PROF EL 1 ASIAN CUISINE  During the Napoleonic Wars, Netherlands was

under the French and Indonesia fell under the

INDONESIAN CUISINE rule of British East India Company.
 After the fall of Napoleon, and the end of the
French occupation of Holland the British and
Indonesia- The Country… Dutch signed a convention in London on 1814,
in which it was agreed that Dutch colonial
 An archipelago of over 17,000 islands possessions dating from 1803 onwards should
 Capital : Jakarta be returned to the Dutch Administration.
 Official Language : Bahasa Indonesia
 Currency: Rupiah Culture
 Religions: Islam, Hinduism, Buddhism, Animism,
Christianity  Social and religious conduct has been over time
 Declared Independence on 17th August 1945. been refined to a code of behavior called ‘adat’
(traditional law).
History  Over 300 languages are spoken in the islands,
most of which belong to the Malay-Polynesian
 Located at the strategic crossroads of the group
ancient world  With the multitude of ethnic groups, Indonesia
 Indian traders arrived in Indonesia around 1st has plenty of cultural events through the year.
century AD, mainly from south-east Asia.  Javanese wayang (puppet) plays and gamelan
 They introduced not only the Sanskrit language, (hypnotic music composed mostly of percussive
Buddhism and Hinduism, but they also brought instruments) are also popular artistic forms.
with them cucumber, eggplant and assimilated
curries into the native cuisine. Kretek
 Islam was introduced in the country by Muslim
merchants from Gujarat and Persia who had  Indonesian cigarettes made from a complex
come to establish trade links with India and blend of tobacco and cloves.
Persia respectively.  Originally created in Java in the early 1880’s for
 Their most famous contribution to the medicinal purposes
Indonesian cuisine is satay which is supposed to  They are the most widely smoked form of
a derivative of the kebabs. tobacco in Indonesia. (Over 90%)
 In early 17th century, encouraged by the Dutch  Most of the leading brands originate from
colonials, Chinese tradesmen and workers came Indonesia.
in large numbers.
 The Chinese introduced the wok and cooking Cuisine
methods such as, stir-frying as well as
vegetables such as, cabbage.  To the east, seafood is the most prominent on
 The Europeans (British, Dutch, Spaniards, the daily diet, either grilled or made into
Portuguese) arrived in the 16th century in the curries.
search of the spice conquest.  In Bali, Irian Jaya and the highlands of North
 By the 17th century, the Dutch had emerged as Sumatra and North Sulawesi, pork dishes are
the strongest and set up the Dutch East India specialties.
Company (VOC) to control the spice trade from  As the majority of the Indonesian population is
Indonesia. Muslim, pork is not usually served.
 The Europeans introduced many ingredients to
the islands including peanuts, avocado,
pineapple, tomato, chilli, pepper, squash and
pumpkin.
 Their introduction of Christianity also influenced
the cuisine, in particular the eating of pork.
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Influences color of this ingredient range from purplish pink
to brownish black.
 All the cultures that have touched Indonesia in  Slaked Lime (kapur sirih):  A paste obtained by
some way have influenced its cuisine in some grinding sea shells in a little liquid.  This is the
way. lime which is chewed with betelnuts and
 Wok, stir frying, soy sauce are direct Chinese tobacco.
influence over Indonesian cuisine.
 The use of coconut milk and lemon grass are Unique Fruits
influences from Thailand.
 Satays and cooking on skewers are  Manggis
contributions from the Arabs. Has a deep red colour and centimetre thick
 Rendang is a direct descendant of the curries fibrous skin which is medium soft. Can be
from India. opened by clasping between hands and
squeezing revealing white fleshy fruit.
Rijsttafel Sometimes has a stone.
 Rambutan
 Literally means ‘Indonesian Rice Table’. Bright red hairy skin with a medium soft skin.
 Developed by the Dutch plantation owners who Can be opened with fingers to reveal a
liked to pick their food from a large selection. translucent fruit. Has a stone in the middle.
 Popular in both Indonesia and Netherlands.  Duku
 Some of the best places to eat Rijsttafel can be Looks like a bunch of birds eggs and has a dry,
found in Netherlands. thin skin which can be peeled off to reveal a
tasty fruit in long segments. Sometimes has a
small stone, sometimes not.
Unique Ingredients
 Wani
Looks like a giant mango. Thin green skin and
Indonesia uses an array of ingredients. Some of soft fleshy interior. Can be sliced or peeled with
these such as lemongrass are common with other a knife. Flesh is juicy, tangy and succulent. Flat,
cuisine. And some are not so common: mango-like central stone. Only found in Bali.
 Candlenut (tingkih/kemiri): A round, cream-  Salak (snake fruit)
colored nut with an oily consistency used to add Salak have a brown skin that is rough and dry.
texture and a faint flavor to many dishes. Can be easily peeled with fingers to reveal a
 Kencur: It is sometimes known as lesser milky coloured fruit that is 3-4 segments and
galangal. This ginger-like root has a unique, has no stone. Usually tangy / sweet. Can be
camphor flavor and should be used sparingly. sour.
Wash it and scrape off the skin before using.  Kelengkeng
 Laos (lengkuas): Sometimes is called galangal, Smaller in size and darker in colour than Duku.
this is a member of the ginger family and it has Kelengkeng has a thin skin that can be opened
a very tough but elusively scented root that with fingers revealing a single, round fruit with
must be peeled before use. a central stone.
 Pandan Leaf (daun pandan): The fragrant leaf of
a type of pandanus sometimes known
Rice
 Salam Leaf (daun salam): A subtly flavored lead
of the cassia family, this bears no resemblance
 Like many cuisine from South-East Asia, Rice
whatsoever to the taste of a bay leaf, which is
acts as a cornerstone of any Indonesian meal.
sometimes suggested as a substitute. If you
 At many places, people even eat fried rice for
cannot obtain dried salam leaf, omit altogether.
breakfast.
 Shrimp Paste (terasi): This ingredient has a
 Indonesian like to flavour their rice, most often
strong fragrance; it is always cooked before
with coconut milk.
eating, generally toasted over a fire before
 Other ingredients used include coriander,
being combined with other ingredients. The
pepper, and garlic. turmeric, cassia, bay leaf,
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 anise, ghee, ginger, tamarind, galangal,  Meats used include beef, venison, fish, shrimp
cardamom, lemon grass, scallion, shallots, or poultry.
peanuts, dried anchovies, and prawns.  The original satay meat was mutton, but
 Rice and religion have a special relationship in Chinese influences have made pork or chicken
Indonesia. more popular.
 Dewi Sri is the goddess of rice.
 People often tip the first sip from the arak glass Satay Variants
on the ground as a gesture to her.
 Satay Madura, originated from Madura island
Some Indonesian Dishes near Java. Mostly made with chicken or mutton.
The distinctive characteristic is the black sauce.
 Gado-gado - Vegetable salad with peanut Usually eaten with rice and venison curry.
dressing
 Sate or Satay – Meat grilled on skewers  Satay Padang, a dish from a region in Western
 Rendang – A type of curry, usually of beef. Sumatra, made from cow or goat offal boiled in
 Nasi Goreng- Inonesian Fried Rice spicy broth, which is then grilled. The main
 Soto Ayam- Chicken Soup characteristic is its yellow sauce. It has two sub-
 Krupuk- Tapioca wafers generally flavoured variants the Pariaman and the PadangPanjang,
with various flavours, such as seafood. Usually which differ on yellow sauce composition and
eaten as snack or crushed and sprinkled over taste.
Nasi Goreng. Other variants include:
 Milky Satay
Nasi Goreng  Satay Makassar
 Satay Meranggi
 It is a Indonesian fried rice
 Regarded as many as the national dish of Sambals
Indonesia.
 Can be eaten for breakfast.  Sambals are condiments which are made from
 Traditionally made from left over rice. chilli peppers.
 They accompany all the meals as a relish.
Gado Gado  They are also used as flavouring agents to
season various dishes.
 A traditional dish in Indonesian cuisine, and  Sambals can be made from vegetables, meat,
comprises a vegetable salad served with a poultry and seafood.
peanut sauce dressing.  Sambal Bajak (Bajak Chili Sauce)
 The salad usually comprises of:  Sambal Kacang (Peanut Sauce)
shredded or chopped green vegetables such as  Sambal Terong (Aubergine Sauce)
cabbage, cauliflower, green beans, watercress, and  Sambal Soto (Soto Chili Sauce)
bean sprouts; other sliced vegetables such as carrots  Sambal Kecap Manis (Sweet Soy Sauce)
and cucumber; peas; tomatoes;sliced boiled  Lilang Base Gede (Basic Spice Paste)
potatoes;peeled and sliced boiled eggs.  Base Be Siap (Spice Paste For Chicken)
 Sambal Terasi (Dried Shrimp Chili Sauce)
Satay  Sambal Bawang(Shallot Chili Sauce)
 Sambal Kecap (Sweet Chili Sauce)
 Thought to have originated in either Sumatra or  Base Be Sampi (Spice Paste For Beef)
Java, after which it spread to countries like  Base Be Pasih (Spice Paste For Seafood)
Thailand and Malaysia.  Sambal Sere Tabia (Fried Bird's Eye Chilies)
 Said to be a derivative of kebabs.  Sambal Matah (Raw Shallot & Lemongrass
 consists of chunks or slices of meat on bamboo Sambal)
or coconut leaf spine skewers grilled over a
wood or charcoal fire.
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Desserts  A green coloured liqueur from Indonesia.
 Made from bananas and tropical fruits.
 Primary desserts in Indonesia are fruit based.
 A traditional dessert is pisang goreng or fried The popularity of Indonesian cuisine is rising at
banana fritters. a fast rate and number of its fans increase every
 Tape Ubi- boiled cassava or sticky rice which has passing day.
yeast added to it and is fermented for several
days.A side product of the process is the light Indonesian cuisine is slated to take over Thai
alcoholic beverage known as ‘brem’. and Vietnamese cuisine as the cuisine to watch out
for.
 ·      Bubur Pulut Hitam (Black Rice Dessert)
 ·      Kue Mangkok (Cup cakes)
 ·      Lapis Legit (Multilayered Butter Cake) Indonesian cuisine is truly a cuisine from the
 ·      Kuping Gajah (Crisp Sweet Striped Cookies) tropics. It uses simple yet exotic ingredients and it
 ·      Biji Salak (Sticky Rice Cake in Brown Sugar is the perfect balance between Asian finesse and
Sauce) Western sophistication.
 ·      Getuk Lindri (Coconut Sweet Potato Cake)
 ·      Rujak Medan (Spiced Fruit Salad) ~End~
 ·      Pisang Goreng (Banana Fritters)
 ·      Sticky Rice Rolls
 ·      Stuffed Pancake Roll
 ·      Sweet Coconut Rice Balls

Beverages

 Although Indonesia is a Muslim country,

alcoholic beverages are widely available.
 The two popular beers are the locally brewed
Anker and Bintang.
 Other alcoholic drinks include Brem, rice wine;
Arak, rice whisky, and Tuak, palm wine all of
which are locally produced and readily
available.

Some other drinks include:

 Es Cendol: has a jelly-like consistency, green

pieces of tapioca, mixed with water or coconut
milk, and sweetened by brown sugar.
 Es campur (Mixed drink): somewhat similar to
cendol, but it contains a variety of things. In
addition to different kinds of tapioca products,
sometimes people different kinds of fruits like
avocado,jackfruit, etc.
 There are also various fruit juices available ,
from papaya to markisah (passion fruit) to
sirsak (Dutch durian).

Beverages – Pisang Ambon