ABOUT INDONESIAN FOOD

With 6,000 islands, there are many regional specialties, but wherever you are in Indonesia, most
meals, including breakfast, are rice-based. Nasi goreng, which literally means fried rice, is
considered the national dish of Indonesia and can be found everywhere from street vendors to
dinner parties and restaurants. Fried rice seasoned with ketchup manis (sweet soy sauce),
shallots, garlic, tamarind, and chili peppers, served with ingredients such as eggs, chicken,
shrimp, and dried salt.
Sambal is also a staple in the kitchen, and these chili-based condiments can be made fresh or
purchased at the store. Or combine a combination of vegetables. Indonesians believe in
stimulating their taste buds with the spiciness of chilies and the sourness of cucumbers, so meals
usually consist of rice, sambaland cucumbers and small amounts of meat, seafood, or vegetables,
often in the form of curries. people eat with them
With your right hand or spoon and fork.
Some of the intense flavor of Indonesian cuisine comes from both very sweet and sour
ingredients, like the thick sweet soy sauce called kecap manis used in countless dishes. Kitchen
acidity comes from tamarind and lime, with flavors of shallot, ginger, galangal, panda, turmeric,
lemongrass and lime leaf.
Two foods favored by Indonesians are tempeh — fermented soybeans that are usually blocky and
rich in protein and fiber — and krupuk (fried crackers made from shrimp, seafood, or vegetables)
that are eaten at the beginning of the meal. You can The humid climate and volcanic soils are rich
in tropical fruits, vegetables and spices. Dried spices such as coriander seeds, cardamom pods,
cinnamon sticks, cumin, cloves and nutmeg are used in many dishes every day, and all curries
include a variety of dried spices and fresh herbs.
Desserts are some of Southeast Asia's most sumptuous, with the popular 'Iced Cendol' featuring
panda-flavored 'worms' made from shaved ice, tropical fruits, coconut milk and mung bean flour.