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List of Indonesian dishes

File:Tumpeng-Jawa.jpg
Tumpeng, the cone shaped rice surrounded by assorted Indonesian dishes.

This is a list of selected dishes found in Indonesian cuisine.

Dishes

Name Image Origin/Popularity Type Description
Ayam bakar 120px Nationwide Grilled chicken Charcoal-grilled spiced chicken.[1]
Ayam goreng 120px Nationwide Fried chicken Deep fried spiced chicken in coconut oil.[2]
Ayam Kalasan 120px Kalasan, Yogyakarta Fried Chicken Fried free-range-chicken with kremes (crispy granules).
Ayam Taliwang 120px Lombok, West Nusa Tenggara Roasted chicken Grilled or fried chicken seasoned with spices halfway during grilling.
Bakwan Malang 120px Malang, West Java And Bali Noodle dish Also known as Bakso Malang, meatball noodle soup with fried wontons.
Bakso 120px Indonesian Chinese Noodle dish Beef meatballs. Usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, sprinkled with fried shallots and celery.
Bebek goreng 120px Nationwide Fried duck Traditional seasoned fried duck, served with sambal hot and spicy chili paste.
Betutu 120px Bali and Lombok, West Nusa Tenggara Roasted poultry Poultry or duck filled with spicy seasonings, roasted usually for at least 8 hours.
Bubur ayam 120px Java Rice porridge (congee) with chicken Rice porridge served with soy sauce, spices, fried shallots, shredded chicken meat, beans, cakwee, krupuk, and sambal.
Bubur Manado (Tinutuan) 120px Manado, North Sulawesi Rice porridge (congee) with vegetables and salted fish Rice porridge served with spices, corn, vegetables, cassava or sweet potato, shallots, shredded salted fish, leek, and sambal.
Cakalang fufu 120px Manado, North Sulawesi Grilled smoked fish Grilled smoked tuna skipjack fish skewered with bamboo.
Cap cai 120px Indonesian Chinese Stir fried vegetable Stir fried of ten types of vegetables dish. There are two types of Cap Cai, Red and White. Red uses Indonesian Tomato Sauce or Ketchup to give it a distinct sweet flavor, while the white one has nothing added to it.
Empal gentong 120px Cirebon, West Java Meat soup Mutton or goat offal soup.
Empal gepuk 120px West Java Meat Beef shank smashed until soft then soaked in coconut milk. It is then fried when made to order.
Gado-gado 120px Java Vegetarian food A mixture of vegetables, shrimp or fish crackers with peanut sauce. Often dubbed the Indonesian salad.
Gudeg 120px Yogyakarta, Central Java Vegetable and meat in coconut milk sauce Unripe jackfruit boiled for hours in palm sugar and coconut milk, added with spices for its sweet flavor and brown color. Served with rice, boiled egg, chicken, and sambal krechek.
Gulai 120px Nationwide Meat or vegetable soup Indonesian curry characterized with yellow color from turmeric and coconut milk.
Iga penyet 120px Java Fried ribs Fried squeezed beef spare ribs with chili shrimp sauce (sambal terasi).[3]
Ikan bakar 120px Nationwide Grilled fish Charcoal-grilled spiced fish/seafood.[4]
Ikan goreng 120px Nationwide Fried fish Spiced fish/seafood deep fried in coconut oil
Karedok 120px West Java Vegetarian food Raw vegetables served with peanut sauce. An equivalent to Jakarta's Gado-Gado (It's close to East Java pecel, but karedok uses raw vegetables).
Ketoprak 120px Jakarta Vegetarian food Similar to gado-gado but is served with bihun(rice vermiceli) and salty, hence the whole dish is sometimes called "Bakmi Ketoprak"/Ketoprak noodle).
Ketupat sayur 120px Betawi, Jakarta Chicken or meat soup with rice cake Pressed rice cake served with chicken or meat soup in coconut milk, chayote, jackfruit, and kerupuk.
Krechek 120px Java cow skin spicy stew Chili sauce made from krupuk kulit (skin cracker), potato, and soy beans.
Krengsengan Mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian translation for Black Shrimp Paste).
Kwetiau ayam 120px Indonesian Chinese Noodle dish Flat noodle with chicken, sometimes served with pangsi (wonton) and bakso (meatball) soup.
Kwetiau goreng 120px Indonesian Chinese Noodle dish Stir fried flat noodle, similar to char kway teow.
Laksa 120px Bogor and Jakarta Vegetable soup The popular one in Indonesia is Laksa Bogor that contains rice vermicelli, beansprouts, and oncom.
Lawar 120px Bali Vegetable and meat dish A traditional Balinese cuisine dish served with rice and other dishes. It consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with a plethora of herbs such as lemon grass, kaffir lime leaves, shallots, and garlic.
Lontong Cap Go Meh 120px Jakarta, Indonesian Chinese Pressed rice cake served with soup Lontong (pressed rice cake) served in soup, chicken, egg and meat, especially served on the fifteenth day of the first month of each Chinese year/Cap Go Meh.
Mie aceh 120px Aceh Noodle dish There are two variations: fried and dry and soupy. Usually made with goat meat or seafood and served with emping, slices of shallots, cucumber, and lime.
Mie ayam 120px Indonesian Chinese Noodle dish Also known as Cui Mie.
Mie celor 120px Palembang, South Sumatra Noodle dish A noodle and egg dish. With beansprout and fried shallots. The white sauce is made with mixture of "ebi" or dried shrimp that gaves unique taste.
Mie goreng 120px Indonesian Chinese Noodle dish Fried Noodles.
Bakmi Goreng 120px Indonesian Chinese Noodle dish (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage.
Mie kangkung 120px Jakarta Noodle dish Noodle served with kangkung (water spinach).
Mie kocok 120px Bandung, West Java Noodle dish Noodle in beef broth served with cow's tendons or cartilage.
Mie koclok 120px Cirebon, West Java Noodle dish Noodle in white-colored extra-thick soup, made of chicken broth and coconut milk and shredded chicken breast
Mie rebus 120px Indonesian Chinese and Javanese Noodle dish Boiled noodle soup.
Nasi campur (Nasi Rames) 120px Nationwide Rice dish (Mixed Rice) rice with assorted vegetables and meat of choice.
Nasi goreng 120px Nationwide Rice dish (Fried Rice) steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables. The rice is made brown with thick and sweet soy sauce (kecap manis).[5]
Nasi kuning 120px Nationwide Rice dish Usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur.
Nasi liwet 120px Solo, Central Java Rice dish Usually rice processed with coconut milk and served with chicken, egg, and spicy broth.
Nasi Padang 120px Padang, Western Sumatra, nationwide Rice dish This term usually means rice with a variety of dishes common in the specific region, cooked in coconut milk and a taste of chili.
Nasi pecel 120px Java Vegetarian food Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempeh and traditional cracker. Popular in East and Central Java.
Nasi tim 120px Indonesian Chinese Rice dish Steamed rice usually served with chicken and mushroom.
Nasi uduk 120px Jakarta Rice dish Steamed rice served with variety of vegetables and meat of choice. It is similar to Nasi Rames, but the rice is steamed. A similar dish found in Malaysia or Singapore is called Nasi Lemak.
Nasi ulam 120px Jakarta Rice dish Steamed rice mixed with kuah semur (sweet soy sauce soup), serundeng (coconut granules) and peanut granules, sliced cucumber and bean sprouts; served with variety of vegetables and meat of choice toppings, such as dendeng daging (beef jerky), omelette, anchovy, fried tempeh and tofu, rice vermicelli, fried mashed potato. It is similar to Nasi Uduk and Nasi Rames, but the rice is mixed.
Oncom 120px West Java Fermented food Fermented Tempe.
Opor Ayam 120px Nationwide Meat soup Chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia.
Pallubasa Makassar Meat soup Beef offal
Panggang 120px Batak highlands Roasted pork Pork roasted in light spices and chopped, usually served with Batak style sambal and sayur daun singkong (cassava leaf vegetables)
Paniki 120px North Sulawesi Roasted meat, exotic food Bat cooked in Minahasan style.
Papeda 120px Maluku and Papua Congee Sago congee, the staple food of Eastern Indonesia.
Pecel Lele 120px East Java, also nationwide Fried fish Fried catfish with sambal.
Pempek 120px Palembang, Southern Sumatra, also nationwide Fried fishcake Fried fishcake in sweet, sour, and spicy vinegar sauce.
Pepes 120px West Java, also nationwide Cooked food in banana-leaf Fish, meat, tofu, oncom, anchovy, mushroom or any other ingredients cooked inside a banana-leaf package.
Perkedel Jagung 120px Nationwide Fried dish corn fritters.
Plecing kangkung 120px Lombok Spicy vegetable Lombok cuisine water spinach in plecing sambal
Babi Guling 120px Bali Roasted meat Balinese cuisine-style roast pork; comparable to Hawaiian luau-style pig.
Rawon 120px East Java Meat soup A beef soup in dark soup. The dark color comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.
Rendang 120px Minangkabau, West Sumatra, Southern Sumatra, Java Meat dish Chunks of beef stewed in coconut milk and chili gravy.[6]
Rica-rica 120px Manado, North Sulawesi Meat, chicken, or fish in spicy sauce Sauce made of rich chopped chilies
Roti cane 120px Aceh, Medan, and West Sumatra or areas with Indian communities. Bread with beef curry Indian type bread with chunks of beef curry.
Saksang 120px Batak highlands Meat stew Pork or dog meat (or more rarely, water buffalo meat), cooked in its blood, mixed with coconut milk and spices (including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman.
Sambal goreng teri 120px Nationwide Salted anchovy Spicy salted anchovy with peanuts.
Sate or satay 120px Java and Sumatra, nationwide Roasted skewered meat Skewered barbecued meat that usually had peanut sauce, or sweet soy sauce. Many type of satay has developed throughout Indonesia.
Sate lilit 120px Bali Roasted skewered meat Minced meat (pork, fish, or chicken) spiced and wrapped around bamboo or lemongrass stick as handle and grilled on charcoal.
Sayur asem 120px Nationwide Vegetable soup (Sour Dish/Tamarind Dish) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.
Sayur lodeh 120px Nationwide Vegetable soup (Mixed Vegetables in Coconut Milk Stew).
Sayur Nganten Betawi and West Java Vegetable soup Soup made of trubuk stem.
Se'i 120px Kupang, Timor Bacon With fumigation by using a mixture of milk, salt and spices provide a unique taste unlike any bacon.
Selat solo 120px Solo, Central Java Beefsteak and salad, European-Javanese fusion Braised beef tenderloin served in thin watery sauce, served with vegetables and potato.
Semur 120px Nationwide Stew Stew made of kecap manis (sweet soy sauce) and spices, usually uses beef.
Sop buntut 120px Java Meat Soup or Roasted meat (Ox-tail) served in clear soup (in which case the dish is called Sop Buntut/Ox-tail soup) or roasted alone then served with barbecue sauce.
Soto or sroto or coto 120px Nationwide Meat soup A soup of chicken or beef. Many variants of soto has developed across Indonesia. Many types of soto have the color of yellow because turmeric is added as one of the ingredients.
Tekwan 120px Palembang, Southern Sumatra Fishcake soup A soup of fishcake with bangkoang and mushroom.
Telur pindang 120px Nationwide Egg dish Hard boiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices.
Tempe 120px Nationwide Fermented food Can be cooked into various dishes; such as tempe bacem, tempe goreng, tempe orek, tumis tempe.
Tinutuan or Bubur Manado 120px Manado, North Sulawesi Rice porridge (congee) with vegetables Rice porridge mixed with various vegetables such as spinach, kangkung, corn, and sweet potato or cassava.
Tongseng 120px Solo, Central Java Meat soup Goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce).
Tumis Kangkung 120px Java Vegetarian dish Stir fry kangkung vegetable.
Tumpang Java Similar to gulai, but rotten tempeh is used as seasoning instead of turmeric. This dish can be found in Central and western part of East Java.
Tumpeng 120px Java Rice dish Cone shaped rice surrounded with assorted dishes).
Woku 120px Manado, North Sulawesi Spicy dish Chicken or seafood in spicy sauce.

Savoury snacks

Name Image Region Type Description
Arem-arem 120px Java Rice cake Similar like lontong, but flavored with coconut milk, and stuffed with cooked ground meat, or tahu/tofu and tempeh.
Asinan Betawi 120px Jakarta Vegetarian food
Bakcang 120px Chinese Indonesian Rice cake Rice cake filled with meats, sometimes beans and mushroom, wrapped in bamboo leaves.
Burasa 120px Makassar, South Sulawesi Rice cake Rice and coconut milk cake wrapped in banana leaves.
Cimol Bandung, West Java A small snack made from rounded tapioca flour doughs which is then fried. Cimol comes from Banten, West Java.
Emping 120px Nationwide Crakers Crackers made from flattened Gnemon/Belinjo seeds.
Kerak Telor 120px Jakarta Egg dish It is made from chicken or duck egg made into omelette which is mixed with rice and spice, it is served with coconut granules.
Kerupuk 120px Nationwide Crackers, crisp Deep fried crisps made from mainly tapioca flour, with added ingredients, such as prawn, fish, or garlic, and even ox/cow skin. It comes in different shapes and colors.
Krupuk kulit 120px Nationwide Crackers, crisp Cow skin crackers
Lemper 120px Java Rice cake Made from glutinous rice and filled usually with chicken.
Lumpia Semarang 120px Semarang, Central Java Spring roll Semarang style spring roll, made mainly from cooked bamboo shoots and chicken/prawn. Sometimes boiled quail egg is added. It is eaten with a dipping sauce made from coconut sugar, vinegar and garlic.
Martabak 120px Nationwide Egg dish or pancake Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate.
Mendoan 120px Central Java Deep fried battered tempeh, cooked lightly in a short time and resulted in limp texture.
Otak-otak 120px Nationwide Fishcake Usually made from Spanish mackarel fish paste or Milkfish, spiced and wrapped in banana leaves, then grilled and served with peanut sauce.
Panada 120px Manado, North Sulawesi Bread Fried bread filled with spicy tuna.
Pastel 120px Nationwide Fried dumpling Fried flour dumpling filled with vegetables and meat.
Risoles 120px Nationwide Spring roll Fried rolls with breadcrumbs filled with vegetables and meat.
Rujak 120px Nationwide Fruit or vegetable salad There are many kinds of rujak, the most common one is Rujak Buah (fruit rujak). Rujak petis is a popular dish from Surabaya, a mixture of vegetables, tofu, tempeh with black fish paste sauce. Rujak manis, is a mixture of fruit covered with sweet and spicy coconut sugar sauce, sometimes ground peanut is also added to the sauce.
Pangsit Goreng 120px Indonesian Chinese Wonton dish Fried wonton filled with chicken or shrimp with sweet and sour sauce.
Pempek 120px Palembang, Southern Sumatra area Fishcake A signature dish of Palembang. Fish paste mixed with flour and then deep fried. Served with cucumber, noodles or bihun, as in ketoprak, and thin sauce made from tamarind, vinegar and pounded dried shrimp.
Siomay 120px Indonesian Chinese, West Java Fishcake and dumpling A light meal which has a similar form to Chinese Dim Sum, shaped like ice cream cone except the bottom is flat and made traditionally from mackerel fish meat served with peanut sauce, sometimes added with key lime and/or soy sauce. Sometimes the main ingredient can be made from prawn or other fish, siomay could also be served with steamed chicken eggs, potatoes, cabbage or bitter gourd.
Batagor 120px West Java Fishcake and dumpling (Batagor is actually an abbreviation of BAkso TAhu GOReng (which literally means fried tofu and meatballs), it's a variant of the siomay in which the siomay was deep-fried.
Serabi/Surabi 120px Nationwide Pancake An Indonesian snack that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Do keep in mind that each province in Indonesia has varying Srabi recipes corresponding to local tastes and available ingredients.
Tahu Aci & Tahu Pletok 120px Tegal, Central Java Tofu and soy food A small snack made from tofu and flour. Its come from Tegal, Central Java.
Tahu Gejrot 120px Cirebon, West Java Tofu and soy food Deep fried tofu, served with a sauce made from coconut sugar, sweet soy sauce/kecap manis, chili, garlic and shallot.
Tahu Gunting 120px Surabaya, East Java Tofu and soy food Deep fried tofu cut with scissors, served with a sauce made from rice flour, peanuts and chili.
Tahu sumedang 120px Sumedang, West Java Tofu and soy food Deep fried tofu, served with sweet soy sauce/kecap manis and chili.
Tempeh Bacem 120px Java Soy food Tempeh stewed in coconut sugar and spices, then deep fried. It has sweet and savory flavor.
Terang Bulan 120px Bangka Belitung, Sumatra, nationwide Pastry Originally a Chinese snack, but nowadays it is labelled as murtabak.
Kembang Tahu 120px Indonesian Chinese Tofu and soy food Soft tofu with sweet ginger sauce.
Tahu 120px Indonesian Chinese, nationwide Tofu and soy food Chinese origin, basically a soy milk cheese. It can be fried, stir fried, stewed, as soup ingredient, even also for sweets such as ice cream or vegetarian fruit dessert/pudding.

Sweet desserts

Name Image Region Type Description
Angsle Java A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk.
Bakpia Pathok 120px Yogyakarta Bean cake A small patty of baked pastry filled with sweet mung bean paste.
Brem (solid snack) 120px Madiun Java Sweet snack Brem is made from fermented tape. Brem is a special snack from Madiun, East Java. The liquid version is light alcoholic beverage also called Brem originated from Bali.
Bubur candil Java Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk.
Bubur kacang hijau 120px Nationwide Sweet porridge Green beans porridge, sweetened with sugar, and served with thick coconut milk.
Bubur ketan hitam 120px Nationwide Sweet porridge Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk.
Cendil 120px Java Sweet rice and coconut cake Rice flour-based small glutinous cake, sweetened with sugar, moulded and colored. Served with fresh grated coconut.
Dodol 120px Java Sweets Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and colored. Often add fruit scent and taste such as durian.
Geplak Sweet made from sugar and grated coconut.
Getuk 120px Java Cassava paste, sweetened with sugar and moulded in a special tools that it resembles noodles. Often served with fresh grated coconut.
Klepon 120px Nationwide Glutinous rice cake balls, usually colored and flavored with pandan leaves, which gives it an attractive green color and unique aroma, filled with coconut sugar. The balls are boiled, and rolled in grated coconut. In other parts of Indonesia such as Sumatra, klepon is called onde-onde.
Kolak 120px Nationwide A mix of sweet potato, cassava, banana, pumpkin, diced in bite size pieces and stewed in coconut milk and palm sugar. Sometimes vanilla or ginger are added for extra flavor.
Klepon 120px Nationwide Sweet coconut cake Boiled rice cake, stuffed with coconut sugar, and rolled in fresh grated coconut. It is flavored with pandan leaves juice.
Kue Bandung Bandung, West Java area
Kue putu 120px Nationwide Sweet coconut cake Similar to klepon, except that it's cylindrical in shape whilst klepon is spherical.
Lapis Legit 120px Nationwide A spiced layered cake, made mainly of egg yolk, flour and margarine/butter.
Lupis (food) 120px Java Glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup.
Mochi 120px Chinese and Japanese Indonesian Sweet rice cake Rice flour based cake filled with peanuts paste, sometimes sprinkled with sesame seeds.
Nagasari 120px Nationwide Steamed rice cake wrapped in banana leaves, and stuffed with banana.
Ombus-ombus Batak Sticky rice with palm sugar filling, rolled in coconut flakes
Onde-onde 120px Nationwide, possibly Chinese-Indonesian derived Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried.
Paklempung
Pisang Goreng 120px Nationwide fritters (Fried Banana), battered and deep fried banana/plantain.
Roti buaya 120px Jakarta Bread, pastry Crocodile-shaped bread commonly served during Betawi wedding and celebrations.
Tape Uli Java
Wingko babad 120px Semarang, Central Java Coconut cake Sweet baked coconut snack.

Beverages

Common ingredients

Sauces and condiments

Name Image Region Type Description
Acar 120px Nationwide Pickles Various chopped vegetables in vinegar.
Bawang goreng 120px Nationwide Spinkle dry condiments Crispy fried shallots sprinkled upon various dishes to gave aroma and crispy texture.
Dabu-dabu 120px North Sulawesi Sauce Sliced chili, tomatoes and shallots. Condiments for grilled fish.
Kecap manis and kecap asin 120px Nationwide Sauce Soy sauces, available in sweet and salty.
Pecel 120px Java Sauce A mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and blitar in East Java is popular for their pecel.
Sambal 120px Nationwide Sauce Chili sauce with rich variants across Indonesia, among other uses shrimp paste.
Serundeng 120px Java Spinkle dry condiments Grated coconut sauteed and spiced, could be served with beef, sprinkled on soto, or eaten with sticky rice.
Tumpang Java Sauce Tumpang or sambal tumpang is a typical food from Kediri, East Java. Sambal tumpang has been made of rotten tempeh mixed and cooked with various spices such as chilli, onion, salt and other spices.[7]

Spices

Herbs

Vegetables

  • Asparagus
  • Broccoli (brokoli)
  • Carrot (wortel)
  • Cassava leaves (daun singkong)
  • Cauliflower (kembang kol)
  • Cabbage (kol)
  • Chayote gourd (labu siam)
  • Corn (jagung)
  • Cucumber (timun)
  • Eggplant (terong)
  • Jicama (bengkuang)
  • Sweetcorn (jagung muda)
  • Snap peas (kapri)
  • Leek (bawang prei)
  • Spinach (bayam)
  • Bok choi, pak choi (sawi hijau)
  • Napa cabbage (sawi putih)
  • Choi sum (caisim)
  • Kailan
  • Chives (kucai)
  • White carrot (lobak)
  • Water convolvulus (kangkung)
  • Green beans (kacang buncis)
  • Long beans (kacang panjang)
  • Winged beans (kecipir)
  • Bitter gourd (pare)
  • Beansprout (tauge)
  • Peas (kacang polong)
  • Tomato (tomat)
  • Luffa (oyong)
  • Papaya leaves (daun pepaya)
  • Yellow velvetleaf (genjer)
  • Belinjau (leaves and fruits of Gnetum gnemon)
  • Young jackfruit (nangka muda)
  • Banana flower (jantung pisang)

Fruits

Gallery

See also

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References

  1. ^ "Ayam Bakar Bumbu Rujak". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013. 
  2. ^ "Ayam Goreng Lengkuas". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013. 
  3. ^ Trifitria S Nuragustina (24 September 2013). "Rela Antre Demi Iga Sapi Penyet" (in Indonesian). Femina. Retrieved 12 January 2014. 
  4. ^ "Ikan Bakar". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013. 
  5. ^ Watson, Todd (20 July 2013). "Indonesian cuisine: An unduly underappreciated taste". Inside Investor. Retrieved 12 June 2014. 
  6. ^ Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. p. 46. ISBN 0-300-10518-5. 
  7. ^ id:Sambal tumpang

External links