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- 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)
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- Peanuts (1)
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- Pork (1)
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- Shallots (3)
- Sugar (2)
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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
- 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
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish
Hot Tips
Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
Glossary
Marsala
Semi-dry, pale golden Italian wine from Sicily.
