# List of Indonesian dishes

This is a list of selected dishes found in Indonesian cuisine.

## Staple foods

| Name | Origin/Popularity | Type | Description |
| Bihun | Nationwide | Rice noodles | A thin form of rice noodles (rice vermicelli). |
| Burasa | Makassar, South Sulawesi | Rice cake | Rice and coconut milk cake wrapped in banana leaves. |
| Ketan | Nationwide | Rice dumpling or rice cake | It is made from sticky rice. |
| Ketupat | Nationwide | Rice dumpling or rice cake | It is made from rice packed inside a diamond-shaped container of woven palm leaf pouch. |
| Kwetiau | Nationwide | Rice noodles | A type of noodle made from rice with sprawl-shaped. |
| Lemang | Malay and Minangkabau | Rice dish | A traditional Malay food made of glutinous rice, coconut milk and salt, cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo. |
| Lontong | Nationwide | Rice dumpling or rice cake | Pressed rice cake inside banana wrapping. |
| Mi | Nationwide | Noodles | Food made from unleavened dough which is rolled flat and cut, stretched or extruded, into long strips or strings. |
| Nasi gurih | Aceh | Rice dish | Made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma. |
| Nasi jagung | Madura and East Nusa Tenggara | Cornmeal | Boiled 'rice' substitution made from cornmeal, common in drier parts of Indonesia. |
| Nasi putih | Nationwide | Steamed rice | Steamed rice as staple food. |
| Papeda | Eastern Indonesia | Congee | Sago congee, the staple food of Eastern Indonesia. |
| Tiwul | Java | Cassava | Boiled 'rice' substitution made from dried cassava. |

## Main dishes
### Curries

| Name | Origin/Popularity | Type | Description |
| Gudeg | Yogyakarta and Central Java | Curry dish | Unripe jackfruit boiled for hours in palm sugar and coconut milk, added with spices for its sweet flavour and brown colour. Served with rice, boiled egg, chicken, and sambal krechek. |
| Gulai | Minangkabau / Nationwide | Curry dish | Indonesian curry characterised with yellow colour from turmeric and coconut milk. The most popular variants of gulai are gulai ayam, gulai kambing, and gulai otak. |
| Gulai ayam | Nationwide | Curry dish, chicken dish | Chicken cooked in a spicy, rich, yellowish, curry-like sauce called gulai. |
| Kalio | Minangkabau | Curry dish, meat dish | A type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated. |
| Kari ayam | Nationwide | Curry dish, chicken dish | A type of curry dish cooked using chicken and spices. |
| Kari domba | Malay and Minangkabau | Curry dish, meat dish | A type of curry dish cooked using lamb or mutton. It is popular during Eid ul-Adha. |
| Kari kambing | Nationwide | Curry dish, meat dish | A type of curry dish prepared with goat meat. Usually served with roti canai. It is popular during Eid ul-Adha. |
| Kari kepala ikan | Malay | Curry dish, seafood | A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. |
| Kari rajungan | East Java | Curry dish, seafood | A type of curry dish cooked using portunidae. |
| Kari udang | Sumatra | Curry dish, seafood | A type of curry dish cooked using shrimp. |
| Kuwah eungkôt yèe | Aceh | Curry dish, seafood | A shark gulai cooked using herbs and spices that are very distinctive, such as temurui leaves and kaffir lime leaves. |
| Kuwah pliek u | Aceh | Curry dish | An Acehnese gulai-like dish cooked using oilcake, melinjo, long beans, peanuts, papaya leaves, cassava leaves, kecombrang bamboo shoots, snails, and spices. |
| Opor ayam | Nationwide | Curry dish, chicken dish, meat soup | Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Eid ul-Fitr celebration in many parts of Indonesia. |
| Rendang | Minangkabau/ Nationwide | Curry dish, meat dish | Chunks of beef stewed in coconut milk and spicy thick curry gravy. It is usually served during Eid ul-Fitr. |
| Tempoyak ikan patin | Palembang | Curry dish, seafood | Catfish served in sweet and spicy fermented durian curry. |

### Meals

| Name | Origin/Popularity | Type | Description |
| Arsik | Batak, North Sumatra | Spicy fish | Mandailing-style spiced carp with torch ginger and andaliman. |
| Ayam bakar | Nationwide | Chicken dish (grilled chicken) | Charcoal-grilled spiced chicken. |
| Ayam bumbu rujak | Javanese | Chicken dish | Grilled or stir-fried chicken served with a spicy-sweet Rujak sauce. |
| Ayam cincane | Kalimantan | Chicken dish | Grilled chicken with spices. |
| Ayam geprek | Javanese | Chicken dish (fried chicken) | Crispy battered fried chicken crushed and mixed with hot and spicy sambal. |
| Ayam goreng | Nationwide | Chicken dish (fried chicken) | Spiced chicken fried in coconut oil. |
| Ayam goreng kalasan | Kalasan, Yogyakarta | Chicken dish (fried chicken) | Fried free-range chicken with kremes (crispy fried granules). |
| Ayam kecap | Java | Chicken dish | Chicken simmered or braised in sweet soy sauce. |
| Ayam kodok | Nationwide | Chicken dish | A stuffed and roasted chicken. Prepared by deboning a chicken, and then stuffing it with a mixture of seasoned meat and vegetables, and a hard boiled egg. The chicken is then optionally steamed before it is roasted. Usually served during Christmas. |
| Ayam pansuh | Kalimantan | Chicken dish | A chicken meat cooked in bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant. |
| Ayam penyet | Javanese | Chicken dish (fried chicken) | Fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. |
| Ayam percik | Malay | Chicken dish (grilled chicken) | Grilled chicken with a spicy, curry-like sauce. |
| Ayam pop | Minangkabau | Chicken dish | Padang-style skinless pale fried chicken, served with distinct sambal. |
| Ayam rica-rica | Minahasan | Chicken dish | Chicken dish served with rica-rica condiment. |
| Ayam taliwang | Lombok, West Nusa Tenggara | Chicken dish (roasted chicken) | Grilled or fried chicken with a sambal sauce. |
| Ayam tandori | Indian Indonesian | Chicken dish (roasted chicken) | Roasted chicken marinated in yoghurt and spices in a tandoor. |
| Ayam tangkap | Aceh | Chicken dish | Traditional fried chicken served with leaves such as temurui leaves and pandan leaves that are roughly chopped and fried crispy. |
| Babi guling | Bali and Minahasa | Roasted meat | Balinese cuisine-style roast pork; comparable to Hawaiian luau-style pig. In Minahasa, North Sulawesi it is called babi putar. |
| Babi kecap | Chinese Indonesian | Braised meat | Braised pork with sweet soy sauce. |
| Babi panggang | Batak, Balinese, and Indo | Roasted pork | Pork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables). |
| Bandeng presto | Javanese | Seafood | A pressure cooked milkfish that soften the finer fish bones. The pressure cooking also help the spices to seep into the flesh of milkfish perfectly. |
| Bebek goreng | Nationwide, especially popular in East Java and Bali | Fried duck | Traditional seasoned fried duck, served with sambal hot and spicy chili paste. |
| Betutu | Bali and West Nusa Tenggara | Roasted poultry | Poultry or duck filled with spicy seasonings, roasted usually for at least 8 hours. |
| Bistik jawa | Javanese | Beefsteak | Javanese beef steak, a European-influenced dish. The dish consists of beef tenderloin braised with sweet soy sauce, Worcestershire sauce, vinegar, garlic, nutmeg, and black pepper. It is usually served with carrots, string beans, tomatoes, hard-boiled eggs, fried potatoes, and sweet-and-sour mayonnaise on the side. This dish similar to selat solo. |
| Botok or bobotok | Java | Shredded coconut | Made from shredded coconut flesh which has been squeezed of its coconut milk, often mix with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. |
| Botok tawon | Banyuwangi, East Java | Insect dish | A type of botok that made from bee larvae. |
| Brengkes tempoyak iwak lais | Palembang | Fish dish | Lais fish seasoned with tempoyak fermented durian sauce, cooked inside banana package. |
| Buntil | Java | Fish dish | Grated coconut mixed with anchovies and spices, wrapped in papaya, cassava, or taro leaves, then boiled in coconut milk and spice. |
| Burgo | Palembang, South Sumatra | Pancake | A folded rice pancake served in savoury whitish coconut milk-based soup. |
| Cakalang fufu | Manado, North Sulawesi | Grilled smoked fish | Grilled smoked tuna skipjack fish skewered with bamboo. |
| Chai tow kway | Chinese Indonesian | Dim sum | A type of dim sum with main ingredients steamed rice flour and shredded white daikon. |
| Cincalok | Malay | Fermented food | Fermented small shrimps or krill. |
| Dengke mas na niura | Batak | Fish dish | Na niura fish cooked by fermenting by main spices namely asam batak and kecombrang. This food tastes like fresh fish but without a fishy odor. Naura becomes delicious because of spices itself. |
| Empal gepuk | West Java | Meat | Beef shank smashed until soft then soaked in coconut milk. It is then fried when made to order. |
| Garang asem | Javanese | Chicken dish | Chicken dish cooked using banana leaves and dominated by sour and spicy flavor. |
| Haisom cah jamur | Chinese Indonesian | Seafood | Sea cucumber stir fried with mushroom and vegetables. |
| Iga babi | Balinese | Roasted meat | Balinese pork ribs. |
| Iga penyet | Java | Fried ribs | Fried prised beef spare ribs with chili shrimp sauce (terasi). |
| Ikan asin | Nationwide | Salted dried fish | Salted and sun-dried fishes of various species. It is often served accompanied with steamed rice and sambal chili paste. |
| Ikan bakar | Nationwide | Grilled fish | Charcoal-grilled spiced fish/seafood. |
| Ikan goreng | Nationwide | Fried fish | Spiced fish/seafood deep fried in coconut oil. |
| Ikan kuah asam | Manado, North Sulawesi | Spicy and sour fish dish | Seafood fish (usually red snapper or trevally) cooked with Manadonese sour and spicy sauce/soup. |
| Kepiting saus padang | Nationwide, but especially Minangkabau | Seafood | Crab served in hot and spicy padang sauce. |
| Kepiting saus tiram | Nationwide, but especially Chinese Indonesian | Seafood | Crab served in savoury oyster sauce, garlic, ginger, and scallion. |
| Krechek | Java | Spicy stew | Spicy stew made from krupuk kulit (skin cracker), potato, and soy beans. |
| Krengsengan | Java | Meat dish (usually Mutton) | Mutton sautee with sweet soy sauce and petis udang, the Indonesian translation for (black shrimp paste). |
| Laksan | Palembangese | Fishcake | Dish made from sago and fish. This dish made in an oval shape with almost pempek flavor, but served with coconut milk sauce. |
| Lawar | Bali | Vegetable and meat dish | A traditional Balinese cuisine dish served with rice and other dishes. It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with a plethora of herbs such as lemon grass, kaffir lime leaves, shallots, and garlic. |
| Na tinombur | Tapanuli, North Sumatra | Fish dish | Catfish or fish that is processed mujahir burned and served with chili sauce. This dish similar to pecel lele. |
| Paniki | Manado, North Sulawesi | Roasted meat, exotic food | Bat cooked in Minahasan-style. |
| Pannenkoek or panekuk | Nationwide | Pancake | A Dutch-influenced pancake with larger diameter and thinner. |
| Pecel lele | East Java, but now available nationwide | Fried fish | Fried catfish with sambal. |
| Pempek | South Sumatra, but now available nationwide | Fried fishcake | Fried fishcake in sweet, sour, and spicy vinegar sauce. |
| Pepes | Nationwide | Cooked food in banana-leaf | Fish, meat, tofu, oncom, anchovy, mushroom or any other ingredients cooked inside a banana-leaf package. |
| Perkedel | Nationwide | Fried dish | Made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung. |
| Perkedel jagung | Nationwide | Fried dish | A corn fritters. |
| Puyunghai | Chinese Indonesian | Egg dish | An omelette which is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas. |
| Rabeg | Banten | Meat dish | Made from mutton with simple ingredients. It is not too dangerous for those who suffer from cholesterol because this foods do not need coconut milk in the processing. |
| Rintek wuuk | Manado, North Sulawesi | Dog meat served in rich and plenty spices | Bush meat dish. |
| Satay, satai or sate | Nationwide | Roasted skewered meat, satay | Skewered barbecued meat that usually had peanut sauce, or sweet soy sauce. Many type of satay has developed throughout Indonesia. Often eaten with chopped shallots and sambal. |
| Sate babi | Balinese, Batak, Indo, and Chinese Indonesian | Roasted skewered meat, satay | A satay that made from pork meat. Popular among non-Muslim community. |
| Sate bandeng | Banten | Grilled fish, satay | Deboned milkfish, spiced and grilled in its skin on bamboo skewers over charcoal embers. |
| Sate kambing | Nationwide | Roasted skewered meat, satay | A variant of satay that made by grilling goat, lamb, or mutton meat that has been mixed with seasoning. Usually served during Eid ul-Adha. |
| Sate klatak | Yogyakarta | Roasted skewered meat, satay | Goat or mutton satay that it uses mainly salt and a pinch of pepper as its main marinating seasoning. The skewers used to grill or roast the satay are made of iron. This dish usually served with gulai. |
| Sate lilit | Bali | Roasted skewered meat, satay | Minced meat (pork, fish, or chicken) spiced and wrapped around bamboo or lemongrass stick as handle and grilled on charcoal. |
| Sate madura | Madurese | Roasted skewered meat, satay | A Madurese satay made from mutton or chicken, the recipe's main characteristic is the black sauce made from sweet soy sauce mixed with palm sugar, garlic, deep fried shallots, peanut paste, petis, candlenut, and salt. |
| Sate padang | Padang, West Sumatra | Roasted skewered meat, satay | A sate that made from beef cut into small cubes with spicy sauce on top. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef and offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. |
| Sate taichan | Jakarta | Roasted skewered meat, satay | A spicy chicken satay in hot sambal sauce, served with lontong. |
| Sate udang | Nationwide | Seafood, satay | A type of satay that uses large shrimps or prawns, shelled and cleaned and often with the tails off and lightly grilled. |
| Seblak | Bandung, West Java | Savoury wet krupuk | A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with scrambled egg, vegetables, and other protein sources; either chicken, seafood, or slices of beef sausages, stir-fried with spicy sauces including garlic, shallot, sweet soy sauce, and chili sauce. |
| Se'i | Timorese | Smoked meat | With smoking or fumigation by using a mixture of salt and spices gives a unique taste. |
| Selat solo | Solo, Central Java | Beefsteak, salad | Braised beef tenderloin served in thin watery sauce, served with vegetables and potato. This dish is European-Javanese fusion dish. |
| Sosis solo | Javanese | Sausage | A Javanese sausages made from beef or chicken and coated by egg. |
| Swikee | Purwodadi, Central Java | Frog leg dish | Frog legs cooked in various sauces. |
| Tauge ayam | Malay and Chinese Indonesian | Meat dish | Steamed chicken that served with bean sprouts and light soy sauce flavoured with oil. |
| Telur asin | Nationwide | Egg dish | Salted duck egg. |
| Telur pindang | Nationwide | Egg dish | Hard boiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices. |
| Tinorangsak | Manado, North Sulawesi | Spicy meat dish | Pork, meat, chicken or seafood in spice. |
| Udang balado | Minangkabau | Seafood | A hot and spicy shrimp dish. |
| Woku | Manado, North Sulawesi | Spicy dish | Chicken or seafood (usually Fish) poured with Manadonese spicy yellow sauce/gravy. |

### Soy-based foods

| Name | Origin/Popularity | Type | Description |
| Mun tahu | Chinese Indonesian | Soy food, tofu dish | Soft tofu with minced chicken and shrimp braised in savoury sauce. |
| Oncom | West Java | Fermented food, soy food | Fermented beans using Neurospora intermedia mould. |
| Sapo tahu | Chinese Indonesian | Soy food, tofu dish | Soft tofu with vegetables, meat or seafood. |
| Tahu | Nationwide | Fermented food, soy food, tofu dish | Chinese origin, basically a soy milk cheese. It can be fried, stir fried, stewed, as soup ingredient, even also for sweets. |
| Tahu campur | Lamongan, East Java | Soy food, tofu dish | Fried tofu, lontong rice cakes, lentho (fried black-eyed pea patty) or sometimes replaced by perkedel, bean sprouts, lettuce, noodles and krupuk crackers, served in savoury petis-based beef stew. |
| Tahu goreng | Nationwide | Soy food, tofu dish | Deep fried tofu. |
| Tempeh | Nationwide | Fermented food, soy food | Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe. |
| Tempeh burger | Nationwide | Soy food, hamburger | A fusion Javanese burger. Hamburger tempeh buns with salad, sauces or seasonings. |
| Tumpang | Central Java | Fermented dish, soy food | Similar to gulai, but rotten tempeh is used as seasoning instead of turmeric. Might add other ingredients such as beef ligaments. This dish can be found in Central and western part of East Java. |
| Yong tau fu | Nationwide | Soy food, tofu dish | A tofu dish that consisting primarily of tofu filled with ground meat mixture or fish paste. |

### Preserved meats

| Name | Origin/Popularity | Type | Description |
| Cha sio | Chinese Indonesian | Roasted meat | Chinese Indonesia roasted pork meat. |
| Dendeng | Nationwide, but especially Minangkabau | Meat dish | A thinly sliced dried meat. It is made of preserved through a mixture of sugar and spices and dried via a frying process. |
| Pekasam | South Kalimantan | Fermented food | A freshwater fish that fermented until it tastes sour, then seasoned with chili and sugar. |
| Serundeng | Java | Sprinkle dry meat | Beef sauted with grated coconut, garlic, ginger, lemongrass, salt, hot pepper, and terasi. Can be sprinkled on soto, or eaten with sticky rice. |

## Rice dishes and porridges
### Congees and porridges

| Name | Origin/Popularity | Type | Description |
| Bubur asyura | Sumatra | Grain porridge | Type of porridge made from grains. Usually served during Islamic New Year. |
| Bubur ayam | Java | Rice porridge, congee | Rice porridge served with soy sauce, spices, fried shallots, shredded chicken meat, beans, cakwee, krupuk, and sambal. |
| Bubur candil | Java | Sweet porridge | Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk. Similar to kolak biji salak. |
| Bubur cha cha | Betawi and Malay | Sweet porridge | A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold. |
| Bubur kacang hijau | Nationwide | Sweet porridge | Green beans porridge, sweetened with sugar, and served with thick coconut milk. |
| Bubur ketan hitam | Nationwide | Sweet porridge | Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk. |
| Bubur sumsum | Nationwide | Sweet porridge | White congee made from rice flour and eaten with brown sugar sauce. |
| Bubur pedas | Kalimantan | Rice porridge | Type of porridge made from finely ground sauteed rice and grated coconut. It is popular during Ramadan. |
| Jagung bose | Timorese | Corn porridge, grits | Grits that usually served with a mixture of kidney beans, peanuts, and se’i. |
| Tinutuan | Manado, North Sulawesi | Rice porridge, congee | Rice porridge served with spices, corn, vegetables, cassava or sweet potato, shallots, shredded salted fish, leek, and sambal. |

### Rice cake dishes

| Name | Origin/Popularity | Type | Description |
| Docang | Cirebon, West Java | Rice cake dish | A traditional food made of slices of rice cake, cassava leaves, sprouts, and krupuk, served in a thick vegetable sauce called dage, which is made of mashed tempeh mixed with grated coconut. |
| Ketupat sayur | West Sumatra and Jakarta | Rice cake dish | Pressed rice cake served with chicken or meat soup in coconut milk, chayote, jackfruit, and kerupuk. |
| Kupat tahu | Javanese and Sundanese | Rice cake dish | Pressed rice cake served with fried tofu and bean sprouts in peanut sauce topped with crispy krupuk crackers. |
| Lontong balap | Surabaya, East Java | Rice cake dish | Rice cake dish made from lontong, taoge (bean sprouts), fried tofu, lentho (fried mashed beans), fried shallots, sambal petis and sweet soy sauce. |
| Lontong cap go meh | Betawi and Chinese Indonesian | Rice cake dish | Lontong (pressed rice cake) served in soup, chicken, egg and meat, especially served on the fifteenth day of the first month of each Chinese year/Cap Go Meh. |
| Lontong sayur | Betawi | Rice cake dish | Pressed rice cake served with egg and tofu in coconut milk, common beans, chayote, jackfruit, and kerupuk. |

### Rice dishes

| Name | Origin/Popularity | Type | Description |
| Nasi ambeng | Javanese and Malay | Rice dish | A fragrant rice dish that consists of steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng, urap, perkedel, and serundeng. |
| Nasi ayam | Semarang, Central Java | Rice dish, meat dish | A dish composed of rice, chicken, egg, tofu, and served with a sweet-salty coconut milk gravy. |
| Nasi bakar | Nationwide | Rice dish | A traditional steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire. |
| Nasi bali | Nationwide, but especially popular in Bali | Rice dish | Balinese-style of mixed rice. The tastes are often distinctly local, punctuated by basa genep. |
| Nasi bebek | Chinese Indonesian | Rice dish, meat dish | Made of either braised or roasted duck and plain white rice. |
| Nasi bebek goreng | Nationwide, but especially popular in East Java and Bali | Rice dish, meat dish | Traditional seasoned fried duck, served with sambal hot and spicy chili paste, served with steamed rice. |
| Nasi biryani or nasi briyani | Malay and Indian Indonesian | Rice dish | A popular mixed rice dish derived from India with local taste, this dish almost similar to nasi kebuli. |
| Nasi bogana | Tegal, Central Java | Rice dish | A steamed rice dish wrapped in banana leaves and served with a variety of side dishes. |
| Nasi campur or nasi rames | Nationwide | Rice dish | Mixed rice with assorted vegetables and meat of choice. |
| Nasi dagang | Riau Islands | Rice dish | A rice dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. |
| Nasi gandul | Javanese | Rice dish with beef soup | A rice dish served in sweet and spicy beef soup, specialty of Pati Regency, Central Java, Indonesia. |
| Nasi goreng | Nationwide | Rice dish, fried rice | (Fried Rice) steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables. The rice is made brown with thick and sweet soy sauce (kecap manis). |
| Nasi goreng jawa | Javanese | Rice dish, fried rice | Javanese fried rice, commonly seasoned with sambal. |
| Nasi goreng kambing | Betawi | Rice dish, fried rice | Spicy fried rice with goat meat, cooked in ghee. |
| Nasi goreng pattaya | Malay | Rice dish, fried rice | A type of fried rice that made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce and cucumber. |
| Nasi jamblang | Cirebon, West Java | Rice dish | Rice dish with menus are usually available which include chili fries, tofu vegetables, lung (troop), liver or meat stews, cakes, satay potatoes, scrambled eggs, fried eggs, cooked chili, stewed fish, salted fish, tofu and tempeh. |
| Nasi jinggo | Bali | Rice dish | A Balinese typical fast food that is packaged with small portions of banana leaves. |
| Nasi kabsah | Arab Indonesian | Rice dish | Mixed rice dish that originating from Arabia. |
| Nasi kapau | Minangkabau | Rice dish | A steamed rice topped with various choices of dishes originated from Bukittinggi, West Sumatra. |
| Nasi kari | Nationwide | Rice dish | Rice dish mixed with curry (it can be chicken, mutton, or fish head curry). |
| Nasi kebuli | Betawi and Arab Indonesian | Rice dish | Steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid. |
| Nasi kucing | Nationwide | Rice dish | A traditional rice dish that originated from Yogyakarta and Central Java. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves. |
| Nasi kuning | Nationwide | Rice dish | Usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur. |
| Nasi lemak | Nationwide, but especially popular in North Sumatra and Riau | Rice dish | It is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. Usually served for breakfast. |
| Nasi liwet | Solo, Central Java | Rice dish | Usually rice processed with coconut milk and served with chicken, egg, and spicy broth. |
| Nasi mandi | Arab Indonesian | Rice dish | Usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices. |
| Nasi megono | Javanese | Rice dish | A rice dish with chopped young jackfruit mixed with coconut and other spices. This dish influenced by Indian cuisine. |
| Nasi minyak | South Sumatra and Jambi | Rice dish | A cooked rice with ghee and spices. |
| Nasi padang | Nationwide | Rice dish | This term usually means rice with a variety of dishes common in the specific region, cooked in coconut milk and a taste of chili. |
| Nasi pecel | Java | Rice dish | Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempeh, traditional cracker, and spiced coconut flakes. Popular in East and Central Java. |
| Nasi tempong | Javanese | Rice dish | Steamed rice usually served with fried fish, vegetables, and tempeh. Served with hot and spicy sambal. Specialty of Banyuwangi, East Java. |
| Nasi tim | Chinese Indonesian | Rice dish | Steamed rice usually served with chicken and mushroom cooked in sweet soy sauce. Served with ginger. |
| Nasi timbel | Sundanese | Rice dish | A hot dish consisting of steamed rice wrapped inside a banana leaf. |
| Nasi tutug oncom | Sundanese | Rice dish | A savoury rice dish, made of rice mixed with roasted oncom fermented beans. |
| Nasi uduk | Betawi | Rice dish | Steamed rice cooked with coconut milk. It is usually served with variety of vegetables and meat of choice. It is similar to nasi rames, but the rice is steamed. |
| Nasi ulam | Jakarta | Rice dish | Steamed rice mixed with kuah semur (sweet soy sauce soup), serundeng (coconut granules) and peanut granules, sliced cucumber and bean sprouts; served with variety of vegetables and meat of choice toppings, such as dendeng daging (beef jerky), omelette, anchovy, fried tempeh and tofu, rice vermicelli, fried mashed potato. It is similar to nasi uduk and nasi rames, but the rice is mixed. |
| Rijsttafel | Nationwide | Rice dish | Rice accompanied by side dishes served in small portions. |
| Tumpeng | Nationwide | Rice dish | Cone shaped rice surrounded with assorted dishes. |
| Uli bakar | West Java | Sticky rice | Grilled sticky rice, commonly eaten with oncom or serundeng grated coconut. |

## Noodle dishes

| Name | Origin/Popularity | Type | Description |
| Bakmi | Nationwide | Noodle dish | Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with either pork fat, chicken fat, or beef fat. |
| Bihun goreng | Nationwide | Noodle dish | Fried thin rice noodles with spices and chili darkened with kecap manis. |
| Char kway teow | Chinese Indonesian | Noodle dish | This dish is commonly stir-fried with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. |
| I fu mi | Nationwide | Noodle dish | It is a crispy deep-fried thick noodle dish served in a thick savory sauce with pieces of meat or seafood and vegetables. |
| Kwetiau ayam | Chinese Indonesian | Noodle dish | Flat noodle with chicken, sometimes served with pangsit (wonton) and bakso (meatball) soup. |
| Kwetiau goreng | Nationwide | Noodle dish | Stir fried flat noodle, similar to char kway teow. |
| Kwetiau siram sapi | Chinese Indonesian | Noodle dish | A dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal served either dry or with soup. |
| Laksa | Nationwide | Noodle dish | A spicy noodle soup derived from Peranakan cuisine which has various types. It consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam. |
| Laksa banjar | Banjarmasin, South Kalimantan | Spicy noodle dish | Steamed noodle-like balls, made from rice flour paste, served in a thick yellowish soup made from coconut milk, ground spices, and snakehead fish broth. |
| Laksa betawi | Jakarta | Spicy noodle dish | Betawi laksa contains rice vermicelli, beansprouts, and dried shrimp broth soup. |
| Laksa bogor | Bogor, West Java | Spicy noodle dish | The popular one in Indonesia is Laksa Bogor which contains rice vermicelli, beansprouts, and oncom. |
| Lakso | Palembang, South Sumatra | Noodle dish | A spicy noodle dish served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots. |
| Macaroni schotel | Nationwide | Pasta, casserole | A type of macaroni casserole that is usually made with cheese, potato, and meat (smoked beef, sausage or tuna). |
| Mi aceh | Aceh | Noodle dish | Acehnese Curry noodles. There are two variations: fried and dry, and soupy. Usually made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime. |
| Mi ayam | Javanese and Chinese Indonesian | Noodle dish | Chicken noodle dish. Also known as Cui Mie. Usually served with spring onions, fried wontons, and chicken soup. |
| Mi bakso | Nationwide | Noodle dish | Noodle soup with bakso meatball. |
| Mi cakalang | Manado, North Sulawesi | Noodle dish | Skipjack tuna noodle soup. |
| Mi caluk | Aceh | Noodle dish | It is a noodle dish served with a splash of thick spicy sauce made from a mixture of tomato, chili pepper or chili sauce, coconut milk, ground peanuts, spiced with shallot, garlic, lemongrass, and citrus leaf, and served with pieces of vegetables, sliced cucumber and krupuk. |
| Mi celor | Palembang, South Sumatra | Noodle dish | A noodle and egg dish. With beansprout and fried shallots. The white sauce is made with a mixture of "ebi" or dried shrimp with a unique taste. |
| Mi gomak | Batak | Noodle dish | Thick spicy noodle soup dish served in coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra. |
| Mi goreng | Nationwide | Noodle dish | (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage. |
| Mi jawa | Javanese | Noodle dish | A traditional Javanese-style noodle. |
| Mi kangkung | Jakarta | Noodle dish | Noodle served with kangkung (water spinach), and sweet chicken. |
| Mi kari | Malay and Indian Indonesian | Noodle dish | A noodle dish made up of thin yellow egg noodles or bihun with spicy curry soup, sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, and mint leaves. |
| Mi kering | Makassarese and Chinese Indonesian | Noodle dish | Dried noodles served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. |
| Mi koba | Bangka Belitung | Noodle dish | Noodles with fish broth served with boiled egg. |
| Mi koclok | Cirebon, West Java | Noodle dish | Noodle in white-coloured extra-thick soup, made of chicken broth and coconut milk and shredded chicken breast. |
| Mi kocok | Bandung, West Java | Noodle dish | Noodle in beef broth served with cow's tendons or cartilage. |
| Mi kopyok | Semarang, Central Java | Noodle dish | A boiled noodle in garlic soup. |
| Mi kuah | Nationwide | Noodle dish | Boiled noodle soup. |
| Mi ongklok | Wonosobo, Central Java | Noodle dish | A boiled noodles were made using cabbage, chunks of chopped leaves, and a starchy thick soup called ‘’loh’’. Usually served with satay and tempeh. |
| Mi pangsit | Nationwide, but especially Javanese and Chinese Indonesian | Noodle dish | Noodle served with pangsit or soft-boiled wonton. |
| Soto mi | Nationwide | Noodle dish | A spicy noodle soup dish. |

## Soups and stews

| Name | Origin/Popularity | Type | Description |
| Asam pedas | Malay and Minangkabau | Stew, spicy fish | Sour and spicy fish stew dish, popular in Sumatra and Kalimantan. |
| Ayam buah keluak | Peranakan | Stew | A chicken rib stew cooked with the nuts from the Pangium edule. For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken rib pieces. |
| Bak kut teh | Riau | Meat soup | A pork rib dish cooked in broth. |
| Bakso | Nationwide | Meatball | Beef meatballs. Usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), vegetables, tofu, egg (wrapped within bakso, Chinese green cabbage, bean sprout, sprinkled with fried shallots and celery. |
| Bakso ikan | Nationwide | Meatball | Small balls that were made from fish. |
| Bakwan malang | Malang, East Java and Bali | Meatball | Also known as bakso malang, meatball noodle soup with fried wontons. |
| Brenebon | Eastern Indonesia | Vegetable soups | A kidney beans soup with vegetables served in broth seasoned with garlic, pepper and other spices. |
| Brongkos | Yogyakarta and Central Java | Meat stew | Meat (beef or mutton) with beans (black-eyed peas or kidney beans) stew, with spicy soup made of kluwek, coconut milk and other spices. |
| Coto makassar | Makassarese | Meat soup | A Makassarese beef soup, a traditional beef and offal soto variant from Makassar, South Sulawesi. |
| Empal gentong | Cirebon, West Java | Meat soup | Mutton or goat offal soup. |
| Feijoada | Timorese | Meat soup | A Timorese beans soup with beef and pork, influenced by Portuguese cuisine. |
| Kaledo | Donggala, Central Sulawesi | Meat soup | A traditional cow's trotters soup served in spicy broth. |
| Katemak | Timorese | Meat soup | A beef soup served with sweet potatoes, sweet corns, and some green vegetables such as cassava leaves and papaya leaves. |
| Konro | Buginese and Makassarese | Meat soup | A spicy ribs soup specialty of Makassar, South Sulawesi. |
| Marak | Arab Indonesian | Meat soup | Goat meat dish with pumpkin and chicken meat. This dish was result of Arab–Indonesian acculturation. |
| Pallubasa | Makassar, South Sulawesi | Meat soup | Spicy beef offal soup. |
| Pindang | Palembang, South Sumatra | Fish soup | Fish boiled in salt and sour-tasting spices, usually tamarind. |
| Rawon | East Java | Meat soup, stew | A beef soup in dark soup. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs. |
| Saksang | Batak highlands | Stew | Pork or dog meat (or more rarely, water buffalo meat), cooked in its blood, mixed with coconut milk and spices (including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman. |
| Saltah | Arab Indonesian | Stew | Dish with the base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. |
| Sayur asem | Nationwide | Vegetable soup | Sour dish (tamarind) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind. |
| Sayur bayam | Nationwide | Vegetable soup | Spinach and corn in clear soup flavoured with temu kunci. |
| Sayur lodeh | Nationwide | Vegetable soup | Mixed vegetables in coconut milk stew. |
| Sayur oyong | Nationwide | Vegetable soup | Chinese okra vegetable soup with rice vermicelli. |
| Sayur sop | Nationwide | Vegetable soup | A vegetables soup (common beans, carrot, cabbages, potato, celery, cauliflower, fried shallots) with macaroni and bakso or sausage in chicken broth soup, often includes diced chicken. |
| Sekba | Chinese Indonesian | Meat soup | Pork offals stewed in mild soy sauce-based soup. |
| Semur | Nationwide | Stew | Stew made of kecap manis (sweet soy sauce) and spices, usually uses beef. |
| Sop buntut | Nationwide, but especially in Java | Meat Soup or roasted meat | An ox-tail soup, served in clear soup or roasted alone then served with barbecue sauce. |
| Sop saudara | Makassar, South Sulawesi | Meat soup | A spicy beef or buffalo soup. |
| Soto, sroto, coto, or tauto | Nationwide | Meat soup | A soup of chicken or beef. Many variants of soto has developed across Indonesia. Many types of soto have the colour of yellow because turmeric is added as one of the ingredients. |
| Soto ayam | Nationwide | Meat soup | A yellow spicy chicken soup with lontong or ketupat anD rice vermicelli. |
| Soto betawi | Betawi | Meat soup | A type of soto that were made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato. |
| Soto madura | East Java | Meat soup | A type of soto made with either chicken, beef or offal, in a yellowish transparent broth. |
| Soto padang | Minangkabau | Meat soup | A beef rice noodle soup with potatoes and egg, specialty of Padang. |
| Sup ayam | Nationwide | Meat soup | A soup made from chicken, simmered in water, usually with various other ingredients. |
| Sup ercis or erten | Nationwide | Vegetable soup | A soup that made of thick stew of green split peas, celeriac or stalk celery, onions, leeks, carrots, and often potato. This dish was result of Dutch–Indonesian acculturation. This dish similar to sop senerek. |
| Sup kambing | Nationwide | Meat soup | Mutton soup prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, in savoury broth. |
| Sup krim ayam | Nationwide | Meat soup, cream soup | Indonesian chicken cream soup. |
| Sup sarang burung | Chinese Indonesian | Bird's nest soup | Edible bird's nest soup. |
| Sup wortel | Nationwide | Vegetable soup | A soup prepared with carrot as a primary ingredient. It can be prepared as a cream or broth-style soup. |
| Tekwan | Palembang, South Sumatra | Fishcake soup | A soup of fishcake with bangkoang and mushroom. |
| Tengkleng | Java | Meat soup | Goat bone soup. |
| Timlo | Javanese | Meat soup | A beef and vegetable soup. Some versions also have noodles, as a beef noodle soup. |
| Tongseng | Solo, Central Java | Meat soup | Goat meat or beef stew dishes in a curry-like soup with vegetables and kecap manis (sweet soy sauce). |

## Salads and vegetable dishes

| Name | Origin/Popularity | Type | Description |
| Acar | Nationwide | Salad, pickles | Various chopped vegetables in vinegar. |
| Asinan | Java | Salad, vegetarian food | A pickled (through brined or vinegared) vegetable or fruit dish. |
| Cah kangkung | Nationwide | Vegetarian food | A vegetable dish of stir-fried water spinach. |
| Cap cai | Chinese Indonesian | Vegetarian food | Stir fried of ten types of vegetables dish. There are two types of Cap Cai, Red and White. Red uses Indonesian Tomato Sauce or Ketchup to give it a distinct sweet flavour, while the white one has nothing added to it. |
| Daun ubi tumbuk | Sumatra, Kalimantan, and Sulawesi | Vegetarian food | Pounded cassava leaf in spices. |
| Gado-gado | Java | Salad, vegetarian food | A mixture of vegetables, shrimp or fish crackers with peanut sauce. Often dubbed the Indonesian salad. |
| Hutspot | Nationwide | Vegetarian food | Indo-Dutch-origin boiled and mashed potatoes, carrots, and onions. It can be served with sambal. |
| Kangkung belacan | Nationwide | Vegetarian food | Stir-fried water spinach seasoned with shrimp paste. |
| Karedok | West Java | Salad, vegetarian food | Raw vegetables served with peanut sauce. An equivalent to Jakarta's Gado-Gado (It's close to East Java pecel, but karedok uses raw vegetables). |
| Ketoprak | Jakarta | Vegetarian food | Similar to gado-gado but is served with bihun (rice vermiceli) and salty, hence the whole dish is sometimes called "Bakmi Ketoprak"/Ketoprak noodle). |
| Kuluban | Java | Salad, vegetarian food | Javanese traditional salad. |
| Lalap | Sundanese and Javanese | Salad, vegetarian food | It is a raw vegetable salad served with sambal terasi. |
| Pecel | Central Java and East Java | Salad, vegetarian food | Javanese traditional salad served in peanut sauce. |
| Plecing kangkung | Lombok, West Nusa Tenggara | Spicy vegetable | Lombok cuisine water spinach in plecing sambal. |
| Rujak | Nationwide | Salad | There are many kinds of rujak, the most common one is Rujak Buah (fruit rujak). Rujak manis, is a mixture of fruit covered with sweet and spicy coconut sugar sauce, sometimes ground peanut is also added to the sauce. |
| Rujak cingur | Surabaya, East Java | Vegetables with cow's lips | A mixture of vegetables, tofu, tempeh, lontong rice cake, beansprouts with petis black fish paste sauce and slices of boiled cow's lips. |
| Rujak juhi | Betawi and Chinese Indonesian | Vegetables with salted cuttlefish | A mixture of vegetables, tofu, noodles, lontong rice cake, potato, and juhi salted cuttlefish served in spicy peanut sauce. |
| Rujak shanghai | Betawi and Chinese Indonesian | Vegetables with boiled seafood | A mixture of kangkung water spinach, preserved squid, edible jellyfish, daikon and cucumber, served in thick red-colored sweet and sour sauce, sprinkled with peanuts granules and sambal. |
| Rujak soto | Banyuwangi, East Java | Vegetables with soto | A unique blend of vegetable salad with soto, include soto daging (beef) or soto babat. |
| Salad makaroni | Nationwide | Salad | A type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. |
| Tauge goreng | Bogor, West Java | Stir fried bean sprout | A savoury vegetarian dish made of stir fried tauge (bean sprouts) with slices of tofu, ketupat rice cake and yellow noodle, served in spicy oncom-based sauce. |
| Terong balado | Minangkabau | Vegetarian food, spicy dish | Eggplant in balado sauce. |
| Ulam | Malay | Salad, vegetarian food | A traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water. |
| Urap | Javanese | Salad, vegetarian food | A salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. |
| Yee sang | Chinese Indonesian | Fish salad | Fresh fish salad with sliced vegetables, such as carrot and turnips. Usually served during Chinese New Year. |

## Breads and sandwiches

| Name | Region/Ethnicity | Type | Description |
| Apam | Nationwide, especially popular in Java | Bread, pancake, fermented food | A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. |
| Bakpau | Nationwide | Bread, dumpling | A type of baozi that very typical in Indonesia, filled with chocolate, strawberry, cheese, mung bean, read bean, minced beef, diced chicken, or minced pork. |
| Bolu gulung | Nationwide | Bread, cake | A type of Swiss roll that filled with butter cream, cheese, kaya, or fruit jam. It is also very common for Swiss rolls to be sold by the slice, but some shops sell by both slice and roll. |
| Bolu kukus | Nationwide | Bread, cake | A sponge cake that mainly only uses wheat flour (without any rice flour and tapioca) with common vanilla, chocolate, or strawberry flavouring, acquired from food flavouring essence as ingredients. |
| Bolu pandan | Nationwide | Bread, cake | A light, fluffy, green-colored sponge cake flavored with the juices of pandan leaves. |
| Chapati | Indian Indonesian | Flatbread | A thin, unleavened flatbread originating from India, brought by the Indian immigrant to the country. |
| Kamir | Central Java | Bread | A round-shaped bread that almost similar to apem, consisting of flour, butter, and egg mixture, sometimes mixed with other ingredients such as Ambon banana or tapai. |
| Kompia | Java and Lesser Sunda Islands | Bread | A bread that made of lard, onions, salt and flour. A ball of flour is stuffed with a filling of other desired ingredients and flattened with a rolling pin. |
| Naan | Arab Indonesian and Indian Indonesian | Flatbread | A leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as chutney and curries. |
| Oliebol | Nationwide | Bread, dumpling, fried dish | Fried dumpling bread or cake, filled with raisins or apple. |
| Ontbijtkoek | Nationwide, with Dutch-influenced | Bread | A wheat bread with rich spices usually served during breakfast. This dish was result of Dutch–Indonesian acculturation. |
| Panada | Manado, North Sulawesi | Bread, dumpling, fried dish | Fried bread filled with spicy tuna. |
| Roti bakar | Nationwide | Bread, sandwich, toast | Toast that served with jam, chocolate, or cheese, commonly known as street food. |
| Roti bolen | Nationwide | Bread, cake | Baked pastry with crust layers similar to those of croissant, baked flour with butter or margarine layers, filled with cheese and banana. Other variants uses durian fillings. The cake demonstrate European pastry influences. |
| Roti buaya | Betawi | Bread, pastry | Crocodile-shaped bread commonly served during Betawi wedding and celebrations. |
| Roti canai | Acehnese, Malay, Minangkabau, and Indian Indonesian | Flatbread | Heavy Indian influenced paratha-like roti served with curry (especially goat or lamb curry) or other condiments. |
| Roti gambang or ganjel rel | Jakarta and Semarang, Central Java | Bread, pastry | A rectangular shaped brown bread with sesame seeds, flavored with cinnamon and palm sugar. Usually served during Dugderan and Ramadhan. |
| Roti jala | Malay and Minangkabau | Pancake | A pretty dish that looks like a lace doily due to the way it is made. Usually served with curry goat or lamb goat. |
| Roti john | Malay | Sandwich | A Malay omelette sandwich, a European-influenced dish. |
| Roti konde or roti maryam | Javanese and Arab Indonesian | Flatbread | A type of roti canai. Their recipes are quite similar and influenced by Indian paratha. |
| Roti lapis tempe | Nationwide | Sandwich | A Javanese fusion dish of fried, grilled or otherwise cooked tempeh patties, sandwiched between slices of bread. |
| Roti meses | Nationwide | Sandwich | Sandwich bread with sprinkles as filling or topping. |
| Roti pita | Arab Indonesian | Flatbread | A yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket. |
| Roti tisu | Malay | Flatbread | A thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue. |

## Snacks and starters
### Savoury snacks

| Name | Region/Popularity | Type | Description |
| Ampo | Central Java and East Java | Soil food | A snack made by soil. The snack consists of pure clay, without any mixture of ingredients. |
| Arem-arem | Java | Dumpling, rice cake | Similar like lontong, but flavoured with coconut milk, and stuffed with cooked ground meat, or tofu and tempeh. |
| Bakcang | Chinese Indonesian | Dumpling, rice cake | Rice cake filled with meats, sometimes beans, mushroom, and salty egg, wrapped in bamboo leaves. |
| Bakwan | Nationwide | Fried dish | A traditional fritter consisting of vegetables and batter. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. |
| Batagor | West Java | Dumpling, fishcake | Batagor is actually an abbreviation of bakso tahu goreng (which literally means fried tofu and meatballs), it's a variant of the siomay in which the siomay was deep-fried. |
| Bitterballen | Nationwide | Fried dish | A meat-based snack with round-shape, almost similar to kroket. |
| Cakwe | Java | Doughnut, fried dish | A long golden-brown deep-fried strip of dough and commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam. |
| Cilok | Bandung, West Java | Dumpling | Ball-shaped dumpling made from aci (tapioca starch), cilok is an abbreviation of aci dicolok or "poked tapioca", served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup. |
| Cimol | Bandung, West Java | Fried dish | A small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Bandung, West Java. |
| Cireng | West Java | Fried dish | A small snack made out of fried tapioca batter |
| Combro | Sundanese | Fried dish | A fritter made from grated cassava with round or oval-shape. This dish is filled of oncom and chilli. |
| Donat jawa | Javanese | Doughnut, fried dish | A Javanese-style of ring-shaped fritter made from cassava with savoury taste. |
| Donat kentang | Nationwide | Doughnut, fried dish | A ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar. |
| Epok-epok | Malay | Dumpling, fried dish | A dumpling snack usually filled with chicken and potato with a dried curry inside. |
| Jalangkote | Makassarese | Dumpling, fried dish | Fried pastry with an empanada-shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. |
| Jemput-jemput | Malay | Fried dish | A traditional Malay fritter snack made from flour and then fried. It is usually round in shape and tends to vary in size. |
| Kembang tahu | Chinese Indonesian | Soy food, tofu dish | Soft tofu with warm sweet ginger soup. |
| Kerak telor | Jakarta | Egg dish, omelette | It is made from chicken or duck egg made into omelette which is mixed with glutinous rice and spice, it is served with coconut granules. |
| Kroket | Nationwide | Fried dish | A type of croquette, made of mashed potato filled with minced chicken. |
| Kuaci | Nationwide | Edible plant seeds | A baked plant seeds, it can be sunflower or pumpkin seeds. |
| Lemper | Java | Dumpling, rice cake | A traditional rice cake, made from glutinous rice and filled usually with chicken. |
| Lepet | Javanese, Malay, and Sundanese | Dumpling, rice cake | Sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). It is similar to lontong, but with stickier texture and richer flavour acquired from coconut milk and peanuts. |
| Lumpia | Nationwide | Spring roll | A spring roll, made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). |
| Lumpia semarang | Semarang, Central Java | Spring roll | Semarang style spring roll, made mainly from cooked bamboo shoots and chicken/prawn. Sometimes boiled quail egg is added. It is eaten with a dipping sauce made from coconut sugar, vinegar and garlic. |
| Martabak | Nationwide | Egg dish, pancake | Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. |
| Martabak kubang | West Sumatra | Egg dish, pancake | Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau fusion dish. |
| Mendoan | Central Java | Soy food, fried dish | Deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture. |
| Nagasari | Nationwide | Dumpling, banana cake | Steamed rice cake wrapped in banana leaves, and stuffed with banana. |
| Ngo hiang | Chinese Indonesian | Fried dish | A deep-fried dish that consisting of vegetables with meat or shrimp seasoned with five-spice powder in a thin egg crêpe. |
| Otak-otak | Nationwide | Fishcake | Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce. |
| Pai ti | Peranakan and Malay | Pastry | A thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. |
| Pangsit | Chinese Indonesian | Dumpling, wonton dish, fried dish | Fried or soupy wonton filled with chicken or shrimp with sweet and sour sauce or in gravy with noodles. |
| Pastel | Nationwide | Dumpling, fried dish | Fried flour dumpling filled with vegetables and meat. |
| Pastel tutup | Nationwide | Pie | A type of shepherd's pie that made with chicken and several vegetables. |
| Pisang cokelat | Java | Fried dish | A savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. |
| Pisang goreng | Nationwide | Fried dish | A battered and deep-fried banana or plantain. |
| Popiah | Chinese Indonesian | Spring roll | A spring roll with Chinese origin and Fujian-style. This dish almost equal to lumpia. |
| Risoles | Nationwide | Spring roll, pastry | Fried rolls with breadcrumbs filled with vegetables and meat. |
| Samosa | Malay, Arab Indonesian, and Indian Indonesian | Dumpling, fried dish | It is a fried or baked dish with a savoury filling, such as spiced potato, curry, cheese or rousong. |
| Semar mendem | Java | Dumpling, rice cake | A variant snack almost identical to lemper that made of glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette as wrapper, hence rendering the whole package edible. |
| Siomay | Sundanese and Chinese Indonesian | Dumpling, fishcake | A light meal which has a similar form to Chinese Dim Sum, shaped like ice cream cone except the bottom is flat and made traditionally from mackerel fish meat served with peanut sauce, sometimes added with key lime or soy sauce. |
| Sumpia | Nationwide | Spring roll | Much smaller and drier lumpia with similar beef or prawn floss filling |
| Tahu aci | Tegal, Central Java | Soy food, tofu dish | A small snack made from tofu and flour. Its come from Tegal, Central Java. |
| Tahu gejrot | Cirebon, West Java | Soy food, tofu dish | Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot. |
| Tahu gunting | Surabaya, East Java | Soy food, tofu dish | Deep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chili. |
| Tahu sumedang | Sumedang, West Java | Soy food, tofu dish | Deep fried tofu, served with sweet soy sauce/kecap manis and chili. |
| Timphan | Aceh | Dumpling, banana cake | A steamed banana dumpling that consists of glutinous rice flour, ground banana and coconut milk. It is quite similar to Javanese or Buginese nagasari. |

### Sweet snacks

| Name | Region/Popularity | Type | Description |
| Bagea | Maluku Islands | Cake | A cake made of sago, has a round shape and creamy color. It has a hard consistency that can be softened in tea or water, to make it easier to chew. |
| Bahulu | Malay | Pastry | A Malay traditional cake with soft texture. Usually served for breakfast. |
| Bakpia | Nationwide, but especially in Java | Pastry, bean cake | A popular Indonesian bean-filled moon cake-like pastry. |
| Bakpia pathok | Yogyakarta | Pastry, bean cake | A small patty of baked pastry filled with sweet mung bean paste. |
| Brem | Madiun, East Java | Sweets | Brem is made from fermented tape. Brem is a special snack from Madiun, East Java. The liquid version is light alcoholic beverage also called Brem originated from Bali. |
| Clorot | Nationwide, but especially Javanese | Sweets | Sticky dough of glutinous rice flour sweetened with coconut sugar filled into the cone-shaped janur (young coconut leaf), and steamed until cooked. |
| Dadar gulung | Javanese, today nationwide | Pancake | Usually has a green colour, which is acquired from daun suji or pandan leaves It is a green-coloured folded omelette or pancake made of rice flour, filled with grated coconut and palm sugar. |
| Gethuk | Java | Cassava cake | Cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut. |
| Kaasstengels | Nationwide | Cookie | It is made from dough flour, eggs, margarine, and grated cheese. This cake shaped rectangular. Usually served during Eid ul-Fitr, Christmas, and Chinese New Year. |
| Kembang goyang | Betawi and Javanese | Cookie | Made of rice flour which is mixed with eggs, sugar, a pinch of salt, and coconut milk. The dough can be fried after heating the oil and the ‘’kembang goyang’’ mold. |
| Klappertaart | Manado, North Sulawesi | Coconut custard | Tart made from flour, sugar, milk, butter, as well as coconut flesh and juice. |
| Klepon | Nationwide | Sweet coconut cake | Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavoured with pandan leaves juice. |
| Kue ape | Jakarta | Pancake | A thin wheat flour batter pancake with thicker part on the middle, colloquially called kue tetek (breast cake). |
| Kue busa or schuimpje | Nationwide | Pastry | A sweet pastry made of eggs that are beaten until foamy with fine sugar until stiff. Formed using triangular plastic and baked in the oven. |
| Kue carabikang | Java | Cake | A traditional cake made of rice flour shaped like flower-chapped and colorful. It tastes sweet. |
| Kue gapit | Cirebonese and Javanese | Waffle | A waffle-cracker snack that grilled between iron molds like a waffle generally. |
| Kue kaak | Arab Indonesian | Biscuit, cookie | A small circular biscuit as result of acculturation between Arabs and Indonesian. |
| Kue keranjang | Chinese Indonesian | Sweets | A food prepared from glutinous rice. Usually served during Chinese New Year. |
| Kue ku | Betawi, Javanese, and Chinese Indonesian | Pastry | A small round or oval shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre. |
| Kue leker | Java | Pancake, crepe | Indonesian crepe that made with wheat flour, eggs, milk, and sugar. |
| Kue lidah kucing | Nationwide | Cookie | A type of cookie shaped like a cat's tongue (long and flat). They are sweet and crunchy. |
| Makmur | Malay | Pastry | A traditional Malay pastry, made from butter, ghee and flour. Usually served during special occasion of Eid ul-Fitr. |
| Kue pancong, bandros or gandos | Jakarta and West Java | Pastry | This cake is made from rice flour and coconut-based batter and cooked in a special mold pan, sprinkled with granulated sugar. Its shape is similar to kue pukis. |
| Kue pukis | Nationwide | Pastry | This cake is made from egg mixture, granulated sugar, flour, yeast and coconut milk. The mixture is then poured into a half-moon mold and baked on fire (not oven). Pukis can be said to be actually a modification of waffles. |
| Kue putri salju | Nationwide | Cookie | A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow. |
| Kue rangi | Betawi and Javanese | Pastry | A Betawi traditional cake that made from a mixture of starch with grated coconut which is baked with a special mold on a small stove. |
| Kue satu | Java | Cookie | White-colored traditional cookie with sweet mung beans powder that is crumbled when being bitten. |
| Kue sus | Nationwide | Pastry | A baked pastry filled with soft and moist cream made from the mixture of milk, sugar and flour. |
| Kukis jagung | Nationwide | Cookie | A type of cookie prepared with corn products. |
| Laklak | Bali | Pancake | Balinese traditional little pancake with grated coconut and melted palm sugar. |
| Lapis legit or spekuk | Nationwide | Layered cake | A spiced layered cake, made mainly of egg yolk, flour and margarine/butter. |
| Mochi | Chinese Indonesian and Japanese Indonesian | Sweet rice cake | Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds. |
| Nastar | Nationwide | Pastry | It has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it. |
| Onde-onde | Nationwide | Pastry, rice ball | Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried. |
| Pinyaram | Minangkabau and Malay | Cake | A traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk. |
| Semprong | Nationwide | Egg roll | A wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove. |
| Serabi | Java | Pancake | Rice pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. |
| Spekulaas | Nationwide | Biscuit, cookie | A thin, very crunchy, caramelized, and slightly browned cookie, derived from Dutch cuisine. |
| Stroopwafel | Nationwide | Waffle | A wafer cookie made from two thin layers of baked dough joined by a caramel filling. |
| Terang bulan | Nationwide | Pancake | Originally a Chinese snack, but nowadays it is labelled as murtabak. |
| Untir-untir | Java | Doughnut, fried dish | Dough twist that is fried in peanut oil. It has a shiny and golden look with crispy taste. |
| Wajik | Nationwide, but especially Javanese | Sweets | A diamond-shaped compressed sweet glutinous rice cake. |
| Wingko | Semarang, Central Java | Coconut cake | A sweet baked coconut cake. This dish almost similar to bibingka. |

### Crackers, chips, and crisps

| Name | Region/Popularity | Type | Description |
| Amplang | Java and Kalimantan | Cracker | Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. |
| Emping | Nationwide | Cracker | Crackers made from flattened Gnemon/Belinjo seeds. |
| Intip | Java | Cracker | Similar to rengginang but larger. A traditional thick scorched rice cracker, made from cooked rice that stuck in the inner part of rice pot, seasoned with salt. |
| Kemplang | Malay and Palembangese | Cracker | Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. This dish similar to amplang. |
| Keripik | Nationwide | Crisps, chips | A traditional chips or crisps, bite-size snack crackers that can be savoury or sweet. |
| Keripik pisang | Nationwide | Crisps, chips | Crispy banana chips. |
| Keripik sanjai | Minangkabau | Crisps, chips | Sliced cassava chips. |
| Keripik teripang | Surabaya, Gresik, and Lamongan in East Java | Crisps, chips | A traditional chips or crisps made of dried sea cucumber. |
| Kerupuk | Nationwide | Cracker, crisps | Deep fried crisps made from mainly tapioca flour, with added ingredients, such as prawn, fish, or garlic, and even ox/cow skin. It comes in different shapes and colours. |
| Kerupuk kulit sapi or kerbau | Nationwide | Cracker, crisps | Cow or buffalo skin crackers. |
| Kerupuk kulit babi | Chinese Indonesian and Balinese | Cracker, crisps | Pork skin crackers. |
| Kerupuk ikan | Nationwide | Cracker | A deep fried snack made from starch and fish. |
| Kerupuk udang | Nationwide | Cracker | A deep fried snack made from starch and prawn. |
| Rempeyek | Nationwide, but especially Javanese | Cracker | A deep-fried savoury Javanese cracker, made from flour with other ingredients, bound or coated by crispy flour batter. |
| Rengginang | Nationwide | Cracker | A traditional thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices. This dish made into a flat and rounded-shape. |
| Sale pisang | Java | Crisps, chips | A chips-like snack that made of bananas which are combed thin and then dried in the sun. After dried in the sun, it can be directly eaten or fried first. |

## Sweet desserts

| Name | Region/Popularity | Type | Description |
| Agar-agar | Nationwide | Jelly | Puddings flavoured jellies like almond tofu, as well as fruit aspics. |
| Angsle | Java | | A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk. |
| Asida | Maluku Islands | Pudding | A dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan. |
| Bibingka | Eastern Indonesia | Cake | A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas. |
| Bika ambon | Medan, North Sumatra | Cake | A type of cake made with as tapioca flour, eggs, sugar, yeast and coconut milk. The yeast creates bubbles, which creates sponge-like holes and gives it a unique spongy texture when it is baked. It is generally sold in pandan and banana flavor, but today it is also available in durian, cheese and chocolate flavour. |
| Cincau | Nationwide | Jelly | A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. |
| Cendil | Java | Sweets, coconut cake | Rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut. |
| Dodol or jenang | Java | Sweets | Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian. |
| Es lilin | Nationwide | Frozen dessert, ice cream | Various flavors ice cream with wooden sticks. |
| Geplak | Yogyakarta | Sweets | Sweets made from sugar and grated coconut. |
| Kochi | Malay, Javanese, and Peranakan | Dumpling | A cake dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. |
| Kolak | Nationwide | Sweet cocktail | A mix of sweet potato, cassava, banana, pumpkin, diced in bite size pieces and stewed in coconut milk and palm sugar. Sometimes vanilla or ginger are added for extra flavour. |
| Kue bingka | Banjarese | Cake | A cake made of mashed potato, flour, eggs, sugar, coconut milk, vanilla, milk and margarine, all mixed as dough and baked until golden brown and cooked. |
| Kue bugis | Makassarese, Buginese, and Javanese | Cake | A traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. |
| Kue cubit | Nationwide | Cake | This cake is called kue cubit because of its small size: to eat it one has to pinch it. |
| Kue cucur | Nationwide | Pancake | Pancake made of fried rice flour batter and coconut sugar. |
| Kue lapis | Nationwide | Pudding, layered cake | A traditional snack of colourful layered soft rice flour pudding. |
| Kue lumpur surga | Nationwide | Cake | Cake made from coconut milk, potatoes, flour, and eggs shaped like mud. |
| Kue maksuba | Palembangese | Layered cake | A traditional layered cake which is mainly made with duck egg and sweetened condensed milk without any flours. Each cake needs approximately more than two dozens of duck eggs. |
| Kue mangkok | Java | Cupcake | Traditional steamed cupcake that similar with bolu kukus. |
| Kue putri salju | Nationwide | Cookie | A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow. |
| Kue putu | Nationwide | Sweet coconut cake | Similar to klepon, except that it's cylindrical in shape whilst klepon is spherical. |
| Lupis | Java | Glutinous rice cake | Glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup. |
| Madumongso | Java | Sweets | This snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai (through the fermentation process) and cooked become dodol. |
| Nata de coco | Nationwide | Confectionery, jelly, candy, fermented food | A jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus. |
| Pai susu | Bali | Pastry | A type of custard tart that consisting of an outer pastry crust filled with egg custard as well as condensed milk and baked. |
| Pastel de nata | Jakarta and Timor Island | Pastry | An egg tart pastry dusted with cinnamon, derived from Portuguese cuisine. |
| Poffertjes | Nationwide | Pancake | Similar with kue cubit. This cake have a light and spongy texture. |
| Puding sagu | Sumatra and Eastern Indonesia | Pudding | A sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings. |
| Putu mangkok | Nationwide | Dumpling, sweet coconut cake | A round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar. This dish similar to kue putu. |
| Putu mayang | Nationwide, but especially Betawi | String hoppers | Made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar. |
| Seri muka | Banjarese and Malay | Pudding, layered cake | A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. |
| Tapai | Nationwide | Fermented food | A traditional fermented food of rice or other starchy foods. It has a sweet or sour taste. |

## Cheeses

| Name | Region/Popularity | Type | Description |
| Dali ni horbo | North Sumatra | Cheese | A cheese-like traditional dish, with a yellowish white appearance with tofu-like texture and milky flavor. Dali is made by boiling buffalo milk coagulated with papaya leaf or unripe pineapple juice. |
| Dangke | South Sulawesi | Cheese | A traditional cheese that made from buffalo or cow milk. This dish is processed by boiling fresh milk with sliced papaya leaves, stems, or unripe papaya fruits. Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves. |
| Edam | Nationwide | Cheese | A Dutch cheese made of cows or goats milk. Generally the edam cheese used for cooking kaasstengels. |
| Litsusu cologanti | Lesser Sunda Islands | Cheese | A type of cheese, with enzymes from litsusu tree as coagulant. |

## Seasonings and condiments

| Name | Region | Type | Description |
| Abon | Nationwide | Sprinkle dry condiments | A dried meat product with a light and fluffy texture similar to coarse cotton. Made of beef, chicken, or fish and similar to serundeng. |
| Balado | Minangkabau | Sauce | Hot and spicy bumbu that made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and key lime juice in coconut or palm oil. |
| Bawang goreng | Nationwide | Garnish | Crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture. |
| Budu | Sumatra, Riau Islands, and West Kalimantan | Sauce | An anchovies sauce. |
| Bumbu kacang | Nationwide | Sauce | A sauce made from ground roasted or fried peanuts. This sauce used with chicken, meat, and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing, or as dipping sauce. |
| Colo-colo | Maluku | Sauce | Chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar, mixed with fresh calamansi juice, served in black coconut oil residue, or caramelized rarobang (watery residue of coconut oil-making process), or today often replaced with kecap manis sweet soy sauce. |
| Dabu-dabu | North Sulawesi | Sauce | Sliced chili, tomatoes and shallots. Condiments for grilled fish. |
| Hagelslag or meses | Nationwide | Sweet sprinkles | A very small pieces of confectionery used as a decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. |
| Kecap manis and kecap asin | Nationwide | Sauce | Soy sauces, available in sweet (manis) and salty (asin). |
| Kerisik | Malay | Sprinkle dry condiments | A condiment that made from coconut with dark brown colour. This condiment used in Malay cuisine, such as rendang and laksa. |
| Mayones | Nationwide | Sauce | A thick cold condiment or dressing commonly used in sandwiches, salads, or fritters. |
| Muisjes | Nationwide | Sweet sprinkles | Traditional bread topping that made of aniseeds with a sugared and colored outer layer. This dish derived from Dutch cuisine. |
| Pecel | Java | Sauce | A mixture of vegetables and a type of traditional cracker with spicy peanut paste. Madiun and blitar in East Java are popular for their pecel. |
| Petis | Java | Sauce | A black coloured shrimp paste that popular in Java. This condiments usually used with laksa, popiah, rujak cingur, dan rujak petis. Petis can also be made from fish or krill that have been coated in salt and fermented for up to two years. |
| Rica-rica | Manado, North Sulawesi | Spicy sauce | Sauce made of rich chopped chilies. |
| Sambal | Nationwide | Spicy sauce | Chili sauce with rich variants across Indonesia, among other uses shrimp paste. |
| Sambal goreng teri | Nationwide | Spicy sauce, salted anchovy | Spicy salted anchovy with peanuts. |
| Saus tiram | Nationwide | Sauce | Oyster sauce with dark coloured. |
| Selai kacang | Nationwide | Spreads | A food paste or spread made from ground, dry-roasted peanuts. |
| Selai serikaya | Nationwide | Spreads | A sweet creamy coconut spread made from coconut milk (locally known as santan) and duck or chicken eggs (which are flavored with pandan leaf and sweetened with sugar). |
| Tauco | Nationwide | Sauce | Tauco is a paste made from preserved fermented yellow soybeans. |
| Tempoyak | Sumatra and Kalimantan | Fermented food spicy condiment | Durian fermented with mixture of salt for three to five days, mixed with ground chili and shrimp paste. |
| Terasi or belacan | Nationwide | Shrimp paste | A dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. |
| Tumpang | Java | Sauce | Tumpang or sambal tumpang is a typical food from Kediri, East Java. Sambal tumpang has been made of rotten tempeh mixed and cooked with various spices such as chili, onion, salt and other spices. |

## Common ingredients
### Spices

* Anise (Adas Manis)
* Asam kandis (dried fruit of Garcinia xanthochymus)
* Asam sunti (dried fruit of Averrhoa bilimbi)
* Candlenuts (Kemiri)
* Cardamom (Kapulaga)
* Chili (Cabai)
* Cinnamon (Kayu Manis)
* Clove (Cengkeh)
* Coriander seeds (Ketumbar)
* Cumin seeds (Jinten)
* Fennel (Adas)
* Fenugreek (Klabet)
* Fingerroot (Temu Kunci)
* Galangal (Lengkuas)
* Garcinia atroviridis (Asam Gelugur)
* Garlic (Bawang putih)
* Shallot (Bawang merah)
* Onion (Bawang bombay)
* Ginger (Jahe)
* Kaempferia galanga (Kencur)
* Nutmeg (Pala)
* Pangium edule (Kluwak)
* Star anise (Pekak, bunga lawang)
* Tamarind seeds (Asam)
* Torch ginger (Kecombrang, Etlingera elatior)
* Turmeric (Kunyit)
* Zingiber zerumbet (Lempuyang)

### Herbs

* Indonesian bay leaves (daun salam)
* Kaffir lime Leaves (daun jeruk purut)
* Lemongrass (serai)
* Pandan (Pandanus amaryllifolius, a variety of Pandanus, used to add a distinct aroma to some dishes and desserts)
* Lemon Basil (kemangi)
* Lime Leaves (daun jeruk)
* Turmeric Leaves (daun kunyit)
* Celery leaves (daun seledri)

## Vegetables

* Asparagus
* Broccoli (brokoli)
* Carrot (wortel)
* Cassava leaves (daun singkong)
* Cauliflower (kembang kol)
* Cabbage (kol)
* Chayote gourd (labu siam)
* Corn (jagung)
* Cucumber (timun)
* Eggplant (terong)
* Jicama (bengkuang)
* Sweetcorn (jagung muda)
* Snap peas (kapri)
* Leek (bawang prei)
* Shallot (bawang merah), small red onions (Allium ascalonicum), as also used in south India; more common than large onions (Allium cepa, bawang Bombay)
* Garlic (bawang putih)
* Leaf amaranth (bayam/bayem); various Amaranthus species, often incorrectly called spinach though they belong to the same family as Spinacia oleracea
* Bok choi, pak choi (sawi hijau)
* Napa cabbage (sawi putih)
* Choi sum (caisim)
* Kailan
* Chives (kucai)
* White carrot (lobak)
* Water convolvulus (kangkung)
* Green beans (buncis, kacang buncis)
* Long beans (kacang panjang)
* Winged beans (kecipir)
* Bitter gourd (pare)
* Beansprout (tauge)
* Peas (kacang polong)
* Tomato (tomat)
* Luffa (oyong)
* Papaya leaves (daun pepaya)
* Yellow velvetleaf (genjer)
* Belinjau (leaves and fruits of Gnetum gnemon)
* Young jackfruit (nangka muda)
* Banana flower (jantung pisang)

## Fruits

* Avocado - Alpukat
* Baccaurea racemosa - Menteng
* Banana - Pisang
* Bouea macrophylla - Gandaria
* Star Fruit - Belimbing
* Coconut - Kelapa
* Duku - Duku
* Durian-Durian
* Guava - Jambu biji
* Grape - Anggur
* Jackfruit - Nangka
* Kaffir lime - Jeruk Obat / Jeruk Limau
* Lime - Jeruk Nipis
* Longan - Kelengkeng
* Lychee - Leci
* Mango - Mangga
* Mangosteen - Manggis
* Orange - Jeruk
* Papaya - Pepaya
* Passionfruit - Markisa
* Persimmon - Kesemek
* Pineapple - Nanas
* Pomelo - Jeruk Bali
* Rambutan - Rambutan
* Snake Fruit - Salak
* Sapodilla - Sawo
* Soursop - Sirsak
* Spondias dulcis - Kedondong
* Syzygium malaccense - Jambu Bol
* Water apple - Jambu air
* Watermelon - Semangka

## Gallery

* Sop Buntut Goreng
* Sambal Goreng Teri Tempe
* Krupuk
* Indonesian snacks