INDONESIAN CUISINE

Indonesian cuisine is a reflection of the diverse cultures and traditions from archipelago comprising some 6,000 islands and holds an important place in the national culture of Indonesia in general, and almost all Indonesian cuisine rich with flavor comes from spices such as pecans, chili, key retrieval, galangal, ginger, kencur, turmeric, coconut and palm sugar followed by the use of cooking techniques and ingredients according to indigenous traditions, there is also the influence of trade coming through such as India, China, the Middle East, and Europe.

Basically there is not one singular “cuisine of Indonesia” but rather the diversity of regional cuisine influenced locally by Indonesian Culture and foreign influences. For example, rice is processed into white rice, rhombus or a rice cake (steamed rice) as a staple food for the majority of Indonesia but to the east is also more commonly used corn, sago, cassava, and sweet potatoes. Shape the landscape of the presentation is generally presented in the form of mostly Indonesian food staple with side dishes of meat, fish or vegetable side dish.