Indonesian food is spice and rice across a thousand islands: skewers of satay over coals, a dark bowl of rawon soup, a Padang table crowded with rendang and sambal. Every meal turns on rice and a fiery chili paste, and the deepest, most varied cooking is Java's.
190 dishes ranked·37 in the global top 1,000
·3,884 diner ratings·Best rank Nº 89
6Nasi padangAssorted Small Dishes or Ritual · IndonesiaNº 290
7BetutuPoultry Dish · IndonesiaNº 338
8Nasi campurAssorted Small Dishes or Ritual · IndonesiaNº 356
9Soto ayamSoup · IndonesiaNº 359
10Sambal terasiSauce · IndonesiaNº 372
11SiomayDumplings · IndonesiaNº 401
12Opor ayamStew · IndonesiaNº 479
13Tempeh mendoanStreet Food · IndonesiaNº 492
14Tempe gorengSnack · IndonesiaNº 509
15RujakFruit Salad · IndonesiaNº 517
16Rica-ricaSauce · IndonesiaNº 522
17Gulai ayamStew · IndonesiaNº 536
18Sayur lodehVegetable Soup · IndonesiaNº 540
19Soto LamonganChicken Soup · IndonesiaNº 541
20KonroMeat Soup · IndonesiaNº 573
Open the Complete Ledger ↓of 10,833 worldwide
Fig. 1
Where 190 ranked indonesian dishes were born.
Dish origin
Drag to pan · Double-click or +/− to zoom · Select a marker for its
entry
The Signature Dishes
The twelve highest-ranked Indonesian dishes, by global position.
Plate IISnack · Indonesia
1
Nº 89 worldwide
Batagor
Snack
Bandung's favorite snack, fried fish-and-tofu dumplings served under a thick, sweet peanut sauce with lime and kecap manis. The name is short for baso tahu goreng, and its crisp-then-drenched contrast comes straight from the city's Chinese-Indonesian kitchens.
★ 4.4|96% positive
|48 ratings
Plate IIIDeep-fried Dessert · Indonesia
2
Nº 155 worldwide
Pisang goreng
Deep-fried Dessert · Godoh biu · Gedhang gorèng
Fried bananas, the everyday Indonesian snack, ripe fruit dipped in batter and deep-fried until the outside crisps and the inside turns molten and sweet. Sold hot from carts and warungs across the country, sometimes dusted with sugar or drizzled with palm syrup.
★ 4.4|87% positive
|122 ratings
3Soto BetawiNº 198
Meat Soup
Jakarta's rich beef soup, chunks of meat and offal simmered in a broth made creamy with coconut milk and sharpened with lime, fried shallots, and sambal. A specialty of the city's Betawi people, it is served with rice and crisp emping crackers.
★ 4.3|28 ratings
4RawonNº 226
Meat Soup · Also Beef Black Soup
East Java's black beef soup, its deep brown-black color and earthy, nutty depth coming from keluak, the fermented kluwak nut. Slow-braised beef in the dark broth is served with rice, bean sprouts, salted egg, and sambal, a dish unlike any other soup in the region.
★ 4.3|90 ratings
5SerabiNº 256
Pancake · Also Surabi
Small Indonesian pancakes of rice flour and coconut milk, cooked in a little clay pan over coals so the bottom crisps while the top stays soft and spongy. Eaten sweet with palm-sugar syrup or savory with a spiced coconut sauce, they are a market-morning treat.
★ 4.3|43 ratings
6Nasi padangNº 290
Assorted Small Dishes or Ritual
Not one dish but a way of eating: a mound of rice ringed by small plates of Minangkabau cooking from West Sumatra, rendang, gulai, fried chicken, and fiery sambal. At a Padang restaurant the dishes arrive unbidden, and you pay only for what you touch.
★ 4.3|56 ratings
7BetutuNº 338
Poultry Dish
A ceremonial Balinese dish of chicken or duck rubbed inside and out with base genep, a complex paste of turmeric, galangal, chili, and shrimp paste, then wrapped and slow-roasted for hours until the meat falls apart. Temple-festival food, deeply spiced and tender.
★ 4.2|22 ratings
8Nasi campurNº 356
Assorted Small Dishes or Ritual · Also Nasi rames
Mixed rice, the everyday Indonesian plate lunch, a scoop of rice surrounded by a little of everything: a piece of meat or fish, a vegetable, tempeh, egg, peanuts, and a spoon of sambal. Every warung builds it differently, and no two plates are quite the same.
★ 4.2|29 ratings
9Soto ayamNº 359
Soup
The chicken version of soto, and the most popular, a fragrant turmeric-yellow broth poured over shredded chicken, glass noodles, bean sprouts, and compressed rice cakes. Brightened with lime, fried shallots, and sambal, it is comfort food eaten any time of day.
★ 4.2|31 ratings
10Sambal terasiNº 372
Sauce · Also Sambal belacan
The everyday Indonesian chili sauce, red chilies ground with terasi, the pungent fermented shrimp paste, plus tomato, lime, and salt. Fiery and funky, it is set on every table as the condiment that ties a meal together, dabbed onto rice and everything beside it.
★ 4.2|21 ratings
11SiomayNº 401
Dumplings
Steamed fish dumplings served with potato, cabbage, tofu, egg, and bitter melon, all doused in the same sweet peanut sauce as batagor. A Bandung street classic descended from Chinese siumai, it is assembled to order and cut up over the plate.
★ 4.2|50 ratings
12Opor ayamNº 479
Stew
A mild, pale Indonesian chicken curry, the bird simmered in coconut milk with lemongrass, galangal, and candlenut until rich and aromatic but not fiery. It is holiday food above all, the dish served with rice cakes to break the fast at Lebaran.
★ 4.2|25 ratings
The Departments
Every Indonesian dish in our ranking, grouped the way you'd
order them.
Indonesian food, frequently asked. Answered from the data.
Q.
What is the most popular Indonesian food?
By ratings the icons lead: Satay, the grilled skewers with peanut sauce, then Rendang, the slow-cooked dry beef curry, and Nasi goreng, Indonesian fried rice. Our best-ranked Indonesian dish is Batagor, Bandung's fried fish dumplings under a sweet peanut sauce. All 32 Indonesian meat dishes →
Q.
What food is Indonesia known for?
Spice, rice, and skewers. Indonesia is famous for Satay and Rendang, the West Sumatran beef curry often called the world's tastiest dish, and for a deep bench of soto soups like the beefy Soto Betawi and turmeric Soto ayam. Sambal chili paste sits on every table. All 37 Indonesian soups & stews →
Q.
What is Indonesia's national dish?
Indonesia named several. The government has recognized dishes including Nasi goreng, Rendang, Satay, Soto, and Gado-gado as national dishes. Of these, Rendang, the fragrant slow-cooked beef from Padang, is the one most often crowned the country's finest. Our top-ranked is Batagor.
Q.
What should I eat in Java?
Java is Indonesia's deepest food region, and it swings sweet and savory. Try Rawon, East Java's black beef soup darkened with keluak nut, and Opor ayam, a mild coconut chicken curry. For a snack, Serabi, little coconut-rice pancakes, are cooked over coals.
Q.
What should I eat in Padang?
Padang, in West Sumatra, is the home of Minangkabau cooking and its famous spread, Nasi padang: rice ringed by small dishes brought to the table unasked. The star is Rendang, beef slow-cooked in coconut and spice until dark and dry, alongside rich Gulai ayam curry.
Q.
What Indonesian dishes do locals love that tourists miss?
Fermented soy and fiery snacks. Tempeh mendoan is a Central Javan treat, fresh tempeh in a herby batter fried barely set and floppy, dipped in sweet soy and chili. Rujak tosses unripe fruit in a sweet-hot palm-sugar sauce, and Rica-rica is a Manado dish blazing with bird's-eye chili.