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Food may be essential as fuel for the body, but good food is the fuel for the soul.—Malcolm Forbes

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There no sincere love than the love of food. — George Bernard Shaw

Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia. The main ingredients might be poultry, goat, meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit . The gulai sauces commonly have a thick consistency with yellowish color because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as tumeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients. Gulai is often described as an Indonesian type of curry, indeed gulai is the common name for curry dishes in the country, although Indonesian cuisine also recognize kari or kare (curry).

Asam pedas (Indonesian and Malaysian Malay : Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish.It is popular in Indonesia and Malaysia.

Nasi ambeng or Nasi ambang is a fragrant rice dish that consists of – but is not limited to – steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried stew commonly made with firm tofu, tempeh,and long bean)urap, bergedel and serunding.

Nasi kerabu is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang) used in cooking it. The rice can also be cooked with plain white rice or rice cooked using tumeric. It is often eaten with solok lada and is also eaten with fried keropok.