126 recipes · 38 provinces · from Aceh to Papua
Indonesian recipes, straight from the regional kitchens
For mums cooking at home. Full ingredients, clear steps and the tips people use in each dish's home region.
Most searched recipes
All provinces →Beef Rendang
Rendang Daging Sapi
The Minang masterpiece. Beef simmered in coconut milk and spices for hours until dry, dark brown and able to keep for weeks.
BaliAyam Betutu (Balinese Spiced Chicken)
Ayam Betutu
Whole chicken stuffed and coated with Balinese base genep, wrapped in banana leaves and steamed or roasted for hours until tender and spiced to the bone.
East JavaRawon (East Javanese Black Beef Soup)
Rawon Daging
Beef soup with a black broth from kluwek nuts, from Surabaya and East Java. Served with short bean sprouts, salted egg, prawn crackers and sambal.
South SumatraPempek Kapal Selam (Egg-Filled Fish Cake)
Pempek Kapal Selam
A large fish cake with a whole egg inside, served with cuko, a sour, sweet and spicy palm sugar sauce. The icon of Palembang.
South SulawesiCoto Makassar (Makassar Beef and Offal Soup)
Coto Makassar
Makassar beef and offal soup thickened with toasted peanuts and rice-washing water, served with ketupat or buras rice cakes.
South KalimantanSoto Banjar (Banjar Chicken Soup)
Soto Banjar
A clear chicken soup fragrant with cinnamon, clove and nutmeg, served with rice cakes, potato fritters and boiled egg. The pride of the Banjar people.
MalukuPapeda with Yellow Fish Soup
Papeda dan Ikan Kuah Kuning
Clear, chewy sago porridge (papeda) eaten with tuna or snapper in a sour yellow broth. The classic pairing from Ambon.
YogyakartaGudeg (Yogyakarta Young Jackfruit Stew)
Gudeg Jogja
Young jackfruit cooked for hours with coconut milk, palm sugar and teak leaves until reddish brown, sweet and rich. Served with spicy krecek, chicken and egg.
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Coffee shop menu recipes
All coffee recipes →Caffè Latte (Hot & Iced)
A best seller in most coffee shops. More milk and a thinner foam than a cappuccino, smooth and mellow.
360 ml (12 oz) or 480 ml (16 oz) plastic cupIced Palm Sugar Coffee (Es Kopi Susu Gula Aren)
The signature drink of Indonesian coffee shops. Standard 360 ml cup: double espresso, palm sugar syrup, fresh milk and ice.
Server and 240 ml cupV60 Pour Over (Hot)
The most popular manual brew in coffee shops. A clean, clear cup that highlights single-origin character.
180 ml glass or cupKopi Tubruk (Indonesian Unfiltered Coffee)
Indonesia's original brewing method: coffee grounds brewed straight in the glass without filtering. An affordable must-have on any kedai menu.