A short introduction to the Indonesian cuisine

Indonesia consists of some 12,000 from south of Thailand (the island of Sumatra) to the north of Australia (the island of Irian Jaya) with hundreds of different tribes, cultures and languages. That and the fact that Indonesia has always been a center of international trade is the reason why one can find so many influences in the Indonesian cuisine. Influences range from their Asian neighbours like China and India to Dutch influences which controlled Indonesia for over two centuries.

Main staples in Indonesia

The main staple in Indonesia is rice (nasi). Rice plays such an important role in Indonesian cuisine that all other foods served with it are simply seen as an accompaniment. Meat, fish and vegetables are condiments designed to flavor the staple. Sauces such as fiery sambals lend added character. Apart from rice ago palm flour, sweet potatoes (yams) and cassava are eaten in certain parts of Indonesia.

Next to rice, fish and seafood play an important role in Indonesia's cuisine. Chicken is eaten regularly and is enjoyed in rice and noodle dishes, curries, and soups. Because 90% of the Indonesian population are Muslims, pork is hardly ever eaten. Only on the hinduistic island of Bali some pork is consumed.

Typical Indonesian dishes

• Selmantan or makan besar
  Selmantan or makan besar is rice accompanied with several, sometimes hot and spicy, meat-, poultry-, fish- or vegetable-dishes served buffet-style. The Dutch colonists loved this dish so much that they brought it back home, naming it "Rijsttafel" (Dutch: rijst = rice, tafel = table) and introduced the Indonesian rice table to Europe and the world.
• Nasi Goreng
  The world-famous Nasi Goreng (Nasi= rice; Goreng = fried) originally is a leftover-meal with stir-fried rice and several other ingredients such as fish, seafood, or meat. It is usually served with eggs or scrambled eggs and vegetables. Another popular leftover-meal is Mee Goreng or Bami Goreng (stir-fried noodles)
• Satay
  Marinated meat cubes threaded on skewers.Satay are often served with peanut- or hot chili-sauce
• Krupuk
  Deep-fried prawn crackers

Indonesian cuisine is full of spices and scents and Indonesian dishes are often very hot and spicy. Soy sauce is used for seasoning as is sweet soy sauce (kecap manis). Another very popular seasoning is sambal oelek, a hot chili-sauce. Many Indonesian dishes need ground spices such as cumin, coriander and turmeric. These spices are also used in sauces and marinades. Other common seasonings include garlic, ginger, lemongrass, kaffir lime leaves, basil, cilantro, tamarind, and lemon and lime juice.

Palm oil is used almost exclusively for cooking, frying and deep-frying with adds an extra special taste to the dishes.

Regional cuisines

Due to the geographical and historical differences many different local and regional cuisines have developed in Indonesia. The most important are:

• Sumatra
  Dishes on the island of Sumatra are usually extremely hot. Hot chili peppers are used especially generaously.
  Another speciality on Sumatra is the 'Padang cuisine'. Padang cuisine is extremely hot and fiery. In Padang restaurants all dishes are served at once in dozens of small bowls and the guest eats only what he likes and is only charged for what he has eaten.
• Java
  On the island of Java, the dishes are usually sweeter and not as hot and spicy as on other islands. Javanese cuisine is considered to be the most palatable Indonesian cuisine for westerners.
  
• Sunda (West-Java)
  Sunda cuisine offers plenty of vegetarian dishes, seasoned with hot sambal oelek. One Sundan speciality is Gado-Gado, a salad with spicy peanut sauce.
• Bali
  Dishes on Bali are, like on Java, not as hot as in other parts of Indonesia. Unlike in other parts of Indonesia, pork is eaten like Babi Guling, roasted suckling pig with vegetables and various spices.