Indonesian Cuisine

Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago .Indonesian cuisine varies greatly by region and has many different influences.

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while 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: foods such as bakmi ,bakso, and lumpia have been completely assimilated.

West Java

A textural specialty of Sunda (West Java) is karedok, a fresh salad made with long beans, bean sprouts, and cucumber with a spicy sauce. Other Sundanese dishes include mie kocok which is a beef and egg noodle soup, and soto Bandung, a beef and vegetable soup with daikon and lemon grass. A hawker favorite is kupat tahu, Colenak  and ulen  are dishes usually eaten warm.

Central Java

The food of Central Java is renowned for its sweetness, and the dish of gudeg, a curry made from jackfruit, is a particularly sweet. The city of Yogyakarta is renowned for its kelepon. Surakarta's specialities include Nasi liwet and serabi. Other Central Javanese specialities pecel, lotek.

East Java

The food of East Java is similar to that of Central Java. East Java foods tend to be less sweet and spicier compare to the Central Java ones. Fish and fish/seafood products are quite extensive to be used such as terasi and petis udang. Some of the popular foods are Lontong Kupang, Lontong Balap, Sate Klopo, Semanggi Surabaya, 'Pecel Lele, Rawon. Food from Malang includes bakwan Malang and arem aream.

Madura

Madura is an island on the northeastern coast of Java and administered as part of the East Java province. Like the East Java foods which use petis udang, Madura foods add petis ikan which is made from fish instead of shrimp. The Madura style satay is probably the most popular satay variants in Indonesia. Some of its popular dishes are Sate Ayam Madura, Soto Madura. Madura dishes are often saltier than other East Java foods.

Bali

Balinese dishes include lawar. Bebek betutu is duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers. Balinese sate, known as sate lilit, is made from spiced mince pressed onto skewers which are often lemon grass sticks. Basa gede or basa rajang is a spice paste that is a basic ingredient in many Balinese dishes.

North Sumatra

Arab, Persian, and Indian traders influenced food in Aceh although flavours have changed to be little like their original form. Amongst these are curry dishes known as kare or gulai, which are rich, coconut-based dishes traditionally made with beef, goat, fish or poultry, but are now also made with tofu, vegetables, and jackfruit. The popular Aceh food such as roti cane and mie aceh. Batak people use either pork. Ayam namargota, is chicken cooked in spices and blood. Another notable Batak dish is arsik, the carp fish cooked with spices and herbs. Lada rimba is strong pepper used by Bataks.

West Sumatra

Buffaloes are a symbol of West Sumatra and are used in rendang, a rich and spicy buffalo meat or beef dish. Padang food comes from West Sumatra. The Padang food restaurant chains can be found throughout Indonesia and neighboring countries, thus render it as probably the most popular regional dish in Indonesia. Dishes from the region include nasi kapau which is similar to Padang food but uses more vegetables. Ampiang dadiah and bubur kampiun are other west Sumatran specialties.

South Sumatra

The city of Palembang is the culinary centre of South Sumatra and is renowned for its pempek, a deep fried fish and sago dumpling that is also known as empek-empek. Also pempek derivatives dishes such as tekwan soup of pempek dumpling, mushroom, vegetables, and shrimp; lenggang, pempek slices in omelette. Mie celor is a noodle dish with egg in coconut milk and dried shrimp is also Palembang specialties. South Sumatra is also home to pindang, a spicy fish soup with soy and tamarind. Ikan brengkes is fish in a spicy durian-based sauce. Tempoyak is a sauce of shrimp paste, lime juice, chilli and fermented durian, and sambal buah is a chilli sauce made from fruit.

North Sulawesi

Minahasan cuisine from North Sulawesi features heavy use of meat such as pork, fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices, often making up half the dish. Ingredients of woku include lemongrass, lime leaves, chili peppers, spring onion, shallots, either sauteed with meat, or wrapped around fish and grilled covered in banana leaves. Other ingredients such as turmeric and ginger are often added to create a version of woku.
Foreign colonial influence also played a role in shaping Minahasan cuisine. Brenebon and been is a pork shank bean stew spiced with nutmeg and clove. Other unusual and exotic meats such as dog, bat, and forest rat are also regularly served in North Sulawesi region. Paniki is the bat dish of Minahasa.

South Sulawesi

Makassar is one the culinary center in Indonesia. Home of some Bugis and Makassar delicacies such as Coto, Konro, Pallubasa and Mie Kering. As a big fish market center, Makassar is also famous for its seafood. Sop Sodara from Pangkep and Kapurung from Palopo are also famous dishes of South Sulawesi.

Nusa Tenggara

With a drier climate, there is less rice a more sago, corn, cassava, and taro compared to central and western Indonesia. Fish is popular including sepat, which is shredded fish in coconut and young-mango sauce. Lombok's sasak people enjoy spicy food such as ayam taliwang which is roasted chicken served with peanut, tomato chilli and lime dip. Pelecing is a spicy sauce used in many dishes made with chilli, shrimp paste, and tomato. A local shrimp paste called lengkare is used on the island of Lombok. Sares is made from chilli, coconut juice and banana palm pith and is sometimes mixed with meat. Non meat dishes include kelor, serebuk and timun urap.

Maluku and Papua

The Maluku Islands' cuisine is rich with seafoods, while the native Papuan food usually consist of boar with tubers such as sweet potato. The staple food of Maluku and Papua is Papeda, usually eaten with yellow soup made from tuna, red snapper or other fishes spiced with turmeric, lime, and other spices.

Categories: Indonesia Cuisine