Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has thousands of traditional recipes,changing from region to region. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

Ravon - Rawon is an Indonesian beef soup. Originating from Surabaya, East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup

Dendeng Balado - Deep fried dry beef with Balado Spices (Hot & Sweet Spice)

Ayam Kalio - Indonesian fried chicken with green chilli sambal.

Pecak Lele - Deep fried catfish with Sundanese sambal

Tauhu Gadon - Fried tofu with blanched beans sprout, cabbage, cucumber, served with peanut sauce

Ikan Bumbu Bali - Fresh, healthy fish dish is typically – Indonesian. It is cooked in a bumbu bali. The spicy tomato sauce gives lots of energy and the fish is tender and full of flavor.

Pelas Udang - Prawn with grated coconut, steamed in banana leaves

Gule kambing - Gulai kambing is a traditional Indonesian dish of mutton or goat meat cooked in a spicy, rich, yellowish, curry-like sauce called gulai. It is originally from West Sumatra.

Sale Lilit - Sate lilit is a popular dish from the Island of Bali. The word “lilit” roughly means “wrap around”. The meat is usually wrapped around the skewers. Traditionally, lemongrass stalks are used as skewers instead of bamboo skewers.

Sop Buntut - Oxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen