indonesian traditional food – Indonesia offers a diverse culinary destination, with each region having its own unique dishes. As a culinary enthusiast, you need to know what are the iconic Indonesian dishes that have become famous worldwide. Curious?
Top Indonesian Traditional Food
1. Rendang
Who doesn’t know this typical dish from West Sumatra? Slices of beef cooked with authentic Padang spices that are rich in flavor.
There are two cooking processes for this beef dish rich in spices. To make rendang, it takes a minimum of 4 hours to turn the rendang beef dark black and the spices dry like bran.
Rendang cooked in a short time with thick coconut milk is called “kalio,” where the sauce texture is still thick and the meat is not so dry.
The ingredients needed to cook rendang include beef, coconut milk, chili, pepper, galangal, turmeric, ginger, shallots, garlic, and other spices. Because it is cooked for a long time and uses natural spices, rendang can last for days.
Its taste becomes even more delicious, perfect to be enjoyed with warm rice. It’s no wonder that rendang has been crowned as one of the most delicious foods in the world. If you want to learn how to cook authentic rendang, you can get the e-book version of “Resep Masakan Minang Warisan Sari Ratu” by Gaza Saleh Ali Auwines.
2. Sate Kambing
Next Indonesian traditional food is Sate. Sate is also one of the foods that is easy to find in Indonesia. Satay is a typical Indonesian dish that uses chicken, beef, goat, rabbit, or buffalo meat as its main ingredient.
The meat is cut, marinated with spices, and then grilled until cooked. After that, satay is served with various sauces, ranging from peanut sauce to soy sauce.
Interestingly, each island has satay with different versions. Starting from Padang Satay from Minangkabau, Madura Satay, Tegal Satay, Klathak Satay, Lilit Satay, Ponorogo Satay, Ambal Satay, and Buntal Satay. Goat Satay Recipes
What distinguishes each satay is the selection of meat and complementary sauces. Satay is very suitable to be enjoyed with white rice or lontong, pickled cucumbers, and crackers.
3. Nasi Goreng
Has anyone never tasted fried rice? Surely almost everyone knows this culinary delight. In addition to being delicious, fried rice is an easy dish to cook.
There are many versions of fried rice, such as village fried rice, green fried rice, Javanese fried rice, anchovy fried rice, seafood fried rice, sundanese fried rice, mixed fried rice, and more.
Fried rice is usually served for breakfast or as an evening meal. For those who often hunt for culinary delights in the evening, you might come across the tempting aroma of street food carts selling fried rice, which is irresistible. It’s no wonder that fried rice is also recognized as one of the tastiest dishes in the world.
4. Bakso
Bakso is a dish made from finely ground beef mixed with spices, flour, and flavor enhancers. The mixture is shaped into balls and then boiled until cooked.
Bakso is served with beef broth along with complementary ingredients such as yellow noodles, rice vermicelli, tofu filled with meatballs, and chopped celery leaves.
Nowadays, bakso has been modified in many variations such as cheese-filled meatballs, spicy meatballs, meatballs with eggs, and even jumbo-sized meatballs. Don’t forget to enjoy bakso with soy sauce, sauce, or spicy sambal to enhance the flavor.
5. Soto Indonesian
Soto, Coto, Sauto, Tauto are typical Indonesian dishes, similar to soup with chicken or beef broth. Soto usually uses two types of meat, namely chicken and beef.
Soto ayam has a yellowish broth with a savory and fragrant taste. The yellow color comes from turmeric, shallots, and garlic as the basic spices. Meanwhile, beef soto is usually clear or coconut milk-based.
Soto can be found in every region, especially in Java island. There are many variations of soto in Indonesia, such as Soto Lamongan, Soto Kudus, Soto Betawi, Soto Bandung, Soto Padang, Soto Jepara, Soto Banjar, Coto Makassar, etc.
Soto is served with various side dishes that vary in each region. Soto Bandung is served with radish and fried soybeans, Soto Kudus is served with boiled bean sprouts, Soto Lamongan is served with shredded cabbage, tomatoes, and koya, etc.
Soto is best enjoyed warm, especially during rainy days or when feeling unwell. The protein and various spices contained in a bowl of soto can help restore stamina and warm the body.
6. Rawon
Rawon is indonesian traditional food a specialty dish from the city of Surabaya that is similar to beef soup but has a thick black broth. Although its broth is not like typical soup, rawon has a distinctive taste and is always yearned for by enthusiasts of East Javanese cuisine.
The black color of rawon is due to the use of kluwek in its broth. Kluwek fruit is a black-colored fruit that gives a unique color and flavor to the dish.
Rawon is served with slices of beef, boiled bean sprouts, salted eggs, and shrimp crackers. Don’t forget to add lime juice and sambal to add freshness when enjoying this dish.
7. Gado-Gado
Gado-gado is a typical dish from Jakarta that is healthy because it consists of boiled vegetables such as water spinach, carrots, chayote, lettuce, cucumber, and slices of tempeh drizzled with savory peanut sauce.
In West Java, Gado-gado is called Lotek. Similar in appearance but with different flavors. Lotek uses peanut seasoning, garlic, galangal, and tamarind, giving it a stronger aroma and a sweeter taste compared to Gado-gado.
Gado-gado can be eaten with rice cake (lontong) or steamed rice. The price of Gado-gado is also quite affordable, with a serving of Gado-gado priced around Rp 10,000 ( $0.63 ) – Rp 15,000 ( $1 ) only.
8. Nasi Padang ( Padang Rice )
Padang Rice is essentially steamed rice served with various Padang-style dishes such as rendang (beef stew), fish curry, grilled chicken, poached chicken, omelette, dry tempeh, minced meat, boiled cassava leaves, and green chili paste.
What’s interesting about enjoying Padang Rice at a restaurant is the serving style. You can enjoy it where all the dishes are served on the table, so you can simply choose the dishes you want to eat. Another way is to directly order a portion of Padang Rice without having to request it to be served on the table.
The most popular way to enjoy Padang Rice is by taking it away. Many people find this method most enjoyable because you get a larger portion of rice compared to eating at the restaurant. The rice also tastes better because all the gravy is poured over it, allowing the flavors to absorb perfectly.
Although the taste of this typical Padang mixed rice tends to be spicy, many foreigners are crazy about Padang Rice.
9. Indonesian Chili Sauce
Chili sauce is a must-have menu item for Indonesians when enjoying any cuisine. It feels incomplete to eat without chili sauce, especially if the sauce is made fresh and not from a package.
Chili sauce is a rice accompaniment made from red/green chili peppers, bird’s eye chili peppers, shallots, garlic, salt, and sugar, ground until partially smooth. Chili sauce has a refreshing spicy taste. There are many variations of chili sauce in Indonesia, such as tomato chili sauce, bajak chili sauce, korek chili sauce, matah chili sauce, green chili sauce, shrimp paste chili sauce, anchovy chili sauce, stink bean chili sauce, mango chili sauce, etc.
10. Pempek Palembang
Pempek Palembang is definitely a top choice for enjoyment because of its savory and delicious taste.
Pempek is a typical Sumatran cuisine made from mashed mackerel, snakehead fish, or catfish mixed with sago flour and spices. The mixture is kneaded until firm and then boiled in boiling water. After that, the pempek is fried and served with cuko sauce. Cuko sauce is made from boiled brown sugar and vinegar.
Pempek comes in various types, such as kapal selam (pempek filled with egg), lenjer (long-shaped pempek), ada’an (round-shaped pempek), pempek egg, fish skin pempek, and curly pempek.
Pempek has a savory, sweet, sour, and spicy taste, making it perfect as a snack with family or as a gift for family or friends.
11. Bangka Noodle (Bangka Belitung)
Mi Bangka, or known as Bangka noodles, is one of the traditional dishes of the Bangka island community.
For the people of Bangka, noodles are known as “mien” and “mian,” which are influenced by Hakka cuisine.
As the people of Bangka migrate to various regions, the distinctive Bangka noodle dishes have spread to many areas in Indonesia.
12. Seruit (Lampung)
Seruit is a traditional dish from Lampung province, Indonesia, known for its rich flavors and cultural uniqueness. This dish primarily consists of freshwater fish, which can be selected from various types such as balide fish, layis, or baung.
The fish is then cooked by frying or grilling after being seasoned with a mixture of garlic, turmeric, salt, and ginger, giving it a distinctive aroma and flavor. What makes Seruit special is its sambal, which is a combination of tempoyak—a fermented durian fruit—and shrimp paste, with a touch of fresh lime juice providing a hint of sourness.
Seruit is usually served with raw or boiled vegetables such as cassava leaves, pumpkin, jengkol, and eggplant. This dish is not just food; it also symbolizes the values of togetherness and the traditions of the Lampung community, known as ‘nyeruit’ or ‘muju,’ which means eating together with friends, relatives, or family.
13. Kerak Telor
Kerak Telor is a signature dish of Betawi cuisine with a rich history and tradition. This dish is made from white glutinous rice mixed with chicken or duck eggs, and it is complemented with dried shrimp (ebi) that has been roasted dry and fried shallots.
The spices used include a mixture of roasted coconut, red chili, lesser galangal, ginger, turmeric, ground lemongrass, whole pepper, salt, and granulated sugar, all of which are ground and mixed into the batter. Kerak Telor was created in the 1920s by the Betawi community living in the Menteng area of Central Jakarta as a result of culinary experiments with the abundant coconut in the region. Initially,
Kerak Telor was a prestigious food enjoyed only by the upper class during the Dutch colonial period, but over time, it became more affordable and enjoyed by people from all walks of life.
14. Karedok (A Flavorful Sundanese Salad)
Karedok is a traditional Sundanese salad originating from West Java. This dish consists of various fresh and fiber-rich raw vegetables, such as cucumber, green beans, cabbage, eggplant, and basil leaves. These vegetables are then mixed with a spicy and savory peanut sauce made from peanuts, red chili, shallots, garlic, lesser galangal, palm sugar, and tamarind.
Karedok is typically served as a side dish with steamed rice or as an appetizer. Its fresh and spicy taste is perfect for enjoying in hot weather. Additionally, karedok is also a great choice for those who want to eat healthy and nutritious food.
15. Garang Asem (Jawa Tengah)
Garang Asem is a traditional dish from Central Java made from chicken or fish wrapped in banana leaves and steamed. This dish has a sour and refreshing taste, derived from the use of “belimbing wuluh” (bilimbi fruit) as one of its seasonings.
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Conclusion
In conclusion, Indonesian traditional food offers a rich tapestry of flavors, textures, and cultural heritage that beckons adventurous eaters to explore its culinary wonders. From the iconic rendang of Padang to the refreshing gado-gado of Jakarta, each dish tells a story of Indonesia’s diverse landscapes and vibrant communities.
Whether you’re indulging in the spicy richness of sambal or savoring the delicate balance of flavors in kerak telor, Indonesian cuisine promises an unforgettable gastronomic journey.
So, whether you’re a seasoned foodie or an eager newcomer, make sure to sample these 12+ Indonesian traditional foods and embark on a culinary adventure like no other.
