Indonesian cuisine is an umbrella term referring to the culinary traditions spanning the archipelago of Indonesia, using different ingredients and spices to create a rich and flavourful masterpiece. It influences the cuisine of neighbouring Malaysia and Singapore. Also, it can be found in a country that has a long history with Indonesia such as Netherlands and Suriname.
With 17,000 islands to choose from, Indonesian food is an umbrella term covering a vast variety of regional cuisines found across the nation. But, if used without further qualifiers, the term tends to mean the food originally from the central and eastern parts of the main island Java. Now widely available throughout the archipelago, Javanese cuisine features an array of simply seasoned dishes, the predominant flavourings the Javanese favour being peanuts, chillies, sugar (especially Javanese coconut sugar), and various aromatic spices. All too often, many backpackers seem to fall into a rut of eating nothing but nasi goreng (fried rice), but there are much more interesting options lurking about if you're adventurous enough to seek them out. In addition to Javanese cuisine, Minang and Sundanese dishes have spread throughout the country.
The predominant cuisine in Indonesia is Javanese. As the name indicates, it originates from the main island of Java, but the cuisine has absorbed many influences: originally Chinese ingredients like noodles and tofu are now an integral part of Indonesian cooking, and the Dutch left an abiding love for breads and cakes. Javanese migrants have brought their dishes across the entire archipelago, so these dishes are available essentially everywhere. Not only Javanese, but also, as well as Minang cuisine that has spread throughout Indonesia. The most famous is Nasi Padang. Another food Rendang has become the national dish of Indonesia. Other, Sundanese cuisines, siomay and batagor, Madurese sate Madura and Palembangese pempek can be easily found all over the main island of Indonesia.
The Indonesian staple is nasi putih (white rice), while ketan (sticky rice) is frequently used for particular dishes and many snacks. Red rice is available and rapidly becoming more popular. Rice is so important that it has several different names depending on what stage in the growing/consumption process it is in, from padi when growing in the rice paddy (hence the English word), gabah when harvested but not yet husked, beras in the cleaned state before being cooked, and nasi once steamed on your plate. Rice is served up in many forms including:
Bubur ayam, lontong/ketupat sayur, and also nasi kuning are usually available in the morning only.
Noodles (mi or mie) come in a close second in the popularity contest. Most stalls nowadays offer bakmi or mie ayam. , fresh noodles with shredded chicken and one kind of vegetable and cost Rp10,000. Every region has its own specialty of noodle dishes, which you may see in the regional cuisines section, the dish is with the prefix mie.
Soups (sop) and watery curries are also common. Soup can be the main course, not just a starter:
Popular main dishes include:
Chillies (cabe or lombok) are made into a vast variety of sauces and dips known as sambal and saus sambal. The word sambal is a loan word from the Javanese and Sundanese sambel. The simplest and perhaps most common is sambal ulek (also spelled oelek), which is just chillies and salt with perhaps a dash of lime ground together using a mortar and pestle. There are many other kinds of sambal like sambal pecel (with ground peanuts), sambal terasi (with dried shrimp paste), sambal tumpeng, sambal mangga (with mango strips), sambal hijau (using green chilli), sambal bajak (fried, usually with tomatoes), etc. Many of these can be very spicy indeed, so be careful if you're asked whether you would like your dish pedas (spicy). There may be a bottle of something that looks like ketchup on your table: this is Sambal ABC (ah-beh-cheh), one of the brands of saus sambal, a fiery garlic and chilli sauce, or one of its many imitators (the real thing is branded Asli, "Original"). Many Indonesians also eat raw chili cabe rawit when they eat salty fritters.
Crackers known as kerupuk (also spelled krupuk and keropok) accompany almost every meal and are a traditional snack, too. They can be made from almost any grain, fruit, vegetable or seed imaginable, including many never seen outside Indonesia, but perhaps the most common is the thin, light pink, rectangular kerupuk udang, made with dried shrimp, and the slightly bitter, small and thin, light yellow emping, made from the nuts of the melinjo (Gnetum gnemon) fruit, as well as those made with cassava or fish, both of which are usually large, round or square and white or orange off-white, although smaller varieties exist with vivid colours like pink. Most kerupuk is fried in oil, but a machine has been devised that can instantly cook a chip with high heat. In a pinch, kerupuk that has been created by pouring the batter in a curly pattern can be soaked in broth to do double duty as noodles - a good way to make use of soggy krupuk. Another Indonesian cracker is rempeyek or it can be shortened peyek, made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The other ingredients can be anchovy, prawn, rebon (small shrimp), ebi (dried shrimp), citrus leaf slices, chilli, spinach, peanut, and beans such as mung beans, red beans, and soybeans. More niche variants with insect ingredients, like crickets, termites, and mole crabs.
What North Americans call chips and Britons call crisps (not to be confused with kentang goreng, or French fries) are keripik to Indonesians. Potato chips exist, but they play second fiddle to cassava chips, and you can also find chips made from other fruits and tubers, such as sweet potatoes and bananas. Keripik is not as commonly eaten as kerupuk, and it is best to eat both kinds immediately or store them in an airtight container as they readily absorb moisture in the air and become soggy.
Sweet, vinegary pickled vegetables called acar ("ah-CHAR") are often served with certain dishes, especially noodles and soups. It almost always contains chopped-up cucumber, but may also have chili peppers, chopped carrots, and shallots in it.
Typical condiments for ladling on yourself include sweet soy sauce (kecap manis), a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency, and a molasses-like flavor due to the generous addition of palm sugar or jaggery. Each region has its specialty brand of kecap manis such as Mirama in Semarang, Segi Tiga in Majalengka, Siong Hin (SH) in Tangerang, Zebra in Bogor etc. More or less, there are a hundred regional brands of kecap manis. The other condiments are salty soy sauce (kecap asin), and cuka (vinegar). If you're looking for Western tomato sauce, you can try asking for saus tomat, available at the convenience store or mini-mart.
Dessert in the Western sense is not common in Indonesia, but there are plenty of snacks to tickle your sweet tooth. Kue covers a vast array of cakes and certain pastries made from coconut, rice or wheat flour and sugar. Colourful, sweet, and often dry and a little bland, they're meant to be eaten with tea or coffee. Kue kering usually refers to biscuits and come in a vast variety. Roti (bread) and western-style cakes have gained popularity, mostly in large cities, but traditional and Dutch breads and pastries are available in many bakeries and supermarkets.
Some popular traditional desserts include:
Some cakes and pastries here may be served with sweetened meat floss (abon) or a liberal dose of shredded cheese, and one favourite during Ramadan is the Dutch kaastengels, a rectangular cheese-flavoured cookie that is only slightly sweet.
Due to the hot climate, various desserts based on ice (es) are very popular. Avoid stores that are not clearly using commercially packaged ice.
Perhaps the cheapest, tastiest and healthiest option, though, is to buy some unprepared buah segar (fresh fruit) with rotating variations throughout the year. Popular options include mangga (mango), pepaya (papaya), pisang (banana), apel (apple), kiwi (kiwi fruit), belimbing (starfruit), semangka (watermelon), melon (honeydew melon) and jambu biji (guava), but more exotic options you're unlikely to see outside Southeast Asia include the scaly-skinned crisp salak (snakefruit), jambu air (rose apple), duku (lanzones), gandaria (plum mango), burahol (kepel apple), rambutan (Nephelium lappaceum fruit, whose name aptly means "the hairy one"), the ball-shaped markisa (fresh passionfruit, much larger than the sad, wrinkly specimens seen in the West) and the Queen of Fruits, the incomparably tasty manggis (mangosteen).
Probably the most infamous Indonesian fruit, though, is the durian. Named after the Indonesian word for thorn, it resembles an armor-plated coconut larger than a human head, and it has a powerful odour often likened to rotting garbage or the smell used in natural gas. Inside is yellow creamy flesh, which has a unique sweet, custardy, avocadoey taste and texture. It's prohibited in most hotels and taxis but can be found in traditional markets, supermarkets and restaurants. Don't panic - it's just a fruit, even if it does look like a spiked fragmentation bomb.
The durian has three cousins, all seasonally available.
While Javanese food is predominant on the main islands, there are many regional cuisines to explore. They're covered in detail in the regional articles linked below, but here's a quick overview.
The foods from Aceh province.
Main article: Bali#Eat
Hindu Bali does not have the Muslim taboo against pigs, so pork is very popular on the island. However, Balinese cuisine avoids the use of beef, as cows are considered to be sacred and thus, inviolable in Hinduism.
You may see Banjarese cuisine in South Kalimantan.
North Sumatra is a home of Batak cuisine. As most Batak are Christians, many traditional Batak dishes make use of non-halal ingredients such as pork and dog meat.
Jakarta was once known as Batavia, so Betawi cuisine originates from Greater Jakarta.
Buginese and Makassarese cuisine is a common daily meal in South Sulawesi.
Although Javanese cuisine already exists in almost all parts of Indonesia, there are Javanese dishes that are only available on the island of Java such as Central Java and East Java which are typical foods of each cities.
Maluku cuisine usually is dominated by seafood because of the abundance of seafood there.
Main article: Manado#Eat
Minahasan cuisine hails from Manado in North Sulawesi, and is also known as Manado or Manadonese. A Christian stronghold, the Minahasa are famous for two things: extreme amounts of chilli and other spices, and eating unusual bushmeat including fruit bats (paniki) and dog meat (rintek wuuk). Classic dishes include:
Minang or Minangkabau cuisine also known as Padang cuisine is originating from West Sumatra. The ubiquitous nasi padang and rendang had their origins in Minangkabau cuisine, but are now popular all over Indonesia and in neighboring Malaysia and Singapore.
Nusa Tenggara has a lot of specialty dishes among the islands.
Besides pempek, which is well known throughout Indonesia, there are several other Palembangese foods that are worth trying.
Papua food revolves around a Melanesian diet of boar, sweet potato and taro cooked in some hot stones called Barapen or Bakar batu. It can be found in the highlands of Papua. In lowland and coastal areas, freshwater and marine products are the main food. As a stronghold of Christianity, Papuan cuisine makes frequent use of non-halal ingredients, so be sure to ask the vendor if you are unsure.
nasi timbel (rice in banana leaf) with ayam penyet ("smashed" fried chicken), sambal chili sauce and lalapan fresh veggies](https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/NasiTimbelAyamPenyet.JPG/440px-NasiTimbelAyamPenyet.JPG)
Main article: West Java#Eat
Sundanese cuisine originates from West Java, but can be found nationwide. It's characterized by heavy use of raw vegetables, which are rarely seen elsewhere in the archipelago. Key dishes include:
Quite a few Indonesians believe that cold drinks are unhealthy, so specify dingin when ordering if you prefer your water, bottled tea or beer cold, rather than at room temperature.
Fruit juices — prefixed by jus for plain juice, panas for heated (usually only citrus drinks), or es if served with ice (not to be confused with the dessert es buah); are popular with Indonesians and visitors alike. Just about every Indonesian tropical fruit can be juiced. Jus alpukat, found only in Indonesia, is a tasty drink made from avocados, usually with some condensed chocolate milk or, at more expensive places, chocolate syrup poured around the inside of the glass prior to filling it. For a total refreshment, you can try air kelapa (coconut water), easily found at virtually every beach in the country. Some juices have become special region beverages like Medan's jus martabe made from tamarillo and passion fruit also Ambon's jus gandaria made from plum-mango. Still, in Depok, there are juices for food souvenirs that are jus belimbing (starfruit juice), jus lidah buaya (aloe vera juice), and jus rumput laut (seaweed juice).
It is very common to mix some fruits and vegetables into a single drink.
Indonesians drink both kopi (coffee) at least as long as they have had vast quantities of sugar added in. An authentic cup of coffee, known as kopi tubruk, is strong and sweet, but let the grounds settle to the bottom of the cup before you drink it. Some coffee beans are named after areas and have different tastes, those are:
No travel guide would be complete without mentioning the infamous kopi luwak. , coffee is made from coffee fruit that has been eaten, the beans partially digested and then excreted by the luwak (palm civet), but even in Indonesia, this is an exotic delicacy costing upwards of Rp200,000 for a small pot of brew. However, conservationists advise against this drink due to the cruel conditions in which many of the civet cats are kept. But now many stalls in the shopping malls serve up to 20 combinations of coffee beans and produce with grinding and coffee maker for less than Rp20,000, but be ready to stand when you drink it. Besides kopi luwak, there is also a unique coffee bean from Sigi, Central Sulawesi, called kopi toratima. , the coffee beans are taken from the chewing remnants of nocturnal animals that eat coffee cherries at night, such as tarsiers, bats, or Sulawesi dwarf cuscus.
There are numerous regional coffee drinks around Indonesia such as:
Tea (teh) is also quite popular among Indonesian because there are a lot of tea plantations around the country like in Java, Sumatra, and a small part of Kalimantan and Sulawesi. Every food stall always serves tea in hot or iced. Besides common ice or hot tea, there are some tea drinks in Indonesia:
The Coke-like glass bottles Teh botol of the Sosro brand of sweet bottled tea and cartons and bottles of Fruit Tea are ubiquitous with various flavours of fruits, as is Tebs, a carbonated tea. In shopping areas, you can often find vendors selling freshly poured large cups of tea, often jasmines, such as 2Tang or the stronger Tong Tji jasmine, fruit, and lemon teas for as little as Rp2,000.
The label jamu. covers a vast range of local medicinal drinks for various diseases. Jamu are available in ready-to-drink form, in powder sachets or capsules, or sold by women walking around with a basket of bottles wrapped to them by a colourful length of Batik kain (cloth). Most of them are bitter or sour and drunk for the supposed effect, not the taste. Famous brands of jamu include Iboe, Sido Muncul, Jago, and Nyonya Meneer; avoid buying jamu from the street as the water quality is dubious. Some well-known jamu include:
Chase a sour or bitter jamu with beras kencur, which has a taste slightly reminiscent of anise. If you'd like a semeriwing (cooling) effect, request kapu laga (cardamom) or, for heating, add ginger.
Es means cold drink with ice and Wedang means "drinks brewed with hot water" in Indonesian. Each province and even city has its own specialty of drinks and is not limited to lists. You may ask the local guide or local people by saying apa saja minuman khas di daerah sini? (what are the traditional drinks here?) to know more about the local traditional drinks.
Islam is the religion of the majority of Indonesians, but alcohol is widely available in most areas, especially in upscale restaurants and bars. Public displays of drunkenness are strongly frowned upon and in the larger cities are likely to make you a victim of crime or get you arrested by police. Do not drive if you are drunk. The legal drinking age is 21 and supermarkets have begun enforcing ID checks for alcohol purchases.
In staunchly Islamic areas such as Aceh alcohol is banned and those caught with alcohol can be caned.
Indonesia's most popular tipple is Bintang bir (beer), a standard-issue lager available more or less everywhere, although the locals like theirs lukewarm. Other popular beers include Bali Hai and Anker (dead link: December 2020). In mid-April 2015, supermarkets and mini markets across Indonesia are "clean", meaning they no longer sell alcoholic drinks. However, cafes, bars and restaurants with appropriate licenses can continue to sell alcoholic drinks, including hard liquor. Tourist areas are exempted at the discretion of each regent and mayor, who can decide which area with small vendors or 'warung' can serve/sell 1-5% alcohol drinks. They can cost as much as Rp50,000 in a fancy bar, but a more usual bar/restaurant price for Bintang is Rp25,000-35,000 for a big 0.65 litre bottle.
Wine is expensive and only available in expensive restaurants and bars in large hotels. Although you can still find some wines in the big supermarkets within some big malls in big cities. Almost all of it is imported, but there are a few local vintners of varying quality on Bali whose wine is cheaper. 30 percent of alcohol drinks are imported and new taxation scheme of imported alcohol drinks are 150 percent of base price and 90 percent of base price for imported beers.
Various traditional alcoholic drinks are also available:
Exercise some caution in choosing what and where to buy — homemade moonshine may contain all sorts of nasty impurities. In May 2009, 23 people, including four tourists, were killed by adulterated, or possibly inadvertently contaminated illicitly-supplied arak distributed in Java, Bali and Lombok. In many other cases, tourists have been blinded or killed by methanol in drinks. If you want to save money in Indonesia, don't do it by buying the cheapest alcohol you can find. Buying it at supermarkets would usually be the safest option.
Many food stalls are easy to find, from big cities to sub-districts or villages with the majority of the menu being rice with vegetables and protein side dishes. Also, mineral water, tea, lemonade, or instant coffee have become a standard drink in the food stall.
There are travelling vendors who carry a basket of pre-prepared food (usually women), or who carry two small wooden cabinets on a bamboo stick (usually men), who may serve light snacks or even simple meals, some of which are very cheap and enjoyable. Other travelling vendors use pedaled rickshaws and pushed food carts.
The fastest way to grab a bite is to visit a kaki lima, literally "five feet". Depending on whom you ask, they're named either after the mobile stalls' three wheels plus the owner's two feet, or the "five-foot way" pavements. These can be found by the side of the road in any Indonesian city, town or village, usually offering up simple fares like fried rice, noodles, meatball soup, siomay (dimsum) and porridge. At night, a kaki lima can turn into a lesehan (sitting on the floor with mat and table) eatery simply by providing some bamboo mats or carpet for customers to sit on and chat, but they may provide plastic stools or even benches, and tables.
A step up from the kaki lima is the warung (or the old spelling waroeng), a slightly less mobile stall offering much the same food, but perhaps a few plastic stools and a tarp for shelter. Some warung are permanent structures.
A rather more comfortable option is the rumah makan (lit: eating house), a basic restaurant more often than not specializes in a certain cuisine. Padang restaurants, easily identified by their soaring Minangkabau roofs, typically offer rice and an array of curries and dishes to go along with it. Ordering is particularly easy: just sit down, and your table will promptly fill up with countless small plates of dishes. Eat what you want and pay for what you eat.
Buffets (prasmanan or buffet) and steamboat restaurants are self-service choices, but the former should be approached warily.
Another easy mid-range option in larger cities is to look out for food courts (known there as Pujasera, short for Pusat Jajanan Serba Ada, which translates to All-in-one snack center in English) and Indonesian restaurants in shopping malls, which combine air conditioning with hygienic if rather predictable/boring food.
A restoran indicates more of a Western-style eating experience, with air conditioners, table cloths, table service, and prices to match. Especially in Jakarta and Bali, it's possible to find very good restaurants offering authentic fare from around the world, but you'll be lucky to escape for under Rp100,000 a head.
Most chain restaurants in Indonesia have ample seating areas. Most offer meals set, so it is one of the cheapest (and most often, also the cleanest) option. Famous chains to look for:
American fast food franchises McDonalds, KFC, Wendy's, Burger King, or A&W also maintain their presence in just about every mall in Indonesia. Other chains from around the globe, such as the world-famous Yoshinoya, can be found in more upscale malls.
Outside the touristy bits of Bali, a typical Indonesian menu is a sparse affair listing the name of the dish, the price and nothing else. Street stalls tend to specialize quite narrowly and the menu is often just a single dish, whose name is painted onto the stall itself. Learning some basic food terms like such as goreng (deep-fried or stir-fried), bakar (grilled), rebus (boiled), kuah (in gravy), mi or mie (noodle) will take you a long way.
At almost all Indonesian restaurants you can just sit down and a waiter will come take your order. You can order dishes simply by pointing at them on the menu, saying ini (this one). The waiter will ask, berapa (how much?) You may say satu (one), or dua (two) etc. You can also use your finger for the amount of food you order. Then, the waiter will repeat your order for your confirmation.
If you want to leave, call the waiter by raising your right hand and saying mau bayar or minta bil nya and the waiter will give you the bill. Or, you may go to the cashier before you leave.
Indonesia off the beaten track can be a tough place if you have dietary restrictions.
Strict vegetarians and vegans will have a tough time in Indonesia, as the concept is poorly understood, and avoiding fish and shrimp-based condiments is a challenge. Tahu (tofu aka soybean curd) and its chunkier, indigenous cousin tempe (soybean cake) are an essential part of the diet, but they are often served with non-vegetarian condiments. For example, the ubiquitous sambal chili pastes very often contain shrimp, and kerupuk crackers with a spongy appearance, including those always served with nasi goreng, nearly always contain shrimp or fish. (Those that resemble potato chips, on the other hand, are usually fine.) You can, however, ask them to make something without meat, which can be indicated by asking for "vegetarian" or tanpa daging, tanpa hasil laut (without meat, without seafood)". Gado-gado ("salad" with peanut sauce) is typically vegetarian, nasi goreng can be if prepared without meat. Restaurants are usually willing to take special orders.
With nearly 90% of Indonesians practicing Islam, eating halal is generally not an issue, although you may need a little more effort if you travel within a Muslim minority area such as Bali, North Sumatra, East Nusa Tenggara, Papua, and North Sulawesi. Genuine halal restaurants have a certificate issued by the Majelis Ulama Indonesia (MUI) hung on their wall, and this also includes most fast food chains, however even those that do not have the certificate are by default halal except Chinese restaurants and those otherwise explicitly indicated with the word pork (babi) or non-halal. Most restaurants at hotels generally are not halal as they serve alcohol, but with the exception of Chinese restaurants, they do not generally serve pork.
Allergies are poorly understood in Indonesia. A severe soy allergy is basically incompatible with Indonesian food, since soy sauce, tofu, tempeh etc are ubiquitous. The rice-based diet makes staying gluten free easier, but cross-contamination is hard to avoid.
Eating with your hand (instead of utensils like forks and spoons) is very common. The basic idea is to use four of your fingers to pack together a little ball of rice and other things, which can then be dipped into sauces before you pop it in your mouth by pushing it with your thumb. There's one basic rule of etiquette to observe: Use only your right hand, as the left hand is deemed as impolite. Don't stick either hand into communal serving dishes: instead, use the left hand to serve yourself with utensils and then dig in.
However, eating by hand is frowned upon in "classier" places. If you are provided with cutlery and nobody else around you seems to be doing it, then take the hint. Equally common are chopsticks, forks, spoons, and knives, although knives are somewhat rare, except for upscale restaurants. It is considered polite and a sign of enjoyment to eat quickly, and some people view burping as a compliment.