57 Dishes

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Ambuyat

Ambuyat is a dish derived from the interior trunk of the sago palm. it is a starchy bland substance, similar to tapioca starch. ambuyat is the national dish of brunei, and a local specialty in the malaysian states of sarawak, sabah, and the federal territory of labuan, where it is sometimes known as linut. ambuyat is eaten with a bamboo chopstick called chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties. one of the best sauce that well known by bruneian societies tempoyak. there is a similar dish in eastern indonesia called papeda. it has a glutinous texture and is chewy.

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Asam pedas

Asam pedas (minangkabau: asam padeh; "sour and spicy") is a maritime southeast asian sour and spicy fish stew dish. asam pedas is believed to come from minangkabau cuisine of west sumatra, indonesia and has spread throughout to the islands of sumatra (inc. riau, jambi, south sumatra), borneo (west kalimantan) and malay peninsula.

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Asam pedas ikan

Spicy and sour tamarind fish curry

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Ayam goreng

Ayam goreng is an indonesian and malaysian dish consisting of chicken deep fried in oil. ayam goreng literally means "fried chicken" in malay (including both indonesian and malaysian standards) and also in many indonesian regional languages (e.g. javanese).

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Ayam kecap

Ayam kecap or ayam masak kicap is an indonesian javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in indonesia, malaysia and singapore.

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Ayam pansuh

Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). the origin of ayam pansuh is unknown, but the ibans and the bidayuhs from western borneo always prepare this dish during festivals, especially during the gawai dayak (a thanksgiving festival marking a bountiful harvest). ayam pansuh is typical among the people in sarawak, malaysia and also in west kalimantan, indonesia. there is a plan to introduce the dish into the international market.

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Ayam penyet

Ayam penyet (javanese for smashed fried chicken) is indonesian — more precisely east javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. in indonesia penyet dishes, such as fried chicken and ribs are commonly associated with surabaya, the capital city of east java. the most popular ayam penyet variant is ayam penyet suroboyo.ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. like its namesake, the mixture is then smashed into a paste to be eaten with the dish. penyet is javanese term for "squeezed" or "pressed", thus ayam penyet means "squeezed chicken". it is quite similar to another popular indonesian fried chicken dish ayam geprek, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste. the difference is ayam penyet is a traditional javanese ayam goreng half-cooked in bumbu kuning (yellow spice paste) and then deep fried in hot palm oil. ayam geprek however, is more akin to western-style (american) fried chicken, which is crispy fried chicken coated with batter, or known in indonesia as ayam goreng tepung (battered fried chicken).today ayam penyet is commonly found in indonesia, malaysia, brunei and singapore. it has recently surged in popularity across southeast asia, where various chains of franchises has opened selling the dish along with other indonesian delicacies.

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Ayam percik

Grilled chicken with percik, a spicy chili, garlic, ginger and coconut milk sauce

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Bihun goreng

Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the indonesian and malay languages. in certain countries, such as singapore, the term goreng is occasionally substituted with its english equivalent for the name of the dish.there is no single defined recipe for the dish, and its composition and preparation varies greatly from household to household in all relevant cultural and linguistic regions, which may include vegetarian versions.

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Bubur

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

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Bubur ayam

Bubur ayam (indonesian for "chicken congee") is an indonesian chicken congee. it is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay (preserved salted vegetables), fried soybean, crullers (youtiao, known as cakwe in indonesia), and both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and kerupuk (indonesian-style crackers). unlike many other indonesian dishes, it is not spicy; sambal or chili paste is served separately. it is a favourite breakfast food, served by humble travelling vendors, warung (small local shops), fast food establishments, and five-star hotel restaurants. travelling bubur ayam vendors frequently pass through residential streets in the morning selling the dish.

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Butter chicken

Butter chicken, traditionally known as murgh makhani, (pronounced [mʊrg ˈmək.kʰə.ni]) an indian dish which is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. its sauce is known for its rich texture. it is similar to chicken tikka masala, which uses a tomato paste.

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Char kway teow

Char kway teow (chinese: 炒粿條; pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir fried chinese-inspired rice noodle dish from maritime southeast asia. in hokkien and teochew, char means “stir-fried” and kway teow refers to flat rice noodles. it is made from flat rice noodles (chinese: 河粉; pinyin: hé fěn; cantonese yale: hó fán) or kway teow (chinese: 粿條; pe̍h-ōe-jī: kóe-tiâu; pinyin: guǒ tiáo; cantonese yale: gwó tìuh) of approximately 1 cm or (in the north of malaysia) about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped chinese chives, slices of chinese sausage, and bean sprouts. other common ingredients include fishcake and belachan.originally developed and catered to overseas-born chinese labourers in the southeast asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in malaysia and singapore. on the other hand, the dish has also acquired a reputation of being unhealthy within modern contexts due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.

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Cucur udang

Prawn fritters, shrimp fritters

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Daging goreng kunyit

Turmeric beef

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Daging masak lada hitam

Black pepper beef with vegetables

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Fish head curry

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Gulai

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in indonesia, malaysia and singapore. the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem. gulai is often described as indonesian curry, although it is also considered a local dish in malaysia and singapore. gulai is a common name to refer to curry dishes in the country, although indonesian, malaysian, and singaporean cuisine also recognise kari (curry).

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Hainanese chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

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Honey garlic chicken pizza

Pizza topped with honey garlic chicken, created by pizza hut brunei

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Ikan bakar

Ikan bakar is an indonesian and malaysian dish, prepared with charcoal-grilled fish or other forms of seafood. ikan bakar literally means "roasted fish" in indonesian and malay. ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.

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Ikan goreng

Ikan goreng is an indonesian and malaysian dish, consisting of deep fried fish or other forms of seafood. ikan goreng literally means "fried fish" in indonesian and malay languages. ikan goreng is very popular in indonesia. usually, the fish is marinated with mixture of spice pastes. some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. ikan goreng are usually deep fried in ample extremely hot coconut oil until the fish turns golden and crisp. this method is often used with carp, gourami and milkfish in order to turn the fine fishbone crumbly, crisp and edible.

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Kari

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Kari ayam

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Kolo mee

Mee kolo or kolok mee is malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions originated from the state of sarawak, characteristically light and tossed in a transparent sauce. mee kolo is a sarawakian chinese favourite, and is served any time of the day for breakfast, lunch, and supper.

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Lok lok

Hot pot (steamboat) style foods of skewered beef, pork, chicken, pork belly, seafood, offal, vegetables

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Mee goreng

Mee goreng, or mi goreng, refers to fried noodles in the malay-speaking cultures of several countries, such as the southeast asian states of brunei, malaysia, and singapore. a notable variant, mee goreng mamak is associated with mamak stalls operated by muslim indian communities within the region, and is often spicy in taste.

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Mee rebus

Mee rebus, also known as mie rebus/mi rebus in indonesian spelling, is a maritime southeast asian noodle soup dish. literally translated as "boiled noodles", it is popular in maritime southeast asia countries such as indonesia, malaysia, and singapore. in indonesia it is also known as mie kuah, which literally means "noodle soup".

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Murtabak

Motabbaq (arabic: مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the arabian peninsula and southeast asia, notably in saudi arabia, yemen, indonesia, malaysia, singapore, brunei, thailand and bangladesh (mughlai paratha). depending on the location, the name and ingredients can significantly vary. the name mutabbaq in arabic means "folded". it is a popular street food in yemen, indonesia, malaysia, thailand and singapore.murtabak is often described as spicy folded omelette pancake with bits of vegetables. the most common form of murtabak is made from pan fried crepes usually stuffed with beaten eggs, chopped leeks, chives, or green onion (scallions) and minced meat, which is then folded and cut to squares. in indonesia, the murtabak is one of the most popular street foods and is known as martabak. vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many yemeni ,indian muslim restaurants in singapore, including the little india area and arab street.in malaysia, murtabak was originally sold in indian muslim restaurants and stalls, and usually includes minced meat (beef or chicken, sometimes goat meat mutton) along with garlic, egg and onion, and is eaten with curry or gravy, sliced cucumber, syrup-pickled onions or tomato sauce. the dish is sold throughout the country, with diverse variations in ingredients and cooking style, and has been adopted by malay muslim sellers as well. in yemen, murtabak also usually includes goat meat or mutton. in indonesia, martabak is a renowned street food that comes in two types: martabak manis and martabak telur. martabak manis or terang bulan is originally a thick and sweet pancake that is usually topped with various toppings ranging from chocolate, cheese, peanuts, condensed milk, sesame seed and margarine. today, martabak toppings consist of international favours such as skippy peanut butter spread, ovomaltine, toblerone, lotus biscoff and durian spread. martabak manis also recently comes in a thin and crispy variety, known as martabak tipis kering (tipker). martabak telur, the savoury type, are crispy pancakes that consist of eggs, chicken or beef meat and scallions.

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Nasi campur

Nasi campur (indonesian for 'mixed rice'), also known as nasi rames or ꦱꦼꦒ​ꦕꦩ꧀ꦥꦸꦂ (sega campur) [sə'gɔ ˈtʃampur] in java, refers to an indonesian dish of a scoop of nasi putih (white rice) accompanied by small portions of a number of other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. depending on origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. it is a staple meal from indonesia and popular in malaysia, singapore, brunei, and southern thailand, and also the netherlands through its colonial ties with indonesia. a similar form called chanpurū exists in okinawa.

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Nasi goreng

Nasi goreng (english pronunciation: ) is a southeast asian fried rice dish, usually cooked with pieces of meat and vegetables. one of indonesia's national dishes, it is also endemic in malay-speaking communities in countries such as malaysia, singapore and brunei, and has gained popularity in sri lanka through migrations from the malay archipelago, in countries like suriname via indonesian immigrant communities, and in the netherlands through its colonial ties with indonesia. nasi goreng is distinguished from other asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. there is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household. nasi goreng has long been considered an important staple of indonesian cuisine. in 2018, it is officially recognized by the indonesian government as one of the country's five national dishes. a ubiquitous meal throughout indonesia, particularly for breakfast, it can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of dinner parties in urban cities like jakarta. premixed packaged seasonings for nasi goreng are widely available for purchase, and microwave-heated frozen versions of nasi goreng may be found in convenience store outlets throughout indonesia.

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Nasi katok

A dish consisting of white rice, sambal chili sauce and one piece of fried chicken, commonly wrapped in brown paper

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Nasi kebuli

Nasi kebuli (kabuli rice; arabic: الرز الكابلى; arabic pronunciation: [ka:buly:]) is an indonesian variation of pilaf. it consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee). it is popular among the arab community in indonesia and betawi people in jakarta. nasi kebuli was influenced by arab culture and its origin can be traced to middle eastern cuisine, especially yemeni arabian influence (mandi rice or kabsa), indian cuisine influence (biryani rice), and afghan influence (kabuli palaw). in betawi culture, nasi kebuli is usually served during islamic religious festivities, such as eid al-fitr, eid al-adha or mawlid. outside jakarta, nasi kebuli is mainly popular in regions with significant population of arab indonesians, such as west java, banten, surakarta, surabaya, gresik and banyuwangi.

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Nasi lemak

Nasi lemak is a dish originating in malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. it is commonly found in malaysia, where it is considered the national dish. it is also the native dish in neighbouring areas with significant malay populations such as singapore, brunei, and southern thailand. in indonesia it can be found in several parts of sumatra, especially the malay regions of riau, riau islands and medan. nasi lemak can also be found in the bangsamoro region of mindanao, prepared by filipino moros, as well as australia's external territories of christmas island and the cocos (keeling) islands. it is considered an essential dish for a typical malay-style breakfast. nasi lemak is featured as a national dish in most of the country’s tourism brochures and promotional materials. it is not to be confused with nasi dagang, sold in the malaysian east coast states of terengganu and kelantan (and its kindred region in pattani, yala and narathiwat in thailand and natuna in indonesia), although both dishes are often served for breakfast. however, because nasi lemak can be served in a variety of ways, it is often eaten throughout the day.

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Nasi padang

Nasi padang, more commonly referred to as padang rice, is a minangkabau steamed rice served with various choices of pre-cooked dishes originating from west sumatra, indonesia. it is named after the city padang, capital of west sumatra province. a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is sumatra's most famous export and the minangkabau people's primary contribution to indonesian cuisine.a padang restaurant is usually easily distinguishable with its rumah gadang style facade and typical window display. such displays usually consist of stages and rows of carefully arranged stacked bowls and plates filled with various dishes. padang restaurants, especially smaller ones, will usually bear names in the minang language. nasi padang is a vital part of indonesian workers' lunch break in urban areas. when nasi padang prices in the greater jakarta area were raised in 2016, municipal civil servants demanded the uang lauk pauk (food allowance, a component of civil servants' salary) be raised as well.nasi padang is found in various cities in sumatra, java, kalimantan, sulawesi, nusa tenggara, and papua as well as neighboring countries malaysia, singapore, and australia.

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Opor ayam

Opor ayam is an indonesian dish from central java consisting of chicken cooked in coconut milk. the spice mixture (bumbu) includes galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. opor ayam is also a popular dish for lebaran or eid ul-fitr, usually eaten with ketupat and sambal goreng ati (beef liver in sambal). opor ayam is a food that is very well known in indonesia. this cuisine has been widely known in other regions, almost all parts of indonesia. opor ayam is actually boiled chicken which is given thick condiment from coconut milk which is added with various spices such as lemongrass, kencur, and so on. in javanese tradition, the celebration of lebaran is usually made festive by making ketupat which is served with eggs and fried beef liver in sambal.

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Pecel

Pecel (indonesian pronunciation: [pət͡ʃəl], javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional javanese salad with peanut sauce, usually eaten with carbs (steamed rice, lontong or ketupat).the simplicity of pecel preparation and its cheap price have contributed to its popularity throughout java. it has become a food that represents practicality, simplicity, and travel, since the dish is often found along the train journey across java.pecel was introduced to malaysia, where it is known as pecal, by javanese immigrants. pecel is also very popular in suriname, where it was introduced by the javanese surinamese.

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Pindang

Pindang refers to a cooking method in the indonesian and malay language of boiling ingredients in brine or acidic solutions. usually employed to cook fish or egg, the technique is native to sumatra especially in palembang, but has spread to java and kalimantan. the term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. pindang has food preservation properties, which extends the shelf life of fish products.

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Pizza Margherita

Pizza margherita (more commonly known in english as margherita pizza) is a typical neapolitan pizza, made with san marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil.

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Rendang

Rendang (; indonesian pronunciation: [ˈrendaŋ]) is a minang dish originating from the minangkabau region in west sumatra, indonesia. it has spread across indonesian cuisine to the cuisines of neighbouring southeast asian countries such as singapore, malaysia, brunei and the philippines. rendang is often described as a rich dish of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture, until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours. as the signature dish of minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and lebaran or hari raya (indonesian popular words for both eid al-fitr and eid al-adha). rendang is also traditionally served among the malay community in indonesia, malaysia, singapore and brunei, as well as the maranao in the philippines.rendang is officially recognised as one of indonesia's national dishes. six types of rendang preparations have also been designated as intangible cultural heritage by the indonesian ministry of education and culture.

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Roti john

Roti john is an omelette sandwich first believed to be made in singapore during the 1960s or 1970s. it later became widely popular, spreading throughout the malay peninsula in present-day malaysia and in modern-day indonesia as street food.

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Sambal ikan

Fish with spicy tamarind sauce, for example, sambal ikan bilis is made with anchovies

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Sambal sotong

Squid in chili paste

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Sambal udang

Prawns in chili paste flavored with prawn paste and tamarind

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Satay

Satay ( sah-tay, in usa also sa-tay), or sate in indonesian spelling, is a southeast asian dish of seasoned, skewered and grilled meat, served with a sauce. the earliest preparations of satay is believed to have originated in javanese cuisine, but has spread to almost anywhere in indonesia, where it has become a national dish. indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. it is also popular in many other southeast asian countries including brunei, malaysia, philippines, singapore and thailand. it also recognized and popular in suriname and the netherlands. in sri lanka, it has become a staple of the local diet as a result of the influences from the local malay community.satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. these are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. hence, peanut sauce is often called satay sauce. it is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts. close analogues are yakitori from japan, kǎoròu chuàn from china, seekh kebab from the indian subcontinent, shish kebab from turkey and the middle east, shashlik from eastern europe and the caucasus, and sosatie from south africa. it is listed at number 14 on world's 50 most delicious foods readers' poll compiled by cnn go in 2011.