Types
If pieces of meat are cooked in spicy coconut milk, then what is the dish called?
Rendang
Rendang Paniki Nasi kebuli Javanese cuisine Serundeng
Rendang-Types Paniki-Abstract Nasi_kebuli-Preparation Javanese_cuisine-Common_Javanese_dishes Serundeng-Abstract
In Minangkabau culinary tradition, there are three recognised stages in cooking meat in spicy coconut milk. The dish which results is categorised according to the liquid content of the cooked coconut milk, which ranges from the most wet and soupy to the most dry: Gulai — Kalio — Rendang. The ingredients of gulai, kalio and rendang are almost identical with the exceptions that gulai usually has less red chilli pepper and more turmeric, while rendang has richer spices. If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, the dish is called gulai. If the process continues until the coconut milk is partly evaporated and the meat has begun to brown, then you have kalio. For a traditional dry rendang, the process continues hours beyond this, until the liquid has all but completely evaporated and the color turns to a dark brown, almost black color. Thus not only liquid content but also colour indicate which type of rendang is involved: gulai is light yellow, kalio is brown, and rendang is very dark brown. Today one mostly only finds two simpler categories of rendang: either dry or wet.
Paniki is a dish of Minahasan from North Sulawesi made from fruit bat (Minahasan:"paniki"). Before being cooked in spices, usually the bats are burned to remove its soft hairs, then cooked in coconut milk, herbs and spices. Other than cooked in coconut milk, paniki is also cooked in spicy rica-rica, a mixture of various herbs with chilli pepper. 
Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat later cooked and mixed with sauteed spice mixture in ghee oil. The spices are made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg and ghee. Then the goat meat with spices is cooked together with half cooked rice in milk until completely cooked. Nasi kebuli usually served with "asinan nanas" (pineapple in spicy and sour sauce) or sometimes also topped with "sambal goreng hati" (cow liver in spicy sambal sauce) and sprinkled with raisins. 
These are the common Javanese dishes, which can be found throughout Java regardless of the location. Sate: skewered meat is a common dish in Java. The Javanese variants are Sate Tegal, Sate Ambal, Sate Solo, Sate Buntel, Sate Madura, Sate Ponorogo, etc. Soto: this Indonesian soup dish is also a common dish in Java. The Javanese variants are common Soto ayam and Soto babat, Soto Kudus, Soto Madura, Soto Lamongan etc. Tumpeng: a rice served in the shape of a conical volcano, usually with rice colored yellow using turmeric. It is an important part of ceremony in Java. Tumpeng served in important events such as birthday, moving house, or other ceremonies. Traditionally, Tumpeng is served alongside fried chicken, boiled egg, vegetables, goat meat on a round plate made from bamboo called "besek". Tempeh: a meat substitute made from soy bean fermented with mold. It is a staple source of protein in Java and popular in the world as an excellent meat substitute for vegetarians. Kripik tempe: tempeh chips, made from thinly sliced, lightly battered, then deep fried tempeh (soybean cake). Gorengan: assorted fritters such as tempeh, tofu, yam, sweet potato, cassava, and chopped vegetables. Pecel: a type of peanut sauce with chili is a common ingredients in Javanese cuisine. It is used in various type of Rujak and Gado-gado. It can also be used as stand alone sauce with rice and prawn, egg and vegetables as "Nasi Pecel" (Pecel rice). Urap sayur: Vegetables in spiced grated coconut dressing. Lotek: Almost identical with Gado-gado with sweeter taste. It is similar to pecel, but includes different vegetables as well as boiled egg slices and a garnish of fish or shrimp crackers and emping ("Gnetum gnemon L." nut, flattened, dried, and fried into small thin crackers). Sayur Lodeh: assorted vegetable, stewed in coconut milk. Buntil: a traditional Javanese dish of scraped coconut meat mixed with "teri" (anchovies) and spices, wrapped in a papaya leaf, then boiled in coconut milk. Botok: a dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetable or fish, and wrapped in banana leaf and steamed. Nasi rames: Rice with accompaniments, usually some curried vegetable stew (sayur lodeh), a selection of cooked fish or chicken or meat and offal pieces, and a dollop of spicy sambal. (See similar dish Rijstaffel) Nasi kuning is similar to nasi rames or nasi campur, but the rice is cooked in coconut milk and colored bright yellow using turmeric and scented with lemongrass and kaffir lime leaves Gule kambing: mutton cooked in a curry-like coconut milk soup. Sop Buntut: Oxtail soup. Tumis sayuran: Stir-fried vegetables, usually mixed with chili and a spice paste. Klepon: A glutinous rice ball stuffed with palm sugar, colored green using pandanus leaf, and rolled in fresh grated coconut. Jajan pasar: Several types of shaped and colored flour, rice flour, and glutinous rice flour cakes, sprinkled with desiccated coconut and drizzled with melted palm sugar. "Jajan" literally means "snack", and "pasar" means "market", as this snack is usually only found in traditional markets.  
Serundeng is an Indonesian sauteed grated coconut that is often used as a side dish to accompany rice. First, spices and seasonings like onions, chili peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves ("daun salam"), lime leaves ("daun jeruk purut"), and galangal are ground to a paste and fried. Then grated coconut is fried until golden brown and mixed with the seasoning paste and roasted peanuts. Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste. Serundeng can be mixed with meat in dishes such as "serundeng daging" (beef serundeng) or sprinkled on top of other dishes such as "soto" or "ketan" (sticky rice). In Indonesia, beef serundeng usually tastes rather sweet because of the addition of coconut sugar, and commonly associated with Javanese cuisine. Serundeng as grated coconut sprinkled dry condiment is also found in Betawi cuisine of Jakarta, and Makassar cuisine of South Sulawesi, usually applied upon "soto", "ketan", or "burasa" (rice in banana leaf cooked in coconut milk). In Malaysia, the term "serunding" refers to meat floss instead, it can be mixed with grated coconut or not. While in Indonesia, meat floss is called "abon", and serundeng is clearly refer to spiced and sauteed grated coconut. 