Indonesian cuisine is a reflection of the diverse cultures and traditions from archipelago comprising some 6,000 islands and holds an important place in the national culture of Indonesia in general, and almost all Indonesian cuisine rich with flavor comes from spices such as nutmeg, pepper, key retrieval, galangal , ginger, kencur, turmeric, coconut and palm sugar followed by the use of cooking techniques and ingredients according to indigenous traditions, there is also the influence of trade coming through such as India, China, Middle East, and Europe.
Basically there is not one singular "cuisine of Indonesia", but rather, the diversity of regional cuisine influenced locally by Indonesian culture and foreign influence. For example, rice is processed into white rice, a diamond or a rice cake (steamed rice) as a staple food for the majority of the population of Indonesia to the eastern However the more commonly used also corn, sago, cassava, and sweet potatoes. Shape the landscape of the presentation is generally presented in the form of mostly Indonesian food staple with side dishes of meat, fish or vegetable side dish.
Throughout its history, Indonesia has been involved in world trade due to its location and natural resources. Cooking techniques and authentic Indonesian food grown and subsequently influenced by the culinary arts of India, the Middle East, China, and eventually Europe. Spanish and Portuguese traders brought various foodstuffs from the Americas long before the Dutch managed to control Indonesia. Maluku Islands are eminent as the "Spice Islands", also donated herbs native to Indonesia to the world of culinary arts. Culinary arts eastern Indonesia region similar to the art of cooking Polynesia and Melanesia.
