A collection of regional culinary traditions belonging to the many ethnic groups of the Indonesian archipelago, rather than one uniform national cooking style. Sumatran cuisine carries Middle Eastern and Indian influences in its curried meat and vegetable dishes, while Javanese cuisine is mostly indigenous with hints of Chinese influence; coastal polities absorbed curry-style cooking from India and the Middle East by the 13th to 15th centuries, and Chinese settlers, present from the Majapahit period (circa the 15th century CE) onward, introduced stir-frying. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Signature TechniqueGrinding fresh chilies, shallots and aromatics into sambal, a chili paste central to nearly every meal, using a mortar and pestle known as the cobek and ulekan; sambal became widespread only after the Spanish introduced the New World chili pepper to the region in the 16th century. 1 Origin RegionThe Indonesian archipelago, with pronounced regional traditions: Sumatran cuisine carries Middle Eastern and Indian influence, Javanese cuisine is largely indigenous with Chinese hints. 1 Indonesian Cuisine
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Expresses Tradition
Source Indonesian Cuisine (Wikipedia)
Features Dish
Source Asam pedas (Wikipedia)
Source Ayam goreng kalasan (Wikipedia)
Source Ayam Taliwang (Wikipedia)
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Source Macaroni casserole (Wikipedia)
Source Pindang (Wikipedia)
Source Rendang (Wikipedia)
Source Rica-rica (Wikipedia)
Source Roti John (Wikipedia)
Source Sate lilit (Wikipedia)
Source Sate padang (Wikipedia)
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: Indonesia, originated there.
Sources
1. Indonesian Cuisine (Wikipedia)
Wikipediasection: Tradition and characteristics
Sumatran cuisine, for example, has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hints of Chinese influence.
section: Spices and other flavourings / Sambal
The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced chili pepper from the New World to the region in the 16th century. After that hot and spicy sambals have become an important part of Indonesian cuisine.
View the Source Rendang (Wikipedia)
WikipediaFeatures Dish: Rendang, section: HistoryQuote, Features Dish: Rendang, section: History
Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads of the Malacca Strait.
Rojak (Wikipedia)
Ayam Taliwang (Wikipedia)
Soto (Wikipedia)
WikipediaFeatures Dish: Soto, lead sectionQuote, Features Dish: Soto, lead section
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat (such as chicken), and vegetables.
Curry (Wikipedia)
Samosa (Wikipedia)
Mandi (food) (Wikipedia)
Wikipedia: Tharid
Maraq (dish) - Wikipedia
Hagelslag - Wikipedia
Indonesian noodles (Wikipedia)
Features Dish: Indonesian noodles, Wikipedia category list
Asida (Wikipedia)
Roti John (Wikipedia)
Rica-rica (Wikipedia)
Bak kut teh (Wikipedia)
Asam pedas (Wikipedia)
Pempek (Wikipedia)
Balado (food) (Wikipedia)
Kerak telor (Wikipedia)
Pindang (Wikipedia)
Klappertaart (Wikipedia)
Lemang (Wikipedia)
Macaroni casserole (Wikipedia)
Sate lilit (Wikipedia)
Sate padang (Wikipedia)
Ayam goreng kalasan (Wikipedia)
Features Dish: Ayam goreng kalasan, infobox associated_cuisine fieldQuote, Features Dish: Ayam goreng kalasan, infobox associated_cuisine field
[[Indonesian cuisine]]
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