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Key Ingredient
- Almonds (1)
- Beef (1)
- Candlenut (4)
- Chicken (1)
- Chilli (6)
- Cinnamon (2)
- Coconut Milk/Cream (2)
- Curry Powder (1)
- Duck (1)
- Galangal (3)
- Garlic (3)
- Goat (1)
- Jackfruit (1)
- Lamb (1)
- Lemon (1)
- Lemongrass (3)
- Lime (3)
- Macadamia Nut (1)
- Nutmeg (1)
- Onion (3)
- Peanuts (1)
- Peanut Oil (1)
- Pepper (1)
- Pork (1)
- Potato (1)
- Salmon (1)
- Shallots (3)
- Sugar (2)
- Tomato (1)
- Turmeric (1)
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Special Consideration
Indonesian Cuisine
About Indonesian Food
Indonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour and varied textures. With 6,000 islands, there is a huge range of regional specialties, but wherever you are in Indonesia, most meals, including breakfast, are based around rice.
There is also an abundant use of sambals, an accompaniment based on chilli and garlic which can be raw or cooked. It's said that because of the hot and humid climate chilli and sambal help maintain your appetite. Indonesians need a 'kick start'; to their palate from chilli and from pickles, a burst of sour crunch. So each meal is generally rice, sambal, pickles with small amounts of meats, seafood or vegetables, often in curry form. People eat either with their right hand or with a spoon and fork. 
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Featured Businesses
For further information about the businesses featured in the Indonesian epidode of Food Safari, click here.
Key Ingredients
Indonesian Food
Make sure your kitchen is stocked with these essential ingredients.
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Indonesian Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
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Indonesian Restaurants
Displaying 10 of 35 Indonesian Restaurants.
| Restaurant | Suburb | |
| 1. | Abell's Kopi Tiam | Manuka |
| 2. | Vanidol's | North Hobart |
| 3. | Sparrow | Northbridge |
| 4. | Bali Grill | Rosalie |
| 5. | Warung Agus | West Melbourne |
| 6. | Huong Huong | Marrickville |
| 7. | Ayam Goreng 99 | Kingsford |
| 8. | Slamet's Indonesian Restaurant | North Narrabeen |
| 9. | Buddha Belly Cafe | Terrey Hills |
| 10. | Djakarta | Richmond |
Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
Hot Tips
Chopping garlic
Squash the unpeeled garlic using the flat side of a large knife to loosen the skin and help release the flavour and oils. Peel the garlic and then roughly chop. All of the pieces need to be about the same size to ensure consistency while cooking.
Glossary
Eschallot
Eschallot are comprised of a cluster of golden papery-skinned bulbs, eschallots have a more delicate and sweeter flavour than their onion relation and are one of the many examples of the French influence in Mauritian cuisine.
