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Indonesian Cuisine
The Republic of Indonesia is a nation in Southeast Asia. Comprising
17,508 islands, it is the world's largest archipelagic state with a
population of 222 million people in 2006. So
Indonesian cuisine reflects the vast variety of people that live on the
6,000 populated islands that make up Indonesia. Indonesian cuisine is as
diverse as Indonesian culture, and has taken on culinary influences from
many sources. Throughout its history, Indonesia has been involved in
trade due to its location and natural resources. Indonesia¡Çs indigenous
techniques and ingredients, at least in the Malay World parts, are
influenced by India, the Middle East, China and finally Europe. Spanish
and Portuguese traders brought New World produce even before the Dutch
came to colonize most of Indonesia. Indonesian island of Maluku is famed
as "the Spice Island" also gave contribution on the introduction of
native spices to Indonesian and global cuisine.
 
  
 
The most popular dishes that originated in Indonesia are common across
most of Asia. Popular Indonesian dishes such as satay, beef rendang, and
sambals also favored in Malaysia and Singapore. Soy-based dishes, such
as variations of tofu (tahu) and tempeh, are also very popular. In fact,
tempeh is an adaptation of tofu to the tropical climates of Indonesia.
In most cities it is common
to see Chinese dishes such as buns and noodles sold by street vendors
and restaurants alike, often adapted to become Indonesian Chinese
cuisine. Street and street-side vendors are common, in addition to
hawkers peddling their goods on bicycles or carts.
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