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What to eat in Malang? Where to eat in Malang? 8 Traditional Foods You Have To Try in Malang

The best traditional dishes in Malang and the best authentic restaurants that make them, recommended by industry professionals.
Last update: Sun Apr 20 2025
8 Traditional Foods You Have To Try in Malang
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01

Meat Soup

MALANG, Indonesia
4.0
Bakwan malang
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As its name suggests, bakwan Malang is an Indonesian dish that originated in the city of Malang, and it is closely associated with bakso - another well-known Indonesian meatball soup. Both bakso and bakwan Malang derive from the Indonesian-Chinese culinary tradition, and since Indonesia is predominantly a Muslim country, the meatballs are usually made with beef or chicken.


The two dishes share some similarities, but bakwan Malang is characterized by the addition of fried wontons (bakwan). Although it consists of common and inexpensive ingredients, the dish combines typical Indonesian flavors that are enjoyed both by locals and tourists.

MOST ICONIC Bakwan malang

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02

Meat Soup

SURABAYA, Indonesia
4.4
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Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup is usually made with slow-braised beef and other traditional Indonesian ingredients such as lime leaves, lemongrass, ginger, and chili. However, the key element is buah kluwek, the Indonesian black nut.


This unusual Indonesian spice is highly toxic when raw, and always needs to be fermented before consumption. It is ground with other ingredients and spices, giving the dish its earthy and sour taste and the unique dark black color. The origin of the dish is believed to be the city of Surabaya, the capital of East Java. 

MOST ICONIC Rawon

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03

Sauce

EAST JAVA, Indonesia
4.3
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Indonesian pecel may refer to a fragrant peanut sauce or a combination of the sauce and various vegetables, when it is commonly referred to as a salad. The base of the sauce is prepared with roasted peanuts and spices that typically include chili peppers, palm sugar, garlic, tamarind juice, shrimp paste, kaffir lime leaves, salt, and kencur, an aromatic ginger variety.


Usually associated with Java, the sauce is characterized by its distinctive combination of sweet and spicy flavors. When served with rice, the dish goes under the name nasi pecel.

MOST ICONIC Pecel

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04

Rice Dish

EAST JAVA, Indonesia
4.1
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Nasi pecel is a Javanese rice dish that brings together a colorful array of lightly blanched vegetables served over steamed rice and generously topped with a rich, aromatic peanut sauce, originating from Central and East Java, particularly in cities like Madiun, Kediri, and Blitar.


At the heart of the dish is the pecel sauce, a slightly coarse, deep brown peanut dressing made from roasted peanuts, chili peppers, garlic, tamarind, coconut sugar, and makrut lime leaves, pounded or blended into a thick, fragrant paste. The result is a sauce that is bold yet balanced, with a satisfying heat and a subtle citrusy lift that complements the freshness of the vegetables. 

MOST ICONIC Nasi pecel

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05

Meat Dish

JAVA, Indonesia
4.4
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Satay is a traditional dish consisting of skewered meat that's served with a sauce on the side. All types of meat can be used to make satay, even some exotic varieties such as crocodile or snake meat. In most cases, the meat is marinated before grilling.


Marinades vary, but typically include dark soy sauce, sugar, garlic, lime juice, and other seasonings. It is believed that satay originated in the Indonesian region of Java and that it was developed under the influence of Muslim traders who migrated from India. 

MOST ICONIC Satay

06

Snack

INDONESIA
4.4
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Kripik are small chips from Indonesia, prepared in sweet and savory versions. They are made with fish, vegetables, or fruit, in some cases the exotic ones such as taro, breadfruit, jackfruit, and snake fruit. The chips are deep-fried in vegetable oil until crispy.


The most popular varieties include kripik singkong (cassava chips) and kripik pisang (banana chips). Kripik belongs to the group of krupuk, which are larger chips, while kripik is smaller, but has more variety in its ingredients, so almost any fruit, tuber, vegetable, or nut can be incorporated into kripik. 

MOST ICONIC Kripik

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07

Street Food

MADURA ISLAND, Indonesia
4.6
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Sate Madura is a traditional dish and a type of sate originating from the island of Madura, hence the name. The dish is prepared with chicken or mutton pieces that are placed onto skewers and grilled. This type of sate is different from most other types since the meat is cut into thinner chunks than usual.


The skewers are accompanied by a dark sauce made with a combination of kecap manis (sweetened soy sauce), palm sugar, fried shallots, shrimp paste, peanut paste, candlenuts, salt, and garlic. If made with chicken, the dish is served in peanut sauce, while the mutton version often comes served in kecap manis. 

MOST ICONIC Sate Madura

08
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Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili peppers.


After it's been marinated, the meat is placed on skewers that are larger and thicker than the ones used for chicken satay as the texture and thickness of mutton or goat is tougher than chicken. The skewers for sate kambing are usually made from bamboo. 

MOST ICONIC Sate kambing

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