10 Delicious Indonesian Dishes You Need To Try At Least Once In Your Life!

Written By Agung M.F   Feb 03, 2023
Read Time  :    10 Minutes

Embark on a culinary journey to discover the amazing flavors of Indonesian dishes. From savory street snacks to hearty and flavorful main courses.

Indonesia is a beautiful country full of culture and one of the most diverse destinations for food lovers. From the heart of Java Island to the remote corners of Sulawesi Island.

Indonesian cuisine is an exotic mix of culture, flavor, and spices derived from centuries of influence from Middle Eastern, Chinese, and Indian cultures. From the rich curries of Padang to the sweet and spicy dishes of Manado, Indonesian food has something to offer everyone. With each region boasting its own unique dishes, the varied cuisines of Indonesia's 17,000 islands provide an exciting array of flavors, textures, and aromas.

Indonesia's rich culinary history is the result of the combination of various cultures, religions, and ethnicities that have converged in the archipelago over the centuries. Through the influence of traders, travelers, and immigrants, Indonesian cuisine has evolved, resulting in an array of dishes that have become popular all over the world.

There are over 10 different Indonesian dishes to explore and savor. From the fragrant flavors of the iconic Nasi Goreng to the sweet and savory Gado-Gado, there's something to suit every palate. each dish offers a unique flavor experience that will tantalize your taste buds and let your appetite lead the way.

Whether you are looking for a quick bite or a delicious full-course meal, these 10 delicious Indonesian dishes are sure to satisfy any craving. So get ready to explore the amazing flavors of Indonesian cuisine and embark on a delicious adventure like never before!

10 Delicious Indonesian Dishes You Need To Try At Least Once In Your Life!


1.Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng

You might have heard of Nasi Goreng. Someone who has visited Indonesia will definitely know about this delicious dish because you'll see Nasi Goreng street vendors on the side of the road whenever you go to the street, especially at night.

Nasi goreng is one of the most popular dishes in Indonesia. It is made mainly of cooked rice (to absorb the sauces and flavorings), sweet soy sauce, shrimp paste, salt, garlic, shallots, cayenne pepper (for spice), brown sugar, or palm sugar (to balance the acidic taste of some vegetables) and will also require other ingredients such as spring onion or a variety of onions are good for fragrance and color.

Nasi Goreng is characterized by its earthy and smoky aroma. This is caused by the use of a sweet soy sauce or sometimes shrimp paste, which adds a stronger and spicier taste. Nasi Goreng is usually served with krupuk, which is crunchy, and fried shallots to give it a crunchy flavor, sometimes can be filled with an egg, petai (stink bean), sausage, and seafood on top of it to make it more filling.

The price of Indonesian Nasi Goreng varies depending on the ingredients used. For instance, if you want to include shrimp in your dish, it will cost more than if you only want to include beef. The prize also depends on where you buy it from. In Jakarta, for example, a plate of Indonesian nasi goreng costs around Rp 30,000 ($2).

The average price in the whole region for a regular portion is only rice and eggs, ranging around Rp 10,000 - 20,000, which is $0.7 - $1,3




Rendang is a popular dish in Indonesia. It is originated from the Minangkabau people, who are an ethnic group indigenous to the Minangkabau Highlands of West Sumatra, Indonesia.

Rendang is traditionally made with beef or goat meat, which is cut into small pieces and mixed with spices such as lemongrass, turmeric, ginger, and garlic.

Rendang is believed to have been created in the 18th century when Indonesian people had to cook their food by boiling it, as they did not have access to ovens.

Rendang is traditionally made with beef or goat meat; the cooking process involves frying the spices in oil before adding other ingredients like coconut milk, lemongrass, garlic and ginger.

The dish was originally called "rending" which means "frying" in the old Javanese language; however, it was eventually changed into rendang.

The taste of rendang is spicy and sweet, with a hint of sourness. It has a thick, heavy texture with a dark color. The taste is rich and complex, as it includes ginger, garlic, lemongrass, galangal and shallots.

In Indonesia, rendang is usually sold by street vendors and stalls in small portions for a very low price.

Street vendors in Indonesia often sell rendang for as little as Rp. 10,000 ($0.50) to Rp. 15,000 ($1) per plate.

The price of rendang depends on the type of meat used in the dish, for example, beef rendang costs more than chicken rendang. To make the dish taste better, some people add more spices to it.

Individuals can buy rendang at the supermarket or grocery store for about Rp 30,000 ($2 USD) to Rp 50,000 ($3.5 USD) per package of two servings.




Satay is a popular dish that is made from marinated meat. It is usually skewered and grilled over hot charcoal. Satay can be made from any meat, but the most common types are chicken and beef.

Satay is thin strips and tends to be cooked quickly, with the meat being broken into smaller pieces as it cooks. This process helps to maintain the tenderness and flavor of the meat. Thinly sliced chicken or beef is called satay in Indonesia. There, it's served with peanut sauce, curry paste, and lemongrass. It is usually eaten as a snack.

The name "satay" comes from the word "sate," which means "to roast." The history of satay is not very clear, but it originated in Java in the 18th century. The dish was originally called sate ayam or sate jawa ("skewered chicken").

Some satays are served wrapped in leaves such as lettuce, banana leaves, or betel leaves. A common practice for serving satays at home in Indonesia is for people to wrap them in small pieces of aluminum foil, so they are easier to eat with one hand while holding a drink with the other hand.

The taste of Indonesian satay is usually described as savory and a little bit spicy. The meat can be either chicken or beef, and it can also be mixed with other ingredients such as soy sauce, sugar, or salt. My favorite satay is chicken satay; it tastes very delicious to me, especially when I eat the skin of the chicken; it is the most delicious part for me.

The price of satay can be very high, especially if you are ordering it at a restaurant. The price can vary depending on the type of meat and spices that are used in the recipe.

The price for a plate of satay at a restaurant is around Rp. 40,000 ($3) - Rp. 120.000 ($8), and Rp.20.000 ($1.5) - Rp.70.000 ($5) for the price at street vendors.

A serving of satay usually contains 10 skewers depending on where you buy; at traveling vendors or peddlers, you can buy satay with only 1 skewer; the price is more affordable than street vendors and restaurants, The price for a plate of satay at traveling vendors is around Rp.10,000 ($0.75), or if you want to buy one skewer this is around Rp.1000 ($0.07), buying one skewer looks very awkward for tourists or foreigners, but that's not a reason if you want to try and seek new experience, But I don't recommend it, just buy at least one plate. Imagine you came a long way to find a traveling satay vendor, but you just bought only 1 skewer.




Bakso, also known as meatballs, is a type of soup that originated in Indonesia. The dish is usually made with beef or chicken but can also be made from fish or shrimp, but most of bakso is made with beef and spices, which are then boiled in water. After the broth has been boiled, the beef balls are added to the soup to cook for another 10 minutes or so. The soup can be eaten with a variety of condiments such as soy sauce, vinegar, sugar, chili pepper, and sambal oelek.

Some Indonesians eat bakso for breakfast while others only eat it at night during dinner time.

Bakso was originally only sold at street food, but it has now become popular all over Indonesia as well as in other countries such as Singapore, Malaysia, the United States, Canada, Australia, Japan, and China.

The price of bakso varies depending on the type of bakso, the ingredients that are used, and the location.

Bakso is usually sold by weight or per bowl.

The price of bakso can be as low as Rp. 3,000 ($0.2) for a bowl as high as Rp. 15,000 ($1) for a bowl.

Unfortunately, the price of bakso has increased by more than 50% in the last two years. The price increase is also due to the increasing cost of living in Indonesia.


5.Martabak Manis

Martabak Manis

The name "Martabak Manis" means "Sweet Martabak" also known as "Indonesian Sweet Pancakes. " This dish is traditionally made from a dough of flour, eggs, sugar, and margarine that is then fried in oil. The dough is cut into rectangles and filled with cheese or chocolate.

It has been gaining popularity in the United States as well as in other countries around the world. It can be served hot or cold, but it's usually served fresh and warm.

It tastes sweet and savory; the crispy outer layer of the martabak manis has a chewy texture, while the inside remains soft and moist.

Martabak Manis can be found at most street vendors and small shops in Indonesia.

The price of martabak manis depends on the quality and topping that is chosen. The most common topping is grated cheese, chocolate, and beans, and sometimes all combined together with condensed milk.

The prices range from Rp 15,000 ($1) to Rp 50,000 ($3.5) for 1 box of martabak manis.

The calorie count in a sweet martabak can range from 250-300 calories. This number can be influenced by the type of ingredients they use, how they cook it, and other factors.


6.Martabak Telor

Martabak Telor

Martabak telor is a traditional Indonesian dish. It is made of eggs, flour, and coconut milk and cooked in a hot pan with margarine or oil.

It has many variants depending on the region where it's made and what ingredients are used to make it. For example, in Jakarta, martabak telor often contains cheese and onion, while in Bandung, it's usually served with "krupuk" (shrimp crackers) on top.

Despite its variations, martabak telor always has an egg as the main ingredient and some kind of sauce such as sweet soy sauce or ketchup for dipping.

The prices of martabak telor vary depending on the location and the ingredients used. The price for this dish can range from Rp.15,000 ($1) to Rp.50,000 ($3.5) dollars per piece in Jakarta, but in Bandung, it can be as low as Rp.5000 ($0.35) per piece.

Martabak Telor has been traditionally common in Indonesia. It is sold on the streets by street vendors and is usually eaten for breakfast and dinner. But it also can be eaten at any time of the day.




Seblak is a traditional Sundanese dish originating in West Java, Indonesia. It is made of wet krupuk (wet crackers) that are cooked with protein sources (egg, chicken, seafood, or beef) in a spicy sauce, and it's a specialty of Bandung.

Seblak is often sold at restaurants, stalls, street vendors, cafes, and food carts. It's one of Indonesia's most popular street foods and can be found in large numbers at Bandung markets and Jakarta.

The word "seblak" may have originated from the Sundanese language, stemming from the word "Nyeblak" or "surprising". It is spicy and rich in spices.

There are many types of seblak that you can try, such as seblak krupuk (wet crackers seblak), seblak mie (noodles seblak), seblak makroni (macaroni seblak), seblak ceker (chicken foot seblak), seblak basreng (fried fish meatballs), and many more.

Commonly, seblak is a favorite dish of women and girls in Bandung, as it tastes delicious and spicy. Also, the price is very affordable.

The prices of Seblak vary depending on the location and the main ingredients used. The price for this dish can range from Rp.2000 ($0.1) - Rp.10,000 ($0.65) at the stalls and street vendors for a single bowl or cup portion, at the restaurant ranges from Rp.20,000 ($2) - Rp.100,000 ($8).




Sambal is a traditional Indonesian chili sauce or paste made from a variety of chili peppers and usually mixed with tomato, garlic, ginger, shallot, scallion, and palm sugar. Most Indonesians, especially villagers, really like sambal, mostly served with rice, petai (stink bean), jengkol, and ikan asin (salt fish).

There are many different types of sambal that can be made depending on the region or preference of the person making it. Some common variations of sambal include sambal terasi (made with shrimp paste), sambal ijo (made with green chili), or even sambal matah (made with cayenne pepper).

You can find & try sambal at the stalls or a restaurant, but you can’t just eat a sambal; you can serve it with rice and other dishes for additional tastes, such as fried fish, beef, chicken meat, and vegetables.


9.Nasi Padang  

Nasi Padang

Nasi Padang is a popular rice dish that originates from Padang, West Sumatra, Indonesia. It is named after the city of Padang, the capital of West Sumatra.

Nasi Padang is a Minangkabau dish of mixed steamed rice with different types of meats, vegetables, and condiments. In order to enjoy Nasi Padang properly, you need to mix the rice and all of the side dishes together before you eat them. This will ensure that all of the flavors are mixed together.

Nasi Padang is usually eaten with your hand, so it's best to use the right hand when eating this dish. But it's okay if you want to use a fork or spoon; everyone has a different choice.

Nasi Padang can be found at the stalls & a restaurant. The price of Nasi Padang varies from place to place. For example, In Jakarta, the price for Nasi Padang ranges from Rp.20,000($1.3) - Rp.30,000 ($2) per plate, and in Bandung, it ranges from Rp.10,000 ($0.65) - Rp.15,000 ($1) per plate.




Soto is a traditional Indonesian soup made from beef, chicken, or sometimes seafood.

Soto is a staple dish in Indonesia. It can be found everywhere and every day in Indonesia. Soto is made by simmering meat, vegetables, and spices in water or broth until the meat becomes tender. The soup can be served with rice and eaten with sambal chili sauce as an additional condiment.

The ingredients for Soto are usually boiled and seasoned with spices such as coriander, garlic, ginger, shallot, tamarind juice, tomato paste, and vinegar. The dish can be made with beef or chicken broth, but it is more commonly made with beef broth because it is less expensive than chicken broth.

Soto can be found at the stalls & a restaurant. The price of Soto varies depending on the type of meat used, but it usually ranges from Rp.7000 ($0.45) - Rp.50,000 ($3) per bowl.



There are many indonesian dishes that not listed in this article, Indonesian food has become increasingly popular in recent years as people discover its deliciousness and versatility. With its wide range of flavors, textures, and ingredients, it is no wonder why so many people around the world have come to love Indonesian food. Whether you are looking for a quick snack or a full meal with friends and family, Indonesian food has something for everyone.