For instance, chefs in the Moluccas in the eastern side of Indonesia, once

nicknamed the "Spice Islands," prefer using fresh spices like cloves, nutmeg and
cinnamon. Aceh, on the other hand, frequently incorporates dried spices thanks to
the influence of India, Arabia and China.
Padang (or Minangkabau) cuisine in West Sumatra uses lots of coconut cream, chiles,
shallots and some curry spices, as well as ginger and galangal with aromatic herbs
such as turmeric leaves, kaffir lime leaves and lemon grass.
Javanese are experts in using the three colored spice pastes -- red (made of
chiles, shallots and garlic), white (candle nuts, shallots and garlic) and yellow
(candlenuts, shallots, garlic and turmeric).
"The taste profile of Central Java is sweeter than Eastern Java," Wongso adds.
Ready to enjoy the overwhelming diversity of Indonesian cuisine? Here are a few
dishes that offer a sample of the many delicious flavors on offer.

Beef rendang
Beef rendang is unbelievably tender. The beef is coated with dry curry that has
been stewed for hours.
Beef rendang is unbelievably tender. The beef is coated with dry curry that has
been stewed for hours.
asab974/Adobe Stock
It isn't an exaggeration to say that beef rendang is one of the world's most
flavorful foods.
A dry curry dish linked to the Minangkabau ethnic group, which is indigenous to
West Sumatra, rendang is a great way to preserve meat -- essential for the
Minangkabau people during their travels.
There is no one recipe for rendang. "In West Sumatra, there are about 900 districts
and each has their own style of rendang," says Wongso.
But one of the most common meats to appear in rendang is beef. It's stewed in
coconut milks and spices including lemongrass, galangal, garlic, turmeric, ginger
and chiles for hours until the meat is unbelievably tender and the curry mixture is
reduced to a relatively dry coating around the meat.