The traditional foods of Indonesia never quite get the credit they deserve. Thousands of islands spread across three time zones ensure a culinary diversity like no other nation.
The country’s signature dishes, from fried rice, noodles and satay, are all very accessible and simple to make. Still, Indonesia’s culinary heritage comprises many rich and complex flavors, such as the famed rendang (beef coconut curry).
Rice and spicy sambal chili paste are mainstays of the cuisine and, with the prevalence of vegetables, soybean and tofu, vegetarians won’t go hungry. Home to the famed Spice Islands, Indonesia has influenced the cuisines of many lands but has also in turn embraced elements of Chinese and Dutch food heritage. While there is no shortage of high-end eateries, the most rewarding experiences will almost certainly be found in the teeming night food markets.
Here's our guide to the best things to to eat and drink in Indonesia.
Any guide to Indonesian food will almost certainly start with Indonesia’s answer to the humble fried rice dish. Nasi goreng ayam (fried chicken rice) is a staple but expect all manner of regional nuances. The classic version is fried in sweet soy sauce, chili and other subtle spices with a large prawn cracker and a fried egg on top. The mie goreng (fried noodles) variant is just as ubiquitous across Indonesia. These are cheap street eats for less than $2.
Where to try it: Egoiste Beach Restaurant, Gili Trawangan
Sate (or satay) is another cheap street food that has transcended its humble origins. It’s virtually a mainstay of Asian restaurants the world over. This crowd-pleasing street snack consists of small chunks of skewered chicken grilled over a charcoal fire. Sate'ssecret weapon is the thick, dark peanut paste with a sweet, tangy flavor. As well as chicken, street vendors serve up sate goat, beef and seafood. It is reputedly one of ex-US President Barack Obama’s childhood favorites.
Where to try it: Sate Khas Senayan, Jakarta
Unique for the world’s largest Muslim nation, babi guling (spit-roast pig) is a characteristic Bali creation. It is stuffed with garlic, lemongrass, shallots and chili before hours of slow roasting on the spit. Aside from specialist babi guling vendors, you’ll likely need to preorder this a day before. You get a big chunk of succulent meat with turmeric-marinated dark crispy skin alongside steamed rice, vegetables and spicy sambal chili paste.
Where to try it: Ibu Oka or Warung Nia Seminyak, Ubud, Bali
Simmered in coconut milk and exotic spices, rendang (beef coconut curry) is perhaps the crown jewel of Indonesian cuisine. It is slow cooked until the liquid reduces into a thick, dark paste. It elicits a rich, almost sate-like texture but with a very unique mix
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