various foods Indonesia

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

let's enjoy delicious Indonesian food

Indonesian food is known for good. Indonesia's once fertile land, and farmers can plant a variety of fruits and vegetables. In each village, many chickens ran between the house-larian; coconut trees, banana and papaya grow everywhere. Indonesian people like to cook, but they also frequently eat outside the home, in the stalls or in restaurants. Food varied and delicious sold everywhere.

If you hurry, and want to eat quickly, try the street vendors in the city streets. Typically, the wheels shops are selling just one kind of food, like fried rice, satay, or meatballs. In crowded places there are many street vendors. For example, if you go downtown or to the market, there must be many vendors selling various foods. Moreover, the price is usually cheaper than food in restaurants (but may have to bargain first).

If you do not want to buy food from street vendors, can enter the shop. Shops such as small restaurants, which usually have three or four tables only. Same with street vendors, each shop used to sell only two or three dishes. If you have a little more money, and want to eat in a more luxurious place, could enter the restaurant. In the restaurant there are different kinds of food. There are restaurants that specialize in food from China, of Java, Sumatra and many other regions (including Western food, if you feel homesick).

Indonesian cooking is famous for its spiciness. Indonesian people like to eat lots of chili. (Cabe also called "chilli" in some areas.) There are many kinds of chili - some are small (such as cayenne pepper), a long, red and green. Chillies can be inserted into food during cooking, or added dihidangankan time or be eaten. In restaurants there is always a kind of Indonesian sambal (chili sauce) on the table, and often there is a bowl of chili. Indonesian people like spicy food, especially in Sumatra, Padang cuisine (from West Sumatra), including many dishes such as rendang, a spicy at all. The use of chili (and other spices) not only because it seems; spices make the food last longer, something important, because in very hot weather, the food can rot quickly.

Coconut is also an important ingredient in Indonesian cuisine. Coconut trees can grow in almost all the islands of Indonesia, and local residents have long used it in spicy dishes and also in the cookies. Meat and vegetables are often fried in coconut oil, or boiled in coconut milk. On the island of Java, peanuts are also often used to give a slightly sweet taste, as in the dish gado-gado. If you want to see the gado-gado recipes and other dishes from Indonesia.