Indonesian Cuisine History
Indonesian cuisine is a reflection of the diverse cultures and traditions come from the archipelago consisting of about 6,000 islands, and holds an important place in the national culture of Indonesia in general and almost all Indonesian cuisine is rich with the flavor comes from spices such as nutmeg, cayenne, key retrieval, galangal , ginger, kencur, turmeric, coconut and palm sugar followed by the use of cooking techniques and ingredients according to tradition, there are also indigenous influence through trade derived such as from India, China, Middle East, and Europe.
Basically there is no one singular "Indonesian cuisine", but rather, the diversity of regional cuisines influenced locally by the Indonesian culture and foreign influence. For example, rice is processed into white rice, or rice cake ketupat (steamed rice) as a food staple for the majority of the population for the eastern part of Indonesia However the more commonly used also corn, sago, cassava, and sweet potatoes and sago. Landscape form of presentation is generally presented in most of Indonesia in the form of staple foods with side dishes of meat, fish or vegetable side dish.
Throughout its history, Indonesia has been involved in world trade due to location and its natural resources. Cooking techniques and ingredients native to Indonesia grow food and then influenced by the culinary arts of India, the Middle East, China and finally Europe. Spanish and Portuguese traders brought various foodstuffs from the Americas long before the Dutch managed to control Indonesia. Maluku island is renowned as the "Spice Islands", also donated the herb plants native to Indonesia to the culinary arts world. Culinary arts eastern Indonesia region similar to the art of cooking Polynesia and Melanesia.
Sumatran cuisine, for example, often showing the influence of the Middle East and India, such as the use of curry in the dish of meat and vegetables, while the Javanese cuisine evolved from the original cooking techniques archipelago. Elements of Chinese food culture can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls has been absorbed in the art of Indonesian cooking.
Several types of dishes native to Indonesia also now be found in several Asian countries. Indonesia popular dishes such as satay, rendang and sambal also popular in Malaysia and Singapore. Ingredients of soy-based foods like tofu and tempeh variations, are also very popular. Tempe is considered as an original invention of Java, local adaptation of fermented soybeans. Other types of fermented soy foods are oncom, similar to the tempeh but using different types of mushrooms, oncom very popular in West Java.
Indonesian food is generally eaten with a spoon combination cutlery on the right hand and fork on the left hand, though in many places (such as West Java and West Sumatra) are also commonly found to be fed directly with bare hands. At a certain restaurant or common household use hands to eat, such as seafood restaurants, traditional restaurants and Padang Sundanese, or tent stalls Pecel Catfish and Chicken Fried typical of East Java. Places like this are usually also present the finger bowl, a bowl of tap water with a lime wedge to give a fresh scent. A bowl of water should not be drunk; only used for washing hands before eating and after using their bare hands. Using chopsticks to eat prevalent in restaurants serving Chinese cuisine which has been adapted into Indonesian cuisine such as noodle or chicken noodles with dumplings, fried noodles, and Shahe fries (fried flat noodles, like Char Kway Teow).
Basically there is no one singular "Indonesian cuisine", but rather, the diversity of regional cuisines influenced locally by the Indonesian culture and foreign influence. For example, rice is processed into white rice, or rice cake ketupat (steamed rice) as a food staple for the majority of the population for the eastern part of Indonesia However the more commonly used also corn, sago, cassava, and sweet potatoes and sago. Landscape form of presentation is generally presented in most of Indonesia in the form of staple foods with side dishes of meat, fish or vegetable side dish.
Throughout its history, Indonesia has been involved in world trade due to location and its natural resources. Cooking techniques and ingredients native to Indonesia grow food and then influenced by the culinary arts of India, the Middle East, China and finally Europe. Spanish and Portuguese traders brought various foodstuffs from the Americas long before the Dutch managed to control Indonesia. Maluku island is renowned as the "Spice Islands", also donated the herb plants native to Indonesia to the culinary arts world. Culinary arts eastern Indonesia region similar to the art of cooking Polynesia and Melanesia.
Sumatran cuisine, for example, often showing the influence of the Middle East and India, such as the use of curry in the dish of meat and vegetables, while the Javanese cuisine evolved from the original cooking techniques archipelago. Elements of Chinese food culture can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls has been absorbed in the art of Indonesian cooking.
Several types of dishes native to Indonesia also now be found in several Asian countries. Indonesia popular dishes such as satay, rendang and sambal also popular in Malaysia and Singapore. Ingredients of soy-based foods like tofu and tempeh variations, are also very popular. Tempe is considered as an original invention of Java, local adaptation of fermented soybeans. Other types of fermented soy foods are oncom, similar to the tempeh but using different types of mushrooms, oncom very popular in West Java.
Indonesian food is generally eaten with a spoon combination cutlery on the right hand and fork on the left hand, though in many places (such as West Java and West Sumatra) are also commonly found to be fed directly with bare hands. At a certain restaurant or common household use hands to eat, such as seafood restaurants, traditional restaurants and Padang Sundanese, or tent stalls Pecel Catfish and Chicken Fried typical of East Java. Places like this are usually also present the finger bowl, a bowl of tap water with a lime wedge to give a fresh scent. A bowl of water should not be drunk; only used for washing hands before eating and after using their bare hands. Using chopsticks to eat prevalent in restaurants serving Chinese cuisine which has been adapted into Indonesian cuisine such as noodle or chicken noodles with dumplings, fried noodles, and Shahe fries (fried flat noodles, like Char Kway Teow).
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