Indonesian food reflects the country's diverse cultures and
traditions. In general, Indonesian food is rich in spices. The indigenous
cooking techniques and ingredients have benefited from trade and influences
originating in places as far away as India, China, the Middle East, and Europe.
- Regional dishes in Indonesia
Different regions in Indonesia offer different dishes. The
Minangkabau region for instance, in West Sumatra, is represented all over the
world for it's Padang style food (Padang is the capital city of West Sumatra).
Padang style food is pretty spicy and in local restaurants it is being served
by waiters who will put all of the earlier prepared dishes on your table and
you only pay for the ones you have touched.
- The rice table (rijsttafel)
Indonesia is well known for its cuisine. Especially the rice
table, that was actually an invention of the Dutch, back in colonial times, is
very well known. It consists of a lot of different dishes, a bit like a buffet.
Most of you know fried rice (nasi goreng), satay (or sateh in bahasa Indonesia)
and maybe some of the Indonesian soups (soto). But ofcourse there is a lot more
to the Indonesian cuisine. Please check out our recipe section that will
frequently be updated.
The famous and mouth watering Indonesian rice table
(rijsttafel)
- Rice is the staple Indonesian food
Rice is a staple food for the majority of Indonesians. It
holds an important place in the country's culture. It shapes the landscape, is
served in most meals, and drives the economy. Plain rice is known as nasi
putih. Often, it is accompanied by a few protein and vegetable side dishes.
Rice is also served as ketupat (rice steamed in woven packets of coconut
leaves), brem (rice wine), and nasi goreng (fried rice).
- Staple foods in other regions
In the eastern part of Indonesia, however, corn, sago,
cassava, and sweet potatoes are more common. Sago is a powdery starch made from
processed pith, the soft and spongy cells found inside the trunk of the Sago
Palm (Metroxylon sago). Sago is usually cooked as pancake and eaten with fish
and vegetable side dishes.
- Fish
As its endless coastlines are strategically located between two
oceans, the country enjoys an abundance of salt-water fish and seafood. Its
many lakes and rivers too provide fresh-water fish. Not surprisingly, fish is
major source of protein for the people of Indonesia. Fish is usually smoked,
grilled, baked, or cooked.
- Soy
Next to meat and fish, Indonesia's other main source of
protein is soy. Soy-based dishes such as tahu (tofu) and tempe are very popular
in Indonesia. In fact, tempe is an adaptation of tofu to the tropical climate
of Indonesia. It is uniquely Indonesian. Tempe is made through a controlled
fermentation process that binds soybean into a cake form. The fermented soybean
holds more protein, dietary fiber, and vitamins than regular tofu. Tempe is
usually prepared by cutting it into small pieces, soaking it in a salty sauce
and then frying it to a golden brown. Cooked tempe can be eaten alone or
accompanied with chili.
- Sambal
Perhaps the most famous Indonesian condiment is called
sambal. It is made from various spices including chili, shallots, garlic, and
trasi (shrimp paste). It can be served either as a side dish or as a substitute
for fresh chili. Sambal is often cooked with fish, vegetables, and meat. Some
popular Indonesian sambal include sambal kacang, sambal bajak, sambal balado,
sambal belacan, and sambal tomat.
- Fruit
Fruit is also an important part of the Indonesian diet.
Fruit is usually served fresh, made into dessert, jelly, or rujak (fruits mixed
with savory sauce). Tropical fruits such as banana, papaya, coconut, pineapple,
jackfruit, salak, and others are widely available throughout the islands.
Seasonal fruits such as water melon, mangosteen, rambutan and durian are also
available. Traditionally, the main meal is served at midday. Food that was
cooked in the morning is set out all at once for the rest of the day. Members
of the family then help themselves, serving with a spoon and eating with their
right hands. Today, meals are eaten using modern utensils, usually a fork and a
spoon. A soup or vegetable dish may be included in a meal. Sambal is often
served with the food.
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