Masakan Indonesia Wiki

Indonesian foods is diverse, in part because Indonesia has roughly six thousand populated islands. Many regional cuisines exist, frequently primarily based upon cultural and foreign influences. Indonesian foods varies greatly by area and has numerous different influences. For instance, Sumatran cuisine frequently has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous.
Throughout its background, Indonesia has been involved in trade due to its place and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and lastly Europe. Spanish and Portuguese traders brought New World produce even prior to the Dutch came to colonize the majority of the archipelago. The Indonesian islands The Moluccas (Maluku), that are famed as "the Spice Islands", also contributed to the introduction of native spices, like cloves and nutmeg, to Indonesian and international cuisine.

Indonesian Food - Getting to Know Delicious Indonesian Dishes, Rendang Padang Recipes

Some popular Indonesian foods like nasi goreng, gado-gado, sate and soto are ubiquitous within the nation and considered as Indonesian national dishes.
Sumatran cuisine, for instance, frequently has Middle Eastern and Indian influences, featuring curried meat and vegetables, whilst 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 like bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have already been completely assimilated.
Some popular dishes that originally from Indonesia are now typical across much of Southeast Asia. Indonesian foods like 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 meals fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a number of bases (not only soy), produced by various fungi, and particularly popular in West Java.
Indonesian meals are generally consumed using the mixture of a spoon within the correct hand and fork within the left hand (to push the food onto the spoon), even though in many parts of the nation, like West Java and West Sumatra, it's also typical to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, conventional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) meals stalls, they generally serve kobokan, a bowl of tap water with a slice of lime in it to provide a fresh scent. This bowl of water ought to not to become consumed, nevertheless; it's utilized to wash one's hand before and following eating. Eating with chopsticks is usually only found in meals 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).