MAIN FOODS OF INDONESIA: RICE, NOODLES, TEMPEH, FRUITS

COMMON FOODS IN INDONESIA

rendang, originally from West Sumatra

Rendang originates from the Minangkabau region of West Sumatra. Usually containing beef, it is part of an intricately spiced, piquant cuisine called Padang, named after the Sumatran port city. Richly seasoned rendang is stewed in coconut milk until tender and is served at special events. Rice, vegetables and condiments accompany this dish. [Source: Jill Forshee, “Culture and Customs of Indonesia”, Greenwood Press, 2006]

Satay is Indonesia's version of a kebab. It is most frequently made with chicken or beef, which is coated in a spicy peanut sauce and impaled on a slender wooden skewer. This cooks quickly on open grills. Satay is one of the most popular street foods. There are also countless variations of rice dishes, a few of which are described below.

Martabak are large crepes filled with spicy meat or sweet peanut and coconut fillings. Martabak stalls stalls open in the evening and their food originates from recipes introduced by Arabs. Although it is usually a snack, people often take several portions home to add to a meal. Martabak often contains wheat flour, and is a food that Westerners frequently enjoy.

Tahu (Tofu) is inexpensive and widely available in public markets. Made from fermented soybean paste, it originates from China. Like tempeh, cooks primarily fry tahu and serve it with other dishes. Both tahu and tempeh are often eaten as snacks, purchased from stalls or small carts, and served with sambal or a few small chillies.

Rice in Indonesia

Nasi goreng

Rice is Indonesia’s primary staple and is typically served with every meal, often forming the basis of desserts and beverages as well. The two most common varieties are nasi putih (long-grain white rice) and nasi ketan (glutinous rice), which is frequently used in cakes, snacks, and other sweet dishes. For those who cannot afford rice, or who live in areas with poor soil or limited rainfall, alternatives such as yams, cassava, maize and taro serve as staples. [Source: Junior Worldmark Encyclopedia of Foods and Recipes of the World, Gale Group, Inc., 2002]

Indonesians happy to consume rice two to three times a day. The common expression: “Kalau belum makan nasi, belum makan” (if you haven't eaten rice, you haven't eaten) implies that no matter what you eat to have a proper meal and get filled up means having rice in some form or another. White rice is preferred, rather than unpolished brown rice, even by those who are aware of the loss of nutritional value in the processing. [Source: www.expat.or.id/info/indonesianfood]

Rice was introduced to Indonesia about 1500 B.C. It is believed to have come from China as did tea, noodles, mustard, cabbage and the stir-fry method cooking. Indonesia's national dish Nasi goreng (fried rice) is directly linked to Chinese influences.

A typical Indonesian meal consists of rice with fish, fruit and vegetables. Ideally rice should be boiled then steamed, but most modern Indonesians find it very convenient to use an electric rice cooker. Nasi goreng, fried rice using the leftover rice from the previous day, or bubur (rice porridge) are often served for breakfast.

Spiritual Meaning and Value of Rice in Indonesia

Rice has deep symbolic and spiritual meaning in Indonesia — much like bread in some Christian societies. In Bali, for example, small grains of rice are placed on the forehead and temples after prayer, while important life events are marked with elaborate rice dishes or sculpted offerings. The island’s intricate irrigation systems, developed over centuries, helped shape both its landscape and its cooperative social organization. Similarly, in Java, wet-rice agriculture supported early political systems that eventually gave rise to powerful kingdoms such as Majapahit. [Source: Jill Forshee, “Culture and Customs of Indonesia”, Greenwood Press, 2006]

Rice is also closely tied to religious belief. The goddess Dewi Sri is widely revered in Bali, Java, and beyond, symbolizing fertility and abundance. In Balinese Hinduism, she is complemented by Siwa, regarded as a deity of the soil who sustains all growth. Together, they represent a balance between earth and fertility that underpins agricultural life.

procession in honor of the rice goddess Dewi Sru in Tasikmalaya in West Java in the 1920s or 30s

For many Indonesians, rice carries profound cosmological significance. Social etiquette reflects this reverence: while leaving other foods uneaten may be acceptable, failing to finish one’s rice is often considered improper. This respect stems from the labor-intensive process of cultivating rice and the many rituals associated with its production. Rice is also linked to femininity and fertility, as women traditionally plant and harvest it using small curved knives, handling the stalks gently to avoid disturbing their spirit and to honor the rice goddess.

Rice is central to ritual expression. In Bali, rice paste is used to create colorful ceremonial offerings and sweets. During cremation processions, families may scatter rice to ensure goodwill along the path. In Java, cone-shaped nasi tumpeng symbolizes major life transitions such as pregnancy, marriage, and birthdays; after a death, it may be cut and rearranged to signify the end of life. Across Indonesia, rice offerings symbolically feed ancestors, who in turn are believed to bless communities with fertile harvests.

Beliefs surrounding rice can be highly localized. In parts of West Sumba, for instance, people fear that the soul of a growing rice crop can be stolen through ritual acts, leading to periods of enforced quiet while the plants mature. Such ideas highlight the deep spiritual connection between people, crops, and unseen forces.

Rice also appears in diverse varieties and culinary forms. Natural types include black, red, and white rice, while turmeric is often used to create nasi kuning for celebrations. In Bali, a rich dessert made from black rice, coconut milk, and palm sugar is especially popular. In drier regions, red rice is valued for its resilience and nutritional benefits, as it is typically less processed.

Noodles in Indonesia

In Indonesia, noodles are known as mie or mi, usually referring to yellow wheat-based noodles. They are a widely consumed staple, commonly served either stir-fried as mie goreng or in broth as mie kuah, often flavored with soy sauce, spices, and ingredients like chicken or shrimp. [Source: Wikipedia, Jill Forshee, “Culture and Customs of Indonesia”, Greenwood Press, 2006]

Found throughout the archipelago, noodles are prepared in many different ways. Unlike rice, they carry little religious or symbolic meaning, but they are valued for their versatility and affordability. Made from either rice or wheat flour, Indonesian noodles range from very thin strands to broader, flatter varieties similar to fettuccine. Rarely eaten plain, they are typically seasoned and combined with small portions of meat, seafood, or vegetables, forming the base of stir-fries or hearty soups. Noodles are also frequently served alongside rice as part of a larger meal.

theramenrater

Several types of noodles are commonly used. Bakmi refers to wheat and egg noodles, often topped with chicken or pork, while bihun denotes thin rice noodles. kwetiau are wider and flatter, and mie telur are egg-based noodles. Instant noodles (mie instan) are extremely popular, especially the well-known brand Indomie.

There are also many regional noodle dishes. mie goreng Jawa features a sweet and spicy flavor profile, often using kecap manis and sambal. kwetiau siram is served with a rich sauce, while mie lethek is a traditional, more rustic noodle from Java.

Key ingredients that define Indonesian noodle dishes include kecap manis for sweetness and depth, sambal for heat, fried shallots (bawang goreng) for garnish, and crackers such as kerupuk served on the side. Together, these elements create the distinctive savory, sweet, and spicy flavors characteristic of Indonesian cuisine.

Instant Noodles in Indonesia

Indonesia is one of the world’s largest consumers of instant noodles, ranking second globally with more than 14.5 billion servings eaten in 2023 (World Instant Noodles Association). Instant noodles in Indonesia come in a wide variety of flavors and formats. In addition to the classic Mi Goreng, popular options include soto (a spiced soup flavor), ayam bawang (chicken and onion), and newer premium lines such as Indomie Real Meat, which cater to more affluent consumers seeking higher-quality ingredients. This constant innovation reflects the industry’s effort to expand beyond basic, low-cost products. [Source: Wikipedia]

Instant noodles are a staple food, valued for their affordability, convenience, and adaptability. They are often enhanced at home with eggs, vegetables, or sambal, turning a simple packet into a more filling meal. For many Indonesians, instant noodles are not just a quick option but an everyday comfort food.

Jill Forshee wrote in “Culture and Customs of Indonesia”: Sold everywhere, Super Mie crosses all ethnic and class boundaries and feeds urbanites and rural villagers. Now other noodle brands compete and offer a plethora of “ﬂavor packets,” some catering to more elite customers by offering “gourmet” varieties. As noted in a June 2001 article in Latitudes, “[m]ore than the national anthem or even the national language, the instant noodle unites.” [Source: Jill Forshee, “Culture and Customs of Indonesia”, Greenwood Press, 2006]

The largest consumers of instant noodles in 2019 (servings per capita, total consumption): 1) South Korea (75.6 servings per person, 3,900 millions of servings; 2) Nepal (58.4 servings per person, 1,640 millions of servings; 3) Indonesia (46.8 servings per person, 12,520 millions of servings; 4) Japan (44.5 servings per person, 5,630 millions of servings; 5) China (29.6 servings per person, 41,450 millions of servings; 6) Australia (16.8 servings per person, 420 millions of servings; 7) Saudi Arabia (16.6 servings per person, 560 millions of servings; 8) the United States (14.2 servings per person, 4,630 millions of servings; 9) United Kingdom; (6.3 servings per person, 420 millions of servings; Doesn’t include countries like Thailand, the Philippines and Taiwan. [Source: World Instant Noodles Association.

The largest consumers of instant noodles in 1996 were: 1) Indonesia (7.97 billion packets); 2) Japan (5.3 billion packets); 3) South Korea (3.73 billion packets); 4) the United States (2.0 billion packets); 4) Thailand (1.34 billion packets); 5) the Philippines (1.04 billion packets); and 6) Taiwan (840 million packets).

Instant Noodles Manufacturers in Indonesia

The instant noodles market in Indonesia is dominated by Indomie, produced by Indofood, which has become virtually synonymous with instant noodles across the country. Its most iconic product is Indomie Mi Goreng, a dry-style noodle dish flavored with sweet soy sauce, chili sauce, fried onions, and seasoning oil.

Other major brands include Mie Sedaap from Wings Food, Pop Mie (a convenient cup version of Indomie), Sarimi, and Lemonilo, which markets itself as a healthier alternative. Despite this competition, Indofood maintains a commanding share of the market.

Indomie (PT Indofood Sukses Makmur Tbk) is the world’s largest noodle maker, followed by Nissin Foods Holdings Co., Ltd., and Master Kong (Uni-President). These three leaders dominate the high-volume market of over 121 billion annual global servings. The noodle business is very competitive. There are more than 50 manufacturers of instant noodles. Other major players include Nestlé (Maggi), Toyo Suisan (Maruchan), and Acecook Vietnam, with China, Indonesia, and Vietnam leading in consumption..

The International Ramyun Manufactures Association (IRMA) estimated that over 123 billion packets of instant noodles were sold around world in 2024, using nearly 10 million tons of wheat flour. The first instant noodles ("Chikin Ramen") were invented by Japanese businessman, Momofuku Ando, in a backyard hut in 1958. One of the cheapest and easiest forms of food available, instant noodles are especially popular with unmarried young adults and students. Noodle makers that cater to the Indonesia market are careful to make sure that instant noodles don't contain any pork products.

Tempeh

Tempeh (tempe) is a traditional Indonesian staple food made from fermented soybeans, originating from Java centuries ago. It is a high-protein, firm cake produced by cultivating soybeans with Rhizopus mold, offering a nutty, mushroom-like flavor. Tempeh is cheap and typically sold in public markets by the slice off of a long rectangular block. People of all classes enjoy it in Java, Bali, and beyond enjoy it. Small pieces deeply fried tempeh with shallots and bits of potato often serves as a condiment. [Source: Jill Forshee, “Culture and Customs of Indonesia”, Greenwood Press, 2006]

Jarrett Wrisley wrote in Atlantic Monthly:“Recently, I went to Indonesia and found myself navigating an unfamiliar foodscape. I loved the roadside soup stands, but was less impressed with the popular Padang-style restaurants. Room temperature stir-fries and curries, cooked that morning and then put to rest, were served with freshly steamed rice. It makes one wish it were the other way around.[Source: Jarrett Wrisley, Atlantic Monthly, June 11, 2009]

“But during those Padang meals, with their multitudinous dishes, I found a pleasurable thread: Delicious tofu and tempeh. My first tempeh breakthrough came at the Sundanese (West Javanese) restaurant Bumbu Desa, in Jakarta. I picked at starchy sweet potatoes, slurped a bland oxtail soup, and was jarred by a stiff, fishy mouthful of semi-dried squid. Then came a plate of fried tempeh, livened by an unfettered ferment that created a cheesy taste, with a whiff of mushrooms. At Bumbu, their fried tempeh reminded me of Champignon Brie. And their tofu, slowly braised in a dense soy reduction, was caramelized and rich. This did not taste like health food.

Health Benefits and Versatility of Tempeh

Tempeh is famously nutritious—rich in fiber and iron—and is commonly eaten fried (tempeh goreng), grilled, or in stews. It surpasses tofu and meat in protein content and mixes well with other foods, spices and sauces, It is especially good fried.

Tempeh is sometimes prepared with hibiscus leaves that naturally enrich it with vitamin B12—an uncommon nutrient in plant-based foods. Widely sold fresh in local markets, tempeh has long been a key source of protein in everyday diets among people that don’t necessarily eat a lot of meat and is popular among the working classes of Indonesia,. According to Masaharu Horii of Notre Dame Seishin University, tempeh has recently gained popularity among Indonesia’s upper classes due to its health benefits. He notes that it functions as an antioxidant, helping reduce oxidative stress and lowering the risk of lifestyle-related diseases. Tempeh also contains compounds that act similarly to estrogen, which may help ease menopausal symptoms. [Source: Akino Yoshihara, Yomiuri Shimbun, February 19, 2009]

Its culinary versatility is another reason for its appeal. Tempeh has a mild flavor and firm texture, making it suitable for a wide range of cuisines—from Asian to Western dishes. It can even be incorporated into desserts; when deep-fried and sweetened, or used as a filling in bread, it develops a texture and taste similar to chestnuts. Tempeh is used in everyday cooking in Indonesia. A common preparation involves simmering thin slices with garlic, shallots, and sweet soy sauce before frying them. It can also be added to soups or cooked with rice to enhance flavor. Beyond cooking, it is even said to have household uses—for example, softening bathwater when added to it.

Making Tempeh

Tempeh is made through a careful fermentation process that transforms soybeans into a firm, nutritious cake. The process begins by soaking whole soybeans in water for several hours, followed by boiling them to soften the beans. After boiling, the soybeans are soaked again, split, and dehulled, then thoroughly washed. [Source: Akino Yoshihara, Yomiuri Shimbun, February 19, 2009]

Once prepared, the beans are mixed with a fermentation starter containing the mold Rhizopus oligosporus. The mixture is then spread into thin layers and placed in a warm, humid environment—typically around 32°C—where it is left to ferment. During this stage, the mold grows and “breathes,” producing white filaments (mycelium) that bind the soybeans together into a compact, cake-like form. Indonesian producers often describe caring for the fermenting tempeh with great attention, as the process is sensitive and requires close monitoring. After fermentation is complete, the tempeh develops a mild, nutty aroma if successful; a strong ammonia smell indicates spoilage. The finished product may then be chilled or frozen for storage and transport.

On the making of tofu and tempeh in Lombok, accompanied by his guide Aby, Jarrett Wrisley wrote in Atlantic Monthly:“After a pothole-dodging hour Aby and I reached Puyung Village, which produces tofu for much of the south of Lombok. Their tofu is made from soybeans grown on the western coast of the island. Here, in makeshift kitchens sheltered by coconut palms and banana trees, they boiled soybeans in woks, using only the husks of rice for fuel (In Lombok they also grill their fish over the smoldering, dried husks of coconuts). [Source: Jarrett Wrisley, Atlantic Monthly, June 11, 2009]

“Tofu was strained through worn batik sarongs that had been surrendered to the trade. Tempeh, which Aby had told me got its cheesy taste "because they use their feet to make it — very dirty" was actually run through a machine that shelled and split the beans in two. "We used to walk on the beans, and that's the traditional way," said Adi, an adolescent boy who showed me his family's operation as their little Honda generator choked smoke and spit soybeans, "but that's illegal now. The government told us no feet."

“In the production of tofu, soybeans were boiled, then pressed in a vice-like contraption. The resulting white soymilk was boiled until it curdled, and that loose curdled mixture was then mixed with water and sea salt, and poured into wooden boxes lined with cloth to drain. There it sat until a firm, flat sheet was formed. It was then hung on a rack to dry, sliced, and boiled twice before moving to market the following day.

“Tempeh started with beans simmered on a slow fire for several hours. Then they were split by machine and boiled once again. This thick mixture is then spread in flat cakes inside banana leaves or plastic with Rhizopus mold starter mixed in. The beans are left to ferment for a day or sometimes two in the moist, warm weather. When the process is over, they're enmeshed in white mycelia, the mortar that binds these beans together and gives them flavor.

Fruits in Indonesia

Among the locally consumed fruits are lychees (lichees, red, wiry-skinned fruit), rambutans (lychee-like fruit), custard apples (zurzat), salak (a brown snakeskin fruit that tastes like a cross between an apple and a walnut), sawo (brown-skin fruit that looks like a potato and has a honey-flavored flesh), passion fruit, tamarillo, avocado, sirsak (soursop), jerek (pomelo), jackfruit, mangosteens, starfruit, durians (smelly but delicious), apples, areca nuts (betel nut), pineapples, oranges, lemons, bananas, tangerines, mandarin oranges, coconuts, mangos, papaya, watermelons, cantaloupes, dukuh, dragon fruit, cempedak, jambu air, horse mango, baccaurea, Polynesian chestnut, snake fruit, kaffir lime, jambul and pomegranate.

Fruit is found in abundance across the country and has traditionally been a very important part of the Indonesian diet; East Java is known as the country's fruit bowl. Many are native to the island group but others were imported from other countries and have become established in the area over the centuries. Fruits are eaten raw, used as ingredients in desserts, prepared as part of main meals, used to make drinks and fried to make a wide variety of fruit chips for snacks. [Source: angloinfo.com]

The world's first bananas, coconuts and sugarcane evolved from wild plants found in Borneo, Celebes and New Guinea. The salak is one of Indonesia's traditional fruits. It is covered in brownish-black scales and has ivory-coloured flesh. Salak Pondoh is the sweetest variety. Its flesh is firm and succulent. Its taste is unique yet addictive.

Some fruits function as vegetables, as people eat them green. Indonesians ﬂavor and cook un-ripened jackfruits, papayas, bananas, and mangoes as they would vegetables. Many enjoy the sautéed, bitter ﬂowers of the papaya plant and believe they prevent malaria. Durians are a popular fruit in Sumatra. Coconuts are especially common in coastal areas. Breadfruit sometimes serves as a substitute for meat. [Source: Jill Forshee, “Culture and Customs of Indonesia”, Greenwood Press, 2006]

Image Sources: Wikimedia Commons

Text Sources:“Encyclopedia of World Cultures Volume 5: East/Southeast Asia:” edited by Paul Hockings, 1993; “Culture and Customs of Indonesia” by Jill Forshee, Greenwood Press, 2006; National Geographic, New York Times, Washington Post, Los Angeles Times, Smithsonian magazine, Encyclopedia.com, Library of Congress, Indonesia Tourism website (indonesia.travel), Indonesia government websites, Live Science, The Conversation, The New Yorker, Time, BBC, CNN, Reuters, Associated Press, AFP, Lonely Planet Guides, Google AI, Wikipedia, The Guardian and various websites, books and other publications.

Last updated April 2026