Cultural Characteristics of Indonesian Cuisine
Indonesia is the largest archipelagic country in the world, with about 6,000 of the more than 17,000 islands inhabited. The territory brings together more than 300 ethnic groups and a long history, which makes the dishes present a very rich appearance.
According to official statistics, there are a total of 5,350 traditional dishes in Indonesia. In other words, it takes nearly five years to eat one dish at a time to eat all the traditional Indonesian dishes! In this unique country, food is more than a meal, it is a link between traditions, stories and cultures.
Making good use of spices is a feature that Indonesians are proud of. Maluku in Indonesia has been known as the “Spice Islands” since the Middle Ages. Spices such as cloves, cinnamon, nutmeg, and pepper are produced here. These spices can not only pickle food, but also be used as medicinal herbs. To this day, Indonesia remains one of the largest spice producers in the world.
For example, cloves, which can be antiseptic, bactericidal, and treat burns and dental diseases, have been a very valuable spice for a long time. But historically, Indonesia is the only source of cloves. The cloves used in China, India, Europe, and the Middle East all come from here.
Besides being the origin of many spices, Indonesia has been on an important shipping route since ancient times. Since centuries BC, Indonesia has established trade relations with China and India. In the era of great voyages, it is a must for the European trade fleet. Under the long-term exchanges, spices from China, India, Africa, and America have also converged here, creating the rich and varied complex flavors in Indonesian cuisine. Today, spices such as sand ginger, turmeric, onion, garlic, bay leaf, chili, Sichuan pepper, tamarind, pandan leaves are common spices in Indonesian dishes.
Distinctive features of different regions
Just like the rich ethnic composition in Indonesia, “Indonesian cuisine” is also a rich and diverse concept, showing distinctive features that are different from each other in different regions.
For example, “Padang Cuisine”, which has emerged internationally in recent years, is actually derived from the traditional cuisine of western Sumatra. The local people, living in the cooler highlands, are accustomed to using lots of chilli and spices to keep people warm, and Padang cuisine still features curry, coconut milk and lots of chilli.
On the other hand, the island of Java during the Dutch colonial period was an important production center for sugar and coffee, and the Dutch lured many Chinese to settle here. As a result, Javanese cuisine is still sweeter than other cuisines, such as the famous “market dim sum” in Yogyakarta, a traditional dessert with a long history. In addition, you can also feel the shadow of Chinese food in Java, such as unique lo-mei, fried noodles, and pancakes.
Not only that, there may be dozens of different versions of the same dish in Indonesia. For example, the famous satay has at least 20 different recipes based on local tastes and ingredients. Balinese satay uses coconut milk and lemongrass, while Padang satay uses Padang curry paste. The well-known Indonesian fried chicken is said to have more than 100 versions, which can be said to be dizzying!
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