If you’re reading this from Singapore, chances are you’re already a fan of Indonesian cuisine. Because who can resist a plate of spicy ayam penyet or a rich beef rendang? We’re neighbors, after all, and our food cultures are beautifully intertwined!
But let’s be real for a second—as much as we love the popular Indonesian dishes found in the hawker centers of Geylang Serai or the malls of Orchard Road, they barely scratch the surface of what the Indonesian archipelago has to offer.
Indonesia has over 17,000 islands, and each one brings something unique to the table. While Singapore has mastered the “classics,” there are many traditional Indonesian dishes and street food gems that have yet to make the leap across the Malacca Strait. We’re talking about textures, rare spices, and regional specialties that you can only experience by hopping on a short flight and diving headfirst into the local food scene.
Ready to go on a culinary adventure that goes beyond the typical? Here is Bob’s list of 10 Indonesian dishes to try that you’ll be hard-pressed to find in the Lion City!
Also Read: 9 Authentic Foods in Lombok You Need to Try
Indonesian Foods You Can’t Find in Singapore
Tempe Mendoan
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In Singapore, you usually see tempeh sliced thin and fried until it’s cracker-crisp. But in Indonesia, specifically Central Java, we do things differently with tempe mendoan. Unlike its crunchy cousin, mendoan is dipped in a thick, spiced rice flour batter with lots of sliced spring onions and fried briefly (the word “mendo” actually means “half-cooked”).
The result? A soft, floppy, and savory delight that’s best enjoyed piping hot with a bite of fresh bird’s eye chili or a dip in sweet soy sauce (kecap manis). It’s one of the most popular Indonesian dishes for snacking, and once you try the soft version, you might never go back to the crispy one!
Seblak
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If you love your spice and chewy textures, seblak is going to be your new obsession!
Hailing from Bandung, this dish is a chaotic, in a good way, mix of soaked raw crackers, eggs, vegetables, and proteins like sausages or chicken feet, all cooked in a fiery broth flavored with kencur (aromatic ginger).
It’s one of those typical Indonesian dishes that defines modern street food culture. The pungent, earthy aroma of the kencur gives it a flavor profile that is totally different from the spicy soups you find in Singapore. Trust Bob, it’s warm, chewy, and incredibly addictive!
Mie Kocok
While Singapore has great beef noodles, mie kocok hits different! This Sundanese specialty features flat yellow noodles served in a rich, clear beef tendon soup. The name “kocok” (shaken) comes from the way the noodles are shaken in a metal strainer before serving.
What makes it special is the generous amount of kikil (chewy beef tendon) and bean sprouts, topped with a squeeze of lime and some fried shallots. It’s clean, hearty, and the ultimate comfort food for a rainy day in Bandung!
Also Read: Kids Will Love ‘Em! 5 Delicious Finger Foods for Picnic Ideas
Gemblong
Photo: Andi Ariesda via Vecteezy
Moving on to the sweet side, let’s talk about gemblong. These are deep-fried palm sugar-coated rice flour cakes. They are crunchy on the outside thanks to the hardened sugar glaze, and wonderfully chewy on the inside.
It’s one of the classic Indonesian dishes often enjoyed with a cup of hot tea in the afternoon. Finding the perfect balance of coconut-infused dough and dark palm sugar is an art form you have to taste to believe!
Tahu Sumedang
You might think, “It’s just fried tofu, right?” Wrong! Tahu Sumedang is a legend for a reason. These small cubes of tofu are deep-fried until the outside is incredibly airy and crisp, while the inside remains creamy and hollow.
In Indonesia, you’ll often see vendors selling these in woven bamboo baskets (besek) at bus terminals or roadside stops. The experience of popping these hot, salty snacks into your mouth while biting into a raw green chili is a core Indonesian memory you seriously need to unlock!
Wedang tahu
Now, you might be thinking, “Wait, isn’t this just tau huay?” Not quite! While the silken tofu looks similar to what you find in Singapore, wedang tahu is served in a very intense, spicy ginger and palm sugar syrup (wedang means “hot beverage”).
Instead of the light, sweet syrup used in SG, this Indonesian version is designed to warm your body from the inside out. It’s a common sight in Yogyakarta and Semarang, usually sold by street vendors in the early morning or chilly evenings.
Also Read: Top 14 Things to Do in Malang for Couples & Families
Coto Makassar
If you’re wondering what food is famous in Indonesia beyond Java, look no further than South Sulawesi. Coto Makassar is a robust beef soup made with a unique thickener: ground roasted peanuts.
The broth is dark, nutty, and incredibly savory, filled with various cuts of beef and offal. It’s traditionally eaten with buras (rice cakes cooked in coconut milk and wrapped in banana leaves) rather than plain rice. The depth of flavor in this bowl is unlike any Malay or Indonesian dish currently trending in Singapore.
Bakpia
Photo: Tyas Indayati via Freepik
Ask anyone what they bring back from Yogyakarta, and they’ll say bakpia. These are small, round, flaky pastries traditionally filled with sweetened mung bean paste, though modern versions now include chocolate, cheese, and even durian.
While they might look like some Chinese pastries in SG, the texture of the thin, multi-layered skin and the specific sweetness of the fillings make them uniquely Indonesian. They are the perfect “souvenir” food!
Surabi/Serabi
Photo: Anton Tezar via Pexels
Forget your Western pancake style because surabi is where it’s at! These are traditional small pancakes made from rice flour and coconut milk, cooked in small clay pots over charcoal.
There are two main styles: the Sundanese version (surabi: often savory with toppings like oncom) and the Solo version (serabi: thin, crispy edges with a creamy center). The smoky aroma from the clay pot is something you just can’t replicate in a modern kitchen!
Colenak
Last but not least, colenak! The name is an abbreviation of “dicocol enak” (tasty when dipped). It consists of roasted fermented cassava (peuyeum) served with a thick, sweet sauce made from shredded coconut and palm sugar. It’s smoky, tangy, and sweet all at once—a true representation of the complex flavors found in traditional Indonesian dishes.
Also Read: 7 Best Street Foods in Jakarta That You’ll Definitely Adore!
Time for a Foodie Pilgrimage to North Sumatra!
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Hungry yet? Bob thought so! While these dishes are scattered across the islands, Indonesia’s culinary map is vast, and there’s no better place to start your exploration than the breathtaking Highlands of North Sumatra.
Between hunting for the best local mie gomak or arsik, you’ll need a place to rest that’s just as iconic as the food, right? Imagine waking up to the mist over Lake Toba, the largest volcanic lake in the world, with a cool breeze and a hot cup of Sumatran coffee in hand!
If you’re planning a getaway to escape the hustle of Singapore, we’ve got the perfect spots for you. Whether you want to be right in the heart of the action or tucked away in nature, Bobocabin offers a high-tech glamping experience that you won’t find anywhere else.
You can stay at Bobocabin Kaldera, Toba, which is perched overlooking the majestic Lake Toba, giving you front-row seats to one of the most beautiful views in Southeast Asia. Alternatively, Bobocabin Patra Parapat, Toba is perfectly situated for those who want to explore the local culture of Parapat while enjoying the comfort of our signature smart cabins.
Ready to taste the real Indonesia? Your journey starts with a comfortable stay. Download the Bobobox app today to book your cabin, get exclusive deals, and start ticking these delicious dishes off your foodie bucket list!
Writer: Ratna Asih
Featured photo: Patlivia Nuswantito via Vecteezy
