Asia covers not only a vast area and a large number of countries but also a great variety of cultures and hence cuisines. However they do share a number of common ingredients the most common being rice. Basmati rice is popular in the subcontinent, Jasmine rice often in the southeast, long grain is popular in China and short grain popular in Japan and Korea.
Curry is common in southern and southeastern Asia but not as common in East Asia and curry with a yoghurt base have origins in India and other South Asian countries and Southeastern and Eastern curries have a general base of coconut milk.
One of the areas with particular cuisine features are the cuisines of South East Asia which include a strong emphasis on lightly prepared dished with a strong aromatic component with favours such as citrus and herbs including mint, coriander and basil. Cuisines include Bruneian, Burmese, Cambodian, Hong Kong, Indonesian, Laotian, Macanese, Malay, Phillippine, Singaporean, Thai and Vietnamese. This article focuses on the diverse cuisines of Indonesia. Indonesia is composed of approximately 6,000 populated islands with a range of regional cuisines based on cultural and foreign influences. Sumatra cuisine has Middle Eastern and Indian influences and Javanese and Sudanese cuisines are more indigenous. A selection of traditional dishes found in Indonesian cuisine include -
Nasi Goreng
Considered by some to be the national dish of Indonesia. It’s staple ingredient is rice mixed with a range of spices
Satay
Satay is another delicacy central to the Indonesian culinary culture. Often sold from the warung food stands often you will see the vendor blowing meat smoke with a hand held fan.
Gado-Gado
Gado-Gado is a widely variegated dish and can be a main or side dish. Basically gado-gado is a vegetable salad covered with a peanut sauce with a range of regional variations.
Babur Ayam
Considered to be Indonesia’s ultimate breakfast, Babur Ayam consists of rice porridge with shredded chicken, cakwe, crispy fried shallots and chopped scallion.
Soto
Soto is an Indonesian traditional soup served in a savory chicken broth seasoned with turmeric. Shredded chicken, eggs, vermicelli and fried shallots are then added. There are however a number of variants of soto depending on the region.
Ketroprak
Ketroprak comprises ketupat which is a compressed rice cake, vermicelli, bean sprouts, tahu and mixed with a peanut sauce Kerupuk are deep fried crackers which are a popular snack across Indonesia.
Indonesian cuisine also has it’s own flavours and dishes reflecting the regions which include -
Balinese Cuisine
The Balinese cuisine reflects the culinary traditions of the Balinese people from the volcanic island of Bali. It is one of the most complex cuisines in the world using an incredible variety of spices blended with fresh vegetables, meat and fish. Night markets, warungs (food stands), and fruit vendors sell local delicacies.
Batak Cuisine
Batak cuisine reflects the traditions of Batak ethnic groups found mostly in North Sumatra region.
Indonesian Chinese Cuisine
The Chinese cuisine legacy is introduced into the local Indonesian mix in a number of Indonesian dishes
Javanese Cuisine
Javanese cuisine refers to the cuisine of the whole people of Java Island which also includes Sudanese cuisine in West Java, Betawi in Jakarta and Madurese on Madura Island which is off East Java. In Sudanese cuisine it is common to eat with one’s hands and meals are served with kobokan which is a bowl of tap water with a slice of lime for handwashing.
Padang food
Padang food, which is also known as Minangkabau cuisine comes from the peoples of West Sumatra.
These are just the variants on Indonesian cuisine and it would just about take a lifetime to experience all the flavours and variants within all the Asian cuisines so our advice is to find what you like and explore each culinary delight at your own leisure.
