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.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
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.
Curry mee is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Johor and Singapore, it is sometimes called curry laksa. Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore.
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.
Bakmi or bami is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fujian. It is typically prepared seasoned in soy sauce and topped with pork products, which is often substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles has become one of the most common noodle dishes, especially in Southeast Asian countries which have significant Chinese populations and known by various names.
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.
Mie aceh or mi aceh is an Acehnese curried spicy noodle dish. The dish is often described as Aceh-style spaghetti.
Mamak stalls are indoor and open-air food establishments particularly found in Southeast Asia, especially in Malaysia and Singapore, which serve a type of Indian Muslim cuisine unique to the region and by its Indian community.
Mi caluk is a traditional Indonesian-Aceh noodle dish, which is commonly found in traditional markets and food courts in Pidie Regency and Pidie Jaya Regency.
Mie jawa, also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, commonly found in Indonesia and Malaysia. The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia.
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.
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
