Indonesian cuisine mirrors the board various of person that live on the 6,000 inhabited islands that arrange Indonesia. Indonesian cuisine is as different as Indonesian culture, and has taken on culinary influences from many sources. It various by area and is based on Chinese, European, Middle Eastern, and Indian precedents.
All its history, Indonesia has been involved in commerse because to its region and natural resources. Indonesia’s original techniques and ingredients, at least in the Malay World parts, are influenced by India, the Middle East, China and the last is Europe. Spanish and Portuguese merchant brought New World produce even before the Dutch came to colonize Indonesia.
Indonesian island of Maluku is famous as "the Spice Island" also provide role on the escort of original spices to Indonesian and general cuisine.The 'characteristic' Indonesian food possible be explained as being based on rice, with some savory side dishes of vegetable, fish or meat or poultry, along by chilli-hot seasoning or sambal, with peanuts, crackers (krupuk) or fried red onion to produce a crips contrast. Casually such a explanation possible be recognized for much of Java, Sumatra and Bali, in other regions of the archipelago, the based might be sago, cassava or corn.
Indonesian island of Maluku is famous as "the Spice Island" also provide role on the escort of original spices to Indonesian and general cuisine.The 'characteristic' Indonesian food possible be explained as being based on rice, with some savory side dishes of vegetable, fish or meat or poultry, along by chilli-hot seasoning or sambal, with peanuts, crackers (krupuk) or fried red onion to produce a crips contrast. Casually such a explanation possible be recognized for much of Java, Sumatra and Bali, in other regions of the archipelago, the based might be sago, cassava or corn.
The most famous dishes that derived in Indonesia are general across most of Asia. Famous Indonesian dishes for example satay, beef rendang, and sambals also lovely in Malaysia and Singapore. Soy-based dishes, such as varieties of tofu (tahu) and tempeh, are also very famous. In fact, tempeh is an adjust of tofu to the tropical climates of Indonesia.
Rice
Rice is the primary food of millions of Indonesians, is more than just a main food. The plant is considered to have a soul or spirit and is hence subject to many ritual ceremony during growth and corp.
Although there are dozens of types of rice in Indonesia, the most commonly grouped into two basic categories: long-grain polished white rice and glutinous rice. The former is eaten as staple, while glutinous rice is used to make dessert, cakes and snacks. Glutinous or sticky rice (ketan or pulot) is either white or purplish-black (ketan hitam), with a wonderful nutty flavour.
Rice is most often eaten white rice (white rice) plus the side dishes and vegetables. Presentation of the other rice such as diamond (rice steamed in woven packets of coconut leaf), rice cake (rice steamed in banana leaves), peek (rice crackers), desserts, noodles, Brem (rice wine), and nasi goreng (fried rice) .
Meal Times
In western and middle Indonesia, the primary meal is usually cooked in the late morning, and consumed until midday. In many families there is no manage meal time where all person of family are expected to be present. For this reason, most of the dishes are made such that they can last and remain edible even if left on the table at room temperature for many hours. The same dishes are then re-heated for the final meal in the evening.
Most of the foods that are built around a cone-shaped pile of long-grain, highly polished rice. Meal may include soup, salad (or more commonly sauteed vegetables with garlic), and other main dishes. Whatever the meal, accompanied by at least one, and often several relishes that are called sambals. In eastern Indonesia, where the natives are more influenced by the culture of the Pacific islands such as Papua and Timor island, the food can be centered on the sources of carbohydrates such as sago and / or seeds.
Rice
Rice is the primary food of millions of Indonesians, is more than just a main food. The plant is considered to have a soul or spirit and is hence subject to many ritual ceremony during growth and corp.
Although there are dozens of types of rice in Indonesia, the most commonly grouped into two basic categories: long-grain polished white rice and glutinous rice. The former is eaten as staple, while glutinous rice is used to make dessert, cakes and snacks. Glutinous or sticky rice (ketan or pulot) is either white or purplish-black (ketan hitam), with a wonderful nutty flavour.
Rice is most often eaten white rice (white rice) plus the side dishes and vegetables. Presentation of the other rice such as diamond (rice steamed in woven packets of coconut leaf), rice cake (rice steamed in banana leaves), peek (rice crackers), desserts, noodles, Brem (rice wine), and nasi goreng (fried rice) .
Meal Times
In western and middle Indonesia, the primary meal is usually cooked in the late morning, and consumed until midday. In many families there is no manage meal time where all person of family are expected to be present. For this reason, most of the dishes are made such that they can last and remain edible even if left on the table at room temperature for many hours. The same dishes are then re-heated for the final meal in the evening.
Most of the foods that are built around a cone-shaped pile of long-grain, highly polished rice. Meal may include soup, salad (or more commonly sauteed vegetables with garlic), and other main dishes. Whatever the meal, accompanied by at least one, and often several relishes that are called sambals. In eastern Indonesia, where the natives are more influenced by the culture of the Pacific islands such as Papua and Timor island, the food can be centered on the sources of carbohydrates such as sago and / or seeds.
