List of Indonesian cuisine

List of Indonesian cuisine

This is a list of Indonesian cuisines:

List of some popular Indonesian dishes

*Ayam Taliwang originated from Nusa Tenggara (east of Bali), chicken cooked in various spicy herbs and seasoning.
*Babi Guling (Balinese-style roast pig; comparable to Hawaiian luau-style pig.)
*Bakmi Goreng ("Fried Noodles") served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, ("bok choi") or Chinese cabbage.
* Bakwan Malang (meatball noodle soup with fried wontons from city of Malang)
*Betutu Traditional Balinese dishes made from chicken or duck and usually has spicy tastes.
* Buntut ("Ox-tail") served in clear soup (in which case the dish is called "Sop Buntut"/Ox-tail soup) or roasted alone then served with barbecue sauce.
*Gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce. The taste is sweet in Eastern Java and salty in Western Java. It's described in an Indonesian hotel menu as Indonesian salad with peanut sauce)
*Gudeg (raw jackfruit that cooked in a Javanese traditional way that originated from Yogyakarta)
*Gulai (Indonesian curry) characterised with yellow colour from turmeric and coconut milk.
*Karedok(raw vegetables served with peanut sauce from West Java(It's close to East Java pecel, but karedok uses raw vegetables)
*Ketoprak (almost the same with Eastern Java's gado-gado but with saltier taste. A popular dish from Western Java. The main difference from Gado gado is that this food is served with bihun, a thin rice noodle, hence the whole dish is sometimes called "Bakmi Ketoprak"/Ketoprak noodle)
*Krengsengan (mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian translation for Black Shrimp Paste)
*Lawar A traditional Balinese accompanying cuisine for rice and other Balinese cuisine which 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.
*Nasi Campur or Nasi Rames ("Mixed Rice") rice with assorted vegetables and meat of choice.
*Nasi Goreng ("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").
*Nasi Kuning (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)
*Nasi Liwet (Usually rice processed with coconut milk and served with chicken, egg, and spicy broth)
*Nasi Padang (originated from Padang where most of the food involved coconut milk and heavy taste of chili. very wide selection of side dish)
*Nasi pecel 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 tempe and traditional cracker. Popular in East and Central Java.
*Nasi Rawon Rice served with dark beef soup, originally from East Java. The dark color comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.
*Nasi Tim Steamed rice usually served with chicken and mushroom.
*Nasi Uduk Steamed rice served with variety of vegetables and meat of choice. It is similar to Nasi Rames, but the rice is steamed. A similar dish found in Malaysia or Singapore is called Nasi Lemak.
*Opor Ayam chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia.
*Pecel (a mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and blitar in East Java is popular for their pecel)
*Rawon (a soup of beef. The colour is usually black due to "kluwek" used as the spice)
*Rendang chunks of beef stewed in coconut milk and chili gravy.
*Sate or satay (skewered barbecued meat that usually had peanut sauce, or sweet soy sauce)
*Sayur Asem ("Sour Dish/Tamarind Dish") clear soup with assorted vegetables such as: ("melinjo") or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.
*Sayur Lodeh ("Mixed Vegetables in Coconut Milk Stew")
*Soto or sroto or coto (a soup of chicken or beef. Many types of soto have the color of yellow because turmeric is added as one of the ingredients.
*Tongseng (It's similar like krengsengan but the difference is, this is cooked without petis udang)
*Tumpang, similar to gulai, but rotten tempe is used as seasoning instead of turmeric. This dish can be found in Central and western part of East Java.

List of some popular Indonesian snacks

*Arem-arem, similar like lontong, but flavored with coconut milk, and stuffed with cooked ground meat, or tahu/tofu and tempeh
*Asinan Betawi
*Bakpia Pathok, a small patty of baked pastry filled with sweet mung bean paste.
*Brem (Brem is made from fermented "tape". Brem is a special beverage from Madiun and Bali. Usually brem is present not in beverages but in snacks.)
*Cimol, a small snack made from flour. Cimol food comes from Banten, West Java.
*Emping, crackers made from flattened Gnemon/Belinjo seeds
*Geplak, sweet made from sugar and grated coconut
*Gethuk, cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut
*Kerak Telor
*Kerupuk, deep fried crisps made from mainly tapioca flour, with added flavour, such as prawn, fish, or garlic. It comes in different shapes and colors.
*Klepon, boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavored with pandan leaves juice.
*Kue Bandung
*Lemper, made from glutinous rice and filled usually with chicken.
*Lontong Cap Gomeh, especially served on the fifteenth day of the first month of each Chinese year
*Lumpia Semarang, 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.
*Nagasari, steamed rice cake wrapped in banana leaves, and stuffed with banana.
*Otak-otak, usually made from Spanish mackarel fish paste, spiced and wrapped in banana leaves, the grilled and served with peanut sauce
*Rujak (there are two kinds of rujak. Rujak petis is a popular dish from Surabaya, a mixture of vegetables, tofu, tempeh with black fish paste sauce. Rujak manis, is a mixture of fruit covered with sweet and spicy coconut sugar sauce, sometimes ground peanut is also added to the sauce.
*Pempek (a signature dish of Palembang. Fish paste mixed with flour and then deep fried. Served with cucumber, noodles, and thin sauce made from tamarind, vinegar and pounded dried shrimp.
*Somay/Siomay (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 the main ingredient can be made from prawn or other fish.)
*Serabi/Surabi A Indonesian snack that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Do keep in mind that each province in Indonesia has varying Srabi recipes corresponding to local tastes.
*Tahu Aci & Tahu Pletok is a small snack made from tofu and flour. Its come from Tegal, Central Java
*Tahu Gejrot, deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot
*Tempeh Bacem, tempeh stewed in coconut sugar and spices, then deep fried. It has sweet and savoury flavor.
*Tofu- of Chinese origin, basically a soy milk cheese. It can be fried, stir fried, stewed, as soup ingredient, even also for sweets such as ice cream or vegetarian fruit dessert/pudding.

List of some popular Indonesian drinks

*Es teler ("a mixed of avocado, red beans, jack fruit, shredded iced with sweet thick milk")
*Es dawet
*Jahe Telor (" a drink that made of ginger and raw egg"), with some variants colloquially called "STMJ" (Susu Telor Madu Jahe/milk egg honey ginger)
*Liang Teh
*Teh botol ("Bottled Tea")
*Teh poci, hot tea served in clay teapot
*Teh Talua, ("Mixed of hot tea and blended egg yolk")
*Wedhang asele, famous drink that comes from [Surakarta]
*Wedhang rondhe

List of some popular Indonesian desserts

* Bubur Candil, glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk.
* Bubur Ketan Hitam, black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk
* Cendil
* Getuk Lindri, sweetened and colored cassava paste, served with fresh grated coconut
* Klepon, glutinous rice cake balls, usually colored and flavored with pandan leaves, which gives it an attractive green color and unique aroma, The balls are boiled, and rolled in grated coconut.
* Kolak, 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 flavor.
* Lapis Legit, a spiced layered cake, made mainly of egg yolk, flour and margarine/butter.
* Latok
* Lupis (food), glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup.
* Mendoan, deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
* Paklempung
* Pisang Goreng ("Fried Banana"), battered and deep fried banana/plantain
* Tape Uli

List of fruits in Indonesia

* Banana - "Pisang"
* Coconut - "Kelapa"
* Duku-"Duku
* Durian-"Durian"
* Guava - "Jambu batu"
* Jackfruit - "Nangka" / "Gudeg"
* Kaffir lime -"Jeruk Obat" / "Jeruk Limau"
* Lime - "Jeruk Nipis"
* Longan - "Kelengkeng"
* Lychee - "Leci"
* Mango - "Mangga"
* Mangosteen - Manggis
* Orange - "Jeruk Manis"
* Otaheite apple - "Kedongdong"
* Papaya - "Pepaya"
* Pineapple - "Nanas"
* Pomelo - "Jeruk Bali"
* Rambutan-"Rambutan"
* Snake Fruit - "Salak"
* Star Fruit - "Belimbing"
* Soursop - Sirsak
* Water apple - "Jambu air"
* Watermelon - "Semangka"

List of some common Indonesian ingredients


*Candlenuts ("Kemiri")
*Chili ("Cabai")
*Fingerroot ("Temu Kunci")
*Galangal ("Lengkuas")
*Ginger ("Jahe")
*Lesser galangal ("Kencur")
*Turmeric ("Kunyit")
*Coriander seeds ("Ketumbar")


*Kaffir lime Leaves ("daun jeruk purut")
*Lemon Basil ("kemangi")
*Lime Leaves ("daun jeruk")
*Lemongrass ("serai")
*Pandan (Pandanus amaryllifolius, a variety of Pandanus, used to add a distinct aroma to some dishes and desserts)
*Indonesian Bay (Laurel) Leaves ("Daun Salam")

= See also =
* Cuisine of Indonesia
* Javanese cuisine
* Minangkabau cuisine

External links

* [ Culinary Reconnaissance: Indonesia]
* [ Eating the Indonesian way]
* [ Indonesian Recipes]

Cookbook|Cuisine of Indonesia

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