Ayam Taliwang originated from Nusa Tenggara (east of Bali), chicken cooked in various spicy herbs and seasoning.
Babi Guling (Balinese-style roast pig; comparable to Hawaiian luau-style pig.)
Bakmi Goreng (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or Chinese cabbage.
Bakwan Malang (meatball noodle soup with fried wontons from city of Malang)
Betutu Traditional Balinese dishes made from chicken or duck and usually has spicy tastes.
Buntut (Ox-tail) served in clear soup (in which case the dish is called Sop Buntut/Ox-tail soup) or roasted alone then served with barbecue sauce.
Gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce. The taste is sweet in Eastern Java and salty in Western Java. It's described in an Indonesian hotel menu as Indonesian salad with peanut sauce)
Gudeg (raw jackfruit that cooked in a javanese traditional way that originated from Yogyakarta)
Gulai (Indonesian curry) characterised with yellow colour from turmeric and coconut milk.
Karedok(raw vegetables served with peanut sauce from West Java(It's close to East Java pecel, but karedok uses raw vegetables)
Ketoprak (almost the same with Eastern Java's gado-gado but with saltier taste. A popular dish from Western Java. The main difference from Gado gado is that this food is served with bihun, a thin rice noodle, hence the whole dish is sometimes called "Bakmi Ketoprak"/Ketoprak noodle)
Krengsengan (mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian traslation for Black Shrimp Paste)
Lawar A traditional Balinese accompanying cuisine for rice and other Balinese cuisine which consists of shredded unripe jackfruit, young banana flower, a liberal amount of pork rind bits, raw pig blood. These are mashed with a plethora of herbs such as lemon grass, kaffir lime leaves, shallots, and garlic.
Nasi Campur or Nasi Rames (Mixed Rice) rice with assorted vegetables and meat of choice.
Nasi Goreng (Fried Rice) steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables. The rice is made brown with thick and sweet soy sauce (kecap manis).
Nasi Kuning (usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur)
Nasi Liwet (Usually rice processed with coconut milk and served with chicken, egg, and spicy broth) Nasi Padang (originated from Padang where most of the food involved coconut milk and heavy taste of chili. very wide selection of side dish)
Nasi pecel Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempeh and traditional cracker. Popular in East and Central Java.
Nasi Rawon Rice served with dark beef soup, originally from East Java. The dark color comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.
Nasi Uduk Steamed rice served with variety of vegetables and meat of choice. It is similar to Nasi Rames, but the rice is steamed. A similar dish found in Malaysia or Singapore is called Nasi Lemak.
Opor Ayam chicken cooked in coconut milk. Traditionally consumed with ketupat during the Idul Fitri celebration in many parts of Indonesia.
Pecel (a mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and blitar in East Java is popular for their pecel)
Rawon (a soup of beef. The colour is usually black due to "kluwek" used as the spice)
Rendang chunks of beef stewed in coconut milk and chili gravy.
Sate or satay (skewered barbecued meat that usually had peanut sauce, or sweet soy sauce)
Sayur Asem (Sour Dish/Tamarind Dish) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.
Sayur Lodeh (Mixed Vegetables in Coconut Milk Stew)
Soto or sroto or coto (a soup of chicken or beef. Many types of soto have the color of yellow because turmeric is added as one of the ingredients.
Tongseng (It's a kind like krengsengan but the different is without petis udang added)
Brem (Brem is made from fermented tape. Brem is a special beverage from Madiun and Bali. Usually brem is present not in beverages but in snacks.)
Cimol, a small snack made from flour. Cimol food comes from Banten, West Java.
Emping, crackers made from flattened Gnemon/Belinjo seeds
Geplak
Gethuk
Kerak Telor
Kerupuk
Klepon
Kue Bandung
Lemper, made from glutinous rice and filled usually with chicken.
Lontong Cap Gomeh, especially served on the fifteenth day of the first month of each Chinese year
Lumpia Semarang
Martabak
Nagasari
Otak-otak (fish meat mixed with flour and then covered with banana leaf before being grilled)
Rujak (there are two kinds of rujak. Rujak petis is a popular dish from Surabaya, a mixture of vegetables, tofu, tempeh with black fish paste sauce. Rujak manis, is a mixture of fruit covered with sweet and spicy peanut sauce)
Pempek (a signature dish of Palembang. Fish meat mixed with flour and then deep fried. Served with cucumber, noodles, and thin black sauce (soy sauce))
Somay/Siomay (a light meal which has a similar form to Chinese Dim Sum, shaped like ice cream cone except the bottom is flat and made traditionally from mackerel fish meat served with peanut sauce. Sometimes the main ingredient can be made from prawn or other fish.)
Srabi A Indonesian snack that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Do keep in mind that each province in Indonesia has varying Srabi recipes corresponding to local tastes.
Tahu Aci & Tahu Pletok is a small snack made from tofu and flour. Its come from Tegal, Central Java
Tahu Gejrot
Tempeh Bacem
Tofu- (a completely vegetarian meal made of mixed herbs.)
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List of Indonesian cuisine
