National Classics

• Fried Rice (Nasi Goreng): Indonesia’s iconic fried rice, served with a fried egg and shrimp crackers, priced at 20,000–40,000 IDR per serving.
• Satay (Sate): Skewered grilled meat served with peanut sauce, available with chicken, lamb, or rabbit.
• Vegetable Salad with Peanut Sauce (Gado-gado): A vegetarian favorite made with boiled vegetables tossed in peanut dressing.
• Dry Curry Beef (Rendang): Slow-cooked beef in a rich, dry curry, originating from the Minangkabau region.
• Indonesian Fried Noodles (Mie Goreng): Sweet-soy-fried noodles commonly found in night markets and Warungs.

Regional Specialties

• Bali: Roast suckling pig (Babi Guling), dirty duck dish (Bebek Betutu).
• Yogyakarta: Gudeg (young jackfruit curry).
• Sumatra: Padang cuisine (bold, spicy flavors, served buffet-style for self-selection).
• Jakarta: Soto Betawi (coconut milk beef soup), Kerak Telor (spiced egg omelet with glutinous rice).
• Bandung: Batagor (fried fish dumplings) and Surabi (rice flour pancake).

Practical Tips

• Warungs (family-run eateries) offer the most authentic experience, with meals typically costing 20,000–50,000 IDR.
• Indonesian food tends to be sweet and spicy, with a wide variety of sambal (chili sauces). If you’re not used to heat, try just a little.
• Bali’s international restaurants and cafés are of high quality, often more affordable than those in major global cities.
• Street juices like Es Jeruk (orange juice) and Avocado Juice are fresh and cheap, but make sure they’re made with purified ice.
• During Ramadan, some Warungs may operate discreetly during daytime hours — take note.