35 Facts About Indonesian cuisine

Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia.

Indonesian cuisine dishes have rich flavours; most often described as savory, hot and spicy, and combination of basic tastes such as sweet, salty, sour and bitter.

Seven main Indonesian cuisine cooking methods are frying, grilling, roasting, dry roasting, sauteing, boiling and steaming.

Indonesian cuisine has a long history—although most of it is not well-documented, and relied heavily on local practice and oral traditions.

The ethnic diversity of Indonesian archipelago provides an eclectic combination — mixing local Javanese, Sundanese, Balinese, Minang, Malay and other native cuisine traditions, with centuries worth of foreign contacts with Indian traders, Chinese migrants and Dutch colonials.

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Indonesian cuisine meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand.

The importance of rice in Indonesian cuisine culture is demonstrated through the reverence of Dewi Sri, the rice goddess of ancient Java and Bali.

Rice production in Indonesian cuisine history is linked to the development of iron tools and the domestication of wild Asian water buffalo as water buffalo for cultivation of fields and manure for fertiliser.

Once covered in dense forest, much of the Indonesian cuisine landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.

In contemporary fusion Indonesian cuisine, tempeh is used to replace meat patties and served as tempeh burger.

Main animal protein sources in the Indonesian cuisine diet are mostly poultry and fish, while meats such as beef, water buffalo, goat and mutton are commonly found in the Indonesian cuisine marketplaces.

Kecap asin was adopted from Chinese cuisine, however Indonesian developed their own kecap manis with generous addition of palm sugar into soy sauce.

One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel.

Indonesian cuisine peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation.

Traditional Indonesian cuisine cooking wares are usually made from stone, earthenware pottery, wood, and woven bamboo or a rattan container or filter, while contemporary cooking wares, plates and containers use metals – iron, tin, stainless steel, aluminium, ceramics, plastics, and glass.

Nasi goreng that is commonly consumed daily in Indonesian cuisine households was considered the quintessential dish that represent an Indonesian cuisine family.

Indonesian cuisine described his fondness for nasi goreng cooked by Hartini, one of Sukarno's wives, and praised it as the most delicious nasi goreng he ever tasted.

In 2014, the Indonesian Ministry of Tourism and Creative Economy in an effort to promote Indonesian cuisine, has chosen tumpeng as an official Indonesian national dish.

Technically tumpeng refer to the rice cone in the center, while the surrounding various dishes might be taken from any choice of various Indonesian cuisine dishes—thus was considered ideal as a national dish that binds the diversity of Indonesia's various culinary traditions.

Maluku Islands' Indonesian cuisine is rich with seafood, while the native Papuan food usually consists of roasted boar with tubers such as sweet potato.

Similar Chinese-native fusion Indonesian cuisine phenomena is observable in neighbouring Malaysia and Singapore as peranakan Indonesian cuisine.

Some dishes created during the colonial era were influenced by Dutch Indonesian cuisine, including roti bakar, roti buaya, selat solo, macaroni schotel, pastel tutup, bistik jawa, semur, erten, brenebon and sop buntut.

Some recipes were invented as Dutch Indies fusion Indonesian cuisine, using native ingredients but employing European pastry techniques.

Conversely, Indonesian cuisine had influenced the Dutch through their shared colonial heritage.

Indonesian cuisine influencing neighbouring countries through Indonesians migration across the straits to Malaysia.

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Minangkabau Indonesian cuisine influences is profound in Malay cooking tradition, as the result both traditions share same dishes; including rendang, gulai, asam pedas and tempoyak.

Rendang is a typical example that has been well-integrated into mainstream Malaysian Indonesian cuisine and is considered their own, and popular especially during Hari Raya Aidil Fitri.

The Indonesian cuisine had influenced colonial Dutch and Indo people that brought Indonesian dishes back to the Netherlands due to repatriation following the independence of Indonesia.

Indonesian cuisine then provides recipes for nasi goreng, pisang goreng, lumpia goreng, bami, satay, satay sauce, and sambal oelek.

Dutch-Indonesian cuisine fusion dishes exist, of which the most well-known is the rijsttafel, which is an elaborate meal consisting of many small dishes.

In contemporary Indonesian cuisine, it has been adapted into a western style prasmanan buffet.

Today, Indonesian cuisine markets is enrichen with selections of home-grown non-tropical fruits that is not native to Indonesia.

Much carbohydrate intake in Indonesian cuisine comes from rice, while in eastern parts of Indonesia, yam and sago are common.

Authentic traditional Indonesian cuisine home cooking is freshly made and consumed daily with minimal or no processed, canned or preserved foods, which means there is a minimal amount of preservatives and sodium.

Traditionally, Indonesian cuisine dishes are rarely stored for long periods of time, thus most of these dishes are cooked and consumed in the same day.