1.

SEBLAK
Seblak is my favorite Indonesian food which is made of wet crackers cooked
with vegetables and sources of protein such as eggs, chicken, cooked with
certain herbs. Seblak textured chewy and has a spicy flavor.
2. LOTEK
Lotek or gado-gado is Indonesians food especially from Java. It is made with
fresh vegetables. Normally in Indonesia, the food is a combination of
potatoes, carrots, lettuce, spinach, tomatoes, sprouts and corn. Vegetables
are boiled and smothered with chili sauce mixed in the form of peanut sauce.
Lotek or gado-gado often added tempe, add some herbs such as brown sugar
and garlic. In general, lotek taste spicy-sweet.
3. NASI GORENG
Nasi goreng is a typical Indonesian food made from white rice is then mixed
with herbs and spices that have a characteristic flavor Indonesian. It can refer
simply to fried pre-cooked rice, a meal including stir fried rice in small
amount of cooking oil or margarine, typically spiced with sweet soy sauce,
shallot, garlic, shrimp paste, and chilli and accompanied by other ingredients,
particularly egg, chicken and prawns. There is also another kind of nasi
goreng which is made with ikan asin (salted dried fish) which is also popular
across Indonesia.
4. OPOR AYAM
There are foods used basic ingredients chicken mixed with santan, eggs and
potatoes. Usually chicken cooked in curry is very soft. Herbs used in these
foods are turmeric, coriander, santan and shallots. Thats indonesian food
called opor ayam, especially from central java. Opor ayam is also a popular
dish for lebaran, usually eaten with ketupat and sambal goreng ati.
5. RENDANG
Indonesian food, especially from Minangkabau is commonly called rendang
has a very strong flavor. With a meat-based and some spices in it like
turmeric, coriander and some other spices to make Rendang become a
popular Indonesian dishes.
6. PEMPEK
This food called Pempek and this food came from Palembang. It is made from
fish and made with tapioca. Usually this pempek in the mix with the sauce
watery blend of sugar and vinegar sauce.
7. EMPAL GENTONG
Empal gentong is a foods with santan and chunks of beef or offal. Empal
gentong is like gulai, but tastes more savory and sweet. It is cooked in the
traditional way using firewood in the barrel (gentong). Its name is derived
from how to cook a typical use of the barrel. Empal content itself is composed
of chunks of beef and beef offal. Stuffing commonly used is the intestine,
tripe, lungs, spleen and beef. The savory taste comes from a mixture of
spices such as ginger, turmeric, onion, garlic and cinnamon. The flesh is too
 soft, so deliciously devoured. If you like spicy, please add sauce to taste. You
can also add lemon and dried red chili powder.

8. TAHU GEJROT
Tahu gejrot is an Indonesians food, especially from Cirebon. Tahu gejrot
consists of tahu that already fried and cut into small pieces. Then included in
the sauce already mixed peppers, garlic, onion and sugar water. Tastes, sour,
spicy-sweet.
9. SURABI
Surabi is Indonesians snacks, it so easy to find surabi on the roadsides and in
the morning as a breakfast food. The ingredients consist of rice flour, santan
and shredded coconut. There are two types of surabi, the sweet surabi used
with palm sugar and salt surabi used with a sprinkling oncom been spiced.
Surabi cooked using a furnace to produce a distinctive taste. Sometimes the
chicken eggs that have shaken extended upwards surabi batter being cooked.
Along with the times, many of which continue to innovate by adding a variety
of toppings such as sausage, cheese, and mayonnaise.
10. SATE
Sate is a typical Indonesian food. Sate made from chicken, lamb or beef. In
general, sate cooked with roasted using charcoal and served with peanut
sauce or seasoning sauce. Sate usually served with lontong or rice.
11. NASI JAMBLANG
Nasi Jamblang is one of Indonesians food especially from Cirebon. This food
use teak leaves as wrappers rice. You can take food by yourselves
(prasmanan). Menu available usually include chili fries, tofu vegetable, lungs
(troop), stews liver or meat, perkedel, sate potatoes, scrambled eggs / fried
eggs, eggs cooked chili fries, stew fish, salted fish, tofu and tempe.
12. RAWON
Indonesian food this one is from East Java. The basic ingredients of the types
of foods Indonesia this one is Beef and beef stew. Do you know what the
kluwek? Naturally thick sauce that we can get on this Indonesian food is
extraordinary, spices mixed with gravy can make sense of rupturein each
chew. Kluwek is a food ingredient that can make the color of gravy rawon be
black. With seasoning made from leeks, cilantro, onion and other ingredients.
Surely Indonesian food will be tasty when consumed with warm rice.
13. BANDENG PRESTO
Bandeng Presto is an Indonesian food that comes from the city of Semarang,
Central Java. This food is made from bandeng. That is flavored with garlic,
turmeric and salt. This fish is then cooked in a banana leaf pedestal by means
presto. Presto is how to cook with high-pressure water vapor. Food cooked in
this manner is placed in a pot that can be locked tightly. The water inside the
pot is then heated to boiling. Water vapor arising will cook food inside the
pan. Because bandeng are known for having a lot of thorns, Bandeng Presto
is a favored food as a way to cook presto these thorns becomes very soft.
14. NASI LENGKO
 Sega Lengko (Nasi lengko in Indonesian) is Indonesian food thats comes from
Cirebon, Indramayu, Brebes, Tegal and surrounding areas. This simple
traditional foods full of protein and fiber and low in calories because of the
ingredients used are 100% animal-free. The ingredients include: white rice
(heat-heat better), tempe goreng, fried tofu, cucumber, bean sprouts (boiled),
leaves of chives (cut into small pieces), fried onions, peanut sauce (like spices
salad, spicy or not, depending on taste), and soy sauce. And, generally used
soy sauce is soy sauce watery. Poured over all the ingredients. Tempe and
fried tofu cut into small pieces and placed on a plate of rice. Chopped
cucumber, then sprinkled on it anyway, well boiled bean sprouts and peanut
sauce poured over it, and pieces of leaves of chives, then given a taste of soy
sauce until browned, and sprinkle with fried onions. Some people like to ask
for nasi lengko that given two of oil used to fry tempeh and tofu. To increase
appetite, this food is usually served with a plus 5 or 10 goat skewers served
separately in another dish.
15. SEMUR JENGKOL
Semur jengkol is an Indonesians food that comes from Betawi, Jakarta.
Semur jengkol is a food that is really popular in the city area that has spread
to parts of Indonesia. The most important in the manufacture of the system is
the accuracy stews seasoning to flavor stews produce jengkol fit and blend
with seasoning ingredients. Semur is a dish from Indonesia that is processed
in thick brown sauce made from soy sauce, shallots, onions, nutmeg and
cloves. Soy sauce made from black soya is the most important ingredient in
the process of making semur because it serves to strengthen the taste, but
should still feels blend harmoniously with other materials. In addition to the
main material of beef and potatoes, semur also stand on an assortment of
variations in the presentation, such as the addition of tofu, tempe, eggs, fish,
and other materials in accordance with the tastes of the people in their
respective areas.
16. MIE GOMAK
Mie Gomak is famous foods as regional specialties from Batak Toba covers all
areas, and also the specialties in Sibolga and Tapanuli. That may be because
of the way its provision digomak-gomak (gripped with their hands) until today
called mie gomak, although now, it is not with hold it by hand when you serve
that noodles. Batak is also often called that food as spaghetti because it is
similar to spaghetti from Italy, shaped like a stick. Boiled noodles are usually
made separately with gravy and sauces. Although many varieties to make
special food menu Batak, there is also some people use a sauce to made that
food like fried noodles. It's very unique when gomak noodles mixed with
herbs from Batak namely andaliman.
17. ARSIK
Arsik is one of the typical dishes are popular from Tapanuli. This cuisine is
also known as the yellow spice goldfish. Carp is the main ingredient, which is
in the setup is not discarded scales. Seasoning arsik very typical, contains
 some components that are typical of the mountainous region of North
Sumatra, as andaliman and cikala acid (kecombrang fruit), in addition to
spices typical of the archipelago are common, such as galangal and
lemongrass. Spices are mashed smeared on the body of the fish while. The
fish is then cooked with a little oil and low heat until slightly dry out.
18. KUPAT TAHU
Indonesian food from Bandung for next one is a food thats popular with the
name of Kupat Tahu. This foods mixed kupat or lontong or tahu with peanut
sauce in Kupat Tahu. Some people really like Kupat Tahu because lontong or
kupat is very chewy, causing the sensation of chewing that takes hard work.
Kupat Tahu was and still a favorite food or Bandung in western Java.
19. CIRENG
Cireng which stands for aci goreng, is one of special foods from West Java. It
is made from tapioca flour as the main ingredients of it. Cireng is usually
filled with oncom, traditional fermented Indonesian food from soybeans, and
mashed beans. But now, cireng can be filled with various flavors like spicy
chicken, spicy meat ball, sausages, cheese, etc.
20. OTAK-OTAK
Otak-otak is a grilled fish cake made of ground fish meat mixed with tapioca
starch and spices. It is wrapped inside a banana leaf. It can be eaten as a
snack or with steamed rice as part of a meal. Otak means brains in
Indonesian.