Rendang: A slow-cooked dry curry made with beef, coconut milk, and a rich blend of spices. Originally from West Sumatra (Minangkabau), rendang is often described as one of the world's most delicious dishes.

Nasi Goreng: Indonesia’s take on fried rice, often spiced with kecapmanis (sweet soy sauce) and served with fried egg, shrimp crackers, and a side of pickles.

Sate (Satay): Skewered, grilled meat served with a rich peanut sauce, often accompanied by lontong (compressed rice cakes). Sate is popular across the archipelago with regional variations.

Gado-Gado: A vegetable salad drizzled with peanut sauce. It often includes boiled potatoes, tofu, tempeh, and hard-boiled eggs.

Soto: A comforting Indonesian soup, typically made with a chicken or beef broth and flavored with turmeric and other spices. Each region has its own version, such as Soto Ayam (chicken soup) or Soto Betawi (from Jakarta, often with coconut milk).

Tempeh: A traditional Javanese food made from fermented soybeans, often used in stir-fries or fried as a snack.

Bakso: A meatball soup served with noodles, often enjoyed with a dash of sambal and soy sauce.

Martabak: A stuffed pancake, available in sweet (chocolate, peanut, or cheese-filled) or savory versions (filled with meat, onions, and egg).