Indonesia Traditional cuisine

Indonesia Islands of the Indonesian archipelago renowned for its culinary traditions. It formed an interesting blend of East Asian, especially Chinese and Indian, culinary schools, and involved in local traditions, island kitchens. Each province has its own culinary traditions and characteristics, different methods of cooking and ingredients of dishes.

The basic ration of rice (Nasi). Most often it is prepared absolutely fresh, just as a side dish, shielding, and emphasizes the taste of food. Sometimes the figure is painted in the process of preparing a dish or boiled in broth, as it is made from rice crisps, translucent rice noodles, a variety of cakes made from rice flour and a variety of rice pudding, fried with various ingredients and served simply with vegetables, richly seasoned sauce. In eastern Indonesia, a very popular variety of cereals, pulses, sorghum, sweet potatoes, which are used along with rice. Very popular vegetable salad with peanut sauce Gado Gado, chopped vegetables, seasoned with the blood of chickens, turtles and pigs - "lavar" fried banana Pisang goreng, fried rice with vegetables and meat "Nasi Goren, new shoots bamboo, palm hearts, pickled mango fruit, various noodles (cooked a fried), fried zucchini with herbs, grated coconut with spices, etc.

Because of Islamic traditions pork is practically not used, but all other kinds of meat and seafood prepared with great ingenuity and the wide application of dressings and vegetable components. Popular dishes are fried grasshoppers, chicken and chicken liver Indonesian, swallows' nests in the chicken broth, barbecue "sate", an omelette made with nuts and greens "Wabi" baked in a banana leaf fish or mashed their tuna as "president", smoked mackerel, shark fin soup, cuttlefish with rice and herbs, baked crab, fried frog legs in the test, etc.

Obligatory condition of Indonesian cuisine - different seasonings and sauces, often very sharp. Widespread soy and ginger sauce, curry, black, red and white pepper, tamarind, cloves, nutmeg, cinnamon, hot peppers, peanuts, ginger, soy and garlic in various combinations - compulsory components of virtually any dish. Particularly burning spices widely used in the west of Sumatra and north Sulawesi.

In large quantities consumed fresh fruit, among which are especially interesting, exotic and extremely useful (but smelly), durian, hundreds of varieties of bananas, papaya, mango and lots of fruits and vegetables, completely unknown to Europeans.

Spicy food made drink cold water with ice or fresh juice. Also popular coconut milk with rice and palm sugar "badzhitur, crushed ice with syrup of sugar and beans, a drink from the juice of sugar cane, sweet flag Tebu, ginger tea. Alcohol is practically not used. The country has produced good local wine and rice wine "BREM", as well as a large assortment of wines from all around the world. Local palm vodka "arak" more like a liqueur, beer and "TUAC" prepared from the juice of palm flowers.

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