Discover 11 Authentic Indonesian Side Dishes

Eager to bring the vibrant flavors of Indonesia to your kitchen? These 11 authentic side dishes are perfect for adding a touch of exotic comfort to any meal. Trust me, once you try them, you’ll be hooked!

Sambal Goreng Tempe

Zest up your kitchen with this vibrant Indonesian classic—Sambal Goreng Tempe. It's a fiery stir-fry that transforms humble tempeh into a flavor-packed dish with aromatic spices and chilies. Perfect for adding a protein punch to any meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Spice Paste

• Shallots – 3
• Garlic cloves – 2
• Red chilies – 3
• Ginger – 1 inch
• Turmeric – 1 inch
• Candlenuts – 2

For the Stir-fry

• Tempeh – 8 oz
• Oil – 3 tbsp
• Kaffir lime leaves – 2
• Lemongrass stalk – 1
• Salt – 1 tsp
• Sugar – 1 tsp
• Water – ¼ cup

Instructions

1. Cut tempeh into ½-inch cubes.
2. Heat 2 tablespoons of oil in a wok over medium-high heat.
3. Fry tempeh until golden brown, about 5 minutes. Remove and set aside. Tip: Fry in batches if needed to avoid overcrowding, which ensures even browning.
4. In a food processor, blend shallots, garlic, red chilies, ginger, turmeric, and candlenuts into a smooth paste. Add a splash of water if needed to help blend.
5. In the same wok, add 1 tablespoon of oil and sauté the spice paste over medium heat until fragrant, about 2 minutes. Tip: Keep the heat medium to prevent the garlic from burning.
6. Add kaffir lime leaves and lemongrass stalk (bruised), and stir for 30 seconds.
7. Return tempeh to the wok, add salt and sugar, and stir-fry until well coated, about 2 minutes. Tip: Adjust the amount of chilies to control spiciness.
8. Add water and cook until absorbed, about 3 minutes, stirring occasionally. The tempeh should be glossy and tender.
9. Remove from heat and discard lemongrass stalk and lime leaves if desired.

Make this dish a weeknight hero by pairing it with steamed rice and a side of crunchy cucumber salad. The tempeh soaks up the spicy, aromatic sauce, offering a delightful contrast of textures. It's a satisfying, plant-based meal that will have you craving more.

Gado-Gado

This Indonesian salad, Gado-Gado, is a vibrant mix of blanched vegetables and hard-boiled eggs, all tied together with a rich, creamy peanut sauce. It's a perfect way to enjoy a healthy, flavorful meal that comes together quickly. Today, I'll guide you through each step to ensure your sauce is silky and your veggies perfectly crisp.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Salad

• Cabbage – 2 cups, shredded
• Green beans – 1 cup, trimmed and halved
• Bean sprouts – 1 cup
• Carrots – 1 cup, julienned
• Firm tofu – 8 oz, cubed
• Hard-boiled eggs – 4, halved
• Vegetable oil – 2 tbsp, for frying

For the Peanut Sauce

• Peanut butter – ½ cup
• Coconut milk – ½ cup
• Soy sauce – 2 tbsp
• Brown sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Lime juice – 1 tbsp
• Sambal oelek – 1 tsp (optional)
• Water – ¼ cup (for thinning)

Instructions

1. Bring a large pot of water to a boil. Prepare a bowl of ice water.
2. Blanch the green beans for 2 minutes until bright green and tender-crisp, then transfer to the ice water to stop cooking. Drain and set aside.
3. Blanch the bean sprouts for 30 seconds, then shock in ice water and drain.
4. Blanch the shredded cabbage for 1 minute, then shock and drain. Set all blanched vegetables aside.
5. In a skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering.
6. Add the cubed firm tofu and fry for 4–5 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel-lined plate to drain.
7. In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, minced garlic, lime juice, and sambal oelek if using. Whisk over low heat until smooth and warmed through, about 3 minutes.
8. Add water gradually, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Keep warm.
9. Tip: For extra flavor, toast the peanuts before grinding if making sauce from scratch, but store-bought peanut butter works fine. Use full-fat coconut milk for a richer sauce.
10. Tip: Blanching vegetables in order of least to most delicate prevents overcooking. The ice water bath is crucial to stop the cooking process and lock in color and crunch.
11. Arrange the blanched cabbage, green beans, bean sprouts, julienned carrots, fried tofu, and hard-boiled egg halves on a serving platter.
12. Tip: For a beautiful presentation, fan the egg halves and group vegetables by color. Drizzle the warm peanut sauce generously over the salad just before serving.
13. Serve immediately, passing extra sauce on the side.

Biting into this salad, you'll experience a symphony of textures – crisp veggies, creamy sauce, and tender tofu. The peanut dressing is rich but balanced by the tangy lime and hint of spice. Serve it over steamed rice for a filling meal, or enjoy it on its own as a light lunch.

Krupuk Udang

Krupuk Udang are Indonesian shrimp crackers that puff up into light, crispy snacks when fried. Making them from scratch gives you control over flavor and texture. Follow these methodical steps to create your own batch at home.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Crackers

• Raw shrimp, peeled and deveined – 1/2 lb
• Tapioca flour – 1 cup
• Salt – 1 tsp
• Sugar – 1 tsp
• Garlic cloves – 2
• Water – 1/4 cup
• Vegetable oil for deep frying – as needed

Instructions

1. In a food processor, combine the peeled shrimp, garlic cloves, salt, sugar, and water. Pulse until a smooth paste forms, scraping down the sides as needed. This should take about 2 minutes. Tip: For a finer texture, use a blender instead.
2. Transfer the shrimp paste to a mixing bowl. Add the tapioca flour and stir with a spatula until a stiff dough comes together. If the dough seems too dry, add a teaspoon of water at a time until it holds. Tip: The dough should be smooth and not sticky.
3. Shape the dough into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap, twisting the ends to seal. Steam the wrapped log over boiling water for 30 minutes until firm to the touch. Tip: Ensure the steamer lid is covered with a cloth to prevent condensation from dripping onto the log.
4. Remove the steamed log and let it cool completely at room temperature, about 1 hour. Once cool, unwrap and slice into thin rounds, about 1/8-inch thick. Use a sharp knife for clean cuts. Tip: If slices stick, dip the knife in cold water between cuts.
5. Arrange the slices in a single layer on a baking sheet. Place the sheet in a 150°F oven for 1 hour to dry the slices completely. They should be hard and brittle with no soft spots. Tip: Drying is crucial for puffing; test one by frying if unsure.
6. Heat at least 2 inches of vegetable oil in a deep pot to 350°F. Fry the dried slices in small batches, without crowding, for about 2 minutes until they puff and turn golden brown. Drain on paper towels. Keep oil temperature steady between batches. Tip: Use a thermometer for accuracy; if oil is too cool, crackers won't puff.

Be sure to let the crackers cool completely before storing in an airtight container to maintain their crunch. Their ethereal, airy texture and intense shrimp flavor make them addictive on their own or paired with sambal. Try crushing them over noodle soups for an extra crunch.

Sayur Lodeh

Just imagine a comforting bowl of coconut vegetable stew that's both rich and healthy. This Sayur Lodeh is a staple Indonesian dish that brings together tender vegetables and creamy coconut milk with a hint of spice.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• Carrots – 1 cup, sliced
• Green beans – 1 cup, cut into 2-inch pieces
• Cabbage – 2 cups, shredded
• Firm tofu – 8 oz, cubed

Aromatics

• Shallots – 4, thinly sliced
• Garlic – 3 cloves, minced
• Fresh ginger – 1 inch, grated
• Fresh turmeric – 1 inch, grated
• Lemongrass – 2 stalks, bruised

Canned Goods

• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 1 cup

Seasonings

• Salt – 1 tsp
• Sugar – 1 tsp

Instructions

1. Heat 1 tablespoon of oil in a large pot over medium heat. Add shallots, garlic, ginger, and turmeric. Sauté until fragrant, about 2 minutes. Tip: Wear gloves if using fresh turmeric to avoid staining hands.
2. Add lemongrass stalks and stir for 30 seconds to release their aroma.
3. Add carrots and green beans. Cook for 3 minutes, stirring occasionally.
4. Pour in coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat to medium-low. Tip: Keep the heat low to prevent the coconut milk from curdling.
5. Add cabbage and tofu. Simmer for 10 minutes, until vegetables are tender. Tip: Feel free to substitute or add other vegetables like zucchini or sweet potato.
6. Season with salt and sugar. Stir well and remove from heat.
7. Serve hot over steamed rice.

Once you taste this, the creamy, aromatic broth will become a favorite. Serve it with steamed rice or rice noodles for a complete meal. The leftovers taste even better the next day!

Pecel

Very few dishes balance health and flavor as beautifully as Pecel, a traditional Indonesian salad of steamed vegetables drizzled with a spicy peanut sauce. This recipe guides you step by step to create a vibrant, nutrient-packed meal that's perfect for a light lunch or dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• Peanuts (roasted) – 1 cup
• Garlic – 2 cloves
• Red chili – 2
• Brown sugar – 2 tbsp
• Lime juice – 2 tbsp
• Salt – ½ tsp
• Water – ½ cup
• Green beans – 2 cups
• Bean sprouts – 1 cup
• Spinach – 2 cups
• Cabbage (shredded) – 1 cup

Instructions

1. Bring a pot of water to a boil for steaming. Tip: Use a steamer basket or metal colander lined with cheesecloth.
2. Place green beans in the steamer basket and steam for 3 minutes. They should be bright green and crisp-tender.
3. Add bean sprouts and steam for 1 minute. Avoid overcooking; they should remain crunchy.
4. Add spinach and cabbage, then steam for 2 minutes until the spinach is wilted and cabbage is tender.
5. Transfer the steamed vegetables to a serving plate and set aside.
6. In a blender, combine roasted peanuts, garlic, red chili, brown sugar, lime juice, salt, and water. Tip: For a smoother sauce, use roasted peanuts; raw peanuts require more blending.
7. Blend on high until smooth, scraping down the sides as needed. If the sauce is too thick, add water 1 tablespoon at a time until pourable.
8. Pour the peanut sauce generously over the steamed vegetables. Tip: For extra heat, stir in a pinch of cayenne pepper before serving.

With its crunchy vegetables and creamy, spicy sauce, Pecel is a delightful way to enjoy a nutrient-packed meal. Serve it over rice or as a side dish to grilled chicken or tofu.

Tahu Tempe Bacem

Dive into the heart of Indonesian cuisine with this Tahu Tempe Bacem recipe. It's a delightful way to transform simple tofu and tempeh into a sweet and savory dish that's perfect as a snack or side. The key is in the aromatic marinade and the careful frying technique.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Marinade and Frying

• Firm tofu – 1 block (about 14-16 oz)
• Tempeh – 1 block (8 oz)
• Sweet soy sauce (kecap manis) – ½ cup
• Brown sugar – 2 tablespoons
• Shallots – 3 medium, thinly sliced
• Garlic – 4 cloves, minced
• Ground coriander – 1 teaspoon
• Tamarind paste – 1 tablespoon
• Water – 1 cup
• Salt – 1 teaspoon
• Vegetable oil – for shallow frying (about ½ cup)

Instructions

1. Slice the tofu and tempeh into ½-inch thick rectangles. Set aside.
2. In a small bowl, combine sweet soy sauce, brown sugar, tamarind paste, and ½ cup of water. Stir until the sugar dissolves. Set aside.
3. Heat a saucepan over medium heat. Add a splash of oil, then sauté the shallots and garlic until fragrant, about 2 minutes.
4. Add the ground coriander and stir for 30 seconds until aromatic.
5. Pour the soy sauce mixture and the remaining ½ cup of water into the saucepan. Add the salt and stir. Bring to a gentle boil.
6. Add the tofu and tempeh pieces to the saucepan, ensuring they are submerged. Reduce heat to low and simmer uncovered for 20 minutes, turning occasionally, until the liquid is mostly absorbed and the pieces are glazed. (Cooking tip: Slow simmering allows the flavors to deeply penetrate the tofu and tempeh; don't rush this step.)
7. Remove the tofu and tempeh from the pan and transfer to a plate. Let them cool slightly, then pat dry with paper towels. (Cooking tip: Patting dry ensures a crispy exterior when frying.)
8. In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering, about 350°F. (Cooking tip: Test the oil by dipping a wooden chopstick; if bubbles form around it, the oil is ready.)
9. Carefully add the tofu and tempeh pieces in a single layer (do not overcrowd). Fry until golden brown on each side, about 2-3 minutes per side. (Cooking tip: Frying in batches maintains oil temperature and prevents soggy results.)
10. Transfer the fried tofu and tempeh to a paper-towel-lined plate to drain excess oil.

Rich in savory-sweet flavor, this Tahu Tempe Bacem pairs wonderfully with steamed rice and fresh vegetables. The exterior is delightfully crispy while the inside remains tender and infused with the aromatic marinade. For a refreshing contrast, serve with a side of cucumber and tomato slices.

Rujak

Known for its bold contrast of sweet, sour, and spicy, Rujak is an Indonesian fruit salad that wakes up your palate. This version uses a palm sugar and tamarind dressing balanced with bird's eye chili for heat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the dressing

• Palm sugar (grated) – 3 tbsp
• Tamarind paste – 2 tbsp
• Water – 2 tbsp
• Bird's eye chili (finely chopped) – 1
• Salt – ¼ tsp
• Shrimp paste (optional) – ½ tsp

For the fruit salad

• Green mango (julienned) – 1 cup
• Cucumber (diced) – 1 cup
• Jicama (julienned) – 1 cup
• Pineapple (diced) – 1 cup

Instructions

1. In a small bowl, combine 3 tbsp grated palm sugar, 2 tbsp tamarind paste, 2 tbsp water, 1 finely chopped bird's eye chili, and ¼ tsp salt. Whisk until the sugar dissolves completely. Tip: If palm sugar is hard, grate it using a microplane or chop it finely before measuring.
2. If using, stir in ½ tsp shrimp paste until well incorporated. Shrimp paste adds a savory umami depth, but you can skip it for a vegan version.
3. Prepare the fruits: Peel and julienne the green mango and jicama into matchstick pieces. Dice the cucumber and pineapple into ½-inch cubes. Tip: Choose firm, slightly underripe fruits for the best texture—they hold up better in the dressing.
4. Place all prepared fruits (1 cup each) in a large mixing bowl. Toss gently to combine.
5. Pour the prepared dressing over the fruit mixture. Use a spatula to toss everything until the fruit is evenly coated. Tip: Taste and adjust the heat by adding more chili if desired, but remember the dressing will intensify after a few minutes.
6. Serve immediately at room temperature. Rujak is best enjoyed fresh while the fruits are still crisp. Do not refrigerate after dressing, as the acid will soften the fruit.

For a truly refreshing experience, serve Rujak as a crunchy side dish to grilled chicken or fish. The sweet-sour-spicy dressing contrasts beautifully with the fruit's natural sugars, making every bite a flavor explosion.

Bubur Ayam

Every morning, a warm bowl of Bubur Ayam brings comfort and joy. This Indonesian chicken porridge is a hearty breakfast dish that's both soothing and flavorful. Let me guide you through making it step by step.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Rice – 1 cup
• Chicken breast – 1 lb
• Ginger – 2-inch piece
• Garlic – 4 cloves
• Chicken broth – 6 cups
• Soy sauce – 2 tbsp
• Salt – 1 tsp
• White pepper – ½ tsp
• Green onions – 3 stalks
• Fried shallots – ¼ cup

Instructions

1. Rinse 1 cup of rice under cold water until water runs clear; drain.
2. In a large pot, combine drained rice, 6 cups chicken broth, and 2-inch piece of ginger (smashed). Bring to a boil over high heat.
3. Once boiling, reduce heat to low and simmer, stirring occasionally, for 30 minutes until rice is broken down and porridge is thick. (Tip: Stir every 5 minutes to prevent sticking.)
4. While porridge cooks, place 1 lb chicken breast in a separate pot, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes until cooked through.
5. Remove chicken from pot, let cool slightly, then shred with two forks. (Tip: For easier shredding, let the chicken cool for 5 minutes.)
6. After porridge has simmered 30 minutes, stir in shredded chicken, 2 tbsp soy sauce, 1 tsp salt, and ½ tsp white pepper. Cook for another 5 minutes to meld flavors. (Tip: Taste and adjust seasoning if needed, but keep measurements as given.)
7. While porridge finishes, slice 3 green onions thinly and set aside.
8. Serve hot porridge in bowls, topped with green onions and ¼ cup fried shallots. (Optional: add a hard-boiled egg halved on top.)

Garnished with crispy shallots and fresh scallions, this Bubur Ayam is a symphony of textures and flavors. The creamy porridge pairs perfectly with the savory chicken and crunch. Serve it for breakfast or any time you need a comforting meal.

Kerupuk Jengkol

Kicking off with a unique Indonesian snack, Kerupuk Jengkol are crispy chips made from jengkol seeds. This recipe transforms the pungent bean into a crunchy, addictive treat perfect for adventurous snack lovers.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Chips

• Jengkol seeds, fresh – 1 lb
• Salt – 1 tbsp
• Water – 4 cups
• Vegetable oil – 4 cups

Instructions

1. Peel the jengkol seeds and slice them thinly, about 1/8 inch thick. A mandoline helps achieve uniform slices for even cooking.
2. In a large bowl, dissolve 1 tbsp salt in 4 cups water to create a brine.
3. Place the jengkol slices in the brine and soak for 30 minutes. This reduces bitterness and helps the chips crisp up.
4. Drain the slices and pat them thoroughly dry with a clean kitchen towel. Excess moisture will cause spattering.
5. In a deep pot, heat 4 cups vegetable oil to 350°F. Use a thermometer to maintain temperature; too low and chips absorb oil, too high and they burn.
6. Fry the slices in small batches (about 1/2 cup each) for 3–4 minutes, stirring occasionally, until golden brown and crispy. Do not overcrowd the pot.
7. Using a slotted spoon, transfer the fried chips to a paper-towel-lined plate to drain excess oil.
8. Sprinkle lightly with additional salt while still warm, if desired. Let cool completely before storing in an airtight container.

Layered with a unique earthy flavor, these chips are best enjoyed with a spicy sambal dipping sauce. Their crunchy texture makes them a perfect snack for adventurous eaters or a conversation-starting appetizer.

Nasi Goreng Kambing

A beloved Indonesian street food, Nasi Goreng Kambing combines fragrant fried rice with tender, savory goat meat. The key is using cold, day-old rice and a generous splash of sweet soy sauce. This step-by-step guide will help you recreate the bold, aromatic flavors at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

• Vegetable oil – 3 tbsp
• Shallots – 3, thinly sliced
• Garlic – 3 cloves, minced
• Red chili – 2, thinly sliced (optional)
• Cooked goat meat – 1 cup, shredded or diced
• Cooked white rice – 3 cups, cold and day-old
• Sweet soy sauce (kecap manis) – 2 tbsp
• Soy sauce – 1 tbsp
• Salt – ½ tsp
• Ground white pepper – ¼ tsp

Instructions

1. Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add the sliced shallots and cook, stirring frequently, until softened and lightly golden, about 2 minutes.
3. Add the minced garlic and sliced chili; stir for 30 seconds until fragrant—don't let the garlic burn.
4. Increase heat to high and add the cooked goat meat. Stir-fry for 1-2 minutes until the meat is heated through and slightly crispy at the edges.
5. Add the cold cooked rice to the wok. Use a spatula to break up any clumps and spread the rice into an even layer.
6. Drizzle the sweet soy sauce and regular soy sauce over the rice; toss and stir constantly to coat every grain. Tip: Use a scooping motion to incorporate the sauces evenly.
7. Season with salt and white pepper. Continue to stir-fry for 3-4 minutes, until the rice is hot and has a slightly smoky aroma (wok hei). Tip: Don't stir too often—let the rice sit for a few seconds between tosses to develop a light char.
8. Taste a grain of rice and adjust seasoning if needed. Remove from heat.
9. Transfer the nasi goreng to a serving plate. Garnish with sliced cucumber, fried shallots, or a fried egg if desired.

Don't be shy with the sweet soy sauce—it gives the rice its signature dark color and savory-sweet balance. Serve with a side of acar (quick pickles) or a crispy fried egg on top for an extra satisfying meal. This dish tastes even better the next day, so make extra for lunch tomorrow!

Lalapan

Known for its vibrant freshness, Lalapan is a simple Indonesian salad of crisp lettuce and aromatic herbs, served with a spicy sambal for dipping. This recipe breaks down the classic approach into easy steps. You'll learn to build layers of flavor without cooking the greens.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• Romaine lettuce – 1 head
• Fresh basil leaves – 1 cup
• Fresh mint leaves – 1 cup
• Fresh cilantro leaves – 1 cup
• Red chili peppers – 6
• Shallots – 4
• Garlic – 2 cloves
• Shrimp paste – ½ tsp
• Lime – 1
• Salt – ½ tsp
• Sugar – ½ tsp
• Vegetable oil – 1 tbsp

Instructions

1. Wash the lettuce and herbs thoroughly, then dry them. Arrange on a serving platter. Tip: For extra crispness, soak the lettuce in ice water for 10 minutes before draining.
2. Slice the red chili peppers, shallots, and garlic. Heat vegetable oil in a small skillet over medium heat. Add the shallots and garlic; sauté until fragrant, about 2 minutes. Add the sliced chilies; cook for 1 minute more.
3. Transfer the cooked aromatics to a mortar or food processor. Add shrimp paste, juice of the lime, salt, and sugar. Pound or pulse until a coarse paste forms. Tip: For a milder sambal, remove the chili seeds before slicing.
4. Spoon the sambal into a small serving bowl. Place the bowl alongside the greens. Tip: Use freshly squeezed lime juice for the brightest flavor.

Keep this dish in mind for a refreshing summer meal. The cool crunch of greens paired with the fiery sambal is a delightful contrast. Serve it as a side with grilled meats or enjoy as a light, healthy lunch.

Conclusion

Pretty amazing, right? These Indonesian sides add so much flavor to any meal. I hope you give them a try—your taste buds will thank you! Which one are you most excited to make? Drop a comment below and don’t forget to pin this collection for later.