Professional Documents
Culture Documents
Reported by:
Raysun Bondoc
Roger Alair Jr.
Introduction
Indonesia is the worlds largest archipelagic state and has a total
population of 245.6 million. It is located in Southern Asia
between the Indian Ocean and the Pacific Ocean. Border
countinues include East Timor, Malaysia, and Papua New
Guinea. It has a tropical, hot, humid climate; more moderate in
highlands. The terrain is mostly coastal lowlands; larger island
have interior mountains. Muslims comprise 86% followed by
Protestant 6%, Roman Catholics 3%, Hindus 2% and others 3%.
Introduction
• From the time that its Srivijaya kingdom commenced trading
with China in the 7th century, Indonesia has been an
important trade region with many foreign powers attracted by
its wealth of natural resources.
Mustard Green
Mung Beans
Food Ways in Indonesia
Chinese Cabbage
Radish
Food Ways in Indonesia
Satay
Food Ways in Indonesia
• The Dutch attracted by the nutmeg and cloves of Maluku, waged wars over the
Spice Island and ultimately colonized the entire archipelago. Colonization
caused much suffering, but added the finishing touch when it came to flavors.
Chili peppers from Mexico added their unmistakable sting. Peanuts from the
Americas provided sauces for satay and gado-gado. Cassava from the Caribbean
and sweet potatoes from south America Furnished Maluku (the Molucas) and
Irian Jaya (Indonesian New Guinea) with their staples.
Food Ways in Indonesia
Maluku map
Gado-Gado
Rijsttafels
Staple Food in Indonesia
• Rice is a staple for all classes in contemporary Indonesia, and it holds the
central place in Indonesian culture: it shapes the landscape; is sold at
markets; and is served in most meals both as a savoury and a sweet food.
The importance of rice in Indonesian culture is demonstrated through the
reverence of Dewi Sri, the rice goddess of ancient Java and Bali.
Traditionally the agricultural cycles linked to rice cultivations were
celebrated through rituals, such as Seren Taun rice harvest festival.
• Rice is most often eaten as plain rice with just a few protein and vegetable
dishes as side dishes. It is also served, however, as nasi uduk (rice cooked in
coconut milk), nasi kuning (rice cooked with coconut milk and turmeric),
ketupat (rice steamed in woven packets of coconut fronds), lontong (rice
steamed in banana leaves), intip or rengginang (rice crackers), desserts,
vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice). Nasi
goreng is omnipresent in Indonesia and considered as national dish.
Staple Food in Indonesia
• Other staple foods in Indonesia include a number of starchy tubers such as yam,
sweet potato, potato, taro and cassava. Starchy fruit such as breadfruit and jackfruit
and grains such as maize and wheat are eaten. A sago congee called Papeda is a
staple food especially in Maluku and Papua. Sago is often mixed with water and
cooked as a simple pancake. Next to sago, people of eastern Indonesia consume wild
tubers as staple food.
• Many types of tubers such as talas (a type of taro but larger and more bland) and
breadfruit are native to Indonesia, while others are introduced from elsewhere.
Wheat, the base ingredient for bread and noodles were probably introduced from
India or China; yam was introduced from Africa; while maize, potato, sweet potato,
cassava and maize were introduced from Americas through Spanish influence and
reached Java in the 17th century. Cassava is usually boiled, steamed, fried or
processed as popular snack kripik singkong (cassava crackers). Dried cassava, locally
known as tiwul, is an alternate staple food in arid areas of Java such as Gunung Kidul
and Wonogiri, while other roots and tubers are eaten especially in hard times. Maize
is eaten in drier regions such as Madura and islands east of the Wallace Line, such as
the Lesser Sunda Islands.
Staple Food in Indonesia
• A number of leaf vegetables are widely used in Indonesian cuisine, such as kangkung,
spinach, genjer, melinjo, papaya and cassava leaves. These are often sauteed with
garlic. Spinach and corn are used in simple clear watery vegetable soup sayur bayam
bening flavoured with temu kunci, garlic and shallot. Other vegetables like labu air
(calabash), labu siam (chayote), kelor, kacang panjang (yardlong bean), terung
(eggplant), gambas and belustru, are cut and used in stir fries, curries and soups like
sayur asem, sayur lodeh or laksa. Sayur sop is cabbage, cauliflower, potato, carrot,
with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth.
The similar mixed vegetables are also stir fried as cap cai, a popular dish of the
Chinese Indonesian cuisine.
• Vegetables like kecipir (winged bean), tomato, mentimun (cucumber) and the small
variety of peria (bitter melon) are commonly eaten raw, like in lalab. The large bitter
melon variety is usually boiled. kecombrang and papaya flower buds are a common
Indonesian vegetable. Urap is seasoned and spiced shredded coconut meat mixed
together with vegetables, asinan betawi are preserved vegetables. Gado-gado and
pecel are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while
karedok is its raw version.
Staple Food in Indonesia
• Beef and goat meat are the most commonly consumed meat in Indonesia, while
kerbau (water buffalo) and domestic sheep are also consumed to a lesser amount,
since water buffalo are more useful to plough the rice paddies, while sheep are
harvested for its wool or used as traditional entertainment of ram fighting. As a
country with an Islamic majority, Indonesian Muslims follows the Islamic halal dietary
law which forbids the consumption of pork. However in other parts of Indonesia
where there are significant numbers of non-Muslims, boar and pork are commonly
consumed. Dishes made of non-halal meats can be found in provinces such as Bali,
North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West Papua, Papua, and
also in Chinatowns in major Indonesian cities. Today to cater for the larger Muslim
market, most of the restaurants and eating establishments in Indonesia put halal
signs that signify they neither serve pork or any non-halal meats, nor use lard in their
cooking. With overwhelming Muslim population and relatively small population of
cattle, today Indonesians rely heavily on imported beef from Australia, New Zealand
and United States which often resulted in scarcity and raised prices of beef in
Indonesian market.
Staple Food in Indonesia
• The meat can be cooked in rich spices and coconut milk such
as beef, goat or lamb rendang, skewered, seasoned and grilled
chicken or mutton as satay, barbecued meats, or sliced and
cooked in rich broth soup as soto. Muttons and various offals
can be use as ingredients for soto soup or gulai curry. In Bali,
with its Hindu majority, the babi guling (pig roast) is popular
among locals as well as non-Muslim visitors, while the Batak
people of North Sumatra have babi panggang that is a similar
dish. Wild boar are also commonly consumed in Papua. The
meat also can be processed to be thinly-sliced and dried as
dendeng (jerky), or made into abon (meat floss). Dendeng
celeng is Indonesian "dried, jerked" boar meat. Raised rabbits
are also consumed as food in mountainous region of
Indonesia.
Staple Food in Indonesia
• In ancient times, the kingdom of Sunda and the later sultanate of Banten
were well known as the world's major producers of black pepper. The
maritime empires of Srivijaya and Majapahit also benefited from the lucrative
spice trade between the spice islands with China and India. Later the Dutch
East India Company controlled the spice trade between Indonesia and the
world. The Indonesian fondness for hot and spicy food was enriched when
the Spanish introduced cabai chili pepper from the New World to the region
in 16th century. After that hot and spicy sambals have become an important
part of Indonesian cuisine. Sambal evolved into many variants across
Indonesia, ones of the most popular is sambal terasi (sambal belacan) and
sambal mangga muda (unripe mango sambal). Dabu-dabu is North Sulawesi
style of sambal with chopped fresh tomato, chili, and lime juice. Traditionally
prepared laboriously ground upon stone mortar, today sambals is also
available as industrial processed products in bottles or jars. Terasi or belacan
(shrimp paste) is also an important ingredients for flavouring, usually used in
sambal, rujak, or various vegetables dishes.
Spices and other
flavorings
• The fire used in cooking can be either strong fire or small fire for slow
cooking. Cooking nasi goreng usually employ strong fire, while authentic
rendang for example employ small fire for slow cooking of beef, spices, and
coconut milk until the meat caramelized and all the coconut milk's liquid
evaporates. Traditional Indonesian dapur (kitchen) usually employ
firewood-fuelled kitchen stove, while the contemporary household today
uses liquefied petroleum gas-fuelled stove or electric stove. The ingredients
could be cutted in pieces, sliced thinly, or ground into paste. Cooking
utensils are wajan (wok), penggorengan (frying pan), panci (cauldron),
knives, several types of spoon and fork, parutan (shredder), and ulekan and
lesung (stone mortar and pestle). Traditionally Indonesians uses stone
mortar and pestles to grind the spices and ingredients into coarse or fine
pastes, today most households might uses blender or food processor for the
task. Traditional Indonesian cookingwares usually are made from stone,
earthenware pottery, wood, and woven bamboo or rattan container or
filter, while contemporary cookingwares, plates and containers uses metals,
iron, tin, stainless steel, aluminum, ceramics, plastics, and also glass.
Some Regional
Dishes
West Java
Main article: Sundanese cuisine
•A textural specialty of Sunda (West Java) is karedok, a fresh salad made with long
beans, bean sprouts, and cucumber with a spicy sauce. Other Sundanese dishes include
mie kocok which is a beef and egg noodle soup, and soto Bandung, a beef and vegetable
soup with daikon and lemon grass. A hawker favourite is kupat tahu (pressed rice, bean
sprouts, and tofu with soy and peanut sauce). Colenak (roasted cassava with sweet
coconut sauce) and ulen (roasted brick of sticky rice with peanut sauce) are dishes
usually eaten warm.
Some Regional
Dishes
Madura
•Madura is an island on the northeastern coast of Java and administered as
part of the East Java province. Like the East Java foods which use petis udang,
Madura foods add petis ikan which is made from fish instead of shrimp. The
Madura style satay is probably the most popular satay variants in Indonesia.
Some of its popular dishes are Sate Ayam Madura(Chicken Satay with Peanut
Sauce), Soto Madura (Beef Soup). Madura dishes are often saltier than other
East Java foods.
Some Regional
Dishes
Bali
Main article: Balinese cuisine
•Balinese cuisine dishes include lawar (chopped coconut, garlic, chilli, with
pork or chicken meat and blood). Bebek betutu is duck stuffed with spices,
wrapped in banana leaves and coconut husks cooked in a pit of embers.
Balinese sate, known as sate lilit, is made from spiced mince pressed onto
skewers which are often lemon grass sticks. Babi guling is a spit-roasted pig
stuffed with chilli, turmeric, garlic, and ginger. Basa gede or basa rajang is a
spice paste that is a basic ingredient in many Balinese dishes.
Some Foreign
Influences
• Dutch influences
Through colonialism, Europeans introduced bread, cheese, barbecued steak and
pancake. Bread, butter and margarine, sandwiches filled with ham, cheese or
fruit jam, poffertjes, pannekoek and Dutch cheeses are commonly consumed
by colonial Dutch and Indos during colonial era. Some of native upperclass
ningrat (nobles) and educated native were exposed to European cuisine; This
cuisine was held in high esteem as the cuisine of the upper class of Dutch East
Indies society. This led to adoption and fusion of European cuisine into
Indonesian cuisine. Some dishes created during the colonial era were
influenced by Dutch cuisine, including roti bakar (grilled bread), roti buaya,
selat solo (solo salad), bistik jawa (Javanese beef steak), semur (from Dutch
smoor), sayur kacang merah (brenebon) and sop buntut. Many pastries, cakes
and cookies such as kue bolu (tart), lapis legit (spekkoek), spiku (lapis
Surabaya) and kaastangel (cheese cookies) come from Dutch influence. Some
recipes were invented as Dutch Indies fusion cuisine, using native ingredients
but employing European pastry techniques. These include pandan cake and
klappertaart (coconut tart). Kue cubit, commonly sold as snack at schools and
marketplaces, are believed to be derived from poffertjes.
Some Foreign
Influences
Siomay, popular
Indonesian Chinese
influenced dish.
HEALTH
HEALTH
Nutrition
•Much carbohydrate intake in Indonesian cuisine comes from rice, while in
eastern parts of Indonesia, yam and sago are common. Indonesian protein
intake comes from bean soy products that are processed into tofu and
tempeh. Chicken eggs, poultry and meats are also consumed. Most of the fat
intake comes from cooking oil (coconut oil) of fried dishes, coconut milk,
peanuts, as well as meats and offals.
•Some Indonesian fruit and vegetable dishes such as fruit rujak, gado-gado,
karedok, pecel, lalab, capcay, tofu and tempeh are known as healthy foods
with low fat and high fiber. Tempeh, for example, is known to be a vegetarian
substitute for meat. On the other hand some dishes, especially gorengan
(deep-fried fritters) and those dishes infused or caramelized with coconut
milk, such as rendang and gulai, might taste succulent but are rich in fat and
cholesterol. The goat meat and offals cooked as gulai and soto are definitely
categorized as unhealthy dietary choices as they are rich in saturated fat and
cholesterol.
HEALTH
Food safety
•The authentic traditional Indonesian home cooking is freshly made and
consumed daily with minimal or no processed, canned or preserved
foods, which means there is a minimal amount of preservatives and
sodium. Most ingredients are bought fresh very early in the morning
from local traditional markets, cooked around the late morning and
consumed mainly for lunch. The leftovers are stored in the cupboard in
room temperature to be heated and consumed again for dinner.
Traditionally, Indonesian dishes are rarely stored for long periods of
time, thus most of these dishes are cooked and consumed in the same
day. Some exceptions apply to dried, salted, and processed food. For
example, dry rendang may still be safe to consume for several days.
Modern refrigeration technology is available in most households.
HEALTH
Hygiene
•While most Indonesian grocery products and food served in mid
to upperscale eating establishments maintain food hygiene
standard ranges of hygiene levels from good to acceptable —
regulated and supervised by Badan Pengawasan Obat dan
Makanan (Indonesian Food and Drug Administration) — some
warung traditional foodstalls and street vendors might have poor
hygiene. The tropical microbes also might contribute to food
poisoning cases, especially among foreigners during their stay in
Indonesia. It is advisable to drink bottled or boiled drinking
water, or choose cooked hot food instead of uncooked room
temperatured ones sold by street vendors. For example, when
consuming food sold by street vendors, consuming hot cooked
mie ayam or soto is much safer than having gado-gado or fruit
rujak.
ధన్య
్యవాదాలు
(Thank You)