Cuisine of Indonesia
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Indonesian cuisine reflects the vast variety of people that live on the 13,000 islands that make up Indonesia.
In western and central Indonesia the main meal is usually cooked in the late morning, and consumed around midday. In many families there is no set meal time where all members are expected to attend. For this reason, most of the dishes are made such that they can last and remain edible even if left on the table in room temperature for many hours. The same dishes are then re-heated for the final meal in the evening. Most meals are built around a cone-shaped pile of long-grain, highly polished rice. A meal may include a soup, salad, and another main dish. Whatever the meal, it is accompanied by at least one, and often several relishes that are called sambals.
In eastern Indonesia where the natives are more influenced by pacific islander cultures such as on the island of Papua and Timor, the meals can be centered around other sources of carbohydrates such as sago and/or grain.
The most popular dishes that originated in Indonesia are common across most of Asia, with satays, beef Rendang and sambals favored in Malaysia and Singapore. Soy-based dishes such as variations of tofu and tempeh are also very popular. In fact, tempeh is an adaptation of tofu to the tropical climates of Indonesia.
In most cities it is common to see Chinese dishes such as buns and noodles sold by street vendors and restaurants alike. One common adaptation is that pork is no longer used since the majority of Indonesians are Muslims.
Indonesian meals are commonly eaten with combination of spoon in the right hand & fork in the left hand, although in many parts such as West Java it is also common to eat with your hands.
List of some popular Indonesian dishes
See also
External link
- wokme.com Asian Cooking Guide - Indonesian Cuisine (http://www.wokme.com/pages/cuisines/indonesian.htm)