Indonesian cuisine is diverse, because Indonesia is comprised of nearly 6,000 populated islands of the total 18,000 in the world’s largest archipelago. Many regional cuisines exist due to cultural and foreign influences. Indonesian cuisine varies greatly by region and has many different influences.
Indonesia has been greatly involved in trade with other countries many years back due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and Europe. Even before the Dutch came to colonize most of the archipelago, Spanish and Portuguese traders brought New World produce. Native Spices, such as cloves and nutmeg were introduced by the Indonesian Islands, The Moluccas (Maluku), which are widely known as “The Spice Islands’.
Nasi Goreng, Gado-Gado, Sate and Soto are the some of the appetising Indonesian dishes that contribute to the Indonesian Cuisine and are found everywhere in the country and considered as Indonesian national dishes.
For example, the Sumatran cuisine features curried meat and vegetables such as gulai and kari due to Middle Eastern and Indian influences, while the Javanese cuisine is more indigenous. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Indonesian Cuisine sometimes feature Chinese elements: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.
Some popular dishes that come from Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also ubiquitous and favoured in Malaysia and Singapore. Soy-based dishes, like the variations of tofu (tahu) and tempe, are also very popular. Tempe is known as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.
Indonesian meals are usually eaten with a spoon in the right hand and a fork in the left hand so as to push the food onto the spoon, while the use of one’s hands to eat is common in many parts of the countries such as West Java and West Sumatra. Restaurants often serve a bowl of tap water with a slice of lime in it so as to allow the people to wash their hands after eating. This bowl of water should not to be consumed. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mee goreng (fried noodles), and kwetiau goreng (fried flat rice noodles).
0 Response to "History Of The Indonesian Cuisine"
Posting Komentar