Pepes is a type of cooking in Indonesia where food – usually a protein – is covered in a rich spice mix and then wrapped in banana leaves. The parcel is then steamed or grilled over charcoal. The wrapping of the protein ensures all the flavour of the spice mix is trapped and the protein stays moist and tender. It’s a really delicious way to prepare food.

Pepes Ikan is fish – usually a wite fish – cooked in the style of the pipe, and it’s just delicious. you can check out our recipe here.

No list would be complete without the world’s favourite fried rice! Nasi goreng literally translates to “fried rice”, and is full of delicious Indonesian flavours like shrimp paste, tamarind, kecap manis and chilli. You can throw in any protein you like, but will most often find chicken or prawns tossed through, and usually topped with a fried egg. A type of nasi goreng with salted fish is also extremely popular in Indonesia.

A dish made from leftovers, it might have turned into Indonesia’s greatest food export. Check out our recipe here if you’re hungry!

Another classic that’s crossed cultural divides and can be found all across south-east Asia. Though it’s often called a curry, Indonesians don’t see it as such, as it’s much drier than traditional Indonesian curries.

Like nearly all curries, rendang was designed to both preserve meat and to cover the taste as it went, err, off.  The rich spice mix – or pemasak – helps preserve the meat while also giving it it’s distinct flavour and red colour.

The name as well also refers to the type of slow cooking the meat goes through, rather than the dish itself. Got a hankering? Here’s our favourite rendang recipe.

Often mistakenly thought to be of Thai origin, Gado-Gado is a veggie salad dressed with a classic peanut sauce. You’ll usually find potato, corn, beans, sprouts and cucumber with tempeh mixed through.

Gado-Gado literally means “mix-mix” and is used to describe anything that’s a bit all over the place – like abortion laws in Alabama. We think it’s a great name for a salad and you can try our version here.

A bowl of spicy chicken soup served with rice cakes and vermicelli noodles, Soto Ayam is good for what ails ya.

Tumeric gives the soup it’s traditional yellow colour, and it’s usually served with a pile of sambal. You’ll find all sorts of extras, like fried potatoes, eggs and even Chinese celery leaves. A great winter warmer, have a look here.

A traditional smoothie made with condensed milk with a dash of line and syrup of your choosing. While avocado may not be the first smoothie ingredient you reach for, you’ll find it give the drink an extra level of creaminess and is a perfect way to start your day. So take our recipe and see for yourself.

Slightly controversial as a lot of nations lay claim to satay, but Indonesians are convinced it was invented by them, and now consider it a national dish.

Chicken, goat, mutton or really whatever protein is available is marinated in turmeric – hence its yellow colour – grilled and then drowned in peanut sauce. Delicious. And here’s the proof.

An island archipelago is going to have plenty of fish on the menu, and Ikan Bakar is one of the best and most simple dishes you can find in Indonesia.

The fish is marinated in a spice mix which changes depending on the region you’re in but expect the usual whack of turmeric and chilli. It’s then barbecued to crunchy golden perfection and served whole. Have a crack yourself with our Ikan Bakar recipe.

Everyone needs a noodle soup, and bakso is a must-try if you like pho, or udon, or laksa, or ramen. You get the idea.

Strongly influenced by Chinese soups, bakso has golf ball-sized meatballs made from a combination of beef, chicken and pork, floating in a delicious bone broth and served with wontons and noodles. Have a go yourself if you’re still not sure.

An Indonesian take on congee, bubur ayam is rice porridge with shredded chicken, salted veggies and usually fried bean curd. A fantastic breakfast or lunch dish that will keep you going all day. Give this recipe a try.