Indonesian Food Recipes
Nasi Goreng, Gado-gado, Beef Rendang, Tempeh....
Indonesian, the world’s fourth largest population made up of 250 ethnic groups and spread out over 6,000 populated islands, is a land of huge diversity so as its cuisines.
From the time that its Srivijaya kingdom commenced trading with China in the 7th century, Indonesia has been an important trade region with many foreign powers attracted by its wealth of natural resources.
The Indian merchants brought the Hindu and Buddhist religions as well as curries and dried spices such as cardamom, cumin and caraway.
Chinese traders contributed soybean, noodles and the technique of stir-frying. While the Arab traders introduced Islam, kebabs and Arabian spices.
The Europeans, Spanish and Portuguese traders brought product from the New World before the Dutch finally colonized Indonesia for three and a half centuries. During that time, they imported potatoes, cabbage, cauliflower, carrots, string beans and corn to remind them of their home back in Europe.
Rice is usually eaten plain with a meat dish, a vegetable dish, a sambal and crunchiest like fried peanuts or fried anchovies. Sometimes,
the rice is steamed in woven packets of coconut leaves to make what is
called a ketupat. And sometimes it is steamed in banana leaves and
served as lontong.