This article is part of the series on
Indonesian cuisine Masakan Indonesia
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
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See also History Etiquette Cookbook: Cuisine of Indonesia
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Indo cuisine is afusion cooking and cuisine tradition, mainly existing inIndonesia and theNetherlands, as well asBelgium,South Africa andSuriname. This cuisine characterized offusion cuisine that consists of originalIndonesian cuisine withEurasian-influences—mainlyDutch, alsoPortuguese,Spanish,French andBritish—and vice versa. Nowaday, not onlyIndo people consume Indo cuisine, but alsoIndonesians andDutch people.

The Dutch colonial families through their domestic servants and cooks were exposed to Indonesian cuisine, as the result they developed a taste for native tropical spices and dishes. A notable Dutch East Indies colonial dish isrijsttafel, the rice table that consists of 7 to 40 popular dishes from across the colony. More an extravagant banquet than a dish, the Dutch colonials introduced the rice table not only so they could enjoy a wide array of dishes at a single setting but also to impress visitors with the exotic abundance of their colony.^[1]

Through colonialism the Dutch introduced European dishes such asbread,cheese, barbecuedsteak andpancake. As the producer of cash crops;coffee and tea were also popular in the colonial East Indies. Bread,butter andmargarine, sandwiches filled with ham, cheese or fruit jam,poffertjes,pannenkoek andDutch cheeses were commonly consumed by colonial Dutch andIndos during the colonial era. Some of the native upperclassningrat (nobles) and a few educated native were exposed to European cuisine, and it was held with high esteem as the cuisine of upperclass elite of Dutch East Indies society. This led to the adoption and fusion of European cuisine into Indonesian cuisine. Some dishes which were created during the colonial era are Dutch influenced: they includeselat solo (Solo salad),bistik jawa (Javanese beef steak),semur (from Dutchsmoor),sayur kacang merah (brenebon) andsop buntut (oxtail soup). Cakes and cookies also can trace their origin to Dutch influences; such as kue bolu (tart),pandan cake, lapis legit (spekkoek), spiku (lapis Surabaya),klappertaart (coconut tart), andkaasstengels (cheese cookies).Kue cubit commonly found in front of schools and marketplaces are believed to be derived from poffertjes.^[2]

Indo culinary culture has made an enduring impact on Dutch society. There is no other place outside Indonesia with such an abundance of Indonesian food available.^[3] Indos played a pivotal role in introducing bothIndonesian cuisine and Indo fusion cuisine to the Netherlands, making it so popular that some consider it an integral part of Dutch cuisine.^[4] TheCountess C.van Limburg Stirum writes in her book "The Art of Dutch Cooking" (1962):here exist countless Indonesian dishes, some of which take hours to prepare; but a few easy ones have become so popular that they can be regarded as "national dishes". She provides recipes for dishes that have become commonplace in the Netherlands:nasi goreng (fried rice),pisang goreng (fried bananas),lumpia goreng (fried spring rolls),bami (fried noodles),satay (grilled skewered meat),satay sauce(peanut sauce), andsambal ulek (chilli paste).^[4] Most towns in the Netherlands will have an Indies or Indonesian restaurant andtoko (shop). Even most Chinese restaurants have added Indonesian dishes to their menu such asbabi panggang (roasted pork), and many now call themselvesChinese Indies Restaurants.^[3]

• Acar,pickled vegetables or fruits, usually made from different vegetables such ascucumber,carrots,cabbage,shallots,bird's eye chili andyardlong beans, which are pickled invinegar, sometimes added withkaffir lime to addcitrus aroma, and also driedchillies.
• Ayam kodok, stuffed androastedchicken, commonly served as a holiday staple duringChristmas and other special occasions.^[5]
• Babi kecap, pork belly braised in sweet soy sauce.
• Babi panggang, grilled or roasted pork dish served with a tomato-based sauce.
• Bakpau, Indonesian adaptation ofChinesebaozi, filled withmeat (usually mincedpork, mincedbeef or dicedchicken),chocolate,cheese, sweetmung bean paste orred bean paste
• Bami, wheat basednoodles, generally prepared and topped with minced chicken or pork seasoned insoy sauce, green vegetables and a bowl ofbroth.
• Bamischijf, snack food consisting of a slice ofbami, breaded and deep-fried.^[6]
• Bistik jawa, Javanesebeef steak, a European-influenced dish fromSolo. This dish almost similar toselat solo.
• Brenebon,red kidney bean soup, sometimes mixed with pig's trotters, beef or chicken.
• Friet sate,French fries served withsatay. This term also refers to French fries topped withpeanut sauce.
• Gado-gado, kind of boiled or blanched vegetablessalad inpeanut sauce.
• Klappertaart, coconut cake made fromflour,sugar,milk,butter, as well ascoconut flesh and juice.^[7]
• Kochi, dumpling made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.
• Lumpia, fried or steamed freshspring rolls, made of thin paper-like or crepe-like pastry and fillings.
  • Lumpia goreng, friedspring roll (lumpia) snack.
• Nasi goreng, fried rice withkrupuk orsambal.
• Nasi rames,Indo take onJavanese dish of mixed rice.
• Nasischijf, deep-friedsteamed rice, consisting ofnasi goreng inside a crust ofbreadcrumbs.
• Pastel tutup,Shepherd's pie made with chicken and several vegetables such as carrot, green peas and boiled eggs, all topped with mashed potatoes.
• Perkedel, friedpatties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish.
• Pisang goreng, snack made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil.
• Roti bakar, sandwich toast with various fillings.
• Roti gambang, rectangular shaped brownbread with sesame seeds, flavoured withcinnamon andpalm sugar.^[8]
• Satay, skewered grilled meat. The popular types of satay in Indo cuisine, includes chicken, pork, goat and croquette satay.
• Satay sauce, peanut sauce.
• Selat solo, salad consisting of stewed beef, lettuce, carrot, green bean, and potato chips or French fries in sweet spiced dressing
• Semprong,wafer snack made by clasping egg batter using an iron mold (waffle iron) which is heated up on a charcoal stove.
• Semur, meat stew (mainlybeef), that is braised in thick browngravy. The main ingredient used in semur gravy is sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, sometimes pepper, coriander, cumin and cinnamon might be added.
• Shepherd's pie, traditional dish with meat and mashed potatoes with the addition of soy sauce, oyster sauce, Chinese mushrooms and garlic.
• Spekkoek, layered cake contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine.

• Cuisine of Indonesia
• Chinese Indonesian cuisine
• Javanese cuisine
• Malay cuisine
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• Dutch fusion cuisine
• European cuisine

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