Indonesian cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home.

History[edit | edit source]

The history of Indonesian cuisine is as diverse as its culture. With a range of different influences from Chinese, Indian, Dutch, and Spanish cuisines, Indonesian food is a unique blend of flavors and techniques. The use of spices in Indonesian cuisine can be traced back to the trade between Indonesia and India, China, and the Middle East.

Ingredients[edit | edit source]

Indonesian cuisine often demonstrates complex flavor, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavors; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter.

Popular Dishes[edit | edit source]

Some popular dishes that originated in Indonesia are now common to neighbouring countries, Malaysia and Singapore. Indonesian dishes such as satay, beef rendang, and sambal are favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu and tempeh, are also very popular.

See Also[edit | edit source]

References[edit | edit source]


Indonesian cuisine Resources
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Contributors: Prab R. Tumpati, MD