Indonesian cuisine
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Indonesian cuisine is a collection of various regional
There are many regional cuisines, often based upon indigenous culture with some foreign influences.[2]
Tradition and characteristics
Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important.[4] Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Indonesian cuisine varies greatly by region and has many different influences.[2][5][6] Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous,[2] with some hint of Chinese influence.
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 noodles, meat balls, and spring rolls have been completely assimilated.
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
Indonesian cuisine often demonstrates complex
Some popular Indonesian dishes such as
Today, some popular dishes that originated in Indonesia are now common to neighbouring countries, Malaysia and Singapore. Indonesian dishes such as satay, beef rendang, and sambal are favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu and tempeh, are also very popular. Tempeh 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 tempeh but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.
History
Indonesian cuisine has a long history—although most of it is not well-documented, and relied heavily on local practice and oral traditions. A rare instance is demonstrated by
Rice has been an essential staple for Indonesian society, as bas-reliefs of 9th century
The 9th century Old Javanese Kakawin Ramayana mentioned cooking technique as Trijata offered Sita some food (canto 17.101); scrumptious food of landuga tatla-tila (cooked with oil) and modakanda sagula (sugared delicacies).[18]
Several foods were mentioned in several Javanese inscriptions dated from the 10th to 15th centuries. Some of this dishes are identified with present-day Javanese foods. Among others are
In the 15th century Sundanese manuscript
By the 13th to 15th century, coastal Indonesian polities began to absorb culinary influences from
According to the 17th century account of
The vigor of
Indonesian culinary tradition has been exposed to various influences. Regarding the method of food processing techniques, each region has developed a specificity that ultimately leads to localization of regional taste.[18]
Customs, serving and consumption
Indonesian traditional meals usually consists of
On their personal plate, the steamed rice will soon be surrounded by two, three or more dishes; vegetables and fish or meat, and maybe some fried dishes,
Indonesian meals are commonly eaten with the combination of a
In restaurants or households that commonly use bare hands to eat, such as seafood food stalls, traditional
(fried chicken) food stalls, kobokan is usually served along with the food. Kobokan is a bowl of tap water with a slice of lime in it to give a fresh scent, this bowl of water is not intended for consumption, rather it is used to wash one's hand before and after eating.Eating with
Staples
Rice
Rice is a staple for all classes in contemporary
Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served as
Rice was only incorporated into diets 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
Rice production in Indonesian history is linked to the development of
Wheat
The Indonesian wheat consumption reached a new height after the advent of Indonesian
Other staples
Other staple foods in Indonesia include a number of starchy tubers such as yam, sweet potato, potato, taro and cassava. Starchy fruit such as breadfruit and jackfruit and grains such as maize are eaten. A sago congee called papeda is a staple food especially in Maluku and Papua. Sago is often mixed with water and cooked as a simple pancake. Next to sago, people of eastern Indonesia consume wild tubers as staple food.
Many types of tubers such as talas (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others were introduced from elsewhere.
Vegetables
A number of
Vegetables like
Vegetarianism in Indonesia
Vegetarianism is well represented in Indonesia, as there is a wide selection of vegetarian dishes and meat substitutes that may be served. According to Euromonitor International survei conducted in 2018, Indonesia is the third-highest rate of vegetarianism growth.[27] Dishes such as
Most Indonesians do not practice strict vegetarianism and may consume vegetables or vegetarian dishes for their taste, preference, economic and health reasons.[27] Nevertheless, there are small numbers of Indonesian Buddhists that practice vegetarianism for religious reasons.[29]
Meat and fish
The main animal
Poultry
The most common poultry consumed is
Meat
In other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed. Dishes made of non-halal meats can be found in provinces such as Bali, North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West Kalimantan, Central Kalimantan, North Kalimantan, West Papua, Papua, and also in the Chinatowns of major Indonesian cities. Today to cater for the larger Muslim market, most of the restaurants and eating establishments in Indonesia put halal signs that signify that they serve neither pork nor any non-halal meats, nor do they use lard in their cooking. With an overwhelming Muslim population and a relatively small population of cattle, today Indonesians rely heavily on imported beef from Australia, New Zealand and the United States which often results in a scarcity and raised prices of beef in the Indonesian market.
The meat can be cooked in rich spices and
Some game meat such as
Fish
In an archipelagic nation, seafood is abundant, and it is commonly consumed especially by Indonesian residents in coastal areas. Fish is especially popular in the eastern Indonesian regions of Sulawesi and Maluku, where most of the people work as fishermen. Both areas have a vast sea which brings them many different kinds of seafood.[31]
Popular seafood in Indonesian cuisine among others;
Seafood is commonly consumed across Indonesia, but it is especially popular in Maluku islands, Gorontalo Peninsula and Minahasa (North Sulawesi) cuisine. Seafood is usually grilled, boiled or fried. Ikan bakar is a popular grilled fish dish that can be found throughout Indonesia. The method of cooking like stir fried in spices or in soup is also possible. Salted fish is preserved seafood through cured in salt, it also can be found in Indonesian market.
Fresh water fisheries can be found in inland regions or in areas with large rivers or lakes. Fresh water fishes are popular in Sundanese cuisine of West Java, caught or raised in Lake Toba in Batak lands of North Sumatra, or taken from large rivers in Malay lands of Riau, Jambi and South Sumatra, or large rivers in Kalimantan. Popular fresh water fish among others; carp, gourami, catfish, pangasius, snakehead, trichogaster, climbing gourami, Nile tilapia, and Mozambique tilapia.
Insects
Unlike Thailand, in Indonesia
Spices and other flavourings
"Rempah" is the Indonesian word for spice, while "bumbu" is the Indonesian word for a spice mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes.[35]
Known throughout the world as the "Spice Islands", the Indonesian islands of
In ancient times, the
Sambal
The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced chili pepper from the New World to the region in the 16th century. After that hot and spicy sambals have become an important part of Indonesian cuisine.[36]
Indonesia has perhaps the richest variants of sambals. In the Indonesian archipelago, there are as many as 300 varieties of sambal.[37] The intensity ranges from mild to very hot. Sambal evolved into many variants across Indonesia, ones of the most popular is sambal terasi (sambal belacan) and sambal mangga muda (unripe mango sambal). Sambal terasi is a combination of chilies, sharp fermented shrimp paste (terasi), tangy lime juice, sugar and salt all pounded up with mortar and pestle.[8] Dabu-dabu is a combined Gorontalo and North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice.[38]
Sambal, especially sambal ulek, or sambal terasi can also become a base ingredient for many dishes, such as sambal raja (a dish from Kutai), terong balado, dendeng balado, ayam bumbu rujak, sambal goreng ati, among other things.
Sauces and seasonings
Peanut sauce
One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel. All of these dishes applied ample of bumbu kacang (peanut sauce) for flavouring. Gado-gado and satay, for example, have been considered Indonesian national dishes.[11][12]
Introduced from
Bumbu kacang or
Coconut milk
Coconuts are abundant in tropical Indonesia, and since ancient times Indonesians developed many and various uses for this plant. The broad use of coconut milk in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes – such as rendang, soto, gulai, mie koclok, sayur lodeh, gudeg, and opor ayam – to desserts – such as es cendol and es doger.
The use of coconut milk is not exclusive to Indonesian cuisine. It can also be found in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines. Nonetheless, the use of coconut milk is quite extensive in Indonesia, especially in
In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk. The difference depends on the water and oil content. Thin coconut milk is usually used for soups such as sayur lodeh and soto, while the thicker variety is used for rendang and desserts. It can be made from freshly shredded coconut meat in traditional markets, or can be found processed in cartons at the supermarket.
After the milk has been extracted from the shredded coconut flesh to make coconut milk, the ampas kelapa (leftover coconut flesh) can still be used in urap, seasoned and spiced shredded coconut meat mixed together with vegetables. Leftover shredded coconut can also be cooked,
, rice wrapped in banana leaf cooked with coconut milk and sprinkled with powdered coconut similar to serundeng.Cooking method
Most of the common Indonesian dishes are named according to their main ingredients and cooking method. For example,
The fire used in cooking can be either a strong fire or a small fire for slow cooking. Cooking
National dishes
Initially during the early years of Indonesian independence, the
In 2014, the
Satay and soto are notable and the natural choice to be promoted as Indonesian national dish, since they had transcends the cultural boundaries of myriad
Regional dishes
Jakarta
Diverse and eclectic, Betawi cuisine of Jakarta draw culinary influences from Chinese, Malay, Sundanese, to Arab, Indian and European.[42] Popular Betawi dishes include nasi uduk (coconut rice), sayur asem (sweet and sour vegetable soup), asinan (salad of pickled vegetables), gado-gado, (boiled or blanched vegetables salad in peanut sauce), ketoprak, (vegetables, tofu, rice vermicelli and rice cake in peanut sauce), and kerak telor (spiced coconut omelette). Born from a creole or hybrid phenomena, the Betawi cuisine is quite similar to the Peranakan cuisine.
West Java
A textural speciality of Sunda (West Java) is karedok, a fresh salad made with long beans, bean sprouts, and cucumber with a spicy peanut sauce. Lalab fresh vegetables served with spicy sambal dipping sauce is ubiquitous in Sundanese households and eating establishments. Other Sundanese dishes include mie kocok which is a beef and egg noodle soup, and Soto Bandung, a beef and vegetable soup with daikon and lemon grass. A hawker favourite is kupat tahu (pressed rice, bean sprouts, and tofu with soy and peanut sauce). Colenak (roasted fermented cassava tapai with sweet coconut sauce) and ulen (roasted brick of sticky rice with peanut sauce) are dishes usually eaten warm.
Central Java
The food of
East Java
The food of
, sprouts, soy sauce, coconut, and peanuts).Madura
Bali
.Batak
Aceh
West Sumatra
Traditionally,
East Sumatra
The cuisine of east coast of Sumatra is referring to the culinary tradition of
South Sumatra
The city of Palembang is the culinary centre of South Sumatra and is renowned for its pempek, a deep fried fish and sago dumpling that is also known as empek-empek. Pempek is served in distinctive kuah cuko, a sweet, sour and spicy sauce made from palm sugar, chili, tamarind and vinegar. Pempek derivatives dishes are tekwan soup of pempek dumpling, mushroom, vegetables, and shrimp, lenggang or pempek slices in omelette. Mie celor is a noodle dish with egg in coconut milk and dried shrimp, it is a Palembang speciality.
The cuisine of Palembang demonstrates various influences, from native Palembang Malay taste to Chinese and Javanese influences. Pempek is said to be influenced by Chinese fish cake akin to surimi, while the preference of mild sweetness is said to be of Javanese influence. South Sumatra is home to
North Sulawesi
Foreign colonial influence played a role in shaping Minahasan cuisine. Several cakes and pastries explicitly show Dutch, Portuguese and Spanish influences such as
Gorontalo
The strategic location of Gorontalo, between the Celebes Sea and Pacific Ocean in the north, and also Gulf of Tomini in the south, has made the Gorontalo region a strategic shipping route in the past.[47] This long past history has formed the roots of a unique and distinctive culture in Gorontalo, including its unique dishes. Therefore, Gorontalo is also known as the land of spices with a unique taste of culinary.
Gorontalese cuisine known for its fresh seafood, prepared using a full-palette of spices and herbs. Home of some Gorontalese delicacies such as Binte Biluhuta, Ayam iloni, Ikan iloni, Sate Tuna, Tabu Moitomo, Sate Balanga, Sagela, Pilitode, and Bilentango.
Gorontalo cuisine is also marked by a multi-cultural influence from other communities who migrated to Gorontalo, such as Arabs and Chinese culture. Moreover, Gorontalo's pastries are also famous for their sweetness and it has influence from European culture brought by the Dutch.
In 2016, the Gorontalese recipe book: "Trailing the Taste of Gorontalo" won as the "Best in the World" at the Gourmand World Cookbook Award in Yantai, China for the Asian Cuisine from Asian Books category.[48]
South Sulawesi
are also famous dishes of South Sulawesi. Another popular cuisine from Makassar is Ayam Goreng Sulawesi (Celebes fried chicken); the chicken is marinated in a traditional soy sauce for up to 24 hours before being fried into a golden colour. The dish is usually served with chicken broth, rice and special sambal (chilli sauce).In addition, Makassar is also home of traditional sweet snacks such as
Nusa Tenggara
With a drier climate in
In
Maluku and Papua
The
, and other spices.Foreign influences
Arab influences
Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Maluku, kue asida served during Ramadan for iftar, is believed to be derived from the Middle Eastern asida that was introduced by Arab merchants throughout the Maluku Islands.
Indian influences
Chinese influences
Dutch influences
The Dutch arrived in Indonesia in the 16th century in search of spices. When the Dutch East India Company (VOC) went bankrupt in 1800,
This led to adoption and fusion of European cuisine into Indonesian cuisine. Several Indonesian food can trace its origin from Dutch influence, such as kue odading that was derived from Dutch
Some dishes created during the colonial era were influenced by
Many pastries, cakes and cookies such as kue bolu (tart), lapis legit (spekkoek), lapis Surabaya (spiku), kroket (croquette), kue bolu kenari (ontbijtkoek), and kastengel (kaasstengels or cheese sticks) are come from Dutch influence.[50] Some recipes were invented as Dutch Indies fusion cuisine, using native ingredients but employing European pastry techniques. These include pandan cake and klappertaart (coconut tart). Kue cubit, commonly sold as a snack at schools and marketplaces, are believed to be derived from poffertjes.[51][50]
Influence abroad
Conversely, Indonesian cuisine also had influenced the Dutch through their shared colonial heritage. Indonesian cuisine also influencing neighbouring countries through Indonesians migration across the
Malaysia
Because of their proximity, historic migrations and close cultural kinship, Indonesian cuisine also has influenced neighbouring cooking traditions; most notably
The Malay cuisine of southernmost state of
Singapore
Some dishes in Singapore are influenced by Indonesian cuisine. Satay bee hoon has a connection to Javanese cuisine. The dish was a product of Teochew Chinese and Javanese culinary cultures.[54] Singaporean rojak has its roots in Indonesia.[55]
Thailand
To a lesser extent, Indonesian cuisine also had influenced Thai cuisine — probably through Malaysian intermediary — such as the introduction of satay, from Java to Sumatra, Malay Peninsula, and reached Thailand.[56] Achat (Thai: อาจาด pronounced [ʔāː.t͡ɕàːt]), is a Thai pickles which believed to be derived from Indonesian acar. It is made with cucumber, red chilies, red onions or shallots, vinegar, sugar and salt. It is served as a side dish with the Thai version of satay (Thai: สะเต๊ะ).
Netherlands
During the colonial period, the Dutch embraced Indonesian cuisine both at home and abroad.[49] The Indonesian cuisine had influenced colonial Dutch and Indo people that brought Indonesian dishes back to the Netherlands due to repatriation following the independence of Indonesia.[51]
C.
Dutch-Indonesian fusion dishes also exist, of which the most well-known is the rijsttafel ("rice table"), which is an elaborate meal consisting of many (up to several dozens) small dishes (hence filling "an entire table").[51] While popular in the Netherlands, Rijsttafel is now rare in Indonesia itself. Today, there are many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, The Hague, Utrecht and Rotterdam.[49]
Culinary diplomacy
Indonesian cuisine traditionally enjoyed popularity in neighbouring countries; e.g. Malaysia, Singapore, Brunei and Australia, as well as nations that shares historical ties with Indonesia; such as the Netherlands, Suriname, East Timor and South Africa. It is also increasingly popular in Japan and Korea.[58][59]
Learning from the success of other countries culinary diplomacy, especially those of Thailand, Korea and Japan, in 2021, the Indonesian government has launched the "Indonesia Spice Up The World" program, which is a form of coordinated gastrodiplomacy efforts.[60][61] The programme was launched to promote Indonesian cuisine abroad, to assist Indonesian culinary industry; by helping the local spice products and processed food to find their ways into the global market, and also to assist Indonesian restaurants abroad.[62]
The "Indonesia Spice Up The World" program involves government's inter-ministerial institutions, Indonesian food industry, and also the public. The objective of the program is to boost the export value of Indonesian spices and herbs to US$2 billion, and increasing the presence of four thousand Indonesian restaurants abroad by 2024.[60][62]
Meal times
Indonesians might consume snacks or varieties of small dishes throughout the day. If separate scheduled larger meal is observed, they usually consists of sarapan or makan pagi (breakfast), makan siang (lunch) is often the main meal of the day, followed by makan malam (dinner).[1] Mealtime is typically a casual and solitary affair, and might be observed differently across region.
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 when all members are expected to attend. For this reason, most of the dishes are made so that they can 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 meals are built around a cone-shaped pile of long-grain, highly polished rice. A meal may include a soup, salad (or more commonly vegetables sautéed with garlic), and another main dish. Whatever the meal, it is accompanied by at least one, and often several, relishes called sambals. Especially for Javanese family, on the table, it is also common to always have chips, that can be kerupuk, rempeyek, or any other chips to accompany the meal.
In eastern Indonesia, such as on the islands of
, are quite different from those of the islands to the west, and so the food stuffs are as well.Feasts
Tumpeng
Many Indonesian traditional customs and ceremonies incorporate food and feast, one of the best examples is tumpeng. Originally from Java, tumpeng is a cone shaped mound of rice surrounded by an assortment of other dishes, officially chosen as Indonesian national dish in 2014.[4] Traditionally featured in slametan ceremonies, the cone of rice is made by using bamboo leaves woven into a cone-shaped container. The rice itself can be plain white steamed rice, uduk (rice cooked with coconut milk), or yellow rice (rice coloured with kunyit, i.e., turmeric). After it is shaped, the rice cone is surrounded by assorted dishes, such as urap vegetables, fried chicken, semur (beef in sweet soy sauce), teri kacang (little dried fish fried with peanuts), fried prawns, telur pindang (marbleized boiled eggs), shredded omelette, tempe orek (sweet, dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), and many other dishes. Nasi tumpeng probably comes from an ancient Indonesian tradition that revers mountains as the abode of the ancestors and the gods. Rice cone is meant to symbolise the holy mountain. The feast served as some kind of thanksgiving for the abundance of harvest or any other blessings. Because of its festivities and celebratory value, even now tumpeng is sometimes used as an Indonesian counterpart to birthday cake.
Nasi Padang
Having
After the customers are seated, they do not have to order. The waiter with stacked plates upon their hands will immediately serves the dishes directly to the table. The table will quickly be set with dozens of small dishes filled with richly flavoured foods such as beef
Rijsttafel
Another Indonesian feast, the
Prasmanan
When attending the reception of an Indonesian traditional wedding party, office lunch-time meeting, a seminar or dinner gathering, one usually will find themselves queuing to Indonesian prasmanan; a long table filled with wide array of Indonesian dishes. A prasmanan is quite similar with rijsttafel but minus the ceremonial waiters and usually served fewer choices of dishes compared to its flamboyant colonial predecessor. It is an Indonesian buffet as it employs a long table with a wide range of dishes, both savoury and sweet, served on it. It can usually be found in wedding ceremonies or any other festivities. The layout for an Indonesian wedding ceremony buffet is usually: plates, eating utensils (spoon and fork), and paper napkins placed on one end, followed by rice (plain or fried), a series of Indonesian (and sometimes international) dishes, sambal and krupuk (shrimp crackers), and ending with glasses of water on the other end of the table.
Beverages
Non-alcoholic 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 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.[66] Teh botol, bottled sweet jasmine tea, is now quite popular and locally competes favourably with international bottled soda beverages such as Coca-Cola and Fanta.[67] Kopi susu (coffee with sweetened condensed milk) is an Indonesian version of Café au lait. Es kelapa muda or young coconut ice is fresh drink which is made from chilled young coconut water, coconut flesh and syrup. It is among favourite beverage in Indonesia.
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. Durian can be made into ice cream called es durian.
Many popular drinks are based on ice (es) and can also be classified as desserts. Typical examples include young coconut (es kelapa muda),
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.
Alcoholic beverages
As a
Eating establishment
In Indonesia, dishes are served from a fine dining restaurant in five-star hotel, a simple restaurant downtown, humble street side warung under the tent, to street hawker peddling their gerobak (cart) or pikulan (carrying using rod).
Restaurant and warung
In Indonesia rumah makan means restaurant, while warung means small and humble shop.[1] From these eating establishments, a warteg (warung Tegal) and rumah makan Padang are particularly notable for their ubiquitousness in Indonesian cities and towns.
A warteg or warung tegal is a more specific warung nasi, established by
Most of Indonesian restaurants are based upon specific regional cuisine tradition. For example, rumah makan Padang are definitely Minangkabau cuisine.
Street food
Indonesian street food are usually cheap, offer a great variety of food of different tastes, and can be found on every corner of the city.[69] 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. These food hawkers on carts or bicycles might be travelling on streets, approaching potential buyers through residential areas whilst announcing their presence, or stationing themselves on a packed and busy street side, setting simple seating under a small tent and waiting for customers. Many of these have their own distinctive call, tune, or noise to announce their presence. For example, bakso sellers will hit the side of a soup bowl using a spoon, whereas nasi goreng sellers announce themselves by hitting their wok.
In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with sweet and savoury fillings), bakmie (noodles), and
Indonesian street snacks 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 jajanan pasar (market munchies).
Snacks
Kue
Indonesia has a rich collection of snacks called kue (cakes and pastry), both savoury and sweet. Traditional kue usually made from rice flour, coconut milk, coconut sugar and mostly steamed or fried instead of baked. Traditional kue are popularly known as kue basah ("wet kue") that has a moist and soft texture because of rich coconut milk. The kue kering (dried kue) is local name for cookies.
Indonesia has rich variations of kue, both native-origin or foreign-influenced. Popular ones include
Traditional crackers
Traditional crackers are called krupuk, made from bits of shrimp, fish, vegetables or nuts, which are usually consumed as a crunchy snack or to accompany main meals.[70] These crispy snacks sometimes are added upon the main meal to provide crunchy texture; several Indonesian dishes such as gado-gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific type of krupuk as toppings. There are wide variations of krupuk available across Indonesia. The most popular ones would be krupuk udang (prawn crackers) and krupuk kampung or krupuk putih (cassava crackers).
Other popular types include krupuk kulit (dried buffalo-skin crackers),
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
Many of these tropical fruits such as mangga (
Today, Indonesian markets is also enrichen with selections of home-grown non-tropical fruits that is not native to Indonesia.
In the last few years, fruit chips have been more and more various. In the old times, banana and jackfruit chips were the most common, but now Indonesian fruit chips are also made from strawberry, apple, dragonfruit, pepino, watermelon, melon, more. Malang, a city in East Java, is the centre of fruit chip production aside from tempeh 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. Banana leaf and janur (young coconut leaf) are particularly important for packaging and cooking process, employed to make pepes, lontong and ketupat.
Health
Nutrition
Much
Some Indonesian fruit and vegetable dishes such as fruit rujak, gado-gado, karedok, pecel, lalab, capcay, tofu and tempeh are foods with low fat and high fibre. Tempeh, for example, is a vegetarian substitute for meat.[71] Some dishes, especially gorengan (deep-fried fritters) and those dishes infused or caramelised with coconut milk, such as rendang and gulai, might taste succulent but are rich in saturated fat.
Food safety
The authentic traditional Indonesian home cooking is freshly made and consumed daily with minimal or no processed, canned or preserved foods, which means there is a minimal amount of
Hygiene
While most of Indonesian grocery products and food served in mid to upperscale eating establishments maintain
See also
Notes
- ^ as mentioned in Anthony Reid "Southeast Asia in Commerce 1450–1680 Volume I: The Land Below the Winds"
- kecap manis(sweet soy sauce) with generous addition of palm sugar
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