MAIN INGREDIENTS
Karedok is the traditional Indonesian version of a vegetable salad. This simple and healthy dish calls for fresh and raw ingredients which are sliced and served with a traditional peanut sauce. The most common vegetables in karedok include cucumbers, cabbage, green beans, Thai basil, bean sprouts, and eggplant, however, other vegetables can be used as well.
The sauce is made by grinding fried peanuts together with salt, palm sugar, and chili. The flavor of the sauce can be adjusted with other ingredients such as shrimp paste or garlic. Due to the usage of peanut sauce, karedok is often compared with another Indonesian specialty, gado-gado, but it is still distinguished by the usage of only raw ingredients.
MOST ICONIC Karedok
MAIN INGREDIENTS
This West Javanese specialty consists of chewy balls prepared with a base of tapioca flour and various additions that may include dried shrimp, garlic, scallions, or chives. Whether boiled or fried, cilok balls are typically accompanied by a sweet peanut sauce or spicy sauces based on ketchup and kecap manis.
Cilok is sold by street vendors and it is usually served on sticks or skewers.
MOST ICONIC Cilok
MAIN INGREDIENTS
Cireng is a popular Indonesian street food snack made from fried tapioca flour dough, known for its crispy exterior and chewy, elastic interior. The name cireng is a shortened form of aci digoreng in Sundanese, which literally means “fried tapioca starch.” Originating from West Java, especially among Sundanese communities, cireng has become widely loved across Indonesia for its addictive texture and versatility.
The dough is typically made from tapioca flour mixed with water, garlic, scallions, salt, and sometimes ground coriander or chicken stock powder, then shaped into small discs or irregular chunks before being deep-fried until golden. While the outside turns crispy, the inside remains springy and chewy, a texture that Indonesians refer to as kenyal.
MOST ICONIC Cireng
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