Gastronomy in Indonesia

Indonesian cuisine was influenced by dealers from China, India, and later, Spain, Middle East and Portugal. Island of Maluku is famous as "the Spice Island". Rice is the basic food of Indonesians. Soy beans dishes are also popular, such as variances of tofu (tahu) and tempeh. The most popular dishes that started in Indonesia are usual in almost every region of Asia. Indonesian popular dishes include fried rice (nasi goreng), fried noodles (mie goreng, are rice or noodles fried in coconut oil with cucumber, eggs, meat, shrimp paste, spices, tomato, and chilies); satay (contains marinated chicken bites, mutton, shrimp, beef, or pork skewered); rijstaffel (eaten with steaming hot rice and seasonings); krupuk (cracker cooked from crab claws, fish flakes, shrimp paste, or fruit combined with rice, dough, or sago flour); gado-gado (vegetable salad mixture of potatoes and other stewed vegetables, a rich peanut sauce, and shrimp and-rice crackers); and soto (spicy Indonesian chicken soup).

Potent coffee’s, brought in by the Dutch in 1699 and developed widely in Bali, Java and Sumatra. Indonesian coffee is sometimes enlaced with chocolate or chicory. For indigene brewages, the most common are alcoholic tuak (palm toddy), brem (is rice wine prepared from sticky rice and coconut milk), Badek (soured liquor from rice) and arak (is an insidiously strong distilled rice spirit prepared from fermented molasses).

The most common fruits found in the country are mangosteen and rambutan. Banana and coconut are specially necessities in Indonesian cuisine, but also in other usages, such as bedding, oil, plates, roofing, timber, and packaging, etc.