Satay and sambal: 12 essential dishes to experience in Indonesia

Indonesia, the world's largest archipelagic nation, spans 1,904,569 square kilometers (735,358 square miles) and is home to a rich tapestry of cultures and influences.

With such diversity, capturing the essence of Indonesia's culinary landscape in just a few paragraphs is no easy feat.

“Indonesian food culture is shaped by regional traditions across 17,500 islands, 38 provinces, and 700 distinct dialects,” explains renowned Indonesian cookbook author William Wongso.

“The flavors of Indonesia vary greatly. For instance, a 1.5-hour flight from Aceh in the west to West Sumatra still brings you to entirely different taste profiles, despite their proximity,” says Wongso.

At 75, the author of 'Flavors of Indonesia: William Wongso’s Culinary Wonders' reveals that despite decades of traveling and sampling Indonesian cuisine, he still hasn’t encountered every regional dish.

For example, in the Moluccas on Indonesia’s eastern side, historically known as the 'Spice Islands,' chefs favor fresh spices such as cloves, nutmeg, and cinnamon. In contrast, Aceh’s cuisine leans on dried spices, influenced by India, Arabia, and China.

Padang (or Minangkabau) cuisine from West Sumatra is rich with coconut cream, chiles, shallots, curry spices, and fragrant roots like ginger and galangal, complemented by aromatic herbs such as turmeric leaves, kaffir lime leaves, and lemongrass.

Javanese chefs are masters in crafting three distinct spice pastes: red (chiles, shallots, and garlic), white (candlenuts, shallots, and garlic), and yellow (candlenuts, shallots, garlic, and turmeric).

“Central Java’s flavor profile is sweeter than that of Eastern Java,” Wongso notes.

Excited to dive into Indonesia's rich culinary diversity? Here are a few dishes that showcase the range of mouthwatering flavors waiting to be discovered.

Beef rendang

It’s no exaggeration to say that beef rendang is one of the most flavorful dishes in the world.

Rendang, a dry curry dish tied to the Minangkabau ethnic group of West Sumatra, is an excellent way to preserve meat—an essential practice for the Minangkabau people during their journeys.

There isn’t a single, universal recipe for rendang. “In West Sumatra, with its 900 districts, each area has its own variation of rendang,” explains Wongso.

One of the most common meats used in rendang is beef, which is slow-cooked in coconut milk and a blend of spices like lemongrass, galangal, garlic, turmeric, ginger, and chiles. The result is tender meat coated in a rich, reduced curry sauce.

Tempeh

A rising star in plant-based diets globally, tempeh has actually been a staple in Javanese cuisine for over 400 years.

In October 2022, even Google celebrated tempeh with its own special day.

This low-fat, high-protein meat alternative is made by fermenting soybeans in banana leaves—and sometimes other types of leaves—for two to three days, transforming into a firm, white block with a moldy, chunky texture.

Its flavor is often described as a blend of nutty and earthy mushroom notes, with a hint of sweet soy fragrance.

Tempeh can be cooked just like any meat—baked, fried, grilled, or boiled into various dishes. In Indonesia, it’s frequently deep-fried and enjoyed as a delicious snack.

Satay

A favorite at Southeast Asian restaurants worldwide, satay—or sate, as it’s known locally—is believed to have originated in Java.

The way these skewers are prepared differs by region, with variations in the meats, vegetables, spices, sauces, and marinades used.

One of the most popular variations in Indonesia is chicken satay, which is served with a sweet peanut sauce that carries just a touch of spice.

Nasi goreng

If there’s one dish that truly represents Indonesia’s diverse culture, it’s nasi goreng, which literally means 'fried rice.'

Every family has its own take on this dish, using a variety of ingredients and accompaniments. However, most recipes share key ingredients like terasi (shrimp paste) and kecap manis (a sweet, thick soy sauce).

These essential condiments give Indonesian fried rice its distinctive flavor.

Often topped with a perfectly fried sunny-side-up egg and served with crunchy shrimp crackers (or kerupuk), nasi goreng is a flexible dish enjoyed at any time of day.

A dish with Chinese influences, nasi goreng is just as beloved in Singapore and Malaysia as it is in Indonesia.

Kerupuk

While prawn crackers are a common snack in several countries, especially Indonesia and Malaysia, it was Indonesia that introduced them to the Dutch, who then brought them to Europe.

Often considered the perfect side to any meal, a piece of kerupuk can double as an edible spoon, perfect for scooping up extra sauce or sambal.

Indonesian kerupuk is also used as a topping for soto, a traditional Indonesian soup. (See below)

Soto Ayam

Like many other Indonesian dishes, soto (soup) has different flavors depending on which region of the archipelago you’re in.

One of the most popular varieties of soto in Indonesia is soto ayam (chicken soup), though it comes in many regional variations.

Among the many types of chicken soto, the East Javanese versions, such as soto ayam Madura or Ambengan, are particularly beloved. They feature a clear broth and are packed with garlic, shallots, turmeric, and tender chicken pieces.

Koya powder, a special blend of crushed prawn crackers and fried garlic, is sometimes added to soups like soto ayam Lamongan to enhance the dish’s rich umami flavor.

Gado gado

For a simple yet delicious Indonesian national dish, chop up blanched vegetables, hard-boiled eggs, and top with a generous ladle of peanut sauce—voila, gado gado.

The classic Indonesian peanut sauce for gado gado is made by grinding roasted peanuts and mixing them with chiles, shrimp paste, tamarind pulp or juice, along with a touch of sugar and salt for balance.

Known as mix mix, this popular salad dish often includes fried tofu or tempeh slices and crispy fish cakes as additions.

Sambal

Although sambal isn't one of Indonesia's five official national dishes—alongside nasi goreng, rendang, soto, sate, and gado gado—many Indonesians would argue no meal is complete without it.

Sambal is a flavorful relish made by blending chile peppers with a variety of ingredients, such as shrimp paste, sugar, salt, and lime juice.

Today, sambal is a key component in many iconic Indonesian dishes, from nasi goreng to gado gado.

Legend has it that Portuguese and Spanish sailors introduced a version of chile peppers to Indonesia, but it was in Java that they were first ground into sambals.

It’s said that there are over 100 different types of sambal across Indonesia. One of the most popular is sambal terasi, which blends chile peppers, garlic, tomatoes, shrimp paste, limes, salt, and sugar.

Indomie

Though not a dish itself, Indomie may well be Indonesia’s most famous food brand.

Since 1972, Indomie’s delicious and convenient instant noodles have gained a massive global following.

It’s frequently named the most beloved brand in Indonesia and has been recognized by international media as one of the best instant noodle brands worldwide.

If you’re new to Indomie, try a packet of Indomie mi goreng (barbecue chicken), and you’ll probably become a fan too.

Jamu

When asked about the secret to his good health during the Covid-19 pandemic, Indonesian President Joko Widodo credited jamu as his go-to remedy.

Jamu is a traditional Indonesian herbal drink made from a blend of plants and spices, with ginger and turmeric being two of its most common ingredients. It’s believed to help strengthen the immune system.

There are countless ways to prepare jamu, each recipe offering a different combination of herbs and roots.

In 2019, Widodo shared his own jamu recipe on his Instagram, which includes temulawak (Javanese ginger) among other ingredients.

The herbs and spices are ground into a concentrated juice, which is typically served warm for maximum effect.

The president also mentioned that he has been drinking jamu every day for the past twenty years, and during the pandemic, he increased his intake to three times a day.

Recently, jamu-inspired juice brands have been emerging globally, bringing the traditional Indonesian drink to new markets.

Babi guling

A few things come to mind when we think of Bali – the idyllic beaches, the lush rice terraces, and for many, the famous babi guling, or roasted suckling pig, that’s a must-try dish on the island.

The pig is coated in turmeric and stuffed with a flavorful spice mix made from coriander seeds, lemongrass, Asian lime leaves, salam leaves, chilies, black pepper, garlic, red shallots, ginger, and kencur before being slow-roasted on a spit.

Every part of the pig is savored – from the meat used for satay and tender pork slices to the crispy crackling and intensely flavored intestines.

Typically, it’s served with a side of rice, spicy broth, and an assortment of condiments to complement the rich flavors.

This dish is largely confined to Bali, as it is rarely found elsewhere in Indonesia, where most of the population follows Islam and refrains from eating pork due to religious restrictions. In contrast, the majority of Balinese people are Hindu.

Rijsttafel

And of course, we must mention rijsttafel, the iconic Dutch ‘rice table’ that showcases a grand array of Indonesian dishes.

Rijsttafel is a grand feast consisting of numerous small Indonesian dishes, each offering a variety of flavors and varying degrees of spiciness all in one meal.

Though not originally a part of traditional Indonesian food culture, rijsttafel was created during Dutch colonial times. It involved serving a selection of Indonesian dishes – from mild to fiery – in small portions for European guests.

Today, rijsttafel remains a popular feature in Indonesian restaurants both in the Netherlands and in Indonesia itself.

As Wongso explains, the rijsttafel tradition helped many classic Indonesian dishes gain recognition outside Asia, contributing to their global appeal.