Indonesian Cuisine Conclusion

Topics: Indonesia, Indonesian cuisine, Rice Pages: 8 (2909 words) Published: March 20, 2013
Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago.[1] Many regional cuisines exist, often based upon cultural and foreign influences.[1] Indonesian cuisine varies greatly by region and has many different influences.[1][2][3] Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine. Some popular Indonesian dishes such as nasi goreng,[4] gado-gado,[5][6] sate,[7] and soto[8] are ubiquitous in the country and considered as Indonesian national dishes. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is more indigenous.[1] The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated. Some popular dishes that originated in Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java. Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand (to push the food onto the spoon), although in many parts of the country, such as West Java and West Sumatra, it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) food stalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water should not to be consumed, however; it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodles), and kwetiau goreng (fried flat rice noodles). Contents [hide]

1 Rice
2 Other staples
3 Vegetables
4 Meat and fish
5 Spices and other flavorings
6 Peanut sauce
7 Coconut milk
8 Regional dishes
9 Foreign influences
10 Influence Abroad
11 Meal Times
12 Feasts: Tumpeng and Rijsttafel
13 Non-alcoholic Beverages
14 Alcoholic beverages
15 Snacks and street food
16 Fruits
17 Health and hygiene
18 See also
19 References
20 External links

Main article: Rice production in Indonesia

Using water buffalo to plough rice fields in Java; Rice is a staple for all classes in contemporary; Indonesia is the world's third largest paddy rice producer and its cultivation has transformed much of Indonesia’s landscape. Rice is a staple for all classes in contemporary Indonesia,[2][9] and it holds the central place in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals both as a savoury and a...
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