Indonesian Food

Indonesian Food

Header product — groups all Indonesian dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Nasi goreng

Indonesian fried rice with kecap manis, shrimp paste, egg, and chicken or prawn. Topped with fried egg, prawn crackers, and pickled cucumber. Contains gluten, egg, soy, and crustacean allergens.

Beef rendang

Slow-cooked dry coconut and spice beef curry — one of the world most complex dishes. Prepare in advance. Contains coconut and may contain tree nuts.

Gado-gado

Indonesian salad of blanched vegetables, tofu, and tempeh with peanut sauce dressing. Contains peanuts and soy.

Chicken sate (sate ayam)

Marinated chicken skewers with kecap manis glaze served with peanut sauce and lontong rice cakes. Contains peanuts and gluten.

Lamb sate (sate kambing)

Marinated lamb skewers with kecap manis and peanut sauce. Contains peanuts and gluten.

Martabak manis (Indonesian sweet pancake)

Thick, fluffy pancake filled with chocolate, cheese, peanuts, and condensed milk. Street food classic. Contains gluten, egg, dairy, and peanuts.

Martabak telur (savoury egg pancake)

Crispy fried pastry filled with spiced minced beef and egg. Contains gluten and egg.

Soto ayam (chicken soup)

Clear turmeric chicken broth with rice noodles, shredded chicken, and herb garnishes. Gluten-free.

Tempeh goreng (fried tempeh)

Deep-fried fermented soy cake — crispy, nutty, and protein-rich. Vegan. Contains soy.

Es teler (Indonesian fruit cocktail)

Shaved ice with avocado, young coconut, jackfruit, and condensed milk. Contains dairy and coconut.

Teh botol (Indonesian bottled jasmine tea)

Bottled jasmine tea — the most popular soft drink in Indonesia.

Beef chuck or brisket (for rendang)

Slow-cook 3–4 hours until dry. Prepare in advance.

Chicken thigh fillets (for sate and soto ayam)

Lamb shoulder (for lamb sate)

Minced beef (for martabak telur)

Prawns (peeled and deveined)

For nasi goreng — crustacean allergen.

Eggs

For nasi goreng, soto, and martabak.

Tempeh (fermented soy cake)

Soy allergen. Buy from Asian grocer or health food store.

Firm tofu

Soy allergen.

Jasmine rice (for nasi goreng and soto)

Cook fresh — keep in rice cooker.

Rice vermicelli (for soto ayam)

Gluten-free.

Lontong rice cakes

Compressed rice — for sate accompaniment. Gluten-free.

Plain flour (for martabak batter)

Contains gluten.

Martabak pastry sheets (for martabak telur)

Contains gluten.

Prawn crackers (kerupuk)

For nasi goreng garnish — crustacean allergen.

Coconut milk (canned, full fat)

For rendang and es teler — coconut tree nut allergen.

Freshly grated coconut or desiccated coconut

For rendang — coconut tree nut allergen.

Young coconut flesh (for es teler)

Coconut tree nut allergen.

Kecap manis (sweet soy sauce)

Indonesian sweet soy sauce — contains gluten and soy. Essential ingredient.

Soy sauce (light)

Shrimp paste (terasi)

Crustacean allergen — used throughout Indonesian cooking.

Peanut sauce (for sate and gado-gado)

Peanut allergen — must declare prominently.

Roasted peanuts (for martabak and gado-gado)

Peanut allergen.

Tamarind paste

Fish sauce

Sambal oelek (chilli paste)

Check label — some contain shrimp paste.

Coconut oil or vegetable oil

Galangal

Lemongrass

Kaffir lime leaves

Turmeric (fresh or ground)

Dried chilli (for rendang paste)

Candlenuts (kemiri)

Tree nut allergen — substitute with macadamia if unavailable.

Coriander seeds (ground)

Cumin seeds (ground)

Garlic

Shallots

Fresh ginger

Spring onions

Fresh coriander

Lime juice

Bay leaves (Indonesian — daun salam)

Palm sugar

Salt and white pepper

Bean sprouts

Cabbage (blanched)

Green beans (blanched)

Carrots (blanched)

Cucumber (fresh)

Potatoes (boiled)

Chocolate sprinkles or Nutella

For martabak manis — Nutella contains hazelnuts and dairy.

Shredded cheddar cheese (for martabak manis)

Dairy allergen.

Sweetened condensed milk (for martabak and es teler)

Dairy allergen.

Butter (for martabak cooking)

Dairy allergen.

Avocado (for es teler)

Canned jackfruit (for es teler)

Shaved ice (machine required)

For es teler.

Rose syrup or pandan syrup (for es teler)

High-output wok burner (LPG)

For nasi goreng — requires high heat.

Commercial carbon steel wok

LPG bottles and regulator

Charcoal grill or gas grill

For sate skewers — charcoal preferred.

Large heavy pot (for rendang)

Heavy base essential — rendang must not scorch.

Commercial deep fryer

For tempeh, prawn crackers, and martabak telur.

Flat top grill or crepe pan

For martabak manis — must be thick-based.

Rice cooker (large commercial)

Large stock pot (for soto ayam broth)

Bain-marie / food warmer (multiple bays)

For rendang, nasi goreng components, and soto.

Shaved ice machine

For es teler.

Blender or food processor

For rendang paste and peanut sauce.

Squeeze bottles

For kecap manis and sambal.

Prep table and cutting boards

Small bar fridge

For proteins, dairy, and eggs below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Fire extinguisher (Class F — cooking oil)

For deep frying.

Cash float/till

Oil disposal container

Indonesian food stall

Nasi goreng boxes with lids

Rendang and rice boxes with lids

Gado-gado plates or bowls

Sate skewer paper sleeves

Peanut sauce cups with lids

Martabak boxes (square)

Martabak is large — needs sturdy square box.

Soto soup bowls with lids

Es teler cups (large)

Wooden chopsticks and forks

Napkins

Takeaway bags

Allergen information card

Peanuts in sate and gado-gado, crustaceans in terasi and prawn crackers, gluten in kecap manis, soy in tempeh and tofu, coconut, dairy, egg — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Charcoal use approval

Check market rules — sate traditionally cooked on charcoal.

Deep frying safety compliance

Class F fire extinguisher mandatory.

Temperature control compliance

Rendang and nasi goreng above 60°C, proteins below 5°C.

Peanut allergen declaration

Peanut sauce in sate and gado-gado, peanuts in martabak — must declare prominently on all affected products.

Crustacean allergen declaration

Shrimp paste used throughout, prawn crackers, and prawns in nasi goreng — must declare.

Soy allergen declaration

Kecap manis, soy sauce, tempeh, and tofu contain soy — must declare.

Gluten allergen declaration

Kecap manis, soy sauce, martabak batter, and pastry contain gluten — must declare.

Dairy allergen declaration

Condensed milk, cheese, and butter in martabak — must declare.

Egg allergen declaration

Eggs in nasi goreng, soto, and martabak — must declare.

Coconut tree nut allergen declaration

Coconut milk and fresh coconut in rendang and es teler — declare as tree nut allergen.

Tree nut allergen declaration

Candlenuts in rendang paste and Nutella in martabak — must declare.

Allergen labelling compliance

Peanuts, crustaceans, soy, gluten, dairy, egg, coconut, and tree nuts all present — comprehensive allergen management required.

Oil disposal compliance

Used cooking oil disposed via licensed waste oil service.

Electrical safety compliance

Generator required for shaved ice machine and multiple appliances.

Market stall fee

Fuel — travel

LPG/gas

Charcoal

If using charcoal grill.

Generator fuel

If no mains power.

Cooking oil

For deep frying tempeh and martabak telur.

Oil disposal service

Kecap manis

Buy in bulk — used extensively.

Tempeh

Source from Asian grocer or health food wholesaler.

Rendang spice paste ingredients

Candlenuts, galangal, and fresh turmeric from Asian grocer.

Coconut milk

High volume — buy in bulk cases.

Ice

For es teler shaved ice.

Indonesian specialty ingredients

Kaffir lime leaves, terasi, daun salam, lontong — source from Indonesian or Asian grocer.