Call these foods humble and simple. They are daily meals in households of average income. Yet when served even in high-end Indonesian restaurants, they sweep the food heart without words. Street stalls reflect the same reality. Local, affordable ingredients create flavors that leave one yearning for more (WHAT TO EAT IN SOUTH AFRICA).
The common ingredients also define Indonesian cuisine in cities. They originate from village cooking. They include homemade fermented soybeans, now popular in the West as tempeh, protein-packed tofu, and fresh raw salads. Indonesians also love chilies, made into sambal, known as sambal belacan in Malaysia, whereas in Indonesia it is sambal terasi.
These ingredients form the backbone of traditional Indonesian food and are found in popular dishes across the country, from street food to daily home meals.
Indonesian
Tempeh
Mention tempeh, and at once the country Indonesia comes to mind. It is a
traditional Indonesian food, originating on the island of Java. Classic tempeh
is made only from soybeans and the fermentation starter (Rhizopus mold). Some
variations may include a little vinegar or rice to aid fermentation or adjust
texture. These fermented soybeans are one of the best sources of protein,
suited for vegetarians, humble and affordable, highly nutritious, and simply
tasty.
Tempeh in
Indonesia is hard to miss, from street stalls to high-end eateries. It is made
into dishes, combined with chilies, anchovies, and sometimes potatoes or tofu,
seasoned with soy sauce and palm sugar. Popular dishes include tempeh balado, tempeh
tahu tumis, orek tempeh, and sambal tempeh.
Nothing though beats the simply fried version, tempeh goreng, or smashed and fried, tempeh penyet. They are delicious on their own as a snack or served as part of a rice meal, with a spicy Indonesian dip. These days, tempeh has even levelled up into tempeh chips, yet traditional Indonesian tempeh, simply fried, remains unbeatable.
Indonesian
Fried Tofu/Tahu Goreng
Alongside or on its own, tofu makes its appearance in Indonesian cuisine.
Made-in-Indonesia tofu goes into a variety of dishes, including soups, chili
stir-fries, or soy sauce stir-fries. Without a doubt, there is something
magical about the unassuming Indonesian fried tofu. It makes the mouth water,
even when seasoned with just salt and fried.
Eaten hot, it
never fails to satisfy. Another byproduct of soybeans, the home-style making is
what makes tofu shine as Indonesian food. The choices are simple: eaten by
dipping into a spicy sauce or served alongside rice.
Tofu is also elevated as tahu isi, known as tofu sumbat in Malaysia. A hollow is made in the tofu, either before or after frying, and filled with julienned cucumber or blanched beansprouts, paired with a light, spicy homestyle chili dip. Fried tofu is also readily available as a street snack, fried on the spot and served with dips like soy sauce or chili sauce. Affordable and common, it is a must-try when in Indonesia.
Indonesian Raw
Salad
There is literally no meal, especially a rice meal, without at least a few raw
salads on the side. It shows how people in Indonesia get their fix of fiber and
nutrients from raw salads. Vegetables like long beans, cabbage, tomato, and kemangi
(basil leaves) form the basic raw salads, known as lalapan. The simplest
versions are found even at street stalls, while larger spreads appear during
hotel buffets or at high-end restaurants (WATER SPINACH SALAD/URAP KANGKUNG).
Even terung pipit (tekokak), the wild or pea eggplant, is part of the greens. Crunchy, fresh, and full of goodness, the raw salads are served with a range of dips. In hotels, the massive selection can make it hard to decide which to choose. They are well suited for those watching their diet, though it’s wise to check if the dips are vegetarian. Hotels in Indonesia do cater to vegetarians and vegans, so the dips usually are.
Indonesian Gado
Gado
When tempeh, tofu, boiled potatoes, boiled eggs, and blanched or raw Indonesian
salad come together as one serving, it becomes the Indonesian Gado Gado. There
are no fixed ingredients for gado gado. Sometimes fried crackers, beansprouts,
long beans, or kangkung (water spinach) join the mix. It’s a true example of a
healthy Indonesian dish on its own, especially when paired with the spicy,
sweet peanut sauce.
Whether belacan or fermented shrimp paste is added can be clarified for those who are particular. The sauce itself reflects typical Indonesian cooking, truly packing a punch. One of Indonesia’s most well-known dishes, Gado Gado is a wholesome mixed vegetable salad and a complete meal on its own. Loved across the country and often regarded as Indonesia’s salad with substance.
Fried Salted Fish/Ikan Asin Goreng
Crispy fried salted fish, or ikan asin goreng, is an essential part of an
Indonesian rice meal. Once regarded as food for the poor, it has since gained
love across the world. Thanks to Indonesia for making it famous, and there
isn’t just one type - fish are salted, sun-dried, and then fried until crispy.
From small to large varieties, they add a burst of saltiness to rice and make a
delightful appetizer.
Among these, fried anchovies, or teri goreng, are one of the most popular types of salted fish. The humble fried salted fish truly represents authentic Indonesian food. On their own, only a few can be nibbled because of the saltiness. But in the case of anchovies, teri kacang, or anchovies stir-fried, either dry or wet style, with palm sugar and fried ground peanuts, becomes a popular Indonesian snack.
Indonesian
Sambal
The highlight of an Indonesian meal is definitely the sambal. The spicy
Indonesian dip. It is paired with most savory dishes, including snacks, and the
choices are plenty. The famed sambal terasi is traditionally made by pounding
chilies with roasted fermented shrimp paste, seasoned with lime juice and salt
if needed. This is the most basic version, often raw, sometimes combined with
shallots or anchovies.
Those made with
green chilies are known as Sambal Ijo (Green Spicy Dip). These sambals can also
be sautéed in oil and serve as the base for dishes like Balado, using fish or
chicken. Indonesian sambal is versatile. It can even be used in stir-fried
dishes. Simply put, sambal is the heart of an Indonesian meal and a source of
national pride. No sambal, no complete meal.
