IndonesianCuisine

Rice is the staple food for all levels of Indonesian society and modern rice farming occupies a prime position in the culture of Indonesia; form the landscape; sold in the market; is the basic ingredient of many foods are savory to sweet. In general, rice is eaten in the form of plain rice which dreams of a little taste of fresh vegetables and side dishes of rice friends by his side as a source of protein and other nutrient sources. Rice can also be used as a diamond (rice steamed in coconut matting roan), rice cake (rice steamed in banana leaf packs), peek (rice crackers), snacks, noodles, noodles, rice wine, and fried rice.

Rice is included in the daily diet, but as the development of technology, it is possible to trade in paddy and rice from other places. Finding evidence of wild rice was found on the island of Sulawesi, from about 3000 BC. Meskipin Thus, early evidence of rice farming was found from the eighth century inscription mentions the king of Java Yeng tax applied in the form of rice. Division of labor between men, women, and livestock remain stable in rice farming in Indonesia, such as encountered in carving reliefs of Prambanan, Central Java, which comes from the ninth century: plow fields tied around the buffalo; women plant the seeds and pound rice, and men carrying rice crops with pole on his shoulder. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a food prestigious presented by the aristocracy and nobility during the ceremony and celebration party.

Rice farming requires adequate sunlight. Rice cultivation in Indonesia associated with the development of agricultural tools and livestock rearing metal buffalo to plow their fields and manure used for fertilizer. The original landscape of Indonesia is covered by tropical rain forest, but is slowly being replaced by rice fields and settlements to develop a rice farming that has evolved over 1500 years.

Other staple food is maize (in dry areas such as Madura and East Nusa Tenggara), sago (in the eastern part of Indonesia), cassava (dried and called 'tiwul' as an alternative staple food in arid areas such as Java, Gunung Kidul and Wonogiri), cassava and tubers (particularly in the bad season).