masakan

Masakan is a term used in Indonesian and Malay languages to refer to dishes or cuisine. It can denote both the practice of cooking and the set of dishes characteristic of a region or culture. In common usage, masakan names particular recipes as well as broader culinary traditions, such as masakan Indonesia or masakan Minangkabau.

Indonesia’s masakan is highly diverse, shaped by geography, ethnicity, and history. Across the archipelago, culinary traditions vary in ingredients and methods: rendang from Sumatra, nasi goreng from Java and beyond, soto and rawon from Java and East Java, gudeg from Yogyakarta, papeda from Papua, and many others. Regional styles emphasize local spices, fresh herbs, and distinct techniques such as slow braising, frying, or steaming.

A typical masakan recipe begins with bumbu, a spice paste built from shallots, garlic, chilies, and aromatic spices such as coriander, turmeric, ginger, galangal, and lemongrass. Cooking methods include menumis (sautéing), boiling, frying, grilling, and slow braising with coconut milk or palm sugar. Rice and tubers often form the staple base, complemented by vegetables, tofu, tempeh, fish, or meat.

Masakan reflects cultural identity and social rituals—hospitality, celebrations, and family life. It evolves through trade, migration, and modern gastronomy, while many recipes remain traditional, handed down through generations. Indonesian and Malay diasporas further adapt masakan to new environments, creating fusion variations while preserving core flavors.