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Indonesian Food
Rice is the basis of many Indonesian meals, seafood is also prominent
in many dishes, and often restaurants offer a wide array of fresh
seafood. There is a strong Chinese influence in many foods especially
meat dishes in Indonesia. Pork is not commonly used in Indonesian
cuisine due to the country's population being largely Muslim, where it
is used the dish is often Chinese in origin.
Indonesian food is generally rich in flavour and heavily spiced.
Chilli features in many dishes or as a condiment at many meals. Each
province of Indonesia has its own cuisine some areas have a strong
Chinese influence, others dutch or Japanese, or a combination of the
three.
Javanese food is thought of as the most palatable. Javanese cuisine
uses a variety of fresh spices that give the dishes a wonderful aroma.
Javanese cuisine consists of vegetables, chicken and fish with rice.
Padang food originally from the Padang region of Sumatra, is severed
in many restaurants throughout the archipelago. Nasi padang is cold
rice served with a variety of dishes, also often cold. Sumatrans tend
to eat more beef than the other provinces of Indonesia. Fried rice and
noodles are common as is sate and gado-gado, a dish that consists of
bean sprouts, various vegetables and spicy peanut sauce, throughout
Indonesia. |
