Food of Indonesia

Fried rice with sweet soy sauce, shallots, and chili, topped with a fried egg.

Beef slow-cooked in coconut milk and spices until dark and tender.

Spiced fried chicken, often served with crisp fried bits of spice-flavored coating.

Grilled chicken brushed with sweet soy and spice paste.

A Sumatran meal of steamed rice with many small dishes like curry, rendang, and greens.

Stir-fried noodles with sweet soy sauce, vegetables, and egg.

Rich, spiced coconut curries of Sumatra with meat, fish, or vegetables.

Whole fish grilled over coals and served with sambal.

Mild chicken braised in a white coconut milk sauce with lemongrass and galangal.

Beef or tofu stewed in sweet soy sauce with nutmeg and cloves.

Fish marinated in spices and steamed in banana leaf parcels.

Balinese slow-cooked duck with rich spice paste.

Balinese roast suckling pig with spice stuffing, eaten with rice and laab.

Marinated grilled meat skewers with peanut sauce.

Fried tempeh, crisp outside and nutty inside.

Vegetable stew in coconut milk with tempeh and chili.

Savory rice porridge topped with shredded chicken, fried shallots, and crackers.

Coconut rice with fried chicken, tempeh, and sambal.

Turmeric rice served at celebrations with side dishes.

Compressed rice cakes in vegetable coconut curry.

Young jackfruit stewed with palm sugar and coconut milk, a Yogyakarta specialty.

Charcoal-grilled skewers with peanut sauce and rice cakes.

Thick sweet pancake with chocolate, peanuts, and condensed milk.

Savory stuffed pancake with egg and minced meat.

Meatballs in clear broth with noodles and fried shallots.

Steamed fish dumplings with peanut sauce.

Fried banana fritters, crisp and golden.

Fried fish dumplings with peanut sauce.

Fried potato and corn fritters.

Cold shaved ice dessert with avocado, jackfruit, and coconut.

Turmeric chicken or beef soup with herbs and rice.

Jakarta-style creamy beef soup with coconut milk.

East Javan black beef soup from keluak nuts.

Oxtail soup with vegetables and fried shallots.

Tangy tamarind vegetable soup with peanuts and corn.

Fish cakes served in a sour sweet sauce from Palembang.

Vegetable salad with peanut sauce, egg, and tofu.

Javanese salad with spicy peanut sauce.

Steamed vegetables with spiced grated coconut.

Raw vegetable salad with peanut dressing from West Java.

Fruit salad with spicy palm sugar and tamarind sauce.

Toasted bread with chocolate, cheese, or condensed milk.

Baguette omelet sandwich with minced meat.

Soft waffle-style cakes made with coconut milk.

Rich spice layer cake of butter and eggs.

Chewy rice balls with palm sugar centers rolled in coconut.

Green pandan crepes rolled around sweet coconut filling.

Green jelly noodles with coconut milk and palm syrup.

Rice flour pudding with palm sugar sauce.

Shaved ice with fruit, jelly, and syrup.

Fried sesame balls with sweet mung bean filling.

Mini pancakes cooked in a special pan.

Sweet iced tea, the everyday drink.

Strong coffee brewed with grounds and sugar.

Young coconut water with the soft meat.

Traditional herbal drink with turmeric, ginger, and tamarind.

Hot ginger and palm sugar drink from West Java.

Grass jelly drink with syrup and coconut milk.

A rare, expensive coffee variety.

Large spiky fruit with creamy, pungent flesh.

Sweet, floral fruit with a purple rind.

Red hairy fruit with juicy flesh.

Snake fruit with scaly skin and crisp, sweet-tart flesh.

Large fruit, sweet when ripe, used young in curries.

The staple of cooking, for milk, flesh, and water.

Sweet orange fruit; green mango is used in rujak.

Sweet-tangy fruit used in salads and sauces.

Many varieties, eaten fresh or fried.