Like people in most Asian countries, Indonesians eat three meals a day, with rice as the staple food except in Maluku and Papua where sago palm flour, cassava and sweet potatoes are the staple food. A typical Indonesian breakfast consists of coffee and nasi goreng (fried rice). Lunch is steamed rice, a meat or fish dish, vegetables and soup. Indonesian suppers are light and consist only small portions of what was had for lunch. Desserts, usually seasonal fruits, top off typical Indonesian lunch and supper. Popular desserts are pisang goreng (banana fritters) and tape (fermented sticky rice or cassava).
Indonesia, the world's largest archipelago, is a country surrounded by tropical oceans across the equator, and has been a country of resourceful variety of spices since ancient times. The diversity in its culture is well reflected in its cuisine and traditions regarding eating habits. Indonesian culture was greatly influenced by both China and India, making this influence obvious even in the cooking methods and techniques. China and India were the world’s most famous countries where condiment exportation was concerned. So it’s only natural that by having been influenced in the culture, the food preparation techniques would also be influenced. Condiments have been important to Indonesia since ancient times, and local people have grown special exclusive plants that they have used in preparation of dishes. Indonesia as a country is filled with remains of its religion intersecting with its culture, dated from ancient civilizations’ traditions of early migrants with Western thoughts brought by Portuguese traders and Dutch colonists. The rice table that was actually introduced by the Dutch back in colonial times is still a great part of the Indonesian cuisine. However, after no longer being under the Dutch influence, Indonesia managed to grow and rise by itself, and has turned itself from a rice importer country to a rice exporter one, and has established itself as the fifth largest OPEC producer.
Thanks to wikia
Indonesia, the world's largest archipelago, is a country surrounded by tropical oceans across the equator, and has been a country of resourceful variety of spices since ancient times. The diversity in its culture is well reflected in its cuisine and traditions regarding eating habits. Indonesian culture was greatly influenced by both China and India, making this influence obvious even in the cooking methods and techniques. China and India were the world’s most famous countries where condiment exportation was concerned. So it’s only natural that by having been influenced in the culture, the food preparation techniques would also be influenced. Condiments have been important to Indonesia since ancient times, and local people have grown special exclusive plants that they have used in preparation of dishes. Indonesia as a country is filled with remains of its religion intersecting with its culture, dated from ancient civilizations’ traditions of early migrants with Western thoughts brought by Portuguese traders and Dutch colonists. The rice table that was actually introduced by the Dutch back in colonial times is still a great part of the Indonesian cuisine. However, after no longer being under the Dutch influence, Indonesia managed to grow and rise by itself, and has turned itself from a rice importer country to a rice exporter one, and has established itself as the fifth largest OPEC producer.
Thanks to wikia
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