Published 23rd Feb. 2026
Written by Emily Heeks
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Indonesia is a country rich in tradition, with a cuisine as diverse as its thousands of islands. Home to a wealth of cultures, an incredible variety of flavours and some of the most vibrant street food markets in the world, Indonesian food is as fresh as it gets. In fact, it’s often prepared right in front of you by local cooks whose recipes have been passed through generations. Prepare to be warmed not only by the food but by the incredible hospitality, where each warung (restaurant) feels like stepping into someone’s home, and the welcoming atmosphere makes each bite even more delicious. Read on to discover more about traditional food in Indonesia, but fair warning – your stomach might start rumbling before you reach the end…
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Gado-gado is one of Indonesia’s most beloved dishes – a fresh salad of boiled vegetables, tofu, tempeh and hard-boiled eggs, all smothered in a sweet (and a little spicy) peanut sauce that creates a satisfying mix of textures and flavours in every bite. Designed to use leftover vegetables in a creative way, it’s now a national favourite, served at street stalls and restaurants. Gado-gado is steeped in tradition, shaped over time by local customs and regional variations, meaning wherever you try it, it might taste slightly different – proof that Indonesians don’t do boring salads.
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It would be near impossible to talk about traditional food in Indonesia without mentioning nasi goreng, the country’s iconic fried rice. Simple but delicious, this dish is a flavourful mix of rice, kecap manis (sweet soy sauce), garlic and shallots, topped with egg, prawn or chicken and laced with subtle hints of spice for a comforting kick. While nasi goreng was traditionally cooked to use up leftover rice, it’s now served as a go-to at street stalls and family warungs. Noodles more your thing? Mie goreng offers the same satisfying flavours but with noodles instead. So, whether you’re team rice or team noodles, Indonesians have officially made fried carbs irresistible.
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Originating in the Minangkabau Highlands in West Sumatra, rendang is slow-cooked beef simmered in coconut milk and a fragrant blend of lemongrass, ginger, turmeric and chilli. Deeply rooted in Minangkabau culture, it’s a staple of Minang cuisine, where it was traditionally prepared for ceremonial occasions. The dish has since travelled far beyond its homeland, carried by the Minang people, who are known for journeying across Indonesia and establishing eateries locally known as padang restaurants. Today, these can be found everywhere, and beef rendang is recognised as one of Indonesia’s national dishes.
Image by Alix Pardo
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Traditional food in Indonesia isn’t just about what you eat – it also includes refreshing drinks. If you need to quench your thirst, there’s no better way than with es cendol. Perfect for Indonesia’s balmy climate, this drink combines chewy rice flour jelly, coconut milk and palm sugar over crushed ice. For generations, locals have turned to it as a refreshing antidote to the heat and humidity, and today it’s a staple across the country, served at markets and cafes.
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Lawar is believed to have existed since ancient times in Bali, and its name comes from the Balinese words meaning ‘to finely chop’. The dish contains vegetables, grated coconut, aromatic spices and minced meat (chicken, pork, duck or even jackfruit for a vegetarian version). You’ll find lawar everywhere – not just on the menu, but also as part of banten, the ceremonial offerings in Balinese Hindu culture, where it serves as a symbol of devotion to ancestors and deities.
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Need a quick pick-me-up to combat the jet lag? Try satay, traditional spiced skewers that’ll be sure to wake up your taste buds. This traditional Indonesian dish consists of marinated meat grilled over an open flame, served with peanut sauce. While sate ayam (chicken satay) is the most famous, there are many variations, including beef, lamb, goat, fish and even vegetarian options like tofu or smoked vegetables. Satay has deep roots in Indonesian street food culture. Originating in Java, it’s now cherished across the archipelago, where each region adds its own spices, sauces and serving styles – perfect for a quick snack or late-night craving.
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Tempeh is made from fermented soybeans – stay with us here, because the Indonesians know how to make it delicious. A cornerstone of traditional Javanese cuisine, local villages relied on it as a vital source of protein during food or meat shortages, helping communities stay healthy. The fermentation process transforms the soybeans into a nutrient-rich block that is sliced, marinated and fried to golden, crispy perfection before being incorporated into soups, stews and stir-fries. You’ll find tempeh (and many other Indonesian dishes) served on banana leaves, a traditional practice that signifies a dish’s spiritual connection to the earth and the land it comes from.
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The perfect way to end a meal is with a sweet treat, and that’s exactly what we’re wrapping up with. Pandan pancakes (known locally as dadar galung) are a traditional Indonesian dessert made from a thin crepe batter infused with fragrant pandan, a tropical plant cultivated across Asia. Its leaves are widely used for cooking and flavouring, giving the pancakes their signature green colour, while the crepes are filled with grated coconut and palm sugar, creating a delightful balance of caramel-like flavours. Pandan pancakes are a sweet example of traditional food in Indonesia, where local ingredients are transformed into timeless dishes that have brought joy for centuries and continue to do so today.
Image by Marie Champenois
Header Image by hee jenn wei / Fotolia.com
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