40 Essential Indonesian Dishes You Can’t Miss

In a survey conducted by Dinogo a few years back, our readers crowned rendang as the world’s most delicious dish. It’s time to shine a light on Indonesia’s rich culinary scene, which truly deserves the spotlight.

Get ready to explore an irresistible selection of noodle soups, spicy curries, fish wrapped in banana leaves, and crunchy vegetable salads drizzled with sweet peanut sauce.

Here are 40 Indonesian dishes we simply can’t live without.

1. Sambal

Though technically a condiment, sambal – the spicy chili sauce – is an essential part of every Indonesian meal.

No dish feels complete without a generous scoop of sambal, a fiery mix of chilies, pungent fermented shrimp paste, zesty lime juice, sugar, and salt, all ground together with a mortar and pestle. It’s so cherished that some restaurants have made sambal their signature offering, with unique variations like young mango, mushroom, and even durian.

Pedas Abis, Waroeng Spesial Sambal, Jl. RM. Said No.39, Solo, Surakarta

2. Satay

These mouthwatering skewers of meat sizzle over fiercely hot coals, with fans keeping the smoke at bay. Whether made from chicken, goat, mutton, or rabbit, these tender bites are marinated in turmeric, grilled to perfection, and then generously topped with a rich peanut sauce.

While other countries may claim to have invented satay, Indonesians proudly regard it as their own national dish, born from street vendors and popularized by Arab merchants. Every vendor adds their own flair, but “Sate Madura” stands out, often served with rice cakes (ketupat) and diced cucumber and onion, and recognized by its distinctive boat-shaped carts.

Sate Ragusa serves legendary satay with roots dating back to the 1950s. Their signature spaghetti ice cream is the perfect treat to cleanse your palate after a flavorful meal.

Sate Ragusa, Jl. Veteran 1 No. 10, Gambir, Jakarta

3. Bakso

A popular dish among students, this savory meatball noodle soup gained worldwide attention when U.S. President Barack Obama recalled it as one of his favorites during a visit to Jakarta.

The meatballs—whether springy or chewy, the size of golf balls or larger—are made from a mix of chicken, beef, pork, or sometimes an unidentifiable combination. Typically sold from street-side pushcarts known as kaki lima, bakso is topped with fried shallots, boiled eggs, and wontons.

Bakso Lapangan Tembak Senayan, Jl. Gerbang Pemuda 1, Senayan, Jakarta

4. Soto

This traditional meat soup features a flavorful broth and ingredients that vary across Indonesia’s many islands.

Street vendors often serve a simple, clear soup flavored with chicken, goat, or beef. In Jakarta, the Betawi people’s version, soto Betawi, stands out with its rich, sweet coconut milk base. It’s topped with crispy shallots, fried garlic, and as much sambal as you dare.

Kafe Betawi, No. 1, Grand Indonesia Mall, West Mall Lt. LG No. 08, Jalan MH. Thamrin No.1, Jakarta; +62 21 2358 0501

Soto Madura, Jl. Ir. H. Juanda No. 16, Gambir, Jakarta

5. Nasi Goreng

As Indonesia’s iconic national dish, nasi goreng is a flavorful twist on Asian fried rice, typically made with sweet, thick soy sauce known as kecap (pronounced ‘ketchup’) and topped with pickled cucumber and carrots. For a more adventurous experience, try nasi gila (“crazy rice”), where you can discover various meats hidden within the rice—yes, those are slices of hot dog.

Menteng Plaza, Lantai Ground, Jl. HOS. Cokroaminoto No. 79, Menteng, Jakarta

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6. Gado-gado

Gado-gado, which literally means “mix-mix,” is often used to describe chaotic situations – much like Jakarta itself, a true gado-gado city.

However, as a dish, gado-gado is one of Indonesia’s most beloved, featuring a vegetable salad drenched in the country’s signature peanut sauce. The dish typically includes boiled long beans, spinach, potatoes, corn, eggs, and bean sprouts, complemented by cucumber, tofu, and tempeh.

The sweetness of gado-gado intensifies as you move east across Indonesia – but in Jakarta, locals swear by the cashew sauce at Gado-Gado Boplo.

Gado-Gado Boplo, Jl. Panglima Polim IX No. 124, Daerah Khusus Ibukota Jakarta; +62 21 724 8334

7. Nasi Uduk

A beloved dish among the Betawi people, nasi uduk features rice cooked in rich coconut milk, accompanied by an assortment of meats and vegetables. It often includes fried chicken, boiled eggs, tempeh (soybean cake), anchovies, and is finished off with emping (melinjo nut crackers). Affordable, quick, and always a hit during lunchtime.

Nasi Uduk Babe Saman, a nearly 40-year-old institution, continues to draw everyone from students to celebrities, serving its flavorful offerings around the clock.

Nasi Uduk Babe Saman, Jalan Kebon Kacang 3, Jakarta; +62 21 314 1842

8. Nasi Padang

Though Singaporeans may claim it as their own, nasi padang, named after its birthplace in Sumatra, is undeniably Indonesian.

Nasi padang consists of steamed rice served with a variety of over a dozen dishes – from rich, fragrant curries with floating fish heads to chewy cow’s feet. The best way to enjoy it is to ditch the cutlery, eat with your hands, and wash it down with a refreshing sweet iced tea.

Garuda Nasi Padang, Jl. Gajah Mada no. 8, Medan, Sumatra

9. Ayam Goreng

What sets Indonesian fried chicken apart is the use of small, free-range village chickens, which, thanks to their active lifestyle, offer a richer flavor than the larger, farm-raised birds used in KFC. Variations of this fried chicken have popped up across the country, with one origin story suggesting it was founded by a polygamist, and franchisees must have multiple wives.

Ayam Goreng Suharti, Jalan Kapten Tendean No. 13, Mampang Prapatan, Daerah Khusus Ibukota Jakarta; +62 21 525 4595

10. Bakmi Goreng

Noodles often rival rice as the go-to carb in Indonesia, with varieties ranging from wide, flat kwetiau to thin, delicate vermicelli (bihun).

The best version is bakmi – thin, pencil-like noodles, stir-fried with egg, meat, and vegetables. Vendors put their own spin on the dish with unique spices, but Bakmi Gajah Mada remains the iconic favorite with a dedicated following. Some modern places even make noodles from spinach and beets.

Bakmi Gang Mangga offers a taste of Jakarta’s old city nightlife, but it’s only open after 5 p.m. For an earlier experience, head to Bakmi GM on Jl. Sunda.

Bakmi Gang Mangga, Kemurnian IV No. 38B, Gang Mangga, Glodok, Taman Sari, Daerah Khusus Ibukota Jakarta

Bakmi GM, Jl. Sunda No. 9, Thamrin, Jakarta; +62 21 390 3018

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11. Gudeg

It may not be fit for a sultan, but gudeg is undoubtedly the pride of Yogyakarta, the royal city.

This sweet jackfruit stew is slow-cooked for hours in coconut milk and palm sugar, resulting in soft, melt-in-your-mouth fruit that falls apart with barely any effort. Additional spices are added, but it’s the teak leaves that lend it a distinctive brown hue. Like nasi uduk, it’s served with rice, boiled egg, chicken, and crispy fried beef skin.

Adem Ayem, Jl. Slamet Riyadi 342, Solo

12. Rawon

A beef stew from East Java that features the bold flavors of keluak nuts, giving the dish its signature nutty taste and dark color. The broth is enhanced with garlic, shallots, ginger, turmeric, and red chili, making it both rich and spicy. The most popular version, known as Rawon Setan (Devil's Soup), can be found in Surabaya.

Rawon Setan, Jl. Embong Malang, Kota Surabaya, Jawa Timur

13. Pecel Lele

Fried catfish may catch first-timers off guard as it looks almost identical to its live counterpart. Served with rice and a zesty red and green sambal, this simple street dish is a filling and beloved staple across Jakarta.

Bakmi GM, Jl. Sunda No. 9 Thamrin | Sarinah 3 & 4 Fl, Jakarta

14. Opor Ayam

Small local eateries, or warungs, serve this traditional dish of braised chicken in coconut milk daily. However, it’s especially popular at the end of Ramadan, often paired with rice cakes (ketupat). This dish resembles a mild curry with a slightly chalky texture and requires minimal preparation, packed with Indonesia's signature spices: garlic, ginger, cumin, and coriander.

Masakan Rumah Ibu Endang, Jl. Cipete Raya No. 16C, Fatmawati, Jakarta

15. Mie Ayam

For this dish, the bakmie is boiled in savory stock and topped with tender slices of chicken braised in rich gravy. Chives and sambal add an extra kick, but when prepared properly, it needs little more. Unlike many Indonesian dishes where the sauce is key, the true secret to a great mie ayam lies in perfectly cooked al dente noodles.

Bakmi Orpha, a humble spot in West Jakarta, attracts Ferrari owners for its surprisingly delicious mie and wontons.

Bakmi Orpha, JL. Malaka II No. 25, Daerah Khusus Ibukota Jakarta; +62 21 691 2450

16. Babi Guling

Pork is rare in this Muslim-majority country, but we had to feature the roast suckling pig, a dish that inspires near hysteria on Bali, the Hindu island. The Balinese hold their food in high regard and take great care in its preparation. Before roasting, the pig is bathed in coconut water and rubbed with a fragrant mix of chili, turmeric, garlic, and ginger to ensure its juicy tenderness.

Fans of babi guling travel all the way from Jakarta to savor the crispy pork at Warung Ibu Oka – but make sure to arrive before 3 p.m. if you want to catch it while it’s fresh.

Warung Ibu Oka, Jl. Suweta sidestreet, Kuta, Bali

17. Gulai

Gulai refers to Indonesian curry dishes, particularly those from North Sumatra. These curries vary by region and depend on the types of meat and fish available. However, gulai typically features cinnamon as a key spice. While dishes like opor and rendang can be considered types of gulai, it’s worth exploring the variety of other regional options. For example, Pagi-Sore, a national chain, offers a tangy fish-head curry.

Pagi-Sore, Jl. Pondok No. 143, Padang

18. Bubur ayam

This savory rice porridge, known as bubur ayam, is a common breakfast enjoyed by everyone from blue-collar workers to government officials. Served with soy sauce, fried shallots, shredded chicken, beans, and crackers, it’s a hearty start to the day. Outside of Java, variations may include corn, cassava, and fish, while a sweeter version made with mung beans is available for those who prefer a milder breakfast without the spicy kick.

Bubur Ayam Mang H Oyo, Jl. Sulanjana No.30, Bandung, Jawa Barat

19. Bakpao

In Jakarta, gridlock may seem like a curse, but for bakpao vendors, it’s an opportunity. During peak hours, these vendors set up shop along busy streets, offering their soft, meat-filled buns to anyone in need of a snack. It’s the perfect comfort food to grab on the go.

For a sweeter bite, there are options like chocolate and green bean-filled buns, each marked with a colorful dot on top to show its flavor. You don’t have to search for them, they’ll come to you during the hectic rush.

20. Asinan sayur

For those seeking a break from Javanese sweetness, this tangy pickled vegetable salad is the perfect remedy. The key lies in its dressing, a thin peanut sauce balanced with palm sugar, which complements the sharp bite of preserved mustard leaves, carrots, cabbage, and cucumber. The crispy crunch comes from yellow krupuk made from egg noodles.

Yaya has been serving this vibrant Asinan for over 22 years, stationed right outside the famed Ragusa Ice Cream shop. He’s also known for his delicious dried-squid salad, juhi.

Outside Sate Ragusa, Jl. Veteran 1 No. 10, Gambir, Jakarta

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21. Cah kangkung

Known as water spinach, kangkung is a common river weed that gets a flavorful upgrade when stir-fried with sweet soy sauce, generous garlic slices, fiery bird’s-eye chilies, and shrimp paste. This humble plant, which thrives in any kind of soil, is a staple in many Asian cuisines. In this dish, 'cah' refers to its Chinese origins.

Santika Baru Seafood, Jl. Bendungan Hilir Raya Kav. 36A, Daerah Khusus Ibukota Jakarta

22. Pepes ikan

Pepes is a cooking method where food is steamed in banana leaves, infusing it with an earthy aroma. This technique pairs perfectly with the bold, spicy Manadonese seasonings (woku). When combined with tuna, it becomes a hearty, fiery dish with distinct flavors that require a careful, measured approach to enjoy.

Beautika, Jl. Hang Lekir No. 1, Kebayoran Baru; +62 21 722 6683

23. Pempek

Legend has it that pempek is named after the Chinese man who first made these fish and tapioca cakes in Palembang, South Sumatra. Now a local specialty, pempek comes in many forms, each with its unique shape and size.

The most famous version, called kapal selam or 'submarine', contains a whole chicken egg inside and is believed to be the most nutritious. These chewy dough balls are sprinkled with shrimp powder and served with cuka, a tangy, sweet-and-sour dipping sauce made from vinegar, chili, and sugar.

Kebon Sirih, Palembang

24. Perkadel

Despite its unpretentious look, Perkadel delivers a surprising burst of flavor. This croquette, a distant cousin of the Dutch frikandel, can be made with either a potato base stuffed with beef or a corn version called perkadel jagung.

In Bandung, late-night crowds flock to dimly lit alleys to enjoy potato fritters that are soft and tender after being deep-fried to perfection.

25. Martabak

Imagine a thick, spongy crepe made with an obscene amount of lard—this is martabak, in a nutshell.

The sweet version resembles a pancake, stuffed with gooey chocolate, peanuts, or cheese, while the savory version uses crispy pulled pastry, like filo, that is flattened in a wok and quickly mixed with egg and minced meat. It’s served with pickled cucumbers and a sweet-and-sour vinegar.

Martabak Ayah, Muhammad Daudsyah, Jl. Tgk Diblang, Kota Banda Aceh

26. Sayur asem

This tangy and refreshing tamarind-based soup is packed with vegetables and some of Indonesia’s most unique ingredients like melinjo, bilimbi, and chayote. It pairs perfectly with fried foods. A close relative, sayur lodeh, made with coconut milk, offers a sweeter alternative.

Warung Surabaya, Jl. DR. Abdul Rachman Saleh, Jakarta

27. Sop buntut

Revived in 1973 by the chef at Hotel Borobudur after spotting a government minister enjoying it on the street, oxtail soup is now beloved by Indonesians of all walks of life.

The upscale version of this dish, popular among Indonesia’s diplomatic circles, features imported Australian beef – 7,000 kilograms of it each month. It’s served with steamed rice, pickles, lime, and sambal. For a more casual experience, try Sop Buntut Bogor Cafe at Pacific Place Mall.

Sop Buntut Bogor Cafe, Pacific Place Mall, level 5, Jl. Jenderal Sudirman, SCBD, Jakarta; +62 21 5797 3238

28. Ketoprak

Don’t confuse this Ketoprak with the Javanese theatrical performance. The dish is a mix of vermicelli, tofu, rice cake, and bean sprouts, often topped with a peanut-spiced sauce. It’s a simple, carb-loaded street food, part of a group of traditional dishes prepared using a pestle and mortar.

Any street vendors

29. Balado terong

The vibrant color alone is enough to make your mouth water. This dish consists of grilled purple eggplant topped with a fiery chili sauce made from dried shrimp paste (balacan). You’ll need a generous serving of rice to balance out the spicy heat.

Seribu Rasa, Jl. Haji Agus Salim No. 128, Menteng, Daerah Khusus Ibukota Jakarta; +62 21 392 8892

30. Lontong sayur

Steamed for hours in coconut leaf wraps, lontong is a glutinous rice cake that pairs wonderfully with rich peanut sauces and hearty curries.

This dish features lontong as the base, topped with a coconut milk curry made with young papaya, soy-braised tofu, and hard-boiled eggs. Crushed krupuk provides an added crunch for a satisfying breakfast.

Pak Sule’s stand, outside the ANZ building on Jl. Gatot Subroto

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31. Rendang

Regarded as one of Padang’s most iconic dishes, rendang is a special-occasion curry that requires time and skill to prepare. The magic lies in the gravy, which envelops the beef for hours, transforming it into a tender, flavorful delight. A dried version, similar to jerky, is reserved for celebrations and honored guests.

Restoran Sederhana, Jl. Gandaria Tengah III No. 23, Jakarta; +62 21 725 0172

32. Tahu gejrot

These golden, deep-fried tofu pieces resemble little pillows behind the glass windows of their vendors' carts. Tofu, often a humble snack, is ubiquitous. In Menteng Plaza, a popular version is drenched in sweet soy sauce and chili, served in a traditional pestle and mortar.

Taman Menteng, Jl. HOS Cokroaminoto, Jakarta

33. Sop kambing

If Indonesia ever experienced a winter chill, sop kambing would be the go-to stew. This hearty soup features a rich yellow broth packed with celery, tomatoes, and generous chunks of tender goat meat. It's a dish that could make even Campbell’s soup seem bland. Be cautious if you have high blood pressure—the spicy, aromatic ingredients like ginger, lime leaf, candlenut, and spring onion bring a punch that warms you from the inside out.

Sop Kaki Kambing stands among a number of roadside street vendors, Jl. Kendal, Menteng, Jakarta

34. Siomay

Consider siomay as Indonesia's take on dim sum—steamed fish dumplings akin to China’s shaomai.

A full serving includes a steamed potato, cabbage, egg, and bitter gourd, all drizzled with a boiled peanut sauce that bears a striking resemblance to gado-gado. Siomay is a staple street food, and the best way to enjoy it is from a bicycle vendor, who carries his steamer on the back of his bike. For those seeking a crispy alternative, batagor offers a fried version instead of steamed.

Siomay Pak Lili, Jl. Geger Kalong Girang, Bandung

35. Ikan bakar

Grilled fish—no frills. In a country made up of over 17,000 islands, it’s no surprise that fish is a cornerstone of the cuisine. Though squid and prawns are also enjoyed, ikan bakar takes center stage for its meaty texture, perfect for dipping. Typically marinated in a blend of spices and paired with a soy-chili dipping sauce, it's a simple yet satisfying dish.

Ikan Bakar Cianjur, Jl. Cipete Raya No.35, Cilandak, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta; +62 21 7590 0222

36. Daun pepaya

Papaya trees grow rapidly in Southeast Asia, and their bitter leaves are perfect for sautéing. While this dish is a staple in Manado, variations across the country have made it a favorite among Indonesia’s leaf-and-seed lovers.

Bumbu Desa, Jalan Suryo No. 38, Kebayoran Baru, Daerah Khusus Ibukota Jakarta; +62 21 720 1244

37. Otak-otak

Otak-otak, another beloved fish cake from Palembang, stands out with its charming presentation—wrapped in banana leaves and grilled over charcoal. Traditionally enjoyed by Sumatrans with red chili mixed with fermented soy sauce, in Jakarta, it’s typically served with Java’s famous peanut sauce.

Harum Manis, Pavilion Apartment, Jl. KH Mas Mansyur Kav. 24, Daerah Khusus Ibukota Jakarta; +62 21 5794 1727

38. Bebek goreng

Ducks are often seen around Indonesia’s rice fields, but preparing them for the plate can be tricky. Fried duck is sometimes a challenge, as it can come out with too many small bones and overly crispy, greasy meat. Still, it deserves its place among the top 40 dishes.

Dapur Babah, Jalan Veteran I No. 18-19, Gambir, Daerah Khusus Ibukota Jakarta

Bebek Bengil, Jalan Hanoman, Padangtegal, Ubud, Kec. Gianyar, Bali; +62 361 975 489

39. Gorengan

Known simply as 'fried foods,' gorengan reigns as one of Indonesia’s most popular snack categories.

Street vendors typically offer a golden assortment of crispy treats, including tempe, cassava, tofu, fried bananas, sweet potatoes, vegetable fritters made from shredded carrot, cabbage, and bean sprouts, along with fermented soybean cakes.

Any kaki lima that serves an oil-drenched gorengan wrapped in newsprint and topped with a handful of fresh green chilies

40. Indomie

If you had to pick one food that Indonesians can’t live without, it would undoubtedly be something portable, as many are always on the move.

That’s why Indomie instant noodles have captured the hearts of the nation. Found in grocery stores, corner shops, and even carried by bicycle vendors, Indomie needs only hot water and a seasoning packet to become a quick meal that’s ready to fill the stomach.

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