The avocado and milk drink is a sweet beverage widely consumed in Indonesia and other parts of Southeast Asia. It is typically made by blending ripe avocado flesh with milk or soy milk and condensed milk, often adding chocolate syrup and ice. Locally known as ""Jus Alpukat,"" this drink is popular at street stalls, cafes, and shopping mall food courts. In urban areas such as Jakarta’s Blok M, it is a common and well-loved drink often enjoyed as a dessert.
Nasi Goreng is a fried rice dish originating from Indonesia and is regarded as one of the country’s representative national foods. The name means ""fried rice"" in Indonesian and, while influenced by Chinese fried rice, it has developed uniquely by incorporating local seasonings and spices. In Indonesia, it is widely enjoyed as an everyday breakfast, lunch, dinner, or late-night meal at homes, street stalls, and restaurants. Variations of the dish can also be found in Malaysia, Singapore, Brunei, and parts of the Netherlands. In major cities such as Jakarta, a wide variety of Nasi Goreng can be found, and popular establishments like Nasi Goreng Kebuli Apjay Pak Ivan Panglima Polim IX are well-known for offering locally distinctive flavors, attracting both local residents and tourists.
Bakpao Telur Asin is a type of steamed bun widely consumed in Indonesia. Originally derived from the Chinese baozi, it has adapted to local tastes with various fillings. Among its variations, Bakpao Telur Asin features a filling made with salted egg (telur asin), known for its distinctive salty flavor and richness. Commonly found in urban areas, it is easily accessible at shopping malls and street stalls. In recent years, Bakpao Telur Asin, along with other flavored bakpao, has gained popularity among both locals and visitors.
Mie Ayam (Mie Ayam, Mie Dengan Ayam Cha Siew BBQ) is a type of chicken noodle dish that is widely enjoyed throughout Indonesia. It features wheat noodles topped with chicken, a sweet and savory sauce, and sometimes Chinese-style barbecued chicken (Ayam Cha Siew). The origins of the dish can be traced back to Chinese immigrants who brought noodle recipes to Indonesia between the late 19th and early 20th centuries. Over time, Mie Ayam has undergone various adaptations reflecting local culinary traditions and religious practices. It is served in a wide range of settings, from street food stalls to restaurants, and is regarded as one of the representative noodle dishes of Indonesia.
Kolang Kaling is a traditional food ingredient widely enjoyed in Southeast Asian countries such as Indonesia, Malaysia, and the Philippines. It is made from the immature seeds of the sugar palm (Arenga pinnata) and is characterized by its unique, springy texture and refreshing taste. Kolang Kaling is mainly used as an ingredient in cold desserts, beverages, and traditional sweets, and can be easily found at local markets and street stalls. While it is not well known in Japan, it is deeply rooted in the food culture of Southeast Asia as an ingredient suitable for the region’s hot climate.
Satay is a representative skewered and grilled dish from Indonesia, made using a variety of ingredients such as chicken, beef, seafood, and offal. Among its many variations, sate kambing uses goat meat and is known for its distinctive flavor and texture. Satay is commonly served at street stalls, eateries, and restaurants throughout Indonesia, and plays an important role during festive occasions and religious ceremonies. It is a staple dish found widely in places such as Jakarta, with numerous regional adaptations not only across Indonesia but also throughout Southeast Asia.
Coconut juice is a natural liquid found inside the fruit of the coconut palm and is widely consumed, particularly in tropical regions. Its refreshing quality and unique flavor have made it a popular daily beverage in many countries, including Jakarta, Indonesia. Locally, coconut juice is enjoyed both on its own and as an ingredient in various desserts and mixed drinks, with a wide range of regional variations.
Spicy and sweet guava with sauce is a variation of fruit snack enjoyed in various parts of Southeast Asia, especially popular in Indonesia and other tropical regions. It is characterized by fresh guava flesh served with a special sauce that adds both sweetness and spiciness. This style is commonly found at urban street stalls and fruit stands. The sauce, typically made from a combination of chili powder, syrup, and salt, enhances the fruit's natural sweetness and slight tartness, creating a layered flavor that is highly appreciated. Such combinations of fruit and seasonings have become deeply rooted in local food culture as a way to enjoy produce in hot climates and are popular among both locals and tourists for their healthiness and convenience.
Gado-gado is a traditional dish originating from Indonesia, consisting of a salad-style assortment of various boiled vegetables, tofu, tempeh, and boiled eggs, all served with a savory peanut sauce. The name means ""mix-mix,"" reflecting the variety of ingredients and preparations that differ by region and household. It is commonly served in a wide range of places, including urban and rural street stalls, markets, and eateries throughout Indonesia, and is regarded as one of the signature dishes representing the local food culture, especially in cities like Jakarta.
Kerak Telor (Indonesian: Kerak Telor) is a traditional street food widely enjoyed in Jakarta, the capital of Indonesia. It is primarily made from chicken or duck eggs, glutinous rice, coconut, dried shrimp, fried shallots, and various spices, and features a unique cooking method in which it is baked in an iron pan. The dish originated as a home-cooked meal among the Betawi people of Jakarta during the late 19th to early 20th centuries, and today it is regarded as one of Jakarta's signature soul foods. Kerak Telor is commonly served at festivals and events, and is deeply connected to the urban culture of the city.
