Indonesian cuisine

Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. There is probably not a single "Indonesian" cuisine, but rather, a diversity of regional cuisines influenced by local Indonesian culture and foreign influences.

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients are influenced by India, the Middle East, China and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of Indonesia. The Indonesian island of Maluku, which is famed as "the Spice Island," also contributed to the introduction of native spices to Indonesian and global cuisine. The cuisine of Eastern Indonesia is similar to Polynesian and Melanesian cuisine.

Sumatran cuisine, for example, often shows its Middle Eastern and Indian influence, featuring curried meat and vegetables, while Javanese cuisine is rather more indigenously developed. Elements of Indonesian Chinese cuisine can be seen in Indonesian cuisine: Items such as bakmi (noodles), bakso (meat balls) and lumpia have been completely assimilated.

The most popular dishes that originated in Indonesia are now common across most of Asia. Popular Indonesian dishes such as satay, beef rendang, and sambal are also favored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another soy-based fermented food is oncom, similar to tempe but different fungi and particularly popular in West Java.

Indonesian meals are commonly eaten with the combination of a spoon in the right hand and fork in the left hand, although in many parts of the country (such as West Java and West Sumatra) it is also common to eat with one's hands. In restaurants or households that commonly use bare hands to eat, like in seafood foodstalls, traditional Sundanese and Minangkabau restaurants, or East Javanese pecel lele (fried catfish with sambal) and ayam goreng (fried chicken) foodstalls, they usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water with lime in it should not to be consumed; it's used to wash one's hand before and after eating with bare hand. Eating with chopsticks is commonly found in foodstalls or restaurants serving Indonesian adaptation of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mie goreng (fried noodle), and kwetiau goreng (fried flat noodle, similar to char kway teow).

Indonesian

The Republic of Indonesia, the world's fourth most populous nation, has 203 million people living on nearly one thousand permanently settled islands. Some two-to-three hundred ethnic groups with their own languages and dialects range in population from the Javanese (about 70 million) and Sundanese (about 30 million) on Java, to peoples numbering in the thousands on remote islands. The nature of Indonesian national culture is somewhat analogous to that of India—multicultural, rooted in older societies and interethnic relations, and developed in twentieth century nationalist struggles against a European imperialism that nonetheless forged that nation and many of its institutions. The national culture is most easily observed in cities but aspects of it now reach into the countryside as well. Indonesia's borders are those of the Netherlands East Indies, which was fully formed at the beginning of the twentieth century, though Dutch imperialism began early in the seventeenth century. Indonesian culture has historical roots, institutions, customs, values, and beliefs that many of its people share, but it is also a work in progress that is undergoing particular stresses at the beginning of the twenty-first century.

The name Indonesia, meaning Indian Islands, was coined by an Englishman, J. R. Logan, in Malaya in 1850. Derived from the Greek, Indos (India) and nesos (island), it has parallels in Melanesia, "black islands"; Micronesia, "small islands"; and Polynesia, "many islands." A German geographer, Adolf Bastian, used it in the title of his book, Indonesien , in 1884, and in 1928 nationalists adopted it as the name of their hoped-for nation.

Most islands are multiethnic, with large and small groups forming geographical enclaves. Towns within such enclaves include the dominant ethnic group and some members of immigrant groups. Large cities may consist of many ethnic groups; some cities have a dominant majority. Regions, such as West Sumatra or South Sulawesi, have developed over centuries through the interaction of geography (such as rivers, ports, plains, and mountains), historical interaction of peoples, and political-administrative policies. Some, such as North Sumatra, South Sulawesi, and East Java are ethnically mixed to varying degrees; others such as West Sumatra, Bali, and Aceh are more homogeneous. Some regions, such as South Sumatra, South Kalimantan, and South Sulawesi, share a long-term Malayo-Muslim coastal influence that gives them similar cultural features, from arts and dress to political and class stratification to religion. Upland or upriver peoples in these regions have different social, cultural, and religious orientations, but may feel themselves or be perforce a part of that region. Many such regions have become government provinces, as are the latter three above. Others, such as Bali, have not