Compact in five large islands, the big treasure from other 17,508 islands, Indonesia is still full of mysteries worth uncovering, especially for the traveler who visits one of the most diverse culinary countries. Whether it's nature, culture, art, or cuisine, Indonesia has been prepared for centuries to satisfy the thirst of adventurers.

One thing that is super worth trying is the culinary delights. Murdijati Gardjito, an Indonesian culinary expert and Professor at Faculty of Agricultural Technology, Universitas Gadjah Mada, said that there are at least 3,259 culinary delights in Indonesia, quoted from the publication, Handrawina Adiboga Nusantara (2022).

First things first, before going far ahead looking for the list of delicacies you must try, brace yourself for the three things you should know about Indonesian cuisines. From there, you can continue your research on all the cuisines, restaurants, and street foods to try while feeding your hunger. Ready to educate yourself? Grab your notes and here’s what you need to know about Indonesian cuisine.

1. No days without kerupuk and sambal

If Korea has a bunch of Banchan, then Indonesia only needs kerupuk and sambal. Whether with family, partner, colleagues, or alone, no matter how fancy or simple the food is, kerupuk and sambal will always be present at the dining table.

Kerupuk or crackers is a dry food made from ingredients containing high starch, such as tapioca flour, often fried, baked, and some even roasted with sand. There are many kinds of kerupuk from their shapes to their main ingredients. The three favorite kerupuk that are easily find anywhere include kerupuk bawang, kerupuk udang, dan kerupuk putih.

Eating kerupuk will be a perfect pair with sambal or chili sauce. Not like other commonly known sauces like sriracha, tabasco, teriyaki, or the hardest sauce to pronounce Worcestershire. Sambal is one of a kind but at the same time also has many kinds.

There’s the refreshing Balinese sambal matah made with fresh chili, lemongrass, and lime; sambal terasi, made with chili, onion, garlic, and tomato with local shrimp paste; and sambal kacang, a combination of grounded peanuts and chili.

As long as kerupuk and sambal are on the table Indonesians will be content to eat any food they have. Sometimes sambal and krupuk may come with the dish you order or served as an extra condiment on the restaurant table.

2. Sweet, savory, or spicy choose your favorite

Some regions always have their own specialties and prominent flavors. For instance, Javanese are known for their liking of sweet flavors, especially in Central Java and Yogyakarta, as well as South Kalimantan. The sweet flavors come from the use of palm sugar. These regions are perfect for those with a sweet tooth, and you might also try Serabi Solo, Gudeg, and Kue Bingka from each area.

Most of Indonesia's coastal areas are dominated by salty or savory culinary delights, such as most of Sumatra, East Java, Bali, East Nusa Tenggara, Southeast Sulawesi, and North Sulawesi. In short, almost every part of Indonesia is a heaven for culinary enthusiasts.

Lastly, we have the most controversial flavor in the world—spicy. Prepare your tongue and stomach for this one, and be mindful of the spice level. Indonesian cuisine uses a unique combination of chili and spices, so it can burn not only your mouth but also your throat. However, once you get used to it, there will be no more urgent trips to the bathroom after enjoying a meal.

Rendang, the most iconic and popular dish from Indonesia, has a mild level of spice. There's also Ayam Betutu (a chicken dish from Bali that is seasoned with spicy spices and then grilled or steamed) and Gulai, a type of Indonesian curry made with coconut milk, a variety of spices, and other key ingredients.

Read also: Top 10 Indonesian Dishes by TasteAtlas: A Global Culinary Delight

3. One food but different cooking methods

In Indonesian cuisine, it is quite common to find some dishes with the same name but different cooking methods and flavors based on the region. For example, Rawon—a black beef soup traditionally made with kluwek (black nuts)—in Central Java is milder and sweeter with a lighter broth compared to the East Java version, which is bolder, spicier, and thicker because of the use of coconut milk.

Kupat Tahu–consists of ketupat (rice cakes wrapped in palm leaves), fried tofu, and bean sprouts, and topped with peanut sauce or soy sauce–in Solo, Central Java, is drizzled with sweet soy sauce, while in Bandung, West Java it is served with a spicy and savory peanut sauce. The famous sate or satay also has two different cooking methods. Sate Madura is grilled with a sweet soy-based sauce, whereas Sate Padang uses a spicy, turmeric-based sauce, making it iconic for its vibrant red color.

Read also: These Southeast Asian cuisines are the world's famous

In short, it will take a lifetime to enjoy every bit of cuisine across Indonesia. So, what’s your take on the things you should know about Indonesian cuisine? Did it help narrow down your search, or has it made you even more tempted to try every culinary delight there is?

Whatever it is, make sure to eat wholeheartedly and prepare plenty of cash so you won’t regret not trying the cuisine