Rendang is an Indonesian meat dish which originated among the Minangkabau people in West Sumatra. The dish is famous for its spiciness and a long cooking procedure. It is often compared to Indian curry because of its consistency and unique flavors.

The theory about how rendang was invented claims that the generous use of spices and long cooking hours were employed to preserve the meat in hot and tropical climates, such as Indonesian, so unsurprisingly, the need to preserve meat for a longer period appeared among the Minangkabau people. 

Padang satay is a spicy, rich, and aromatic Indonesian satay originating from Padang, West Sumatra, known for its thick, flavorful curry-based sauce. Unlike other Indonesian satay varieties that use peanut sauce or sweet soy sauce, Padang satay is distinct for its bold, turmeric-infused, and mildly spicy gravy, made from beef broth, rice flour, and a blend of local spices.

The skewered meat—usually beef, beef tongue, or offal like intestines and heart—is first boiled in spiced broth until tender, then grilled over charcoal to achieve a smoky, caramelized crust. The signature thick, golden-brown sauce is made by reducing the broth used to cook the meat, thickened with rice flour, and enhanced with galangal, turmeric, coriander, cumin, lemongrass, and chilies, giving it a savory, slightly spicy, and deeply aromatic flavor. 

Pempek is a traditional fish cake made with ground fish meat and tapioca. The actual origin of this dish is the city of Palembang, situated in the South Sumatra province. The origin story of pempek says that an old Palembang citizen was tired of the traditional fried or grilled fish, so he thought of an innovative way to ground the meat, mix it with tapioca flour, and deep-fry it to get a crunchy and delicious snack.

He then used to cycle through the city and sell the fish cakes to Palembang citizens. Over time, pempek was recognized as a praise-worthy snack, and today it is considered to be a traditional Indonesian delicacy. These round or rectangular cakes are usually steamed, and right before serving they are fried in vegetable oil and cut into bite-sized pieces. 

Mie Aceh is a bold and aromatic noodle dish originating from Aceh, the northernmost province of Sumatra, Indonesia, where the culinary landscape is deeply influenced by the region’s historical role as a trading hub, blending Indian, Arab, and Chinese flavors into a uniquely rich and spicy dish.

This beloved specialty is made with thick yellow wheat noodles that are stir-fried or served in a deeply spiced, curry-like broth infused with an intense blend of garlic, shallots, chili, turmeric, coriander, cumin, and curry powder, creating a dish that is both fiery and deeply fragrant. 

Tekwan is a traditional fish ball soup. The essential component of the dish are tekwan fish balls, from which the dish derives its name. Usually made with fish paste, tapioca, and flour, they are boiled or fried before being added to the soup. The broth is usually fish or shrimp-based, and mushrooms, dried lily flowers, slices of jicama, garlic, and scallions are subsequently added and served with tekwan.

Some varieties of the dish also include vermicelli noodles and other vegetables. The origin of tekwan is believed to be the city of Palembang, located in South Sumatra, from where this delicious soup has spread across the country. It is usually found on the menus of Indonesian restaurants, and it is commonly served at warungs - traditional Indonesian street food stalls.