A SHORT INTRODUCTION TO INDONESIAN CULTURE AND THE INDONESIAN KITCHEN

The Indonesian Republic is located between the Asian mainland near Malaysia and stretches for over 3000 miles to the Australian continent. It compromises of more than 13600 islands and has a population of 190 million people with varied ethnic backgrounds and religions. The Chinese greatly influenced the Indonesian cuisine because from the dawn of Indonesian history the Indonesians entertained Chinese royalty. The Indian and Arab styles of cooking found their way into Indonesian cuisine through the religious associations of Muslim, Indian, and Arab cultures. Three hundred years of Dutch presence in Indonesia and the close association between the Dutch and Indonesian peoples also left a mark on Indonesian cooking. In spite of all these outside influences, Indonesian cuisine in its various forms still retains features all its own.

The bulk of the population resides on the island of Java and Sumatra. It's from these islands that most recipes originate. No cuisine evolves in isolation, and it was not until the colonial era, the fifteenth and sixteenth centuries, that the islands began to develop and codify their foods so that one could refer to them as recipes. They were not written down but passed along within families and regions. The food varies from spicy indian curries, Hot Sate's on a stick, Light stir-fried vegetables chinese style to the more traditional Javanese dishes. An Indonesian meal usually consists of a main dish (chicken, meat, fish) with rice (fried or white).

Fortunately most ingredients are now available throughout the United States from Asian markets, supermarkets, or mail order houses. Although the most important piece of equipment in the Indonesian kitchen is the round, solid grinding stone, on which chilies, coriander seeds, and other spices are ground for long hours. Another utensil that the Indonesian cook cannot be without is the wok (kuali or wajang).

Indonesian cooking is one of Asia's and the world's great cuisines and can be approached in the American kitchen with an enthusiastic sense of adventure.

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