Also known as Javanese cuisine.
Not to be pedantic, but Javanese cuisine is a subset of Indonesian food, there's a lot of regional variation. And satay refers to the skewers themselves, peanut sauce is saus kacang (nut or peanut sauce)
If Indonesians predominantly use chopsticks, it would've been what Thai cuisine was 15-20 years ago. Westerners add +12 to exoticism if a cuisine is eaten with chopsticks and hypes the shit out of it(Korean cuisine) . Look into it.
A part of this too is a lot of Indonesian cooking is more home style and simpler than Thai or other Asian cuisines.
Funny enough one of the most common cheese uses would be kue kejuh, which is a savory Dutch cookie. Really tasty but a pain in the ass to make.
Mee Soto is another common food found in Indonesia, Malaysia and Singapore.
Mee = Yellow Noodles
Soto = Soup?
It's basically shredded chicken with yellow noodle soup. The garnish on top adds to the flavors too. Fried Shallots, parsley, garlic, onion and lime.
Soto would be the catch all (ie chicken noodle soup). That picture is the most commonly found variation but most regions have their own take, whether it's what goes in the soup or what flavors the soup.
My personal favorite dishes from growing up (many ironically are Dutch):
Rendang (stewed beef, can range from almost jerky to a slow cooked beef in execution)
Perkedel (double fried potato and meat fritters
Tahu talor (Jakarta take on a fried omelet with tofu and filling, topped with peanut sauce)
Kroket (self explanatory, I like dry fillings more)
Pangsit Goreng (fried wantons, filling tends to be sweeter than other Asian dumplings, sometimes with nutmeg or mace)
Lapis Legit (layered cake, you have to like spice cakes and butter, stupidly time consuming to make and expensive)
