Indonesian Cuisine
By
Jason Brady
Asian Cuisine Thursday 6:30am
Chef Jun
Indonesia is located in southeast Asia. The Nation of Indonesia is comprised of 17.508 islands, of which 6000 are populated. Because there are so many islands and because they cover such a large area, this is a very diverse nation. Indonesia is also quite diverse because of the many influences in this area. These influences came from India, the Middle East, China, and Europe. The main European influences come from Spain, Portugal, and The Netherlands. Most of these influences are comprised of ingredients from those areas.
Sumatran cuisine has been greatly influenced by the cuisines of the Middle East and India. Many of these dishes feature curried meats and vegetables. Nasi Goreng is one of the national dishes of Indonesia. This dish has its roots in China. It is basically fried rice. The traditional way of cooking this dish is in a wok, just like in China. Gado-gado is a vegetable salad that is covered with a peanut sauce. The peanut made its way to Asia from Mexico by way of Spain and Portugal. Unlike the peanut sauce from Thailand, the peanut sauces from Indonesia are often more savory than sweet. Other national dishes are comprised of sate(satay), and soto.
A few more popular Indonesian dishes that have gained popularity throughout the world are beef rendang, sambal, and tempe. Beef rendang is beef that is slow-cooked in coconut milk along with other seasonings and flavoring ingredients. Sambal is more of a condiment than a dish. It is made up of a combination of chili peppers and comes in many varieties. Naturally some are spicier than others, depending on the chilies used. Tempe is traditional soy product made by a natural culturing and controlled fermentation process. These processes bind the soybeans into a solid patty. Often these patties are made into vegetarian burgers. Oncom is very similar to tempe but they use different molds when fermenting.
Indonesians have several unique ways of dining. It is common for people to eat with utensils in both hands. Typically a spoon is held in the right hand while a fork is held in the left hand. Many Indonesians also eat with their hands. Often times when eating with hands, there is a bowl of water with a lime in it. This is called kobokan. The liquid is used to wash the hands before and after the meal. The lime is used to impart a fresh scent to the hands.
Here is a list of other ingredients that are popular throughout Indonesia. Rice is a staple for all peoples of this region. Other popular carbohydrates include; maize, cassava, and root tubers. Popular spices in the region include; pala(nutmeg/mace), cengkeh(clove), laos(galangal), lada hitam(black pepper), kunyit(turmeric), sereh(lemongrass), bawang merah(shallot), Kayu manis(cinnamon), kemiri(candlenut), ketumbar(coriander), asam jawa(tamarind), jahe(ginger), daun bawang(green onions) and bawang putih(garlic). Many of these were introduced from China and India.
As I mentioned before, Indonesia is quite a diverse country. The influences that have helped in making this region diverse are many. Even though there are many influences, there is also a very indigenous aspect in their cuisine. The peoples of this region are very resourceful and take advantage of the great climate they live in. There are many things grown in this region and they utilize as many as possible.
By
Jason Brady
Asian Cuisine Thursday 6:30am
Chef Jun
Indonesia is located in southeast Asia. The Nation of Indonesia is comprised of 17.508 islands, of which 6000 are populated. Because there are so many islands and because they cover such a large area, this is a very diverse nation. Indonesia is also quite diverse because of the many influences in this area. These influences came from India, the Middle East, China, and Europe. The main European influences come from Spain, Portugal, and The Netherlands. Most of these influences are comprised of ingredients from those areas.
Sumatran cuisine has been greatly influenced by the cuisines of the Middle East and India. Many of these dishes feature curried meats and vegetables. Nasi Goreng is one of the national dishes of Indonesia. This dish has its roots in China. It is basically fried rice. The traditional way of cooking this dish is in a wok, just like in China. Gado-gado is a vegetable salad that is covered with a peanut sauce. The peanut made its way to Asia from Mexico by way of Spain and Portugal. Unlike the peanut sauce from Thailand, the peanut sauces from Indonesia are often more savory than sweet. Other national dishes are comprised of sate(satay), and soto.
A few more popular Indonesian dishes that have gained popularity throughout the world are beef rendang, sambal, and tempe. Beef rendang is beef that is slow-cooked in coconut milk along with other seasonings and flavoring ingredients. Sambal is more of a condiment than a dish. It is made up of a combination of chili peppers and comes in many varieties. Naturally some are spicier than others, depending on the chilies used. Tempe is traditional soy product made by a natural culturing and controlled fermentation process. These processes bind the soybeans into a solid patty. Often these patties are made into vegetarian burgers. Oncom is very similar to tempe but they use different molds when fermenting.
Indonesians have several unique ways of dining. It is common for people to eat with utensils in both hands. Typically a spoon is held in the right hand while a fork is held in the left hand. Many Indonesians also eat with their hands. Often times when eating with hands, there is a bowl of water with a lime in it. This is called kobokan. The liquid is used to wash the hands before and after the meal. The lime is used to impart a fresh scent to the hands.
Here is a list of other ingredients that are popular throughout Indonesia. Rice is a staple for all peoples of this region. Other popular carbohydrates include; maize, cassava, and root tubers. Popular spices in the region include; pala(nutmeg/mace), cengkeh(clove), laos(galangal), lada hitam(black pepper), kunyit(turmeric), sereh(lemongrass), bawang merah(shallot), Kayu manis(cinnamon), kemiri(candlenut), ketumbar(coriander), asam jawa(tamarind), jahe(ginger), daun bawang(green onions) and bawang putih(garlic). Many of these were introduced from China and India.
As I mentioned before, Indonesia is quite a diverse country. The influences that have helped in making this region diverse are many. Even though there are many influences, there is also a very indigenous aspect in their cuisine. The peoples of this region are very resourceful and take advantage of the great climate they live in. There are many things grown in this region and they utilize as many as possible.