Indonesia Cuisine 

A good subtitle

By having more than 13,000 islands with different tribes, cultures and dialects, Indonesia also offering one of the most vibrant and colourful cuisines in the world, full of intense flavour. One of the reason is because years ago, many different races have visited and left their stamp on the cuisine – Indian, Chinese, Arab, Portuguese, Spanish, English and Dutch.

The most popular one is rice, which can be cooked in many different style such as “fried rice”, or “coconut rice” or could be “yellow rice”. Rice is considered the national dish of Indonesia and can be found everywhere from street hawker carts to dinner parties or restaurants.

Sambals are also a cornerstone of the cuisine and usually serve together with rice and other cuisine. These chilli-based condiments have many types, all of which combine a variety of chilli peppers with different combinations of spices, fruits or vegetables.

Indonesian cuisine varies by region and has many different influences. Sumatran cuisine, for example, has Middle Eastern and Indian influences, while some of Javanese cuisines are influenced by Chinese influence. Elements of Chinese cuisines can be found in foods such as noodles, meat balls or spring roll. 

Two foods adored by Indonesians are tempeh – fermented soybeans usually found in block form that are high in protein and fibre – and krupuk (deep fried crackers), made from prawn, seafood or vegetables, which are eaten at the start of a meal. Some other popular cuisines are satay, gado-gado (mixed vegetables with peanut sauce), soto (usually chicken/beef soup), bakmi goreng (fried noodle), ikan goreng (fried fish), beef rendang (chunk of beef with coconut milk). Most of them are cooked in seven main cooking methods such as frying, roasting, grilling, stir frying, sautéing, boiling and steaming.