Categories
Indonesian Rice, Noodles & Staples
Rice, noodles, sago, corn and cassava staples from Indonesia's 38 provinces.
Aceh-Style Beef Noodles
Mie Aceh Tumis Daging
Thick yellow noodles from Aceh stir-fried in a spicy curry paste with beef, cabbage and bean sprouts. Served with emping crackers, pickled shallots and lime.
North SumatraMie Gomak (Batak Noodles in Coconut Curry)
Mie Gomak
The Batak 'spaghetti' from Lake Toba: thick round noodles in yellow coconut curry with andaliman. Once served by the handful (gomak), hence the name.
RiauFried Sago Noodles
Mie Sagu Goreng
Clear, chewy sago noodles from the Meranti Islands, stir-fried with anchovies, bean sprouts and mustard greens. Lower in fat than wheat noodles.
Riau IslandsMie Lendir (Noodles in Peanut Sweet Potato Gravy)
Mie Lendir
Yellow noodles in a thick gravy of peanuts and sweet potato that looks almost slimy, served with boiled egg and bean sprouts. A breakfast favourite in Tanjungpinang and Batam.
Bangka Belitung IslandsBangka Noodles
Mie Bangka
Springy curly noodles tossed with garlic oil and light soy sauce, topped with minced chicken and bean sprouts, with a bowl of clear broth on the side.
West JavaSundanese Nasi Liwet
Nasi Liwet Sunda
Savoury Sundanese rice cooked with lemongrass, bay leaves, salted fish and whole chillies. Best eaten together on banana leaves.
YogyakartaBakmi Godhog Jawa (Javanese Noodle Soup)
Bakmi Godhog Jawa
Yogyakarta noodle soup cooked over charcoal, in free-range chicken broth with garlic, candlenut, duck egg and shredded chicken.
East Nusa TenggaraJagung Bose (Timorese Corn and Bean Porridge)
Jagung Bose
A Timorese staple of pounded white corn cooked with red beans and coconut milk until soft like a thick porridge.
West KalimantanPengkang (Grilled Sticky Rice with Dried Shrimp)
Pengkang
Glutinous rice filled with dried shrimp, wrapped in triangular banana leaves, clamped with bamboo strips and grilled. A specialty of Peniti, Mempawah.
East KalimantanNasi Bekepor (Kutai Rice with Salted Fish)
Nasi Bekepor
Rice from Kutai Kartanegara cooked in a small pot (kenceng) with salted fish, lemongrass and bay leaves, stirred (dikepor) until done.
North SulawesiTinutuan (Manado Vegetable Porridge)
Tinutuan (Bubur Manado)
Manado's vegetable porridge with pumpkin, corn, sweet potato, spinach, water spinach and basil. Meat-free, served with salted fish and roa fish sambal.
West SulawesiJepa (Mandar Cassava Flatbread)
Jepa
A Mandar flatbread of grated cassava and coconut cooked on a clay griddle. Eaten with grilled fish or bau peapi.
Southeast SulawesiKasoami (Buton Steamed Cassava Cone)
Kasoami
The staple of Buton and Wakatobi, made from dry grated cassava steamed into a cone. Eaten with grilled fish and sambal.
Southeast SulawesiSinonggi with Fish Soup
Sinonggi Kuah Ikan
The Tolaki staple of sago starch stirred with boiling water until chewy, eaten with sour fish soup and vegetables.
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.
North MalukuTernate Yellow Rice
Nasi Kuning Ternate
Ternate's savoury yellow rice served with smoked skipjack (cakalang fufu), fish floss, egg and sambal. A popular breakfast.
PapuaSagu Lempeng (Dry Sago Bread)
Sagu Lempeng
Dry sago bread baked in square clay moulds. A long-lasting provision of coastal Papua and Maluku.
South PapuaSagu Sep (Marind Sago with Meat)
Sagu Sep
A dish of the Marind people of Merauke: sago mixed with grated coconut and meat or fish, wrapped in banana leaves and baked with hot stones.