Kupat tahu is an Indonesian dish composed of compressed rice cakes (kupat) and fried tofu (tahu), typically served with peanut sauce and a variety of fresh and savory toppings. It originates from Central Java and West Java, with notable regional versions in cities like Magelang, Singaparna, and Bandung, each offering subtle differences in preparation and flavor.

The dish showcases the balance of textures and tastes that characterize Javanese and Sundanese cuisines: soft, chewy rice cakes, crisp tofu, and a rich, slightly sweet peanut sauce made with garlic, chili, palm sugar, and sometimes a touch of tamarind or sweet soy sauce. 

Buntil is a savory Indonesian dish originating from Central Java, that features grated coconut meat mixed with anchovies or dried shrimp, chilies, shallots, and a medley of spices, all tightly wrapped in leaves (typically cassava, papaya, or taro) and then slowly simmered in a rich, spiced coconut milk broth until tender and deeply infused with flavor.

This dish is widely associated with home-style cooking in Javanese households, often appearing at communal feasts or during the fasting month of Ramadan, where it is served as part of the evening meal to break the fast. Buntil’s appeal lies in its layered textures and the way it transforms modest ingredients into a dish that feels both hearty and refined. 

Rujak petis is a savory fruit and vegetable salad that comes from Ponorogo, East Java. The dish is recognized by its distinctive dark sauce made with petis, a thick, sweet fermented shrimp paste that gives it a rich umami flavor.

Unlike many other rujak varieties that lean toward sour and sweet profiles, rujak petis is characterized by a pronounced salty depth balanced with palm sugar and tamarind. The base of the salad typically includes slices of cucumber, jicama, unripe mango, water spinach stems, bean sprouts, and sometimes steamed vegetables like long beans. 

Tahu campur is a an Indonesian soup originating from East Java, particularly associated with the city of Surabaya and its surrounding towns. The name translates to "mixed tofu," but the dish is far more complex and layered than the name suggests.

It is a vibrant and hearty combination of fried tofu, sliced beef or beef tendon, yellow noodles, fresh bean sprouts, lettuce, and sometimes rice cake, all brought together with a thick, savory broth enriched by fermented shrimp paste (petis). This deeply flavorful sauce is what gives tahu campur its signature East Javanese character: bold, slightly sweet, umami-rich, and distinctly aromatic. 

Nasi kucing is a unique and iconic Indonesian street food, a rice dish originating from Central Java, especially popular in cities like Yogyakarta, Solo, and Semarang. The name translates literally to "cat rice" (nasi = rice, kucing = cat), which refers not to the ingredients, but to the portion size — small enough to be a meal for a cat.

Nasi Kucing consists of a small scoop of rice served with simple toppings, usually wrapped in a banana leaf or brown paper. Common toppings include sambal, dried anchovies (teri), tempeh, shredded chicken, oseng-oseng (stir-fried vegetables), or sometimes a dollop of chili-fried tuna (abon or tongkol). 

Arem-arem is a rice cake snack from Java, Indonesia, made by wrapping compressed cooked rice and a savory filling in banana leaves, then steaming or lightly grilling the package until firm and aromatic. It is widely consumed across Central and East Java, particularly as a portable breakfast item, street snack, or offering during communal gatherings.

Arem-arem is related in form and preparation to lontong and lemper, but is distinct in both texture and filling, often featuring a softer rice layer and a wide variety of fillings, such as spiced vegetables, tempeh, or minced meat. 

Karedok is the traditional Indonesian version of a vegetable salad. This simple and healthy dish calls for fresh and raw ingredients which are sliced and served with a traditional peanut sauce. The most common vegetables in karedok include cucumbers, cabbage, long beans, Thai basil, bean sprouts, and eggplant, however, other vegetables can be used as well.

The sauce is made by grinding fried peanuts together with salt, palm sugar, and chili. The flavor of the sauce can be adjusted with other ingredients such as shrimp paste or garlic. Due to the usage of peanut sauce, karedok is often compared with another Indonesian specialty, gado-gado, but it is still distinguished by the usage of only raw ingredients. 

Cilok is a quintessential Indonesian street food snack that hails from West Java. Its name is derived from the Sundanese phrase aci dicolok, which translates to "poked tapioca," referring to the chewy texture of the tapioca-based dough and the traditional way it is served: skewered on bamboo sticks.

Widely beloved across Java and beyond, cilok is the kind of humble yet addictive snack that blends texture, flavor, and local charm in a single bite-sized morsel. The base is made from tapioca flour, known locally as aci, which gives the dumplings their signature chewy consistency, similar to mochi or gnocchi. 

Kerak telor is a traditional egg-based street food from Jakarta, Indonesia, especially associated with the Betawi people, the city’s native ethnic group. It is a savory snack cooked on charcoal, often sold during festivals and cultural fairs, and is widely regarded as a symbolic dish of Jakarta’s old-world charm.

The name translates literally to “egg crust,” referring to the crispy, caramelized bottom layer that forms as the dish is cooked slowly in a small iron pan without oil. Kerak telor is typically made with either chicken or duck eggs mixed with glutinous rice, dried shrimp, fried shallots, and seasoned with a spice paste that includes ground coconut, pepper, salt, and kencur (aromatic ginger).