RECIPES FOR WELL-KNOWN INDONESIAN DISHES

NASI GORENG (FRIED RICE)

Nasi goreng ingredients

Ingredients:
1½ cups cooked and cooled long grain rice
3 Tablespoons vegetable oil, for frying
1 medium onion, finely chopped
2 cloves garlic, crushed and finely chopped
2 teaspoons chili powder
2 teaspoons dark soy sauce
Pinch of dark brown sugar
Pinch of salt and freshly ground pepper
[Source: Junior Worldmark Encyclopedia of Foods and Recipes of the World, Gale Group, Inc., 2002]

Directions: After preparing the rice, heat the oil in a wok or saucepan and add the onion, garlic, and chili powder.
1) Add the rice, soy sauce, and sugar, then adjust the seasoning with salt and pepper to taste.
2) Combine and stir well, cooking for 5 to 6 minutes.
3) If the mixture becomes too dry, add a little water or a beaten egg.
4) Remove from the heat and transfer to a large serving plate.
5) Garnish as desired.
6) Makes 4 servings.

Gado Gado (Vegetable Salad with Peanut Sauce)

Gado gado, Java’s — and Indonesia’s — signature dish

Ingredients:
2 potatoes
1 cup bean sprouts
10 string beans
1 cucumber, thinly sliced
1 cup green cabbage, chopped
1 carrot, thinly sliced
8 to 12 ounces tofu (optional)
5 Tablespoons vegetable oil
2 hard-boiled eggs, cut in wedges
Peanut Sauce (available in small bottles in grocery stores)

Directions:
1) Boil or steam all the vegetables (except tofu and cucumber) until crisp-tender.
2) Set aside.
3) Cut the tofu into small pieces and fry until golden brown, then set aside.
4) Arrange the cooked vegetables on a plate, top with tofu, cucumber slices, and wedges of hard-boiled eggs, then pour the peanut sauce over the top.
5) Makes 2 servings.

Nasi Tumpeng (Festive Rice Cone)

Ingredients:
6 cups cooked white rice
6 scallions
1 hard-boiled egg
1 small shallot or pearl onion
1 small red chili
Bamboo skewer

Directions:
1) With clean hands, shape the rice into a cone about four inches in diameter and five inches high, pressing firmly so it holds its form.
2) Peel six to eight lengths of green scallion and tie them together about one inch from the end (a small rubber band may be used).
3) Place the tied end on top of the rice cone and drape the green ends evenly down the sides to create stripes.
4) Thread the chili, pearl onion or shallot, and hard-boiled egg onto a skewer, then carefully insert it into the top of the rice cone as a decorative garnish.

Tahu Goreng (Fried Tofu)

Ingredients:
Vegetable oil, enough to deep-fry the tofu
½ cup tofu, cut into bite-sized cubes
3 Tablespoons dark soy sauce
Coriander (or parsley leaves or scallions) chopped, to garnish

Directions:
1) Heat the oil in a deep frying pan and fry the tofu cubes until crispy and golden brown.
2) Remove the cubes and drain them on paper towels, then place on a serving dish.
3) Pour soy sauce over the tofu, garnish as desired, and serve.
4) Serves 4.

Nasi Kuning (Yellow Rice)

Ingredients:
2 cups rice
2¼ cups coconut milk
2 teaspoons turmeric (found in most supermarkets)
1 blade lemon grass

Directions:
1) Wash and drain the rice.
2) Combine all the ingredients in a saucepan and bring to a boil.
3) Reduce the heat to a simmer and cook until all the coconut milk is absorbed.
4) Transfer the rice to a steamer (a vegetable steamer lined with cheesecloth over boiling water will also work).
5) Steam until the rice is tender.
6) Serves 4 to 6.

Nasi Jagung (Corn Rice)

Ingredients:
1½ cups uncooked rice, washed thoroughly
1½ cups sweet corn kernels, cut from the cob or canned

Directions:
1) Place the rice and corn in a pot with 3½ cups of water and bring to a boil (if using canned sweet corn, do not add water at this stage).
2) Simmer until the water is absorbed.
3) If using canned sweet corn, add the water at this point.
4) Reduce the heat to low and cook for another 10 minutes, until the rice is dry and fluffy.

Rujak (Spicy Fruit Salad)

Rujak is considered Indonesia's national salad.

Ingredients:
1 medium-sized can pineapple chunks
2 bananas, peeled and chopped
3 green apples, peeled and chopped
1 small cucumber, peeled and sliced

Dressing:
1 teaspoon chili powder
1 Tablespoon dark soy sauce
½ cup dark brown sugar
2 Tablespoons lime (or lemon) juice

Directions:
1) Place all fruits and vegetables into a bowl and mix thoroughly.
2) In a separate bowl, combine the dressing ingredients.
3) Pour the dressing over the fruits and vegetables, then chill before serving.
4) Serves 4 to 6.

Kelapa Susu (Coconut Milk)

Ingredients:
1 cup dried coconut
2 cups warm water

Directions:
1) Place the coconut in a pan and cover with water.
2) Allow it to soak for 20 minutes, then squeeze the coconut firmly to extract a milky liquid.
3) Once added to a dish, stir the coconut milk continuously at first to prevent separation.

Sambal Kecap (Chili and Soy Sauce)

Ingredients:
6 Tablespoons dark soy sauce
1 teaspoon chili powder
3 small fresh green chilies, sliced
1 small onion, finely diced
2 Tablespoons lime (or lemon) juice
2 cloves garlic, crushed and finely chopped

Directions:
1) Place all the ingredients in a small saucepan and cook over medium-low heat for about 5 minutes, stirring constantly.
2) Use the sauce to enhance plain rice.
3) Serves 4.

Uli Petataws (Sweet Potato Fritters)

Ingredients:
1 pound sweet potatoes
½ cup coconut, grated
½ teaspoon vanilla extract
½ teaspoon salt
2 Tablespoons packed brown sugar

Directions:
1) Scrub the sweet potatoes and place them in a large saucepan. Cover with water and boil until soft (about 20 to 30 minutes). Drain and allow to cool.
2) When cool enough to handle, peel and mash the potatoes in a mixing bowl. Add the coconut, vanilla, and salt, and mix thoroughly.
3) Preheat the oven to 450°F.
4) Shape about ⅓ cup of the potato mixture into a round pancake, place 1 teaspoon of brown sugar in the center, and roll it into a cylinder about 3 inches long and 1 inch in diameter.
5) Repeat with the remaining sweet potato mixture and brown sugar.
6) Place the fritters on a lightly oiled baking sheet and bake for 15 minutes.
7) Serve at room temperature with coffee or tea.
8) Makes 6 fritters.

Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)

Ingredients:
2 cups brown sugar
2 Tablespoons granulated sugar
½ cup water
8 large eggs, beaten lightly
¼ teaspoon salt
¼ teaspoon vanilla
4 cups coconut milk (canned is acceptable)

Directions:
1) Cook the granulated and brown sugar in water over low heat for about 3 minutes, or until fully dissolved into a syrup; let it cool.
2) Whisk in the eggs, salt, vanilla, and coconut milk.
3) Pour the mixture into a 2-quart heatproof dish and steam over hot water for 15 minutes, or until the pudding is firm.
4) Serve warm or chilled.
5) Serves 8.

Pisang Goreng (Fried Banana Cakes)

Ingredients:
6 medium-sized ripe bananas, peeled
1 Tablespoon sugar
1 Tablespoon flour
Oil, for deep-frying

Directions:
1) Finely mash the bananas and mix them with sugar and flour.
2) Heat the oil in a large saucepan or wok, then drop in a large spoonful of the batter.
3) Fry several at a time, but do not overcrowd the wok, as this will lower the oil temperature.
4) When the cakes are crisp and golden brown, drain them on paper towels and serve while still warm.
5) Makes 4 to 6 cakes.

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