Portal:Indonesian cuisine

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Introduction

Example of Indonesian Sundanese meal; ikan bakar (grilled fish), nasi timbel (rice wrapped in banana leaf), ayam goreng (fried chicken), sambal, fried tempeh and tofu, and sayur asem; the bowl of water with lime is kobokan.

Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. 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 noodles, meat balls, and spring rolls have been completely assimilated.

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