Any national cuisine is a combination of culinary traditions of the peoples inhabiting this country. This can be said about the cuisine of Indonesia . It consists of several directions, which were inherent in certain nationalities, but gradually turned into national ones. In addition, the Indonesian national culinary traditions were influenced by the cuisine of other countries of the world: Arabic, Indian, Chinese and even European.
Features of the cuisine of Indonesia
Let's find out what is unique about the cuisine of this island nation:
- Indonesia is located on the islands , and almost every one of them has its own characteristics. For example, in Bali, people prefer spicy food spiced with spices, and the islanders of Java almost all dishes season with sweet soy sauce. In Sumatra, coconut milk is used in dishes, sauces and as an independent drink.
- The basis of the national cuisine of Indonesia is rice. This important component of food in Indonesia is reflected even on the arms of this country.
- Pork is used for meat dishes, but since many Muslims live here, instead of this kind of meat, chicken, fish or shrimp are often used.
- The mandatory ingredient in any Indonesian dish is seasonings: different kinds of peppers, cloves, curry, tamarind, nutmeg, garlic, ginger, etc.
- Many dishes are served in Indonesia traditionally on banana leaves. From this, the food takes on a special taste, and it looks very original on the table.
- Knives to the table in Indonesia should not be served. Native people prefer to eat with their hands, but guests will always be offered cutlery.
Main dishes of Indonesian cuisine
The food does not need to be represented or advertised, you just have to try it to add your opinion about it. A lot of delicious dishes in Indonesian cuisine. Here are just some of them:
- Sate - miniature shish kebabs from meat, fish, chicken, pickled in a sauce sauce, peanut or any other, and baked on a spit.
- Rendang is a fragrant hot beef. It has an original taste, the meat is very soft and juicy.
- Fried rice is served as a garnish for vegetables, chicken, seafood and as an independent dish.
- Nasi Ravon - stewed beef with aromatic nutty flavor is served with rice, and the rich black color is given to the nut by the keluak nut.
- Sop rebut - this soup of fried tails buffalo is hearty and is also considered very useful.
- Shimei - pelmeni, in which the filling is a steamed fish. On a side dish to such food in Indonesia served boiled potatoes, cabbage, eggs.
- Naxi uduk - a dish of meat, rice, sliced scrambled eggs , anchovies, all ingredients are covered with spicy sambal sauce.
- Baxo - meatballs with meat with the addition of sago or tapioc flour, they are cooked or fried and served with broth or noodles.
- Otak-otak - a dish of chopped seafood or fish, filled with coconut milk, the mixture is wrapped in palm leaves and fried on charcoal.
- Gado-gado - salad from raw or boiled vegetables with the addition of tofu, tempe (solid products of soybean fermentation), seasoned with peanut sauce.
Desserts in the kitchen of Indonesia
There are delicious desserts in traditional Indonesian cuisine:
- Marbak - a popular sweet dessert is similar to European pancakes, stuffing in it can be chocolate, nuts or cheese;
- pisang goreng - a delicious dessert of banana fried banana, sprinkled with honey;
- Bubur Injun is a sweet pudding made of black rice, seasoned with sweet coconut sauce, an ice cream ball and pieces of fruit;
- rudzhak - a fruit dessert made of pineapple, melon, papaya, mango, juicy coconut pulp, various citrus, filled with syrup and sprinkled with sugar, pepper, sesame seeds.
Soft drinks
Traditional Indonesian cuisine can not be imagined without original drinks:
- cocktails and tinctures from ginger, coconut, peanuts, cinnamon;
- coffee with sugar and milk;
- tea - hot or chilled, as well as bottled, which has recently become very popular.
Alcohol
Despite the fact that Islam prohibits the consumption of alcohol, a tourist in Indonesia can try traditional alcoholic beverages:
- tuvak - palm wine, having a strength of up to 15%;
- arak - moonshine fortress up to 40%;
- brem - sweet wine from glutinous rice;
- beer of local varieties Anker, Bali Hai, Bintang.