Indonesian cuisine reflects the diverse communities that occupy approximately 6000 islands that make up the Indonesian state. Maybe actually no one single form "the cuisine of Indonesia", but rather, the diversity of regional cuisines influenced locally by Indonesian culture and foreign influence.
Throughout its history, Indonesia has been involved in world trade due to location and its natural resources. Cooking techniques and ingredients native to Indonesia to develop and then influenced by the culinary arts of India, the Middle East, China and Europe eventually. Spanish and Portuguese traders brought a variety of foodstuffs from the Americas long before the Dutch managed to master the Indonesian. Maluku islands that most illustrious as the "Spice Islands", also donated the original plant of Indonesia to the culinary arts world. Culinary arts eastern Indonesian region similar to the Polynesian and Melanesian art of cooking.
Sumatran cuisine, as an example, often showing the influence of the Middle East and India, such as the use of curry in the dish of meat and vegetables, while the Javanese cuisine evolved from the original cooking techniques archipelago. China cuisine cultural elements can be observed in some Indonesian dishes. Dishes such as noodles, meatballs, and spring rolls has been absorbed in the art of Indonesian cooking.
Several types of dishes native to Indonesia also can now be found in some Asian countries. Popular Indonesian dishes such as satay, rendang and sambal is also popular in Malaysia and Singapore. Material from the soy-based foods like tofu and tempeh variations, is also very popular. Tempe regarded as the original discovery of Java, local adaptation from fermented soybeans. Other types of fermented soy foods are Oncom, similar to tempe but using different types of mushrooms, Oncom very popular in West Java.
Indonesian food is generally eaten with a spoon combination cutlery on the right hand and fork on his left hand, but nevertheless in many places (such as West Java and West Sumatra) are also commonly found to eat directly with bare hands. In a particular restaurant or common household use hands to eat, such as seafood restaurants, traditional restaurants and Padang Sundanese, or tent stalls Pecel Catfish and Chicken Fried typical of East Java. Places like this usually also provide a finger bowl, a bowl of tap water with lemon slices to give a fresh scent. This water bowl should not be drunk; only used for washing hands before eating and after using their bare hands. Using chopsticks to eat commonly found in restaurants serving cuisines of China which has been adapted into Indonesian dishes such as noodle or chicken noodles with dumplings, fried noodles, and fried Shahe fen (fried flat noodles, like char kway teow
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