Nasi Goreng is probably the most famous Indonesian food outside Indonesia. According to CNN International, Nasi Goreng is the number two of Indonesian most delicious food.
Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk (Minangkabau: karambia) and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemongrass, garlic, shallot, chilli and other spices. This spice mixture is called 'pemasak' in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.
Satay, modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish. It is often described as "green jack fruit sweet stew".
Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried through the frying process. It is similar to jerky.
Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball.Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomai or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.
Gulai Ayam (Minangkabau and Indonesian for: "Gulai Chicken") is a traditional Indonesian dish of chicken cooked in curry-like spicy, rich and succulent yellowish sauce called gulai.
Gulai Sayur (Minangkabau and Indonesian for: "Gulai Vegetable") is a traditional Indonesian dish of vegetable (usually jack fruit) cooked in curry-like spicy, rich and succulent yellowish sauce called gulai.
Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai.
Frozen Indonesian beef ball
Frozen Indonesian shumai
Frozen Indonesian fish ball
Javanese jack fruit stew in palm sugar with boiled egg