Chinese immigrants has settled in Indonesian archipelago as early as Majapahit period circa 15th century CE, and accelerated during Dutch colonial period. The Chinese settlers introduced stir-frying technique that required the use of Chinese wok and small amount of cooking oil. [18] They also introduced some new Chinese cuisine—including soy sauce, [ii] noodles and soybean processing technique to make tofu. Subsequently, soybean processing led to the possibly accidental discovery of tempeh (fermented soybean cake). The earliest known reference to tempeh appeared in 1815 in the Javanese manuscript of Serat Centhini. [21] Fidel Ali (18 June 2017). "Apa Rasanya Makan Ulat Sagu Hidup-hidup di Raja Ampat?". Kompas.com (in Indonesian). Vegetarianism is well represented in Indonesia, as there is a wide selection of vegetarian dishes and meat substitutes that may be served. According to Euromonitor International survei conducted in 2018, Indonesia is the third-highest rate of vegetarianism growth. [27]

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia's indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago. The Indonesian islands the Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine. Alongside lemongrass, the aroma of lime leaf is one of my favourite scents and it is used as an aromatic in a large volume of Indonesian stir-fries, sambals, stews and soups. Kecap manis

The Land of Spices

Meatball soup – with an Indonesian twist. A Southeast Asian street food dish that is much loved across the region. Bakso is a steaming hot bowl of broth, noodles, meatballs and spices. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated. You will come across this Sundanese vegetable salad on the island of Java, sold by street vendors. It is usually prepared with either steamed rice cake, tempeh or tofu, as well as sambal.

Regardless of whether you fancy a salad, soup, curry or stir-fry, you’ll find a variety of vegetables used. When it comes to street food, be sure to try the delicious grilled corn sold on the roadside with butter and chilli sauce! Street food vendors are everywhere selling deep-fried vegetable fritters called Bakwan, deep-fried tofu stuffed with vegetables and rice noodles called Tahu Isi, and steamed vegetables such as sweet potato, purple yams and cassava. What Are The Traditional Cooking Methods in Indonesia? Snake Fruit: If you want to try an exotic fruit, Salak, might be the one! Snake fruit is found in both sour and sweet varieties and has a snakeskin-like peel that you remove to reveal the white fruit inside.Meat [ edit ] Rendang daging, a beef, mutton or goat meat dish, that has been marinated with various different spices for several hours, and slow-cooked with coconut milk.

Nasi Uduk has been around since the 14th century and is a type of Betawi food from the capital of Indonesia, Jakarta. This dish is made with rice cooked with coconut milk and fragrant herbs such as lemongrass and bay leaf.

Consumers love succulent Satay, Peanut ingredients for global success" (PDF). USA Peanuts. p.1. Archived from the original (PDF) on 2 May 2014 . Retrieved 2 May 2014.