Friday 22 March 2013

Posted by dewi rahma On 09:16
Sumatran cuisine, for example, often show the influence of the Middle East and India, such as the use of curry in a dish of meat and vegetables, while Javanese cuisine evolved from the native cooking techniques archipelago. Elements of Chinese culture can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls have absorbed the art of Indonesian cuisine.

Several types of dishes native to Indonesia also now be found in several countries in Asia. Popular Indonesian dishes such as satay, rendang and sambal is also popular in Malaysia and Singapore. Ingredients of soy-based foods such as tofu and tempeh variations, are also very popular. Tempe is considered as the original discovery of Java, local adaptation of fermented soybeans. Another type of fermented soy foods are oncom, similar to tempe but using different types of mushrooms, oncom very popular in West Java.

Indonesian food is generally eaten with cutlery spoon using a combination of the right hand and the fork in your left hand, though in many places (such as West Java and West Sumatra) are also commonly found to be eaten directly with bare hands.

At a certain restaurant or common household use hands to eat, such as seafood, traditional Sundanese and Padang restaurants, or shop tent pecel catfish and fried chicken typical of East Java. The place is usually also serves finger bowl, a bowl of tap water with a slice of lemon to give a fresh scent. A bowl of water should not be drunk, only used for washing hands before and after meals by using their bare hands.

Using chopsticks to eat prevalent in restaurants serving Chinese cuisine that has been adapted into Indonesian dishes such as noodles or chicken noodles with dumplings, fried noodles, and fried Shahe fen (fried flat noodles, char kway teow is similar).

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