50 Delicious and Affordable Indonesian Specialties

41. Sate Lilit (Bali)

Minced meat seasoned with spices, wrapped around lemongrass stalks, and grilled.

42. Nasi Campur Bali (Bali)

White rice with shredded chicken, lawar, satay, and sambal matah.

43. Lawar (Bali)

A mixture of grated coconut, minced meat, and vegetables with special seasoning.

44. Se’i (NTT)

Traditional smoked meat served with sambal lu’at.

45. Jagung Bose (NTT)

Old corn boiled with coconut milk and nuts.

Indonesian Specialties from Papua and Maluku

Papua and Maluku offer dishes rich in seafood and strong local culture.

Eastern Indonesian cuisine is characterized by the use of local ingredients such as sago and seafood, in contrast to the western region which relies more on rice. Sago is used in dishes such as papeda and sagu lempeng, as well as yellow fish soup cooked with turmeric and lime.

In the study Ethnoscience on Papeda (2024) by Tohe, Sriyati, Liliawati, and colleagues, papeda, a sago porridge typical of Maluku and Papua, is discussed as a representation of local wisdom that is rich in educational value.

This study describes the traditional process of making papeda, from scraping the sago trunk, washing the starch, to heating, which not only reflects the techniques of processing local staple foods but also explains the relevant chemical concepts in the process. The following are some of the names of typical foods from Papua and Maluku:

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