[{"data":1,"prerenderedAt":324},["ShallowReactive",2],{"country:indonesia":3,"feed:country:indonesia":41,"links:country:indonesia":273,"country:musttry:indonesia":300},{"slug":4,"name":5,"nativeName":5,"iso2":6,"continent":7,"subregion":8,"cuisineIntro":9,"cuisineDeepDive":10,"signatureIngredients":11,"eatingCustoms":20,"mustTrySlugs":21,"regions":25,"heroImage":38},"indonesia","Indonesia","id","Asia","Southeast Asia \u002F Malay Archipelago","Indonesian food is not one cuisine but a federation of hundreds, spread across an archipelago of more than 17,000 islands where every strait changes the cooking. What binds it is rice at the center of the plate, sambal — the fresh or fried chile paste that appears at practically every meal, in countless regional forms — and kecap manis, the thick, palm-sugar-sweetened soy sauce that gives so many dishes their glossy sweet-savory depth. This is also where the world came shopping for flavor: the Maluku islands were, for centuries, the only place on earth where nutmeg and cloves grew, and the spice trade they fueled redrew world maps. The kitchens repaid the traffic with interest, absorbing Chinese noodles and woks, Indian and Arab spice technique, and Dutch colonial habits, and turning all of it into something unmistakably Indonesian. Heat, sweetness and char are the everyday registers; celebration food slows down into coconut-milk braises that can take a whole morning.","Rice is the axis everything else turns around. In Indonesian, a meal without rice barely counts as a meal — the word for eating, makan nasi, literally folds rice into it — and the day's cooking is organized as rice plus lauk-pauk, an orbit of side dishes: something fried, something braised, something fresh, and always sambal. Leftover rice is never waste; dried out overnight, it becomes the perfect raw material for nasi goreng the next morning.\n\nFlavor is built from bumbu — spice pastes ground fresh in a stone mortar (cobek and ulekan) from shallots, garlic, chiles, candlenuts, turmeric, galangal, ginger and lemongrass. The paste is fried gently in oil until it darkens and the raw smell cooks off, a step called menumis that is the true foundation technique of the cuisine. Onto that base go the archipelago's signature seasonings: terasi, a pungent fermented shrimp paste used in tiny amounts for deep savoriness; kecap manis for sweetness and color; tamarind and lime for sourness; and coconut milk, which carries the great slow braises like rendang.\n\nSambal deserves its own paragraph, because it is less a condiment than a birthright. Every region, warung and grandmother has a version — sambal ulek, sambal terasi, sambal matah from Bali, sambal dabu-dabu from Manado — and a meal is judged as much by its sambal as by its main dish. Heat levels are personal and non-negotiable.\n\nThe Maluku islands, the original Spice Islands, were the world's only source of nutmeg and cloves until the eighteenth century, which is why Portuguese, Dutch and English ships fought over them for two hundred years. The Dutch colonial period that followed left its own table culture — most famously the rijsttafel, a banquet format of dozens of small Indonesian dishes served at once — while Chinese settlers contributed noodles, soy sauce, the wok and stir-frying, all long since naturalized.\n\nStreet food is where the cuisine lives most publicly. Kaki lima carts and warung stalls sell sate grilled over coconut-shell charcoal, bakso meatball soup, martabak, and nasi goreng fried to order over roaring flame late into the night. In 2018 the national tourism ministry named five official national dishes — soto, rendang, sate, nasi goreng and gado-gado — a diplomatic answer to an impossible question, since a country this large could justify fifty.",[12,13,14,15,16,17,18,19],"rice","sambal (fresh chile paste)","kecap manis (sweet soy sauce)","coconut milk","shallots and garlic","terasi (fermented shrimp paste)","peanuts","lemongrass and galangal","Everyday meals are unceremonious and rice-centered: dishes are often cooked in the morning and eaten at room temperature through the day, and a spread arrives all at once rather than in courses. Many Indonesians eat with a spoon and fork — spoon in the right hand doing the work — or with the right hand directly, never the left. Warungs, the small family-run eateries, are the default lunch; at a nasi padang restaurant the table fills with a dozen plates and you pay only for what you touch. Sambal sits on every table, and asking for more marks you as someone worth feeding. Sweet tea, often iced, is the standard companion to a meal.",[22,23,24],"nasi-goreng","chicken-satay","gado-gado",[26,29,32,35],{"name":27,"description":28},"Java","The crowded heart of the country and its street-food capital — home of Jakarta's Betawi cooking, the sweet, palm-sugar-leaning kitchens of Yogyakarta and Solo, and the sate and gado-gado carts that fill every night market.",{"name":30,"description":31},"Sumatra","Big, bold, chile-and-coconut cooking with strong Indian and Middle Eastern echoes. West Sumatra's Minangkabau people run the nasi padang restaurants found across the country, and their slow-cooked rendang is arguably Indonesia's most famous export.",{"name":33,"description":34},"Bali","The Hindu island cooks differently: pork appears openly (babi guling, the celebrated spit-roast suckling pig), ceremonial food is elaborate, and the fresh raw shallot-lemongrass sambal matah defines the local palate.",{"name":36,"description":37},"Sulawesi","Seafood country. Makassar in the south is known for coto, a rich beef soup, while Manado in the north cooks some of the hottest food in Indonesia — rica-rica chile preparations and the fresh tomato-chile sambal dabu-dabu.",{"src":39,"alt":40},"\u002Fimages\u002Fcountries\u002Findonesia.jpg","Overhead photograph of Indonesia kitchen staples — rice, sambal, kecap manis and coconut milk — on a dark wooden table",{"items":42,"total":269,"page":270,"limit":271,"hasMore":272},[43,77,101,122,145,168,191,209,232,251],{"slug":44,"title":45,"nativeName":46,"countrySlug":4,"region":27,"baseServings":47,"prepMinutes":48,"cookMinutes":49,"restMinutes":50,"difficulty":51,"course":52,"diet":56,"mainIngredients":59,"images":64,"keywords":68,"publishedAt":75,"updatedAt":75,"authorSlug":76},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso",4,40,90,30,"medium",[53,54,55],"street-food","main","soup",[57,58],"dairy-free","halal-friendly",[60,61,62,63],"beef-chuck","tofu","garlic","scallions",[65],{"src":66,"alt":67},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg","Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots",[44,69,70,71,72,73,74],"beef meatballs","indonesian street food","noodle soup","java","bakso malang","tapioca starch","2026-08-19","dishroute-kitchen",{"slug":78,"title":79,"nativeName":80,"countrySlug":4,"region":27,"baseServings":47,"prepMinutes":81,"cookMinutes":82,"difficulty":83,"course":84,"diet":86,"mainIngredients":87,"images":90,"keywords":94,"publishedAt":75,"updatedAt":75,"authorSlug":76},"bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur ayam",15,70,"easy",[85,54],"breakfast",[57,58],[12,88,89,63,62],"chicken","ginger",[91],{"src":92,"alt":93},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg","Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers",[95,96,97,98,99,100,72],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","kecap manis","krupuk",{"slug":23,"title":102,"nativeName":103,"countrySlug":4,"baseServings":47,"prepMinutes":50,"cookMinutes":104,"restMinutes":105,"difficulty":83,"course":106,"diet":107,"mainIngredients":108,"images":110,"keywords":114,"publishedAt":121,"updatedAt":121,"authorSlug":76},"Chicken Satay with Peanut Sauce","Sate ayam",20,60,[54,53],[57],[88,62,109],"lime",[111],{"src":112,"alt":113},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg","Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges",[115,116,117,118,4,119,120],"satay","sate ayam","chicken skewers","peanut sauce","street food","grill","2026-08-18",{"slug":24,"title":123,"nativeName":124,"countrySlug":4,"region":125,"baseServings":47,"prepMinutes":50,"cookMinutes":126,"difficulty":83,"course":127,"diet":129,"mainIngredients":131,"images":136,"keywords":140,"publishedAt":121,"updatedAt":121,"authorSlug":76},"Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-gado","Jakarta",25,[54,128],"side",[130],"vegetarian",[132,133,134,135],"potato","eggs","cabbage","cucumber",[137],{"src":138,"alt":139},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg","Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing",[24,141,118,142,143,130,144],"indonesian salad","jakarta","betawi","blanched vegetables",{"slug":146,"title":147,"nativeName":148,"countrySlug":4,"region":149,"baseServings":150,"prepMinutes":126,"cookMinutes":151,"difficulty":51,"course":152,"diet":153,"mainIngredients":155,"images":157,"keywords":161,"publishedAt":75,"updatedAt":75,"authorSlug":76},"gudeg","Gudeg (Yogyakarta Sweet Jackfruit Stew)","Gudeg","Yogyakarta, Central Java",6,180,[54],[130,154,57,58],"gluten-free",[133,62,156],"onion",[158],{"src":159,"alt":160},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg","Mahogany-brown stewed jackfruit strands beside a browned hard-boiled egg and white rice on a banana leaf",[146,162,163,164,165,166,167],"jackfruit","yogyakarta","javanese","palm sugar","vegetarian indonesian","nangka muda",{"slug":169,"title":170,"nativeName":171,"countrySlug":4,"baseServings":172,"prepMinutes":104,"cookMinutes":126,"restMinutes":105,"difficulty":51,"course":173,"diet":176,"mainIngredients":177,"images":180,"keywords":184,"publishedAt":75,"updatedAt":75,"authorSlug":76},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak manis",8,[174,53,175],"dessert","snack",[130],[178,133,179,18],"flour","condensed-milk",[181],{"src":182,"alt":183},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg","Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts",[185,186,187,188,189,119,190],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night market",{"slug":22,"title":192,"nativeName":193,"countrySlug":4,"baseServings":194,"prepMinutes":81,"cookMinutes":81,"difficulty":83,"course":195,"diet":196,"mainIngredients":198,"images":200,"keywords":204,"publishedAt":121,"updatedAt":121,"authorSlug":76},"Nasi Goreng (Indonesian Fried Rice)","Nasi goreng",2,[54,85,53],[57,197],"nut-free",[12,133,62,199],"soy-sauce",[201],{"src":202,"alt":203},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg","Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside",[205,206,4,99,119,207,208],"nasi goreng","fried rice","wok","leftover rice",{"slug":210,"title":211,"nativeName":212,"romanized":213,"countrySlug":4,"region":214,"baseServings":150,"prepMinutes":48,"cookMinutes":215,"restMinutes":104,"difficulty":216,"course":217,"diet":218,"mainIngredients":219,"images":220,"keywords":224,"publishedAt":75,"updatedAt":75,"authorSlug":76},"rendang-padang","Rendang Padang (Minangkabau Dry-Braised Coconut Beef)","Randang","Rendang Padang","West Sumatra",210,"hard",[54],[154,57,58],[60,62,89,156],[221],{"src":222,"alt":223},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero.jpg","Dark, almost dry rendang beef cubes coated in caramelized coconut spice paste, served beside steamed white rice",[225,226,227,228,15,229,230,231],"rendang","padang","minangkabau","beef","west sumatra","indonesian curry","kerisik",{"slug":233,"title":234,"nativeName":235,"countrySlug":4,"region":27,"baseServings":47,"prepMinutes":126,"cookMinutes":236,"difficulty":83,"course":237,"diet":238,"mainIngredients":239,"images":240,"keywords":244,"publishedAt":75,"updatedAt":75,"authorSlug":76},"soto-ayam","Soto Ayam (Javanese Turmeric Chicken Noodle Soup)","Soto ayam",45,[55,54],[57,58],[88,133,134,109,62],[241],{"src":242,"alt":243},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero.jpg","Bowl of golden turmeric chicken broth with glass noodles, shredded chicken, half a boiled egg and fried shallots",[245,246,247,164,248,249,250],"soto ayam","chicken soup","turmeric broth","lemongrass","indonesian noodle soup","bawang goreng",{"slug":252,"title":253,"nativeName":254,"countrySlug":4,"region":27,"baseServings":47,"prepMinutes":81,"cookMinutes":104,"difficulty":83,"course":255,"diet":256,"mainIngredients":258,"images":261,"keywords":265,"publishedAt":75,"updatedAt":75,"authorSlug":76},"tempe-orek","Tempe Orek (Javanese Sweet Crisp Fried Tempeh)","Tempe orek",[128],[130,257,57],"vegan",[259,62,260],"tempeh","thai-chili",[262],{"src":263,"alt":264},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero.jpg","Dark glazed tempeh matchsticks scattered with sliced red chili and shallots in a shallow bowl beside white rice",[266,259,99,267,164,257,268],"tempe orek","indonesian side dish","fried tempeh",10,1,12,false,{"links":274,"total":269},[275,278,281,283,286,288,291,293,295,297],{"slug":44,"title":46,"iso2":276,"minutes":277},"ID",160,{"slug":78,"title":279,"iso2":276,"minutes":280},"Bubur Ayam",85,{"slug":23,"title":102,"iso2":276,"minutes":282},110,{"slug":24,"title":284,"iso2":276,"minutes":285},"Gado-Gado",55,{"slug":146,"title":148,"iso2":276,"minutes":287},205,{"slug":169,"title":289,"iso2":276,"minutes":290},"Martabak Manis",105,{"slug":22,"title":292,"iso2":276,"minutes":50},"Nasi Goreng",{"slug":210,"title":213,"iso2":276,"minutes":294},270,{"slug":233,"title":296,"iso2":276,"minutes":82},"Soto Ayam",{"slug":252,"title":298,"iso2":276,"minutes":299},"Tempe Orek",35,{"items":301,"total":323,"page":270,"limit":323,"hasMore":272},[302,309,316],{"slug":22,"title":192,"nativeName":193,"countrySlug":4,"baseServings":194,"prepMinutes":81,"cookMinutes":81,"difficulty":83,"course":303,"diet":304,"mainIngredients":305,"images":306,"keywords":308,"publishedAt":121,"updatedAt":121,"authorSlug":76},[54,85,53],[57,197],[12,133,62,199],[307],{"src":202,"alt":203},[205,206,4,99,119,207,208],{"slug":23,"title":102,"nativeName":103,"countrySlug":4,"baseServings":47,"prepMinutes":50,"cookMinutes":104,"restMinutes":105,"difficulty":83,"course":310,"diet":311,"mainIngredients":312,"images":313,"keywords":315,"publishedAt":121,"updatedAt":121,"authorSlug":76},[54,53],[57],[88,62,109],[314],{"src":112,"alt":113},[115,116,117,118,4,119,120],{"slug":24,"title":123,"nativeName":124,"countrySlug":4,"region":125,"baseServings":47,"prepMinutes":50,"cookMinutes":126,"difficulty":83,"course":317,"diet":318,"mainIngredients":319,"images":320,"keywords":322,"publishedAt":121,"updatedAt":121,"authorSlug":76},[54,128],[130],[132,133,134,135],[321],{"src":138,"alt":139},[24,141,118,142,143,130,144],3,1787360042620]