Indonesia

Rendang

Rich coconut curry meat dish slow-cooked until deeply caramelized and tender.

Nasi goreng

Fragrant stir-fried rice with eggs, shrimp, and aromatic spices in every bite.

Sate

Grilled meat skewers served with peanut sauce, smoky and utterly irresistible.

Gado-gado

Vegetable medley smothered in creamy peanut sauce, crunchy and deeply satisfying.

Soto ayam

Golden turmeric chicken soup with galangal, warming and aromatic comfort in a bowl.

Nasi campur

Rice ringed by small portions of whatever the warung cooked that morning.

Babi guling

Balinese suckling pig stuffed with turmeric and lemongrass, spit-roasted until glass-skinned.

Bakso

Beef meatball soup in rich broth with noodles and fresh herbs.

Mie goreng

Fried noodles with sweet soy, chilli and a fried egg on top, sold everywhere.

Nasi Padang

Dishes stacked on your table unasked; you pay only for what you touch.

Sambal

Chilli relish ground fresh daily, in hundreds of regional versions.

Pempek

Palembang fish-and-sago cakes fried and served in dark, sour vinegar sauce.

Gudeg

Yogyakarta jackfruit stewed for hours in palm sugar and coconut until sweet and brown.

Rawon

East Javanese beef soup blackened by keluak nuts, served with bean sprouts.

Ayam betutu

Whole chicken packed with spice paste, wrapped in leaves and buried in embers.

Lumpia

Crispy spring rolls filled with savory meat and vegetables, perfectly fried golden.

Tempe goreng

Fermented soybean cake sliced and fried crisp, invented in Java centuries ago.

Martabak manis

Thick sweet pancake folded over chocolate, peanut and condensed milk, sold at night.

Es cendol

Green rice-flour worms in coconut milk and palm sugar over shaved ice.

Kopi luwak

Rare, smooth coffee from civet-digested beans, world's most distinctive and expensive brew.