Indonesian Cuisine

Indonesian cuisine is a rich and diverse tapestry drawn from a nation of thousands of islands and many cultures, bold, aromatic and built on rice, spices and chilli. Its icons include nasi goreng and mie goreng, fried rice and noodles, skewered satay with peanut sauce, the rich and complex beef rendang often hailed among the world's tastiest dishes, and the fiery chilli sambal that accompanies everything, all wonderfully varied by island and region.

What you actually see

• Nasi goreng - the beloved fried rice, a national staple.
• Satay - the grilled skewers with peanut sauce.
• Rendang - the rich, slow-cooked spiced beef.
• Sambal and nasi campur - the fiery chilli paste and the mixed-rice plate.

When to go

Year-round; the best and cheapest food is at humble warung eateries and street stalls, and regional specialities, from Padang food to Balinese suckling pig, reward seeking out across the islands.

Honest expectations

Indonesian food can be genuinely fiery, so go easy on the sambal until you know your tolerance. Street and warung food is delicious and cheap; tap water is not drunk in Indonesia - bottled and boiled water are the norm, and busy stalls turn food over fastest. As a mostly Muslim country, pork is limited except in Bali and among Chinese and Christian communities. Regional variety is vast.

Nearby

Padang in Sumatra is famed for its food, Bali for its distinctive dishes; every island has specialities.