Indonesian cuisine

Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. Indonesian cuisine is as diverse as Indonesian culture, and has taken on culinary influences from many sources. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients, at least in the Malay World parts, are 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 Indonesia. Indonesian island of Maluku is famed as "the Spice Island" also gave contribution on the introduction of native spices to Indonesian and global cuisine.

The most popular dishes that originated in Indonesia are common across most of Asia. Popular Indonesian dishes such as satay, beef rendang, and sambals also favored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempeh, are also very popular. In fact, tempeh is an adaptation of tofu to the tropical climates of Indonesia. Indonesian meals are commonly eaten with the combination of spoon in the right hand and fork in the left hand, although in many parts of the country (such as West Java) it is also common to eat with one's hands.

Rice

Rice is a staple for all classes in contemporary Indonesia,^[1] and it holds a central part in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals as a savoury and sweet food. Rice is most often eaten as plain rice (nasi putih) with just a few protein and vegetable dishes as side dishes. It is also served, however, as ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip (rice crackers), desserts, noodles, brem (rice wine), and nasi goreng (fried rice).^[2]

It was only incorporated, however, into diets as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, can be seen carved into the ninth-century Prambanan temples in Central Java: a buffalo attached to a plough; women planting seedlings and pounding grain; and a man carries sheaves of rice on each end of a pole across his shoulders. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.^[1]

Rice production requires exposure to the sun. Rice production in Indonesian history is linked to the development of iron tools and the domestication of water buffalo for cultivation of fields and manure for fertilizer. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.^[1]

Regional classifications

Indonesian cuisine varies widely from regions to regions due to sheer size of the country. Hence, except for a few meals like Nasi Goreng and Gado-Gado, most of the food are originated from different regions in the country, with distinctly different characteristics. The most prominent regional food class in Indonesia are listed as follows:

Acehnese cuisine for example Ayam Tangkap (Fried chicken with fried curry leaves), Mie Aceh. Similar to Malay cuisine. However, it is rumored that most of the food in Aceh are seasoned with a dash of dried marijuana leaves.
Batak cuisine for example Saksang (Dog Blood Gravy), Roast Dog, Roast Pig. Since this northern sumatran region is predominantly non-muslim, its cuisine is distinctly different from the regions around it.
Minangkabau cuisine also known as Padang cuisine, for example Rendang, Gulai, Asam Padeh, Ayam Pop. Characterised with liberal use of coconut milk and chili. Padang restaurant are known to serve all the food in small portions in each table. 'Padang' restaurants (Rumah Makan Padang) are found in many parts of Indonesia. These restaurants serve the cuisine of the Minangkabau people. In such a restaurant, many small dishes are brought to the table. The diners eat only what they want from this selection of dishes, and they are charged accordingly. Padang food is typically spicy, a favorite being Beef Rendang.
Palembang cuisine famous for Pempek (fish cake with vinegar gravy).
Lampung cuisine famous for its Sambal Lampung chili condiment
Sundanese cuisine for example Ayam Goreng (fried chicken), Jeroan Goreng (fried cow innards). Characterised with its Lalap (raw vegetable) and Sambal Terasi (shrimp paste raw chili condiment), and the taste is predominantly savoury.
Central Javanese cuisine for example Gudeg. The cuisine is characterised with its predominantly sweet taste from gula jawa (palm sugar) and kecap manis.
East Javanese cuisine for example Rujak Cingur. The cuisine is characterised with liberal use of Petis (shrimp paste).
Balinese cuisine for example Sate Lilit (minced fish satay) and Babi Panggang (Roast duck). The cuisine is characterised with use of shredded coconut and lemongrass.
Menado cuisine for example Ayam Rica (grilled chicken with chili), Sambal Dabu-dabu (a kind of salsa), Bubur Tinotuan (vegetable congee). Characterised with the use of lemon and chili.

Meal Times

In western and central Indonesia, the main meal is usually cooked in the late morning, and consumed around midday. In many families there is no set meal time where all members are expected to attend. For this reason, most of the dishes are made such that they can last and remain edible even if left on the table in room temperature for many hours. The same dishes are then re-heated for the final meal in the evening. Most meals are built around a cone-shaped pile of long-grain, highly polished rice. A meal may include a soup, salad (or the more commonly sauteed vegetables with garlic), and another main dish. Whatever the meal, it is accompanied by at least one, and often several relishes that are called sambals.

In eastern Indonesia, where the natives are more influenced by Pacific islander cultures such as on the island of Papua and Timor, the meals can be centered around other sources of carbohydrates such as sago and/or grain.

Snacks and street food

In most cities it is common to see Chinese dishes such as buns and noodles sold by street vendors and restaurants alike, often adapted to become Indonesian Chinese cuisine. One common adaptation is that pork is no longer used since the majority of Indonesians are Muslims. Street and street-side vendors are common, in addition to hawkers peddling their goods on bicycles or carts. These carts are known as pedagang kaki lima - (named after the 5-foot wide footpaths in Indonesia, however some people say they are named 'five feet' after the three feet of the cart and two feet of the vendor!), and many of these have their own distinctive call or songs to announce their wares. For example, the bakso seller will hit the side of a soup bowl, whereas mie ayam is announced by hitting a wood block.

Fruit in Indonesia

Indonesian markets abound with many types of tropical fruit. These are an important part of the Indonesian diet, either eaten on their own, made into desserts, or even savoury dishes (ie, rujak).

Many of these fruits are indigenous to Indonesia (Mangosteen) or the Indonesian archipelago in general (Rambutan), others have been imported from other tropical countries, although the origin of many of these fruits is disputed.

Banana and Coconut are particularly important, not only to Indonesian cuisine, but also in other uses, such as timber, bedding, roofing, oil, plates and packaging , etc.

References

^ ^a ^b ^c Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. pp. pages 8-9. ISBN 0-300-10518-5. {{cite book}}: |pages= has extra text (help)
^ Witton, Patrick (2002). World Food: Indonesia. Melbourne: Lonely Planet. pp. page 29. ISBN 1-74059-009-0. {{cite book}}: |pages= has extra text (help)

External links

[TAYLOR_8-1] Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. pp. pages 8-9. ISBN 0-300-10518-5. {{cite book}}: |pages= has extra text (help)

[2] Witton, Patrick (2002). World Food: Indonesia. Melbourne: Lonely Planet. pp. page 29. ISBN 1-74059-009-0. {{cite book}}: |pages= has extra text (help)

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