Indonesian Dishes
96 dishes with allergen safety information
Dietary preferences
Select to show dishes matching these dietary preferences
Allergen safety
Gulai
A rich, aromatic Indonesian curry originating from Sumatra, likely influenced by Indian cuisine. Meat, seafood, or vegetables are cooked in coconut milk with a complex spice paste until the sauce thickens. Often called the Indonesian curry.
Iga Senyet
Balinese-style ribs marinated in kecap manis, garlic, ginger, and spices, slow-cooked until tender, then finished on a grill or in hot oil for a crispy exterior. Served with sambal that is pounded fresh, rice, and fried shallots.
Ikan Bakar
Indonesian charcoal-grilled fish, popular across the archipelago. Whole fish is marinated in a spice paste, often wrapped in banana leaves, and grilled over coals. Served with sambal and fresh vegetables. Jimbaran beach in Bali is particularly famous for it.
Ikan Goreng
Indonesian deep-fried fish, marinated in turmeric, garlic, shallots, and tamarind before frying until golden and crispy. Various fish types are used depending on the region. Typically served with sambal, rice, and fresh vegetables.
Kaledo
A spicy beef bone soup from Palu, Central Sulawesi. Large beef bones with marrow are served in a clear, aromatic broth. Diners use a straw to extract the rich bone marrow — a central part of the eating experience.
Kepiting Saus Padang
An Indonesian spicy crab dish with a bold chili sauce from the Padang culinary tradition. Whole crabs are cooked in a thick, fiery red sauce of chilies, garlic, shallots, tomato, ginger, and lemongrass, sometimes finished with egg for a creamy texture.
Ketoprak
A vegetarian street food from Jakarta. Fried tofu, steamed rice cakes, rice vermicelli, bean sprouts, cabbage, and cucumber are tossed in a sweet peanut sauce and topped with crackers and fried shallots.
Ketupat
Compressed rice cakes cooked inside woven palm or coconut leaf pouches, forming a distinctive cube shape. A symbol of Lebaran (Eid) celebrations, ketupat is served alongside rendang, opor ayam, and various curries.
Kolak
A warm Indonesian dessert of fruit simmered in sweetened coconut milk and palm sugar, often flavored with pandan leaves. The most common versions feature banana or sweet potato. Especially popular during Ramadan as an iftar treat.
Krengsengan
A spiced meat dish from Surabaya, East Java, commonly made with goat or beef. The meat is cooked in a kecap manis-based reduction with garlic, shallots, chili, and aromatic spices until the sauce is thick and caramelized.
Kue Ape
A Jakarta street snack with a distinctive shape — soft and thick in the center with thin, crispy edges. Made from a batter of rice flour, all-purpose flour, coconut milk, and pandan extract, cooked in a small round pan. A nostalgic childhood treat.
Kue Lapis
A colorful steamed layered cake popular across Indonesia, Malaysia, and Singapore. Made from rice flour, sago, sugar, coconut milk, and food coloring, each layer is steamed separately to create a bouncy, sticky, chewy pudding-like texture.
Kue Putu
A steamed cake made from glutinous rice flour colored green with pandan leaves, filled with palm sugar, and steamed in bamboo tubes. Served dusted with freshly grated coconut. A nostalgic street food snack recognized by its distinctive whistle from the steam.
Kwetiau Goreng
Indonesian stir-fried flat rice noodles of Chinese origin. Wide rice noodles are wok-fried with soy sauce, garlic, vegetables, and a choice of meat, seafood, or egg. A staple at Chinese-Indonesian eateries and street stalls.
Laksa
A rich, spicy noodle soup found across Southeast Asia, popular in Indonesia. The two main varieties are creamy curry laksa made with coconut milk and sour tamarind-based asam laksa. Commonly served at hawker centers as a hearty main course.
Lapis Legit
A luxurious Indonesian layered spice cake with Dutch colonial origins. Made from 18–30 individually baked layers of egg yolks, butter, sugar, flour, and warm spices like nutmeg, cinnamon, and cloves. A prized festive cake, especially during holidays.
Lemper
Indonesian snack of glutinous rice filled with seasoned shredded chicken or floss, wrapped in banana leaf, then steamed or grilled. The sticky rice is cooked in coconut milk, giving it a rich, creamy texture. Popular at celebrations and as street food.
Lontong Sayur
Compressed rice cakes (lontong or ketupat) served in a coconut milk vegetable curry, typically with chayote and long beans. A common breakfast dish across Java, often accompanied by sambal, fried shallots, and boiled egg.
Martabak Manis
A thick, fluffy Indonesian sweet pancake, one of the country's most popular street desserts. A yeasted batter is cooked in a special pan, creating a spongy texture with many pores, then generously filled with chocolate, cheese, peanuts, or condensed milk.
Martabak Telur
An Indonesian savory stuffed pancake with Middle Eastern roots. Thin dough is filled with seasoned ground meat, beaten duck eggs, and sliced green onions, then pan-fried until crispy. Served with pickled vegetables and sometimes curry sauce.
Mie Aceh
Bold, aromatic noodles from Aceh, northern Sumatra, reflecting Indian, Arab, and Chinese influences. Thick yellow wheat noodles are stir-fried or served in a deeply spiced curry-like broth, typically with beef, seafood, or goat.
Mie Ayam
A popular Indonesian noodle dish of Chinese origin. Boiled wheat noodles are topped with diced seasoned chicken, soy sauce, and sometimes mushrooms. Often served with a separate bowl of chicken broth and garnished with fried shallots and greens.
Mie Goreng
Indonesian stir-fried noodles, a ubiquitous street food and restaurant dish. Wheat egg noodles are wok-fried with vegetables, meat or seafood, kecap manis, soy sauce, and garlic, typically topped with a fried egg and crispy shallots.
Mie Kocok
A noodle soup from Bandung, West Java, named after the method of shaking noodles in hot water. Flat yellow noodles are served in a rich beef bone broth with boiled tendon, bean sprouts, scallions, and often bone marrow.