Beef Based
Commonly made of beef, cooked with special sauce which contains a lot of coconut milk and chili.
Rendang
Jakarta's vegetable salad bathed in classic peanut sauce. At its base are boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.
Gado-gado
Originated in Jakarta, this rice is cooked in coconut milk and commonly includes various meat and vegetable .
Nasi Uduk
Chicken meat on skewers then grilled with charcoal BBQ. Usually served over peanut sauce and sweet soy sauce.
Chicken Satay
Fish and tapioca cakes from Palembang.
Pempek
Soup made using beef tails, usually diced, and then braised in clear, rich beef broth.
Oxtail Soup
Fried croquettes which are either potato based or made from corn.
Perkedel
Rice, fried along with sweet, thick soy sauce called kecap and garnished with acar, pickled cucumber and carrots.
Nasi Goreng
Aceh originated fried chicken that are marinated in spices served with piles of fried aromatic leaves and a side of sambal.
Ayam Tangkap Aceh
Indonesia's streetfood version of dim sum (traditional steamed fish dumplings) usually comes with steamed potato, cabbage, egg, and bitter gourd, and is served with a boiled peanut sauce similar to gado-gado.
Siomay
A beef stew from East Java that goes heavy on the keluak nut to give it a nutty flavor and a deep, black color.
Rawon
Sweet jackfruit stew, boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender it falls apart with little chewing. Other spices are thrown into the mix but teak leaves give it a brown coloring.
Gudeg
Savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers
Bubur Ayam
Braised chicken in coconut milk which remains a staple on tables around the end of Ramadan when it's served with packed rice cakes (ketupat).
Opor Ayam
Food (usually fishes) marinated with herbs and spices then wrapped using banana leaves.
Pepes
Padang's skewers of meat, often include beef pieces, beef tongue, and offal, grilled over hot flaming charcoal, and served over ketupat, and then covered in a thick brown colored sauce, and sprinkled with crispy shallots.
Sate Padang
Pickled vegetable salad topped with a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber. The kerupuk / cracker crunch comes from a yellow disc made with egg noodles.
Asinan Sayur
Made from tofu, packed rice cake and bean sprouts topped with peanut sauce.
Ketoprak
Chicken dish from Central Jawa, wrapped using banana leaves and dominated with sour and spicy flavour.
Garang Asem
Another famed fish cake from Palembang, but it's wrapped in banana leaves before being grilled over charcoal.
Otak-otak
One of Jakarta's beef dish, boiled with aromatic herbs like lemongrass and bay leaves, then flavored with candlenut, galangal, garlic, and shallots, and finally often a combination of both fresh cow milk and coconut milk are added to make the soup creamy.
Soto Betawi
Kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird's-eye chili and shrimp paste.
Cah Kangkung
Yellow rice assembled out of other Indonesian dishes and complements.
Nasi Kuning
A spicy grilled chicken dish from Lombok
Ayam Taliwang
A popular Javanese dish consisting of a mixture of vegetables, dried fish, chili, and coconut flesh. The combination of ingredients is then traditionally steamed in banana leaves.
Botok