Satay: Indonesian famous meat grilled on skewer.

A culinary adventure across the archipelago takes visitors on a mouth-watering journey in search of rich, diverse, hearty dishes.

Whether you are a light eater or thirsty for new taste experiences, there is something for everyone in the world'€™s largest archipelago.

Reflecting the ethnic diversity of its residents, the cuisine of Indonesia boasts thousands of traditional recipes.

With the dry season just around the corner, why not use your vacation this year to go on a culinary journey of your own?

Manado

If Manado region had a signature taste, it would be spicy, very-very spicy, even too spicy for many Indonesians.

So it comes as no surprise that chilies are in almost everything. Seafood is cooked rica-rica style (a chili paste '€” or woku '€” broth with coconut milk and basil) and signature condiments, such as roa (fish chili paste) and the notorious dabu-dabu (tomatoes, chili, shallots, bathed in lime juice and pure coconut oil) live up to Manado'€™s hot reputation.

Oh, and did I mention that banana fritters are served with sambal (chili paste)?

Talking of sweet endings, while you are in Manado treat yourself to klapertaart, one of the best desserts in town, this pudding is bursting with strips of young coconut and raisins, and is even tastier in its nightcap form '€” with a shot of rum.

Ambon

Only a lucky few know that Ambon is one of the best places to go on a food adventure, thanks to the island'€™s surround seas, which are bursting with squid, crab, prawn and countless types of fish.

Grilling might not be too popular, but in Ambon a generous amount of herbs and spices are used when grilling, setting it apart from anywhere else.

Ambon'€™s hot and spicy colo-colo condiment is not as aggressive on the taste buds as Manado'€™s dabu-dabu and is fantastic as a dip. It is made from limejuice, tomato slices, chili and shallots.

Ambon'€™s signature dish is nasi kelapa (coconut rice), which is served with shredded coconut, a portion of grilled fish and colo-colo. As many Indonesians know, sometimes the simplest dishes are the best.

Ambon'€™s most famous dish is rujak (fruit salad), which is widely available around Natsepa Beach. The chunky nut sauce tastes completely different to the sauce in Java as in Ambon they use cashew nuts rather than peanuts.

Aside from that, lots of local dishes use sago, which is very different to West Indonesia.

Bandung

West Java is known for being green and lush so it'€™s no surprise that the Sundanese often serve these greens on the table.

Lalapan (raw vegetables), a combination of basil leaves, lettuce, cucumber, eggplant or cabbage, are often found on dinner tables as side dishes. These veggies might also pop up in local salads, such as karedok or lotek, which are both served with peanut sauce. It is said the Sundanese people have excellent skin because of this diet, which makes good sense.

Bandung also boasts other healthy dishes like siomay, dimsum (both dumplings) and baso tahu (tofu and meatball), which are all steamed and slathered in peanut sauce.

Let'€™s not forget the famous es cendol or es cincau (grass jelly) both are lip-smacking cold beverages served with coconut milk and palm sugar.

Surakarta

Many know Surakarta, or Solo, for its royalty or signature batik. However, not many praise the plethora of tasty choices this city is proud of.

For a true taste of Surakarta try garang asem (Solo'€™s hot and sour meat soup), nasi pecel (rice served with vegetables and peanut sauce), selat solo (a mixed dish meat and vegetables), tengkleng (mutton soup) and satay. There'€™s a nice balance of meat and vegetables catering to all kind of appetites.

Central Java is known for its sweet dishes, but Surakarta'€™s desserts really stand out, such as serabi (traditional pancake), which has no sauce since the dough is sweet and es dawet, which is similar to es cendol but made from rice flour.

Bali

Visitors to the island of the gods are spoilt for choice when it comes to restaurants. Establishments offering food from around the world rub shoulders with local fare.

Pockets of restaurants can be found in Seminyak, Ubud, Legian and Uluwatu with venues accommodating all preferences.

As for authentic Balinese dishes, sate lilit (fish cake formed around a stick of lemon grass) is a must-try.

Balinese nasi campur (rice with various side dishes) is very different from that found elsewhere in Indonesia and defiantly worth a try for those that have a palate.

And, of course, no food review of Bali would be complete without mentioning babi guling (suckling pig).

There are tons more dishes out there for you to find and enjoy on your own adventures.

So pack your bags, leave the calorie book at home and embark on a culinary quest.

(Indohoy / jakpost.travel)

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