Cuisines
Indonesian Cuisine
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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.
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 Cross-Tradition Connections
Expresses Tradition
Features Dish
Sources
1. Indonesian Cuisine (Wikipedia)
Wikipediasection: Tradition and characteristicsQuote, section: 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.
1. Indonesian Cuisine (Wikipedia)
Wikipediasection: Spices and other flavourings / SambalQuote, 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.
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.
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