Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Indonesian Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
Mie goreng, also known as bakmi goreng, is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street hawkers (warungs) to high-end restaurants.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.
Kwetiau goreng is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis. In Asia, kwetiau is available in two forms, dried and fresh. Its recipe is quite similar to another Chinese Indonesian favourite, mie goreng, with the exception of replacing yellow wheat noodles for flat rice noodles.
Mie ayam, mi ayam, or bakmi ayam is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat. It is derived from culinary techniques employed in Chinese cuisine. In Indonesia, the dish is recognized as a popular Chinese Indonesian dish, served from simple travelling vendor carts frequenting residential areas, humble street-side warung to restaurants.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Sarimi is the fourth most popular instant noodle brand in Indonesia, and is produced by PT Indofood CBP Sukses Makmur Tbk, launched in 1982, thirteen years after Supermi and ten years after Indomie. In Indonesia, the term "Sarimi" is also commonly used as a generic term that refers to instant noodles.
Kwetiau ayam, kuetiau ayam or sometimes kwetiau ayam kuah is a common Chinese Indonesian dish of seasoned flat rice noodles topped with diced chicken meat. It is often described as a kwetiau version of the popular mie ayam, and especially common in Indonesia, and can trace its origin to Chinese cuisine.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Mi Sedaap is an instant noodle brand produced by Wings Food. This instant noodle product was launched in 2003 and is currently the second most popular instant noodle in Indonesia. This product is claimed to be the only instant noodle on the market that has an ISO 22000 certificate. However, in Oct 2022, four Mi Sedaap products were recalled by Singapore Food Agency due to the detection of pesticide in the instant noodles.
Nunuk Nuraini, also known as Bu Nunuk, was an Indonesian food scientist who invented Indomie's mi goreng-flavor instant noodles.
