Eating Well in Indo
Travel settles into a rhythm quickly in Indonesia. The days lean toward simple decisions, and food becomes one of the more enjoyable ones. On this trip, moving around with my son, meals have become the anchors. Between surf checks and short scooter runs, we keep circling back to the same thing. What is on the plate, and what comes next.
Two dishes stand out early and keep pulling us back.
Nasi Campur
Nasi campur translates loosely to “mixed rice,” which sounds modest and slightly underwhelming. In practice, it is anything but. A central portion of rice anchors the plate, and around it gathers a selection of small dishes. Chicken, fish, tofu, tempeh, vegetables, sambal. Each element is prepared separately, each with its own flavour and texture.
It has roots across Indonesia, with regional variations shaped by local produce and preferences. Bali leans one way, Java another. The format stays consistent, but the details shift, which keeps it interesting.
Sitting in a small warung with a local family one afternoon, plates arriving in no particular order, it becomes clear how this dish works. A bit of this with a bit of that. Adjusting combinations. Finding a balance between spice, sweetness, and something slightly smoky from the grill. It feels generous without being heavy, and it solves the eternal travel question of what to order. The answer is, effectively, a bit of everything.
Beef Rendang
Rendang comes from West Sumatra and carries a more serious tone. This is a dish built on time. Beef is slow-cooked in coconut milk and a carefully blended spice mix that typically includes lemongrass, galangal, garlic, chilli, and turmeric.
The process gradually reduces the liquid, leaving a thick, rich coating that clings to the meat. What starts as something resembling a curry ends closer to a dry, deeply flavoured braise. The colour darkens, the texture firms slightly, and the flavour intensifies.
There is history behind it. Rendang developed as a way to preserve meat in a tropical climate. The long cooking process removes moisture and concentrates everything that matters. The result is bold, layered, and quietly addictive.
Shared between us at a slightly wobbly table, it slows things down. There is less talking, more focus. It pairs naturally with rice and asks very little else of the moment.
A Brief Pause for Curiosity
Cheese tea has found its way onto Indonesian menus via Taiwan, where it began in night markets before spreading across Asia. It is usually green or black tea topped with a whipped mix of cream cheese, milk, and a touch of salt. The result lands somewhere between drink and dessert, with the salt lifting the sweetness in a way that works better than expected.
Avocado cheesecake follows a similar path. Smooth avocado folded into a dessert that feels both familiar and slightly unexpected. It looks good, it sounds interesting, and it appears often enough to suggest strong local support.
Both deserve a mention. Both can wait until we get brave enough.
For now, nasi campur and rendang carry more than enough weight.
Read more: Long Haul, Light Feet: From St Francis to Lakey Peak via Half the Planet- Notes From The Editor
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