GEOGRAPHIC SETTING

GEOGRAPHIC SETTING AND ENVIRONMENT

The Republic of Indonesia consists of five large islands and thousands of smaller islands (about 6,000 of which are inhabited), with a total area of 1,919,440 square kilometers (741,100 square miles). The country's soil and climate support a number of agricultural crops, with sugar being the largest commercial crop. Indonesia is the world's third largest producer of coffee (after Brazil and Colombia), the the second-largest producer of palm oil (after Malaysia). Rice production increased during the 1980s and 1990s. Because of improved agricultural techniques, Indonesia now grows almost enough rice to meet the country's demands. However, the unrestricted use of fertilizers and pesticides has also resulted in significant damage to the environment. 

2 HISTORY AND FOOD

Indonesia's 17,508 islands have attracted traders, pirates, and adventurers from all over the world throughout its history. Located among ancient trading routes and rich with botanical resources, these remote islands quickly became a global interest. Spices were valued not only for their flavor, but also for their ability to disguise spoiled foods, freshen breath, and remedy health problems. Though eastern Indonesia's "Spice Islands" received most of the attention, the country's cuisine, as a whole, developed largely as a result of spice-seeking immigrants.

Rice, the country's staple food, dates back as early as 2300 B.C. Ancient meals consisted of fish, fruits, and vegetables, including bananas, yams, coconut, and sugar cane. Trade with the Chinese, which

first began around 2000 B.C., influenced Indonesian cuisine and is still evident through the use of tea, noodles, cabbage, mustard, soybeans, and the method of stir-frying. The Chinese dish, nasi goreng (fried rice), is one of Indonesia's national dishes.

By 100 A.D., curries (spicy sauces), cucumbers, onions, mangoes, and eggplant were brought over by traders and Hindu missionaries from India. Ginger, cumin, cardamom, coriander, and fennel were also introduced, adding to the wide variety of spices. Around the 1400s, Muslims from the Middle East began incorporating goat and lamb dishes into the Indonesian diet, as well as yogurt-based sauces (though coconut milk is now used in its place).

The Portuguese were the first Europeans to significantly affect Indonesian cuisine. They took control of trade routes to and from the islands, bringing with them cassava (a tropical root crop) and sweet potatoes. Cauliflower, cabbage, and turnips were brought to the islands about a century later by the powerful Dutch East Indies Company, which gained control of the trading routes. Though the Spanish contributed peanuts, tomatoes, corn, and the widely popular chili pepper, they were unable to defeat the Dutch, who ruled until the mid-1900s.

Nasi Goreng (Fried Rice)

Ingredients

• 1½ cups cooked and cooled long grain rice
• 3 Tablespoons vegetable oil, for frying
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 2 teaspoons chili powder
• 2 teaspoons dark soy sauce
• Pinch of dark brown sugar
• Pinch of salt and freshly ground pepper

Procedure

1. After preparing the rice, heat the oil in a wok or saucepan and add the onion, garlic, and chili powder.
2. Add the rice, soy sauce, and sugar and adjust the seasoning with salt and pepper, to taste.
3. Combine and stir well, cooking for 5 to 6 minutes.
4. If the mixture becomes too dry, add some water, or even a beaten egg.
5. Remove from the heat and serve on a large plate.
6. Garnish as desired.

Makes 4 servings.

Kelapa Susu (Coconut Milk)

Ingredients

• 1 cup dried coconut
• 2 cups warm water

Coconut milk is an essential cooking ingredient in Indonesian cuisine.

EPD Photos

Procedure

1. Place the coconut in a pan and cover with the water.
2. Allow to soak for 20 minutes and then squeeze the coconut very hard to produce a milky liquid.
3. When the coconut milk has been added to a dish, it will need to be constantly stirred at first to avoid separation.

Rujak (Spicy Fruit Salad)

Rujak is considered Indonesia's national salad.

Ingredients

• 1 medium-sized can pineapple chunks
• 2 bananas, peeled and chopped
• 3 green apples, peeled and chopped
• 1 small cucumber, peeled and sliced

Harvesting rice is labor intensive, but Indonesia now produces almost enough rice to feed its population.

Cory Langley

D RESSING :

• 1 teaspoon chili powder
• 1 Tablespoon dark soy sauce
• ½ cup dark brown sugar
• 2 Tablespoons lime (or lemon) juice

Procedure

1. Place all fruits and vegetables into a bowl and mix thoroughly.
2. In a separate bowl, combine dressing ingredients.
3. Pour the dressing over the fruits and vegetables. Chill before serving.

Serves 4 to 6.

3 FOODS OF THE INDONESIANS

The combination of geographic and cultural diversity in Indonesia has resulted in one of the most unique cuisines in the world. Although meals are generally simple, the plentiful use of various roots, spices, grasses, and leaves adds zest to most dishes. The common use of the chili pepper may mislead some to believe that all Indonesian dishes are spicy and hot. On the contrary, the most widely used spices are coriander (which has a faint orange flavor), cumin, and ginger, all relatively mild spices. In addition, most Indonesian food is prepared with contrasting flavors, such as a spicy sweet or hot sauce served over a bed of plain white rice, a popular meal throughout the country.

Rice is Indonesia's most important staple food. It normally accompany every meal and is often the main ingredient for desserts and beverages. The two most common types are nasi putih (long-grain white rice) and nasi ketan (glutinous rice), a rice that is most often used to make cakes, snacks, and other sweet treats. Those who cannot afford rice, or who live in a region with poor soil or low rainfall, must rely on an alternative staple, such as yams or soybeans. The reliable abundance of seafood across the country can also bring relief to hungry families. Most social classes, however, can afford drinks sold at warungs (street-lined food stalls) and kaki lima (food carts), including fruity refreshments and sugar- and cream-filled teas.

The most common method for preparing food is frying, though grilling, simmering, steaming, and even stewing (most often with coconut milk) are also popular. Some of the most commonly fried items are bumbu (basic spice paste), which frequently accompanies rice, and various meats such as chicken, goat, or beef. The final preparation for many meals consists of adding coconut milk, an essential cooking ingredient and a thickener for many sauces.

For as many similarities that exist across the islands, there are just as many regional differences. Bali, the most widely recognized Indonesian island, is home to cooked duck and babi guling (pig). Minahasa enjoys mice and dog, and the Sundanese of West Java prefer their meat or fish cooked in the blood of buffalo or pig. Most Indonesians also enjoy durian , an oval, football-sized fruit, although many Westerners consider its smell to be foul and unappetizing. 

Uli Petataws (Sweet Potato Fritters)

Ingredients

• 1 pound sweet potatoes
• ½ cup coconut, grated
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 Tablespoons packed brown sugar

Procedure

1. Scrub sweet potatoes, place them in a large saucepan. Cover with water and boil until soft (about 20 to 30 minutes). Drain and allow to cool.
2. When cool enough to handle, peel and mash the potatoes in a mixing bowl. Add in coconut, vanilla, and salt and mix thoroughly.
3. Preheat oven to 450°F.
4. Shape about ⅓ cup of the potato mixture into a round pancake, put 1 teaspoon of brown sugar in the center, and roll the pancake into a cylinder about 3 inches long and 1 inch in diameter.
5. Repeat the procedure with the remaining sweet potato mixture and brown sugar.
6. On a lightly oiled baking sheet, bake the fritters for 15 minutes.
7. Serve at room temperature with coffee or tea.

Makes 6 fritters.

Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)

Ingredients

• 2 cups brown sugar
• 2 Tablespoons granulated sugar
• ½ cup water
• 8 large eggs, beaten lightly
• ¼ teaspoon salt
• ¼ teaspoon vanilla
• 4 cups coconut milk (canned is acceptable)

Procedure

1. Cook the granulated and brown sugar in water over low heat for 3 minutes, or until the sugars are completely dissolved and form a syrup; let the syrup cool.
2. Whisk in the eggs, salt, vanilla, and coconut milk.
3. Pour the mixture into a 2-quart heat-proof dish and steam over hot water for 15 minutes, or until the pudding is firm.
4. Serve warm or chilled.

Serves 8.

Sambal Kecap (Chili and Soy Sauce)

Ingredients

• 6 Tablespoons dark soy sauce
• 1 teaspoon chili powder
• 3 small fresh green chilies, sliced
• 1 small onion, finely diced
• 2 Tablespoons lime (or lemon) juice
• 2 cloves garlic, crushed and finely chopped

Procedure

1. Place all the ingredients in a small saucepan and cook over a medium to low heat for about 5 minutes, stirring constantly.
2. This sauce adds an excellent taste when poured over plain rice.

Serves 4.

Es Pokat or Es Avocad, Bali (Indonesian Avocado Drink)

Ingredients

• 5 Tablespoons sugar
• 5 Tablespoons water
• 2 avocados, peeled and pit removed
• ½ cup milk
• 1 cup chocolate milk
• Ice, crushed

Procedure

1. To make the simple syrup, combine the sugar and water in a small saucepan over medium to high heat.
2. Stir until clear. Remove from heat and let cool.
3. Spoon out the avocado pulp and place in a blender.
4. Add the syrup and blend to mix, then add cold milk and blend.
5. Divide the mixture between two tall glasses. Top each serving with ½ cup chocolate milk (to form a separate layer) and crushed ice.

Makes 2 servings.

Tahu Goreng (Fried Tofu)

Ingredients

• Vegetable oil, enough to deep-fry the tofu
• ½ cup tofu, cut into bite-sized cubes
• 3 Tablespoons dark soy sauce
• Coriander (or parsley leaves or scallions) chopped, to garnish

Procedure

1. Heat the oil in a deep fry pan and deep-fry the tofu cubes until crispy and golden brown.
2. Remove the cubes and drain on paper towels; place on a serving dish.
3. Pour the soy sauce over the cubes, garnish, and serve.

Serves 4. 

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Islam, Catholicism, Protestantism, Buddhism, and Hinduism are the five religions officially recognized by the Indonesian government. The vast majority (approximately 87 percent) adheres to Islam, giving Indonesia one of the largest percentages of Muslims in the world.

Islam is the predominant religion throughout the country, maintaining five of the twelve national holidays. Puasa (Ramadan), a month-long observance of fasting and celebration, is the most important time of the year for Muslims. During Puasa , families rise as early as 3 A.M. to consume as much food as possible before

Tahu Goreng (fried tofu cubes with soy sauce) makes a healthy, satisfying main course or side dish.

Indonesians are enthusiastic about the durian, the football-sized spiky fruit that some Westerners have described as smelling like kerosene. Chefs use the flesh to make cakes, ice cream, and other desserts.

AP Photos/Vincent Yu

dawn. The fast is broken every day after sunset, when groups come together for a large feast. Lebaran (also called Hari Raya or Eid al-Fitr ) marks the end of Puasa , as well as the return of regular eating habits. Among family and friends, Muslims often prepare ketupat , blocks of rice cooked in coconut or palm leaves. Cake and cookies are served with a seemingly bottomless pot of tea.

Selamatan is a uniquely Indonesian tradition. The custom of praying to a God before a significant event (such as marriage or building a new house) is still practiced by most. Following the prayer (and at the kickoff of most major events throughout the country), tumpeng , a cone-shaped mountain of steamed yellow rice, is sliced at the top and served.

Hari Raya Nyepi , the Hindu New Year (also known as the Hindu Day of Silence), is most elaborately celebrated on Bali, home to the greatest Indonesian Hindu population. On New Year's Eve, food is prepared for the following day (particularly homemade pastries and sweetmeats) when Hindus refrain from all activities, including food preparation. Streets are deserted and tourists are often not allowed to leave their hotel.

Secular (nonreligious) holidays offer more reasons to indulge in celebratory feasts. The most popular is Hari Proklamasi Kemerdekaan (Independence Day), celebrating Indonesia's independence from Holland on August 17, 1945. One of the most spirited observances takes place in Jakarta, Indonesia's capital. The city and its citizens prepare for the festivities several weeks ahead of time. Money is raised for contests such as the krupuk udang (shrimp crackers)eating children's contests and the women's baking contest, which is usually an attempt to make the largest tumpeng .

The memory of Raden Kartini, Indonesia's first woman emancipationist, is celebrated every April 21. In her honor, traditional family roles are reversed on this day, leaving the responsibility of cooking and housecleaning to fathers and children.

Pisang Goreng (Fried Banana Cakes)

Ingredients

• 6 medium-sized ripe bananas, peeled
• 1 Tablespoon sugar
• 1 Tablespoon flour
• Oil, for deep-frying

Procedure

1. Finely mash the bananas and mix with sugar and flour.
2. Heat the oil in a large saucepan or wok and drop in a large spoonful of batter.
3. Cook several at one time, but do not overcrowd the wok or the temperature of the oil will be lowered.
4. When cakes are crisp and golden brown, drain on paper towel and serve while still warm.

Makes 4 to 6 cakes.

A Typical Independence Day Menu

Gado-gado , steamed vegetables in peanut sauce

Sate , marinated meat or fish kebabs

Roti , Indonesian sweet bread

Nasi tumpeng , ceremonial cone-shaped steamed yellow rice ( nasi kuning )

Krupuk udang , shrimp-flavored cracker snacks

Pisang goreng , fried banana cakes

The halia , hot ginger tea

Teh Halia (Hot Ginger Tea, Ambon)

Ingredients

• 6 cups water
• 1 cup brown sugar, packed
• 2-inch piece of fresh ginger, cracked

Procedure

1. Combine the water, sugar, and ginger in a saucepan and bring the mixture to a boil.
2. Cook over moderate heat for about 5 minutes.
3. Strain.

Serves 6.

Nasi Kuning (Yellow Rice)

Ingredients

• 2 cups rice
• 2¼ cups coconut milk
• 2 teaspoons turmeric (found in most supermarkets)
• 1 blade lemon grass

Procedure

1. Wash and drain the rice.
2. Combine all the ingredients in a saucepan and bring to a boil.
3. Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
4. Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
5. Steam until the rice is tender.

Serves 4 to 6.

Gado Gado (Vegetable Salad with Peanut Sauce)

Ingredients

• 2 potatoes
• 1 cup bean sprouts
• 10 string beans
• 1 cucumber, thinly sliced
• 1 cup green cabbage, chopped
• 1 carrot, thinly sliced
• 8 to 12 ounces tofu (optional)
• 5 Tablespoons vegetable oil
• 2 hard-boiled eggs, cut in wedges
• Peanut Sauce (available in small bottles in grocery stores)

Procedure

1. Boil all the vegetables (except tofu and cucumber), or steam until crisp and tender.
2. Set aside.
3. Cut the tofu into small pieces and fry until golden brown, then set aside.
4. Place the cooked vegetables on a plate, top with the tofu, cucumber slices, and sliced hard-boiled eggs wedges, and pour the peanut sauce on last.

Makes 2 servings.

5 MEALTIME CUSTOMS

Mealtime is typically a casual and solitary affair for Indonesians, who often choose to snack on a variety of small dishes throughout the day, rather than three larger meals. Indonesian women gather needed provisions early in the day, including picking fresh fruits and vegetables from their own gardens or purchasing ingredients from the local market. Once the meals are prepared, they are usually left, at room temperature, on the kitchen table for family members to nibble on whenever they are hungry.

When separate larger meals are consumed, makan pagi (breakfast) is normally a bowl of fried rice, noodles, or soto (soup), accompanied by Java coffee (which has become world famous) or tea. Makan siang (lunch) is often the main meal of the day, followed by makan malam (dinner) after the workday has ended. The base of most meals is nasi (rice).

When a meal is enjoyed together, the prepared dishes are usually placed in the middle of a table or a floor mat so everyone may share. Rijstafel (meaning "rice table"), an idea brought to the islands by the Dutch, almost always includes nasi , accompanied by a variety of meats and vegetables for the purpose of contrasting flavors and textures. Hot and spicy dishes will often be served with a distinct texture, such as crunchy peanuts or krupuk (crispy crackers), or a contrasting flavor, such as a creamy gravy, palm sugar, or kecap manis , a sweet soy sauce.

Similar to a small convenience store in the United States, Indonesia's warung provide villages and towns with a place for social gathering and a quick bite or refreshing drink. Giant krupuks are commonly sold to children rushing off to school, while adults may prefer a refreshing banana and milk beverage or nasi campur (boiled rice topped with meat, vegetables, and egg). Students normally eat the foods offered to them by their school, which usually include sweet potatoes, rice, corn, fruits and vegetables, and chocolate milk made from powdered milk imported from the United States. (According to the United Kingdom's independent charity, Milk for Schools (MFS), chocolate milk is thought to have boosted school attendance among low-income households by 20 percent in the late 1990s.)

Nasi Jagung (Corn Rice)

Ingredients

• 1½ cups uncooked rice, washed thoroughly
• 1½ cups sweet corn kernels, cut from the cob or canned

Procedure

1. Place the rice and corn in a pot with 3½ cups of water and bring to a boil. (If using canned sweet corn, do not add water).
2. Simmer the rice and corn until the water is absorbed.
3. If using canned sweet corn, add the water now.
4. Lower the heat to low and cook rice and corn for another 10 minutes, until the rice is dry and fluffy.

6 POLITICS, ECONOMICS, AND NUTRITION

About 6 percent of the population of Indonesia is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 34 percent are underweight, and more than 42 percent are stunted (short for their age).

The economic crisis of the late 1990s took a toll on the welfare of the nation's children; infant mortality nearly doubled between 1995 and 1998. As of 1999, UNICEF estimated that eight million pre-school-age children suffered from malnutrition. In 1994-95, only 63 percent of the population had access to safe water, and 55 percent had adequate sanitation. In addition, severe drought caused Indonesia to be the world's number one importer of rice in 1998. However, Indonesia has received much help from the UN, particularly through the World Health Organization (WHO) and UNICEF, in solving health problems. The Ministry of Health is also seeking to build up a health service to provide more facilities and better-trained personnel.

Read More

INDONESIAN TRADITIONAL FOOD

When you think about , what do you think of first? Which aspects of are important, which are essential, and which ones can you take or leave? You be the judge.

You travel to Indonesia will not be complete without the traditional foods. Here are some foods you should not miss when they come to this country.

Indonesia consists of many islands and many provinces. There are five major islands and more than thirty provinces in total, and each province has a unique traditional foods.

Jakarta, the capital of the country, or as an indigenous people called Betawi, is scaling up traditional food as a speech impediment. Food is not easy to find nowadays as Jakarta people want to flock to fast-food restaurants and other modern food across the city. After a speech impediment Akan easy scaling in June and July, when Jakarta celebrates its anniversary.

Celebration usually in Kemayoran, and there will be many people with a speech impediment in the crust there. So, if you want to try this Betawi traditional food, I would encourage you to arrive at Kemayoran, in June or July.

Other food from Betawi is Roti Buaya, made of bread in the form of a crocodile. Agriculture bread is usually served in Betawi traditional marriage ceremony. In addition to a speech impediment and scaling Roti Buaya, also ketoprak and Soto Betawi.

Bogor is a small town near Jakarta. An unique traditional food is Asinan Bogor. Contrary to the crust with a speech impediment, Kerak Telur, you will find this food almost every time you want. Only this town was, asking people where they are, they will visit places that sell Asinan Bogor.

It's really a good idea to probe a little deeper into the subject of . What you learn may give you the confidence you need to venture into new areas.

Empek-empek is a traditional Indonesian food from Palembang. This province is located on the island of Sumatra. This is a very popular food that you do not need to move to the island to try it. There are many people in Palembang Jakarta and other cities that sell this food.

Bandung, West Java's capital, has many unique traditional food. Lalapan is one of them. Lalapan is fresh vegetables with sambal or you can also say spicy sauce. Many people believe that Bandung, commonly known as the Sunda, will fight to stay in the garden because this vegetation rial lalapan.

Other traditional foods Bandung is famous rice timbel, comro, batagor, peuyeum and other timbel rice is rice wrapped in banana leaves, usually served with fried chicken, lalapan and spicy sambal or sauce. Peuyeum soft and sweet taste, made from fermented sago. Batagor even know baso goreng, a fried meatball and sausage in the nuts.

Gudeg is a traditional food that came from Yogyakarta. Gudeg of young jack fruit cooked in the traditional way in Java. Java, such as food, a little salt gudeg gerbina. Other materials used in the young jack fruit, the egg, and Tempe. Gudeg people usually eat rice with hot and spicy krecek. If you have the opportunity to come to Yogyakarta, do not miss to try these foods as Yogyakarta is also known as the city Gudeg, the city Gudeg.

Rawon rice is a traditional food from East Java. Rawon rice is rice served with dark beef soup. Dark color comes from the bean soup kluwek nuts. Rendang or spicy beef came from Padang, West Sumatra. Famous with the spicy food, and many of the foods that use milk as ingredients.

Traditional Indonesian food that is the brain-brains. Food is made from steamed fish wrapped in banana leaves. You can find a great sense of brains-brain barrier in the town of Serang. Apart from the brains brains, Serang city is also familiar with the Fish Bandeng. Be sure to try them when visiting Kota Serang.

Sometimes it's tough to sort out all the details related to this subject, but I'm positive you'll have no trouble making sense of the information presented above.

Bali Food

Labels: Bali, Food

The only way to keep up with the latest about is to constantly stay on the lookout for new information. If you read everything you find about , it won't take long for you to become an influential authority.

Food is not only Bali suckling pig and rice just ...

If you go to a holiday in Bali, you do not have to worry about eating rice three times a day, as the local Bali. With the influence of expatriates in Bali you everything, including typical product of your own country.

Restaurant, owned by foreigners, have many options on the dishes that you will have water at the mouth when you're done checking the menu. Courts around the world are presented, some mixed with a touch of Bali in Indonesia or to create a sensational new twist.

Fortunately, the original traditional Balinese and Indonesian food is still very much present on the menu in any restaurant or in the hands of foreigners or the Balinese themselves. But I must admit, the best place for food in Bali is a place where you Bali crowd to eat.

So in this case: do as the local do.

For the real die hard cultural experience you can walk to every corner of the street, where you can find someone who sells a range of dishes in the place. In the wooden crate tied to the back of the bike or in a restaurant in the small wheel sellers manage a party with a variety of dishes and rice.

You can eat in one place or are wrapped in banana leaves to take home.

You will find many sellers of food this early in the morning, when a Bali bite before commencement of work or around lunch time along the main road and there are even on the beach of Kuta and Legian.

So far, we've uncovered some interesting facts about . You may decide that the following information is even more interesting.

But if this is a bit too much for you (what I understand you do not want the famous "Bali Belly" on holidays), there are other options. There are stalls (Indonesia small shops) which sell local delicacy on the issues of price. And living in the safe side, even when there is a stall in English, so this is the place where he can be really full of tourists.

In the kind of restaurant you can choose from a menu or walk to the table where dozens of dishes from the display of fish, chicken, and pork dishes, and know where it is cooked in all styles and types of vegetables are often cooked in coconut milk sauce that great with white rice or Nasi goreng (fried rice).

You can try all you want, because ultimately you pay for each meal separately. So you can choose yourself how much you want ... or to refuse. Great place to try to "stall-how" to eat in public dining in Poppies II in Kuta and Public OCHA on Jalan Raya Seminyak.

Local restaurants Bali this is influenced by the other islands in Indonesia too. Thus food Bali Furthermore you will find dishes from other islands, too.

A real Bali satay dish is convolution, which is mainly made of fillet snapper, shrimp, coconut and many species of plants. Many restaurants offer this dish, so if you see it on the menu is certainly worth a try.

Another specialty of Bali, you will often find on the menu Bebek Betutu a roast duck in banana leaf. Many restaurants offer this on their menu, but a few hours to prepare better for the previous day.

But if you are in the top of the head to Ubud "Dirty Duck", where a meal every day because they are special.

But what I think is the most famous dish is Babi guling Bali, which is a roasted suckling pig prepared with the long list of spices. If you are talking about Balinese food with them tend to ask if you have tasted guling Pigs.

If this does not happen quickly, but they will recommend you to Mrs. Oka in Ubud. He was certainly the most famous people of the meal. So they ...

I can only walk and Indonesian and Balinese food. Only their culinary culture as the rich. So while shopping in Bali, you have the opportunity to try their delicious food. "Happy Meals"

There's a lot to understand about . We were able to provide you with some of the facts above, but there is still plenty more to write about in subsequent articles.

Kebuli Rice

labels : Food

Ingredients:

• 1 kg rice
• 1 / 2 kg meat goat bones that are still young
• 3 tbsp raisins
• 3 tbsp fried onion
• 2 tbsp samin oil
• 1 tsp salt
• 1 stem cinnamon
• 4 seed clove
• 1 / 2 nutmeg seed
• 2 pcs peka flower
• 2 pieces cardamom
• 2 stem lemon grass
• 5 pieces of orange leaves
• 2 pieces of bay
• 1500 ml of milk condensed medium
• Oil and salt sufficiently

Refine spices:

• 3 cloves of garlic
• 5 cloves of onion
• 1 tbsp coriander
• 1 tsp caraway
• 1 / 2 tsp aniseed
• 4 cm turmeric
• 2 cm ginger

How to make:

1. Sauteof refine spices with cinnamon, clove, nutmeg, peka flower, cardamom, lemongrass, lime leaves, bay and salt until fragrant and cooked.
2. Put mutton, cooking until the meat changes color, put into the rice.
3. Saute heavily with seasoning until fragrant, put raisins and coconut milk, lower the fire, cooking up a karonan.
4. Turn off the fire, lift karonan, steam for 45 minutes, lift and add of samin oil, poke average, serving.

 Rica-Rica Chicken

Labels : Food

Ingredients:

• 1 chickens cut section 16
• 2 stem lemon grass is contused
• 6 pieces of red onion is sliced thinly
• 1 sheet of pandan leaves
• 5 pieces of orange leaves
• 50 ml oil • 150 ml water • 1 lemon fruit

Flavor of mashed robust:

• 12 pcs red pepper
• 10 pcs red cayenne
• 7 cloves garlic
• 4 cm ginger

How to make :

1. Saute of onion, lemon grass and pandan leaves until the onions brown. Put spices and mashed the citrus leaves, poke until fragrant.
2. Then put the chicken swirl until the chicken changed color, add water, dimmed the fire and closed until the water rather dry while occasionally stirred poke. Lift.
3. Add orangeade, swirl till flatten.

Read More

Indonesian cuisine

See also: List of Indonesian dishes

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

Indonesian cuisine reflects the vast variety created by the people who live on the 6,000 populated islands that make up the modern nation of Indonesia. There is not a single "Indonesian" cuisine, but rather, a diversity of regional cuisines formed by local Indonesian cultures and foreign influences. Indonesian cuisine reflects its complex cultural history. Cooking varies greatly by region and combines many different influences.^[1]

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were 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 the archipelago. The Indonesian island of Maluku, which is famed as "the Spice Island", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Indonesia is the home of sate; one of the country's most popular dishes, there are many variants across Indonesia.

Some popular Indonesian dishes such as nasi goreng^[2], gado-gado^[3], sate^[4], and soto^[5] is omnipresent in the country and considered as Indonesian national dishes.

Sumatran cuisine, for example, often shows Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine is rather more indigenous. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: items such as bakmi (noodles), bakso (meat balls), and lumpia have been completely assimilated.

The most popular dishes that originated in Indonesia are now common across much of Southeast Asia. Popular Indonesian dishes such as satay, beef rendang, and sambal are also favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another soy-based fermented food is oncom, similar to tempe but created by different fungi and particularly popular in West Java.

Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand, although in many parts of the country (such as West Java and West Sumatra) it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) foodstalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water with lime in it should not to be consumed, however; it is used to wash one's hand before and after eating. Eating with chopsticks is generally only found in foodstalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodle), and kwetiau goreng (fried flat rice noodles).

Rice

Using water buffalo to plough rice fields in Java; Rice is a staple for all classes in contemporary; Indonesia is the world's third largest paddy rice producer and its cultivation has transformed much of Indonesia’s landscape.

Rice is a staple for all classes in contemporary Indonesia,^[6] 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 with just a few protein and vegetable dishes as side dishes. It is also served, however, as nasi uduk (rice cooked in coconut milk), nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice).^[7]Nasi goreng is omnipresent in Indonesia and considered as national dish ^[2]

Rice was only incorporated into diets, however, 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 Water 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.^[6]

Rice production requires exposure to the sun. Rice production in Indonesian 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 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.^[6]

[edit] Other staple carbohydrates

Other staple foods in Indonesia include maize (in drier regions such as Madura and the Lesser Sunda Islands), sago (in Eastern Indonesia), cassava (dried cassava, locally known as tiwul is an alternate staple food in arid areas in Java such as Gunung Kidul and Wonogiri) and root tubers (especially in hard times).

Spices

sambal ulek, a common Indonesian spicy condiment.

Known throughout the world as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as pala (nutmeg/mace), cengkeh (clove), and laos (galangal) are native to Indonesia. It is likely that lada hitam (black pepper), kunyit (turmeric), sereh (lemongrass), bawang merah (shallot), kayu manis (cinnamon), kemiri (candlenut), ketumbar (coriander), and asem jawa (tamarind) were introduced from India, while jahe (ginger), daun bawang (leek) and bawang putih (garlic) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. "Bumbu" is the Indonesian word for spice or seasoning, and it commonly appears in the names of spice mixtures.^{[citation needed]}

In ancient times, the kingdom of Sunda and the later sultanate of Banten were well known as the world's major producers of black pepper. The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands and China and India. Later the Dutch East India Company controlled the spice trade between Indonesia and the world. The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced cabai chili pepper from the New World to the region in 16th century. After that hot and spicy sambals have become an important part of Indonesian cuisine.^{[citation needed]}

[edit] Peanut sauce

Peanut sauce is important part of gado-gado.

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. Gado-gado and Sate for example has been considered as Indonesian national dishes.^[3][4] Introduced from Mexico by Portuguese and Spanish merchants in 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chillis and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia.

Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce ^[8]. It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, gula jawa (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency. The secret to good peanut sauce is “not too thick and not too watery.” Indonesian peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation. Gado-gado is a popular dish particularly associated with bumbu kacang, and is eaten across Indonesia.

[edit] Coconut milk

Shredding coconut flesh to make coconut milk.

Rendang kambing, a dish cooked with coconut milk

Indonesia is a tropical country with abundant tropical produce such as coconuts. Thus, since ancient times Indonesia developed many and various uses of this plant. The broad use of coconut milk in many Indonesian dishes is another common characteristic of Indonesian cuisine. It is used in many recipes, from savoury dishes such as rendang, soto, sayur lodeh, and opor ayam, to desserts such as es cendol and es doger. Soto is ubiquitous in Indonesia and considered as one of Indonesian national dish.^[5]

The use of coconut milk is not exclusive to Indonesian cuisine, since it can also be found in Indian, Samoan, Thai, Malaysian, Philippine, and Brazilian cuisines. Nonetheless, the use of coconut milk is quite extensive in Indonesia, especially in Minangkabau cuisine, whereas in Minahasan (North Sulawesi) cuisine, coconut milk is generally absent, except in Minahasan cakes and desserts such as klappertart.

In Indonesian cuisine, two types of coconut milk are found, thin coconut milk and thick coconut milk. The difference depends on the water and oil content. Thin coconut milk is usually used for soups such as sayur lodeh and soto, while the thicker variety is used for rendang and desserts. It can be made from freshly shredded coconut meat in traditional markets, or can be found processed in cartons at the supermarket.

After the juice (milk) has been extracted from the shredded coconut flesh to make coconut milk, the ampas kelapa (leftover coconut flesh) still can be used in urap, seasoned and spiced shredded coconut meat mixed together with vegetables. Urap is similar to gado-gado, except that peanut sauce is replaced by shredded coconut sauce. Leftover shredded coconut can also be cooked, sauteed and seasoned to make serundeng, almost powdery sweet and spicy coconut granules. Kerisik paste, added to thicken rendang, is another use of coconut flesh. To acquire a rich taste, some households insist on using freshly shredded coconut, instead of leftover, for urap and serundeng. Serundeng can be mixed with meat in dishes such as serundeng daging (beef serundeng) or sprinkled on top of other dishes such as soto or ketan (sticky rice). An example on heavy use of coconut is Buras from Makassar, rice wrapped in banana leaf cooked with coconut milk and sprinkled with powdered coconut similar to serundeng.

[edit] Regional dishes

West Java

A textural specialty of Sunda (West Java) is karedok, a fresh salad made with long beans, bean sprouts, and cucumber with a spicy sauce. Other Sundanese dishes include mie kocok which is a beef and egg noodle soup, and soto Bandung, a beef and vegetable soup with daikon and lemon grass. A hawker favourite is kupat tahu (pressed rice, bean sprouts, and tofu with soy and peanut sauce). Colenak (roasted cassava with sweet coconut sauce) and ulen (roasted brick of sticky rice with peanut sauce) are dishes usually usually eaten warm.

Central Java

The food of Central Java is renowned for its sweetness, and the dish of gudeg, a curry made from jackfruit, is a particularly sweet. The city of Yogyakarta is renowned for its ayam goreng (fried chicken) and kelepon (green rice-flour balls with palm sugar filling). Surakarta's (Solo) specialities include Nasi liwet (rice with coconut milk, unripe papaya, garlic and shallots, served with chicken or egg) and serabi (coconut milk pancakes topped with chocolate, banana or jackfruit). Other Central Javanese specialities pecel (peanut sauce with spinach and bean sprouts), lotek (peanut sauce with vegetable and pressed rice), opor ayam (chicken in pepper and coconut curry), and rawon (dark beef stew).

East Java

The food of East Java is similar to that of Central Java. Fish is popular, in particular pecel lele (deep fried catfish served with rice) and pecel (spicy sauce made from chilli, peanuts, and/or tomato. Food from Malang includes bakwan Malang (meatball soup with won ton and noodles) and arem aream (pressed rice, tempe, sprouts, soy sauce, coconut, and peanuts.

Madura

From the island of Madura off the East Java coast comes soto Madura (beef soup with lime, pepper, chilli, peanuts, and ginger).

Bali

Balinese dishes include lawar (chopped coconut, garlic, chilli, with pork or chicken meat and blood). Bebek betutu is duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers. Balinese sate, known as sate lilit, is made from spiced mince pressed onto skewers which are often lemon grass sticks. Babi guling is a spit-roasted pig stuffed with chilli, tumeric, garlic and ginger.

North Sumatra

Arab, Persian, and Indian traders influenced food in Aceh although flavours have changed to be little like their original form. Amongst these are curry dishes known as kare or gulai, which are rich, coconut-based dishes traditionally made with beef, goat, fish or poultry, but are now also made with tofu, vegetables, and jackfruit. Batak people use either pork or even dog to make sangsang. Another Batak pork specialty is babi panggang in which the meat is boiled in vinegar and pig blood before being roasted. Another batak dish, Ayam namargota, is chicken cooked in spices and blood. Lada rimba is strong pepper used by Bataks.

West Sumatra

Buffaloes are a symbol of West Sumatra and are used in rendang, a spicy buffalo curry. Padang cuisine comes from West Sumatra. Dishes from the region include nasi kapau which is similar to Padang food but uses more vegetables. Amplang dadiah (buffalo yogurt with palm sugar syrup, coconut flesh and rice) and bubur kampiun (Mung bean porridge with banana and rice yogurt) are other west Sumatran specialties.

South Sumatra

The city of Palembang is the culinary centre of South Sumatra and is renowned for its pempek, a deep fried fish and sago dumpling that is also known as empek-empek. South Sumatra is also home to pindang, a spicy fish soup with soy and tamarind. Ikan brengkes is fish in a spicy durian-based sauce. Tempoyak is a sauce of shrimp paste, lime juice, chilli and fermented durian, and sambal buah is a chilli sauce made from fruit.

North Sulawesi

Minahasan cuisine from North Sulawesi features heavy use of meat such as pork, fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices, often making up half the dish. Ingredients of woku include lemongrass, lime leaves, chili peppers, spring onion, shallots, either sautéed with meat, or wrapped around fish and grilled covered in banana leaves. Other ingredients such as turmeric and ginger are often added to create a version of woku.
Foreign colonial influence also played a role in shaping Minahasan cuisine. Brenebon (from Dutch "Bruin" (brown) and "Boon" (bean)) is a pork shank bean stew spiced with nutmeg and clove. Roast pork similar to lechon in the Philippines or pig roast in Hawaii are served in special occasions, especially weddings. Other animals such as dog, bat, and forest rat are also regularly served in North Sulawesi region.

Nusa Tenggara

With a drier climate, there is less rice a more sago, corn, cassava, and taro compared to central and western Indonesia. Fish is popular including sepat which is shredded fish in coconut and young-mango sauce. Lombok's sasak people enjoy spicy food such as ayam taliwang which is roasted chicken served with peanut, tomato chilli and lime dip. Pelecing is a spicy sauce used in many dishes made with chilli, shrimp paste, and tomato. Sares is made from chilli, coconut juice and banana palm pith and is sometimes mixed with meat. Non meat dishes include kelor (hot soup with vegetables), serebuk (vegetables mixed with coconut), and timun urap (cucumber with coconut, onion and garlic).

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 when all members are expected to attend. For this reason, most of the dishes are made so that they can remain edible even if left on the table at 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 more commonly vegetables sautéed with garlic), and another main dish. Whatever the meal, it is accompanied by at least one, and often several, relishes called sambals.

In eastern Indonesia, such as on the islands of Papua and Timor, where the climate is often much drier, the meals can be centered around other sources of carbohydrates such as sago and/or root vegetables and starchy tubers. Being east of the Wallace line, the ecozone, and hence the flora and fauna, are quite different from those of the islands to the west, and so the food stuffs are, as well.

Feasts: Tumpeng and Rijsttafel

Tumpeng nasi kuning, the cone shaped yellow rice is served during a feast.

Many Indonesian traditional customs and ceremonies incorporate food and feast. One of the best examples is tumpeng. Originally from Java, tumpeng is a cone shaped mound of rice surrounded by an assortment of other dishes. Traditionally featured in selamatan ceremonies, the cone of rice is made by using bamboo leaves woven into a cone-shaped container. The rice itself can be plain white steamed rice, uduk (rice cooked with coconut milk), or yellow rice (rice coloured with kunyit, i.e., turmeric). After it is shaped, the rice cone is surrounded by assorted dishes, such as urap vegetables, fried chicken, semur (beef in sweet soy sauce), teri kacang (little dried fish fried with peanuts), fried prawns, telur pindang (marblized boiled eggs), shredded omelette, tempe orek (sweet, dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), and many other dishes. Nasi tumpeng probably comes from an ancient Indonesian tradition that revers mountains as the abode of the ancestors and the gods. Rise cone is meant to symbolize the holy mountain. The feast served as some kind of thanksgiving for the abundance of harvest or any other blessings. Because of its festivities and celebratory value, even now tumpeng is sometimes used as an Indonesian counterpart to birthday cake.

Another Indonesian feast, the Rijsttafel (from Dutch, meaning 'rice table'), demonstrates both colonial opulence and the diversity of Indonesian cuisine at the same time. The classic style rijsttafel involved serving of up to 40 different dishes by 40 male waiters, bare foot but dressed in formal white uniforms with blangkon (traditional Javanese caps) on their heads and batik cloth around their waists. In contemporary Indonesian cuisine, it has been adapted into a western style buffet. It employs a long table with a wide range of dishes, both savory and sweet, served on it. It can usually be found in wedding ceremonies or any other festivities. The layout for an Indonesian wedding ceremony buffet is usually: plates, eating utensils (spoon and fork), and paper napkins placed on one end, followed by rice (plain or fried), a series of Indonesian (and sometimes international) dishes, sambal and krupuk (shrimp crackers), and ending with glasses of water on the other end of the table.

Beverages

This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2009)

Avocado shake (jus alpokat) with chocolate syrup

The most common and popular Indonesian drinks and beverages are teh (tea) and kopi (coffee). Indonesian households commonly serve teh manis (sweet tea) or kopi tubruk (coffee mixed with sugar and hot water and poured straight in the glass without separating out the coffee residue) to guests. Since the colonial era of Netherlands East Indies, plantations, especially in Java, were major producers of coffee, tea and sugar. Since then hot and sweet coffee and tea beverages have been enjoyed by Indonesians. Jasmine tea is the most popular tea variety drunk in Indonesia, however recent health awareness promotions have made green tea a popular choice. Usually coffee and tea are served hot, but cold iced sweet tea is also frequently drunk. Teh botol, bottled sweet jasmine tea, is now quite popular and locally competes favorably with international bottled soda beverages such as Coca Cola and Fanta. Kopi susu (coffee with sweetened condensed milk) is an Indonesian version of Café au lait.

Fruit juices (jus) are very popular. Varieties include orange (jus jeruk), guava (jus jambu), mango (jus mangga), soursop (just sirsak) and avocado (jus alpokat), the last of these being commonly served with condensed milk and chocolate syrup as a dessert-like treat.

Many popular drinks are based on ice (es) and can also be classified as desserts. Typical examples include young coconut (es kelapa muda), grass jelly (es cincau), chendol (es cendol or es dawet), red kidney beans (es kacang merah), musk melon (es blewah) and seaweed (es rumput laut).

Hot sweet beverages can also be found, such as bajigur and bandrek which are particularly popular in West Java. Both are coconut milk or coconut sugar (gula jawa) based hot drinks, mixed with other spices. Sekoteng, a ginger based hot drink which includes peanuts, diced bread, and pacar cina, can be found in Jakarta and West Java. Wedang jahe (hot ginger drink) and wedang ronde (a hot drink with sweet potato balls) are particularly popular in Yogyakarta, Central Java, and East Java.

As a Muslim majority country, Indonesian Muslims also share Islamic dietary laws that prohibit alcoholic beverages. However since ancient times, native alcoholic beverages were already developed in archipelago. According to a Chinese source, people of ancient Java drank wine made from palm sap called tuak (palm wine). Today tuak continues to be popular in the Batak region, North Sumatra where a majority of the people are Christian. A traditional Batak bar serving tuak is called lapo tuak. In Solo, Central Java, ciu (a local adaptation of Chinese wine) is also known. Bottled brem bali (Balinese rice wine) is popular in Bali. Indonesians also developed local brands of beer, such as Bintang Beer and Anker Beer.

[edit] Snacks and street food

Bakso (meatball) seller in Bandung

Krupuks in vaccum tin cans.

In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with various sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants alike, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims. Another popular Indonesian street food and snack is siomay and batagor (abbreviated from Bakso Tahu Goreng), deep fried fish cake pempek, bubur ayam (chicken congee), bubur kacang hijau (mung beans porridge), satay, nasi goreng and mie goreng (fried rice and fried noodle), taoge goreng/mung bean sprouts and noodle salad, laksa, kerak telor (spicy omelette), and gorengan (Indonesian assorted fritters).

Various traditional crackers is called krupuk, and usually consumed as snack or to accompany main meals. There are wide variations of krupuk available across Indonesia. The most popular ones would be krupuk udang (prawn cracker) and krupuk kampung or krupuk putih (cassava cracker). Another popular types include krupuk kulit (skin cracker), emping melinjo (gnetum gnemon cracker), an also various of kripik (chips or crisps), such as kripik pisang (banana chips) and keripik singkong (cassava chips).

Indonesian street snacks also include iced and sweet beverages, such as es cendol or es dawet, es teler, es cincau, es doger, es campur, es potong, and es puter. Indonesian cakes and cookies are often called as jajanan pasar (market munchies). Indonesia has a rich collection of snacks called kue (cakes and pastry), both savory and sweet. Popular ones include risoles, pastel, lumpia, lemper, lontong, tahu isi, lapis legit, getuk, bakpia, bika ambon, lupis, lemang, kue pisang, klepon, onde-onde, nagasari, soes, and bolu kukus.

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 (1.5 m) 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.

Fruits

Rambutan for sale at a market in Jakarta.

Indonesian markets abound with many types of tropical fruit. These are an important part of the Indonesian diet, either eaten raw, made into desserts (such as es buah), cooked in savoury and spicy dishes like rujak, fried like pisang goreng (fried banana), or processed into kripik (crispy chips) as snacks like jackfruit or banana chips. Many of these fruits such as mangosteen, rambutan, jackfruit, durian, and banana, are indigenous to Indonesian archipelago; while others have been imported from other tropical countries, although the origin of many of these fruits might be 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.

Read More