Tempeh (fermented soybean)

Tempeh (which is also spelled tempe) is a preserved soybean cake, that’s kind of similar to tofu, but it uses whole soybeans and it’s fermented in a loaf sized shape. Tempe is very nutritious, packed full of protein and fiber.

One of the most common ways tempe is cooked is deep fried or pan fried. It can be eaten as a snack, or as a part of a greater meal, and dipped into sambal chili sauce for extra flavor. To me, tempeh often has a slight sour taste, and a starchy texture. And also because of its protein content and vitamins it makes a great meat substitution, so it’s a favorite Indonesian vegetarian food.

Where: You’ll find tempeh from street food carts to restaurants, especially restaurant that specialize in deep fried items.

Gorengan

Fry it, and they will come.

Or simply "fried foods," gorengan are the most prolific snacks in all of Indonesia.

Street carts typically offer crispy golden nuggets of tempe, cassava and tofu, as well as fried bananas, sweet potatoes, vegetables fritters made from shredded carrot, cabbage and bean sprouts and fermented soybean cakes.

Any kaki lima which serves an oil-stained news-wrapping gorengan topped with a handful of green chili

Bebek Goreng (fried duck)

Just like the small flavorful fried chickens in Indonesian food, bebek goreng, which is deep fried duck, is not that much different, apart from being duck. They are often very small, but you wouldn’t trade the flavor of the small country ducks for a fat one.

I will admit that the bebek goreng I ate in Jakarta was pretty intensely greasy and salty, but it would be a lie for me to say that I didn’t thoroughly enjoy every single bite all the way down to the bone. The duck was deep fried until crispy, even all the way through the skin to the meat some of it was crispy. Served with rice, an assortment of raw herbs like lemon basil (maybe to cut the grease), and not forgetting the sambal chili sauce, Indonesian bebek goreng is a true treat of a meal.

Where: Bebek Goreng H. Slamet is a legendary restaurant in Jakarta for deep fried duck, it’s greasy but delicious. There are a number of locations around Jakarta; Prices: 28,000 IDR ($2.11) per set per set.aa

Pepes ikan

You can get your tuna out of a can -- or you can eat it the right way.

Pepes signifies the steaming of food in banana leaves, which gives it an earthy flavor that works well with the rich Manadonese spices (woku) it's coupled with.

When matched with tuna the result is a dense, fiery dish that holds its distinct flavors, but should be eaten gingerly.

Beautika, Jl. Hang Lekir No. 1, Kebayoran Baru; +62 21 722 6683

Gado-gado (peanut sauce salad)

Gado gado, which is a vegetables and compressed rice salad, made with peanut sauce (or cashew nut sauce) dressing, is one of the most common Indonesian street foods available. Although technically a salad or mix, gado gado, especially when it contains compressed rice cakes, is actually quite filling and can be eaten as a main dish, or a snack.

When you step up to a street food cart that serves gado gado, the vendor will first mix up the peanut sauce on a flat slightly rounded stone mortar. Once the sauce is ready, a mixture of steamed vegetables like bean sprouts, water morning glory, and long beans, along with tofu, soybean cakes, and sometimes lontong (compressed rice cakes). The nut sauce makes the salad rich hearty, while the vegetables contribute a mix of different textures.

Gado gado is served at all different types of Indonesian restaurants, but according to this article on the Wall Street Journal, it’s traditionally served as a street food, specifically from mobile kaki lima street food carts. Around Jakarta, anytime you see gado gado written on the side of a food cart, you can grab a stool and order, sit and enjoy. Also, gado gado is one of the few vegetarian dishes commonly available.

Where: Gado-gado is one of the most famous and common Jakarta street food dishes and you’ll find it everywhere. There’s a guy called Andy, who sets up outside of City Walk Sudirman mall, and he a delicious version.

Kerak Telor (rice egg snack)

Kerak telor is an old style Betawi Indonesian food, that includes both sticky rice and egg, fried in a pancake or omelette shape and topped with fried shredded coconut and fried shallots. I personally think it’s one of the most interesting and fun snacks to watch being prepared.

In order to make kerak telor, the vendor takes a handful of soaked sticky rice and places it on the bottom of a charcoal heated wok. An egg goes in, and then at just the right time, the entire wok is flipped over (and somehow the rice cake miraculously doesn’t fall out) and roasted over the fire. For me, this was one snack that was more fun to watch being made than to eat.

Where: You’ll often find kerak telor at public areas like around the National Monument in Jakarta and Fatahillah Square in mid to late afternoon.

Durian (King of Fruits)

Similar to stink beans, I just couldn’t leave durian off this food guide because I think it’s just one of the ultimate natural things in the entire world… and it’s definitely considered the King of Fruits in Indonesia. Jakarta is not nicknamed “the Big Durian,” for no reason.

You’ll find an abundance of fresh durian around Jakarta, many of which come from Medan or Palembang, or other islands as well. Along with eating a fresh durian, there are also many different durian treats, like durian cake, durian ice cream, and the very popular and refreshing es campur durian, durian flavored mixed shave ice. Also, be sure to check out my friend Lindsay’s amazing Jakarta durian guide.

Where: I had a few Medan and Palembang durians along Mangga Besar road in the evening.