Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands.
Many regional cuisines exist, often based upon cultural and foreign influences.
Indonesian cuisine varies greatly by region and has many different influences.
For example, Sumatran cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous.
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,
gado-gado,
sate,
and
soto 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, while Javanese cuisine is more indigenous. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: items 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).
Rice
Rice is a staple for all classes in contemporary Indonesia,
[2][8] 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 sweet food. Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served, however, as
nasi uduk (rice cooked in coconut milk),
nasi kuning (rice cooked with coconut milk and turmeric),
ketupat (rice steamed in woven packets of coconut fronds),
lontong (rice steamed in banana leaves),
intip or
rengginang (rice crackers), desserts,
vermicelli,
noodles,
arak beras (rice wine), and
nasi goreng (fried rice).
Nasi goreng is omnipresent in Indonesia and considered as national dish.
Rice was only incorporated into diets, however, as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, were carved into relief friezes on the ninth century Prambanan temples in Central Java: a
water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carrying sheaves of rice on each end of a pole across his shoulders (
pikulan). In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.
Rice production in Indonesian history is linked to the development of iron tools and the domestication of
Wild Asian Water Buffalo as
water buffalo for cultivation of fields and manure for fertilizer. Rice production requires exposure to the sun. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.
Spices and other flavorings
"Rempah" is Indonesian word for spice, while "bumbu" is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes.
Known throughout the world as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as
pala (nutmeg/mace),
cengkeh (clove), and
laos (galangal) are native to Indonesia. It is likely that
lada hitam (black pepper),
kunyit (turmeric),
sereh (
lemongrass),
bawang merah (shallot),
kayu manis (cinnamon),
kemiri (
candlenut),
ketumbar (coriander), and
asam jawa (tamarind) were introduced from India, while
jahe (ginger),
daun bawang (
green onions) and
bawang putih (garlic) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine.
In ancient times, the
kingdom of Sunda and the later sultanate of Banten were well known as the world's major producers of black pepper. The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands with China and India. Later the Dutch East India Company controlled the spice trade between Indonesia and the world. The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced
cabai chili pepper from the New World to the region in 16th century. After that hot and spicy
sambals have become an important part of Indonesian cuisine.
[citation needed] Soy sauce is also an important flavorings in Indonesian cuisine.
Kecap asin (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own
kecap manis (sweet soy sauce) with generous addition of palm sugar into soy sauce. Sweet soy sauce is an important
marinade for barbecued meat and fish, such as satay and grilled fishes. Sweet soy sauce is also an important ingredient for
semur, Indonesian stew.
Beverages
The most common and popular Indonesian drinks and beverages are
teh (tea) and
kopi (coffee). Indonesian households commonly serve
teh manis (sweet tea) or
kopi tubruk (coffee mixed with sugar and hot water and poured straight in the glass without separating out the coffee residue) to guests. Since the colonial era of Netherlands East Indies, plantations, especially in Java, were major producers of coffee, tea and sugar. Since then hot and sweet coffee and tea beverages have been enjoyed by Indonesians. Jasmine tea is the most popular tea variety drunk in Indonesia, however recent health awareness promotions have made green tea a popular choice. Usually coffee and tea are served hot, but cold iced sweet tea is also frequently drunk. Kopi Luwak is Indonesian exotic and expensive coffee beverage made from the beans of coffee berries which have been eaten by the Asian Palm Civet (
Paradoxurus hermaphroditus) and other related civets.
Teh botol, bottled sweet jasmine tea, is now quite popular and locally competes favorably with international bottled soda beverages such as
Coca Cola and Fanta.
Kopi susu (coffee with sweetened condensed milk) is an Indonesian version of Café au lait.
Fruit juices (
jus) are very popular. Varieties include orange (
jus jeruk), guava (
jus jambu), mango (
jus mangga), soursop (
jus sirsak) and avocado (
jus alpokat), the last of these being commonly served with condensed milk and chocolate syrup as a dessert-like treat.
Many popular drinks are based on ice (
es) and can also be classified as desserts. Typical examples include young coconut (
es kelapa muda), grass jelly (
es cincau), cendol (
es cendol or
es dawet), avocado, jackfruit and coconut with shreded ice and condensed milk (
es teler), mixed ice (
es campur),
red kidney beans (
es kacang merah), musk melon (
es blewah) and seaweed (
es rumput laut).
Hot sweet beverages can also be found, such as
bajigur and
bandrek which are particularly popular in West Java. Both are coconut milk or coconut sugar (
gula jawa) based hot drinks, mixed with other spices.
Sekoteng, a ginger based hot drink which includes peanuts, diced bread, and
pacar cina, can be found in Jakarta and West Java.
Wedang jahe (hot
ginger drink) and
wedang ronde (a hot drink with sweet potato balls) are particularly popular in Yogyakarta, Central Java, and East Java.
As a Muslim majority country, Indonesian Muslims also share Islamic dietary laws that prohibit alcoholic beverages. However since ancient times, native alcoholic beverages were already developed in archipelago. According to a Chinese source, people of ancient Java drank wine made from palm sap called
tuak (palm wine). Today
tuak continues to be popular in the Batak region, North Sumatra where a majority of the people are Christian. A traditional Batak bar serving tuak is called
lapo tuak. In Solo, Central Java,
ciu (a local adaptation of Chinese wine) is also known. Bottled
brem bali (Balinese rice wine) is popular in Bali. Indonesians also developed local brands of beer, such as Bintang Beer and Anker Beer.
Snacks and street food
In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with various sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants alike, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims. Another popular Indonesian street food and snack is siomay and batagor (abbreviated from Bakso Tahu Goreng), deep fried fish cake pempek,
bubur ayam (chicken congee),
bubur kacang hijau (mung beans porridge), satay,
nasi goreng (English: fried rice) and
mie goreng (English: fried noodle),
taoge goreng (mung bean sprouts and noodle salad),
asinan (preserved vegetables or fruits salad), laksa,
kerak telor (spicy omelette), and
gorengan (Indonesian assorted fritters).
Various traditional crackers is called krupuk, and usually consumed as snack or to accompany main meals. There are wide variations of krupuk available across Indonesia. The most popular ones would be
krupuk udang (prawn cracker) and
krupuk kampung or
krupuk putih (cassava cracker). Another popular types include
krupuk kulit (skin cracker),
emping melinjo (gnetum gnemon cracker), an also various of
kripik (chips or crisps), such as
kripik pisang (
banana chips) and
keripik singkong (Cassava chips).
Indonesian street snacks also include iced and sweet beverages, such as
es cendol or
es dawet,
es teler,
es cincau,
es doger,
es campur,
es potong, and
es puter. Indonesian cakes and cookies are often called as
jajanan pasar (market munchies). Indonesia has a rich collection of snacks called
kue (cakes and pastry), both savory and sweet. Popular ones include
risoles,
pastel,
lumpia,
lemper,
lontong,
tahu isi,
getuk,
bakpia,
Bika Ambon,
kue pandan,
lupis,
lemang,
kue pisang,
kue cubit,
klepon,
onde-onde,
nagasari,
lapis legit,
soes,
poffertjes and
bolu kukus.
Street and street-side vendors are common, in addition to hawkers peddling their goods on bicycles or carts. These carts are known as
pedagang kaki lima - (named after the 5-foot (1.5 m) wide footpaths in Indonesia, however some people say they are named 'five feet' after the three feet of the cart and two feet of the vendor!), and many of these have their own distinctive call or songs to announce their wares. For example, the
bakso seller will hit the side of a soup bowl, whereas
mie ayam is announced by hitting a wood block.
Fruits
Indonesian markets abound with many types of tropical fruit. These are an important part of the Indonesian diet, either eaten freshly, or made into juices (such as
jus alpukat), desserts (such as
es buah and es teler), processed in savoury and spicy dishes like
rujak, fried like
pisang goreng (fried banana), cooked into cakes (such as
kue pisang or
bika ambon), sweetened and preserved such as
sale pisang and
manisan buah, or processed into kripik (crispy chips) as snacks like jackfruit or banana chips.
Many of these fruits such as
mangosteen, rambutan, jackfruit, durian, and banana, are indigenous to Indonesian archipelago; while others have been imported from other tropical countries, although the origin of many of these fruits might be disputed. Today, Indonesian markets is also enrichen with selections of home-grown non-tropical fruits that is not native to Indonesia.
Strawberry, melon, apple and
dragonfruit are introduced and grown in cooler Indonesian highlands such as Malang and Lembang near Bandung, to mimic their native subtropics habitat.
In the last few years, fruit chips has been more and more various. In the old times, banana and jackfruit chips is the most common, but now Indonesian fruit chips also made from strawberry, apple, dragon fruit, pepino, watermelon, melon, and a lot more. Malang, a city in East Java is the center of fruit chips production aside from tempe chips. Banana and Coconut are particularly important, not only to Indonesian cuisine, but also in other uses, such as timber, bedding, roofing, oil, plates and packaging, etc.
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