Indonesia is littered with warungs offering a place to eat and displaying the dishes each specializes in with a large sign or by name. Most of them have typical dishes on their menu, each focusing on either rice (nasi) or noodles (mie). Considering that my hosts in Java took me around to try the special dish at whatever given place, I may have missed out on some of these items. Not eating with a host though has given me the opportunity to try the dishes that other travelers I have encountered have come to loathe due to the seeming lack of variety as the menus are consistent throughout. Research and a curious appetite will address these woes!Sitting on the beach on Gili Trawangan in front of Coral Beach Bungalows 2, much farther up north of the pier, you have to flip through the menu to get to the Indonesian section, which was much cheaper relative to the Indonesian dishes closer to the village. There was no explanation for what each dish contained. The server said the urap urap was vegetables with coconut and rice. The choice sounded healthy enough not to leave a negatively affect a beach body. The vegetable dish was mostly dry with heaps of shredded coconut in the vegetables. It was still flavorable and looked a lot better than the gado-gado with a peanut sauce dressing covering an assortment of vegetables.
In the village of Gili Trawangan away from the beach side, there was only one small restaurant advertised on the main street for Indonesian food coincidentally called Warung Indonesia. The majority of places along the main drag focused more on the present Western clientele. The only exception was the market area where street carts set up in the evening to cook up local fare at a price substantially cheaper than an iced tea at a restaurant. I recalled a recommendation to order nasi campur, which I opted for. It is a mixed plate of vegetables, meats, and other items surrounding a mound of rice all salty, savory, slightly bitter, slightly sour. You get a little bit of everything, including tempe! Nasi campur is a great choice if you are having trouble deciding exactly what to eat. The combination is satisfying and it tastes delicious as well.
Back in Ubud, after all that rice, it was time to indulge in some noodles. Warung Ijolumut had a more environmental and spiritually-geared environment (and free wifi) compared to other warungs toting local food with flags bearing Chinese characters and bright green walls. This warung costs slightly more than others in the area, but you pay for other amenities that are found at that location. The mie goreng looked like instant ramen noodles tossed with vegetables and served with an egg on top. The noodles were nothing special and tasted like they were pan-fried in soy sauce with a hint of chili. It is your standard fried noodle dish, but is good for sensitive stomachs because it is not spicy, heavy or too oily.
Just off the main road in Ubud is Warung Mina, specializing in seafood dishes. Ubud is at least an hour away from the coast, but no matter. Being a large group sitting crowded in one of the dining huts, we opted for a couple of the specialty fish platters. There was one grilled fish, a fried fish, tempe, raw sambal, sambal, a sort of fish cake, other smaller fish, kang kong greens, and other raw vegetables. The fried fish was cooked in coconut oil while the grilled fish had a lighter taste. Personally, I prefer the grilled fish since the coconut oil does not bode well with me for some reason. With the large platter, each bite can carry a different combination of items such as tempe with grilled fish and the acidic sambal. It gives you the opportunity to test out different combinations of flavors making the consumption of this place a great adventure that rapidly ends as your fellow diners are demolishing the plate at a similar, energetic rate.
The bule crew in Ubud was raving about the soto ayam at Mangga Madu's. Soto ayam is a soup with chicken and some glass noodles or basically an Indonesian version of chicken noodle soup. It is not intended to be a main course (at least at this establishment) so the portion is small. The soup is not spicy at all, but the server will bring sambal if you so desire. The broth is flavorful and lines your insides with a comforting warmth. The chicken was not anything outstanding though, more serving as a source of protein lending its flavors to the broth. Considering the strong flavors associated with Indonesian cuisine, the soto ayam seemed relatively weak, but is a pleasant break from the traveler's grind.So there we have it. I finally was able to try some of the items offered on what seemed to be every menu in Indonesia.
Coral Beach Bungalows 2. Gili Trawangan, West Nusa Tenggara, Indonesia
Warung Indonesia. The Village, Gili Trawangan, West Nusa Tenggara, Indonesia.
Warung Ijolumut. Jl. Sugriwa 14X, Ubud, Bali, Indonesia. http://www.ijolumut-ubud.com/
Warung Mina, Ubud, Bali, Indonesia
Mangga Madu. Jl. Gunung Sari No. 1, Ubud, Bali, Indonesia. Tel: (0361) 977334
In Jakarta, while my host was making this extensive list of dishes you have to try that are unique to a city in Indonesia, the rave reviews of the spare ribs at Nuri's stood out the most. It could be that the portion was so generous, one person could barely finish the rack. It could also be that the pork is so tender that it slips right off the bone. Or maybe the sweet sauce slathered on the ribs when they are cooking. Maybe the 70,000Rp price tag could be a deterrant for one Indonesian or a gastronomic investment with high returns. Either way, these ribs must have made a strong impression. After reaching Ubud, I had to stay true to my promise that I would visit Nuri's Warung to taste the prized deliciousness of pork flesh. The location of the restaurant is said to be "20 minutes walking from the center," at least according to the guy at the front desk who takes his motobike everywhere, even to go 20 meters around the corner. It did not look so far on the map, but it was a far trek and the journey seemed even longer since it was raining. If that much pork was supposed to be consumed, the least we could do for ourselves is burn a few calories beforehand. At the entrance of the restaurant, there is a vat of pork spare ribs already brined, seasoned, pre-cooked, or whatever has to be done to get the ribs ready for the grill. Once the order is placed, the ribs are placed immediately on the grill and the aroma swirls through the entire open-air restaurant. You can hear a faint sizzle from the sugars in the sauce caramelizing on your ribs. The ribs are served alone with no frills except for a wedge of lemon. If you want any sides, that will be added to your tab. My host was right. The spare ribs were tender, juicy, falling off the bone, and had a slight caramelization from the grill. Yum. The plate looked huge, but I managed to polish it off easily sparing no shred of meat. It was well worth the splurge if you are on a budget. Happy and full, the walk back in the pouring rain reminds you just how much that trek outside of the center of Ubud was worth it for those ribs.
Java chooses beef, but in Bali, pork reigns. Babi guling or suckling pig is the ultimate Balinese dish that made Warung Ibu Oka Babi Guling famous, now a site of foodie pilgrimage in Ubud (at least the Chowhounders or other tourists claim so and the push from Anthony Bourdain does not hurt either). The slow-cook spit-roasting process results in tender meat and crispy skin. This quest for babi guling was another solo mission backed by determination to taste luscious pork.
I sat down at a table with two other small parties finishing their meals. I opted for the Babi Guling Special plate at 30,000Rp and an iced tea with no sugar. The menu centers around all that can be created from the roasted pig, particularly the skins and meat. There was another set plate at 50,000Rp that came with soup and the babi guling came out on a heaping portion on a plate separate from the rice, but it looked too filling. The Babi Guling Special was served in one plate. The base is rice, fried pork skin, roasted pork skin, pork meat, a sort of chunky, spiced vegetable sauce or marinade on top of the meat, and a special salad with a sour and bitter hint. Basically, the plate had the best of everything that comes from the roasted suckling pork. For every bite, I tried to create the "perfect" bite by adding a little bit of each thing on the plate to my spoon. The pork was very tender and savory. The pork skins were also extremely crispy and carried a nice flavor from the roasting. The special salad that came with the dish balanced out the flavors and the iced tea finished each bite nicely.
Asia has its own form of baked goods, but sometimes you miss that nice classic bakery item from the U.S. of A. or Europe. Guilt may take over as buttery, delicious baked goods and pastries are super caloric and will not contribute to deflating the tire around your waist when you hope to be prancing around the beaches of Indonesia and are already feeling bloated from the fried food. Again, the body is screaming for something healthy. Of if those indulgent pangs are still persistent, at least something deceivingly unhealthy. 
An amazing feature of the Bali Buddha store is the day-old section in the towering shelves of baked goods. The items placed in this section are pre-packaged from the day before and are sold for half-price. Amazing! Unfortunately, Ubud is an early-rising town so you have to get to the store pretty early for the best selection. Otherwise, there are slim pickings or ::gasp:: none at all. The baked goods are placed in small baskets with a little net over them and you pick and choose what you want. The cinnamon buns were cooked all the way through, a little more dense than fluffy. I would say that the muffins were the best pick of the lot holding together well are light with just the right amount of blueberry or banana. The apple cake was full of shredded apple and had another component that bulked the filling (which was not totally apple, but I cannot put my finger on it). Each bite is satiating and full of fruity surprises. Also really tasty were the cardamom balls, which were a tad savory and not too sweet. The icing on the carrot cake was a little too thick for my taste, coming off the cake in a singular piece. The actual carrot cake part had more than just carrots - most likely pineapple pieces and other fruits as more complex carrot cake recipes do. There were just so many goods to try. The store also has imported and specialty items like locally made mozzarella cheese, herbs, and dried meats, but the baked goods that were a main source of fuel throughout the day is its highlight.
The fried foods that permeate my diet in Indonesia has left me craving something healthy and fresh. Ubud is the center of culture and arts in Bali, a beautiful area with rice fields scattered through the traditional Balinese architecture and temples. It seems small, but it is really made up of fourteen villages with the focal point being Monkey Forst Road, Jalan Hanoman, and Jalan Raya Ubud. At an elevation of around 600 meters, it is cooler than the coastal towns, though attracting more of the rain. The relaxing ambiance of Ubud and the convenience of its amenities along with the assortment of shops, restaurants, cultural events, and arts makes it a bit of an expat magnet in Bali. The Zen-like nature and affinity to preserve what is there makes Kafe a natural fit in Central Ubud. It is a comfortable place to lounge around and spend the whole afternoon reading, working, using their wifi, meeting with friends, and relaxing. Kafe promotes a healthy lifestyle with its environmentally conscious policies choosing not to serve drinks with plastic straws, advocating 
Yogyakarta is a hot spot in Java for foodies. Any traveler you come across will say, "There is great food in Yogyakarta." It is a cultural center in Java close to the ocean and has several historic sites as well as surrounding nature to enjoy, such as climbing the steep slopes of Mt. Merapi. As the city is so big, it attracts people from all over, contributing to the growing diversity of flavors in the city. The cuisine in Yogyakarta is characterized by a sweetness, similar to the characteristic flavor of Shanghai (also sweetness). Being in Indonesia, you can still get the fiery chili taste with any local dish. Just ask for it (or the omittance thereof).
My companion was eager to show me how hot Indonesian food can get, claiming to only eat ayam penyet pedas once a month because it can wreak havoc on the digestive system. Here is to hoping I am not reminded of the meal the following day from something other than memory. Warung Sambal is another simple restaurant in the Yogyakarta area of Sleman. I was told initially that the famous dish is "chicken cooked with hot spices" and not "fried smashed chicken" as the translation implies. However, I was not expecting this. It was a thigh and leg piece of fried chicken, bone in, of course, first boiled with a spice mixture, coconut milk, and lemongrass before it is fried, ensuring that the chicken remains tender. Dark meat is appreciated for its flavor, enhanced further if the bone is in. Asians are more concerned with flavor - not health factor - preferring dark meat over white meat. I did not get the impression that the chicken was cooked with hot spices, but rather a paste dominated by green chili was spread over the fried chicken. Ayam penyet pedas is, indeed, incredibly spicy. You can make it even spicier by asking for sambal. Only the cucumber the chicken came with is able to save the mouth from spontaneously combusting due to the concentration of chili. The rice is only a small way to falsely dilute the scoville level from the chicken. It was really flavorful, though. My innards were screaming from the concentrated bites of heat that it was not used to.
Climbing to the top of the ridge, you reach Punclut where a long row of restaurants overlook the city of Bandung. Volcanic mountains surround the city which lies in a basin. At night, the view is especially beautiful as the city sparkles with light reminiscent of moonlight bouncing off the ripples on a lake. Hordes of motobikes are parked on both sides of the small road as each traditional restaurant is packed with diners seated on mats on the restaurant floors. The food served is Sundanese and we pick out what we want to eat from the mostly prepared food for them to finish cooking. After choosing a prime spot to sit to take in the view, we are given a kobokan, a bowl of water with a lime so we can clean our hands before and after the meal. Sundanese food is traditionally eaten with hands, so the kobokan was completely necessary. We were also given sambal, red rice, and fresh greens. Bites of cucumber provide a cool, fresh break that relieves your mouth from the spiciness. The most interesting thing I had was what seemed to be small intestines or strips of some sort of pork part that are fried and served wrapped up in a banana leaf. It gave an extra salty bite to supplement the spiciness and sweetness. The savory fried corn cake was reminiscent of Filipino ukoy with hints of shrimp flavor. The sambal tasted slightly sweet to me, but I am not sure of what else is used to prepare it to give this hint of sweetness that apparently only I could taste. Great food, awesome views, and good conversation always makes an excellent night.
First meal was at a late-night Sundanese restaurant called Nasi Uduk Kebon Kacang, a short drive from the center of Kemang district. Sundanese food includes cities of Bogor, Bandung, and Sukabumi. It was about 02:00 and most other places were closed or closing. Most of the food is already prepared (mid-day) or cooked except for the final step. You choose what you like and they will bring it to your table. Accompanying snacks, nasi uduk or rice with coconut milk (originally from Jakarta) wrapped in a banana leaf, and bottled drinks laid on the table. We had some grilled chicken, a sort of dried or preserved beef, and tempe. This was really delicious and light. Apparently, it is made from a cultured and fermentation process that binds soybeans together into a cake which is then sliced and fried. The result is a crispy, firm exterior and soft interior. It has a light, nutty flavor. The best part is that it is healthy for you being high in protein and fiber. Anyway, at the end of the meal, you pay for what you eat. It is very straight forward. Just tell the server what you ate and they calculate the price accordingly.
Padang cuisine(from the Minangkabau people) is the capital of West Sumatra. Pulling up, Restoran Padang had a steady trickle of motobikes pulling up with patrons asking for their nasi padang wrapped up for take away. The server scoops up some rice on a plate lined with paper and the patron points out what they want from the prepared food. I chose singkong (cassava leaf) as the primary vegetable with sambal hijau, the chili sauce, and topped off with beef rendang. The cooked cassava leaf had a nice, fibery texture and had a fiery tingle from the sauce. There was also other green vegetables that were more bitter in flavor like they were pickled, but also equally very spicy. The beef was very tender, though slightly drier than expected, but the sauce left from the evaporated coconut milk and spices was incredibly savory. Now this is a way better "fast food" option.
The Kemang Food Festival on Jalan Kemang Raya is an open-air (though covered) food court with multiple food stands with Indonesian food, steak, Italian, American, and Japanese. I felt a bit adverse to this food hall, but my host insisted on eating here for the variety of choices. Sit down at one of the wooden picnic tables in the courtyard and dozens of servers representing each vendor will surround you while you peruse the thick binder of menus. They patiently wait for your order and only one lucky server will return to the respective kitchen with your order. Out of the big menu book, my host chose for me Soto Jakarta, a soup with the coconut milk, vegetables, and meat accompanied by a banana leaf packet of rice. The rice soaked up the soup beautifully. The soup was slightly sweet, yet very spicy and penetrated the flavor of the meat and vegetables, which were not overcooked. Yum.