Ikan Pindang. An Indonesian way to brine the fish in order to extend the shelf-life. Easy to make and soften the bones. Sardines, mackerel and tuna are the popular fish to be brined in Indonesia.
Perkedel is a dish that was borrowed by Indonesian from frikadel in the Dutch colonization. Made from potato and can be a vegetarian appetizer. Lovely pair with Indonesian chicken soup.
Malaysian called this tiny anchovies, ikan bilis. Indonesian called them ikan teri. Whatever you want to call them, they are delicious when simply stir fry with shallot, garlic, and tons of red chilies :)