The Great Classics

These dishes define Indonesian cuisine and can be found from Sumatra to Papua:

Nasi Goreng — The National Dish

Nasi Goreng (fried rice) is Indonesia's soul on a plate. Cold rice is stir-fried in a wok with Kecap Manis (sweet soy sauce — THE taste of Indonesia), garlic, shallots, chili, and shrimp paste, garnished with a fried egg, prawn crackers (Kerupuk), and pickled vegetables (Acar). Every food stall has its own version — there is no wrong Nasi Goreng, only differently good ones. Price: from 15,000 IDR (0.90 €).

Rendang — The Tastiest Dish in the World

Rendang has repeatedly been voted by CNN as the "tastiest dish in the world" — and rightly so. Beef (sometimes water buffalo) is simmered for hours in a paste of coconut milk, chili, galangal, lemongrass, turmeric, and dozens of other spices until the liquid is completely reduced and the meat becomes tender and intensely aromatic. Origin: West Sumatra (Minangkabau). The real Rendang in Bukittinggi is a revelation.

Sate (Satay)

Grilled meat skewers with peanut sauce — an Indonesian concept that has conquered the world. The best variants: Sate Ayam (chicken, sweet peanut sauce), Sate Kambing (goat, Solo style), and Sate Padang (beef with spicy yellow curry sauce — the crown of Sate).

Bakso

Bakso (meatball soup) is Indonesia's most popular street food — millions of Bakso carts roll through the streets daily, recognizable by the rhythmic "Tok-tok-tok" of the vendor. The meatballs (made from beef or chicken) float in a clear, spicy broth with noodles, tofu, and vegetables. From 10,000 IDR (0.60 €).

Tempeh — Indonesia's Gift to the World

Tempeh was invented in Indonesia — fermented soybeans bound into a firm, nutty-umami-rich block by a fungus. What is considered a meat substitute in the West has been a staple in Indonesia for centuries. Tempeh Goreng (fried with salt and chili) and Tempeh Mendoan (battered) are heavenly.