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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.
Information
provided by
Department of Tourism. Government of
Indonesia |
