Indonesia

Culinary profile: Indonesia

an eclectic, sweet, and aromatic collection of local culinary traditions and a handful of ubiquitous favorites

Describing the Indonesian cuisine, or rather cuisines, in just a few blog paragraphs? Impossible! With 6000 inhabited islands, 365 different ethnic groups, different climate zones, religions, and culinary influences from all directions, the Indonesian cuisine is a flavorful ride of diversity. What you are about to explore here is just the tip of a very sweet and seasoned iceberg. From national classics as nasi goreng, rendang, soto soup, sate and gado gado to local dishes, once you have eaten Indonesian you’ll come back for more!

There are a few Indonesian classics that satisfy taste buds nationwide, and which are gaining more recognition beyond the archipelago. In 2013, a lineup of 30 dishes was unveiled, representing the essence of Indonesian cuisine. Tempung, a ceremonial rice dish shaped like a cone with smaller dishes surrounding it, emerged as the ultimate winner and was chosen as Indonesia’s national dish a year later. In 2018, the Ministry of Tourism and Creative Economy designated five more all-time favorites as national dishes. These were gado gado, rendang (coconut beef stew), nasi goreng (fried rice), sate (often referred to as satay in English), and soto soup. None of these dishes, however, are uniform. Each region or even household has its own recipe. Regions where these dishes were not prevalent have since adopted them as their own.

Rice (known as nasi) is undoubtedly the cornerstone of Indonesian cuisines. The cultivation of rice in lush paddies named sawas is a time-honored tradition, dating back centuries in the archipelago. Ancient bas-reliefs from the 9th century whisper tales of Java’s rice fields. But here’s where the magic happens: from this humble grain sprout iconic dishes like nasi goreng, nasi campur/rames, and nasi uduk (a cousin to the famous Malaysian nasi lemak), alongside culinary treasures like lontong (rice cakes) and lemper (a delicious rice snack). And that’s just the tip of the riceberg!

Besides rice, also noodles such as mie and bakmi are popular. Drenched in a delectably sticky, savory-sweet sauce, noodles dance with tender chicken, succulent prawns, crisp veggies, and those unmistakable egg ribbons. It’s a street food sensation that’ll have you coming back for more! For the vegetarians among us, fear not! Tofu (tahu) reigns supreme as both a flavor enhancer and meat substitute, loved by many. And then there’s tempe, the Java-inspired twist on tofu. The key difference? Tempe is crafted from cooked and fermented soybeans, pressed into a hearty cake, while tofu is born from soy milk, in a process reminiscent of cheese-making.

Indonesia reigns supreme as the spice kingdom. Among its treasures, the volcanic Moluccas stand as the crown jewel of the archipelago. With foreign powers vying for control of the spice trade, blood has been spilled in abundance. From these tumultuous times emerged coveted spices like cloves, nutmeg, and mace, now reigning as global conquerors. From here, popular spices like cloves, nutmeg, and mace have made their mark on the world. Many of these spices, along with many more, end up in a bumbu, the base for many Indonesian dishes. Bumbu is comparable to curry paste in Indian cuisine, although Indonesians prefer fresh ingredients over dried spices.

Other flavor enhancers include kecap manis, an Indonesian sweet soy sauce, terasi and santan (coconut cream). Oh and let’s not forget about sambal! Indonesian cuisine isn’t always fiery, but for those who crave heat, a dollop of sambal in your pan of on your plate does the trick. Sambal ulek, with its straightforward blend of peppers and salt, is just the beginning. Explore the endless varieties like the sizzling fried sambal goreng, the shrimpy one sambal bajak, or sambal manis, the sweet and spicy sensation.

Alright, let’s dive into the world of satay. This dish comes in a variety of flavors and styles. Think chicken (sate ayam), goat meat (sate kambing), the Balinese pork sate (sate babi) and even shrimp (sate udang). And let’s not forget about the sauces – from classic peanut sauce (with or without coconut) to spicy sambal or savory kecap. But here’s the kicker: each region of Indonesia has its own spin on this culinary masterpiece. So, if you’re on a journey through Indonesia, make sure to indulge in satay at multiple spots to experience the full spectrum of flavors! Common side dishes that go along with sate are serundeng, acar, buncis, kerupuk and lontong.

In summary, Indonesia is a true culinary treasure trove. The ultimate flavor sensations it offers are the result of the archipelago’s strategic location. For centuries, Indonesia has been a destination for Arabian missionaries, Indian spiritualists, Chinese traders, and Dutch colonists. Each contributed their own touch to the Indonesian cuisine, which is gradually gaining popularity worldwide.

Due to its geographical location, the cuisines on Sumatra, for example, are more heavily influenced by Arabic, Persian, and Indian cuisines than elsewhere. The Chinese and Dutch cuisines, particularly in urban areas such as Jakarta, Bogor, Yogyakarta, and Surabaya, have adopted local cooking methods. In Eastern Indonesia, similarities can be found with Melanesian and Polynesian cuisines, while in the isolated hinterlands of Papua, culinary habits have remained simple.

The Dutch have a special connection with Indonesia, especially in culinary terms. A true fusion cuisine emerged in colonial communities, known as Indo (Dutch-Indonesian) cuisine. This cuisine combines Indonesian, Chinese and Dutch culinary and belonged at foremost to the mixed (native and Dutch) Eurasian community. Dishes like semur/smoor, rijsttafel, brenebon/bruinebonen, lapis legit/spekuk/spekkoek, klappertaart, lumpia/loempia, and perkedel (from frikadel) are flavorful examples. While Indo cuisine became an integral part of Dutch cuisine after independence of Indonesia, these dishes are regaining popularity in the country of origin as well.

From the lush rice paddies of Java to the spice-laden markets of Sumatra, the Indonesian cuisine is a vibrant tapestry that offers a rich and varied gastronomic experience that captivates the senses.

Selamat makan!