Indonesian Food Glossary

Indonesian cuisine encompasses distinct cooking traditions across an archipelago of 17,504 islands spanning 5,120 kilometers. Each region contributes signature dishes: spicy and bold dishes the Western part of Indonesia, coconut-infused rice dishes from Java, complex beef rendang from Padang, and fresh seafood preparations from the Eastern Realm of the Archipelago. Indonesian cooking centers on specific ingredients including kecap manis (sweet soy sauce), terasi (shrimp paste), and laos (galangal), combined with techniques such as pepes (leaf wrapping) and ungkep (spice simmering). This glossary catalogs 100+ Indonesian culinary terms, organising dishes, ingredients, cooking methods, and regional specialties alphabetically with phonetic pronunciation guides for accurate reference.

Alphabetical Navigation

A | B | C | D | E | G | I | J | K | L | M | N | O | P | R | S | T | U | W | Regional Cuisine Terms | Cooking Tools

Pronunciation Guide

Indonesian pronunciation is relatively straightforward and phonetic. Here are some general rules:

• ‘c’ is pronounced like ‘ch’ in “church”
• ‘g’ is always hard as in “go”
• ‘ng’ is pronounced as in “singing”
• ‘ny’ is similar to ‘ñ’ in Spanish or ‘gn’ in Italian
• ‘e’ can be pronounced either as in “met” (é) or as in “the” (ə)
• ‘r’ is typically lightly rolled
• Stress generally falls on the second-to-last syllable
• Final ‘k’ is often a glottal stop

A

Abon (ah-bon) – Meat floss; shredded, seasoned, and fried meat (typically beef) with a cotton-like texture used as a topping or filling. In Balikpapan, the home industries sector also develop a new kind of abon using crab meat and known as abon kepiting.

Acar (ah-char) – Pickled vegetables (usually cucumbers, carrots, and shallots) served as a side dish to balance rich and spicy dishes.

Agar-agar (ah-gar ah-gar) – Gelatin-like substance derived from seaweed, used to make desserts.

Andaliman (an-dah-lee-man) – Sichuan pepper-like spice native to North Sumatra, commonly used in Batak cuisine.

Asam Jawa (ah-sam jah-wah) – Tamarind; sour fruit pulp used as a souring agent in many dishes.

Ayam Bakar (ah-yam bah-kar) – Grilled chicken marinated in spices and sweet soy sauce.

Ayam Goreng (ah-yam go-reng) – Fried chicken marinated in spices such as garlic, turmeric, and coriander, particularly popular in Java.

Ayam Panggang (ah-yam pang-gang) – Roasted chicken marinated in spices.

B

Babi Guling (bah-bee goo-ling) – Balinese roasted suckling pig rubbed with spices like turmeric and stuffed with herbs.

Bakmi (bahk-mee) – Chinese-influenced wheat noodles, often served with stir-fried meat and vegetables.

Bakpao (bahk-pow) – Steamed bun filled with meat or sweet fillings, derived from Chinese baozi.

Bakso (bahk-so) – Meatballs made from minced beef, chicken, or fish, usually served in soup with noodles.

Balado (bah-lah-do) – Cooking method involving stir-frying with red chili pepper sauce, originating from Minangkabau cuisine.

Batagor (bah-tah-gor) – Bandung specialty of fried fish dumplings (abbreviation of “bakso tahu goreng” – fried tofu balls).

Belacan (buh-lah-chan) – Pungent shrimp paste used as a flavor enhancer in many dishes.

Bihun (bee-hoon) – Thin rice vermicelli noodles.

Bubur (boo-boor) – Rice porridge or congee, often served for breakfast.

Bubur Sumsum (boo-boor soom-soom) – Sweet coconut milk rice porridge, often topped with palm sugar syrup.

C

Cabai/Cabe (chah-bye/chah-bay) – Chili peppers, essential in Indonesian cuisine and used in varying levels of spiciness.

Cah (chah) – Stir-frying technique for vegetables.

Canai (chah-nye) – Indian-influenced flatbread, particularly popular in Sumatra (also known as roti canai/roti prata).

Cendol (chen-dol) – Dessert drink with coconut milk, palm sugar, and green rice flour jelly.

Cincang (chin-chang) – Mincing or chopping technique for ingredients.

D

Dabu-dabu (dah-boo dah-boo) – Spicy condiment from North Sulawesi made with chopped tomatoes, chili, and lime juice.

Dadap (dah-dahp) – Leaf used in cooking certain dishes and for wrapping food.

Daun Jeruk (dah-oon jeh-rook) – Kaffir lime leaves used to add aroma to many dishes.

Daun Kemangi (dah-oon keh-mang-ee) – Thai basil leaves, frequently used in Manado cuisine.

Daun Kunyit (dah-oon koo-nyit) – Turmeric leaves used to wrap fish or meat for grilling.

Daun Pandan (dah-oon pahn-dahn) – Pandan leaves with a distinct aroma, used in both sweet and savory dishes.

Daun Salam (dah-oon sah-lahm) – Indonesian bay leaves, with a subtle flavor different from European bay leaves.

Dendeng (den-deng) – Thinly sliced dried meat, similar to jerky, often fried with spices.

Dodol (doh-dohl) – Sticky, sweet toffee-like confection made with coconut milk, palm sugar, and rice flour.

E

Empal (em-pahl) – Javanese sweet and spicy fried beef.

Emping (em-ping) – Crackers made from gnetum gnemon seeds, often served as a snack.

Es Campur (es chahm-poor) – Mixed ice dessert with various jellies, fruits, and condensed milk.

Es Kelapa Muda (es keh-lah-pah moo-dah) – Young coconut ice dessert.

Es Teler (es teh-lair) – Ice dessert with avocado, jackfruit, coconut, condensed milk, and coconut gel.

G

Gado-gado (gah-do gah-do) – Vegetable salad with peanut sauce dressing, a national dish of Indonesia.

Giling (gee-ling) – Grinding technique for spices and other ingredients.

Gudeg (goo-deg) – Yogyakarta specialty of young jackfruit stewed in coconut milk and palm sugar.

Gulai (goo-lye) – Curry-like dish with rich sauce made with coconut milk and various spices.

Gurih (goo-reeh) – Umami or savory taste, highly valued in Indonesian cuisine.

I

Ikan Bakar (ee-kahn bah-kar) – Grilled fish marinated in spices, typically served with sambal.

Ikan Goreng (ee-kahn go-reng) – Fried fish, usually marinated with turmeric and other spices.

Ikan Pepes (ee-kahn peh-pes) – Fish seasoned with spices, wrapped in banana leaves, and steamed or grilled.

Indomie (in-do-mee) – Popular Indonesian instant noodle brand, often used generically for all instant noodles.

J

Jajanan (jah-jah-nan) – Street snacks or small bites, an important part of Indonesian food culture.

Jamu (jah-moo) – Traditional herbal medicines and drinks made from natural ingredients.

Jeruk Nipis (jeh-rook nee-pis) – Key lime, used for its acidity in many dishes and beverages.

Jengkol (jeng-kol) – Strong-smelling bean used in various dishes, particularly in West Java.

K

Kacang Hijau (kah-chang hee-jow) – Mung beans, used in both savory dishes and sweet desserts.

Kacang Tanah (kah-chang tah-nah) – Peanuts, ground for sauces or fried as snacks.

Kangkung (kahng-koong) – Water spinach, a popular leafy vegetable often stir-fried with garlic and chili.

Kapur Sirih (kah-poor see-reeh) – Slaked lime used in some traditional recipes and betel quid.

Kari/Kare (kah-ree/kah-ray) – Curry dishes influenced by Indian cuisine but adapted with local ingredients.

Kecap Manis (keh-chap mah-nees) – Sweet soy sauce, a fundamental condiment in Indonesian cooking.

Kemangi (keh-mahng-ee) – Indonesian basil, used fresh in salads and cooked dishes.

Kemiri (keh-mee-ree) – Candlenut, used as a thickening agent in many Indonesian dishes.

Kepiting Saus Tiram (keh-pee-ting sah-oos tee-rahm) – Crab in oyster sauce.

Ketoprak (keh-top-rahk) – Jakarta street food with vermicelli, tofu, bean sprouts, and peanut sauce.

Ketumbar (keh-toom-bar) – Coriander seeds, a common spice in Indonesian cuisine.

Kerupuk (keh-roo-pook) – Crackers made from starch and other ingredients, served as a side dish with meals.

Kluwek (kloo-wek) – Black nuts used in rawon and other dishes, giving a deep, dark color and unique flavor.

Kolak (ko-lahk) – Sweet dessert soup with bananas, sweet potatoes, and other ingredients in coconut milk.

Koya (ko-yah) – Powder made from ground prawn crackers and fried garlic, used as a topping for soups.

Krupuk (kroo-pook) – Deep-fried crackers made from starch (often with shrimp or fish flavoring).

Kuah (koo-ah) – Sauce or broth in a dish.

Kuning (koo-ning) – Yellow spice mixture primarily made with turmeric.

Kwetiaw (kway-tee-ow) – Flat rice noodles derived from Chinese cuisine, used in stir-fries and soups.

L

Labu Siam (lah-boo see-ahm) – Chayote, a light green squash used in soups and stir-fries.

Lalapan (lah-lah-pan) – Fresh vegetable accompaniment served with sambal, popular in Sundanese cuisine.

Laos (lah-os) – International name: galangal. Rhizome similar to ginger but with a stronger flavor, essential in many Indonesian dishes.

Lapis Legit (lah-pis leh-git) – Rich, multi-layered spice cake influenced by Dutch cuisine (also called spekkoek).

Lawar (lah-war) – Balinese dish of mixed vegetables with minced meat and grated coconut.

Lemper (lem-pair) – Glutinous rice rolls filled with seasoned chicken, fish, or meat.

Lengkuas (leng-kwas) – Galangal, a rhizome similar to ginger used in many Indonesian dishes.

Lontong (lon-tong) – Compressed rice cake wrapped in banana leaves, served with various dishes.

Lumpia (loom-pee-ah) – Spring rolls filled with bamboo shoots, vegetables, and sometimes meat.

M

Martabak Manis (mar-tah-bahk mah-nis) – Sweet thick pancake filled with chocolate, cheese, peanuts, and condensed milk.

Martabak Telur (mar-tah-bahk teh-loor) – Savory stuffed pancake with egg, green onions, and minced meat.

Masakan Padang (mah-sah-kahn pah-dahng) – Cuisine from Padang, West Sumatra, known for its rich and spicy flavors.

Mie Ayam (mee ah-yahm) – Chicken noodle dish with yellow wheat noodles topped with seasoned chicken.

Mie Goreng (mee go-reng) – Fried noodles with vegetables, meat, and spices.

Mie Kuah (mee koo-ah) – Noodle soup.

Moci/Mochi (mo-chi) – Glutinous rice cake filled with sweet paste, influenced by Japanese mochi.

N

Nasi (nah-see) – Cooked rice, the staple food of Indonesia.

Nasi Campur (nah-see chahm-poor) – Mixed rice dish with various side dishes.

Nasi Goreng (nah-see go-reng) – Fried rice, considered one of Indonesia’s national dishes.

Nasi Kuning (nah-see koo-ning) – Yellow rice colored with turmeric, served at celebrations.

Nasi Padang (nah-see pah-dahng) – Steamed rice served with various dishes from Padang cuisine.

Nasi Pecel (nah-see peh-chel) – Rice served with vegetable salad in peanut sauce.

Nasi Rawon (nah-see rah-won) – Rice served with beef soup blackened with keluak nuts.

Nasi Timbel (nah-see tim-bel) – Rice wrapped and cooked in banana leaves, typical of Sundanese cuisine.

Nasi Uduk (nah-see oo-dook) – Fragrant rice cooked in coconut milk, popular in Jakarta.

Nasi Ulam (nah-see oo-lahm) – Herb rice salad, particularly popular in East Java.

O

Orak-arik (o-rahk ah-reek) – Scrambling technique, particularly for eggs with vegetables.

Oseng-oseng (o-seng o-seng) – Stir-frying technique, particularly for vegetables with a small amount of sauce.

Onde-onde (on-day on-day) – Deep-fried glutinous rice balls filled with sweet mung bean paste and coated with sesame seeds.

Opor (o-por) – Coconut milk-based curry, typically made with chicken and popular during Eid.

Otak-otak (o-tahk o-tahk) – Grilled fish cake wrapped in banana leaves, popular in Sumatra.

P

Padang (pah-dahng) – Cuisine from West Sumatra, known for its rich and spicy flavors.

Pandan (pahn-dahn) – Aromatic tropical plant whose leaves are used to flavor many dishes.

Pangsit (pahng-sit) – Wonton dumplings filled with meat, served fried or in soup.

Pecel (peh-chel) – Vegetable salad with peanut sauce dressing, particularly popular in East and Central Java.

Pecak (peh-chahk) – Cooking method where grilled fish is served with a thick, spicy sauce.

Pedas (peh-dahs) – Spicy flavor, a characteristic of many Indonesian dishes.

Pepes (peh-pes) – Cooking method where ingredients are wrapped in banana leaves and steamed or grilled.

Perkedel (per-keh-del) – Indonesian potato fritters, derived from Dutch frikadel.

Petai (peh-tye) – Strong-smelling green beans often used in sambal or stir-fries.

Petis (peh-tis) – Black, sweet, and savory fermented paste made from shrimp, fish, or other seafood.

Pindang (pin-dahng) – Method of preserving and cooking fish by boiling it in salt and various spices.

Pisang Goreng (pee-sahng go-reng) – Fried bananas, often coated in batter.

Putu (poo-too) – Steamed rice cake with palm sugar filling and grated coconut topping.

R

Rabuk (rah-book) – Meat floss or shredded dried meat.

Rawon (rah-won) – East Javanese black beef soup darkened with keluak nut.

Rempeyek (rem-peh-yek) – Crispy cracker made from rice flour with peanuts or small fish.

Rendang (ren-dahng) – West Sumatran dish of meat (usually beef) slow-cooked in coconut milk and spices.

Rica-rica (ree-cha ree-cha) – Manadonese spicy cooking method using lots of chili, ginger, and lime leaves.

Rujak (roo-jahk) – Fruit and vegetable salad with spicy palm sugar dressing.

S

Sagu (sah-goo) – Sago palm starch, a staple food in Eastern Indonesia.

Salam (sah-lahm) – Indonesian bay leaf, used as an aromatic herb in many dishes.

Sambal (sahm-bahl) – Chili-based condiment or sauce, essential in Indonesian cuisine, with dozens of varieties.

Sambal Matah (sahm-bahl mah-tah) – Raw, spicy Balinese relish with shallots, lemongrass, chili, and lime.

Sambal Terasi (sahm-bahl teh-rah-see) – Chili sauce made with shrimp paste.

Sambal Tomat (sahm-bahl toh-maht) – Tomato-based chili sauce.

Santan (sahn-tahn) – Coconut milk, a fundamental ingredient in many Indonesian dishes.

Sate/Satay (sah-tay) – Skewered and grilled meat served with peanut sauce or other dipping sauces.

Sayur Asem (sah-yoor ah-sem) – Sour vegetable soup, especially popular in Sundanese cuisine.

Sayur Lodeh (sah-yoor loh-deh) – Vegetable soup in coconut milk.

Semur (seh-moor) – Meat stew (often beef) in sweet soy sauce, influenced by Dutch cuisine.

Serabi (seh-rah-bee) – Rice flour pancake, often topped with palm sugar syrup or coconut milk.

Serundeng (seh-roon-deng) – Spicy fried coconut granules used as a condiment or topping.

Siomay (see-oh-my) – Indonesian adaptation of Chinese shumai dumplings, usually served with peanut sauce.

Sop Buntut (sop boon-toot) – Oxtail soup, influenced by European cuisine but adapted with local spices.

Soto (so-to) – Traditional soup made with broth, meat, and vegetables with regional variations.

Soto Ayam (so-to ah-yahm) – Chicken soup with turmeric, giving it a characteristic yellow color.

Soto Betawi (so-to beh-tah-wee) – Jakarta-style beef soup with coconut milk.

Soto Madura (so-to mah-doo-rah) – Madura island style soup with beef and offal.

Soto Makassar (Coto Makassar) (so-to/cho-to mah-kah-sar) – Makassar-style beef soup with peanuts.

Soto Mie (so-to mee) – Noodle soup, particularly popular in West Java.

Srikaya (sree-kah-yah) – Sweet spread made from eggs, coconut milk, and sugar.

Sumsum (soom-soom) – Bone marrow, used in certain traditional dishes.

T

Tahu (tah-hoo) – Tofu, introduced by Chinese immigrants and now integral to Indonesian cuisine.

Tamarind/Asam Jawa (ah-sahm jah-wah) – Sour fruit used for flavoring in many dishes.

Tapai/Tape (tah-pie/tah-pay) – Fermented cassava or rice, can be eaten as is or used in desserts.

Tauco (tow-cho) – Fermented soybean paste, used as a flavoring.

Telor (teh-lor) – Egg, used in many Indonesian dishes.

Tempe (tem-pay) – Fermented soybean cake, a protein-rich staple of Indonesian cuisine.

Tempe Mendoan (tem-pay men-do-ahn) – Thin, soft fried tempeh coated in batter, especially popular in Banyumas.

Terasi (teh-rah-see) – Shrimp paste used as a flavoring in many dishes, particularly sambal.

Tongseng (tong-seng) – Javanese spicy mutton soup in coconut milk.

Tumis (too-mis) – Stir-frying cooking technique.

U

Udang (oo-dahng) – Shrimp or prawn, used in various dishes.

Ulek/Ulekan (oo-lek/oo-lek-an) – Mortar and pestle used to grind spices and make sambal.

Ungkep (oong-kep) – Cooking method where ingredients are simmered in spices before being fried.

Urap (oo-rahp) – Steamed vegetable salad with spiced grated coconut dressing.

W

Wajan (wah-jahn) – Indonesian wok used for stir-frying, deep-frying, and other cooking methods.

Warung (wah-roong) – Small family-owned food stall or small restaurant, an integral part of Indonesian food culture.

Wedang (weh-dahng) – Hot drinks, often herbal or spiced, particularly popular in Java.

Wedang Jahe (weh-dahng jah-hay) – Ginger tea, often sweetened with palm sugar.

Wedang Ronde (weh-dahng ron-day) – Warm ginger drink with glutinous rice balls filled with peanuts.

Regional Cuisine Terms

Betawi (beh-tah-wee) – Cuisine of the indigenous people of Jakarta, blending various influences.

Bugis (boo-gis) – Cuisine from Southern Sulawesi.

Javanese (jah-vah-neez) – Cuisine from Central and East Java, known for its sweet and savory flavors.

Manadonese (mah-nah-do-neez) – Cuisine from North Sulawesi, known for spicy dishes and abundant use of herbs.

Minangkabau/Padang (mi-nahng-kah-bow/pah-dahng) – Cuisine from West Sumatra, known for bold flavors and coconut milk.

Sundanese (soon-dah-neez) – Cuisine from West Java, known for fresh ingredients and raw vegetables.

Cooking Tools

Anglo (ahng-lo) – Traditional charcoal stove.

Bakul (bah-kool) – Bamboo rice container.

Cawan (chah-wahn) – Small cup or bowl.

Dandang (dahn-dahng) – Traditional steamer pot for rice.

Kendi (ken-dee) – Traditional water container made of clay.

Kukusan (koo-koo-sahn) – Conical bamboo steamer.

Parut (pah-root) – Grater, traditionally made from wood with metal teeth.

Ulekan & Cobek (oo-lek-ahn & cho-bek) – Mortar and pestle, used for grinding spices and making sambal.

Wajan (wah-jahn) – Traditional wok-like cooking pan.

Last updated: May 2025