Download - Indonesian Cu
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INDONESIAN CUISINE
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Indonesia in Brief
Largest archipelago in the world.
The country consists of 17,508 islands thatstretch out along the equator for over 3,200
miles.
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National motto, Bhinneka Tunggal Ika,
which means Unity in Diversity. Indonesia is
the Fourth most populous country in the world.
Fossil evidence suggest
Homoerectus, commonly known as JavaMan,inhabited the island nation two million
years ago
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Indonesian cuisine
Rich in spices.
The indigenous cooking techniques and ingredients
have benefited from trade and influences originating
in places as far away as India, China, the Middle East,and Europe.
Rice is a staple food
Rice is also served as ketupat (rice steamed
in woven packets of coconut leaves), brem (rice wine),
and nasi goreng (fried rice
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In the eastern part of Indonesia, however, corn, sago,
cassava, and sweet potatoes are more common.
Sago
is a powdery starch made from processed pith, the soft and spongy cells found inside the trunk of the
Sago Palm, Metroxylon sago.
Is usually cooked
as pancake and eaten with fish and vegetable side
dishes.
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Sambal is often cookedwith fish, vegetables, and
meat. Some popular Indonesian sambal include sambal
bajak, sambal balado, sambal belacan, and sambal
tomat.
Fruit is also an important part of the Indonesian diet.
Fruit is usually served fresh, made into dessert, jelly,
or rujak (fruits mixedwith savory sauce). Tropical fruits
such as banana, papaya, coconut, pineapple, jackfruit,
salak, andothers are widely available throughout the
islands.
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Some popular dishes:
Ayam Taliwang: Originally from Nusa Tenggara,
ayam taliwang is chicken cooked in various spicy
herbs and seasoning.
Gado-gado: Vegetable salad servedwith peanut
sauce dressing.
Gudeg: Originally from Yogyakarta, gudeg is
diced raw young jackfruit cooked in a traditional
Javanese unique way.
Nasi Padang: Originally from Padang, North Sumatra, nasi padang is steam rice served various
kind of light curry and a heavy taste of chili.
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OporAyam (Chicken in Indonesian White Curry):
Chicken cooked in coconut milk. It is traditionally
consumed with Ketupat during the Idul Fitri
celebration in most regions of Indonesia. Rendang: Chunks of beef stewed in coconut
milk and chili gravy.
Betutu: Traditional Balinese steamedor roasted
chicken or duck stuffed with spices and cooked in
banana leaf wrapping.
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Popular Indonesian spicesSpices such aspala (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, whilejahe (ginger), daun
bawang (leek) and bawang putih (garlic) were introduced from China.
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Indonesian Famous Recipes
Example of Indonesian Sundanese meal;
roasted fish, nasi timbel(rice wrapped in
banana leaf), fried chicken, sambal, fried
tempe and tofu, and sayur asem; the bowl of
water with lime is kobokan.
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Satay
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Buras, rice cooked in coconut milk, served with spicy coconut
powder, from Makassar.
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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 Indonesias landscape.
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Bumbu kacang or peanut sauce represents asophisticated, earthy seasoning rather than asweet, gloppy sauce.
Delicate balance of savoury, sweet, sour, and spicyflavours, acquired from various ingredients, suchas fried peanuts, gula jawa (coconut sugar),garlic, shallots, ginger, tamarind, lemon juice,lemongrass, salt, chilli, peppercorns,
sweet soy sauce, ground togetherand mixed with water to form the right
consistency
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Tumpeng, the cone shaped rice surrounded by assorted
Indonesian dishes.
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Beverages
Indonesian households commonly serve teh manis (sweettea) or kopi tubruk(coffee mixed with sugar and hot waterand poured straight in the glass without separating coffee
residue) to guests
Avocado shake (jus alpokat) with chocolate syrup
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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.
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FRUITS
Mangosteen, rambutan,jackfruit, durian, and
banana.
Banana and Coconut are particularlyimportant, not only to Indonesian cuisine,
but also in other uses, such as timber,
bedding, roofing, oil, plates and packaging,
etc
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