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Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
Murtabak Manis (also called Martabak Terang Bulan or simply Indonesian sweet martabak) is the undisputed king of Indonesian night-market desserts—often described as “the thickest, most decadent pancake on Earth.” While its savory sibling (martabak telur) rules the salty side, this sweet monster dominates after dark: a golden, ultra-fluffy pancake up to 30 cm wide and 5–8 cm thick, cooked fresh right before your eyes.
The making is pure street theater: the vendor pours a rich batter (eggs, sugar, coconut milk, baking powder) into a special domed pan, slams on a heavy lid, and blasts it with high heat. Minutes later, the lid lifts to reveal a dramatically puffed, pillowy giant. While still screaming hot, it gets slathered with an obscene amount of margarine, then showered with crushed peanuts, condensed milk, chocolate sprinkles (chocolate rice), sesame seeds, cheese, and sometimes modern additions like Ovomaltine, Nutella, KitKat, Oreo, or even durian. It’s folded in half like a giant sweet quesadilla, sliced, and handed over in a box—shiny, fragrant, and dangerously addictive.
One bite delivers crispy edges, a cloud-like interior, and molten sweet fillings that stretch for days. Priced IDR 30,000–80,000 depending on how extra you go, it’s meant for sharing (but good luck stopping at one piece). From 7 p.m. onward, every martabak manis stall has a line around the block—it’s the ultimate late-night Indonesian sugar rush and the sweetest way to end any day.
Murtabak Manis (juga disebut Martabak Terang Bulan atau martabak manis Indonesia) adalah rajanya hidangan penutup pasar malam Indonesia yang tak terbantahkan—sering digambarkan sebagai "pancake paling tebal dan paling mewah di dunia." Sementara saudaranya yang gurih (martabak telur) mendominasi sisi asinnya, monster manis ini mendominasi setelah gelap: panekuk keemasan yang sangat lembut dengan lebar hingga 30 cm dan tebal 5–8 cm, dimasak segar tepat di depan mata Anda.
Proses pembuatannya benar-benar seperti sandiwara jalanan: si penjual menuangkan adonan yang kaya (telur, gula, santan, baking powder) ke dalam loyang berbentuk kubah khusus, menutupnya dengan tutup yang tebal, dan memanaskannya dengan api besar. Beberapa menit kemudian, tutupnya terangkat dan memperlihatkan raksasa yang mengembang dan empuk. Selagi masih panas menyengat, ia diolesi margarin yang tak terkira banyaknya, lalu ditaburi kacang tanah tumbuk, susu kental manis, taburan cokelat (beras cokelat), biji wijen, keju, dan terkadang tambahan modern seperti Ovomaltine, Nutella, KitKat, Oreo, atau bahkan durian. Dilipat dua seperti quesadilla manis raksasa, diiris, dan disajikan dalam kotak—mengkilap, harum, dan sangat adiktif.
Satu gigitan menghadirkan pinggiran yang renyah, bagian dalam yang mengembang seperti awan, dan isian manis yang meleleh dan tahan berhari-hari. Harganya Rp30.000–Rp80.000, tergantung porsinya, martabak manis ini memang untuk berbagi (tapi untunglah hanya bisa makan satu potong). Mulai pukul 19.00, setiap gerai martabak manis sudah mengantre panjang—inilah sensasi gula larut malam khas Indonesia dan cara termanis untuk mengakhiri hari.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
