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Indonesian Cuisine Knowledge
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Indonesian Cuisine Knowledge

▪ Indonesian cuisine is one of the most vibrant and colorful cuisines
in the world, full of intense flavor.
▪ It is eclectic and diverse, 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 300 ethnic
▪ Indonesian cuisine often demonstrates complex flavor, acquired
from certain ingredients and bumbu spices mixture.
▪ Indonesian dishes have rich flavors; most often described as
savory, hot and spicy, and also combination of basic tastes such as
sweet, salty, sour and bitter.
▪ Most of Indonesians favor hot and spicy food. Such as Sambal
(Indonesian hot and spicy chili sauce with shrimp paste, is a staple
condiment at all Indonesian tables)
Indonesian Cuisine

Indonesian Cuisine Categories
▪ Sumatran Cuisine: influence of Sumatran cuisine from
the Middle East and South India. E.g. curried meat and
vegetables such as gulai, rendang and kari
▪ Javanese Cuisine: is mostly original from indigenous
with some hint of Chinese influence. E.g. Semur, Gudeg,
Bacem. Pepes, Soto, etc.
▪ Eastern Indonesian Cuisine: are similar to Polynesian
and Melanesian cuisine.
▪ Indonesian – Chinese Cuisine: foods such as noodles,
meat balls, fried rice and spring rolls have been
completely assimilated.

Types of Indonesian Spices

▪ Indonesia taught the world the use of exotic spices and
herbs.
▪ Indonesian cuisine is known for its deliberate
combination of contrasting flavors (spicy, sour, sweet,
hot) and textures (wet, coarse, spongy, hard).
▪ Indonesians have developed original gastronomic themes
with lemongrass and galangal, ginger, pepper corn, nut
meg, cardamom and chilies, tamarind and turmeric.
Rempah Rempah - Indonesian Spices

Types of Indonesian Spices
Asam – Tamarind
▪ Asam or tamarind is a main herb for Sayur Asam. It is also commonly used
to get rid of fishy aroma in seafood.
▪ The right way to use tamarind in Indonesian foods is by soaking tamarind in
warm water, and straining the water from its residue.

Cengkeh - Cloves
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▪ Indonesia is the biggest clove producer in the world, it grows well
especially in Maluku and Ambon. Due to its distinctive taste, people in
Europe and Asia uses clove as an additional ingredient for food flavoring.
Clove also can be a remedy for those who have allergic towards cold
weather.
▪ Here in Indonesia cloves are commonly used as raw materials for clove
cigarette
▪ Meats, Stocks, Sauces, Baking , Soup or soto

Jahe - Ginger
▪ Root of plant
▪ Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian
stir fries and many fruit and vegetable dishes.
▪ Popular ginger dishes: Baking, Asian Foods, Rendang

Biji Pala - Nutmeg
▪ Biji Pala - Nutmeg is a spice from the nutmeg tree, which is native to
several Indonesian islands.
▪ Both nutmeg and mace come from the same plant.
▪ Nutmeg is the ‘nut’, while mace is the surrounding lacy ‘aril’. Nutmeg has a
warm, spicy aroma and flavor and can be used in sweet and savory
cooking.
▪ Popular nutmeg dishes: Baking, Coto MakasarSauce

Merica – White Pepper
▪ Pepper is an original spice comes from Indonesia with Lampung as the
highest pepper producer in Indonesia.
▪ The spicy flavor can warm our body and its strong aroma can be the cure
for influenza.
▪ In general there are two kinds of pepper which is white and black pepper
but white pepper or merica used more often by Indonesian.
▪ Popular pepper corn dishes: used in most common Indonesian foods

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Cinnamon
▪ This spices are not only processed as cooking ingredients but also used
as a blood sugar controller, relieving headache for rheumatic patient,
and infection prevention.
▪ Cinnamon’s aroma is very sharp, sweet, and also quite spicy, can be
found in several regions in Indonesia.
▪ It has elips-shaped leaves, grayish tree skin, and has height about 5 to 15
meters.
▪ Popular pepper corn dishes: semur, soto etc.

▪ Cardamom is one of the famous spices in Indonesia. Unlike the other
spices above, cardamom used more as traditional medication ingredient
such as to cure stomachache, cough, etc.
▪ There are two types of cardamom is Indonesia: Java cardamom
(Amomum compactum) & India cardamom (Elettaria cardamomum).
▪ Popular pepdishes: gulai, soto etc.
Kapulaga - Cardamon
India cardamom Java cardamom

Kunyit - Turmeric
Lengkuas - Galangal
Kencur

Sereh - Lemon Grass
Daun Jeruk - Lime Leaf
Daun Salam – Salam Leaf

Cabe - Chilies

Indonesian Basic Paste

White Paste
Yellow Paste
Red Paste
Candle nut, ginger
Candle, turmeric,
ginger
Red chili, Tomato
Garlic & Shallot
Garlic & Shallot
Garlic & Shallot
Ingredients of Basic Paste

White Basic Paste
Ingredients of White Basic Paste Ratio:
▪ Garlic 1
▪ Shallot 2
▪ Candle nut 0,5
▪ Ginger 0.25
Method: Deep fry all of ingredients and then ground
Popular dishes :
Semur Daging, Sayur Lodeh, Terik daging, Opor Ayam, Gudeg,
Tempe Bacem, etc.

Yellow Basic Paste
▪ Garlic 1
▪ Shallot 2
▪ Candle nut 0,5
▪ Ginger 0.25
▪ Turmeric 0,50
Method: Deep fry all of Ingredients and then ground
Popular dishes :
Gulai Ikan, Soto Ayam, Kare, Ayam Goreng, Serundeng,
Pindang Iga Sapi, Acar Kuning, etc.

Red Basic Paste
▪ Garlic 1
▪ Shallot 2
▪ Red Chili 3
▪ Tomatoes 2
▪ Candle nut as additional
Method: Deep fry all of ingredients and then ground
Popular dishes :
Balado Daging, Ayam Bakar Merah, Ayam Bumbu Rujak, etc.

Indonesian Soup

▪ Sop or sup is soup made from water or broth, main
ingredients and Indonesian spices (basic paste + additional
spices) which are boiled or boiled together
▪ Main ingredients such as chicken, meat, vegetables, fish or
bean.
▪ E.g. Sup kacang merah, Sup ayam, Sop buntut, Rawon etc.
Sop

▪ Sup Sayur
▪ Sup Konro
▪ Sup Kacang Merah
▪ Sup Kimlo
▪ Sup Podomoro
▪ Sup Oyong Putih
▪ Sup Udang
▪ Laksa
Indonesian Sup/ Sop
▪ Sop Buntut
▪ Sop Ceker
▪ Sop Ikan
▪ Sop Ayam
▪ Sop Kambing
▪ Sop Sayuran
▪ Rawon

Sop BuntutSop Ikan
Rawon Sup Ayam

▪ Soto is a traditional Indonesian soup mainly composed of
broth, meat, and vegetables.
▪ Soto names are mostly based on where the soto comes from
or the name of the main ingredient
▪ Soto is soup made from water or broth, main ingredients,
vegetable and Indonesian spices (basic paste + additional
spices) which are boiled or boiled together
▪ Main ingredients such as Chicken and meat.
▪ The vegetables as garnish
▪ Serve with condiment such as sambal, lime wedges, soya
sauce, sweet soya sauce, etc.
▪ E.g. Coto Makasar, Soto Bandung, Soto Ayam, Soto Padang,
etc.
Soto - Coto

▪ Soto Bandung
▪ Soto Betawi
▪ Soto Kudus
▪ Soto Padang
▪ Soto Daging
▪ Soto Ambengan
▪ Soto Kikil
Indonesian Soto
▪ Soto Ayam
▪ Coto Makasar
▪ Soto Madura
▪ Soto Lamongan

Coto Makasar
Soto betawi
Soto AyamSoto Padang

Nasi Goreng

▪ Nasi goreng is an Indonesian rice dish with pieces of meat,
chicken or vegetable.
▪ It is stir fried rice in a small amount of cooking oil or
margarine, typically spiced with shallot, garlic, ground
shrimp paste, chilies, sliced scallion and accompanied by
other ingredients particularly egg, chicken, prawns and
kecap manis (sweet soya sauce) for coloring and flavor.
▪ The name nasi goreng is usually based on the name of the
main ingredient used
▪ Nasi goreng condiment are fried shallot, kerupuk, acar and
sambal
Nasi Goreng – Indonesian Fried Rice

▪ Nasi Goreng
▪ Nasi Goreng Kampung
▪ Nasi Goreng Sayuran
▪ Nasi Goreng Udang
▪ Nasi Goreng Kambing
▪ Nasi Goreng Seafood
▪ Nasi Goreng Ayam
▪ Nasi Goreng Sosis
▪ Nasi Goreng Ati Ampela
▪ Nasi Goreng Ikan Asin
▪ Nasi Goreng Tomat
▪ Nasi Goreng Cina
Indonesian Nasi Goreng

Nasi Goreng Kambing
Nasi Goreng Kampung
Nasi Goreng Seafood
Nasi Goreng

Mie Goreng

▪ Mie goreng or mi goreng is Indonesia stir fried noodles
▪ it is traditionally made from yellow egg noodles, stir fried
in cooking oil with shallots, garlic, shrimp, chicken or
sliced meatballs, sliced chili and sliced vegetables (carrot,
white cabbage, chai sim).
▪ The almost identical recipe is often used to create
another dish. For example bihun goreng is made by
replacing yellow wheat noodle with bihun or rice
vermicelli and kwetiau or thick flat rice noodles..
Mie Goreng

▪ Mie goreng ayam
▪ Mie goreng sapi
▪ Mie goreng udang
▪ Mie goreng seafood
▪ Mie Goreng Aceh
▪ Mie goreng Jawa
▪ Mie goreng tek-tek
▪ Mie goreng dhog-dhog
▪ Mie goreng instant
Indonesian Mie Goreng

Mie Goreng Teri
Mie Goreng Jawa
Mie Goreng Seafood Mie Goreng instant

Sate or Satay

▪ Satay or sate is a dish of seasoned, skewered and grilled
meat, served with a sauce
▪ Satay may consist of diced or sliced chicken, lamb, mutton,
beef, fish, other meats, or tofu.
▪ 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.
▪ Satay can be served in various sauces, such as peanut
sambal kacang (Peanut sauce), sambal kecap (spicy sweet
soy sauce) or combination of soy and peanut sauce.
▪ Satay originated on the Indonesian island of Java. It is
available almost anywhere in Indonesia, where it has
become a national dish
Sate or Satay

▪ Sate Ayam
▪ Sate Sapi
▪ Sate Udang
▪ Sate Kambing
▪ Sate Lilit
▪ Sate Manalagi
Indonesian Sate/ Satay
▪ Sate Padang
▪ Sate Banjar
▪ Sate Ponorogo
▪ Sate Madura
▪ Sate Buntel
▪ Sate Torpedo

Sate Kambing Sate Ayam
Sate Lilit Sate Padang

Sambal

▪ Sambal is a hot sauce or paste typically made from a
mixture of a variety of chili peppers with secondary
ingredients such as shrimp paste, Tomatoes, garlic, shallot,
palm sugar, lime juice, candle nut, kecap manis (sweet soya
sauce), mango or other ingredients.
▪ It is native to the cuisines of Indonesia, It has also spread
through overseas Indonesian populations to the
Netherlands and Suriname.
▪ Various recipes of sambals usually are served as hot and
spicy condiments for dishes,[such as lalab (raw vegetables),
ikan bakar (grilled fish), ikan goreng (fried fish), ayam
goreng (fried chicken), ayam penyet (smashed chicken), iga
penyet (ribs) and various soto soup.
Sambal - Sambel

▪ Sambal Terasi
▪ Sambal Goreng
▪ Sambal Kemiri
▪ Sambal Pete
▪ Sambal Rujak
▪ Sambal Kacang
▪ Sambal Bajak
▪ Sambal Kecap
▪ Sambal Tomat
▪ Sambel Hijau
▪ Sambal Dabu - Dabu
▪ Sambal Bawang
▪ Sambal Mangga
▪ Sambal Matah
▪ Sambal Rica - Rica
▪ Sambal Ikan Teri
▪ Sambal Petis
▪ Sambal Pecel Lele
Indonesian Sambal

Sambal Kacang
Sambal Terasi
Sambal Kecap
Sambal Hijau

Sambal Goreng

▪ Sambal Goreng is traditionally from Indonesian It is made
from stir fried sambal with oil and main ingredients
▪ Main Ingredients e.g. Shrimp, tempeh, tofu, vegetables,
meat, etc.
Sambal Goreng

▪ Sambal Goreng Udang
▪ Sambal Goreng Hati
▪ Sambal Goreng Pete
▪ Sambal Goreng Kentang
▪ Sambal Goreng Kacang Panjang
▪ Sambal Goreng Buncis
▪ Sambl Goreng Tahu
Indonesian Sambal Goreng

Sambal Goreng Udang Sambal Goreng Pete
Sambal Goreng Hati Sambal Goreng Kacang Panjang

Pepes

▪ Pepes is an Indonesian cooking method using banana leaf
as food wrappings and then steamed or grilled on
charcoal.
▪ The Pepes method is made from a mixture of rich spices
and the main ingredient and wrapped with banana leaves
to add a different aroma of cooked or burned banana
leaves.
▪ The main Ingredient e.g. Poutry, fish, seafood, tofu,
tempeh, mushroom, etc.
▪ Although being cooked simultaneously with food, the
banana leaf is a non-edible material and is discarded after
cooking.
Pepes

▪ Pepes Udang - Shrimp
▪ Pepes Tahu - Tofu
▪ Pepes Jamur - Mushroom
▪ Pepes Ayam - Chicken
▪ Pepes Teri - Anchovies
▪ Pepes Ikan - Fish
▪ Pepes Tempe - Tempeh
▪ Pepes Tempoyak - Durian
▪ Pepes Daging Sapi - Beef
▪ Pepes Oncom - Oncom
Indonesian Pepes

Pepes Mushroom Pepes Ikan
Pepes AyamPepes Udang

Indonesian Fritters

▪ Indonesian fritters is called gorengan
▪ A fritter is a fried food usually consisting of a portion of
batter or breading which has been filled with bits of meat,
seafood, fruit, vegetables or other ingredients.
▪ Fritters are prepared in both sweet and savory varieties
▪ Various kinds of ingredients are battered and deep fried
such as banana, tofu, yuca, sweet potato, oncom or
vegetables.
▪ Savory fritters are often eaten accompanied by fresh bird's
eye chili.
Indonesian Fritters

▪ Pisang Goreng - Banana
▪ Tempeh Mendoan - Tempeh
▪ Tahu Goreng - Tofu
▪ Oncom Goreng
▪ Ubi Goreng – Sweet Potato
▪ Bakwan Sayuran – Mix Vegetables
▪ Bakwan Jagung - Corn
▪ Perkedel Kentang - Potato
▪ Perkedel Jagung - Corn
▪ Pisang Molen - Banana
Indonesian Fritters

Pisang GorengTempe Mendoan
Bakwan JagungBakwan sayuran

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