17,000 islands; Padang (Minangkabau) food is famous for rendang.
to drink
What Indonesia drinks
Kopi tubruk, jamu, Batavia arrack
Ratings & notes
Loading…
Home / World Cuisines / World Cuisines
विश्व के व्यंजनWorld CuisinesIndonesian Cuisine
↳ from Indonesia
वहीं सेSame place
More from Indonesia
Batavia Arrack
A rum-like spirit from Java made with a red-rice starter, prized in historical punch recipes.
from Indonesia · Java
Kopi Luwak (and why to avoid it)
Coffee beans eaten and excreted by civets. Most is now from caged animals kept in poor conditions; animal-welfare groups advise against buying it.
from Indonesia
Nasi Goreng
Indonesia's national fried rice.
from Indonesia
Rendang
Beef slow-cooked for hours until the coconut milk caramelises; voted one of the world's best foods.
from Indonesia · Minangkabau
Satay
Grilled marinated skewers with peanut sauce.
from Indonesia · Java
Clove (Laung)
Intensely aromatic buds from the Spice Islands.
from Indonesia · Maluku
विश्व के व्यंजनSame shelf
More World Cuisines
Indian Cuisine
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
from India · North
Chinese Cuisine
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
from China · Eight great traditions: Sichuan
Japanese Cuisine (Washoku)
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
from Japan
Korean Cuisine
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
from South Korea
Thai Cuisine
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
from Thailand · Central
Vietnamese Cuisine
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
from Vietnam