Cuisine · Indonesia

Indonesian cooking

Spice paste pounded fresh — bumbu. Rendang that takes 4 hours. Sambal on everything. A thousand islands' worth of regional variety.

All ⏱Under 30 min ⏱Under 60 min 🥬Vegetarian 🌱Vegan

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🇮🇩IndonesiaAdvanced

Meat Dishes

Beef Rendang

Voted the world’s best food by CNN Travel readers in 2011 — slow-braised beef in a rich aromatic paste of coconut milk, garlic, ginger, galangal, lemongrass, and spices, cooked uncovered for hours until every drop of liquid evaporates and the meat is coated in a dark caramelized crust. A labor of love from West Sumatra that gets even better the next day.

150 min380 kcal5 serves

🌶️Spicy🌾Gluten-free💪High protein

★4.7

🇮🇩IndonesiaAdvanced

Salads

Gado-Gado

A warm Indonesian salad of blanched and fresh vegetables, potato, and egg, drizzled with a rich spiced peanut sauce. Indonesia's national dish — gado-gado means 'mix-mix', and you can use whatever vegetables you have on hand.

30 min230 kcal2 serves

🌿Vegetarian⚡Quick🌶️Spicy

★4.7

🇮🇩IndonesiaEasy

Beverages

Jamu (Indonesian Turmeric Ginger Tonic)

Jamu is Indonesia's ancient herbal tonic, built on the earthy warmth of fresh turmeric and the sharp bite of ginger. Simmered with tamarind for a tart edge and sweetened with honey or palm sugar, it's a drink that wakes up every sense. Served warm on rainy mornings or chilled over ice, jamu is less a recipe and more a daily ritual across the Indonesian archipelago.

20 min65 kcal4 serves

🌱Vegan🌾Gluten-free⚡Quick

★4.7

🇮🇩IndonesiaMedium

Fish and Seafood Dishes

Pepes Ikan (Fish in Banana Leaf)

An Indonesian classic — white fish fillets wrapped in banana leaves with a fragrant spice paste (bumbu) of shallots, garlic, chili, galangal, turmeric, and lemongrass, then steamed until tender. The banana leaf infuses a subtle herbal aroma that you cannot get any other way.

40 min280 kcal2 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.7

🇮🇩IndonesiaAdvanced

Vegetable and Mushroom Dishes

Tempeh Stir-Fry

Crispy-edged tempeh cubes and stir-fried vegetables in a savory-sweet soy, ginger, and garlic sauce. Tempeh is one of the few plant proteins that genuinely crisps when fried — the dense, fermented structure browns at the edges while staying chewy in the center, which is exactly what a stir-fry needs. The sauce caramelizes against the hot pan in the last minute of cooking, coating everything in a glossy layer. Serve over jasmine rice or soba noodles with sesame seeds and spring onion.

30 min420 kcal3 serves

🌿Vegetarian🌱Vegan⚡Quick

★4.4

Nearby flavors

Four kitchens with overlapping ingredients and similar rhythms to Indonesian cooking.

Thai15 recipes Malaysian1 recipes Vietnamese10 recipes Indian18 recipes