This is list of

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

condiments A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separate ...

Sambals

* Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil. Minang ''sambal balado'' often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy. * Sambal colo-colo – sambal from Maluku region. It consists of chili, tomato pieces,

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...

s, and

lime Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a color between yellow and green Lime may also refer to: Botany ...

it has a chiefly sour taste. It is suitable for barbecue dishes, especially fish. * Sambal dabu-dabu – sambal consists of coarsely chopped tomatoes,

calamansi Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, ...

or known as ''lemon cui'' or ''jeruk kesturi'', shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt. * Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients. * Sambal kacang – sambal of mixture of chili with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for '' nasi uduk'', ''ketan'', or ''

otak-otak ''Otak-otak'' (lit. brains in Malay and Indonesian) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. ''Otak-otak'' is traditionally served steamed or grilled, encased within the leaf parcel it ...

''. The simple version only employ ''cabe rawit'' chilli, crushed fried peanuts and water. * Sambal matah – raw shallot and lemongrass sambal. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice. * Sambal petai – sambal of mixture of red chili, garlic, shallot, and ''

petai ''Parkia speciosa'', the bitter bean, twisted cluster bean or stink bean, is a plant of the genus ''Parkia'' in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a ra ...

'' green stinky bean as the main ingredients. * Sambal petis – sambal that uses chili,

shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eithe ...

, peanuts, young banana, herbs and spices. * Sambal rica-rica – hot sambal that uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken. * Sambal tempoyak – sambal made from fermented durian called ''

tempoyak Tempoyak ( Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by taking the fl ...

''. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. * Sambal tuktuk – ''andaliman'' ( Sichuan pepper) and ''aso-aso'' fish (dried and preserved

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

) sambal from

North Sumatra North Sumatra ( id, Sumatra Utara) is a province of Indonesia located on the northern part of the island of Sumatra. Its capital and largest city is Medan. North Sumatra is Indonesia's fourth most populous province after West Java, East Java and ...

. * Sambal tumpang – sambal made from the mixture of chili pepper, other spices and ''semangit'' (old and pungent)

tempeh Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, ''Rhizopus ...

. * Sambal ulek – raw chili paste (bright red, thin and sharp tasting).

Sauces and pastes

Belacan Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eith ...

– shrimp paste, prepared from small shrimp from the

Acetes ''Acetes'' is a genus of small shrimp that resemble krill, which is native to the western and central Indo-Pacific, the Atlantic coast of the Americas, Pacific coast of South America and inland waters of South America. Although most are from mar ...

species, known as ''rebon''. * Cuka (palm vinegar) – vinegar as condiment. * Kecap asin (soy sauce) – salty soy sauce. *

Kecap manis Sweet soy sauce ( id, kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar or jaggery. ''Kecap manis ...

(sweet soy sauce) – sweetened aromatic soy sauce. * Kecap manis sedang (medium sweet soy sauce) – medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than sweet soy sauce. * Kecap ikan (fish sauce) – semi-solid condiment made from fish or krill that have been fermented and coated in salt. * Kecap inggris (Worcestershire sauce) – fermented sauce made of anchovies and spices. * Lengkare – savoury and sweet shrimp paste, similar to ''

terasi Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then ferm ...

''. * Mayones (mayonnaise) – thick cold condiment or dressing commonly used in

sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...

es,

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

s or

fritter A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...

s, such as ''

selat solo Selat is a village in the Batang Hari Regency in the Jambi Province of Sumatra, Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of ...

'', ''bistik jawa'' and ''

gorengan A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory va ...

''. * Minyak wijen (sesame oil) – edible

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fat ...

derived from

sesame seed Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

s. *

Moster Moster is a former municipality in the old Hordaland county, Norway. The municipality existed from 1916 until 1963, when it was merged into the new, larger municipality of Bømlo. The administrative centre of the municipality was the village o ...

(mustard) – paste or sauce made from

mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...

s. * Pasta asam jawa (tamarind paste) – paste condiment made of

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...

. *

Petis Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are eith ...

or hae ko – black coloured shrimp paste that popular in Java, commonly used in

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...

dishes, ''

rujak Rujak ( Indonesian spelling) or Rojak ( Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. The most popular variant in all three countries is a salad composed of a mixture of sliced fruit an ...

'', ''

laksa Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coco ...

'', or ''

popiah Popiah () is a Fujianese/ Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. ''The dish is'' made by the people and diaspora of ...

''. * Petis ikan (fish paste) – salty dark fish paste. * Saus kacang (peanut sauce) – sauce made from ground roasted or fried peanuts, commonly used in ''

pecel Pecel (, Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, usually eaten with carbs (steamed rice, ''lontong'' or ''ketupat''). The simplicity of pecel preparation and its cheap price have contributed to its popul ...

'', ''

nasi pecel Nasi pecel is an Indonesian rice dish from Java served with pecel (cooked vegetables and peanut sauce).

'',

satay Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ha ...

, ''

gado-gado ''Gado-gado'' (Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and ''lontong'' (rice wrapped in a banana leaf), served with a pe ...

'' or ''

ketoprak ''Ketoprak'' ( jv, ꧋ꦏꦺꦛꦺꦴꦥꦿꦏ꧀, Kethoprak) is a theatrical genre of Java featuring actors who may also sing to the accompaniment of the gamelan. It draws its stories from Javanese history and romances and in this differs from ...

''. * Saus tiram (oyster sauce) – oyster sauce with dark coloured. * Saus tomat (tomato ketchup) – sweet and tangy sauce made from

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es, sugar, and vinegar, with seasonings and spices. *

Tauco Tauco, Taucu, Taotjo or Tauchu () is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in orde ...

– paste made from preserved fermented yellow soybeans, commonly used in ''tahu tauco'', '' swike'', ''kakap tahu tausi'' or '' cah kangkung''. *

Terasi Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then ferm ...

– dried shrimp paste, usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. *

Tapai ''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the ...

– traditional

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

condiment made of rice or other starchy foods, usually used as condiment or topping in sweet dessert, such as ''

es campur Es campur (Indonesian for "mixed ice") is an Indonesian cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. served in shaved ice, syrup and condensed milk. In Indonesia, es campur is sold from humb ...

'' and ''

es doger Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. It is a specialty of Bandung, West Java. The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with ...

''. *

Tempoyak Tempoyak ( Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by taking the fl ...

– fermented

durian The durian (, ) is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognised ''Durio'' species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the onl ...

made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation.

Relishes and pickles

Acar Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar' ...

– vegetable pickle consists of

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

bird's eye chili Bird's eye chili or Thai chili (Thai: ''prik ki nu'', พริกขี้หนู, literally "mouse dung chili" owing to its shape) is a chili pepper, a variety from the species ''Capsicum annuum'' native to Mexico. Cultivated across Southea ...

, yardlong beans,

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

, dried

chillies Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

, and

pineapple The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...

s. * Budu – fermented anchovies sauce. *

Cincalok Cincalok is a Malay dish that originated in Malacca, Malaysia, consumed by Malay, Peranakan and Kristang. It can trace its origin during Portuguese occupation of Malacca. In Malacca, the shrimp is called udang geragau. This dish made up of f ...

– fermented small shrimps or krill.Achmad DI, Nofiani R, Ardiningsih P. 2013. ''KARAKTERISASI BAKTERI ASAM LAKTAT Lactobacillus sp. RED1 DARI CINCALOK FORMULASI''. Pontianak: FMIPA Universitas Tanjungpura. *

Lalab ''Lalab'' (Sundanese: , ''Lalab'') or ''lalap/lalapan'' (Indonesian) is a Sundanese raw vegetable salad served with ''sambal terasi''. It is a popular Sundanese vegetable dish originated from West Java & Banten, Indonesia. There are no set ru ...

– slices of fresh vegetables as relish or garnish on the side of main dishes, such as slices of cucumber, tomato, cabbage, lettuce and

lemon basil Lemon basil, hoary basil, Thai lemon basil, or Lao basil,Dorothy Culloty (''Ocimum'' × ''africanum'') is a hybrid between basil (''Ocimum basilicum'') and American basil ('' Ocimum americanum''). The herb is grown primarily in northeastern Afr ...

, Usually also include

sambal Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indo ...

chili paste, such as in the presentation of ''

ayam penyet Ayam penyet ( Javanese for smashed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against the mortar to make it softer, and is served with ...

'' and '' pecel lele''. *

Nata de coco ''Nata de coco'', also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by '' Komagataeibacter xylinus''. Originating i ...

– jelly-like food condiment produced by the

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

coconut water Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As growth continue ...

, which gels through the production of microbial cellulose by ''

Komagataeibacter xylinus ''Komagataeibacter xylinus'' is a species (biology), species of bacteria best known for its ability to produce cellulose, specifically Bacterial cellulose, bacterial cellulose. History and taxonomy The species was first described in 1886 by Adri ...

''. * Tongcai – preserved salted vegetables, commonly used in ''

bakso Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word ''bakso'' may refer to a single meatball or the complete dish of meatball soup. '' ...

'' and '' mi bakso''. *

Urap ''Urap'' (sometimes spelled ''urab'' or in its plural form ''urap-urap'') is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cui ...

– steamed vegetables mixed with seasoned and spiced grated coconut.

Garnishes, sprinkles and toppings

* Abon (meat floss) – dried meat product with a light and fluffy texture similar to coarse cotton. It can be made from beef, chicken or fish. *

Bawang goreng Bawang goreng is an Indonesian crispy fried shallots condiment, a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. It is quite similar to crisp fried onion. Ingredients Compared to onion, shallots are much smaller i ...

(fried shallots) – crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture. *

Hagelslag Sprinkles are very small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally ...

or meses (sprinkles) – very small pieces of confectionery used as a decoration or to add texture to foods such as breads, ''

roti bakar ' (lit. "grilled bread") refers to toast, usually prepared with grilled white bread, in both the Indonesian and Malay languages. The dish is a popular breakfast food as well as tea time snack in countries like Brunei, Indonesia, and Malaysia. H ...

'',

doughnut A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franc ...

s or ice cream. *

Kerisik Kerisik, nyo gule (Terengganu), nyo gulo (Kelantan), mumbu or mumbu masak (Sarawak) is used in Malaysian, Indonesian and Singaporean cooking. Coconut is grated, toasted, then ground to a paste. It is sometimes referred to as coconut butter. It ...

– sprinkle condiment made from coconut with dark brown colour, commonly used in Malay cuisine, such as ''

rendang Rendang ( ; ) is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and th ...

'' and ''

''. *

Kismis The sultana is a "white" (pale green), oval seedless grape variety also called the sultanina, Thompson Seedless (United States), Lady de Coverly (England), and oval-fruited Kishmish (Iraq, Iran, Israel, Palestine, Pakistan, Afghanistan, India) ...

(raisin) – dried

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, ...

s, commonly garnished on ''

nasi kebuli Nasi kebuli ('; ar, الرز الكابلى; ) is an Indonesian variation of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee). It is popular among the Arab community in Indonesia and Be ...

''. *

Muisjes (; ) is a traditional Dutch bread topping. While customary on bread, they are traditionally eaten on ''beschuit'', or rusk. Muisjes is a registered trademark of Koninklijke De Ruijter BV. ''Muisjes'' are made of aniseeds with a sugared and col ...

– topping condiment that made of aniseeds with a sugared and colored outer layer, commonly used in

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

as topping. * Seledri (celery) – celery leaf used as garnish and sprinkled upon food, such as upon ''

bubur ayam Bubur ayam (Indonesian for "chicken congee") is an Indonesian chicken congee. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, '' tongcay'' (preserved salted vegeta ...

'' chicken rice porridge. *

Serundeng Serundeng refers to a side dish or condiment to accompany rice in Indonesian and Malay languages. Serundeng may taste sweet, or hot and spicy according to recipe variants. Its best known variant is an Indonesian preparation of sautéed grat ...

– grated coconut sauteed and spiced, can be served with beef, sprinkled on '' soto'', or eaten with sticky rice. *

Vlokken Vlokken (Netherlands, Dutch for Wiktionary:flake, flakes), also chocoladevlokken, is a commonly used sandwich topping in the Netherlands. A ''vlok'' is made of chocolate and is curved, its size is about 0.5 cm x 2 cm x 0.1 cm. (app ...

– chocolate flakes, commonly used as sandwich topping.

''Krupuk'' and ''kripik''

Amplang ''Amplang'', also known as ''kerupuk kuku macan'', is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ''ikan tenggiri'' (wahoo) or any type of Spanish mackere ...

– savoury fish cracker snack, made from

wahoo Wahoo (''Acanthocybium solandri'') is a scombrid fish found worldwide in tropical and subtropical seas. It is best known to sports fishermen, as its speed and high-quality flesh makes it a prized and valued game fish. In Hawaii, the wahoo is kno ...

or any type of

Spanish mackerel Scomberomorini is a tribe of ray-finned saltwater bony fishes that is commonly known as the Spanish mackerels, seerfishes or seer fish. This fish closely resembles the King Mackerel. This tribe is a subset of the mackerel family (Scombridae) – ...

. *

Emping Emping (also known as arifin) are a type of Indonesian chips, a bite-size snack kripik cracker, made of ''melinjo'' or ''belinjo'' (''Gnetum gnemon'') nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are availa ...

– crackers made from flattened ''

Gnetum gnemon ''Gnetum gnemon'' is a species of ''Gnetum'' native to southeast Asia and the western Pacific Ocean islands, from Mizoram and Assam in India, south and east through Indonesia and Malaysia to the Philippines, Fiji, and Hawaii in the United States ...

'' seeds. *

Kemplang ''Kemplang'' is an Indonesian traditional savory fish cracker (''krupuk ikan'') snack commonly found in southern parts of Sumatra, Indonesia. Kemplang crackers are commonly made of ''ikan tenggiri'' (wahoo) or any type of Spanish mackerel, mixe ...

– savoury fish cracker snack, made from

or any type of

, similar to amplang cracker. * Keripik – chips or crisps, bite-size snack crackers that can be savoury or sweet. *

Kerupuk ''Krupuk'' ( Javanese), ''kerupuk'' ( Indonesian), ''keropok'' ( Malay), ''kroepoek'' (Dutch) or ''kropek'' ( Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, ...

– deep fried crackers made from

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...

and other ingredients. ** Kerupuk ikan – krupuk snack made from starch and fish. ** Kerupuk kulit – cow, buffalo or pork skin crackers. ** Kerupuk udang – krupuk snack made from starch and prawn. *

Rempeyek Rempeyek or peyek is a deep-fried savoury Indonesian- Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is ''peyek kacang'' ("peanut peyek") ...

– cracker snack made from flour with other ingredients, bound or coated by crispy flour batter. *

Rengginang ''Rengginang'' or ''ranginang'' is a kind of Indonesian thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried ''rengginang'' is deep fried wit ...

– rice cracker, made from cooked glutinous sticky rice and seasoned with spices.

Spreads

* Selai kacang (peanut butter) – spread made from ground and dry-roasted peanuts. * Selai serikaya (coconut jam) – sweet creamy coconut spread made from coconut milk, duck or chicken eggs, sugar and pandan leaf.

Gallery

File:Nasi Goreng Pete Kambing.JPG, ''

Nasi goreng ''Nasi goreng'' (English pronunciation: ) is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia ...

'' with various condiments includes; ''

emping Emping (also known as arifin) are a type of Indonesian chips, a bite-size snack kripik cracker, made of ''melinjo'' or ''belinjo'' (''Gnetum gnemon'') nuts (which are seeds). Emping crackers have a slightly bitter taste. Emping snacks are availa ...

'' cracker,

fried shallots Bawang goreng is an Indonesian crispy fried shallots condiment, a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. It is quite similar to crisp fried onion. Ingredients Compared to onion, shallots are much smaller i ...

, ''

acar Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar' ...

'' pickles and ''

lalab ''Lalab'' (Sundanese: , ''Lalab'') or ''lalap/lalapan'' (Indonesian) is a Sundanese raw vegetable salad served with ''sambal terasi''. It is a popular Sundanese vegetable dish originated from West Java & Banten, Indonesia. There are no set ru ...

''. File:Asinan Betawi Sarinah.JPG, '' Asinan betawi'' with

krupuk ''Krupuk'' ( Javanese), ''kerupuk'' (Indonesian), ''keropok'' (Malay), ''kroepoek'' (Dutch) or ''kropek'' ( Tagalog) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, w ...

as condiment. File:Laksa Betawi 2.jpg, ''

'', lemon basil and ''bawang goreng'' on top of laksa betawi as garnishing. File:Kerak Telor.jpg, '' Kerak telor'' with

on top. File:Nasi Kebuli Jakarta.JPG, Goat ''

'' with

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

s as garnishing. File:Indonesian bakso, with noodle and bean sprouts, April 2018 (03).jpg, '' Mi bakso'' with tongcai and

. File:Soto Mie Bogor 2.JPG, ''

Soto mi ''Soto mie'', ''Soto mi'', or ''Mee soto'' is a spicy Indonesian cuisine, Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. ''Mie'' means noodle made of flour, salt and egg, while ''soto (food), soto'' refers to ...

'' sprinkled with

and

. File:Mutton satay from H. Faqih, Jombang, 2017-09-19 01.jpg, Mutton satay in

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut s ...

. File:Hagelslag chocolate sprinkles.jpg,

sprinkled on top of

es. File:Es Doger 1.JPG, ''

Es doger Es doger is an Indonesian coconut milk-based shaved ice beverage with pinkish color often served as a dessert. It is a specialty of Bandung, West Java. The main, or base, part is sugared sweet coconut milk-based ice in pink syrup, served with ...

'' with cassava

tapai ''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the ...

References

{{Lists of prepared foods Condiments *

Condiments A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separate ...

Sambals

Sauces and pastes

Relishes and pickles

Garnishes, sprinkles and toppings

''Krupuk'' and ''kripik''

Spreads

Gallery

See also

References