Traditional Indonesian Foods

Kerak telor is a traditional food from DKI Jakarta made from sticky rice, chicken or duck eggs, and dried shrimp (ebi).

Mie Aceh is a specialty from Aceh known for its larger noodles and rich, spicy flavors.

Pempek is a traditional food from Palembang, South Sumatra, made from fish and sago flour.

Gudeg is a traditional food from Yogyakarta made from young jackfruit cooked with coconut milk and spices.

Soto Banjar is a specialty from South Kalimantan, particularly Banjarmasin, made with shredded free-range chicken.

Otak-otak is a specialty from Riau, made from fish mixed with spices and wrapped in banana leaves before grilling.

Serabi Bandung is a traditional food from West Java made from rice flour and coconut milk, cooked using a clay stove.

Ayam cincane is a traditional food from Samarinda, East Kalimantan, made from free-range chicken marinated in red spices and grilled.