Indonesian Traditional Dish

This is a page where you can see many variations of Indonesian dish, very interesting, very good to see, and also very DELICIOUS to enjoy, so don’t miss to see it! :9



Tumpeng is a cone-shaped rice dish like mountain with its side dishes.Tumpeng is a dish that came from Java.Traditionally featured in the ‘slamatan’ ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit). The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf, and surrounded by assorted of Indonesian dishes. The side dishes could be such as urap vegetables, fried chicken, empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet and dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), and many other things. Also, there is many variations of tumpengs, like Tumpeng Robyong (for wedding ceremony), Tumpeng Nujuh Bulan, Tumpeng Pungkur (for death ceremony), Tumpeng Putih (with white rice), Tumpeng Nasi Kuning, and Tumpeng Nasi Uduk.


kue putu

Kue Putu is an Indonesian traditional cakes. This cake contain palm sugar and grated coconut. This cake steamed in bamboo tubes placed in a slightly compressed and sold at sunset till late at night. Distinctive sound of steam hissing out of the tool is both a promotional tool for merchants who sell.


Kue Mangkok

Kue Mangkok is a Indonesian traditional snacks made from rice flour, wheat flour, and fermented cassava and cooked by steaming. This snacks shaped like a bowl and bloom at the end. Kue mangkok suitable for dessert in some event like birthday party or conference because they had so much wonderful colors.


wedang ronde

Wedang Ronde/Ronde is a traditional drink native of Java, in addition to herbs and dawet. “Wedang” in Javanese means “drink”. While Ronde is a special batter consisting of a mixture of rice flour and brown sugar and has a ball shape which contains crushed peanuts. Wedang Ronde best eaten during the rainy season, because Wedang Ronde can warm our body, good for our health, and increase your stamina and energy.



Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (sambal goreng krecek).Gudeg has so much variations, like Dry Gudeg and Solo Gudeg.


bubur manado

This photo is a picture of Manado’s traditional porridge. This porridge contains corn, spinach, basil, red sweet potatoes, and Manado’s gedi leaves. This porridge usually eaten with cakalang and dabu-dabu (manado’s traditional chili).


kerak telor

Kerak Telor is a Betawi traditional spicy omelette dish in Indonesian cuisine. It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp topping. It is considered as a snack and not as a main dish.



Pempek is a savoury fishcake delicacy from Palembang,Indonesia, made of fish and tapioca. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka. From the original pempek, you can make variations from it, like lenggang (egg with pempek) or tekwan ( like fish ball soup ).



Karedok is a traditional Sundanese food, West Java, Indonesia. It is a raw vegetable salad in peanut sauce, that contains made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing. It is very similar to gado-gado. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.



Serabi is an Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes. It is thought that the name for the dish came from the originator of the recipe who was at the time trying to recreate palačinke, an originally Serbian pancake. You can add many kinds off toppings you like, like mesis, milk, cheese, and many more. It is very DELICIOUS!




Indonesia boleh bangga. Dua hidangan khas nusantara, rendang dan nasi goreng, masuk dalam jajaran teratas daftar makanan paling lezat di dunia. Ini berdasarkan survei para pemerhati stasiun berita CNN, yang dimuat di laman CNNGo.

Rendang menempati urutan teratas disusul nasi goreng. Dua makanan asal Indonesia itu mengalahkan Massaman curry yang sebelumnya dinobatkan menjadi makanan paling enak di jagat raya. Kini makanan asal Thailand itu hanya berada di posisi kesepuluh.

“Setelah menjaring lebih dari 35.000 suara, makanan paling enak di dunia bukan Massaman curry, yang kami sarankan, tapi hidangan daging berbumbu yang pedas dari Sumatera Barat,” demikian hasil survei CNN.

Makanan asal Indonesia lainnya, sate, juga masuk dalam daftar di urutan 14. Dari total 50 daftar makanan terenak di dunia, ada tiga jenis makanan asal Indonesia.


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