About Indonesian Food
Indonesia has an extremely diverse population. There are no less than 300 ethnic groups and 25
dialects and languages spoken on the country’s string of 17,508 islands. Not surprisingly, the
cuisine is just as eclectic. Like Chinese food, it has regional specialties, including Javanese,
Padang and Sundanese. All are quite distinct.
Indonesian cuisine embodies a richness and complexity that reflects centuries of invaders, settlers
and immigrants. For hundreds of years, Indonesia was the center of a thriving international spice
trade. Cloves, ginger, nutmeg and mace drew traders from India, China, Africa and the Arab world.
Arab traders came as early as the fourth century. Portuguese colonists arrived in 1512 and stayed
for almost 100 years until the Dutch drove them out. Indonesia gained independence in 1945, but the
varied external influences linger on.
Indonesian Spices
The myriad spices in traditional Indonesian dishes are often pounded together in an ulekan
(stone mortar) to make a bumbu, or spice base. Preparation of Indonesian dishes is a time-consuming process, and seasoned palates can tell if
shortcuts were taken.
Chili (cabe), coriander seeds (ketumbar), cumin (jintan), galangal (lengkuas), ginger (jahe),
lemongrass (sereh) and tumeric (kunyit) are some of the most common spices used. Coconut milk and
palm sugar (gula Jawa) are also widely used, as is the “secret ingredient” — sweet soy sauce
(kecap manis).
Vegetables, Seafood and Meats
Tofu, or tahu, a staple for many Indonesians, is often fried. Tempeh, fermented soybean, a common
sight in many American natural-food stores, originated in the villages and is widespread, especially
in Javanese cuisine.
Fresh fish — eaten fried, grilled or curried — is abundant in Indonesia. It comes not only from the
sea, but also the boggy waters of the rice fields. Shrimp, the most common shellfish, is made into
crackers or sautéed in sweet soy sauce.
A luxury item in Indonesia, red meat is usually cut up and combined with other ingredients.
endang daging sapi (beef stewed in coconut milk and spices) contains large chunks of meat slow
cooked for a very long time to tenderize it.
Chicken, on the other hand, is cheap and readily available. The Indonesian version of fried
chicken (ayam goreng) has the distinct yellow tinge of turmeric, one of many spices in the
bumbu.
No Indonesian meal is complete without a sambal, a chili dip or sauce. Sambal terasi has dried
shrimp paste. Anything, from chicken to vegetables, can be dipped in it.
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