Tumpeng

 Sate and nasi goreng may be more well-known to foreigners but tumpeng is the most important Indonesian dish on this list. In fact, until 2018, it was the only dish regarded as an Indonesian national dish by the Ministry of Tourism.

Tumpeng refers to a Javanese cone-shaped rice dish served with a multitude of sides on a banana-leaf covered tampah (woven bamboo tray). It can be made with plain steamed rice, uduk rice (with coconut milk), or yellow rice that’s fashioned into the shape of a perfect mountain using a cone-shaped woven bamboo container.

Tumpeng is an important dish in Indonesian culture because it’s regarded as a symbol of gratitude, a dish that’s often enjoyed to celebrate important events like festivals and birthdays. The cone-shaped rice is meant to symbolize the holy mountain while the many side dishes surrounding it carry meaning as well.

For example, spinach is regarded as a symbol of prosperity in Javanese culture. Catfish represents the importance of good preparation and humility while anchovies symbolize togetherness. It’s a highly symbolic dish and hailed as the one dish that binds the diversity of Indonesia’s various culinary traditions.

If you’re ever at an Indonesian gathering and someone serves you the top of the tumpeng, then consider it a huge honor. In Indonesian gratitude ceremonies called slametan, the top of the tumpeng is cut and typically given to the most important person in the group.