Indonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour. Over the centuries many different races have visited and left their stamp on the cuisine.
This film, television or video-related list is incomplete; you can help by expanding it with reliably sourced additions.
The following is a list of television programs formerly or currently broadcast by the ‘’’Asian Food Channel’’’.
- 1Programs
Programs[edit]
Australia[edit]
- A Fork in the Road Asia
- A Fork in the Road Australia
- A Fork in the Road Mediterranean
- The Occasional Cook
- Savouring The World
- Wine Lover's Guide to Australia
Canada[edit]
- At The Table With
- Chef at Home (Michael Smith)
- Chef at Large (Michael Smith])
- Chef School
- Chopped
- Chuck's Day Off
- City Cooks
- Conviction Kitchen
- Cook Like a Chef
- The Cookworks
- Dinner Party Wars
- The Family Restaurant
- Food Chain
- Food Jammers
- French Food at Home
- French Leave
- Sizzle
![Indonesian Food Channel Indonesian Food Channel](/uploads/1/2/5/5/125581431/804161990.jpg)
China/Taiwan[edit]
- Coco Cooks
- Excellent Chef Series – Ah Jiao
- Excellent Chef Series – Da Bing
- Fantastic Chinese Cuisine with Chinese Medicine (simplified Chinese: 养生小铺; traditional Chinese: 養生小舖; pinyin: Yǎng shēng xiǎo pù)
- Path to Good Health
Indonesia[edit]
- Ala Chef (with Farah Quinn)
Japan[edit]
- Discover! The North Taste
- Dosanko Cooking (Sapporo Television Broadcasting)
- Fit for a King
- Flavourful Passport
- Go! Hokkaido Fishing
- Journey Hokkaido
Korea[edit]
- City of Taste
Malaysia[edit]
![Indonesian food charlotte Indonesian food charlotte](/uploads/1/2/5/5/125581431/809771856.jpg)
- 5 Rencah 5 Rasa
- Best Wan
- Doug Chew Cooks Asia
- Ho Chak
- Icip Icip
- Sajian
- Selera Asean
- Selera Asia
- Taste With Jason
- Yummy Trail
New Zealand[edit]
- Taste New Zealand
- Taste Takes Off
Philippines[edit]
Singapore[edit]
- $2 Wonderfood (pinyin: Shí zài hǎo pián yí)
- Chasing the Yum
- Chef Selebriti
- Cooking for Love
- Driving Miss Foodie
- Enna Suvai Enna Ragasiyam
- Fairprice Family Cook Off (broadcast with StarHub E City)
- A Fare Exchange
- Flavours of Australia (pinyin: Ào miào xīn zī wèi)
- Food Chain
- Food Glorious Food (pinyin: Dà tōng xiǎo chī)
- Gila Makan
- Glamour-licious (pinyin: Qǐng nǐ chī hǎo liào)
- Gourmet Hunt
- Home Flavours (pinyin: Xiāng wèi xiāng qíng)
- Just Desserts
- Kilo 123
- Makansutra
- Masak Apa
- Party Guide for an Urbanite
- Rusiyo Rusi
- Sizzling Woks
- Star Choice
- Table For Three
- Taste With Jason
- Ultimate Tastebud
- Yummy King
United Kingdom[edit]
- Apocalypse Cow
- Blood, Sweat and Takeaways
- Christmas at River Cottage
- Costa Del Nosh
- Drink of Kings – A History of Champagne
- Fish Food
- Forever Summer with Nigella
- Woman Who Ate Scotland
United States[edit]
- Avec Eric
- Best Recipes In The World
- Chef's Table
- Food Trip With Todd English
- How To Cook Everything
- Jacques Pépin : Fast Food My Way
- The Restaurant Adventures of Caroline and Dave
- Return Of The Chef
- Secret Meat Business
- Spain On The Road Again
Others[edit]
- Made in Spain with José Andrés
- Mexico: One Plate at a Time
- New Scandinavian Cooking (Norway)
- Thailand: Tasty Journey
Retrieved from 'https://en.wikipedia.org/w/index.php?title=List_of_programs_broadcast_by_Asian_Food_Channel&oldid=905626317'
, the cone shaped yellow rice surrounded by assorted Indonesian dishes.
This is a list of selected dishes found in Indonesian cuisine.
- 5Common ingredients
Main dishes[edit]
Name | Image | Origin/Popularity | Type | Description |
---|---|---|---|---|
Arsik | Batak cuisine, North Sumatra | Spicy fish | Mandailing-style spiced carp with torch ginger and andaliman.[1] | |
Ayam bakar | Nationwide | Grilled chicken | Charcoal-grilled spiced chicken.[2] | |
Ayam bumbu rujak | Javanese | Chicken meal | Grilled or stir-fried chicken served with a spicy-sweet Rujak sauce. | |
Ayam goreng | Nationwide | Fried chicken | Spiced chicken fried in coconut oil.[3] | |
Ayam kalasan | Kalasan, Yogyakarta | Fried Chicken | Fried free-range chicken with kremes (crispy fried granules). | |
Ayam kecap | Java | Chicken | Chicken simmered or braised in sweet soy sauce. | |
Ayam percik | Malay | Grilled chicken | Grilled chicken with a spicy, curry-like sauce. | |
Ayam taliwang | Lombok, West Nusa Tenggara | Roasted chicken | Grilled or fried chicken with a sambal sauce. | |
Ayam tandori | Indonesian Indian | Roasted chicken | Roasted chicken marinated in yoghurt and spices in a tandoor. | |
Babi guling | Bali and Minahasa | Roasted meat | Balinese cuisine-style roast pork; comparable to Hawaiian luau-style pig. In Minahasa, North Sulawesi it is called Babi Putar | |
Babi kecap | Indonesian Chinese, nationwide in Chinatowns | Braised meat | Braised pork with sweet soy sauce (kecap manis).[4] | |
Babi panggang | Batak highlands | Roasted pork | Pork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables) | |
Bak kut teh | Riau | Pork soup | A pork rib dish cooked in broth. | |
Bakso | Indonesian Chinese, nationwide | Noodle dish | 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. | |
Bakso ikan | Nationwide | Meat | Small balls that were made from fish. | |
Bakmi | Java, nationwide | Noodle dish | 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. | |
Bakmi jawa | Javanese | Noodle dish | A traditional Javanese-style noodle. | |
Bakwan Malang | Malang, East Java And Bali | Noodle dish | Also known as Bakso Malang, meatball noodle soup with fried wontons. | |
Balungan | Javanese | Meat soup | A type of bakso that adds ‘’balungan’’ (bone) in portions. | |
Bandeng presto | Javanese | Seafood | A pressure cooked milkfish that soften the finer fish bones. The pressure cooking also help the spices to seep into the flesh of milkfish perfectly. | |
Bebek goreng | Nationwide | Fried duck | Traditional seasoned fried duck, served with sambal hot and spicy chili paste. | |
Betutu | Bali and Lombok, West Nusa Tenggara | Roasted poultry | Poultry or duck filled with spicy seasonings, roasted usually for at least 8 hours. | |
Bistik jawa | Javanese | Beef dish | Javanese beef steak, a European-influenced dish. | |
Botok | Java | 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. | ||
Bubur asyura | Sumatra and Java | Porridge | Type of porridge made from grains. | |
Bubur ayam | Java | Rice porridge (congee) with chicken | Rice porridge served with soy sauce, spices, fried shallots, shredded chicken meat, beans, cakwee, krupuk, and sambal. | |
Bubur tinutuan | Manado, North Sulawesi | Rice porridge (congee) with vegetables and salted fish | Rice porridge served with spices, corn, vegetables, cassava or sweet potato, shallots, shredded salted fish, leek, and sambal. | |
Bubur pedas | Kalimantan | Porridge | Type of porridge made from finely ground sauteed rice and grated coconut. It is popular during Ramadan. | |
Burgo | Palembang, Southern Sumatra | Pancake | folded rice pancake served in savoury whitish coconut milk-based soup. | |
Cakalang fufu | Manado, North Sulawesi | Grilled smoked fish | Grilled smoked tuna skipjack fish skewered with bamboo. | |
Cap cai | Chinese Indonesian | Stir fried vegetable | 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. | |
Chapati | Indian Indonesian | Flatbread | A thin, unleavened flatbread originating from India, brought by the Indian immigrant to the country. | |
Char kway teow | Chinese Indonesian | Noodle dish | This dish commonly stir-fried with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. | |
Char siu | Chinese Indonesian | Roasted meat | A type of roasted meat. | |
Cwie mie | Malang, East Java | Noodle dish | A Chinese-influenced noodle dish, containing boiled and seasoned noodles, topped with pre-cooked minced meat (usually pork or chicken) and boiled wonton. | |
Daun ubi tumbuk | Sumatra, Kalimantan, Sulawesi | Vegetarian dish | Pounded cassava leaf in spices. | |
Empal gentong | Cirebon, West Java | Meat soup | Mutton or goat offal soup. | |
Empal gepuk | West Java | Meat | Beef shank smashed until soft then soaked in coconut milk. It is then fried when made to order. | |
Feijoada | Timorese | Meat soup | A Timorese beens soup with beef and pork, influenced by Portuguese cuisine. | |
Fuyunghai | Indonesian Chinese | Egg dish | 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. | |
Gado-gado | Java | Vegetarian food | A mixture of vegetables, shrimp or fish crackers with peanut sauce. Often dubbed the Indonesian salad. | |
Garang asem | Javanese | Chicken meal | Chicken dish cooked using banana leaves and dominated by sour and spicy flavor. | |
Gudeg | Yogyakarta, Central Java | Vegetable and meat in coconut milk sauce | 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. | |
Gulai | Nationwide | Meat or vegetable soup | Indonesian curry characterised with yellow colour from turmeric and coconut milk. | |
Ifu mie | Nationwide | Noodle dish | It is crispy deep fried thick noodle dish served in a thick savoury sauce with pieces of meat or seafood and vegetables. | |
Iga penyet | Java | Fried ribs | Fried presed beef spare ribs with chili shrimp sauce (sambal terasi).[5] | |
Ikan asin | Nationwide | Salted and sun-dried fishes of various species. It is often served accompanied with steamed rice and sambal chili paste. | ||
Ikan bakar | Nationwide | Grilled fish | Charcoal-grilled spiced fish/seafood.[6] | |
Ikan goreng | Nationwide | Fried fish | Spiced fish/seafood deep fried in coconut oil | |
Karedok | West Java | Vegetarian food | Raw vegetables served with peanut sauce. An equivalent to Jakarta's Gado-Gado (It's close to East Java pecel, but karedok uses raw vegetables). | |
Ketupat | Nationwide | Rice dish | It is made from rice packed inside a diamond-shaped container of woven palm leaf pouch. | |
Kari ayam | Nationwide | Curry dish | A type of curry dish cooked using chicken and spices. | |
Kari kambing | Sumatra | Curry dish | A type of curry dish cooked using lamb or mutton. | |
Kari kepala ikan | Malay | Curry dish | A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. | |
Kepiting saus padang | Nationwide, Minangkabau | Seafood | Crab served in hot and spicy Padang sauce. | |
Kepiting saus tiram | Indonesian Chinese | Seafood | Crab served in savoury oyster sauce, garlic, ginger, and scallion. | |
Ketoprak | Jakarta | Vegetarian food | Similar to gado-gado but is served with bihun(rice vermiceli) and salty, hence the whole dish is sometimes called 'Bakmi Ketoprak'/Ketoprak noodle). | |
Ketupat sayur | Betawi, Jakarta, also Padang West Sumatra | Chicken or meat soup with rice cake | Pressed rice cake served with chicken or meat soup in coconut milk, chayote, jackfruit, and kerupuk. | |
Krechek | Java | cow skin spicy stew | Chili sauce made from krupuk kulit (skin cracker), potato, and soy beans. | |
Krengsengan | Java | Meat dish (usually Mutton) | Mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian translation for (Black Shrimp Paste). | |
Kuluban | Java | Vegetarian food | Javanese traditional salad. | |
Kwetiau ayam | Indonesian Chinese | Noodle dish | Flat noodle with chicken, sometimes served with pangsi (wonton) and bakso (meatball) soup. | |
Kwetiau goreng | Indonesian Chinese | Noodle dish | Stir fried flat noodle, similar to char kway teow. | |
Kwetiau siram sapi | Indonesian Chinese | Noodle dish | A dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. | |
Laksa banjar | Banjarmasin, South Kalimantan | Spicy noodle dish | Steamed noodle-like balls, made from rice flour paste, served in thick yellowish soup made from coconut milk, ground spices and snakehead fish broth. | |
Laksa bogor | Bogor | Spicy noodle dish | The popular one in Indonesia is Laksa Bogor that contains rice vermicelli, beansprouts, and oncom. | |
Laksa jakarta | Jakarta | Spicy noodle dish | Jakarta laksa contains rice vermicelli, beansprouts, and dried shrimp broth soup. | |
Lakso | Palembang, South Sumatra | Noodle dish | A spicy noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. | |
Lalap | Sundanese and Javanese | Vegetarian food | It is a raw vegetable salad served with sambal terasi. | |
Lawar | Bali | Vegetable and meat dish | 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. | |
Lontong cap go meh | Jakarta, Indonesian Chinese | Pressed rice cake served with soup | 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. | |
Lontong sayur | Betawi, Jakarta | Lontong rice cake with egg, tofu and vegetable in coconut milk-based soup | Pressed rice cake served with egg and tofu in coconut milk, common beans, chayote, jackfruit, and kerupuk. | |
Mie aceh | Aceh | Noodle dish | 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. | |
Mie ayam | Indonesian Chinese | Noodle dish | Chicken noodle dish. Also known as Cui Mie. Usually served with spring onions, fried wontons and chicken soup. | |
Mie cakalang | Manado, North Sulawesi | Noodle dish | Skipjack tuna noodle soup. | |
Mie caluk | Aceh | Noodle dish | 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. | |
Mie celor | Palembang, South Sumatra | Noodle dish | A noodle and egg dish. With beansprout and fried shallots. The white sauce is made with mixture of 'ebi' or dried shrimp that gaves unique taste. | |
Mie goreng | Indonesian Chinese | Noodle dish | (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage. | |
Mie kangkung | Jakarta | Noodle dish | Noodle served with kangkung (water spinach), and sweet chicken. | |
Mie kering | Makassarese and Indonesian Chinese | Noodle dish | Dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. | |
Mie kocok | Bandung, West Java | Noodle dish | Noodle in beef broth served with cow's tendons or cartilage. | |
Mie koclok | Cirebon, West Java | Noodle dish | Noodle in white-coloured extra-thick soup, made of chicken broth and coconut milk and shredded chicken breast | |
Mi ongklok | Wonosobo, Central Java | Noodle dish | A boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called ‘’loh’’. Usually served with satay and tempeh. | |
Mi pangsit | Javanese, Indonesian Chinese | Noodle dish | Noodle served with pangsit. | |
Mie rebus | Indonesian Chinese and Javanese | Noodle dish | Boiled noodle soup. | |
Mun tahu | Indonesian Chinese | Tofu dish | Soft tofu with minced chicken and shrimp braised in savoury sauce. | |
Naan | Indonesian Indian | Flatbread | A leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as chutney and curries. | |
Nasi ayam | Semarang, Central Java | Rice and meat dish | A dish composed of rice, chicken, egg, tofu, and served with a sweet-salty coconut milk gravy. | |
Nasi bebek | Indonesian Chinese | Rice and meat dish | Made of either braised or roasted duck and plain white rice. | |
Nasi biryani | Indonesian Indian | Rice dish | This dish almost equal with nasi kebuli. | |
Nasi bogana | Tegal, Central Java | Rice dish | A steamed rice dish wrapped in banana leaves and served with a variety of side dishes. | |
Nasi campur (nasi rames) | Nationwide | Rice dish | (Mixed Rice) rice with assorted vegetables and meat of choice. | |
Nasi goreng | Nationwide | Rice dish | (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).[7] | |
Nasi goreng pattaya | Malay | Rice dish | A type of nasi goreng that made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce and cucumber. | |
Nasi gurih | Aceh | Rice dish | 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. | |
Nasi kabsah | Arab Indonesian | Rice dish | Mixed rice dish that originating from Arabia. | |
Nasi kebuli | Betawi and Indonesian Arab | Rice dish | Steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid. | |
Nasi kuning | Nationwide | Rice dish | 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 lemak | North Sumatra, Riau, nationwide | Rice dish | It is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. Usually served for breakfast. | |
Nasi liwet | Solo, Central Java | Rice dish | Usually rice processed with coconut milk and served with chicken, egg, and spicy broth. | |
Nasi mandi | Indonesian Arab | Rice dish | Usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices. | |
Nasi minyak | Indonesian Arab, also in South Sumatra and Jambi | Rice dish | A cooked rice with ghee and spices. | |
Nasi padang | Padang, Western Sumatra, nationwide | Rice dish | This term usually means rice with a variety of dishes common in the specific region, cooked in coconut milk and a taste of chili. | |
Nasi pecel | Java | Vegetarian food | 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. | |
Nasi tim | Indonesian Chinese | Rice dish | Steamed rice usually served with chicken and mushroom cooked in sweet soy sauce. Served with ginger | |
Nasi timbel | Sundanese | Rice dish | A hot dish consisting of steamed rice wrapped inside a banana leaf. | |
Nasi uduk | Betawi, Jakarta | Rice dish | 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. A similar dish found in Malaysia or Singapore is called Nasi Lemak. | |
Nasi ulam | Jakarta | Rice dish | 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. | |
Oncom | West Java | Fermented food | Fermented beans using Neurospora intermedia mould. | |
Opor ayam | Nationwide | Meat soup | Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia. | |
Pallubasa | Makassar | Meat soup | Spicy beefoffal soup | |
Paniki | North Sulawesi | Roasted meat, exotic food | Bat cooked in Minahasan style. | |
Papeda | Maluku and Papua | Congee | Sago congee, the staple food of Eastern Indonesia. | |
Pecel lele | East Java, also nationwide | Fried fish | Fried catfish with sambal. | |
Pempek | Palembang, Southern Sumatra, also nationwide | Fried fishcake | Fried fishcake in sweet, sour, and spicy vinegar sauce. | |
Pepes | West Java, also nationwide | Cooked food in banana-leaf | Fish, meat, tofu, oncom, anchovy, mushroom or any other ingredients cooked inside a banana-leaf package. | |
Perkedel | Nationwide | Fried dish | 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. | |
Perkedel jagung | Nationwide | Fried dish | corn fritters. | |
Plecing kangkung | Lombok | Spicy vegetable | Lombok cuisinewater spinach in plecing sambal | |
Pindang | Palembang | Fish soup | Fish boiled in salt and sour-tasting spices, usually tamarind. | |
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. | |
Rawon | East Java | Meat soup | 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. | |
Rendang | Minangkabau, West Sumatra, Southern Sumatra, Java | Meat dish | Chunks of beef stewed in coconut milk and spicy thick curry gravy.[8] | |
Rica-rica | Manado, North Sulawesi | Meat, chicken, or fish in spicy sauce | Sauce made of rich chopped chilies | |
Roti canai | Aceh, Medan, and West Sumatra or areas with Indian communities. | Flatbread | Heavy Indian influenced Paratha-like roti served with curry or other condiments | |
Roti jala | Sumatra | Pancake | Served with kari daging kambing. | |
Roti john | Malay | Sandwich | A Malay omelette sandwich, a European-influenced dish. | |
Roti pita | Indonesian Arab | Flatbread | A yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket. | |
Saksang | Batak highlands | Meat stew | 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. | |
Sambal goreng teri | Nationwide | Salted anchovy | Spicy salted anchovy with peanuts. | |
Sapo tahu | Indonesian Chinese | Tofu dish | Soft tofu with vegetables, meat or seafood. | |
Sate, satai, or satay | Java and Sumatra, nationwide | Roasted skewered meat | 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. | |
Sate bandeng | Banten | Grilled fish | Deboned milkfish, spiced and grilled in its skin on bamboo skewers over charcoal embers. | |
Sate lilit | Bali | Roasted skewered meat | Minced meat (pork, fish, or chicken) spiced and wrapped around bamboo or lemongrass stick as handle and grilled on charcoal. | |
Sayur asem | Nationwide | Vegetable soup | (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 | Nationwide | Vegetable soup | (Mixed Vegetables in Coconut Milk Stew). | |
Sayur nganten | Betawi and West Java | Vegetable soup | Soup made of trubuk stem. | |
Seblak | Bandung, West Java | Savoury wet krupuk | 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. | |
Se'i | Kupang, Timor | Smoked meat | With smoking or fumigation by using a mixture of salt and spices gives a unique taste. | |
Selat solo | Solo, Central Java | Beefsteak and salad, European-Javanese fusion | Braised beef tenderloin served in thin watery sauce, served with vegetables and potato. | |
Semur | Nationwide | Stew | Stew made of kecap manis (sweet soy sauce) and spices, usually uses beef. | |
Sop buntut | Java | Meat Soup or Roasted meat | (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. | |
Sop saudara | Makassar, South Sulawesi | Meat soup | A spicy beef or buffalo soup. | |
Soto or sroto or coto | Nationwide | Meat soup | 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. | |
Soto Betawi | Betawi | Meat soup | A type of soto that were made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato. | |
Soto mie | Nationwide | Noodle dish | A spicy noodle soup dish. | |
Swikee | Purwodadi, Central Java | Frog leg dish | Frog legs cooked in various sauces. | |
Tahu campur | Lamongan, East Java | Fried tofu in beef stew | 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. | |
Tauge goreng | Bogor, West Java | Stir fried bean sprout | 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. | |
Tekwan | Palembang, Southern Sumatra | Fishcake soup | A soup of fishcake with bangkoang and mushroom. | |
Telur pindang | Nationwide | Egg dish | Hard boiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices. | |
Tempe | Nationwide | Fermented food | Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe. | |
Sambal tempoyak | Sumatra and Kalimantan | Fermented food spicy condiment | Durian fermented with mixture of salt for three to five days, mixed with ground chili and shrimp paste. | |
Tempoyak ikan patin | Palembang | Fish curry | Catfish served in sweet and spicy fermented durian curry. | |
Tengkleng | Java | Meat soup | Goat bone soup. | |
Timlo | Javanese | Meat soup | A beef and vegetable soup. Some versions also have noodles, as a beef noodle soup. | |
Tinorangsak | Manado, North Sulawesi | Spicy meat dish | Pork, meat, chicken or seafood in spice | |
Tinutuan or bubur manado | Manado, North Sulawesi | Rice porridge (congee) with vegetables | Rice porridge mixed with various vegetables such as spinach, kangkung, corn, and sweet potato or cassava. | |
Tongseng | Solo, Central Java | Meat soup | Goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce). | |
Tumis Kangkung | Java | Vegetarian dish | Stir fried kangkung vegetable. | |
Tumpang | Central Java | Fermented tempeh dish | 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. | |
Tumpeng | Java | Rice dish | Cone shaped rice surrounded with assorted dishes). | |
Urap | Javanese | Vegetarian food | A salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. | |
Woku | Manado, North Sulawesi | Spicy dish | Chicken or seafood (usually Fish) poured with Manadonese spicy yellow sauce/gravy. | |
Yusheng | Indonesian Chinese | Fish salad | Fresh fish salad with sliced vegetables, such as carrot and turnips. Usually served during Imlek. |
Savoury snacks[edit]
Name | Image | Region | Type | Description |
---|---|---|---|---|
Arem-arem | Java | Rice cake | Similar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tofu and tempeh. | |
Asinan Betawi | Jakarta | Vegetarian food | A pickled (through brined or vinegared) vegetable or fruit dish. | |
Bakcang | Chinese Indonesian | Rice cake | Rice cake filled with meats, sometimes beans, mushroom, and salty egg, wrapped in bamboo leaves. | |
Batagor | West Java | Fishcake and dumpling | 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. | |
Burasa | Makassar, South Sulawesi | Rice cake | Rice and coconut milk cake wrapped in banana leaves. | |
Cimol | Bandung, West Java | A small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Banten, West Java. | ||
Cireng | West Java | A small snack made out of fried tapiocabatter | ||
Emping | Nationwide | Crakers | Crackers made from flattened Gnemon/Belinjo seeds. | |
Idli kukus | Indonesian Indian | Rice cake | A type of savoury rice cake. | |
Karipap | Malay | Fried dumpling | A snack usually filled with chicken and potato with a dried curry inside. | |
Kembang tahu | Indonesian Chinese | Tofu and soy food | Soft tofu with warm sweet ginger soup. | |
Kerak telor | Jakarta | Egg dish | It is made from chicken or duck egg made into omelette which is mixed with rice and spice, it is served with coconut granules. | |
Kerupuk | Nationwide | Crackers, crisp | 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.:) Hi | |
Kerupuk kulit | Nationwide | Crackers, crisp | Cow skin crackers | |
Lemang | Malay and Minangkabau | Rice dish | 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. | |
Lemper | Java | Rice cake | Made from glutinous rice and filled usually with chicken. | |
Lumpia semarang | Semarang, Central Java | Spring roll | 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. | |
Martabak | Nationwide | Egg dish or pancake | Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. | |
Martabak kubang | West Sumatra | Egg dish or pancake | This food almost equal with martabak. | |
Mendoan | Central Java | Fried food | Deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture. | |
Otak-otak | Nationwide | Fishcake | Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce. | |
Panada | Manado, North Sulawesi | Bread | Fried bread filled with spicy tuna. | |
Pastel | Nationwide | Fried dumpling | Fried flour dumpling filled with vegetables and meat. | |
Popiah | Chinese Indonesian | Spring roll | This dish almost equal with lumpia. | |
Risoles | Nationwide | Spring roll | Fried rolls with breadcrumbs filled with vegetables and meat. | |
Rujak | Nationwide | Fruit or vegetable salad | 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. | |
Rujak cingur | Surabaya | Vegetables with cow's lips | A mixture of vegetables, tofu, tempeh, lontong rice cake, beansprouts with petis black fish paste sauce and slices of boiled cow's lips. | |
Rujak juhi | Jakarta, Indonesian Chinese | Vegetables with salted cuttlefish | A mixture of vegetables, tofu, noodles, lontong rice cake, potato, and juhi salted cuttlefish served in spicy peanut sauce. | |
Rujak shanghai | Jakarta, Indonesian Chinese | Vegetables with boiled seafood | 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. | |
Rujak soto | Banyuwangi, East Java | Vegetables with soto | A unique blend of vegetable salad with soto, include soto daging (beef) or soto babat. | |
Pangsit goreng | Indonesian Chinese | Wonton dish | Fried wonton filled with chicken or shrimp with sweet and sour sauce. | |
Pempek | Palembang, Southern Sumatra area | Fishcake | A signature dish of Palembang. Fish paste mixed with flour and then deep fried. Served with cucumber, noodles or bihun, as in ketoprak, and thin sauce made from tamarind, vinegar and pounded dried shrimp. | |
Samosa | Indonesian Arab | Dumpling | It is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils. It may take different forms, including triangular, cone, or half-moon shapes. | |
Siomay | Indonesian Chinese, West Java | Fishcake and dumpling | 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 and/or soy sauce. Sometimes the main ingredient can be made from prawn or other fish, siomay could also be served with steamed chicken eggs, potatoes, cabbage or bitter gourd. | |
Serabi or surabi | Nationwide | Pancake | An 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 and available ingredients. | |
Tahu aci or tahu pletok | Tegal, Central Java | Tofu and soy food | A small snack made from tofu and flour. Its come from Tegal, Central Java. | |
Tahu gejrot | Cirebon, West Java | Tofu and soy food | Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot. | |
Tahu gunting | Surabaya, East Java | Tofu and soy food | Deep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chili. | |
Tahu sumedang | Sumedang, West Java | Tofu and soy food | Deep fried tofu, served with sweet soy sauce/kecap manis and chili. | |
Tempe bacem | Java | Soy food | Tempeh stewed in coconut sugar and spices, then deep fried. It has sweet and savoury flavour. | |
Tahu | Indonesian Chinese, nationwide | Tofu and soy food | 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. | |
Uli bakar | West Java | Sticky rice | Grilled sticky rice, commonly eaten with oncom or serundeng grated coconut. |
Sweet desserts[edit]
Name | Image | Region | Type | Description |
---|---|---|---|---|
Angsle | Java | A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk. | ||
Asida | Maluku Islands | Pudding | A dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan. | |
Bahulu | Malay | Pastry | A Malay traditional cake with soft texture. Usually served for breakfast. | |
Bakpia pathok | Yogyakarta | Bean cake | A small patty of baked pastry filled with sweet mung bean paste. | |
Brem (solid snack) | Madiun Java | Sweet snack | 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. | |
Bubur candil | Java | Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk. | ||
Bubur kacang hijau | Nationwide | Sweet porridge | Green beans porridge, sweetened with sugar, and served with thick coconut milk. | |
Bubur ketan hitam | Nationwide | Sweet porridge | Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk. | |
Bubur sumsum | Nationwide | Sweet porridge | White congee made from rice flour and eaten with brown sugar sauce. | |
Cendil | Java | Sweet rice and coconut cake | Rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut. | |
Dadar gulung | Javanese, also nationwide | Folded pancake | 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. | |
Dangke | South Sulawesi | Cheese | Made from buffalo or cow milk. | |
Dodol | Java | Sweets | Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian. | |
Es campur | nationwide | sweet desert | Shaved ice with coconut pieces, various fruits (usually jackfruit), grass jelly, syrup and condensed milk | |
Geplak | Yogyakarta | sweet snacks | Sweets made from sugar and grated coconut. | |
Getuk | Java | Cassava cake | Cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut. | |
Kaasstengels | Nationwide, with Dutch-influenced | Pastry | It is made from dough flour, eggs, margarine, and grated cheese. This cake shaped rectangular. Usually served during Eid ul-Fitr, Christmas, and Imlek. | |
Klappertaart | Manado | coconut custard | Tart made from flour, sugar, milk, butter, as well as coconut flesh and juice. | |
Klepon | Nationwide | Sweet glutinous rice balls and coconut | Glutinous rice cake balls, usually coloured and flavoured with pandan leaves, which gives it an attractive green colour and unique aroma, filled with coconut sugar. The balls are boiled, and rolled in grated coconut. In other parts of Indonesia such as Sumatra, klepon is called onde-onde. | |
Kolak | Nationwide | Sweet cocktail | 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. | |
Klepon | Nationwide | Sweet coconut cake | Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice. | |
Kue apem | Nationwide, with Indian-influenced | Pancake | A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. | |
Kue bandung | Bandung, West Java area | |||
Kue cubit | Nationwide | Cake | This cake is called kue cubit because of its small size: to eat it one has to pinch it. | |
Kue kacang tanah | Nationwide | Cookie | A kind of pastry made from peanuts with various forms, such as round shape, heart, or crescent moon. | |
Kue kembang goyang | Betawi and Javanese | Cookie | 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. | |
Kue keranjang | Chinese Indonesian | Cake | A food prepared from glutinous rice. Usually served during Imlek | |
Kue kochi | Malay | Dumpling | Made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. | |
Kue ku | Betawi and Chinese Indonesian | Pastry | A small round or oval shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre. | |
Kue lidah kucing | Nationwide | Cookie | A type of cookie shaped like a cat's tongue (long and flat). They are sweet and crunchy. | |
Kue pukis | Nationwide | Pastry | 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. | |
Kue putri salju | Nationwide | Cookie | A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow. | |
Kue putu | Nationwide | Sweet coconut cake | Similar to klepon, except that it's cylindrical in shape whilst klepon is spherical. | |
Kue rangi | Betawi and Javanese | Pastry | A Betawi traditional cake that made from a mixture of starch with grated coconut which is baked with a special mold on a small stove. | |
Kue soes | Nationwide | Pastry | A filled pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream or chocolate sauce. | |
Lapis legit or spekuk | Nationwide | Layered cake | A spiced layered cake, made mainly of egg yolk, flour and margarine/butter. | |
Lupis | Java | Glutinous rice cake | Glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup. | |
Mochi | Chinese and Japanese Indonesian | Sweet rice cake | Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds. | |
Nagasari | Nationwide | Banana cake | Steamed rice cake wrapped in banana leaves, and stuffed with banana. | |
Nastar | Nationwide | Pastry | It is 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. | |
Ombus-ombus | Batak | Sticky rice with palm sugar filling, rolled in coconut flakes | ||
Onde-onde | Nationwide, possibly Chinese-Indonesian derived | Sweet sesame rice balls | Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried. | |
Pai ti | Peranakan | Pastry | A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. | |
Paklempung | Fritters | Similar with pisang goreng. | ||
Pisang goreng | Nationwide | Fritters | (Fried Banana), battered and deep fried banana/plantain. | |
Putu mayang | Betawi, with Indian-influenced, but now is nationwide | String hoppers | Made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar. | |
Roti buaya | Jakarta | Bread, pastry | Crocodile-shaped bread commonly served during Betawi wedding and celebrations. | |
Roti tissue | Medan and Jakarta, with Indian-influenced | Flatbread | A thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue. The finishing touches to the making of roti tissue require skill, and they depend on the creativity of the maker. | |
Tape uli | Java | |||
Terang bulan | Bangka Belitung, Sumatra, nationwide | Pastry | Originally a Chinese snack, but nowadays it is labelled as murtabak. | |
Wingko | Semarang, Central Java | Coconut cake | Sweet baked coconut snack. |
Beverages[edit]
Common ingredients[edit]
Sauces and condiments[edit]
Name | Image | Region | Type | Description |
---|---|---|---|---|
Acar | Nationwide | Pickles | Various chopped vegetables in vinegar. | |
Bawang goreng | Nationwide | Garnish | Crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture. | |
Dabu-dabu | North Sulawesi | Sauce | Sliced chili, tomatoes and shallots. Condiments for grilled fish. | |
Kecap manis and kecap asin | Nationwide | Sauce | Soy sauces, available in sweet (manis) and salty (asin). | |
Pecel | Java | Sauce | A mixture of vegetables and a type of traditional cracker with spicy peanut paste. Madiun and blitar in East Java are popular for their pecel. | |
Sambal | Nationwide | Sauce | Chili sauce with rich variants across Indonesia, among other uses shrimp paste. | |
Serundeng | Java | Sprinkle dry condiments | Grated coconut sauteed and spiced, can be served with beef, sprinkled on soto, or eaten with sticky rice. | |
Tauco | Nationwide | Sauce | Tauco is a paste made from preserved fermented yellow soybeans. | |
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.[9] |
Spices[edit]
- Anise (Adas Manis)
- Asam kandis (dried fruit of Garcinia xanthochymus)
- Asam sunti (dried fruit of Averrhoa bilimbi)
- Candlenuts (Kemiri)
- Cardamom (Kapulaga)
- Chili (Cabai)
- Cinnamon (Kayu Manis)
- Clove (Cengkeh)
- Coriander seeds (Ketumbar)
- Cumin seeds (Jinten)
- Fennel (Adas)
- Fenugreek (Klabet)
- Fingerroot (Temu Kunci)
- Galangal (Lengkuas)
- Garcinia atroviridis (Asam Gelugur)
- Garlic (Bawang putih)
- Shallot (Bawang merah)
- Onion (Bawang bombay)
- Ginger (Jahe)
- Kaempferia galanga (Kencur)
- Nutmeg (Pala)
- Pangium edule (Kluwak)
- Star anise (Pekak, bunga lawang)
- Tamarind seeds (Asam)
- Torch ginger (Kecombrang, Etlingera elatior)
- Turmeric (Kunyit)
- Zingiber zerumbet (Lempuyang)
Herbs[edit]
- Indonesian bay leaves (Daun Salam)
- Kaffir lime Leaves (daun jeruk parut)
- Lemongrass (serai)
- Pandan (Pandanus amaryllifolius, a variety of Pandanus, used to add a distinct aroma to some dishes and desserts)
- Lemon Basil (kemangi)
- Lime Leaves (daun jeruk)
- Turmeric Leaves (daun kunyit)
- Celery leaves (daun seledri)
Vegetables[edit]
- Broccoli (brokoli)
- Carrot (wortel)
- Cassava leaves (daun singkong)
- Cauliflower (kembang kol)
- Cabbage (kol)
- Chayote gourd (labu siam)
- Corn (jagung)
- Cucumber (timun)
- Eggplant (terong)
- Jicama (bengkuang)
- Sweetcorn (jagung muda)
- Snap peas (kapri)
- Leek (bawang prei)
- Shallot (bawang merah), small red onions (Allium ascalonicum), as also used in south India; more common than large onions (Allium cepa, bawang Bombay)
- Garlic (bawang putih)
- Leaf amaranth (bayam/bayem); various Amaranthus species, often incorrectly called spinach though they belong to the same family as Spinacia oleracea
- Bok choi, pak choi (sawi hijau)
- Napa cabbage (sawi putih)
- Choi sum (caisim)
- Chives (kucai)
- White carrot (lobak)
- Water convolvulus (kangkung)
- Green beans (buncis, kacang buncis)
- Long beans (kacang panjang)
- Winged beans (kecipir)
- Bitter gourd (pare)
- Beansprout (tauge)
- Peas (kacang polong)
- Tomato (tomat)
- Luffa (oyong)
- Papaya leaves (daun pepaya)
- Yellow velvetleaf (genjer)
- Belinjau (leaves and fruits of Gnetum gnemon)
- Young jackfruit (nangka muda)
- Banana flower (jantung pisang)
Fruits[edit]
- Avocado - Alpukat
- Baccaurea racemosa - Menteng
- Banana - Pisang
- Bouea macrophylla - Gandaria
- Star Fruit - Belimbing
- Coconut - Kelapa
- Duku-Duku
- Durian-Durian
- Guava - Jambu biji
- Jackfruit - Nangka
- Kaffir lime -Jeruk Obat / Jeruk Limau
- Lime - Jeruk Nipis
- Longan - Kelengkeng
- Lychee - Leci
- Mango - Mangga
- Mangosteen - Manggis
- Orange - Jeruk
- Otaheite apple - Kedongdong
- Papaya - Pepaya
- Passionfruit - Markisa
- Persimmon - Kesemek
- Pineapple - Nanas
- Pomelo - Jeruk Bali
- Rambutan-Rambutan
- Snake Fruit - Salak
- Sawo - Sawo
- Soursop - Sirsak
- Spondias dulcis - Kedondong
- Syzygium malaccense - Jambu Bol
- Water apple - Jambu air
- Watermelon - Semangka
Gallery[edit]
- Sop Buntut Goreng.
- Sambal Goreng Teri Tempe.
- Krupuk.
- Indonesian Snacks.
See also[edit]
References[edit]
- ^'Arsik Recipe (Spiced Carp with Torch Ginger and Andaliman – Mandailing Style)'. Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 12 July 2012.
- ^'Ayam Bakar Bumbu Rujak'. Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.
- ^'Ayam Goreng Lengkuas'. Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.
- ^Shurtleff, W.; Aoyagi, A. (2014). History of Soybeans and Soyfoods in Korea, and in Korean Cookbooks, Restaurants, and Korean Work with Soyfoods outside Korea:. Soyinfo Center. p. 514. ISBN978-1-928914-66-2. Retrieved 28 September 2016.
- ^Trifitria S Nuragustina (24 September 2013). 'Rela Antre Demi Iga Sapi Penyet' (in Indonesian). Femina. Retrieved 12 January 2014.
- ^'Ikan Bakar'. Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.
- ^Watson, Todd (20 July 2013). 'Indonesian cuisine: An unduly underappreciated taste'. Inside Investor. Retrieved 12 June 2014.
- ^Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. p. 46. ISBN0-300-10518-5.
- ^id:Sambal tumpang
External links[edit]
Wikibooks Cookbook has a recipe/module on |
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