Sunday, 22 April 2012

Indonesian Identities

Indonesian food is made up of regional cuisine influenced by a wide range of cultures and countries.  In Indonesia, food is most commonly eaten with a spoon or with ones first two fingers and thumb of the right hand.  (Most common in West Java and West Sumatra).  Chopsticks are uncommon except in Chinese or oriental food stalls.  




Food parcel consisting of plain rice, fried noodles, fried chicken, minced and fried onions and fish based sauce  wrapped in a banana leaf.  Food sold like this is very common and costs the equivalent of 80p.

Rice is an Indonesian person's favourite food.  Not only is it a stable part of the diet, but it is the diet.  Indonesian land is rich which bright rice fields, gathered, sold at the nearby food market and eaten three times a day.  Rice is often eaten plain alongside meat, fish based sauces or spices and often with noodles.





Rice fields


Indonesia is the home of sate.  These can be found in nearly every food market or nearby stall.  Sate (or what we call satay)  usually consists of chicken or pork.  The meat is either sliced into small pieces or minced with spiced then grilled.  Pork satay is more commonly found in Bali and other non - muslim regions.






Bakso: typically made of meat or fish balls in soup with noodles.



Stir fried vegetables dressed with bumbu kacang which means peanut sauce consisting of crushed peanuts, garlic, shallots, ginger, tamarind, peppercorns, lemonjuice, sweet soy sauce and water.  All these ingredients are crushed together using a pestle and mortar, essential component for cooking Indonesian food!


It was such a surprise in Bali to fall upon a chicken fight after wandering a temple. Around a little arena, they put two chickens to fight against each other and people bet on which chicken they think will  win.  Afterwards there are many food stalls selling satay, roast pork, roast chicken, vegetables, rice and other scrumptious things.