Some rate Indonesian cuisine as one of the top 10 in the world: “Indonesian cuisine is perhaps one of the most diverse in the world. It’s appreciated all over and has been influenced by India, Spain, Middle-East, China, Portugal and Japan. This ethnic diversity is clearly reflected in the kind of food the Indonesian people make. The delicious food is rich in spices, coconut, peanuts, rice and satay.” Topyaps
“Indonesian cuisine is richly-flavored with spices, herbs and other seasonings, and is guaranteed to awaken your taste buds. It’s also a very healthful cuisine, relying on a wide range of fresh, nutrient rich ingredients including vegetables, grains, fruits, nuts, legumes and fish.” Urban Diversion
To read more about their cuisine take a look at these:- an excellent guide for travellers: www.expatfocus.com/expatriate-indonesia-food-drink
- en.wikipedia.org/wiki/Indonesian_cuisine
At the bottom of this article are two popular recipes from Findingfood.com
What to drink
“Indonesia, the land of spices, has rich, traditional drinks that are fresh, unique, and healthy. Most of their drinks are a mixture of spices as they have with healthy nutrients. Typical Indonesian drinks are available through the year, while some of them are only served during formal occasions or on specific functions. Here are some of the most popular, traditional Indonesian drinks you’re likely to encounter the next time you’re in Indonesia.” Asian Inspirations
Some traditional drinks:
Indonesian Semur Tofu and Noodles
Ingredients
- 3 x 200g pkts Thai tofu (halved diagonally)
- 100g rice vermicelli noodles
- 7 green shallots (ends trimmed, cut into 7cm lengths)
- 4 purple (Asian) eschalots (finely chopped)
- 2 vine-ripened tomatoes (cut into wedges)
- 3 garlic cloves (peeled)
- 2 tbsp kecap manis
- 250ml (1 cup) water
- 1/2 tsp ground white pepper
- Pinch of ground nutmeg
- 2 tbsp vegetable oil
- 1 x 7cm cinnamon stick
- 1 tsp salt
Preparation Method
- Place the noodles in a heatproof bowl & cover with boiling water.
- Set aside for 5 minutes to soak. Drain well.
- Place eschalot, garlic, salt, pepper & nutmeg in a mortar & use a pestle to gently pound until a paste forms.
- Heat oil in a wok over medium-high heat until just smoking.
- Add garlic paste & cinnamon then stir-fry for 2 minutes or until fragrant.
- Add tofu, tomato & shallot and stir-fry for 1 minute.
- Add the kecap manis & water then bring to the boil.
- Remove from heat.
- Add the noodles a& gently toss until just combined.
- Spoon among bowls to serve.
Indonesian Chicken Peanut Butter Sauce (Slow Cooker)
Ingredients
- 8 skinless chicken thighs (about 1 1/2 lb)
- 3/4 cup smooth peanut butter
- 5 carrots (sliced)
- 1/4 tsp chili flakes
- 1 cup frozen peas
- 1 tsp white wine vinegar
- 1 1/4 cups water
- 2 onions (chopped)
- 2 garlic cloves (finely chopped)
- 1/4 cup soy sauce
- 1/2 tsp ground ginger
- some chopped chives (for garnish)
- some chopped peanuts (for garnish)
Preparation Method
- Place the chicken, carrots, onions & garlic in the slow cooker.
- In a small bowl, combine water, peanut butter, soy sauce, ginger & chili flakes.
- Pour on top of chicken. Cover & cook on low for 4-6 hours (or high for 2 hours) or until chicken is cooked & veggies are tender.
- Add peas & wine vinegar.
- Cover & continue cooking on low for 10 more minutes.
We hope this little introduction will help you get better acquainted with the cuisine of Indonesia. Don’t hesitate to try as much as possible. Enjoy!
