated in my life, martabak manis is a sweetness waffle similar cake, that's smothered in butter (or margarine), sugar, cheese, chocolate, or a diverseness of other fillings of choice, and eaten like a cross between a pancake and a birthday cake. It's insane.
I'chiliad non actually a sweets kind of guy, simply martabak manis is definitely ane of the about famous Indonesian desserts, and just considering it'due south so crazy, it's something that should not be missed when you're Jakarta.
Where: Martabak 65A is one of the original and most popular places in Jakarta; Accost: Jalan Pecenongan Raya No.65A, Dki jakarta; Open hours: 5:thirty pm – 12 am midnight daily; Prices: 90,000 IDR ($6.71) for an unabridged giant martabak.
49. Durian (Rex of Fruits)
Similar to stink beans, I simply couldn't leave durian off this food guide because I recall it's merely one of the ultimate natural things in the entire earth… and it's definitely considered the King of Fruits in Indonesia. Djakarta is non nicknamed "the Large Durian," for no reason.
You'll find an abundance of fresh durian around Djakarta, many of which come from Medan or Palembang, or other islands as well. Along with eating a fresh durian, in that location are besides many different durian treats, like durian block, durian ice foam, and the very popular and refreshing es campur durian, durian flavored mixed shave ice. Also, be sure to check out my friend Lindsay's amazing Jakarta durian guide.
Where: I had a few Medan and Palembang durians forth Mangga Besar road in the evening.
50. Sambal (chili sauce)
Although I have already mentioned sambal dozens of times in this nutrient blog, I remember due to its importance in Indonesian cuisine (and my personal love and obsession for it), it's 1 of the nigh of import components of many Indonesian meals – either in the cooking or served equally a side sauce.
There are nearly as many unlike recipes or types of sambal every bit there are islands in Indonesia, but a classic sambal might include chilies, garlic, shallots, and other local ingredients, all puréed using a mortar and pestle. Some sambals are spicy and salty, others are more sweetness, and some sambals are based upon local herbs and spices only available in that specific region.
You'll find sambal on the table of just about every eating house in Indonesia you eat at, and if they don't take whatever available, if y'all enquire for some, they will make a elementary sambal as soon as you ask. To me, sambal is something I look forward to consuming with every Indonesian meal. And information technology's not just because I'm a chili lover, but as well because I think the diversity and variations of different sambals is a reflection of only how diverse Indonesia and its food are.
Where: You lot'll be served sambal with merely about any Indonesian food you lot eat in Indonesia… that'southward part of the reason why I beloved Indonesia so much.
Conclusion
What I love so much about Indonesian food are the fresh and vibrant ingredients that go into the cooking – the chilies, garlic, shallots, lemongrass, lemon basil – and the listing goes on. The combinations of these ingredients is what makes Indonesian cuisine so spectacular.
This guide to l of the best Indonesian foods is simply a small sample of the multitude of dishes available for you lot to effort in Republic of indonesia, and I promise at least it'due south made your oral cavity water a little bit!
RELATED: Yous might be interested in my Jakarta Travel Guide for Nutrient Lovers – Go information on where I stayed, things I did, and safety data.
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Source: https://migrationology.com/indonesian-food/
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