Indonesia is in the largest archipelago in the
world with over a thousand islands, 17,508 to be precise, spread in an
area between the Asian continent and Australia, and between the Pacific
and the Indian oceans.
As in the rest of Asia, Indonesian food is heavily
based on rice, supplemented by vegetables, a little bit of fish and once
in a while, meat and eggs. Indonesian cuisine is known for its combination
of contrasting flavors and textures, its influences having originated in
all corners of the world. Each culinary art of foreign origin can be
distinguished in Indonesian cooking, yet each is blended creatively with
the islands' own cooking secrets. Each province or area has its own
cuisine, which varies in the method of cooking and the ingredients used.
As the population of Indonesia is
predominantly Moslem, pork is usually not served except in Chinese
restaurants, non-Moslem regions and places serving international cuisine. The most popular dishes in Indonesia are: gado-gado,
salad with peanut sauce; nasi goreng, fried rice; bakmi goreng, fried
noodles; and sate, skewered grilled meat.
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