The indonesian

Indonesian cuisine is slightly different from other cuisines in the East, but at the same time it very jealously protects its traditions and national features. The main feature of Indonesian cuisine is the relatively small amount of spices used to prepare local dishes. Although it's not so much about the amount of spices and not their variety, the names of spices in the recipes of Indonesian cuisine are enough, but in their quality.

The main condiments in Indonesia are cardamom, ginger, muscat, turmeric and coriander. Hot chilli is not as popular here. That is why Indonesian cuisine is much less spicy than traditional dishes of other peoples of the region. Spices in Indonesian cuisine are used surprisingly masterly, while creating unique and unique taste combinations.

The geographical location of Indonesia, such as the presence of a large number of islands, led to the peculiarities of national cuisine. Each island has its own customs regarding cooking. As an example, the following regions can be cited. Sweet soy sauce is very popular in Java, it is added to almost every dish. In Bali, the cuisine is more spicy and spicy by using more condiments. In Sumatra, they love coconut milk very much. It was it that became the basis of many dishes characteristic of this island.

The main food of Indonesians throughout the history of civilization was fig. Rice has always been revered by the food of the gods. Even the emblem of the country depicts inflorescences of rice, this speaks of the exceptional importance of this culture for Indonesians. Rice in Indonesian culture is an indispensable attribute of many rites that accompany a person throughout his life.

The traditional dish of Indonesian cuisine is "nasi goreng, " which means "fried rice. " In addition to rice, this dish includes meat in hot sauce, as well as shrimp and vegetables. This dish is unusually popular in Indonesia, it is eaten at any time of the day.

One of the most popular meat dishes of Indonesian cuisine is "sate. " This is a type of kebab on wooden sticks, which are prepared from various types of meat, and in addition, from fish and shrimp.

All sorts of sauces and marinades are served to this dish, which are replete with Indonesian recipes. For example, soul sambal, a hot sauce made from chili peppers, has become world famous. There is a variation on the sambal recipe when it is made with pre-salted chilli and then sautéed nuts and shrimp paste are added.

Of great importance in the Indonesian culinary tradition are the religious views of local residents. Indonesia is a predominantly Muslim country, so pork is rarely cooked here, but recipes using pork are still found. In addition to pork, you can often find chicken or fish in Indonesian dishes. The recipe for baking them in banana sheets is especially popular.

On banana leaves, dishes are very often served at the table. Indonesians traditionally eat food with their right hand. Tourists may be served a fork or spoon, but never a knife. A huge amount of fruit is growing in Indonesia. Many of their names are real exotics for an unusual European ear. But still, the most popular fruits here are watermelons and bananas, their locals eat all year round and in large quantities.

Traditionally, food that seems too spicy is washed down with cold ice water, as well as ginger tea, coconut milk, as well as a local sugarcane drink. In Indonesia, they love sweets very much. The national dessert, of course, is all sorts of fruits, but there are a lot of different pies and cakes.

Indonesian cuisine is a very variable and multifaceted cuisine, but still the traditional dishes and culinary preferences of Indonesians, known since ancient times, have reached us almost unchanged.