The cuisine of Indonesia is very similar to the rest of the eastern cuisines, but still there are differences in it, national features that distinguish it among others. As in any oriental cuisine, spices reign here. But it should be noted that the variety of flavors, used seasonings are receding into the background, and the main role is played by the quality of all ingredients used in the preparation of dishes.
Features of Indonesian cuisine
It's hard to imagine dishes of Indonesian cuisine without cardamom, nutmeg, ginger root, turmeric and spicy coriander. Less commonly used here is used throughout the traditional oriental cuisine, chili peppers. It should be noted that in each dish the combination of spices is perfected by many years of experience, is made up into a unique bouquet.
Indonesia is an island nation consisting of several islands. And the peculiarity of local cuisine is that on each of the islands you will find their traditions in cooking, their shades and features. The inhabitants of the island of Java adore sweet soy sauce. Almost no dish without it does not do. Residents of Bali love to add spices and give dishes spicy and piquant. And Sumatra inspires the use of coconut milk. And it is used here as an independent drink, and as a basis for dishes and as sauces.
Rice - the basis of Indonesian cuisine
Virtually no one meal in Indonesia can not do without rice. This is an important national culture. And all the significance of this plant for peoples is reflected in its image on the arms of the country. At the same time, rice is not only used in the preparation of numerous national dishes, but is also used in various cultural ceremonies.
It is almost impossible to visit Indonesia and not taste the national "nasi goreng".Translated from the local language it's like fried rice. But apart from him, among the ingredients, meat, cooked in a very spicy sauce, with the addition of shrimp and vegetables.
Meat Dishes
Another popular dish is sate. This is a "relative" of the Caucasian shish kebab. Meat is also cooked on sticks, preliminarily soaked in marinade. To prepare this dish, not only meat is used, but also fish or shrimp.
As well as in the preparation of shish kebab, there are many recipes for marinade and sauces, with which a ready-made dish is served. But the saumbul sauce is very popular. It is cooked with an incredible amount of hot chili pepper. Prepare it both from fresh pods, and from pickled, harvested for future use.
Given that the bulk of Indonesian Muslims, pork in the sate is often replaced by fish, chicken or shrimp. But the dishes from pork are often found in the national cuisine.
Desserts and sweets
Indonesian cuisine is famous for its huge variety of desserts and sweet dishes. Here sweets really love how to cook, so it is. National cuisine is generous for cakes and pies.
A large number of types of fruit are often found in local bazaars. Some European guests are unknown. But most often here eat bananas or watermelons, this delicacy is available here all year round.
Features of serving dishes
One can not say about the features of serving national dishes. Often both prepare and serve dishes in banana leaves. From this, the food gets not only new shades, but also looks spectacular on the table.
Indonesians traditionally eat with their right hand. Tourists and guests, of course, will be offered appliances, but they do not accept knives to the table in Indonesia. All this spicy and acute abundance is washed up with water with a lot of ice. Water can be substituted for tea or coconut milk. And in Indonesia, is preparing its own special drink from the stalks of sugar cane.
Many traditional recipes echo with oriental cuisine, but it should be noted that the national Indonesian cuisine has remained virtually untouched for many years.