Baku Kitchen! An independent reference of traditional food

Indonesia

Archipelago of sambals, coconut and peanut sauces: fiery, sweet and smoky rice-table cooking. That is the short version of what Indonesia cooks. Look for Nasi Goreng (sweet-soy fried rice with fried egg and krupuk; national favourite), Rendang (minangkabau beef simmered dry in coconut milk and spice paste) and Satay (grilled skewers with peanut sauce and lontong; countless regional versions). Fried rice using leftover cooked rice, a Chinese technique absorbed into Indonesian kitchens and made local by kecap manis and terasi. This atlas has 54 Indonesia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Gado-Gado

    Blanched vegetables, tofu, tempeh and egg under peanut dressing. Ready in 35 min prep and 25 min cooking. 4 servings.…

  • Nasi Goreng

    Sweet-soy fried rice with fried egg and krupuk; national favourite. Ready in 20 min prep and 15 min cooking. 2…

  • Satay

    Grilled skewers with peanut sauce and lontong; countless regional versions. Ready in 40 min prep and 25 min cooking. 6…

  • Rendang

    Slow-cooked coconut beef, festive table essential. Ready in 40 min prep and 4 hr cooking. 6 servings. A main recipe…