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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.
The culture of Indonesia (Indonesian: Budaya Indonesia) has been shaped by the interplay of indigenous customs and diverse foreign influences. With over 1,300 distinct ethnic groups, including significant Austronesian and Melanesian cultures, contributing to its rich traditions, languages, and customs, Indonesia is a melting pot of diversity.
Crab served in hot and spicy padang sauce. Crab served in savoury oyster sauce, garlic, ginger, and scallion. Spicy stew made from krupuk kulit (skin cracker), potato, and soy beans. Mutton sautee with sweet soy sauce and petis udang, the Indonesian translation for (black shrimp paste). Dish made from sago and fish.
The national dish of Indonesia, [1] [20] [21] [22] satay is popular as street food, [2] found in restaurants, and at traditional celebration feasts. Close analogues are yakitori from Japan, kǎoròu chuàn from China, seekh kebab from India, shish kebab from Turkey and the Middle East, shashlik from the Caucasus , and sosatie from South Africa.
The Sundanese language is spoken by approximately 36 million people in 2010 [9] and is the second most widely spoken regional language in Indonesia. [10] The 2000 Indonesia Census put this figure at 30.9 million.
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 Indonesian language serves as the national and official language, the language of education, communication, transaction and trade documentation, the development of national culture, science, technology, and mass media. It also serves as a vehicle of communication among the provinces and different regional cultures in the country. [74]
Indonesian mie telur or yellow wheat and egg noodles, main ingredient for various Indonesian noodle dishes. Bakmi – yellow wheat noodles with egg and meat. Bihun – rice vermicelli, thin form of rice noodles. Kwetiau – flat or thick rice noodles made of rice. Locupan – white semi-transparent noodles made of rice flour.