Cuisine Focus – Indonesian – Simple Ways, Simple Food

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Indonesian cuisine is merely a reflection of the country’s culture and ways. The people, to begin with, are very influential in terms of maintaining and upholding every known preparation and technique. If you are about to define Indonesian cuisine, it has been said that there is no real definition behind it, all because the cuisine represents diversity and foreign influences.

Historically speaking, Indonesia enjoys having constant relations with its neighboring countries. The country’s location and abundant resources are some of the reasons why the early inhabitants engaged in barter and trade. Some of the foreign influences are India, China and Middle East and these interrelations have affected the cuisine in the process. The Portuguese, Spanish and the Dutch also influenced the cuisine through newly-introduced crops and food items. In turn, the Indonesians also influenced other culinary practices through its local produce and native spices.

As a whole, Indonesian cuisine is seemingly represented by its regions. For instance, the Sumatran cuisine typifies the influences brought by the Indians and Middle Easterners, while the Javanese cuisine boasts of dishes that make use of indigenous items. The Chinese influence is also apparent in Indonesian cooking. Great examples are meat balls (bakso), lumpia (spring rolls) and noodles (bakmi).

Traditional dishes include Satay, Beef Rendang and Sambals. These dishes are also popular in other Asian countries like Malaysia. Tofu and Tempe, on the other hand, is a Javanese creation and is a local adaptation of soy-based food.

Ingredients Utilized in Indonesian Cuisine

Meat:

Chicken, Beef

Seafood:

Shrimps, Prawns, Squids, Crabs, Mussels, Clams, Anchovies

Vegetables:

Beans, Peas, Carrots, Cabbage, Cucumbers, Onion leeks, Potatoes

Grains:

Rice, Maize

Root crops:

Cassava, Root tubers

Sauces, Herbs and Seasonings:

Peanut sauce, Coconut Milk, Garlic, Shallot, Tamarind, Lemon juice, Lemon grass, Chili, Pepper, Soy sauce, Turmeric

Fruits:

Rambutan, Mangosteen, Jackfruit, Banana, Durian

Most of Indonesia’s customs are associated with celebrations and feasts. A great example of this is the Indonesian feast called Tumpeng. It is a cone-shaped rice dish surrounded by an array of other traditional dishes such as vegetables, beef in soy sauce (semur), liver in chili sauce (goreng ati), potato fritters (perkedel kentang) and many others.

Street food is considered part of Indonesian culture with noodles, meatballs and buns (bakpao) as common items. A vast selection of beverages is also sold in the streets along with desserts. Aside from being traditional and diverse, the Indonesians are also known as believers of faith. And since most of them are practicing Muslims, Pork is no longer consumed and used as ingredient.

In general, Indonesian cuisine is representative of its people and way of life. It incorporates new ingredients and does not close its doors to foreigners and guests alike. It has been said that cooking is like an avenue of faith and mind wherein differences are settled and left behind. It can also be true that simplicity is another dimension of Indonesian cuisine, because the people always keeps up with traditions and celebrates blessings through feasts and festivals. Still, regardless of its various elements, Indonesian cuisine manages to hold and unite its people amidst visible changes and times.

Authentic Indonesian Recipes

Beef Rendang

Recipe Source: indochef.com

Spicy Indonesian beef dish in an almost dry coconut sauce. Suitable as a main or side dish.

Ingredients:

500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.

Preparation:

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

Spicy Chicken Wrapped in Banana Leaves (Pepes Ayam)

Recipe Source: indonesianculinary.com

Ingredients :

500 g chicken breast, cut into small pieces
2 tbsp oil
2 salam leaves / bay leaves
1 stalk lemon grass
30 sweet basil leaves, chopped
3 tbsp sliced green onion
Banana Leaves

Spices :

2 candlenuts
1 tsp sliced turmeric
1 tsp sliced ginger
1 1/2 tbsp sliced garlic
2 tbsp sliced shallots
1 tsp salt

How To Make :

Blend all spices into a paste. Put oil in a pan saute the paste until fragrant. Add salam leaves and lemon grass. Put in the chicken and cook until a little dry, remove from the heat.
Add sliced green onion and sweet basil leaves, mix thoroughly.
Wrap the chicken in a sheet of banana leaf and seal, steam for about 30 minutes.
Serve in a serving dish.

Image Credit: voyagehotel.com

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