With such diversity across its regions, Indonesia’s food culture is just as wide-ranging. In every city or town, food is part of daily life, and eating out is common. You might also come across Indonesian food outside the country, as some Indonesians living abroad have introduced it through small eateries or food ventures (IKAN BALADO RECIPE).
For travellers (MUST TRY FOOD IN SOUTH AFRICA) in Indonesia, there’s plenty to try. If you enjoy spicy, tangy, and bold flavours, Indonesian food offers all that and more. After all, travelling is about food, and when in Indonesia, go for it.
Tempeh
A favourite and
ever-popular ingredient, tempeh is easy to find across Indonesia. It's part of
everyday meals and packed with protein. Simply fried with a bit of salt, tempeh
is one of the humble delights of Indonesian food, ideal
for vegans and vegetarians.
It’s also often
stir-fried with chilli paste, but do check if belacan (fermented shrimp paste),
known locally as terasi, is added. For those who eat anchovies, tempeh cooked
with sambal and dried fish is considered one of the most appetising dishes, perfect as a snack or alongside rice.
Tofu is another staple seen across Indonesia. Often served with tempeh, tofu can be fried plain or turned into a snack. One common version is tahu isi, literally meaning “stuffed tofu” - deep-fried tofu filled with shredded vegetables like carrots or cabbage, usually served with a spicy chilli dip.
Even plain fried tofu somehow tastes better in Indonesia, maybe that’s part of its food magic. Whether dipped in sauce, eaten as a side, or paired with rice, tofu easily finds a place in the Indonesian meal.
Appetizers in Indonesia are all about freshness and bold flavours. You’ll often find raw salads or herbs (ulam) served as side dishes or starters, common ingredients include cucumber, cabbage, long beans, tomato, and kemangi (Indonesian basil). These are usually eaten with sambal and paired with crackers like keropok or emping.
One of the most well-known appetizers is gado-gado, a hearty mix of blanched vegetables like kangkung (water spinach), cabbage, long beans, boiled eggs, tofu, and potatoes, topped with spicy peanut sauce. Sometimes, it’s served with crackers. While gado-gado can be an appetizer, the portion is often enough to be a full meal on its own.
Vegetables are
part of almost every Indonesian meal. You’ll commonly see stir-fried bean
sprouts, mixed vegetables, and the ever-present kangkung (water spinach). It
can be blanched and served with sambal or stir-fried with garlic, shallots, and
fresh red chillies. Another popular option is kangkung belacan, cooked with
shrimp paste for a deeper flavour.
Even simple spinach stir-fried with garlic finds its way into many home-cooked and restaurant meals. Vegetables may not seem exciting, but in Indonesia, they’re full of flavour and always part of the table.
Fried salted
fish is another regular feature of Indonesian food culture. Usually served as a
side dish with rice, it’s deep-fried until crispy and eaten alongside sambal,
vegetables, or tempeh.
There are different types, from small dried anchovies (teri) to larger salted fish. It’s a popular dish at home and in casual eateries, offering that strong salty crunch that pairs perfectly with plain rice. For many Indonesians, it’s comfort food at its best.
Sambal is more than just a dip, it’s a must-have on almost every table. The most common version is sambal belacan (terasi), made with fresh chillies and fermented shrimp paste. Some sambals are raw and pounded, while others are cooked with oil for a deeper taste.
You’ll also come across sambal merah (red chilli sambal) and sambal ijo (green chilli sambal), both of which are widely served in restaurants, warungs, and stalls. Most places let you help yourself to as much as you like, a generous and welcome part of the Indonesian dining experience.
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