If you can read this list without drooling you’re doing better than us..
After CNNGo readers voted rendang the most delicious food in the world, we thought it was time to give Indonesia’s culinary credentials some time in the limelight.
Here we run through a mouth-watering array of broth-soaked noodles, fiery curries, banana-wrapped fish and vegetable salads with sweet peanut dressing. Most of the recommended restaurants are in Jakarta, a magnet for Indonesians from all over the archipelago, who naturally brought their cuisine with them.
Satay / Sate
These tasty meat skewers cook up over coals so hot they need fans to waft the smoke away.
Whether it’s chicken, goat, mutton or rabbit, the scrappy morsels get marinated in turmeric, barbecued and then bathed in a hearty dose of peanut sauce.
Other nations now lay claim to sate, but Indonesians consider it a national dish conceived by street vendors and popularized by Arab traders.
Each vendor seeks distinction, but “sate madura” –- served with rice cakes (ketupat) and diced cucumber and onion -– is distinguished by its boat-shaped street carts.
For legendary satay that dates to the 1950s, try Sate Ragusa (Jl. Veteran 1 No. 10) and cleanse the palate after with Ragusa’s signature spaghetti ice cream.
A favorite among students, this savory meatball noodle soup gained international fame when U.S. President Barack Obama remembered it as one of his favorites during a visit to Jakarta last November.
It takes on many forms; meatballs –- springy or rubbery, the size of golf balls or bigger -– are made from chicken, beef, pork or some amorphous combination of them all. Sold mostly from pushcarts called kaki lima, bakso comes garnished with fried shallots, boiled egg and wontons.
For an authentic experience, grab a plastic stool near any sidewalk bakso stand or slurp away indoors at Bakso Lapangan Tembak Senayan, near Senayan City Mall.
This traditional meat soup comprises a broth and ingredients that vary across the archipelago.
Common street versions are made of a simple, clear soup flavored with chicken, goat or beef. In Jakarta, home of the indigenous Betawi, soto Betawi garners fame with its sweet, creamy, coconut-milk base.
Top it with crispy shallots and fried garlic, and as much or little sambal as your taste buds can take.
For stylish street food in air-conditioned bliss hit up Kafe Betawi (Jl. MH. Thamrin No. 1, Grand Indonesia; +62 (0)21 2358 0501). Or for an East Javanese version, try Soto Madura (Jl. Juanda No.16).
Considered Indonesia’s national dish, this take on Asian fried rice is often made with sweet, thick soy sauce called kecap (pronounced ketchup) and garnished with acar, pickled cucumber and carrots.
To add an element of fun to your dining experience, try nasi gila (literally :crazy rice”) and see how many different kinds of meat you can find buried among the grains –- yes, those are hot dog slices.
For a perfect oil-slicked entrée head to Menteng Plaza (Jl. HOS Cokroaminoto), where a gaggle of kaki limas and buskers provide entertainment.
Literally “mix-mix,” the term gado-gado is often used to describe situations that are all mixed up -– Jakarta, for instance, is a gado-gado city.
As a food, however, it is one of Indonesia’s best-known dishes, essentially a vegetable salad bathed in the country’s classic peanut sauce.
At its base are boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.
Gado-gado gets sweeter as you travel eastward through Indonesia — but Jakartans swear by the cashew sauce at Gado-Gado Boplo
A perennial favorite among native Betawi, the meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements.
It almost always includes fried chicken, boiled eggs and tempe(soybean cake) with anchovies and is topped with emping (melinjo nut crackers).
It’s cheap, fast and popular among lunchtime crowds.
Nearly four decades old and still going strong Nasi Uduk Babe Saman (Kebon Kacang 9; +62 (0)21 314 1842) packs in everyone from students to celebrities morning, noon and night.
Singaporeans may say they can’t live without it, but nasi padang, named after its birth city in Sumatra, is 100 percent Indonesian.
Chose from among more than a dozen dishes — goopy curries with floating fish heads or rubbery cow’s feet — stacked up on your table. “It always looks sodead,” a friend once said.
Indeed, otak (brain) leaves little to the imagination. Chuck away the cutlery and dig in with your hands then wash the spice away with a sweet iced tea.
Try out any Sederhana or head for Garuda Nasi Padang; Jl. Gajah Mada, Medan, Sumatra.
The key to Indonesian fried chicken is the use of small village birds, whose freedom to run around the yard makes them tastier than the big chunks of meat at KFC.
Variations on that chain have cropped up across the country — rumor has it that Wong Solo was founded by a polygamist, so franchisees must have multiple wives.
For a famed old recipe try Ayam Goreng Nyona Suharti
Noodles compete with rice for carbohydrate of choice in Indonesia, ranging from broad and flat (kwetiau) to scrawny vermicelli (bihun).
The best are bakmie — pencil-thin and, in this case, fried with egg, meat and vegetables. Vendors add their own special spices for distinction, but the iconic Bakmie Gajah Mada garners a cult following.
More modern outlets now make noodles from spinach and beets.
Bakmie Gang Mangga (Jl. Kemurnian IV/0) gives diners an in to the cool hangouts in the old city, but only after 5 p.m. For an earlier version, try Bakmie GM on Jl. Sunda No.9
Fit for a sultan it may not be, but gudeg is certainly the signature of the royal city of Yogyakarta. The sweet jackfruit stew is boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender it falls apart with little chewing.
Other spices are thrown into the mix but teak leaves give it a brown coloring. Like nasi uduk, it is served with rice, boiled egg, chicken and crispy, fried beef skin.
Adem Ayem (Jl. Slamet Riyadi No. 342) in Solo is a landmark, and for good reason.
A beef stew from East Java that goes heavy on the keluak nut to give it a nutty flavor and a deep, black color.
The soup base also mingles with garlic, shallots, ginger, turmeric and red chili to make it nice and spicy.
The most famous variant, Rawon Setan (literally Devil’s soup) is found in Surabaya (Jl. Embong Malang)
The sight of fried catfish may surprise first-time diners since it looks almost the same as it does living — eyeballs and all.
Served with rice and red and green sambal, this is simple street fare that fills the belly, which may be why it’s a standout across Jakarta.
If you want to go native, head to Bakmie GM near Sarinah Mall and look for the “Pecel Lele” banner that shields diners from the street as they dig into the sweet, grilled meat.
Small diners, called warungs, now sell this traditional dish of braised chicken in coconut milk on a daily basis. Still, it remains a staple on tables around the end of Ramadan, when it’s served with packed rice cakes (ketupat).
A little like a mild, slightly chalky curry with less prep time required, it’s filled with Indonesia’s signature spices — garlic, ginger, cumin and coriander.
To see how mom makes it, check out Ibu Endang Warung (Jl. Cipete Raya opposite Epilogue).
For this dish, bakmie is boiled in stock and topped with succulent slices of gravy-braised chicken.
Chives and sambal add extra flavor — but if it’s done right little else is needed. Unlike most Indonesian cuisine, where the secret is in the sauce, the clue to a good mie ayam is the perfect al dente noodle.
Bakmie Orpha (Jl. Malaka II No. 25; +62(0)21 691 2450), a hole in the wall in west Jakarta, draws Ferrari-owning clientele for its deceivingly tasty mie and wontons.
Pork is uncommon in this Muslim majority nation, but we had to include roast suckling pig given the near hysteria it generates on the Hindu island of Bali.
The Balinese respect their food and lavish attention on its preparation. Before spit-roasting the pig they bath it in coconut water and rub it with chili, turmeric, garlic and ginger to ensure succulence.
See why people fly from Jakarta to scarf the crispy skinned pork at Warung Ibu Oka (Jl Suweta, Ubud), but be sure to get there before 3 p.m.
Gulai is the common name for curry dishes, namely those from north Sumatra.
Indonesian curries have regional variations that depend on the types of meat and fish available — though gulai almost always incorporates cinnamon. Opor and rendang can be considered gulais, but better to try out the rainbow of other options.
For a tangy fish-head curry, try Pagi-Sore, a national franchise that hails from Sumatra (Jl. Pondok No. 143, Padang).
From blue-collar workers to government ministers, almost everyone starts their day with this rice gruel, a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers.
Outside Java variations can include corn, cassava and fish, while a sweeter version — for those who prefer not to start their day with a blast of chili — is made with mung beans.
Bubur ayam is also popular in the wee hours of the morning. Join the late-night revelers at Bubur Ayam Mang Oyo, Jl. Sulanjana (near Gasibu), Bandung.
Jakarta gridlock may be a blessing for the bakpao market.
Vendors often line busy roads during rush hour to offer these fluffy meat-filled buns to hungry passersby in need of a snack. Sweet offerings include chocolate and green bean, indicated by a colored dot on top.
No need to go in search of them, they’ll find you.
When palates crave the opposite of Javanese sweetness, this pickled vegetable salad offers reprieve.
The secret is in the dressing, a thin peanut sauce swirled with palm sugar to offset the salty snap of preserved mustard leaf, carrot, cabbage and cucumber. The krupuk cracker crunch comes from a yellow disc made with egg noodles.
Yaya has been serving up bowls of Asinan for 22 years outside the iconic Ragusa Ice Cream shop (Jl. Veteran 1 No. 10.) He also makes a mean dried-squid salad called juhi.
Otherwise known as water spinach, a common river weed, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird’s-eye chili and shrimp paste to take it from a poor man’s food to something with a kick.
Because it grows well in any kind of soil, it is a common ingredient in dishes throughout Asia. Here the cah indicates its Chinese origins.
Try it along with gurame at Santika, Jl. Bendungan Hilir across from the market.
Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices (woku) it’s coupled with.
When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.
Beautika (Jl. Hang Lekir No. 1; +62 (0)21 722 6683) does it best by dousing it in chili and placing pepper icons on the menu – the three-pepper maximum has serious attitude.
According to lore, the name pempek refers to the old Chinese man who first produced these fish and tapioca cakes from Palembang in South Sumatra.
Now a Palembang specialty, pempek or empek-empek comes in a variety of shapes and sizes.
The most famed, kapal selam, literally submarine, contains a chicken egg and is rumored to be the most nutritious form of the spongy dough balls, which are sprinkled with shrimp powder and served withcuka, a dark dipping sauce made from vinegar, chili and sugar.
Try Pempek Wak Ayah Lemak at Kebon Sirih, Palembang.
So simple it’s often overlooked, Perkedel’s unassuming appearance belies its flavorful punch.
A distant relative of Dutch minced-meat frikandel, these croquettes are either potato based and filled with beef or made from corn (perkedel jagung).
In Bandung, crowds line up late night in seedy alleyways to snack on potato fritters made soft from frying in hot oil.
For a fluffier version filled with Balinese spices try Le Semenyak
Think of a spongy, thick crepe made with 10 times the lard and you’ll be somewhat close to imaging martabak.
The sweet version looks more like a pancake filled with gooey chocolate, peanuts or cheese, while the savory one is made from crispy pulled pastry like filo that is flattened in a wok as egg and minced meats are rapidly folded in.
Served with pickled cucumber and a sweet and sour vinegar.
Martabak Ayah; Jl TWK Mohd Daudsyah, Banda Aceh.
This clear, refreshing soup derived from tamarind pairs well with fried food since it’s stocked with vegetables and some of Indonesia’s most interesting ingredients: melinjo, bilimbi, chayote.
A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
Counterintuitively, this West Javanese dish is great at Warung Surabaya (Jl. DR. Abdul Rachman Saleh).
Revitalized by the chef at Hotel Borabodor in 1973 after a food and beverage staffer saw a government minister eating a bowl on the street, oxtail soup is loved by Indonesians from all classes.
The high-end version — now the domain of Indonesia’s diplomatic corps — uses imported Australian beef, 7,000 kilograms a month to be precise, and comes complete with steamed rice, pickles, lime and sambal.
For a less pretentious outlet, try Sop Buntut Bogor Café
Not to be confused with the theatrical drama of the same name that re-enacts Javanese legends, this Ketoprak is made from vermicelli, tofu, packed rice cake and bean sprouts.
It rounds out the quintet of pestle-and-mortar-based dishes that include gado-gado and pecel, and is a simple street dish that tastes mostly of peanuts and spice but is chockfull of carbohydrates.
Any street vendor will do, but to stave off a funny tummy try Gado-Gado Kartika
The color of this dish is enough to set taste buds going.
Nothing more than grilled purple eggplant topped with heaps of chili sauce made from dried shrimp paste (balacan), it calls for a substantial portion of rice to even out the fire-engine flavor.
Enjoy the low-light ambiance at Resto Seribu Rasa
Boiled for hours in coconut leaf casings,the glutinous packed rice cake known as lontong is one of the best vehicles for pairing with thick peanut sauces and curries.
It serves as the base for this savory morning favorite, a coconut-milk curry made with young papaya, soy-braised tofu and hard-boiled eggs.
Crushed up krupuk add a little crunch to get you going.
Pak Sule draws a crowd to his street stand outside the ANZ building on Jl. Gatot Subroto before 10 a.m.
Perhaps Padang’s most famed curry, rendang is not an everyday food since it takes time and skill to make.
Its secret is in the gravy, which wraps around the beef for hours until, ideally, it’s splendidly tender.
A dried version, which can be kept for months (like jerky) is reserved for honored guests and important celebrations.
If you stop by Restoran Padang, you can’t let this plate pass you by.
These clouds of golden, fried tofu look like little packages behind the windows of the boxes from which they are sold.
Tofu is a poor man’s snack, but that also makes it prevalent. Keep an eye out for the vendors who cart stacks of the fluffy fried tofufrom devices slung across their shoulders.
For a version steeped in sweet soy sauce and chili and served in a pestle and mortar, head to Menteng Plaza (Jl. HOS Cokrominoto).
If Indonesia ever got cold enough to necessitate a winter stew sop kambing would be even more popular.
A robust soup with a yellow broth full of celery, tomato, and great chunks of goat meat, this dish could make the Campbell’s soup man quiver. Be warned if you have high blood pressure since the dish will heat you up.
Ginger, lime leaf, candlenut and spring onion give it peppery smell that adds to its refreshingly earthy flavor.
Try Sop Kaki Kambing (Jl. Kendal) nestled in among a stretch of roadside eateries.