| Name | Image | Origin/Popularity | Type | Description |
| Asam pedas | | Malay and Minangkabau | Stew, spicy fish | Sour and spicy fish stew dish, popular in Sumatra and Kalimantan. |
| Ayam buah keluak | | Peranakan | Stew | A chicken rib stew cooked with the nuts from the Pangium edule. For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and braised with the chicken rib pieces. |
| Bak kut teh | | Riau | Meat soup | A pork rib dish cooked in broth. |
| Bakso | | Nationwide | Meatball | Beef meatballs. Usually served in a bowl of beef broth, with yellow noodles, bihun, vegetables, tofu, egg with beans stew, with spicy soup made of kluwek, coconut milk and other spices. |
| Coto makassar | | Makassarese | Meat soup | A Makassarese beef soup, a traditional beef and offal soto variant from Makassar, South Sulawesi. |
| Empal gentong | | Cirebon, West Java | Meat soup | Mutton or goat offal soup. |
| Feijoada | | Timorese | Meat soup | A Timorese beens soup with beef and pork, influenced by Portuguese cuisine. |
| Kaledo | | Donggala, Central Sulawesi | Meat soup | A traditional cow's trotters soup served in spicy broth. |
| Katemak | | Timorese | Meat soup | A beef soup served with sweet potatoes, sweet corns, and some green vegetables such as cassava leaves and papaya leaves. |
| Konro | | Buginese and Makassarese | Meat soup | A spicy ribs soup specialty of Makassar, South Sulawesi. |
| Marak | | Arab Indonesian | Meat soup | Goat meat dish with pumpkin and chicken meat. This dish was result of Arab–Indonesian acculturation. |
| Pallubasa | | Makassar, South Sulawesi | Meat soup | Spicy beef offal soup. |
| Pindang | | Palembang, South Sumatra | Fish soup | Fish boiled in salt and sour-tasting spices, usually tamarind. |
| Rawon | | East Java | Meat soup, stew | A beef soup in dark soup. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs. |
| Saksang | | Batak highlands | Stew | Pork or dog meat, cooked in its blood, mixed with coconut milk and spices clear soup with assorted vegetables such as: or gnetum gnemon, melinjo leaves, sweet corn, young papaya, peanuts, and tamarind. |
| Sayur bayam | | Nationwide | Vegetable soup | Spinach and corn in clear soup flavoured with temu kunci. |
| Sayur lodeh | | Nationwide | Vegetable soup | Mixed vegetables in coconut milk stew. |
| Sayur oyong | | Nationwide | Vegetable soup | Chinese okra vegetable soup with rice vermicelli. |
| Sayur sop | | Nationwide | Vegetable soup | A vegetables soup with macaroni and bakso or sausage in chicken broth soup, often includes diced chicken. |
| Sekba | | Chinese Indonesian | Meat soup | Pork offals stewed in mild soy sauce-based soup. |
| Semur | | Nationwide | Stew | Stew made of kecap manis and spices, usually uses beef. |
| Sop buntut | | Nationwide, but especially in Java | Meat Soup or roasted meat | An ox-tail soup, served in clear soup or roasted alone then served with barbecue sauce. |
| Sop saudara | | Makassar, South Sulawesi | Meat soup | A spicy beef or buffalo soup. |
| Soto, sroto, coto, or tauto | | Nationwide | Meat soup | A soup of chicken or beef. Many variants of soto has developed across Indonesia. Many types of soto have the colour of yellow because turmeric is added as one of the ingredients. |
| Soto ayam | | Nationwide | Meat soup | A yellow spicy chicken soup with lontong or ketupat anD rice vermicelli. |
| Soto betawi | | Betawi | Meat soup | A type of soto that were made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato. |
| Soto madura | | East Java | Meat soup | A type of soto made with either chicken, beef or offal, in a yellowish transparent broth. |
| Soto padang | | Minangkabau | Meat soup | A beef rice noodle soup with potatoes and egg, specialty of Padang. |
| Sup ayam | | Nationwide | Meat soup | A soup made from chicken, simmered in water, usually with various other ingredients. |
| Sup ercis or erten | | Nationwide | Vegetable soup | A soup that made of thick stew of green split peas, celeriac or stalk celery, onions, leeks, carrots, and often potato. This dish was result of Dutch–Indonesian acculturation. This dish similar to sop senerek. |
| Sup kambing | | Nationwide | Meat soup | Mutton soup prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, in savoury broth. |
| Sup krim ayam | | Nationwide | Meat soup, cream soup | Indonesian chicken cream soup. |
| Sup sarang burung | | Chinese Indonesian | Bird's nest soup | Edible bird's nest soup. |
| Sup wortel | | Nationwide | Vegetable soup | A soup prepared with carrot as a primary ingredient. It can be prepared as a cream or broth-style soup. |
| Tekwan | | Palembang, South Sumatra | Fishcake soup | A soup of fishcake with bangkoang and mushroom. |
| Tengkleng | | Java | Meat soup | Goat bone soup. |
| Timlo | | Javanese | Meat soup | A beef and vegetable soup. Some versions also have noodles, as a beef noodle soup. |
| Tongseng | | Solo, Central Java | Meat soup | Goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis. |
| Name | Image | Region/Popularity | Type | Description |
| Amplang | | Java and Kalimantan | Cracker | Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. |
| Emping | | Nationwide | Cracker | Crackers made from flattened Gnemon/Belinjo seeds. |
| Intip | | Java | Cracker | Similar to rengginang but larger. A traditional thick scorched rice cracker, made from cooked rice that stuck in the inner part of rice pot, seasoned with salt. |
| Kemplang | | Malay and Palembangese | Cracker | Savoury fish cracker snack, made from wahoo or any type of Spanish mackerel. This dish similar to amplang. |
| Keripik | | Nationwide | Crisps, chips | A traditional chips or crisps, bite-size snack crackers that can be savoury or sweet. |
| Keripik pisang | | Nationwide | Crisps, chips | Crispy banana chips. |
| Keripik sanjai | | Minangkabau | Crisps, chips | Sliced cassava chips. |
| Keripik teripang | | Surabaya, Gresik, and Lamongan in East Java | Crisps, chips | A traditional chips or crisps made of dried sea cucumber. |
| Kerupuk | | Nationwide | Cracker, crisps | Deep fried crisps made from mainly tapioca flour, with added ingredients, such as prawn, fish, or garlic, and even ox/cow skin. It comes in different shapes and colours. |
| Kerupuk kulit sapi or kerbau | | Nationwide | Cracker, crisps | Cow or buffalo skin crackers. |
| Kerupuk kulit babi | | Chinese Indonesian and Balinese | Cracker, crisps | Pork skin crackers. |
| Kerupuk ikan | | Nationwide | Cracker | A deep fried snack made from starch and fish. |
| Kerupuk udang | | Nationwide | Cracker | A deep fried snack made from starch and prawn. |
| Rempeyek | | Nationwide, but especially Javanese | Cracker | A deep-fried savoury Javanese cracker, made from flour with other ingredients, bound or coated by crispy flour batter. |
| Rengginang | | Nationwide | Cracker | A traditional thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices. This dish made into a flat and rounded-shape. |
| Sale pisang | | Java | Crisps, chips | A chips-like snack that made of bananas which are combed thin and then dried in the sun. After dried in the sun, it can be directly eaten or fried first. |
| Name | Image | Region/Popularity | Type | Description |
| Agar-agar | | Nationwide | Jelly | Puddings flavoured jellies like almond tofu, as well as fruit aspics. |
| Angsle | | Java | | A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk. |
| Asida | | Maluku Islands | Pudding | A dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan. |
| Bibingka | | Eastern Indonesia | Cake | A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Usually served during Christmas. |
| Bika ambon | | Medan, North Sumatra | Cake | A type of cake made with as tapioca flour, eggs, sugar, yeast and coconut milk. The yeast creates bubbles, which creates sponge-like holes and gives it a unique spongy texture when it is baked. It is generally sold in pandan and banana flavor, but today it is also available in durian, cheese and chocolate flavour. |
| Cincau | | Nationwide | Jelly | A jelly-like dessert, made using the Platostoma palustre and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. |
| Cendil | | Java | Sweets, coconut cake | Rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut. |
| Dodol or jenang | | Java | Sweets | Rice flour-based small glutinous sweets, sweetened with coconut sugar, moulded and coloured. Often add fruit scent and taste such as durian. |
| Es lilin | | Nationwide | Frozen dessert, ice cream | Various flavors ice cream with wooden sticks. |
| Geplak | | Yogyakarta | Sweets | Sweets made from sugar and grated coconut. |
| Kochi | | Malay, Javanese, and Peranakan | Dumpling | A cake dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. |
| Kolak | | Nationwide | Sweet cocktail | A mix of sweet potato, cassava, banana, pumpkin, diced in bite size pieces and stewed in coconut milk and palm sugar. Sometimes vanilla or ginger are added for extra flavour. |
| Kue bingka | | Banjarese | Cake | A cake made of mashed potato, flour, eggs, sugar, coconut milk, vanilla, milk and margarine, all mixed as dough and baked until golden brown and cooked. |
| Kue bugis | | Makassarese, Buginese, and Javanese | Cake | A traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. |
| Kue cubit | | Nationwide | Cake | This cake is called kue cubit because of its small size: to eat it one has to pinch it. |
| Kue cucur | | Nationwide | Pancake | Pancake made of fried rice flour batter and coconut sugar. |
| Kue lapis | | Nationwide | Pudding, layered cake | A traditional snack of colourful layered soft rice flour pudding. |
| Kue lumpur surga | | Nationwide | Cake | Cake made from coconut milk, potatoes, flour, and eggs shaped like mud. |
| Kue maksuba | | Palembangese | Layered cake | A traditional layered cake which is mainly made with duck egg and sweetened condensed milk without any flours. Each cake needs approximately more than two dozens of duck eggs. |
| Kue mangkok | | Java | Cupcake | Traditional steamed cupcake that similar with bolu kukus. |
| Kue putri salju | | Nationwide | Cookie | A type of cookie which is crescent-shaped and coated with powdered sugar covered like snow. |
| Kue putu | | Nationwide | Sweet coconut cake | Similar to klepon, except that it's cylindrical in shape whilst klepon is spherical. |
| Lupis | | Java | Glutinous rice cake | Glutinous rice cake wrapped and cooked in banana leaves, served with grated coconut and drizzled with thick coconut sugar syrup. |
| Madumongso | | Java | Sweets | This snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai and cooked become dodol. |
| Nata de coco | | Nationwide | Confectionery, jelly, candy, fermented food | A jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus. |
| Pai susu | | Bali | Pastry | A type of custard tart that consisting of an outer pastry crust filled with egg custard as well as condensed milk and baked. |
| Pastel de nata | | Jakarta and Timor Island | Pastry | An egg tart pastry dusted with cinnamon, derived from Portuguese cuisine. |
| Poffertjes | | Nationwide | Pancake | Similar with kue cubit. This cake have a light and spongy texture. |
| Puding sagu | | Sumatra and Eastern Indonesia | Pudding | A sweet pudding made by boiling sago with either water or milk and adding sugar and sometimes additional flavourings. |
| Putu mangkok | | Nationwide | Dumpling, sweet coconut cake | A round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar. This dish similar to kue putu. |
| Putu mayang | | Nationwide, but especially Betawi | String hoppers | Made from starch or rice flour shaped like noodles, with a mixture of coconut milk, and served with kinca or liquid javanese sugar. |
| Seri muka | | Banjarese and Malay | Pudding, layered cake | A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. |
| Tapai | | Nationwide | Fermented food | A traditional fermented food of rice or other starchy foods. It has a sweet or sour taste. |
| Name | Image | Region | Type | Description |
| Abon | | Nationwide | Sprinkle dry condiments | A dried meat product with a light and fluffy texture similar to coarse cotton. Made of beef, chicken, or fish and similar to serundeng. |
| Balado | | Minangkabau | Sauce | Hot and spicy bumbu that madeby stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and key lime juice in coconut or palm oil. |
| Bawang goreng | | Nationwide | Garnish | Crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture. |
| Budu | | Sumatra, Riau Islands, and West Kalimantan | Sauce | An anchovies sauce. |
| Bumbu kacang | | Nationwide | Sauce | A sauce made from ground roasted or fried peanuts. This sauce used with chicken, meat, and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing, or as dipping sauce. |
| Colo-colo | | Maluku | Sauce | Chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar, mixed with fresh calamansi juice, served in black coconut oil residue, or caramelized rarobang, or today often replaced with kecap manis sweeet soy sauce. |
| Dabu-dabu | | North Sulawesi | Sauce | Sliced chili, tomatoes and shallots. Condiments for grilled fish. |
| Hagelslag or meses | | Nationwide | Sweet sprinkles | A very small pieces of confectionery used as a decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. |
| Kecap manis and kecap asin | | Nationwide | Sauce | Soy sauces, available in sweet and salty. |
| Kerisik | | Malay | Sprinkle dry condiments | A condiment that made from coconut with dark brown colour. This condiment used in Malay cuisine, such as rendang and laksa. |
| Mayones | | Nationwide | Sauce | A thick cold condiment or dressing commonly used in sandwiches, salads, or fritters. |
| Muisjes | | Nationwide | Sweet sprinkles | Traditional bread topping that made of aniseeds with a sugared and colored outer layer. This dish derived from Dutch cuisine. |
| Pecel | | Java | Sauce | A mixture of vegetables and a type of traditional cracker with spicy peanut paste. Madiun and blitar in East Java are popular for their pecel. |
| Petis | | Java | Sauce | A black coloured shrimp paste that popular in Java. This condiments usually used with laksa, popiah, rujak cingur, dan rujak petis. Petis can also be made from fish or krill that have been coated in salt and fermented for up to two years. |
| Rica-rica | | Manado, North Sulawesi | Spicy sauce | Sauce made of rich chopped chilies. |
| Sambal | | Nationwide | Spicy sauce | Chili sauce with rich variants across Indonesia, among other uses shrimp paste. |
| Sambal goreng teri | | Nationwide | Spicy sauce, salted anchovy | Spicy salted anchovy with peanuts. |
| Saus tiram | | Nationwide | Sauce | Oyster sauce with dark coloured. |
| Selai kacang | | Nationwide | Spreads | A food paste or spread made from ground, dry-roasted peanuts. |
| Selai serikaya | | Nationwide | Spreads | A sweet creamy coconut spread made from coconut milk and duck or chicken eggs. |
| Tauco | | Nationwide | Sauce | Tauco is a paste made from preserved fermented yellow soybeans. |
| Tempoyak | | Sumatra and Kalimantan | Fermented food spicy condiment | Durian fermented with mixture of salt for three to five days, mixed with ground chili and shrimp paste. |
| Terasi or belacan | | Nationwide | Shrimp paste | A dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. |
| Tumpang | | Java | Sauce | Tumpang or sambal tumpang is a typical food from Kediri, East Java. Sambal tumpang has been made of rotten tempeh mixed and cooked with various spices such as chili, onion, salt and other spices. |
