INDONESIA

Indonesia- The Indonesia- The Country…Country…

An archipelago of over 17,000 islands Capital : Jakarta Official Language : Bahasa Indonesia Currency: Rupiah Religions: Islam, Hinduism, Buddhism,

Animism, Christianity Declared Independence on 17th August 1945.

HistoryHistory Located at the strategic crossroads of the

ancient world Indian traders arrived in Indonesia around 1st

century AD, mainly from south-east Asia. They introduced not only the Sanskrit

language, Buddhism and Hinduism, but they also brought with them cucumber, eggplant and assimilated curries into the native cuisine.

HistoryHistory Islam was introduced in the country by

Muslim merchants from Gujarat and Persia who had come to establish trade links with India and Persia respectively.

Their most famous contribution to the Indonesian cuisine is satay which is supposed to a derivative of the kebabs.

In early 17th century, encouraged by the Dutch colonials, Chinese tradesmen and workers came in large numbers.

HistoryHistory The Chinese introduced the wok and cooking

methods such as, stir-frying as well as vegetables such as, cabbage.

The Europeans (British, Dutch, Spaniards, Portuguese) arrived in the 16th century in the search of the spice conquest.

By the 17th century, the Dutch had emerged as the strongest and set up the Dutch East India Company (VOC) to control the spice trade from Indonesia.

HistoryHistory The Europeans introduced many

ingredients to the islands including peanuts, avocado, pineapple, tomato, chilli, pepper, squash and pumpkin.

Their introduction of Christianity also influenced the cuisine, in particular the eating of pork.

During the Napoleonic Wars, Netherlands was under the French and Indonesia fell under the rule of British East India Company.

HistoryHistory After the fall of Napoleon, and the end of

the French occupation of Holland the British and Dutch signed a convention in London on 1814, in which it was agreed that Dutch colonial possessions dating from 1803 onwards should be returned to the Dutch Administration.

CultureCulture Social and religious conduct has been over time

been refined to a code of behavior called ‘adat’ (traditional law).

Over 300 languages are spoken in the islands, most of which belong to the Malay-Polynesian group

With the multitude of ethnic groups, Indonesia has plenty of cultural events through the year.

Javanese wayang (puppet) plays and gamelan (hypnotic music composed mostly of percussive instruments) are also popular artistic forms.

KretekKretek Indonesian cigarettes made from a complex

blend of tobacco and cloves. Originally created in Java in the early 1880’s

for medicinal purposes They are the most widely smoked form of

tobacco in Indonesia. (Over 90%) Most of the leading brands originate from

Indonesia. Bentoel, Djarum, Gudang Garam, Sampoerna,

Dji Sam Soe, Wismilak and Nat Sherman are some of the brands.

CuisineCuisine The cuisine is heavily based on rice with vegetables,

meat, fish, eggs and poultry acting as supplements. Even though the Indonesian cuisine has been

heavily influenced by different cultures, each region or province has its own cuisine, which varies in the method of cooking and the ingredients used.

The Javanese cuisine generally consists of vegetables, soybeans, beef and chicken.

The Sumatrans generally eat more beef compared to other regions. West Sumatra is known for its Pandang specialty restaurants. Aside from their hot and spicy food, these restaurants are known for their unique style of service.

CuisineCuisine To the east, seafood is the most prominent

on the daily diet, either grilled or made into curries.

In Bali, Irian Jaya and the highlands of North Sumatra and North Sulawesi, pork dishes are specialties.

As the majority of the Indonesian population is Muslim, pork is not usually served.

InfluencesInfluences All the cultures that have touched Indonesia

in some way have influenced its cuisine in some way.

Wok, stir frying, soy sauce are direct Chinese influence over Indonesian cuisine.

The use of coconut milk and lemon grass are influences from Thailand.

Satays and cooking on skewers are contributions from the Arabs.

Rendang is a direct descendant of the curries from India.

RijsttafelRijsttafel Literally means ‘Indonesian Rice Table’. Developed by the Dutch plantation owners

who liked to pick their food from a large selection.

Popular in both Indonesia and Netherlands. Some of the best places to eat Rijsttafel can

be found in Netherlands.

Unique IngredientsUnique IngredientsIndonesia uses an array of ingredients. Some of

these such as lemongrass are common with other cuisine. And some are not so common:

Candlenut (tingkih/kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes.

•Cup Leaves (daun mangkok):   The shape of the leaf is like a cup.  It's also known as tapak leman (Nothopanax scutellarium) and it usually used to cook stew dishes. 

Unique IngredientsUnique Ingredients Kencur: It is sometimes known as lesser galangal. This

ginger-like root has a unique, camphor flavor and should be used sparingly. Wash it and scrape off the skin before using.

Laos (lengkuas): Sometimes is called galangal, this is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use.

Pandan Leaf (daun pandan): The fragrant leaf of a type of pandanus sometimes known

Salam Leaf (daun salam): A subtly flavored lead of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute. If you cannot obtain dried salam leaf, omit altogether.

Unique IngredientsUnique Ingredients Shrimp Paste (terasi): This ingredient has a strong

fragrance; it is always cooked before eating, generally toasted over a fire before being combined with other ingredients. The color of this ingredient range from purplish pink to brownish black.

Slaked Lime (kapur sirih):  A paste obtained by grinding sea shells in a little liquid.  This is the lime which is chewed with betelnuts and tobacco.

Unique FruitsUnique Fruits Manggis

Has a deep red colour and centimetre thick fibrous skin which is medium soft. Can be opened by clasping between hands and squeezing revealing white fleshy fruit. Sometimes has a stone.

RambutanBright red hairy skin with a medium soft skin. Can be opened with fingers to reveal a translucent fruit. Has a stone in the middle.

Unique FruitsUnique Fruits Duku

Looks like a bunch of birds eggs and has a dry, thin skin which can be peeled off to reveal a tasty fruit in long segments. Sometimes has a small stone, sometimes not.

WaniLooks like a giant mango. Thin green skin and soft fleshy interior. Can be sliced or peeled with a knife. Flesh is juicy, tangy and succulent. Flat, mango-like central stone. Only found in Bali.

Unique FruitsUnique Fruits Salak (snake fruit)

Salak have a brown skin that is rough and dry. Can be easily peeled with fingers to reveal a milky coloured fruit that is 3-4 segments and has no stone. Usually tangy / sweet. Can be sour.

KelengkengSmaller in size and darker in colour than Duku. Kelengkeng has a thin skin that can be opened with fingers revealing a single, round fruit with a central stone.

RiceRice Like many cuisine from South-East Asia, Rice

acts as a cornerstone of any Indonesian meal. At many places, people even eat fried rice for

breakfast. Indonesian like to flavour their rice, most

often with coconut milk. Other ingredients used include coriander,

pepper, and garlic. turmeric, cassia, bay leaf, anise, ghee, ginger, tamarind, galangal, cardamom, lemon grass, scallion, shallots, peanuts, dried anchovies, and prawns.

RiceRice Rice and religion have a special relationship

in Indonesia. Dewi Sri is the goddess of rice. People often tip the first sip from the arak

glass on the ground as a gesture to her.

Some Indonesian DishesSome Indonesian Dishes

Gado-gado - Vegetable salad with peanut dressing

Sate or Satay – Meat grilled on skewersRendang – A type of curry, usually of beef.Nasi Goreng- Inonesian Fried RiceSoto Ayam- Chicken SoupKrupuk- Tapioca wafers generally flavoured

with various flavours, such as seafood. Usually eaten as snack or crushed and sprinkled over Nasi Goreng.

Nasi GorengNasi Goreng It is a Indonesian fried rice Regarded as many as the national dish of

Indonesia. Can be eaten for breakfast. Traditionally made from left over rice.                      

Gado GadoGado Gado A traditional dish in Indonesian cuisine, and

comprises a vegetable salad served with a peanut sauce dressing.

The salad usually comprises of: shredded or chopped green vegetables such

as cabbage, cauliflower, green beans, watercress, and bean sprouts; other sliced vegetables such as carrots and cucumber; peas; tomatoes;sliced boiled potatoes;peeled and sliced boiled eggs.

                     

SataySatay Thought to have originated in either Sumatra

or Java, after which it spread to countries like Thailand and Malaysia.

Said to be a derivative of kebabs. consists of chunks or slices of meat on

bamboo or coconut leaf spine skewers grilled over a wood or charcoal fire.

Meats used include beef, venison, fish, shrimp or poultry.

The original satay meat was mutton, but Chinese influences have made pork or chicken more popular.

                 

Satay VariantsSatay Variants Satay Madura, originated from Madura island

near Java. Mostly made with chicken or mutton. The distinctive characteristic is the black sauce. Usually eaten with rice and venison curry.

Satay Lilit originated from Bali. It is made from minced meat, which is mixed with grated coconut, coconut milk, lemon juice, shallots and peppers.Wound on skewers, and then grilled on charcoal.

Satay VariantsSatay Variants Satay Padang, a dish from a region in

Western Sumatra, made from cow or goat offal boiled in spicy broth, which is then grilled. The main characteristic is its yellow sauce. It has two sub-variants the Pariaman and the PadangPanjang, which differ on yellow sauce composition and taste.

Other variants include: Milky Satay Satay Makassar Satay Meranggi

SambalsSambals Sambals are condiments which are made

from chilli peppers. They accompany all the meals as a relish. They are also used as flavouring agents to

season various dishes. Sambals can be made from vegetables, meat,

poultry and seafood.

               

SambalsSambals Sambal Bajak (Bajak Chili Sauce) Sambal Kacang (Peanut Sauce) Sambal Terong (Aubergine Sauce) Sambal Soto (Soto Chili Sauce) Sambal Kecap Manis (Sweet Soy

Sauce) Lilang Base Gede (Basic Spice Paste) Base Be Siap (Spice Paste For

Chicken)

SambalsSambals Sambal Terasi (Dried Shrimp Chili Sauce) Sambal Bawang(Shallot Chili Sauce) Sambal Kecap (Sweet Chili Sauce) Base Be Sampi (Spice Paste For Beef) Base Be Pasih (Spice Paste For Seafood) Sambal Sere Tabia (Fried Bird's Eye Chilies) Sambal Matah (Raw Shallot & Lemongrass

Sambal)

DessertsDesserts Primary desserts in Indonesia are fruit based. A traditional dessert is pisang goreng or fried

banana fritters. Tape Ubi- boiled cassava or sticky rice which

has yeast added to it and is fermented for several days.A side product of the process is the light alcoholic beverage known as ‘brem’.

DessertsDesserts ·      Bubur Pulut Hitam (Black Rice Dessert) ·      Kue Mangkok (Cup cakes) ·      Lapis Legit (Multilayered Butter Cake) ·      Kuping Gajah (Crisp Sweet Striped Cookies) ·      Biji Salak (Sticky Rice Cake in Brown Sugar

Sauce) ·      Getuk Lindri (Coconut Sweet Potato Cake) ·      Rujak Medan (Spiced Fruit Salad) ·      Pisang Goreng (Banana Fritters) ·      Sticky Rice Rolls ·      Stuffed Pancake Roll ·      Sweet Coconut Rice Balls

BeveragesBeverages

Although Indonesia is a Muslim country, alcoholic beverages are widely available.

The two popular beers are the locally brewed Anker and Bintang.

Other alcoholic drinks include Brem, rice wine; Arak, rice whisky, and Tuak, palm wine all of which are locally produced and readily available.

                 

BeveragesBeverages

Some other drinks include:Es Cendol: has a jelly-like consistency, green

pieces of tapioca, mixed with water or coconut milk, and sweetened by brown sugar.

Es campur (Mixed drink): somewhat similar to cendol, but it contains a variety of things. In addition to different kinds of tapioca products, sometimes people different kinds of fruits like avocado,jackfruit, etc.

There are also various fruit juices available , from papaya to markisah (passion fruit) to sirsak (Dutch durian).

Beverages – Pisang Beverages – Pisang AmbonAmbon

A green coloured liqueur from Indonesia. Made from bananas and tropical fruits.

The popularity of Indonesian cuisine is rising at a fast rate and number of its fans increase every passing day.

Indonesian cuisine is slated to take over Thai and Vietnamese cuisine as the cuisine to watch out for.

Indonesian cuisine is truly a Indonesian cuisine is truly a cuisine from the tropics. It cuisine from the tropics. It

uses simple yet exotic uses simple yet exotic ingredients and it is the ingredients and it is the

perfect balance between perfect balance between Asian finesse and Western Asian finesse and Western

sophistication.sophistication.