Chili

Traditional fried chicken seasoned with yellow spices and fried until crispy. Served with lalapan (fresh raw vegetables like cabbage and cucumber) and shrimp paste chili sauce. It has a savory taste with tender meat.

A specialty Manado chicken dish with spicy chili seasoning and aromatic spices like kaffir lime leaves and lemongrass. It's very spicy and fresh. Perfect with warm rice.

Chicken grilled with a sweet soy sauce glaze and spices. It has a distinctive grilled aroma with a sweet and savory taste.

Fried chicken that is "smashed" (penyet) onto a mortar with spicy chili paste to let the flavors soak in. It's savory and very spicy.

Slices of beef slow-cooked with coconut milk and a mixture of spices until the sauce is dry and oily. The texture is tender with a very rich, savory, and slightly spicy spice flavor.

Beef ribs grilled with sweet soy sauce seasoning. The meat is tender and falls off the bone easily, with a smoky sweet and savory flavor.

Shrimp stir-fried with balado seasoning (ground red chili). It's spicy and slightly sweet, highlighting the fresh shrimp flavor.

Fish fried until crispy and served with fresh vegetable lalapan and chili paste. The fish skin is crispy and the meat is tender.

Whole freshwater gourami fish. Can be chosen to be grilled (sweet soy glaze) or deep-fried. This fish has thick, tender flesh.

Goat meat soup with a thick, yellowish coconut milk broth rich in spices (like curry). It's savory and creamy.

Similar to goat goulash but with less broth and added sweet soy sauce, as well as vegetables like cabbage and tomato. It's savory, sweet, and spicy.

Shrimp cooked in spicy coconut milk broth seasoned with fried chili paste. It's savory from the coconut milk and spicy from the chilies.

Boiled chicken in a savory, lightly spiced white coconut milk broth (galangal, lemongrass, bay leaf). It tastes tender, non-spicy, and creamy.

Tempeh cooked in spicy coconut milk broth. The tempeh absorbs the coconut milk seasoning, becoming soft and spicy-savory.

Boiled eggs re-cooked in a spicy-savory fried chili coconut milk broth. The broth is thick and spicy-savory.

Rice fried with Indonesian-style garlic, chili, and sweet soy sauce seasoning. Usually served with crackers and pickles.

A variation of fried rice with the addition of terasi (fermented shrimp paste), which gives a strong distinctive aroma and a deeper savory (umami) taste.

A serving of white rice with a variety of rich, spiced Padang side dishes cooked in coconut milk, usually including rendang and jackfruit curry.

A plate of white rice surrounded by various chef's choice side dishes. The best way to taste a variety of Indonesian dishes at once.

Noodle soup with chewy beef meatballs. Served with a clear, savory beef broth, mustard greens, and fried shallots.

Noodles with a topping of savory sweet soy sauce chicken pieces. Usually served with a separate broth and wontons.

Yellow noodles fried with sweet soy sauce, vegetables, and spice seasoning. It tastes sweet, savory, and slightly spicy.

Wide rice noodles (kwetiau) fried similarly to fried noodles. They have a chewier and softer texture than regular yellow noodles.

A fusion burger using richly spiced beef rendang as the filling, replacing the usual burger patty.

Burger with smashed fried chicken and spicy chili paste. A unique blend of Western style and traditional Indonesian spicy flavor.

Sweet porridge made from black glutinous rice served with a savory coconut milk sauce. It's sweet and rich with a soft glutinous texture.

Sweet porridge made from mung beans cooked with palm sugar and coconut milk. Warm and comforting.

A coconut milk dessert with palm sugar, usually containing pieces of banana, sweet potato, or pumpkin. It's sweet and creamy.

Bananas coated in batter and fried until golden brown. Crispy on the outside and soft and sweet on the inside.

Thin green pancakes (from pandan) rolled with grated coconut and palm sugar filling.

Cold ice cream as a dessert.

Three types of Indonesian chili paste with different levels of spiciness and flavor. Perfect as a side dish.

Crispy crackers made from flour and shrimp batter. Savory and crunchy.

Crisps made from flattened melinjo seeds. They have a slightly bitter yet savory taste.

Fried peanuts with garlic and salt.

Tempeh fried crispy with anchovies and peanuts, seasoned with palm sugar and chili. It's sweet, spicy, and crispy.

Slices of cucumber, carrot, and shallots preserved in vinegar, sugar, and salt. It's sour, fresh, and crunchy.

Raw vegetable salad (long beans, bean sprouts, cucumber) mixed with seasoned grated coconut, kencur, and chili. Fresh and aromatic.

Indonesian salad containing boiled vegetables, tofu, tempeh, and egg drizzled with a thick, sweet, and savory peanut sauce.

Similar to gado-gado but uses fresh raw vegetables. Served with a peanut sauce that has a strong kencur aroma.

Meat skewered on bamboo and grilled over charcoal. Served with peanut sauce or sweet soy sauce. Choices include chicken, goat, and others.

Fried tofu filled with stir-fried vegetables (like carrots and bean sprouts) then coated in batter. Savory and crispy.

Slices of tempeh seasoned with garlic and salt, then fried. A very popular simple side dish.

Tempeh coated in seasoned batter and fried until half-cooked (soft/not crispy). Banyumas specialty.

Thin pastry skin rolled with a filling of bamboo shoots, egg, and meat/shrimp, then deep-fried.

Steamed mackerel mixture, served complete with tofu, potatoes, bitter melon, and egg, then drizzled with peanut sauce.

Abbreviation for Fried Tofu Meatball (Bakso Tahu Goreng). Fried fish and tofu mixture, served with peanut sauce.

Egg martabak, which is a fried flour skin with a filling of mixed eggs, minced meat, and spring onions. Savory and crispy.

Half-moon shaped fried cakes with crispy skin and a filling of vegetables, vermicelli, and boiled egg.

Pieces of hollow fried tofu served with a seasoned broth of garlic, shallots, bird's eye chilies, and palm sugar. It tastes spicy, sweet, and fresh.

Fried tofu and tempeh "smashed" (penyet) over spicy chili paste.

Traditional Indonesian chicken soup with a savory yellow turmeric broth. Served with shredded chicken, vermicelli, and boiled egg.

Soup with tripe and a savory coconut milk broth.

Oxtail soup cooked until very tender in a clear, richly spiced broth (nutmeg, cloves). It has a luxurious and warming flavor.

Water spinach quickly stir-fried over high heat with garlic, chili, and shrimp paste. It has a crispy texture and savory taste.

An omelet mixed with diced tofu, fried until puffy, then drizzled with peanut sauce.

Fried tofu served with spicy balado chili paste.

Fried eggplant cooked with red balado chili paste. It's spicy with a soft eggplant texture.

Slices of beef cooked with spicy red balado chili paste.

A specialty Lombok dish of boiled water spinach served with a fresh, spicy, and sour tomato chili sauce.

Fried eggplant served with dabu-dabu chili sauce (a Manado-style raw chili sauce of sliced chilies, tomatoes, and onions drizzled with hot oil and lime juice). It's very fresh and spicy.

Crispy fried chicken topped with fresh dabu-dabu chili sauce.

Fried fish topped with dabu-dabu chili sauce.

Fried or stir-fried squid with dabu-dabu chili sauce.