indonesian cu

8/8/2019 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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