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Indonesia Information



Indonesian Food
Rice is the basis of many Indonesian meals, seafood is also prominent in many dishes, and often restaurants offer a wide array of fresh seafood. There is a strong Chinese influence in many foods especially meat dishes in Indonesia. Pork is not commonly used in Indonesian cuisine due to the country's population being largely Muslim, where it is used the dish is often Chinese in origin.

Indonesian food is generally rich in flavour and heavily spiced. Chilli features in many dishes or as a condiment at many meals. Each province of Indonesia has its own cuisine some areas have a strong Chinese influence, others dutch or Japanese, or a combination of the three.

Javanese food is thought of as the most palatable. Javanese cuisine uses a variety of fresh spices that give the dishes a wonderful aroma. Javanese cuisine consists of vegetables, chicken and fish with rice.

Padang food originally from the Padang region of Sumatra, is severed in many restaurants throughout the archipelago. Nasi padang is cold rice served with a variety of dishes, also often cold. Sumatrans tend to eat more beef than the other provinces of Indonesia. Fried rice and noodles are common as is sate and gado-gado, a dish that consists of bean sprouts, various vegetables and spicy peanut sauce, throughout Indonesia.

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Information provided by Department of Tourism. Government of Indonesia.


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