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Best dishes to eat in Indonesia

Best dishes to eat in Indonesia

We alwys say that Indonesia is like many countries in one. What to see in Indonesia, the best island of Indonesia, the best beaches in Indonesia...always is difficult to choose just one island, just one beach...and the same happens with Indonesian food! What is the most famous food in Indonesia? It is impossible to say which are the best dishes...all are delicious! This is why in this article we just will talk about our favorite dishes to eat in Indonesia. 

Moreover, culinary tourism in Indonesia offers benefits to visitors and host communities alike. Culinary travel features local produce, respects traditional knowledge, protects cultural identity and heritage, and supports organic farming as well as agritourism. Indonesian food also tell stories about the culture’s customs and history. So gastronomy tourism or culinary tourism is a pathway to meaningful travel experiences with possitive impact for both local community and travelleres. For the travelleres, these  experiences and learning through the uniqueness of the regional food culture and the destination’s biodiversity can intensify the connection between people and food and generate a lasting and remarkable memory.


So here we go with our favorite dishes to eat in Indonesia you should try!


Gado Gado: is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing.[3][1][4]

In 2018, gado-gado was promoted as one of six national dishes of Indonesia; the others are soto, sate, nasi goreng, tumpeng, and rendang.


Nasi Goreng :  refers to "fried rice". Nasi goreng is often described outside of its region of origin, Maritime Southeast Asia, as an Indonesian rice dish cooked with pieces of meat and vegetables, although it is also endemic in several Malay-speaking communities within the region, such as Malaysia, Singapore and Brunei. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household in all regions where the dish is endemic to.

Nasi goreng has long been considered a national dish of Indonesia in 2018. it is officially recognized by the Indonesian government as one of the country’s six national dishes. A ubiquitous meal throughout Indonesia, particularly for breakfast, it can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of dinner parties in urban cities like Jakarta.


Sate:  Sate (or more commonly known as Satay) is undoubtedly one of Indonesia’s most famous dishes. Sate are juicy slices of marinated meat on thin bamboo skewers grilled to perfection on a charcoal open fire and accompanied by a delectably savoury sauce.


Rendang:  is a Minang dish originating from the Minangkabau region in West Sumatra.  Rendang is often described as a rich dish of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture, until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours.

As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and Lebaran or Hari Raya (Indonesian popular words for both Eid al-Fitr and Eid al-Adha).

Rendang is officially recognised as one of Indonesia’s national dishes. Six types of rendang preparations have also been designated as intangible cultural heritage by the Indonesian Ministry of Education and Culture.


Nasi Ayam Penyet:  Ayam penyet (Javanese for smashed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh.


Mie Goreng:  Mie goreng (meaning "fried noodles"), also known as bakmi goreng, is an Indonesian style of  spicy fried noodle. It is made with thin yellow noodles stir fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it is sold by food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favourite, although street food hawkers commonly sell it together with nasi goreng (fried rice). The dish’s origin is clearly associated with Chinese Indonesian cuisine.

This is not an exhaustive list (impossible!). So during your trip to Indnesia we recommend you to try as many dishes as possible! It’s an immersive travel experience!

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