One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is reminiscent of the more famous Chinese dumpling, its distinguishable characteristic is that it is fried, not steamed.

The most common fish used to make the dish is wahoo, but tuna, mackerel, and even prawns can also be used. Potatoes, tofu, or cabbage are also occasionally added to the dish. Batagor is the perfect snack because of the way it is served. When fried, the dumplings are cut into small bite-sized pieces and covered in peanut, soy, and chili sauce with a splash of lime juice. 

Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are deep-fried.

This tempeh variety is only shortly fried, creating a crispy outer layer, while the tempeh remains soft and juicy. The name of the dish stems from Banyumasan language in which mendo roughly translates as half-cooked. This tempeh is best served with sambal, other types of chili-based dips, or kecap manis—Indonesian sweet soy sauce. 

These traditional, small-sized Indonesian pancakes are usually prepared with rice flour and coconut milk. The pancakes are incredibly versatile, they come in sweet and savory versions, and can be adapted with wheat flour and various toppings such as sugar, bananas, crushed peanuts, jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions also include meat, sausages, or ice cream.

Serabi pancakes are found throughout Java, but they are usually associated with the cities of Bandung and Solo. They are typically accompanied by strawberry, durian, or coconut-based kinca syrup, and are mainly sold as a quick and convenient street food. 

Lemper is a savory snack from Indonesia made by stuffing glutinous rice with either seasoned shredded chicken, fish, or abon (meat floss) which is then rolled in a banana leaf or tinfoil and by doing so, it is transformed into a perfectly packaged snack.

The chicken-filled lemper version is called lemper ayam, while other versions similar to lemper include, for example, semar mendem, which is also shredded chicken with glutinous rice, but it is wrapped in a thin omelet.

Rujak is a traditional Indonesian fruit and vegetable salad, known for its bold combination of sweet, spicy, sour, and savory flavors. A beloved street food and household dish across Indonesia, Malaysia, and Singapore, rujak typically consists of fresh tropical fruits and raw vegetables, tossed or dipped in a thick, spicy palm sugar and tamarind dressing.

Unlike Western fruit salads, rujak is distinct for its complex flavor balance, with the dressing often made from palm sugar (gula Jawa), tamarind paste, peanuts, salt, shrimp paste (terasi), and bird’s eye chilies, creating a deeply umami, tangy, and fiery sauce. 

Bakpia pathok is an Indonesian delicacy that consists of a round, slightly flattened pastry filled with a sweet mung bean mixture. The pastry is characterized by a soft and flaky texture, while its interior, containing the filling, has a pasty consistency that perfectly adheres to the dough.

Its name derives from a suburb area in the city of Yogyakarta called Pathok, where the production of these pastries initially began. Apart from the traditional mung bean filling, bakpia pathok can nowadays be made with chocolate, cheese, and exotic fruits such as pineapple or durian fruit. 

Kerak telor is a traditional omelet and a specialty of the Betawi people in Jakarta and West Java. The omelet is usually served as a snack and consists of glutinous rice that’s cooked with chicken or duck eggs. Once done, the omelet is sprinkled with serundeng (fried shredded coconut), dried shrimp, and fried shallots.

This dish is often prepared by street vendors who serve it from their carts during the annual Jakarta Fair.

Arem-arem is a Indonesian snack hailing from Java. It consists of a cylindrical rice cake that's wrapped in a banana leaf. The snack is stuffed with tempeh, chopped vegetables, oncom, or abon beef floss. There are many variations on arem-arem, so no fixed recipe really exists.

The rice is usually flavored with coconut milk. Arem-arem can be found in Indonesian markets, and it's often served for birthdays, meetings, or family gatherings.

Oncom is a traditional product that is fermented with mold. The base of every oncom is prepared with various by-products such as soy pulp, peanut and coconut press cake, or cassava tailings that are fermented with two types of mold to create red and black oncom varieties.

Often praised for its low cost and high nutritional value, oncom can be enjoyed as a stand-alone snack or wrapped in banana leaves. It is mainly produced and consumed in West Java.