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Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian -influences—mainly Dutch, also Portuguese, Spanish, French and British —and vice versa.
The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. [41] Ayurveda, ancient Indian system of wellness, deals with holistic approach to wellness, and it includes food, dhyana {meditation} and yoga.
Asinan betawi, a salad made from a mix of pickled vegetables, yellow noodles and sweet, sour and spicy peanut sauce, topped with a handful of rice crackers. [ 2] Bakcang, glutinous rice stuffed with meat and wrapped in bamboo leaf in triangular (more precisely, tetrahedral) form.
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Murtabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions. Naan, a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as curries. Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Nasi kari, rice and curry.
The classic Rijsttafel (a Dutch word meaning `Rice-table’) is a prime example of a Eurasian culinary concept that was not prevalent in pre-colonial Indonesia. The food courts present a wide range of traditional Indonesian and Asian dishes. The culinary theatre allows visitors to share and discuss recipes and make and taste dishes.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin (Javanese: ꦱꦩ꧀ꦧꦼꦭ꧀ sambel). [2]