04Experiences

At the table

A cuisine of thousands of islands

Indonesian cooking mirrors the country’s diversity: more than 600 ethnic groups, each with its dishes, united by rice and spice. That is no accident—the Maluku Islands in the east are the historic Spice Islands, source of nutmeg and cloves for the wider world. In 2018 the Ministry of Tourism named five national dishes: satay, grilled meat skewers with peanut sauce; nasi goreng, fried rice; rendang, meat slow-cooked in coconut and spices; soto, fragrant soup; and gado-gado, a vegetable salad with peanut sauce. Try them at street stalls and popular warung eateries, where food is fresh and inexpensive. If you prefer milder heat, ask for tidak pedas—“not spicy”—because chili is present in most dishes. Do not miss night markets in the cities: you can sample many plates for little money and watch cooks at work. Ask for the local specialty on every island you visit; each region has its own flavor.

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National dishes named by the Ministry of Tourism