¢ Indonesia extends north and south of the equator, along a volcanic belt to which the soil owes its high fertility ‘This together with the tropical, warm, Iumid climate and high rainéall provides the ideal conditions for the cultivation of every type of fru and, vegetable, including rice |) ¢ Terrain is mostly coastal lowlands, larger island have interior mountains. ¢ In the cooler climate of the hill country tea, coffee, and spice plants flourish. Quick Facts +The capital and largest city of Indonesia is Jaana, almost 14 milion making it the world’s ninth largest city ‘¢ Population: 250 million (Rank: 5) + Official Language: Bahasa Indonesia {| © Indonesia isthe world’s largest archipelagic state. ‘¢ The country of Indonesia has 18,000 islands and is ethnically diverse, with around 300 distinctive native ethnic groups and over 740 different languages and dialects spoken in the country + Indonesia is located in the southem Asia between, the Indian Ocean and the Pacific Ocean, + Border countries inchuce East Timor, Malaysia, Papua New Guinea. which remains uninhabited, 4 Ttcomprices five main islands: Sumatra, Java, Kalimantan (Bomeo), Sulawesi, and New Guinea; ‘two major archipelagos (Nusa Tenggara and the Malka Islands); and sixty smaller archipelagos Topography/Climate + The Moluccas (Maluku), famed as "Spice Islouts', also contributed to the introduction of native spices, such as cloves and nutmeg, to global 4 The valuable spices wete a magnet for merchant seamen and settlers, such as the Portuguese, Dutch, Arabs, Indians and Chinese, all of whom influenced the culture, religion and eating habits of the islanders, ¢ In Indonesia 70% of the world’s nutmeg but they donot cook with nutmeg,Influences to Indonesian Cuisine | Chinese Influences + Chior sengpatin to Indonara sate inthe i ‘century and aerated dusing Dutch clonal tines fi coating the fasion of Chior csr with, indigenous indonesian ie + The ae of beans and coy beans i of Chinese origin uch, "Laka mana” soy nce swootaned with olase. ‘Other tems bret in ase mang beans bean curd and soy Boas + Some popular Indonesian dishes rot origin to CChinetsitluences such ae: bake (oodles) so {areatoc ish bells) apne (teat bans), oreng ie goreg. th goreng, sony, penpek (sh ‘ahs, hunpit, nsf loan chica Fes). c et \ensed wegtates. fr sg hat and sie ro ee. Influences to Indonesian Cuisine ‘¢ European Influences + Thyough colonalism, Dutch miuoduced Lzead butter spd margarine chose, barborued teak and pancake + Some recipes were savented as Dutch Indies fon ‘cuisine, uemg naive mgredients but employing Earopesn pasty teesgues. Outside Influences of Indonesia + Influences to Malaysia and Singapore + Because of thei proximity historic migrations and close cultural kinship, nconesian cuisine also has fnfluenoed Malaysian cuisine + Rendang sa typical exaanple that as been veel: integrated info mainstream Malaysian cuisine at has been considered as their own, + Inthe early 208h century, there are Jargeinflex of ‘Sumatrane to Kuala Lumpur and ether paste of Malaya heartland, that Jed to the popularity of Nasi Padang (originated from Padang city, West Susnata) sof only in Malaysia, But also in Singapore, Influences to Indonesian Cuisine 4 Inti ad Arab Influences + Following the spread of Islam to Tvdoness, Mes lan Idan a well as Asab safluences made thes way mo Indonesian See ece ee Examples of influences Sumatran, Betas and cousal Javanese cutie seus: an mura, ar (cay), rt ‘nnn brn el a “pat amie Kebabe was introduced by the Arabs which ater on became “Sate «skewered ‘marinated aneats tha ace giled ane sereed with a peanut dipping sce Influences to Indonesian Cuisine 4 Enropeau Influences + Dah influenced pasties, Peel eer [ie bot (sponge cab) ue Inpis fet poke), spr (laps Surabaya), nstangeT (chore cookie), ponuiehoek, pecan Canes ee ame ee soo Qe ce tobe desived frou pollens Outside Influences of Indonesia + Influences to the Netherlands + The Indonesian cuisine alzo ad influenced coloaisl rite which trough dishes back to the Netherlands, + Recipes integrate to their eusine ncide: + nas goreng (ied ie), + isang goveng ried lana, ‘Tnpio gorengdssed pens) 1 bakin goreng ed noodles). + sate an sous kong, na «Saad ok cal pact) + ADDutch indonesian Fusion dish # RYsttafe (Rice table) which san elaborate meal consisting of many small ihe: fling the ableIndonesian Meals 4 Indonesian traditional meals usually coacists of nasi as staple, surrounded by sayuremayur (vegetables and soup) and loukepak (meat or Bish side dishes), 1 Food is served family style, placed in piring sajior a separate communal large plate of in bowls with oven sendok sajiox serving spoons, + Each of the famuly members has their own piring or ‘pessomal plate tha fist filled with steamed re, + Usually the oldest family member or the fnusbandl has the right to aitiate the meal, followed by the rest of| the family to help themselves with the dishes. + InWesteen and Central Indonesia, the main meals ‘ueully cooked late morning, and consumed around noon ae eae SPE ig es ead Dane ge ah Sea ora erecta Ege aren fers 4 taavastis common w always have caps to accompany the meal ouch as rapnk, rempeyek, oc any other chips. 4 ln Eastera Indonesia, such as on the islands of Papa and “Tiana, whore the climate is often mach die, the mel can be centered asound otter sources of carbohydrates ach as cago and/or r00t vegetables and starchy tubers. + Dusing Slumetau, a ceremonial feast Nasi Tumpeng is served * Originally from Java mpeg cone shaped mound of ‘ice suounded by an assortment of other dishes. twas ea eee rier leer [Nast tumpeng probably comes from an ancient Indonesian tradition that severe mountaite a the abode of the ancestors and the gods. Rice cone ie ‘meant fo symbolize the holy mountasn ‘The fenet served ae thankogiving for the abundance ofharvest or any other blessings. Because ofits festivities and celebratory vale, sts sometimes used as an Indonesian counterpart to birthday cake. Indonesian Meals ‘© Makan pagi (brabus) ic normally above af fied rice, noodles, ‘to (sup), accompanied by Java ole (acs as Hecome world Famous) or tee. Sika tine (eee res ae spain meal ofthe day. Most meals elected estan ea Soup, salad (or vegetables snuted ‘th gare), another main ich and onbs. Makan alam (dines) after the Tork ek Tie be tnost meals na (ce) Indonesian meals are commonly eaten wits the combination of a spoon in the right hand an fork the lefthand, although in many parts ofthe county, st fe leo common to eat with one's han, Insestaurants or households that commonly use bare Jhands to eat they usually serve Robokay,a bow! of water with asic of me, This bow of water should pot tobe consuined, honvever: sis ueel to wach one's hand before and ater eating, Eating with chopsticks és generally only found in Indonesian adaptations of Chinese cuisine, such as nse mya with pangsit (wonton), me goreng (ied oodles), and avefion goreng (Isied Nat rice noodles) Rijstafel (Dutch, meaning vice table’), from 1936, Dutch East Indies demonstiates both colonial opulence and the diversity of Indonesian cuisine at the same time + Clasclly involved serving of up to40 dierent dishes ‘by 40 male waiters, bare fot but essed informal white saforme wth liga (oadiional Javanese cps) on payee ey er ‘been adapted into a estorn ele pas bud 4 Pramonan ss a modern butte for special event, eae tated waco Racecar made seually served fewer choices of ther, Itemiploys along, table with a wide range of dishes, both savoury and sweet saved onCooking Methods 4 Most Indonesian dishes are named alter their cooking ‘ooking methods, the most common are: + goreg rym), + sangra (roasted, + boar (roasting) + rus (boing and 1 peggeng (ping), Suesteaming). + tus (estan, «Roasted pig» popular with the Hindu, suc as the ‘babi guting sn Bal, and bobs panggeng Batak people of Notts Samat, 4 Preserving ment and tis i leo comamion such a8 dencdeng celeng, (tied, jerked” boar meal), abort (eneat floss) and fkam asin (salted fish), Indonesian Flavors + Indonesian cuisine often demonstrates complex flavor, acquired from certain ingredients and bumbn spices mixture. Flavors are most often described as combination of basic tastes sch as: + manis (ewer, i + asin salty), + pati (iter) + gurilt savory or emamt) and + pedas thot and spicy) Spices and Flavorings { Soy saue is also an important Aavoring + Keep stn aly or common sy snc) ws adopted from Chinese cuae «Kec mets (ret 309 sce) with enero ation ol palin sgn to soy sae 6 Kacamg tana ox pean is alo vey important and sted in marinades and dipping sauces such a 1 shia kang amis ground clos nel ind Fens for ofk-otk ce ctr + Dro kncng or peat nace wal wed for ene. (6 Kelapo oc cocoa ako used in aloof dishes either ae coconut zk lelopn sus, and shueded fees coconut ot toasted cocont, ‘¢ There area variety of cooking tools and utensils used in Indonesian cuisine: + sali - pot made from ore cots iat I@a cone, ONS ee ed oer rei manghk bowl Spices and Flavorings “¢ The Spice Islands of Maluku contributed to the introduction ofits native spices to world cuisine, and it commonly appears in the names of stain spice ‘mantis, sances and seasoning pastes. Rempal 8 9 Malaysian equivalent Tom (il peppen) pounded tga wi sey cies Se terete 1 bl hr al ps thn da Seshaheaiaran acer Sata eat ge ee ey 1 Sib a cleus ee Spices and Flavorings [Native Indonesian spices includ: + pla (owtnog/ mace)» Aluuek (pangiom edule) + engi (clove) + acs galangal) + dum panda (ceewpine) + sm lemongyass) Spies introduced trom nia ate + ada ita (lack popper)» kena (cinnamon) + ary (uereri) + emir (andlent) + sere lemongyass) + ketumir (coriander) ‘+ teomg meal shale) + asom jue (amasind) + Kepulage (cardamom) > jales (cumin) (¢ Spices introduced fnom China are + ake ingee) * feos pt (etic) un wang (clon)Staples - Starches + Riceisa staple for all classes in contemporary Indonesia and it holds the central place in Indonesian culture: it shapes the landscape; is sold atauazkets; and is served in most meals both as a savory and.a sweet food, + The importance of rice in Indonesian cultuxe is lomonstrated through the reverence of Dewi Sri, the sce goddess of ancient Java and Bali + Traditionally the agricultural cycles linked to rice cultivations were celebrated trough situals, such as Seren Taun, rice harvest festival. ¢ Stanchy Tubors such as: yam, sweet potato, potato, taro, tatas (a type of taro but larger ane more bland), and tizoul (cassava) + Starchy Fruit such as breadtruit and jackfruit era ge ets cong aU ee erie specially in Malu and Papoa. Sagois alo often imived with water and cooked as a simple pancake. Nest tosago, people of easier Indonesia also consume Vious kindof wild tubers as staple food. Indonesian maskets abound with many types of lwopical drut which are an important past of the Indonesian dit either eaten fresh, oF made mo fuices. desserts, processed in savory and spicy dishes: + eva, + ke psig or bik anton cooked ito cakes sweetened + pitang aed mnaisan ben preserved + pth cspy chips, processed as snacks ik jacket or asta cups Fiuit that are indigenous to the archipealago are ‘mangosteen. rambutan jackfruit durian, and banana, ‘Other conan frsits ase strawberry, apple, agonist. pepino, watermelon, melon, Staples - Starches + Rice is most often eaten as starch for the main ‘meal. Itis often used for other sice dishes: + nasi nduh- cooked sn covonat mk 1 nasi Kaning- cooked with eocoaist snulkand timer + Ketypat- seamedin woven, packets of coconut leaves Tontong -teamnedin banana leave snp of rengginang nice exackers Desseste Vermicelt - oases anak bers rice wine nasi goreng fied rice + A.wide range of vegetables used in Indonesia + angleang + Kacang panjang (amoming glory) (gardiong been) eat terang (eggplant) + ene sgambas + melo REE + papays + carenvalenves + Tabu as (alabash) + aba sium chayete) ee + celery (soci) Meat and Poultry ‘¢ The main animal protein sources inthe Indomesian dict are mostly poultry and fish (chicken) and ik (duck), and toa lesser amount tour epigeon) and watercock. ‘¢ Daging (beet) and kambing (goat) meat are the most commonly consumed meat sn Thdones ‘while kerbau (water butfalo) and domestic sheep are also consumed to a lesser amount, + Indonesian Mrslims follows halal etary Taw which forbids the conumption of babi (park). However in some paits where thee are significant numbers of non-Muslims, boar & posk ave commonly consumed.Fish and Shellfish ‘¢ A wide variety of seafood are used in Indonesia © Sattwarer Fish: + Fresinvater Fis tnptot apc ta) shan nes em) 1 dkonbangeacton) game gpa) 1 heal gone 1k ewan ; ceenraet + pu genera gay 1 Seabees) 1 hee tea) 1 hie en 1 sewumrembeten) Shellfish rap guy = pen oorer) 1 Anka med spe) | Sto accom 2 ta aang) 1 fat png woth heer et) {asc : eee Regional Cuisines Sumatra + West Java + Central Java + East Java and Bali Sulawesi | ¢ Maluke inoowes Famous Sumatran Foods “+ Asian Johorta ts and vegetables picke salad aw persion elle vedo | Urap Soy - A ealnd of steamed vegetables served wth seasoned and Spiced grated covonat lor daeoamns. 44 Orel Arik Buns Slo. Seated gece = ‘bean anied with seafood National Dishes 4 The following sisines age ubiquitous sa the county and oneisered ae national des 1 Nasi Goreng a fried sie dich typically spiced with kecap ‘moras shallot, gue sombel el, and shes paste + Gado-gato - aa. Indonesian salad of baled vegetables served wth a peanut sauce desang + Sate ~ a dak of seasoned, skewered and griled meat ey Sars eat ees 4 The olfcal national dich However, is Nasi Tumpeng chosen i 2011 a2 the dich that binds dhe diversity of Indonesia's various culinary tradition, Sumatra Sumatran cuisine was highly influenced by the Indiane and is famous for its zobust favor and] life! blending of hor spices, and is home to some (of the hottest dishes in the world, (+ west Sumatra is home to the Minangkabss, an ethnic group known fer theis sophisticated but easly cuisine, usually called Nasi Padang. t + Padang ie also where 90% of the cassia inthe world| is prodiaced, fone of the four national dish is the Rendang daging ‘supt (Best Renclang), Java + Javanese cooking is more sophisticated compared to other regions and is based on subtle blending of J sweet, sour and het dishes. + Foods are often in contrast with each other in flavor, texture, temperature, spicy and mild + Seafood abound with these regional cuisine + Spices are ground to a paste stir fried to accentuate aroma and flavor, while coconut milk is added to flavor and thicken sauces. + Most of the foods are wrapped in banana leaves steamed then grilled.cof other parte on indonesia, + Tis often thought ofthe salad bow! ofthe county, since many of Indonesia’ finest vegetables ate grown hese, + Comaion diches ae + Nast Goreng considered as one of the national dishes, + Sate Ayan - Chicken Satay + Karedok - afresh salad made with Jong beans, bean oprouts and cucumber witha spicy peanut sauce, 7 + East Java and Bali +The foods of East Java and Bali echo these of Centra) Java bat have distineave characterises becanse of the consumption of pork Some famous foods as + Soro Ayam lamouga ~ asc, clea, & ee eee eee ees onander, ginger, Ghai me i : eh Sed sol Fok Logen Bai and Chloe ‘Tal TelarSurabay - Tob omelet serve seit bean sprout and pean ce + Ste Lili Balt Balinese minced + Lumpia Sersarang Jura pring roll wih pe ee Maluku - Spice Islands + Scattered like green gems in the Banda Sea the| Maluku Islands’ cuisine is rich with seafood, Originally, these islands were the only place ‘where nutmeg grew. Cloves was also dominant. cloves and cracked nutmegs that attest sot only the skill of local cooks with spices, but also to theit love of their staple food, fish. + Vasious types of ikaw bukar os senfood are eaten | sith spy coto-colo consistent. +The staple food of Malukas and Papua i sago, ether as. pancake or sago conges called papeda, Java ¢ Central Java + Central Java was home to the Sailendsa, Sanjaya and J} Janggala. Culinary atts flourished during their ‘e4gns, with cooks ying to smpress the royal cout. + Today, the cuisine ofthe region is a mixture of sweet and spicy flavors, remaining true to its royal roots + Lavish feasts cousisted of such dishes as: = Nass Trmpeng- celabratoy cone ce + Nasi Zier Solo - a sich, savory, ‘tomate ice sewed in sont alk eee te eee cee + Ayan Paggwng. Bun Ruyok — Chicken sinumered in spicy coconut sosceasid galled Sulawesi + Formeily Celebes, iti noted for the fery foods of its sesidents, the Minafasans. Tes also Indonesia's ‘oth lemon bast sgnatne dish of Newt Se -Minahasan babi panggang- pig ron Served in special onasions ike weddings. "Wolu" Aches are flavored wath okt, a ‘ype of bamnbw, Wol belanga sa varia ‘Cooked in belong (clay pl) or any Hid of Eeocepes while woh dat ere dich cooked aed sapped ia Banana oF Young oso eaves, Street Food S ndonesia is home to a lage number of mouth- ‘watering foods served in uarungs(ocal diners) to Biscay teal plies Sea cet in en pe their goods on bicycles or cats. These carts are mown an pesagang kiki Hn = named after the 5 foot wide footpath in Indonesia, ive foot after the tne fest ofthe cat and two fet ofthe vendor. f] ¢ commonly peddled goods are iced and ewes beverages, Indonesian cakes and cookies are often called as" jjnan. poser (enacket annchies), and| Indonesian cakes and pastryCommon Street Foods ‘& Krupnk are traditional deep fried crackers made from starch and favoring, and usually consumed as snack of to accompany main meals, The most popular ones! + Krupu dang ~ pawn cracker + Krag puriikaonporg = cassava cracker 1 Rrapuk Satianged/ramiba~ deed ulate skn cracker ‘¢ Kripih are aller and counterpast of lips oF nape m westem esate + Arp pisang banana chips + Kerpiksinghong -cacsavachape + drip tates azo cps Rempeyek ave crackers mate with ie ingredients bound by crispy flour batter. 3 2 Bibr yam ~sice pouidge or congee Seema -¢ Taoge goreng mang bean sprouts and ‘oo salad 1 Kerak telor spicy gatinows rice omelet A wth grated coconut an ee shallots '¢ Gorengan Indonesian assorted fiters ‘hich cade choice rom of, tenipey ‘Cooma, breaadiut bean. set pot | fed bakivan, a deep fied mix of shredded ‘cabbage carrots and bean sprouts +¢ Batagor(Bakso Tala Goreng) fied tfc neathals ++ Linipia ~ fresh or fied epring ells Es campur -Shaved ice dessect with coconut, fruits ely, syrup, mk and many hers, 4) © Ser Rice souls pancake served with a Ss -¢ Kolak Prsang-tIb~Basage sioneved ‘oon sie 1 Samkinyo Minghnban-seoaveghatinons ice served with sarkaye dipping sauce [Nagnsar Joginkarta - Cental Java teamed bhanana cake wrapped in banana leaves + Kue Lumpur ~ Indonesian Mad Cake Rice souffle pancake with raisin on top te Os EsDonser yn Banjarnegara exe ely dsop= rth jal coconut mila auger symp Common Street Foods “Risso rie thin flows omelet fill seit amachre of minced ant. Beane tnd cao, -¢ Pecel a vopetabe salad mixed with peanut sauce similar to gndo-gado but ‘oually served with lonfong or ketupat, “Asin - preserved vegetable or frit sold ¢ Martek stl roi ohh incl spunced meat slong with gar egg and ‘ion. and is eaten wth su =buce ‘6 Otak otak-a grilled ich cake mado of round ish wath tapioca tach and Spices Common Street Foods + Pkis koe modification of walle made of ps, sugae flour and coccmt mule “¢ Onde-cnde— fied wheat our balls zprinkle Renters aire ead ‘cooked geen bean uo made of satus sce filed with chicken, fish orabon (mest los) and ‘wrnpped in bana le ‘¢ Kae lapis glutinous vice ake wrapped in pare onrpe i eet eal pl sugoe-paadan sce, ‘¢ Pisang goreng -Danana iter