Living in a nation which has an unlimited variety of food and beverages, Indonesians do consume, but the majority doesn’t go to restaurants. The local food scene is based heavily on road food. Indonesians savor the tasty meals offered by ubiquitous street vendors night and day for breakfast, dinner, and lunch. Jakarta Street food is a fast meal sold by the seller with a pushcart, basket, at a stall, or at a store where clients can see the preparation of the food. It provides a close link between the consumer and the road food, unlike with a plate of food in a restaurant.

The types of food offered vary from easily fried tofu to a far more complex dish like gudeg. Another favorite soup like road food is soto. It’s principally comprised of broth and vegetables. The meats most often used are beef and poultry, but there is also soto with lamb and pork. Rice or compressed rice typically accompany it. Sotos is differentiated from the ingredients in them, like soto ayam and soto kambing. There are various sotos in Indonesia, as distinct regions and ethnicities have their very own methods of preparing the cuisine, like soto Madura, soto Betawi, soto Padang, so to Bandung, soto Banjar, and coto Makassar.

The other favorite delicacy frequently sold by street vendors is satay. It’s a dish consisting of chunks or slices of dice-sized meat on bamboo skewers, which can be grilled over a charcoal or wood fire, then served with different spicy seasonings, mostly made of ground nuts. Nasi goreng is also remarkably famous along with nasi rawon originally from East Java. The dark color comes from the fleshy seeds of the kluwak nuts. Generally served with uncooked mung bean sprouts and salty duck eggs, pecel.