Gulai Daun Singkong (curry cassava leaves)

I grew up for a number of years in Congo with my parents, and one of the dishes we ate nearly everyday was cassava leaves, sometimes cooked with peanuts, and I used to love them.

So I was very glad that a common type of leaf vegetable you’ll find in Indonesian cuisine are cassava leaves. Cassava leaves are actually toxic if you eat them raw, but they are delicious when cooked, and have a slight leathery texture to them.

Where: The best curry cassava leaves I had in Jakarta was at Rumah Makan Medan Baru; Address: Jalan Krekot Bunder No. 65, Pasar Baru, Sawah Besar, Jakarta; Open hours: 9 am – 9 pm daily; Prices: Ou total bill was 406,000 IDR ($30.69) for many dishes.

Asinan (pickled vegetable salad)

Asinan is a snack that includes pickled fruits or vegetables, but in a number of different forms and styles depending on which region of Indonesia you’re in.

When I was hanging out with Hey Theresia, a local Indonesian food blogger, we stopped for a plate of Asinan Betawi, a Jakarta version of asinan. The vendor chopped up a bunch of pickled and blanched vegetables, then added on a couple of fried noodle crackers, and then doused the snack in a sweet and salty fruity tasting sauce. It was a very interesting mix, including lots of sour and salty flavors.

Where: Right outside the entrance of Ragusa Es Italia ice cream shop; Address: Kav 3-5, Komplek Pertokoan Duta Merlin, Jalan Gajah Mada, Jakarta, Indonesia (not far from the National Monument in Jakarta).

Nasi Goreng (fried rice)

If you read any Indonesian food guide or guidebook, likely one of the most famous foods they will mention is Indonesian fried rice, known better as nasi goreng. Although just wok fried rice with a host of salty seasonings, this simple hot and fresh cooked single plate meal is a popular street food throughout Indonesia.

For myself, while nasi goreng simply can’t compete with curries and more flavorful rich dishes, I do find Indonesian nasi goreng quite enjoyable from time to time, and it makes an easy cheap meal. When you find an Indonesian street food cart that sells nasi goreng, they can usually make it with whatever ingredients you see in their cabinet – vegetables, chicken, egg, and stink beans (my personal recommendation).

The rice is stir fried, often in a little margarine and oil, seasoned with crushed chili sambal and garlic and the ingredients, then mixed with kecap manis which gives the fried rice its unique Indonesian touch. You’ll seriously find nasi goreng street food cards just about everywhere you look in Jakarta and across Indonesia. My favorite version to order nasi goreng with with stink beans and a fried egg – for me it’s the ultimate fried rice.

Where: Any street food stall where you see “nasi goreng” written, and you will see it all over Indonesia. In Jakarta you can try the legendary goat fried rice at Nasi Goreng Kambing Kebon Sirih.

Pempek (fishcakes)

One of the prized Indonesian foods originating from Palembang (in the south of Sumatra), pempek is a unique type of fishcake, that’s very popular as a snack in Jakarta as well.

The recipe for the fishcakes or fish balls not only includes pureed fish, but also tapioca starch to give it a chewy bouncy texture. The pempek are then usually deep fried (although you can get them grilled as well), and served with noodles and a sauce that’s sweet, salty, and sour. I have never been a huge meatball / fishball fan, but I have to admit that pempek was pretty good. I loved the bouncy texture and the flavorful sauce they are eaten with.

Where: I had pempek at a restaurant called Pempek Palembang & Otak – Otak 161 and they have multiple locations around Jakarta; Address: Jalan Boulevard Raya Blok FW I No. 26, Kelapa Gading, Jakarta; Open hours: 11 am – 8 pm daily.

Sayur Asem (sour soup)

Sayur asem is a sour tamarind soup that reminded me a lot of Filipino sinigang or a number of southern Thai sour soups, because it was very sour from tamarind. Known as a Sundanese and Betawi dish in Western Java, sayur asem is a sour tamarind soup, sometimes prepared with meat stock or fish stock, that can include a mixture of different vegetables like corn, chayote, and water morning glory.

Living and eating in Thailand, I’m a huge lover of sour soups, and when I had my first spoonful of sayur asem, I immediately knew it was my kind of the dish. It’s one of those sour soups that makes you almost squint when you sip it because it’s so sour.

Where: Warung Mak Dower serves fantastic Betawi dishes in Jakarta. Address: Jl. Pemuda No. 72, Rawamangun, Jakarta; Open hours: 9 am – 9 pm daily; Prices: 140,800 IDR for a full spread of dishes.

Chicken porridge

From blue-collar workers to government ministers, almost everyone starts their day with this rice gruel, a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers.

Outside Java variations can include corn, cassava and fish, while a sweeter version -- for those who prefer not to start their day with a blast of chili -- is made with mung beans.

Bubur Ayam Mang H Oyo, Jl. Sulanjana No.30, Bandung, Jawa Barat

Sambal (chili sauce)

Although I have already mentioned sambal dozens of times in this food blog, I think due to its importance in Indonesian cuisine (and my personal love and obsession for it), it’s one of the most important components of many Indonesian meals – either in the cooking or served as a side sauce.

There are about as many different recipes or types of sambal as there are islands in Indonesia, but a classic sambal might include chilies, garlic, shallots, and other local ingredients, all puréed using a mortar and pestle. Some sambals are spicy and salty, others are more sweet, and some sambals are based upon local herbs and spices only available in that specific region.

You’ll find sambal on the table of just about every restaurant in Indonesia you eat at, and if they don’t have any available, if you ask for some, they will make a simple sambal as soon as you ask. To me, sambal is something I look forward to consuming with every Indonesian meal. And it’s not only because I’m a chili lover, but also because I think the diversity and variations of different sambals is a reflection of just how diverse Indonesia and its food are.

Where: You’ll be served sambal with just about any Indonesian food you eat in Indonesia… that’s part of the reason why I love Indonesia so much.