Indonesian cuisine is a complex tapestry of regional flavors, shaped by Indian, Chinese, Arab, and Dutch influences. Nasi goreng (fried rice), mie goreng (fried noodles), satay with peanut sauce, and gado-gado (vegetable salad with peanut dressing) are national staples found everywhere.
Bali has its own distinct cuisine: babi guling (spit-roast pig), bebek betutu (slow-cooked duck), and lawar (minced meat with coconut). Padang food (from West Sumatra) is among the world's most intensely flavored — every dish arrives at once and you pay only for what you eat.