Indonesian cuisine was influenced by traders from India, the Middle East, China, and, later, Spain and Portugal. The Dutch, who colonized many of the 6,000 islands that make up Indonesia, adapted the buffet eating style of the native peoples, into the famous rijstaffel (or rice table). Sambals and tempeh, an adaptation of tofu, also originated in Indonesia.
Where King Is Rice and Queen Is Spice
Indonesia has one of the world's great cuisines, drawing on influences from around the world. Foreign culinary art is subtly distinguishable in Indonesian cooking, yet each alien ingredient is blended creatively with the islands' own cooking secrets. From soothing coconut to fiery chiles, the flavors of Indonesia will stimulate your tastebuds and your appetite.
Some content excerpted with permission from Bill Dalton's Indonesian Handbook, by Moon Publications.
- Bebek Panggang Hijau (Grilled Duck)
- Gado-gado (Cooked Vegetables with Peanut Sauce)
- Gulai Itik (Sumatran Duck Breast with Green Chillies)
- Sambal Kacang (Peanut Sauce)
- Cauliflower and Carrots with a Coconut Dressing Gudangan
- Special Fried Rice with Beef and Shrimp Nasi Goreng Istimewa
Indonesia on Wikipedia
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This page modified January 2007