CULINARY HISTORY IN INDONESIA
Indonesian cuisine is a reflection of the diverse cultures and traditions come from archipelago comprising 6,000 islands , and holds an important place in the national culture of Indonesia in general and almost all Indonesian dishes rich with spices derived from spices such as nutmeg , chili , key retrieval , galangal , ginger , kencur , turmeric , coconut and palm sugar followed by the use of cooking techniques and ingredients according to indigenous traditions , there is also the influence of trade coming through like from India , China , Middle East , and Europe
Basically there is not one singular " Indonesian cuisine " , but rather , the diversity of regional cuisine influenced by local Indonesian cultures and foreign influences . For example , rice is processed into white rice , ketupat or rice cake ( steamed rice ) as a staple food for the majority of the Indonesian population to the eastern However the more commonly used also corn , sago , cassava , and sweet potatoes and sago . Landscape form of presentation is generally presented in the form of mostly Indonesian food staples with side dishes of meat , fish or vegetable side dishes .
Throughout its history , Indonesia has been involved in world trade due to its location and natural resources . Cooking techniques and develops authentic Indonesian food and culinary arts then influenced by India , the Middle East , China , and finally Europe . Spanish and Portuguese traders brought various foodstuffs from the Americas long before the Dutch managed to control Indonesia . Maluku islands are renowned as the " Spice Islands " , also contributing Indonesian herbal plants native to the world of culinary arts . Culinary arts eastern Indonesian region similar to Polynesian and Melanesian art of cooking .
Sumatran cuisine , for example , often show the influence of the Middle East and India , such as the use of curry spices in meat dishes and vegetables , while Javanese cuisine evolved from the original cooking techniques nationwide . Cultural elements of Chinese cuisine can be observed in some Indonesian dishes . Dishes such as noodles , meatballs and spring rolls have absorbed the art of Indonesian cuisine .
Several types of dishes native to Indonesia also can now be found in several Asian countries . Popular Indonesian dishes such as satay , rendang , and sambal are also favored in Malaysia and Singapore . Ingredient of soy -based foods such as tofu and tempeh variations , are also very popular . Tempe is considered as the original discovery of Java , local adaptation of 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 cutlery combination spoon and fork in the right hand on the left hand , though in many places ( such as West Java and West Sumatra ) is also common to find fed directly with bare hands . At a particular restaurant or common household use hands to eat , like a seafood restaurant , a traditional Sundanese and Padang restaurant , or tavern tent Catfish and Chicken Fried Pecel typical of East Java . Places like this are usually also serves finger bowl , a bowl of tap water with lemon slices to give a fresh scent . The water bowl should not be drunk ; just used to wash hands before and after meals by using bare hands . Using chopsticks to eat prevalent in restaurants serving Chinese cuisine that has been adapted into Indonesian dishes such as noodle or chicken noodles with dumplings , fried noodles , and fried Shahe fen
