Best Food in Indonesia: Dishes You Must Try

Indonesia is a culinary treasure trove, offering a tapestry of bold flavours, fragrant spices, and fresh ingredients as diverse as its 17,000 islands. Each dish celebrates the country’s rich and diverse heritage, drawing influences from Indian, Chinese, Middle Eastern, and Dutch cuisines while retaining its unique identity.

Whether you’re exploring the bustling streets of Jakarta, indulging in Bandung’s culinary delights, or enjoying an authentic Nasi Padang feast in West Sumatra, every dish tells a story steeped in tradition and culture. This guide takes you on a journey through the best food in Indonesia, from savoury dishes to popular street food and delectable desserts.

As Indonesia's national dish, Nasi Goreng (fried rice) holds a special place in the hearts of locals and visitors alike. The key to its rich flavour lies in a combination of kecap manis (a sweet soy sauce), aromatic shallots, garlic, and chilli. The rice is stir-fried with ingredients like shrimp, chicken, or eggs, often topped with fried shallots and served with a side of cucumber and tomato slices.

Regional variations add exciting twists. In Bali, you’ll find Nasi Goreng spiced with local sambal matah (raw sambal), while coastal areas might feature a seafood-packed version. A sunny-side-up egg and prawn crackers (kerupuk) often complete the dish, making it both satisfying and visually appealing.

Considered one of the most famous dishes in Indonesia, Rendang is a tender, slow-cooked beef curry originating from West Sumatra. Simmered for hours in a fragrant mix of coconut milk, turmeric, lemongrass, galangal, and chillies, this dish achieves an intensely rich flavour and melt-in-your-mouth texture.

This long cooking process not only infuses the meat with an intense depth of flavour but also acts as a natural preservative, a feature that makes Rendang a staple for Minangkabau travellers. Rendang is typically served with fragrant steamed rice.

Grilled to smoky perfection, Satay is one of Indonesia’s most famous dishes that’s usually enjoyed as both a quick street food snack and a sit-down meal. Skewers of chicken, lamb, or beef are marinated in a mix of turmeric, coriander, and coconut milk, then grilled over charcoal.

Satay is typically served with a rich peanut sauce, often spiced with chillies and lime for an extra kick. It’s accompanied by lontong (compressed rice cakes) and tangy pickles.

Gado-Gado translates to "mix-mix," a fitting name for this mega salad. It combines an assortment of blanched vegetables like spinach, cabbage, and bean sprouts, along with tofu, tempeh, boiled eggs, and lontong. What ties it all together is the luscious peanut sauce, made with roasted peanuts, tamarind, garlic, and palm sugar.

This dish is as nutritious as it is delicious, offering a medley of textures and flavours in every bite. Often topped with fried shallots and kerupuk for added crunch, Gado-Gado is a staple in Indonesian households.

Soto, Indonesia’s beloved traditional soup, comes in many regional varieties, each with its own unique character. Soto Ayam (chicken soup) is one of the most popular, featuring a turmeric-infused broth, shredded chicken, boiled eggs, vermicelli noodles, and lime.

In Jakarta, Soto Betawi stands out with its creamy coconut milk base and chunks of beef or offal. Meanwhile, in East Java, Soto Lamongan is garnished with koya powder, a mix of shrimp crackers and fried garlic that adds a savoury crunch. Paired with steamed rice or lontong, Soto is a comforting dish enjoyed throughout the day.

This popular dish translates to "smashed chicken." It features fried chicken that is tenderised by gently smashing it with a pestle before being served with spicy sambal, fresh cucumber, and steamed rice. Ayam Penyet is beloved for its crispy skin, juicy meat, and the fiery kick of its sambal.

Ikan Bakar (grilled fish) is a staple in Indonesian coastal regions. Fish such as snapper or mackerel are marinated in a mixture of turmeric, tamarind, garlic, and chillies before being grilled over charcoal. The smoky aroma and rich seasoning make this a must-try dish, often paired with sambal and rice.

Originating from Palembang in South Sumatra, Pempek is a savoury fishcake made from ground fish and tapioca. These chewy fishcakes are served with a tangy vinegar-based sauce called cuko and are often accompanied by diced cucumber and yellow noodles. Variations like Pempek Kapal Selam, which contains a soft-boiled egg in the centre, are especially popular

This East Javanese speciality is a black beef soup made with keluak (black nut), which gives the dish its distinctive dark colour and nutty, earthy flavour. Rawon is slow-cooked with tender beef, lemongrass, and turmeric and is served with rice, bean sprouts, salted eggs, and sambal. Its unique flavour profile makes it stand out among Indonesian soups.

A fragrant and comforting dish, Nasi Uduk consists of rice cooked in coconut milk with lemongrass, pandan leaves, and cloves. The rice is served with an array of accompaniments, including fried chicken, fried tempeh, boiled eggs, and sambal. This dish is a popular choice for breakfast and is often found in Jakarta.

Accommodation tip: If you plan on visiting Jakarta, book your stay at the ibis budget Jakarta Menteng or Pullman Jakarta Indonesia Thamrin CBD, located in central Jakarta, with convenient access to the plenty of popular restaurants and street food.

A street food staple, Bakso consists of springy meatballs made from finely ground beef or chicken mixed with tapioca starch. These meatballs are served in a clear broth, often accompanied by yellow noodles, vermicelli, fried tofu, and hard-boiled eggs.

Vendors often offer condiments like sambal, soy sauce, and vinegar, allowing diners to customise their bowls. Bakso carts are ubiquitous in Indonesia, with many locals swearing by specific vendors for the best flavours.

Indonesian Martabak comes in two delicious varieties, both of which have gained legendary status among locals and tourists.

Savoury Martabak resembles a stuffed pancake or flatbread filled with minced meat, beaten eggs, and chopped scallions, fried until crisp. Sweet Martabak, on the other hand, is a thick pancake stuffed with fillings like chocolate, grated cheese, crushed peanuts, or condensed milk. The result is a rich, indulgent treat perfect for satisfying late-night cravings.

Fried tofu, or Tahu Goreng, is a simple yet flavourful treat or side dish in Indonesia. Crispy on the outside and soft on the inside, the tofu is typically served with a drizzle of sweet soy sauce, sambal, or peanut sauce.

Indonesia’s take on chicken congee, Bubur Ayam is a warm, savoury rice porridge topped with shredded chicken, crispy shallots, boiled eggs, and soy sauce. Often served with a side of cakwe (fried dough sticks), Bubur Ayam is a hearty, comforting, delicious breakfast dish.

A unique street food from Jakarta, Kerak Telor is a savoury omelette made with glutinous rice, duck eggs, and shredded coconut, topped with fried shallots. Cooked over charcoal, it’s a traditional Betawi dish that is often associated with Jakarta’s culinary heritage.

Klepon is a traditional Indonesian dessert that’s both simple and delightful. These green glutinous rice balls, infused with pandan leaf juice, are filled with molten palm sugar. Rolled in freshly grated coconut, Klepon offers a burst of sweetness with every bite. These quintessential Indonesian treats are often sold in local markets or served at festive gatherings.

Perfect for Indonesia’s tropical climate, Es Campur is a refreshing dessert made with shaved ice, coconut milk, and colourful toppings. Ingredients like jackfruit, avocado, grass jelly, and sweetened beans are combined with a drizzle of syrup to create a visually stunning and deliciously cool treat. It’s a go-todessert for beating the heat and is widely available at street stalls.

Indonesia’s culinary landscape is a flavourful adventure that reflects its rich cultural heritage, blending diverse influences into a harmonious array of tastes and textures.

From the smoky allure of Satay to the comforting warmth of Soto, and from traditional Nasi Goreng to refreshing Es Campur, each dish tells a story steeped in tradition. Every bite invites travellers to explore the archipelago’s deep-rooted culinary treasures, promising an unforgettable gastronomic journey.