Sate Madura is a popular Indonesian skewered meat dish that originates from the island of Madura, located just northeast of Java. It is one of the most widely recognized regional variations of sate in Indonesia, known for its distinctively rich, sweet-savory peanut sauce and smoky, charcoal-grilled aroma.

Typically made with small cuts of chicken or beef, the meat is marinated, skewered onto bamboo sticks, and grilled over hot coals while being brushed with a glaze that often includes sweet soy sauce, garlic, and shallots. What sets sate Madura apart from other styles is the generous use of thick, dark kecap manis and the robust, slightly caramelized peanut sauce that is poured over the cooked skewers just before serving, often accompanied by fried shallots and rice cakes called lontong. 

Sate Ponorogo is a regional satay dish originating from Ponorogo, a regency in East Java, Indonesia. It is a distinct variation of Indonesian chicken satay, known for its specific marination technique, longer and thinner meat slices, and rich peanut sauce that differs from the versions found in Central Java or Jakarta.

The chicken is sliced in broad, flat pieces instead of cubes, allowing it to absorb the marinade more effectively and cook evenly on skewers. The preparation of sate Ponorogo begins with marinating chicken pieces in a mixture of shallots, garlic, coriander, candlenuts, turmeric, galangal, salt, and a generous amount of sweet soy sauce or palm sugar-based seasoning. 

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. 

This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation method in which the chicken is pressed by a pestle in order to make the meat more tender.

Some versions tenderize the chicken after frying, at the same time coating it with sambal. The dish is served with extra sambal on the side, usually accompanied by fresh vegetables, tempeh, tofu, and rice. Although it hails from East Java, ayam penyet is found throughout the country and is also popular in Singapore.

Nasi gandul is a richly flavored rice dish that hails from the town of Pati in Central Java, Indonesia. It features steamed rice served with tender slices of beef or offal in a thin, aromatic coconut milk-based gravy, typically infused with spices such as coriander, garlic, shallots, cumin, and cinnamon.

The dish is often likened to a lighter version of gulai or a more brothy rendition of beef rendang, with its signature feature being the delicate balance between savory, sweet, and creamy elements. The name "gandul", which means "hanging" in Javanese, is believed to reference the way vendors once carried their food, suspended on bamboo poles over the shoulder, but over time, the name became synonymous with the dish itself. 

Indonesian chicken stew is based on an aromatic combination of coconut milk and numerous spices such as lemongrass, tamarind, cinnamon, galangal, palm sugar, coriander, garlic, and shallots. The dish is typically prepared with bone-in pieces such as thighs or drumsticks, or sometimes even a whole chicken that is cut into pieces.

The dish is usually associated with Java and it belongs to a wider group of opor dishes that employ the coconut milk braising technique. Opor ayam is typically enjoyed at Eid al-Fitrat – a religious festival that celebrates the end of Ramadan. 

Predominantly sweet, slightly robust, and deliciously spicy, tongseng is an authentic Indonesian meat stew, typically goat, cooked with kecap manis (sweet soy sauce), shredded cabbage, tomatoes, and coconut milk. It is commonly regarded as a combination of satay, meat skewers, and gulai, Indonesian curry.

This Javanese delicacy is replete with exotic herbs and spices that give it an exquisite flavor, while the coconut milk gives it a smooth, creamy texture. Beef, mutton, and even chicken are alternatives to the goat meat. Also, it is not uncommon to leave the bones and offal of the meat while cooking the dish for a richer flavor. 

Sate kelinci is a skewered rabbit meat dish originating from the highland regions of Central Java, Indonesia, particularly popular in areas such as Tawangmangu, Lembang, and around the slopes of Mount Merapi. This variant of Indonesian sate features tender cuts of rabbit grilled over charcoal and typically served with either a savory soy-based sauce or a spiced peanut sauce, depending on local preference.

The meat is usually marinated in a mixture of garlic, coriander, salt, and sweet soy sauce before being skewered and grilled, giving it a subtly sweet, smoky, and mildly gamey flavor that distinguishes it from more common versions made with chicken, beef, or goat. 

Bakso Solo is an Indonesian meatball dish that originates from Solo (Surakarta). While bakso (Indonesian meatballs made primarily from beef and tapioca flour) is popular across the country, bakso Solo is recognized for its light, clear broth, delicately seasoned, and its smooth, bouncy-textured meatballs.

Typically, bakso Solo is served with a combination of vermicelli noodles (bihun) and yellow egg noodles, along with tofu, fried wontons, boiled eggs, or even bakso urat (meatballs with tendon for extra texture). The clear beef broth is made from slow-simmered beef bones, enhanced with garlic, shallots, pepper, and sometimes a hint of nutmeg or celery leaf.