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This food is very common in my hometown. Because it's easy to find and also delicious. It's actually pork that has been smoked using lots of coals of firewood. The wood is using the Kusambi wood. The pork will be cut lengthwise. It will be placed on top of the wood and smoked for hours until it cooked.
You should try it, in Jogja there's a place that sell Se'i Babi and the place is called East Pork # Se'i Babi Kupang.

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Miedes is a traditional dish from Pundong, Bantul. It has a delicious taste and is somehow a bit spicy. Miedes is a kind of noodle that is made from tapioca flour without added preservatives. It has a thick and chewy texture. People usually cook it as "Miedes Goreng" which is served without soup or "kuah" and also "Miedes Kuah" which is served with flavored soup.

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My favorite food from my hometown are RW and Papeda. RW has lots of spices and such as garlic, ginger, onion, lemon grass, salt, etc. The tastes are spicy and salty. Then, Papeda is the most famous traditional food in Papua. The basic ingredient for making this food is Sago. Papeda usually is accompanied by ikan kuah kuning. The tastes are spicy, salty, and sour.

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Jenang juruh or bubur juruh is one of Indonesian food that is very common. The taste is very good. And usually, this porridge is for baby, breakfast, or for those who are sick.
It is basically a non-rice porridge.  The porridge itself made from a santan (coconut water), rice flour,clove, and pandan leaves. And the juruh is the sweet water/sauce topping, from a melted aren sugar mixed with water.

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Mendoan is a traditional food from Banyumas, Central Java. This is made from thin tempeh and fried with flour, so the taste becomes very tasteful also crispy. You can enjoy this tempeh mendoan usually with a cup of coffee and a package of udud that people usually do in the morning there.

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kue rambut is from ntt maybe some of you dind't know about kue rambut so the ingredients are sugar, flour, water and butter and other again but i forgot. I recommended you to try this food because the taste so good

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Lentog Tanjung is an iconic food from Kudus, Central Java. Lentog is another name for lontong and Tanjung is the name of a village.  This lontong is different from other types of lontong in general, as the name implies, Lentog stands for Pulen and Montong. So it means that this lontong is bigger and denser.

Lentog Tanjung consists of lontong cut into small pieces, mixed with gori vegetables (sayur gori) or young jackfruit (nangka muda), tofu, and tempeh. Besides that, as a complement, there is usually quail egg satay.

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It's a local snack that you always find at the market or somewhere else. The colour is red and filled with green bean. It tastes sweet and I like to eat more and more. You know that?

Kue kuk. Well, in my place, we call it kue kuk but maybe the name can be different from other place.

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Clorot is one of Purworejo's specialty. It is a traditional dish that maybe you never heard about. We called it as "pocong cake" because the shape looks like pocong. Clorot is made from rice flour and coconut milk, wrapped in the coconut leaves. Basically the taste is like Dodol from Garut.

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Pempek, or others known as Empek-Empek or Mpek Mpek, is one of signature dishes from South Sumatera, precisely from Palembang Regency. Pempek is typical of fish cake that made of fish meat and tapioca powder and spices, and it serve with sweet and sour sauce called Cuko or Cuko, which typical of brown sugar vinegar, that made of brown sugar, vinegar, chili, garlic and salt. The taste of the sauce must be acidly strong with the taste of sweetness and hotness at the same time.

In one plate of Pempek, we will find a plate full of the Pempek dough that have been fried and cut in pieces, yellow noddle and the sauce. In some modification there will be chopped cucumber and soy powder for sprinkles.

There are some variants of Pempek that we can found in the menu. The most popular one is Pempek Kapal Selam. Kapal selam in Bahasa means Submarine, which resemble to the shape of the dish. Pempek Kapal Selam is pempek dough with an egg inside. Other popular variant is pempek Lenjer, which is pempek in long cylindrical  shape that similar to sausage. Others are known as Pempek Kulit, Pempek Keriting, Pempek Adaan and more.

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Tempoyak is one of the most popular culinary delights in Indonesia, especially in my hometown Jambi,
Tempoyak is an original Indonesian condiment made using leftover durian to create a distinctive sour, sweet and spicy taste. The sour taste is said to come from high levels of Lactic Acid Bacteria (LAB) which are formed during the combustion process.