What do indonesians eat for lunch

You can even decorate the lumpia to make the food more interesting to eat, by using sauce and mayonnaise to make a picture of a face.

Prepare spring roll skin, fill with cheese and nuggets. Then fold to resemble a lumpia and tighten it. Put the spring roll in whisked egg, remove. Roll into bread crumbs, set aside. Heat the oil with a frying pan and fry the spring roll until it changes colors to brownish-yellow. Top with mayonnaise and tomato sauce. You can even make variations for this dish by using vermicelli. Make fried vermicelli with additional eggs, carrot pieces, beans, and meatballs sliced. Arrange everything beautifully, so that the children become more interested in eating it.

Making mie goreng is a simple and easy process. First, heat up the oil in the pan. Second, add eggs or any toppings you want. Put in the vegetables and water afterwards. It is a national dish conceived by street vendors and has been one of most celebrated food in Indonesia. It is practically everywhere and highly addictive. Indonesian Fried Rice and its reputation has taken the world by storm.

Literally everyone has tried Fried Rice at some point in their life and it is the most versatile dish out there. You can mixed it with veggies, chicken, beef, seafood, whatever it is that you can think of. What makes Indonesian Fried Rice different is the use of sweet, thick soy sauce called keycap and garnished with acar, pickled cucumber and carrots.

This dish originated from Padang, Sumatra. Padang food is famous for its spicyness and richness in flavor. You definitely have to try Beef Rendang. It is somehow similar to Beef Curry but without the broth. We get to appreciate this dish because it take forever to cook to get that tenderness out of the beef.

Try this Padang goodness and let the world know how tasty it is! Nasi Rawon is a dish made of beef stew from East Java. Rawon has this nutty flavour and a deep, black color from the use of keluak nut.

It is rich in flavor. This dish is best enjoyed with a bowl of rice. Yummy and hearty at the same time. Second, u seem to prefer more of spicy, sour salty food and not sweet except for dessert of course , then Manado is the place. Again since u like Woku: fyi there are many variations of Woku , it can be stew , grilled, steamed within banana leaf Pepes or smoked-steamed within bamboo branch, applied toward meat from seafood to poutry then pork and event extreme type of meat.

I really love the way you explain the food and to see you eat is always make me hungry. Thank you for visiting Jakarta! I recommend you to try Gudeg in my hometown, Yogyakarta. Its originally from Jogja and Solo, so you shud try here. And you can try the best Nasi Liwet in Solo also.

I bet you will love it! Hi mark…if killing people is legal. I would like to kill you.. I live in usa right now, half way round the world from indonesia. Cant wait for your next trip. Bandung is such a comfort city! You can find it allover in the main road. This is a very good article, so many dishes!

I am not a big fan of the fish but the beefrib soup looks amazingly delicious to me! I surely have to go and try a lot of them! Hi Mark, loved your Youtube videos on Indonesian food!

I love watching your videos. Oh wow I stumbled upon your videos on youtube and it somehow got me here haha.. Keep up the good work, definitely looking forward to your next videos. And you should come to Surabaya, I live in Surabaya, try the street foods for they best describe the true identity of the local cuisines.

We have a wide range of street style bebek goreng options here. We have plenty. You have to try each and every one of them. Hi Dian, haha, awesome to hear that, it has to be one of the creamiest things ever. I hope you can enjoy your stay here in Indonesia as much as you enjoy the food. I really enjoy watching your videos, it makes me drool XD. Hi Cory, thank you very much. My wife and I really enjoyed our stay in Jakarta.

Thank you for your support. Hello mark, My name is Egi from Indonesia. I really like your videos and it makes me hungry everytime I watch it. I think you should try Sate Kardjan in Bandung which was established since Sate buntel is different with the other goat satay, the minced goat meat are covered with the fatty juicy meat on the outside.

And the size is actually huge, you can eat one satay with one plate of rice. I really recommend this food since i never found the best satay like Sate Kardjan in Bandung. Hi Egi, great to hear from you, thank you for the suggestion. That looks incredible. I will keep it on my list for next time I visit Indonesia! But hey, we all have our differences, right? However, I realized that nobody have mentioned Banjarese food from South Kalimantan Borneo , which I think among the most underrated ethnic food in Indonesia probably, being half-Banjarese myself I might be biased.

Some of the Banjarese dishes I recommend: 1. Ketupat kandangan 3. Ayam masak Habang Chicken cooked in Habang style 4. Banjarese Nasi kuning with haruan a fish species endemic to rivers in Kalimantan 5. Freshwater prawn. Hey Allie, really appreciate your reading and for your recommendations. Banjarese food sounds incredible, I would love to try it in the future! Hi, Mr Wiens. And it was so fascinating to know that foreigners are loving our food.

Hi Rifqa, thank you very much for watching, and for the food recommendations. Appreciate the correction as well. Hi Mark, my husband is a fan of you. Soto Betawi H. Darwasa also known as Soto Madurasa, or Soto Roxy. For me they serve the best soto betawi. The menu called Tepi Sawah Crispy Duck, it is basically half a duck, served with rice, curried long beans you can ask to exchange it with plecing kangkung , and 3 kinds of sambal; Sambal Goreng my favorite , Sambal Terasi, and Sambal Matah.

The other Sundanese food there are also delicious. The outlet I often visit is at Batu Tulis, near Pecenongan. Anyway this post of you really makes me appreciate my local dish more. I do like the fact that you like sambal. Food does taste more delicious when you add sambal lol. Hi Reen, thank you and your husband for watching our videos and for your food suggestions — they sound delicious.

I will definitely keep them on my list for next time I visit Jakarta. Hope you and your husband have a great trip to Bangkok! Wow, you had a lot of Indonesian foods! I just have to say though, you would get a lot more different flavors if you travel away from Jakarta a bit!

Oh, and for Manado food, you completely missed out Paniki! If you have extra time, you should also try to go to other cities in Indonesia. Jakarta might be our capital city, but trust me when I say that when you travel away from one city to another, you will find a lot more different flavors in Indonesia! Hey Michy, thank you very much, appreciate you reading and for your support. But thank you for your recommendations!

Mark your awesome I love your blog and vlog in youtube, I think i will start to subscribe your channel and read your blog. And Thanks for your visiting And Explore food in Indonesia. By The way Good Reaction after your eat food wkwkwk. Another sambal I love is sambal roa from Manado which is made with smoked roa fish—the Manadonese eat their fried bananas with sambal roa! Try also Gohu Ikan from Ternate, which is the Indonesian version of sashimi, eaten with… chillies, peanuts, shallots, and lime of course, what else?

Hey Alika, awesome to hear from you, and thank you for all your food suggestions. Are you able to come back to Indonesia occasionally for a visit?

It serves you the best Rendang of all. Hi Jason, thank you for the recommendation. I was going to try to eat at Garuda, but just ran out of time. Next time for sure. Satay: try satay jaya agung sabang. Chick and goar satays are very good and no fat. U can try soup also. The name of the food stall is Martabak Har.

Great food choice. Thank you for sharing with us! Hahaha btw nice guide. Hi Mark, I am Indonesian, Glad that you made this awesome list, really makes me hungry!! Thanks for your time to create 50 of the best Indonesian foods. Any plan to visit my country? You have a good taste. I could not agree more with your list. I think you need to go other city such as Surabaya, because Surabaya has a lot of authentic and delicious food.

Hello sir, i really love to see your youtube channel. Especially your natural happy face when you enjoy the many kinds of indonesian food. It really makes me proud as an indonesian because now i realize that we have plenty kind of dishes with amazing taste. Anyway sir, you have to come to my city , Malang. You can find many kind of indonesian food. Overall, I really enjoy your video, thanks for your incredible work sir.

And for me it is one of most delicious food in the world. The authentic of aceh resto is seulawah, very close from rumah makan surya, a padang resto that u visited in bendungan hilir, jakarta. Hats off to you! Hi Mark, It would be nice to have this guides in PDF from; I was try to print this page but I think there is something wrong with the formatting.

I know at least two versions of Nasi Liwet. However, I am not sure where to find it in Jakarta. Nasi liwet sundanese style. You can find one in Pecenongan area near Martabak 65A. Thanks for the great guide! As 2 years ago I decided to change from wintering in Thai-Isaan to wintering in Indonesia currently Bali , I can make some comments to some dishes.

Pepes — these are quite popular and not only served in Sundanese restaurants. I especially like the Pepes Ikan which may be completely different from restaurant to restaurant. Bebek Goreng — a question: did you also got it served without the breast? Ikan Goreng — as written the Gurami is the most popular. If you again come to Indonesia and order it, also try the large dorsal and anal fins with some sambal. Nasi Goreng — well, like for many westerners this is a favourite, for me at least if done well.

Nasi Goreng Kebon Sirih which you also mentioned is so famous for it, it made a whole page in a Germany weekly magazine. Bubur Ajam — other than in Thailand where Khao Tom Gai is a breakfast only dish, the Bubur Ajam is either Breakfast or more popular for dinner, smaller warungs serving it from morning to early evening, but also specialised restaurants serving nearly only Bubur with a lot of things to combine.

Nasi Padang — in the Pesan version this is one of the best ways to eat with friends as there is so much variety on the table to choose from but still remaining quite on the economy side for a feast. Rawon — this is also one of my favourites. When I stayed at this hotel I never had dinner outside and tried a lot from the menu repeating the two best dishes at the last night and Rawon was one of them. One thing I was missing in your report was Atjar, the raw pickles served as side dish with a lot of soups.

I always make them at home to snack them in front of the TV. Hello Mark. I just subscribed your channel these days and I always smile whenever you eat your food. Your happy smile while eating makes me feel like I eat what you ate.

Haha your expression is so on the point. That sambal is so great and garlicy, and so spicy for me You will miss sambal so, buy that x. Hi Aca, thank you very much, really appreciate you watching. Next time I visit Indonesia, I would love to try this type of sambal, sounds amazing. Wow, what an effort.

I will love to try some of this when i make my first trip to Indonesia. BTW,are you have bought some batik to your wife or just for you or for your friends?? Yummm……Mouth watering food! Amazing post. I like fish. Thanks for sharing this great post. Thank you for visited my country!

Your video make me homesick???? Just for your information, you can easily find Sundanese food in Bandung i. Alas Daun, Boemi Joglo, Ampera, etc. Hi Tasya, thank you very much for watching, and for the recommendations. I had a small sample of tempoyak before, but not very much, so I would love to try more. Hi Mark, Suddenly i am hungry. If you lucky, you can find at East Java region because it hard to find it, sound like mythology creature haha… And i see you like so much spicy food and sambal, may you can try Jangan Blendi it like jack fruit curry with raw chilies as main ingredient.

Hi Charles, thank you very much. Wow, that sounds like a very interesting dish, I would love to try it in the future. Eating is my favourite pastime. What was just random looking for a good food site on youtube lead me to your fabulous and mouth watering vids. The very first vid I watched was when you attended a local wedding in Langkawi. Since then I watch your vids religiously.

Its amazing how every bite you take is a new adventure. You have this amazing skill of making me and I think everyone who watches your vids like we are there eating with you, its very heartbreaking because reality is that we are not.. Keep those vids coming and thanks for all the information that you share. Jakarta…here I come! Hey Tina, thank you very much for your kind words and for watching my videos. Thank you again! Hi Mark, I really love read your blog and watch your video.

I truly recommend you to visit Surabaya next time. Unlike Jakarta which you can find a lot of food accross Indonesia, Surabaya has its own unique delicacies, especially if you love spicy food.

Hi Adrian, very nice to hear from you, thank you for reading and watching the videos. Indonesia has treasure in food. Hi Nada, it was amazing to visit Indonesia for the food. I would love to come back again for lots more! Thanks for this, Mark. The satay is amazing, my favorite was the satay Padang, and also the sate kambing at Sudi Mampir Restaurant the goat soup restaurant.

Nice guid Mark! Since you really love sambal in general did you go to a restaurant that specialized in different kind of sambal in Indonesia? Hi Fauzi, thank you very much. An all sambal restaurant sounds wonderful. I watch your video almost everyday — before I go to bed! This list is very representative and you visited some of my favourite restaurants esp for soto betawi, sate padang, and fried duck!

My husband is American and he eats sambal just as crazy as you he also loves petai and tempe! Keep posting! Hi UZ, great to hear from you, thank you very much. Awesome that we all share the love for similar tastes of sambal and petai! And please tell me you at least had kerupuk udang or prawn crackers along with it.

Hi Addie, thank you very much, oh yah that sounds good, that is unfortunately. Next time I eat rawon I will try to have it. You were in Jakarta for just 2 weeks but you have tried more food than I have. I may try some of the food based on your video the next time I visit Jakarta. I have a weak stomach, I can never try so many street food here in Indonesia surprisingly not the case in Bangkok. And I agree that sambal is what makes Indonesian food special.

Putra Tanujaya. Hi mark, i have seen your videos on your youtube channel and its very exciting. As i know that you are a food traveller, maybe if one day you want to visit indonesia again, especially surabaya i would like to give you some reference about place to eat visit my link below and i believe you will have another greatfull indonesian cullinary experience. Hey, great to hear from you, thank you very much for watching our videos.

Glad you love sambal too! Hi, Mark. I love your reaction when you eat something delicious. I enjoy your video so much. Thank you for bring up Indonesian Food to the worldwide. I hope you enjoy your day in Indonesia and come again someday.

Hello from jakarta… Im feeling great and honour read your post…. You should try pindang ikan… Its kind like fish soup from south sumatera… Sour, and full herb… My favourite…. Your facial expression and your samba chili intake are the best part of it! You are one awesome dude! And thanks for exposing a real Indonesian food for the soul internationally! Hey Anit, thank you very much, really appreciate your support. It was so much fun to learn and discover more about Indonesian food.

You made me jealous now!!! Now you put it here, I will definitely visit it! Hi Woro, great to hear from you, thank you for reading. Enjoy the bubur ayam!

I think if you really want to taste a really good Nasi padang you should visit Bukittinggi in West Sumatera. They have what they call Nasi Kapau.

They serve various curry, like cow stomach, cow intestine, cow heart, cow foot???????? So plenty of choices. You could take the plane from Thailand to Kuala Lumpur and then fly for 50 minutes to Padang???? Hi Mark after watching your video, i fell that you really crushed me into pieces..

I am at the moment studying in Germany. Hi Wirawan, thank you very much for reading this, oh sorry to do that to you!! Hope you can get some good Indonesian food soon. Amazing review… But somekind like nasi goreng fried rice mie noodle , bihun vermicelli , kwetiau flat rice noodle they all have different taste between javanese, aceh, medan, bagan few cities in indonesia.

Many kinds of soups, soto also kind of soup , grills fish, chicken, sate and also rice set. Because mostly our main dish always has rice. Durian and daun pepaya should not be listed. Unless, pancake durian and oseng daun pepaya. Opor ayam, semur dan sambel goreng are important too! Ketupat sayur? I am Indonesian but I live far away from my home town, Bandung. You stayed in Veranda Hotel in Gandaria.

Actually, that area is also the center of street food too. Their rendang, brain curry and shank gulai sengkel in Indonesian … OMG! Love your blog, excellent comments and videos. Keep it up your food blog and exploring more Indonesian cuisines.

Hi Santri, very nice to hear from you, and glad you love Nasi Padang so much! I wish I would have had time to visit Bandung on this trip, but ran out of time, so would love to visit on my next trip.

Hope you can visit home again soon for some delicious food! Thank you Mark! Your Indonesian selection is brilliant… so inspiring!!

So fine! Do you have any leads? Practically everything is available here… Blissful! Again, thanks for your enthusiasm and million dollar smile! Hey Bo, thank you very much. Have you ever been to the Indonesian embassy in Bangkok for lunch? All of the street food there are top notch quality and quite clean! From bakso, to siomay, until more delicious stuff like cimol! Once again, may I thank you for this beautiful presentation on Indonesian food. Though I travelled there for a few times, I must admit that there are more places of interest than I realised.

I will definitely make it a point to taste some of the dishes that you have carefully crafted. Happy travelling. Hi Dini, thank you very much, really appreciate your support. Thank you for the street food area recommendation. Love watching your food videos. I love the way you describe and compare the flavors you find on each food.

The majority of the Indonesian population is Moslem and as part of their religious beliefs, they are not allowed to eat pork. Consequently, chicken and beef are amongst the most common meats cooked in Indonesian cuisine. Instead, pork is often found in many Balinese traditional dishes [ 7 ]. Since then, hundreds of global food service brands have proliferated and in many ways have shaped local eating-out lifestyles.

However, in the past few years, the government has taken an impressive initiative to promote Indonesian traditional culinary and re-appreciate the traditional food of the country. To do so, relevant stakeholders such as industry association, business practitioners, and educational institutions have been invited to step in to actualise and promote Indonesian culinary both to domestic and international markets. Indonesian cuisine has regained its popularity amongst Indonesian people: traditional food is not just sold at local food street hawkers called warung , but there are growing numbers of medium-large scale restaurants which specialise in traditional Indonesian food [ 39 ].

As abovementioned, Indonesian cuisine characteristics are heavily influenced by natural and cultural conditions. Basic ingredients of Indonesian cuisine consist of a variety of herbs, seasoning, and spices. Most Indonesian dishes use fresh herbs such as onion and garlic, spring onion, ginger roots, turmeric, galangal, candlenuts, lemon basil, lemon grass, and not to mention chilli [ 7 ].

In addition to these fresh herbs, the inclusion of spices is at the heart of almost every Indonesian dish. Known as islands of spices, the spices available range from seed, fruit, root, bark, or vegetative substance, and the most common include coriander seeds, pepper, nutmeg, cumin, and cloves.

Either grated, chopped, or dried, these spices, together with other fresh ingredients, play a part as a seasoning for the purpose of flavouring the food in Indonesian language, it is called bumbu [ 32 ]. Besides for cooking, the spices are extensively used for other purposes such as to preserve the food, as a medicine, part of the rituals, and ingredients of cosmetics and perfumery [ 40 ] Fig. Authentic Indonesian spices and herbs. Indonesian cuisine is rich in herbs and spices.

Pala nutmeg , cengkih clove , daun pandan pandan leaves , keluak Pangium edule , and lengkuas galangal are considered as the native and authentic spices of Indonesia.

Whilst some spices such as chilli, shallot, garlic, pepper, ginger, turmeric, and galangal can be found throughout the country, several spices are only found in a specific region.

In regards to the cooking method, Indonesian food is prepared according to a variety of ways, being shallow or deep fried, grilled over hot coals, simmered, steamed and baked, and relatively speaking, does not require complex kitchen utensils [ 32 ].

Its basic cooking utensils include mortar and pestle, chopping board, cleaver, wok wajan , spatula, ladle, and steamers, with wok and mortal-pestle considered as the most characteristic. Whilst the wok is used to fry the food, a flat saucer-shaped granite grinding stone together with a granite pestle is frequently used to grind or crush the fresh herbs and spices and make them into spice paste bumbu.

Unlike neighbouring Malaysia and Thailand where the ingredients are pounded with a pestle inside a deep mortar, the Indonesian people rub or grind ingredients with a backwards and forwards motion across the granite [ 7 ]. Also widely used in Indonesian cooking is the banana leaf, either for wrapping food for grilling, steaming, or placing directly onto hot coals.

There are different ways of wrapping the food in banana leaf, depending on the contents and particular style of preparation [ 7 ] Fig. Pepes is a steamed fish dish with spices, wrapped in banana leaf as a food wrapping.

The banana leaf package containing food is secured with lidi a small nail made from central rib of coconut leaf on the left and right sides of the wrap. The cooking method of pepes is steamed or grilled on charcoal. Such a cooking technique allows the rich spice mixture to be compressed against the main ingredients inside the individual banana leaf package whilst being cooked, and also adds a distinct aroma of cooked or burned banana leaf.

Although being cooked simultaneously with food, the banana leaf is a non-edible material and is discarded after cooking.

Nagasari is a traditional steamed cake and considered as a snack. It is made from rice flour, coconut milk, and sugar, filled with slices of banana.

Instead, each dish is handed out collectively [ 41 ]. All food is served on the table, given the influence of Dutch culture—the r ijsttafel or rice table. Rice nasi is central to the lives of Indonesians [ 7 ]. It is considered as the most popular staple food for the majority of the population although in some regions, there are variations, for example, sago palm in Maluku islands and corn in Madura island and some eastern islands [ 40 ].

The rice is eaten accompanied by one or two main savoury dishes consisting of meat such as chicken or beef, fish, and vegetables [ 32 ].

Besides the rice and side dishes, it is common to have condiments which include chilli-hot sambal as well as something to provide a crunchy contrast such as deep-fried tiny anchovies ikan teri , tapioca crackers krupuk , or deep-fried tempeh [ 7 ]. Tempeh is an adaptation of tofu to the tropical climate of Indonesia. It is originally developed in Java since the s and made through a controlled fermentation process that binds soybean into a cake form.

The fermented soybean holds more protein, dietary fibre, and vitamins than regular tofu, and it is widely consumed either as snack or part of meal across the country [ 42 ]. Having rice as the base of most Indonesian meals, the typical Indonesian menu is high in fibre, complex carbohydrates, and monounsaturated fatty acids. Breakfasts consist of rice, noodles, or meat and vegetable soup, accompanied by Java coffee or tea to start the day. Lunch is the main meal of the day.

The meal is prepared all in the morning and is served all at once. Dinner is often eaten after the workday has ended. Lunch and dinner normally contain staples, meat or fish, vegetables, and condiments [ 41 ].

The use the right hand is an acceptable custom since the left hand is considered unclean in Moslem religion beliefs. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine. Selamat makan is the polite Indonesian invitation before the meal consumption [ 7 ]. With its enormous geographic and cultural diversity, it is evident that Indonesian cuisine is rich in variety and taste. For example, in using fresh herbs and spices, each part of Indonesia develops its own combinations and intensities to produce a food taste that is either spicy, hot, strong, sweet, sour, or a mixture of these flavours [ 31 ].

Basically, Indonesian cuisine can be classified based on six major islands across the country. Each has different food culture characteristics that are shaped by the natural conditions, history, and culture of the region. The food in Sumatra Island is much influenced by Indian and Chinese culture. As the western anchor of the archipelago, Sumatra was the first port of call for Indian and Arab traders, and the coastal Sumatrans heavily adopted their spices as well as stews, curries, and kebabs from these merchants [ 31 ].

The most popular cuisine from the island is Padang West Sumatra food whose signature dish is rendang —a spicy stewed beef in coconut milk [ 43 ]. Moreover, the Padang food restaurant chains can be found throughout Indonesia and neighbouring countries such as Malaysia and Singapore, thus making Padang as one of the most favourite Indonesian regional cuisines amongst international travellers [ 45 ].

Also named as a royal cuisine, most of Javanese cuisine is considered relatively mild compared to other regions of Indonesia [ 33 ]. There are diverse patterns of cuisine across the regions in the island. Sundanese cuisine uses a lot of fresh vegetables in its dishes [ 31 ]. In addition, seafood products are widely used in this region to make shrimp paste condiment, an ingredient found in many East Javanese dishes [ 40 ]. Unlike central and western regions of Indonesia, Nusa Tenggara whose climate is drier, it is more common to have sago, corn, cassava, and taro rather than rice, as staple food [ 46 ].

Since the vast majority of the population in Bali is Hindu, this religious belief has reflected greatly the way Balinese cuisine is prepared; for instance, beef is very rarely used whilst pork is more common. On the other hand, although West Nusa Tenggara is in close proximity with Bali and the island was ruled by a Hindu Dynasty from Bali, however, a revolt in — left the entire island to the Netherland East Indies colony.

The cuisine from Kalimantan, the Indonesian region of Borneo island that is located at the centre of maritime South East Asia, is appealing too. Its sweeping coastlines and many large rivers provide an abundance of seafood and freshwater fish used in the local dishes [ 47 ]. These distinct groups support the diversity of the cuisines across the island.

A big percentage of Chinese community lives in the west of Kalimantan and it is unsurprisingly that cuisine in this region is dominated by Chinese-related ingredients such as noodles, soy sauce, and pork. On the other hand, at the rest of the island, the cuisines have strongly influenced by indigenous Dayak food that uses more indigenous spices and fresh herbs [ 48 ].

Sulawesi Island is known for the best sea produce in Indonesia; hence, its culinary taste has revolved around seafood cuisines. Fish roasted over charcoal ikan bakar served with a variety of dipping sauce or condiment is a firm regional favourite. Likewise West Sumatra, most of the dishes in North Sulawesi have a very strong flavour that generated from chilli. In addition to this, some dishes in this region serve animals, such as dogs, bat, and forest rats, as the main ingredients of the food [ 46 ].

Lastly, the cuisines from Maluku Islands and Papua, which are drier, are similarly defined by seafood. However, the staple food of native people in Maluku and Papua, instead of rice like the other five regions, is papeda sago congee , usually consumed with yellow soup made from fish such as tuna and mubara fish spiced with turmeric and lime [ 46 ]. Table 1 summarises the characteristics and the classifications of Indonesian cuisine mapping which vary across the regions in the country.

The map divides the country into three major regions: western, central, and eastern part of Indonesia. The preceding review and discussions have shown that Indonesia boasts a long history with diverse influence from different cultures.

This diversity has brought significant influences that have supported the establishment of various unique exotic cuisines in the country. This study is anticipated to function as a starter contribution to increase the market awareness of Indonesian cuisine and its richness particularly through the exploration of socio-cultural aspect.

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