Basically there is not one singular "Indonesian cuisine", but rather, the diversity of regional cuisine influenced by local Indonesian cultures and foreign influences. For example, rice is processed into white rice, ketupat or rice cake (steamed rice) as a staple food for the majority of the Indonesian population to the eastern. However the more commonly used also corn, sago, cassava, and sweet potatoes. Landscape form of presentation is generally presented in the form of mostly Indonesian food staples with side dishes of meat, fish or vegetable on the side of the plate.
Throughout its history, Indonesia has been involved in world trade due to its location and natural resources. Cooking techniques and develops authentic Indonesian food and culinary arts then influenced by India, the Middle East, China, and eventually Europe. Spanish and Portuguese traders brought various foodstuffs from the Americas long before the Dutch managed to control Indonesia. Maluku islands are renowned as the "Spice Islands", also contributing Indonesian herbal plants native to the world of culinary arts. Culinary arts eastern Indonesian region similar to Polynesian and Melanesian art of cooking.Sumatran cuisine, for example, often show the influence of the Middle East and India, such as the use of curry spices in meat dishes and vegetables, while Javanese cuisine evolved from the original cooking techniques nationwide.
Cultural elements of Chinese cuisine can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls have absorbed the art of Indonesian cuisine.Several types of dishes native to Indonesia also can now be found in several countries in the continent of Asia. Popular Indonesian dishes such as satay, rendang, and sambal are also favored in Malaysia and Singapore. Ingredient of soy-based foods such as tofu and tempeh variations, are also very popular. Tempe is considered as the original discovery of Java, local adaptation of fermented soybeans. Other types of fermented soy foods are oncom, similar to tempe but using different types of mushrooms, oncom very popular in West Java.Indonesian food is generally eaten with cutlery combination spoon and fork in the right hand on the left hand, though in many places (such as West Java and West Sumatra) is also common to find fed directly with bare hands.At a particular restaurant or common household use hands to eat, like a seafood restaurant, a traditional Sundanese and Padang restaurant, or tavern tent pecel catfish and fried chicken typical of East Java. Places like this are usually also serves finger bowl, a bowl of tap water with lemon slices to give a fresh scent. The water bowl should not be drunk; just used to wash hands before and after meals by using bare hands.Using chopsticks to eat prevalent in restaurants serving Chinese cuisine that has been adapted into Indonesian dishes such as chicken noodle with noodles or dumplings, fried noodles, and fried Shahe fen (fried flat noodles, like char kway teow).
Well, at last may this writing can give you little understanding about the great Indonesian food. to find the kinds and receipts of its cuisine you can open the page on the top side of the blog,, lets check that out,,
