Indonesian Food Allergy Guide
Masakan Indonesia · Indonesia
Indonesian cuisine uses candlenut (kemiri) — a tree nut — in virtually every base spice paste (bumbu), making most Indonesian curries, soups, and stews unsafe for tree nut allergies. Kecap manis (sweet soy sauce) contains both soy and wheat and appears in most stir-fries and marinades. Shrimp paste (terasi) hides in sambal and many base pastes, and peanut sauce defines multiple iconic dishes.
Allergen data cross-referenced against published allergen databases.
1. Set your dietary restrictions
Unsafe dishes will be flagged and safe dishes highlighted below.
2. Hidden allergen traps in Indonesian cooking
candlenut
kemiri
Candlenut (Aleurites moluccanus) is a tree nut used as a thickener in virtually every Indonesian bumbu dasar (base spice paste). It appears in rendang, opor ayam, soto, rawon, gulai, and most other Indonesian curries. It is never mentioned on menus but is always present.
shrimp paste
terasi
Terasi is Indonesian fermented shrimp paste. Unlike Thai kapi which is lighter in color, terasi is dark brown and pungent. It is used in most sambal varieties, in fried rice, and in bumbu base pastes. Even sambal that tastes purely of chili usually contains terasi.
kecap manis
kecap manis
Sweet soy sauce (kecap manis) is in virtually every Indonesian stir-fry, marinade, and dipping sauce. It contains both soy and wheat. The sweet thick consistency belies its allergen content. It is used in nasi goreng, mie goreng, and most grilled meat marinades.
peanut sauce
saus kacang
Peanut sauce defines gado-gado, satay, karedok, and pecel. Ground roasted peanuts are blended with palm sugar, kencur (aromatic ginger), and chili to make these sauces. The peanut content is extremely high and cannot be reduced or substituted in traditional preparation.
shrimp crackers
kerupuk udang
Kerupuk are rice crackers that arrive automatically with most Indonesian meals. The most common variety is kerupuk udang (shrimp crackers), which contains shrimp paste throughout. White, cream-colored crackers at the table are almost always shrimp-based unless specifically labeled as emping (melinjo nut crackers).
| Ingredient | Native name | Why it matters |
|---|---|---|
| candlenut | kemiri | Candlenut (Aleurites moluccanus) is a tree nut used as a thickener in virtually every Indonesian bumbu dasar (base spice paste). It appears in rendang, opor ayam, soto, rawon, gulai, and most other Indonesian curries. It is never mentioned on menus but is always present. |
| shrimp paste | terasi | Terasi is Indonesian fermented shrimp paste. Unlike Thai kapi which is lighter in color, terasi is dark brown and pungent. It is used in most sambal varieties, in fried rice, and in bumbu base pastes. Even sambal that tastes purely of chili usually contains terasi. |
| kecap manis | kecap manis | Sweet soy sauce (kecap manis) is in virtually every Indonesian stir-fry, marinade, and dipping sauce. It contains both soy and wheat. The sweet thick consistency belies its allergen content. It is used in nasi goreng, mie goreng, and most grilled meat marinades. |
| peanut sauce | saus kacang | Peanut sauce defines gado-gado, satay, karedok, and pecel. Ground roasted peanuts are blended with palm sugar, kencur (aromatic ginger), and chili to make these sauces. The peanut content is extremely high and cannot be reduced or substituted in traditional preparation. |
| shrimp crackers | kerupuk udang | Kerupuk are rice crackers that arrive automatically with most Indonesian meals. The most common variety is kerupuk udang (shrimp crackers), which contains shrimp paste throughout. White, cream-colored crackers at the table are almost always shrimp-based unless specifically labeled as emping (melinjo nut crackers). |
These hidden allergens are in the base sauces and pastes. A real Indonesian menu has dozens more dishes. Want to check them all at once?
Scan a menu with Menu Decoder3. Browse 20 Indonesian dishes
Nasi Goreng
Nasi Goreng
Indonesia's national dish: fried rice cooked with kecap manis, egg, vegetables, chicken or shrimp, and sambal, topped with a fried egg and kerupuk crackers.
Gado-Gado
Gado-Gado
A cooked and raw vegetable salad with tofu, tempeh, hard-boiled eggs, and rice cakes, drenched in a rich peanut sauce.
Rendang
Rendang
A slow-cooked, dry Minangkabau curry where beef is simmered in coconut milk with lemongrass, galangal, chili, and a spice paste until the liquid evaporates and the meat becomes dark and intensely flavored.
Sate Ayam
Sate Ayam
Grilled skewers of marinated chicken served with a thick peanut sauce and compressed rice (lontong).
Mie Goreng
Mie Goreng
Stir-fried wheat noodles with egg, vegetables, chicken or shrimp, kecap manis, and sambal.
Soto Ayam
Soto Ayam
A clear, fragrant yellow chicken soup made with turmeric, lemongrass, galangal, and candlenut in the spice paste, served with rice, glass noodles, hard-boiled egg, and fried shallots.
Tempeh Goreng
Tempe Goreng
Sliced or whole tempeh (fermented soybean cake) deep-fried until crispy, often with a sweet-savory kecap manis glaze.
Rawon
Rawon
A dark Javanese beef soup colored black by kluwek (black nuts from Pangium edule), with a rich spice paste containing candlenut.
Opor Ayam
Opor Ayam
A mild Javanese chicken curry simmered in coconut milk with a yellow spice paste of candlenut, coriander, lemongrass, and galangal.
Sate Padang
Sate Padang
A Minangkabau-style satay of beef or offal in a thick, spiced yellow sauce made with rice flour and spices.
Bakso
Bakso
Indonesian meatball soup with bouncy beef meatballs in a clear beef broth, served with wheat noodles, tofu, fried shallots, and kecap manis.
Gudeg
Gudeg
A traditional Javanese slow-cooked dish of young jackfruit simmered for hours in coconut milk, palm sugar, and spices until dark brown and sweet.
Martabak
Martabak
A large, thick stuffed pancake. Savory versions contain egg, minced beef, and green onion. Sweet versions are filled with chocolate, cheese, peanuts, or Nutella.
Ketoprak
Ketoprak
A Jakarta street food of rice vermicelli, tofu, bean sprouts, cucumber, and hard-boiled egg dressed in peanut sauce with kecap manis.
Pempek
Pempek
A Palembang specialty of fish cakes made from ground fish and tapioca starch, fried and served with a dark, sweet-sour vinegar sauce (cuko).
Es Teler
Es Teler
A popular Indonesian shaved ice drink with avocado, jackfruit, coconut meat, condensed milk, and coconut milk over crushed ice.
Sambal
Sambal
Indonesia's foundational chili condiment, served alongside every meal, made in dozens of regional varieties, most containing shrimp paste (terasi).
Nasi Uduk
Nasi Uduk
Betawi-style rice cooked in coconut milk with lemongrass and bay leaves, served with fried chicken, tempeh, tofu, egg, and sambal.
Sop Buntut
Sop Buntut
A rich Indonesian oxtail soup simmered for hours with nutmeg, cloves, ginger, and garlic until the meat falls off the bone. Served with fried shallots, tomato, celery, and a side of rice.
Kue Lapis
Kue Lapis
A traditional Indonesian spiced layer cake made from wheat flour, eggs, butter, and spices, cooked layer by layer in an oven.
What to say at the restaurant
Show these phrases to your server. Tap to copy.
I have a food allergy
Saya punya alergi makanan (sa-ya poo-nya ah-ler-gee ma-kan-an)
I cannot eat [allergen]
Saya tidak bisa makan [allergen] (sa-ya tee-dak bee-sa ma-kan)
Does this contain peanuts?
Apakah ini mengandung kacang? (ah-pa-kah ee-nee meng-an-doong ka-chang)
Does this contain shrimp paste (terasi)?
Apakah ini mengandung terasi? (ah-pa-kah ee-nee meng-an-doong teh-ra-see)
Without soy sauce, please
Tanpa kecap, ya (tan-pa keh-chap, ya)
When you sit down at the restaurant, the menu will have dishes not on this list.
Menu Decoder scans the actual menu in front of you, in any language, and checks every dish against your dietary profile in seconds.
Scan a menu nowImportant: Dish Scout is a reference guide, not medical advice. Traditional recipes vary by restaurant, region, and chef. Always verify ingredients with restaurant staff before ordering. When in doubt, don't eat it.