Indonesia

•5th largest country in the world

•18,000 Islands •1/8 of the Globe

Map of Indonesia
 Indonesia
 Capital: Jakarta

 Population: 240million

 250 ethnic groups

 ethnic diversity coupled

with cultural influence
Culinary History
 Indigenous techniques
and ingredients

 influences from India,

the Middle East, China
and Europe

 New World products

brought by Spanish
and Portuguese traders
long before the Dutch
colonized the islands.
Influences
 Arab and Indian traders
brought their spices

 Spanish and Portuguese

brought in Chilies

 Dutch - not very

significant but brought
their vegetables and
their bread
 Influences
 Chinese – greatest
culinary influence on
the food of Indonesia,
 “kekap manis”
 soy sauce, added
sugar
 Other items brought
in are mung beans,
bean curd and soya
beans
 Regional Cuisines
 Sumatra

 Java

 Bali

 Irian Jaya
 Sumatra
 Indian influence in
Sumatran cooking

 Some of the hottest

dishes in the world –
curried lamb, chili
peppers, coriander and
lemongrass

 Famous for its robust

flavor and skillful
blending of hot spices

 rich coconut cream

 Java
 Javanese cooking is
more sophisticated

 Based on subtle
blending of sweet, sour
and hot dishes

 Seafood abound with

these regional cuisine

 Foods are wrapped in

banana leaves
steamed then grilled
 Java
 Foods are often in
contrast with each
other in flavor, texture,
temperature, spicy and
mild

 Spices are ground to a

paste, stir fried to
accentuate aroma and
flavor

 Coconut milk is added

to flavor and thicken
sauces
 Bali
 Very different because of
their consumption of
pork

 No pork taboos in Hindu

Balinese

 Roast pig

 Very hot and spicy

 Roasted foods wrapped in

chili or spice pastes
 Irian Jaya
 Terrain is not suitable for
rice cultivation

 Staple foods are sago

palm flour, cassava root
and plantains

 Most of their dishes are

bland as compared to
other Indonesian dishes
Indonesian Cuisine
 Rice is the staple

 Eastern Indonesia's
"Spice Islands"
received most of the
attention

 Cuisine developed
largely as a result of
spice-seeking
immigrants
 Indonesian Meals
1. Makan pagi (breakfast) is
normally a bowl of fried rice,
noodles, or soto (soup),
accompanied by Java coffee
(which has become world
famous) or tea.

2. Makan siang (lunch) is often

the main meal of the day

3. Makan malam (dinner) after

the workday has ended. The
base of most meals is nasi (rice)
Cooking
Equipment
 Bumbu – mortar and
pestle

 Kuali - pot made

from terra cotta

 Banana Leaf – multi

purpose wrapper
Cooking Methods
 Shallow or deep fry

 Grilled over hot coals

 Simmered (with sauce,

coconut sauce)

 Steamed and even

baked in earthen ware
 Special dishes
 Nasi – rice
 Nasi Goreng – fried rice
 Mie Goreng

 Indonesian Fried
noodles
 Sate
 Lamb, beef, chicken,
pork and shrimp
skewers

 Marinated in spices
and coconut milk
 Gado Gado
 Salad of cooked
then chilled
vegetables
accompanied by
a thick spicy
dressing made of
coconut milk and
peanut
 Krupuk

 Flavored rice crackers

Indonesian Dishes
 Kelapa Susu- Coconut
Milk

 Rujak- Spicy Fruit Salad,

considered as Indonesia’s
National Dessert

 Uli Petataws- Sweet

Potato Fritters

 Sarikayo Telor-
Steamed Egg and
Coconut Milk Pudding
 Indonesian Dishes
 Sambal Kecap
 Chili and Soy Sauce

 Tahu Goreng
 Fried Tofu

 Pisang Goreng
 Fried Banana Cakes

 Teh Halia
 Hot Ginger Tea, Ambon
Indonesian Dishes
 Nasi tumpeng
 ceremonial cone-
shaped steamed yellow
rice ( nasi kuning )

 Roti
 Indonesian sweet
bread

 Krupuk udang
 shrimp-flavored cracker
snacks
Indonesia