Indonesia

An Indonesian street-food dish of springy, tapioca-bound beef meatballs served in a clear savory broth with egg noodles or vermicelli, tofu, and crisp fried shallots.

An Indonesian iced fruit dessert of avocado, young coconut flesh, and jackfruit suspended in sweetened coconut water and condensed milk over shaved ice.

Gado‑gado is an Indonesian composed salad of blanched vegetables, boiled egg, tofu, and tempeh served with a spicy roasted‑peanut sauce.

An Indonesian (Betawi/Jakarta) assembled dish of rice cakes, tofu, rice vermicelli, and cucumber dressed in a sweet, garlicky peanut-soy sauce and topped with fried shallots and crackers.

Bite-sized green glutinous rice balls filled with liquid palm sugar and rolled in freshly grated coconut.

A traditional Indonesian coffee made by steeping coarsely ground coffee directly in a glass with hot water and sugar, drunk with the grounds settling at the bottom.

Indonesian wok-fried wheat-egg noodles tossed with sweet soy sauce, garlic and shallots, vegetables, egg, and a chosen protein until smoky and savory-sweet.

A Southeast Asian wok-fried rice dish built on day-old rice caramelised with kecap manis, shallots, garlic, chilli, and shrimp paste, crowned with a sunny-side-up fried egg.

Nasi Padang is an Indonesian way of serving steamed rice surrounded by a wide array of pre-cooked Minangkabau curried and spiced dishes, chosen and paid for by what you eat.

Nasi Uduk is a Betawi (Jakartan) dish of rice steamed in coconut milk and aromatics, served with an assortment of fried sides and sambal.

An Indonesian chicken dish braised in a pale, fragrant coconut-milk gravy seasoned with a white spice paste, lemongrass, and galangal.

An Indonesian street-food plate of deep-fried whole catfish served with fiery sambal, raw vegetables, and steamed rice.

A savoury Indonesian fishcake from Palembang made of ground fish and tapioca/sago starch, shaped into various forms and served in a dark, tangy-sweet tamarind and palm-sugar sauce called cuko.

Rawon is an Indonesian beef soup whose signature dark colour and earthy flavour come from fermented keluak nuts, served hot with bean sprouts and salted egg.

Rendang is a dry, rich braise of meat slow-cooked in coconut milk and aromatics until the liquid fully evaporates, coating the meat in deeply caramelized, complex spices.

An Indonesian chilli-based condiment of pounded fresh or dried chillies with shrimp paste, garlic and lime, served as a fiery relish across the meal.

Small pieces of marinated skewered meat cooked over charcoal and served with a spiced peanut sauce.

Soto Ayam is a turmeric‑spiced clear chicken broth soup served over rice noodles with shredded chicken, bean sprouts, and aromatic herbs.

A rich Jakartan (Betawi) beef and offal soup whose broth is made creamy with coconut milk and cow's milk, brightened with tomato and topped with crisp emping crackers.

An Indonesian fermented food made by binding cooked soybeans into a firm, sliceable cake with the mold Rhizopus, traditionally sliced and shallow-fried (tempe goreng).

An Indonesian ceremonial centerpiece in which rice — classically turmeric-yellow nasi kuning — is molded into a tall cone and surrounded by an array of assorted side dishes, presented as a symbolic communal feast.