Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavor. Many regional cuisines exist, often based upon indigenous culture and foreign influence. Indonesia has around 5,350 traditional recipes with 30 of them considered the most important.
Indonesian indigenous techniques and ingredients were influenced by India, the Middle East, China, and Europe especially Spanish in Portuguese in the eastern side of Indonesia. The Moluccas Island (Maluku) which famed as “the spice island” also contribute to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.
Indonesian cuisine often demonstrates complex flavor, acquired from certain ingredients and bumbu spices mixture. It often described as savory, hot, and spicy, and also combination of basic tastes such as sweet, salty, sour, and bitter. Indonesian cuisine also has it signature called Sambal, hot and spicy chili sauces with shrimp paste or terasi.
There are seven main Indonesian cooking methods : frying, grilling, roasting, dry roasting, sautéing, boiling, and steaming.
Indonesian cuisine goes worldwide since 2011 when CNN International announced 50 Most Delicious Food (Reader’s Pick), a worldwide online poll by more than 35,000 people. Rendang from West Sumatera is at the first position, followed by Nasi Goreng in the 2nd position, and satay at 14th position.