Cuisine Indonesia

Indonesian cuisine is one of the richest culinary traditions in the world, and complete with a strong taste.

The richness of its cuisine is a mirror of the cultural diversity and traditions of the archipelago, which consists of about 6,000 uninhabited islands, and benefits from the Indonesian national culture in general. All Indonesian dishes are rich in spices from herbs such as pecan, chili, key cone, galangal, ginger, kencur, turmeric, coconut and sugar using cooking techniques according to the ingredients, and adat traditions that also apply to the United States, India, China, the Middle East, and Europe.

There is essentially no single form of "Indonesian cuisine", but rather, the diversity of regional cuisine differently locally by the Indonesian state and integration. For example, rice is processed into white rice, ketupat or lontong (steamed rice) as the staple food for the population of Indonesia, but for the east it is more common than sago, maize, cassava and sweet potatoes. The general form of serving most of Indonesian food consists of staple foods with side dishes such as meat, fish or vegetables on the side of the plate.

Throughout its history, Indonesia has been involved in world trade thanks to its location, and its natural resources. The cooking techniques, and indigenous Indonesian food grown, and then by the Indian, Middle Eastern, Chinese, and finally Europeans. The Spanish and Portuguese traders brought various materials from the Americas long before the Dutch had mastered Indonesia. The famed Maluku island as the "Spice Islands", also donate indigenous Indonesian herbs to the world culinary arts world. The culinary arts of eastern Indonesia are similar to Polynesian and Melanesian cooking arts.

Sumatran cuisine, for example, displays Middle Eastern, and Indian information, such as the use of curry spices in meat dishes, and vegetables, while food from the original cooking techniques of the archipelago. Cultural elements of Chinese cuisine can be observed in some Indonesian dishes. Cuisine such as noodles, meatballs, and spring rolls have been absorbed in Indonesian art cuisine.

Several types of original Indonesian dishes can also be found in several countries in the Asian continent. Famous Indonesian cuisine such as satay, rendang and sambal and popular in Malaysia and Singapore. Foodstuffs made from tofu and tempeh are also very popular. Tempeubah as Original Javanese findings, local adaptation of soybean fermentation. Another type of fermented food is oncom, similar to tempe but using different types of mushrooms, oncom is very popular in West Java.

Indonesian food is commonly used using lunch, hand and hand tools in various places (such as West Java and West Sumatra) and is commonly found to be eaten directly by bare hands.

In restaurants or households commonly use hands to eat, such as nautical restaurants, Sundanese and Padang traditional restaurants, or pecel cat food stalls and fried chicken typical of East Java. Places like this usually also serve kobokan, a bowl of tap water with lime slices to give a fresh aroma. This bowl of air is not to be drunk; just to wash hands before, and check by hand.

Using chopsticks to eat commonly found in restaurants that serve Chinese cuisine that has been adapted to Indonesian cuisine such as noodles or chicken noodles with dumplings, fried noodles, and kwetiau goreng (fried noodles, similar to char kway teow).



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