Sate kambing
Goat satay
Skewered goat meat grilled over charcoal, usually served with peanut sauce and sweet soy sauce.
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Indonesian Cuisine Guide
Indonesian Allergen Guide
From peanut sauce to sweet soy: know the usual suspects before you order.
Signature flavors:Sweet soy (kecap manis), chili sambal, aromatics (garlic, shallot, lemongrass)
Common allergens:Peanuts, soy, gluten (wheat), eggs, fish-based ingredients
Frequent formats:Skewers with sauces, fried snacks with batters, soups with richly seasoned broths
Typical condiments:Bumbu kacang (peanut sauce), kecap manis, sambal, lime, fried shallots
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Sometimes Present
Wheat flour shows up in batters, dumpling wrappers, and some sauces (including certain soy sauces). Rice-based dishes can still include wheat via condiments or crackers.
Dairy
Usually Avoidable
Traditional Indonesian cooking is generally low in dairy, but specific regional soups and modern toppings (cheese, condensed milk) can introduce it.
Eggs
Sometimes Present
Eggs appear as toppings (fried egg on fried rice), inside batters, or as sides in mixed plates and dumpling assortments.
Fish
Sometimes Present
Fish appears directly (fish dumplings) and indirectly via fish sauce, seasoning pastes, or broths. Even meat dishes can be seasoned with fish-based condiments.
Shellfish
Sometimes Present
Shellfish can sneak in through shrimp paste (terasi), shrimp crackers (kerupuk), and some sambals or seasoning mixes.
Soy
Often Present
Soy is a cornerstone through kecap manis (sweet soy sauce), regular soy sauce, tofu/tempeh, and many marinades.
Sesame
Rare
Sesame is not a dominant Indonesian staple, but it can appear as a garnish or as sesame oil in modern interpretations of sauces and marinades.
Tree Nuts
Sometimes Present
Tree nuts are not universal, but spice pastes can include candlenut (kemiri), and desserts/snacks may include coconut-based toppings or nut garnishes.
Peanuts
Often Present
Peanut sauce is everywhere: satay, dumplings, fried snacks, salads, and street-food condiments often rely on peanuts for richness and heat.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Terasi (shrimp paste)
Contains shellfish and is often blended into sambal or spice pastes without being obvious on menus.
Found in: Sambal, fried rice seasonings, broths, stir-fries
Kecap manis / kecap (soy sauce family)
Soy allergen is common; some soy sauces also contain wheat, affecting gluten avoidance.
Found in: Marinades, fried rice, satay sauces, dipping sauces
Kerupuk / crackers and crunchy sides
Can be shrimp-based (shellfish) or include wheat; often served automatically alongside meals.
Found in: Fried rice, soups, street-food plates
Bumbu kacang (peanut sauce)
Peanuts are a headline risk and cross-contact can happen when sauces are made in bulk.
Found in: Satay, siomay, batagor, salads, dipping sauces
Kaldu / seasoning powders (stock base)
May contain fish, shellfish, soy, or dairy depending on brand and kitchen habits.
Found in: Soups, fried rice, stir-fries, marinades
Featured Dishes
Soto Betawi
Jakarta-style beef soup
A rich Jakarta soup with beef and aromatics, often finished with coconut milk and sometimes cow’s milk for extra creaminess.
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Siomay
Indonesian fish dumplings
Steamed fish dumplings served with tofu, vegetables, and a generous pour of spicy peanut sauce plus sweet soy.
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Batagor
Fried fish dumplings with tofu
Crispy fried dumplings and tofu filled with fish paste, typically drenched in peanut sauce and sometimes sweet soy.
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Pisang goreng
Fried banana fritters
Sweet bananas coated in batter and fried until crisp, served as a snack or dessert.
EggsGlutenTree Nuts
Nasi goreng ayam
Chicken fried rice
Smoky fried rice with chicken, aromatics, and sweet soy sauce, often topped with a fried egg and served with crackers.
SoyEggsFishGlutenShellfish
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain peanuts or peanut sauce (bumbu kacang)?
- Is any sweet soy sauce (kecap manis) or soy sauce added, and does it contain wheat (gluten)?
- Is there any shrimp paste (terasi) in the sambal or seasoning?
- Is fish sauce or seafood stock used in the broth or marinade?
- Is wheat flour used in the batter, dumpling wrapper, or fritter coating?
- Do you add egg (in the mix or as a topping), and can it be omitted?
- Is any milk, cream, butter, or cheese used (especially in soups)?
- Are crackers (kerupuk) shrimp-based or wheat-based, and can I skip them?
- Is this cooked in shared oil or on a shared grill with other allergen-heavy foods?
- Can you prepare a simpler version with sauce on the side?
- Apakah hidangan ini mengandung kacang tanah atau saus kacang (bumbu kacang)?
- Apakah ada kecap manis atau kecap/saus kedelai, dan apakah mengandung gandum (gluten)?
- Apakah sambalnya memakai terasi (pasta udang) atau bumbu lain dari udang?
- Apakah ada saus ikan atau kaldu seafood di kuah atau marinasi?
- Apakah memakai tepung terigu untuk adonan, kulit dumpling, atau pelapis gorengan?
- Apakah ada telur (diaduk di nasi/adonan atau sebagai topping), dan bisa tanpa telur?
- Apakah memakai susu, krim, mentega, atau keju (terutama untuk sup)?
- Kerupuknya dari udang atau dari tepung gandum, dan boleh tanpa kerupuk?
- Apakah dimasak dengan minyak/alat masak yang dipakai bersama makanan lain yang mengandung alergen?
- Bisa dibuat versi lebih sederhana dengan saus terpisah?
Menu Glossary
Common menu words to help identify ingredients and allergens.
kacang tanah= peanuts
Often used in bumbu kacang (peanut sauce) for satay and street foods
kacang= nuts
Can refer to various nuts; always confirm which ones
telur= egg
Common topping in fried rice and sometimes used in batters
susu= milk
Less common traditionally, but used in some soups and modern desserts
krim= cream
Can appear in rich soups like Soto Betawi or modern fusion dishes
mentega= butter
Occasional in modern cooking; ask especially for grilled items
keju= cheese
Usually a modern add-on (snacks, desserts); confirm toppings
tepung terigu= wheat flour
Key gluten source in batters, wrappers, and fritters
gandum= wheat
Often referenced when discussing gluten in sauces and flour
kecap manis= sweet soy sauce
Soy allergen; some versions may involve wheat-containing soy sauce
kecap asin= salty soy sauce
Soy allergen; may contain wheat depending on brand
saus ikan= fish sauce
Fish allergen; used as seasoning in some dishes
terasi= shrimp paste
Shellfish allergen; commonly hidden in sambal and seasonings
udang= shrimp
Shellfish allergen; also present in some crackers (kerupuk)
ikan= fish
Fish allergen; obvious in fish dumplings and hidden in sauces
wijen= sesame
Less common, but can appear as garnish or sesame oil in modern dishes
kaldu= stock/broth
May contain fish, shellfish, soy, or dairy depending on preparation
kerupuk= crackers
Often shrimp-based or wheat-based; can be served automatically
Frequently Asked Questions
Often, yes, but not always. Traditional dishes commonly rely on coconut milk rather than dairy, yet some soups (like Soto Betawi) and modern toppings can include milk, cream, cheese, or condensed milk.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Important Disclaimer
Niblu provides informational guidance based on typical ingredients and common preparation methods. Recipes vary by restaurant and region, and cross-contact can happen in shared kitchens. Always confirm allergens directly with staff.