Indonesian Cuisine

Indonesian cuisine varies depending on the region. Rice is the staple food and served with side dishes of meat and vegetables. Condiments (notably chili), coconut milk, fish and chicken are essential ingredients.

Throughout history, Indonesia has become a place of trade between the two continents. This led to the transport of many spices, food ingredients and cooking techniques from the nation's own Malay, Indian, Middle East, China, and Europe. All this is mixed with typical traditional Indonesian food, make a lot of diversity that is not found in other areas. Even the Spanish and Portuguese, the Dutch had been preceded by bringing many new products from the world to Indonesia.

Chilli sauce, satay, meatballs, soup, and fried rice are some examples of foods commonly eaten Indonesian people every day. Besides served in the shop or restaurant, there are also a variety of Indonesian food sold by peddlers using carts or pole. This merchant serving chicken porridge, chicken noodle, meatball noodles, fried noodles, fried rice, various kinds of soup, dumplings, satay, nasi uduk, and others.

Eating house serving nasi Padang Padang, which is rice served with various side dishes Padang cuisine, can be found in various cities in Indonesia. Additionally Warung Tegal Tegal presents typical Javanese cuisine at affordable prices also widespread. Rames rice or mixed rice containing rice and a vegetable side dish or sold options on rice stall in public places, such as railway stations, markets and bus terminals. In Yogyakarta and surrounding rice known as nasi rames cat that is small at low prices, rice cats are often sold above the famous, kind of pavement cafés. Small snacks such as pastries sold in traditional markets. The cakes are usually made ​​from rice, sticky rice, cassava, sweet potato, wheat, or corn.