Indonesia is made up of 6,000 or so inhabited islands, with a population of over 2.3 million people, and is home to countless distinct dishes as well as some national favourites. To explore it all, even the most scrupulous gourmand would need a lifetime. But, to whet your appetite, here is a very brief look at some of Indonesia’s favourite foods.
The cultural mix of Indonesia is bewildering and can seem like an anthropologists nightmare. Comprising diverse local communities and belief systems, around three hundred ethnic groups have settled here from all over the region, and some from further afield. They have brought with them vastly different food cultures, ones which have been influenced and adapted in the archipelago, and even spread back into Asia.
Staples of Southeast Asian cooking, such as fried rice dishes and soup soups are all represented, with their own distinct Indonesian flavours; and some of the most popular dishes today derive from the fusion of colonial imports and local cooking techniques and spices.
Whether you are eager to dive right into the chaos of street vendors, ease your way in with fine dining, or learn to prepare the dishes yourself, Indonesia offers something for every food lover’s palate.
One thing to keep in mind is the prevalence of Halal, as the country is majority Muslim. Most meat dishes will be chicken, beef and fish/seafood, so don’t expect to always find pork on menus outside of western restaurants.
Almost anywhere you go in Southeast Asia you will find street vendors and restaurants selling this Javanese staple. Its history probably owes something to the influx of Tamil Indian and Arab Muslims to Indonesia that occurred during the Dutch colonial period in the 19th century, and could be considered the East Asian answer to the shish kebab.
Generally consisting of seasoned meat skewers served either coated in, or accompanied by, heavily seasoned sauce. Sate, as it is known in Indonesia, has a huge number of regional varieties that range from the familiar peanut-sauce available everywhere, to spicy soy-based versions, and sweet coconut milk flavoured ones. Restaurants exist that specialise in the cooking of high quality sate, although there’s something very tempting about buying the local specialty from a vendor when the urge takes you.
For a really satisfying meal, Indonesians around the world will nearly always recommend rendang. It is easy to see why, as it combines simple cooking techniques with complex flavours to create a rich, and very tasty dish that will hold a special appeal to curry fans from around the world.
Although its origins are the subject of a great deal of food politics between Malay and Indonesian fans, the dish served in Indonesia originated in Sumatra, amongst the Minangkabau people. Traditionally a festive and ceremonial dish, rendang is served at weddings, religious occasions and, more importantly, almost everywhere in Indonesia.
Consisting of four main ingredients (meat, coconut milk, chilli and mixed spice paste) Rendang should be cooked slowly (four hours is usually quoted) with regular stirring, until the dish acquires a thick, almost dry consistency as the liquid reduces. Like other curry dishes, it is often served with rice of some sort, and a vegetable side.
It really wouldn’t be an introduction to any East Asian cuisine without a rice dish. To many people in the region, a meal simply is not complete without some sort of Nasi (rice) dish. It can be either as the focus, or the accompaniment. Indonesia is no exception, and to describe nasi goreng is difficult as it literally means ‘rice fried’ and exists in tens, if not hundreds of accepted variations.
The most popular and widely available is nasi goreng ayam (chicken) which should be flavoured with sweet soy sauce and spices, fried to a golden brown colour. You can expect to find some kind of nasi goreng anytime and anywhere, from the breakfast table to the streetside last thing at night.
A traditional broth soup, and perhaps the most widespread national dish for the simple reason that it is easy to prepare and hearty, akin to chicken soup in western food culture. Made in almost all cases with meat and vegetables, its rich variety comes from the addition of ingredients such as rice vermicelli (bihun), fried garlic and in several instances, potato. Soto is often served with an accompanying dish of some kind, such as sate, or a condiment like sweet soy sauce.