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This is a list of selected dishes found in Indonesian cuisine.
Staple foods
Name | Image | Origin/Popularity | Type | Description |
---|---|---|---|---|
Bihun | Nationwide | Rice noodles | A thin form of rice noodles (rice vermicelli). | |
Burasa | Makassar, South Sulawesi | Rice cake | Rice and coconut milk cake wrapped in banana leaves. | |
Ketan | Nationwide | Rice dumpling or rice cake | It is made from sticky rice. | |
Ketupat | Nationwide | Rice dumpling or rice cake | It is made from rice packed inside a diamond-shaped container of woven palm leaf pouch. | |
Kwetiau | Nationwide | Rice noodles | A type of noodle made from rice with sprawl-shaped. | |
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. | |
Lontong | Nationwide | Rice dumpling or rice cake | Pressed rice cake inside banana wrapping. | |
Mi | Nationwide | Noodles | Food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. | |
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 jagung | Madura and East Nusa Tenggara | Cornmeal | Boiled 'rice' substitution made from cornmeal, common in drier parts of Indonesia. | |
Nasi putih | Nationwide | Steamed rice | Steamed rice as staple food. | |
Papeda | Eastern Indonesia | Congee | Sago congee, the staple food of Eastern Indonesia. | |
Tiwul | Java | Cassava | Boiled 'rice' substitution made from dried cassava. |
Main dishes
Curries
Name | Image | Origin/Popularity | Type | Description |
---|---|---|---|---|
Gudeg | Yogyakarta and Central Java | Curry dish | 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 | Minangkabau / Nationwide | Curry dish | Indonesian curry characterised with yellow colour from turmeric and coconut milk. The most popular variants of gulai are gulai ayam, gulai kambing, and gulai otak. | |
Gulai ayam | Nationwide | Curry dish, chicken dish | Chicken cooked in a spicy, rich, yellowish, curry-like sauce called gulai. | |
Kalio | Minangkabau | Curry dish, meat dish | A type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated. | |
Kari ayam | Nationwide | Curry dish, chicken dish | A type of curry dish cooked using chicken and spices. | |
Kari domba | Malay and Minangkabau | Curry dish, meat dish | A type of curry dish cooked using lamb or mutton. It is popular during Eid ul-Adha. | |
Kari kambing | Nationwide | Curry dish, meat dish | A type of curry dish prepared with goat meat. Usually served with roti canai. It is popular during Eid ul-Adha. | |
Kari kepala ikan | Malay | Curry dish, seafood | A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. | |
Kari rajungan | East Java | Curry dish, seafood | A type of curry dish cooked using portunidae. | |
Kari udang | Sumatra | Curry dish, seafood | A type of curry dish cooked using shrimp. | |
Kuwah eungkôt yèe | Aceh | Curry dish, seafood | A shark gulai cooked using herbs and spices that are very distinctive, such as temurui leaves and kaffir lime leaves. | |
Kuwah pliek u | Aceh | Curry dish | An Acehnese gulai-like dish cooked using oilcake, melinjo, long beans, peanuts, papaya leaves, cassava leaves, kecombrang bamboo shoots, snails, and spices. | |
Opor ayam | Nationwide | Curry dish, chicken dish, meat soup | Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Eid ul-Fitr celebration in many parts of Indonesia. | |
Rendang | Minangkabau/ Nationwide | Curry dish, meat dish | Chunks of beef stewed in coconut milk and spicy thick curry gravy.[1] It is usually served during Eid ul-Fitr. | |
Tempoyak ikan patin | Palembang | Curry dish, seafood | Catfish served in sweet and spicy fermented durian curry. |
Meals
Name | Image | Origin/Popularity | Type | Description |
---|---|---|---|---|
Arsik | Batak, North Sumatra | Spicy fish | Mandailing-style spiced carp with torch ginger and andaliman.[2] | |
Ayam bakar | Nationwide | Chicken dish (grilled chicken) | Charcoal-grilled spiced chicken.[3] | |
Ayam bumbu rujak | Javanese | Chicken dish | Grilled or stir-fried chicken served with a spicy-sweet Rujak sauce. | |
Ayam cincane | Kalimantan | Chicken dish | Grilled chicken with spices. | |
Ayam geprek | Javanese | Chicken dish (fried chicken) | Crispy battered fried chicken crushed and mixed with hot and spicy sambal. | |
Ayam goreng | Nationwide | Chicken dish (fried chicken) | Spiced chicken fried in coconut oil.[4] | |
Ayam goreng kalasan | Kalasan, Yogyakarta | Chicken dish (fried chicken) | Fried free-range chicken with kremes (crispy fried granules). | |
Ayam kecap | Java | Chicken dish | Chicken simmered or braised in sweet soy sauce. | |
Ayam kodok | Nationwide | Chicken dish | A stuffed and roasted chicken. Prepared by deboning a chicken, and then stuffing it with a mixture of seasoned meat and vegetables, and a hard boiled egg. The chicken is then optionally steamed before it is roasted. Usually served during Christmas. | |
Ayam pansuh | Kalimantan | Chicken dish | A chicken meat cooked in bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant. | |
Ayam penyet | Javanese | Chicken dish (fried chicken) | Fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. | |
Ayam percik | Malay | Chicken dish (grilled chicken) | Grilled chicken with a spicy, curry-like sauce. | |
Ayam pop | Minangkabau | Chicken dish | Padang-style skinless pale fried chicken, served with distinct sambal. | |