How to start a Indonesian Food at Australian markets

Nasi goreng, gado-gado, rendang, sate, martabak, and es teler for Australian markets. Indonesian cuisine is diverse and underrepresented at Australian markets — a strong point of difference. Peanut allergen in gado-gado and sate sauce is critical. Shrimp paste used throughout — crustacean allergen must be declared. Gluten in kecap manis must be declared. Coconut allergen in rendang and desserts must be declared.