Indonesia's 17 thousand islands lie on both sides of the equator, and, despite their geographical separation, have common traditions in serving and preparing food. The exotic flavor combinations favored by Indonesians are a blend shaped by influences from neighboring cultures. Indonesian cuisine always amazes tourists. They find Chinese, Indian, Dutch and Portuguese roots in it. And for good reason, because all these countries directly interacted with Indonesia, leaving their mark not only in the cuisine, but also in the history of the islands. Of course, provinces create their own culinary traditions and dishes, adding different ingredients to them, but there are still more similarities than differences. Food hygiene in Indonesia Fortunately, modern hygiene standards have reached the islands in recent decades. However, this does not mean that local food, water and traditions are one hundred percent safe for guests. When choosing a place to eat, do not hesitate to ask locals or experienced tourists for advice regarding the cleanliness and reputation of the establishment. In Indonesia, there is even a “clean” title, which is awarded only to some catering outlets. And expensive restaurants don't always have it. Food served on a banana leaf. And they eat it exclusively with their right hand, without using utensils. The left hand, according to the ideas of the islanders, is unclean. A knife on an Indonesian table is “persona non grata,” although forks and spoons are still sometimes used there today. Before and after eating, the right hand should be washed in water with lemon. Features of national cuisine Indonesian cuisine is all about meat, lots of fat and spices. Seasonings are fried in oil before seasoning dishes to be grilled or sautéed. Spice paste is a national specialty. Soy and ginger sauce, black, white, red peppers, curry, tamarind, peanuts, ginger, soy, garlic are essential food components. Chili, onion, pandanus, thumeric, lime juice, lemon grass - there are countless spices and herbs in Asian dishes. The islanders also eat a lot of cinnamon, dark palm sugar, nutmeg, and cloves. The residents of Sumatra and the island of Sulawesi have a particularly hot diet.
Like any Muslim country, Indonesia does not use pork in its dishes. But chicken, shrimp, fish and other surprisingly tasty seafood are popular here. They are prepared as independent dishes, snacks and dressings. The basis of the Indonesian diet is unleavened nasi rice. It simply creates a neutral background for the main dish, which has a rich spice flavor. Rice is cooked in broth or banana leaves. Rice chips, noodles, pudding - all this is a reality of Indonesian cooking. Locals eat a lot of rice. They learned this from the Chinese, as well as the creation of sweet and sour flavors, so appropriate in dressings for meat and unsalted rice. Rice sweets are also often found on Indonesian tables.
An abundance of fruits and vegetables is also a characteristic feature of the local diet. Bananas, papayas, apples, oranges and pineapples are available all year round. Grains, sorghum, legumes, sago, and Jerusalem artichokes compete with rice in some places. Bean curd, beans in nut sauces, and fried noodles can be tasted on almost every island. The cuisine of the island of Java best suits the tastes of Europeans. But western Sumatra surprises with restaurants with national dishes and a unique interior. Indonesian main dishes

  • Lavar – chopped vegetables with fresh chicken, turtle or pork blood dressing.
  • Sate – fish skewers, can be with seafood, chicken, beef or lamb, vegetables fried over charcoal.

  • Nasi goren is literally fried rice mixed with vegetables and meat.
  • Bakmi goren – fried pasta.
  • Gado-gado - vegetable salad with spicy peanut sauce.
  • Tempeh - baked goods made from soybeans
  • Cup tea - fried assorted vegetables.
  • Babi guling - roasted suckling pig.

  • Jayan - rice cakes.
  • Bebek tutu – rice and duck baked in banana leaves.
  • Rujak is fruit dipped in a palm sugar-based sauce.
  • Fried locusts, fried frog legs.
  • Swallow's nests in broth.
  • Omelette with nuts and wabi herbs.
  • Fish or tuna puree, crabs baked in a banana leaf.
  • Shark fin soup.
Holiday dishes For Christmas, Indonesians stock up on fruit and rice desserts, fried rice, stir-fried chicken and coconut milk. For Europeans they prepare suckling pigs and national dishes. Appetizers, salads There are a lot of vegetables on the islands, which is why there are a lot of snacks made from them. A salad of cottage cheese, cucumbers, beans with a spicy dressing is seasoned with different herbs on different islands, so its taste may vary. Sate is often found in different variations, fried bananas pisang goreng. Tender bamboo shoots toge, banana pith, pickled mangoes, fried zucchini, grated coconut with spices. Sweet roti bread, eaten for breakfast with black coffee. Soups Europeans may find Indonesian soups thin. But, despite their wateriness, they are nutritious, thanks to meatballs, noodles, and vegetables.
Dessert Indonesia loves sweets! Crushed ice with soybeans and syrup (eskajang), natural fruit ice cream, rice puddings, sweet pies, fruit splendor - papaya, mango, durian, rambutan, pomelo, a sweet table capable of local cuisine will satisfy the most demanding tastes. Indonesian drinks Tea or coffee always completes lunch and dinner. Cold water and iced tea are drunk to smooth out the spiciness of food. But Indonesians rarely drink juices, preferring fresh fruits. Coconut milk, crush with beans and sweet syrup, Indonesian mandarin nectar (es-jeruk), air tebu - sugar cane juice, and ginger tea are popular.
There is little alcohol in the Muslim country, although in duty-free zones and in Sumatra, Papua, Sulawesi, Bali, and the Maluku Islands, alcohol is freely available at reasonable prices. The local alcohol is arak palm vodka, served with honey as a liqueur; bram - rice wine, similar to port; Tuak beer made from palm inflorescences.

Indonesia visa

When planning a holiday in Indonesia, you must first of all resolve the issue of a visa. Depending on how long you plan to stay there, the methods of completing documents will vary. We are going to Indonesia for a short time. Visa on arrival So, if you are traveling to Indonesia for a period of no more than 30 days, then there is no need to apply for a visa in advance - you will receive it upon arrival. VoA (visa on arrival), or visa on arrival, will be issued to you at any major airport in the country (in the cities of Jakarta in Java, Yogyakarta, Denpasar in Bali, Padang, Makassar, Manado and Solo in Sulawesi, Medan in Sumatra, Kulang and Surabaya, and on the island of Lombok, at seaports and land border crossings.

Climate in Indonesia

Due to its geographical location, Indonesia attracts tourists all year round. You can safely come here at any time and be sure that the weather will not ruin your vacation. Features of the climate in Indonesia The country has two climates: equatorial and subequatorial, which determine the differences in weather conditions in different parts of Indonesia. Thus, on the southern and eastern islands you will find the division into two opposite seasons, familiar to many countries in the region: the dry season and the rainy season.

Transport in Indonesia

A beautiful exotic country that attracts with luxury hotels, a variety of entertainment, and active recreation - all this is Indonesia. Among the many islands, there are those that tourists from all over the planet love the most - Bali, Java, Sumatra and others. According to one legend, the island of Bali was created by the gods, and subsequently generously gifted to mortals. Today, anyone who wants to relax like a real god can comfortably reach any of the resorts in Indonesia by air or sea, which, by the way, are not known for their affordable prices.

Greens and vegetables in Indonesia are still organically grown, not chemically processed, as in. We eat them raw and they always feel great. Here's what's here:

Indonesian fern. Called Paku. Locals told us that it is a “jungle vegetable,” a type of vegetable from the jungle. And also that they themselves tore this thing down in the jungle.

A tasty thing, albeit a specific one. I can’t eat much, but I’m drawn to it, and the smell is generally very attractive. In short, it’s a slimy thing, but you can only feel it when you tear off the leaves, but not when you chew it. It tastes like mushrooms. I wrote in detail about this fern.


A signature Indonesian green called Bayam. It is translated as spinach, but the taste is not at all similar. There are 3 subspecies - light green non-bitter, dark green with bitterness and purple.

This is a light green bayam without bitterness, slightly reminiscent in taste, but without cabbage notes.

Price: 1,000 rupees per bunch (such as in the photo) - 2.8 rubles.

And this is dark green bayam with a hint of bitterness. Its leaves are larger and also darker. This is the WILD version of bayam.

Purple Bayam. A different taste.

Raw mustard. Called Sayur Jijo(sayur hijo). I have never seen such mild mustard greens in my life! Cool stuff. You can eat without anything, because... not spicy, but with mustard taste. Usually sold already with yellow flowers.

Price: 1,000 rupees/bundle (2.8 rubles).

Another green similar to bayam. Not bitter or spicy, tasty.

Celery. Locally - seledri. It was in Indonesia that I fell in love with this greenery! Delicious. But parsley is not sold in markets in Indonesia, except perhaps in supermarkets somewhere, but sometimes local residents grow it for themselves. For example, those from whom we rent a house. True, they call it celery and do not see the differences. Indonesians don’t even distinguish mint from lemon balm; they call it in one word.

Price: 10,000 rupees for a large bunch (28 rubles). For some reason, celery is significantly more expensive in Indonesia.

Parsley grown by Indonesians near their homes.

Pak choi. Not the most frequent visitor to Indonesian markets, unlike everything before.

Price: 2,000 rupees/bundle (5.8 rubles).

Chinese cabbage (to the right of pak choy). I didn’t remember the price, because... They only took it once.

Kangkung. Its leaves are very tasty and the top sprouts too. But the rest of the stems taste okay, but snotty... so I personally find them disgusting. Comes in two colors.

Price: 5,000 rupees/bundle (14 rubles).

The international name of this plant is Ipomoea aquatica. Aka water spinach. It's better not to eat it, because... it grows in bodies of water, like rice, only in very dirty ones, one might say in garbage dumps, in poor soils, swamps. It accumulates heavy metals, our American friend Trevor told us about this: “kangkong can be grown in gross dirty water and get heavy metals. there is an dryland variety that has narrower leaves and that one is safe.” He also says that there is a dry-growing version of this plant, but in Indonesia only cancun grows in ditches. I myself have personally seen how this nasty thing grows... so we stopped eating it, although the leaves of the cancun are tasty.







Young beans called Kacang Panjang(kachan panjan). Translated as long peanut, it is actually a bean. Very, very tasty! Especially when she is very young, as in the photo - when the beans have not yet formed in her.

Price: from 3,000 to 7,000 rubles per bunch, depending on the size (from 8 to 20 rubles).



Another legume plant - Kecipir. It also tastes good, not pungent, not bitter, reminiscent of young peas.



Iceberg or whoever he is. It is extremely rare in Indonesian markets. Expensive compared to other greens.

For some reason this salad is also expensive and rare. Our American friend, who has lived in Thailand for more than 10 years, advises not to eat this salad greens, because... it is chemically used in all countries. "would avoid the lettuce as likely chemicals"

Astringent plant, fibrous. Unless you can add a couple of leaves. It’s just so tasteless, unlike everything before.

Moringa. In Indonesian daun kelor. This is a tree, only the leaves of its branches are edible. Bitter... Indonesians stew them, although moringa can be eaten raw, there are no negative feelings from it.

In local language they are called Tomato, very easy to remember. Not all of them are tasty in Indonesia and not all of them are bad. If we get lucky. Plus, you need to be able to choose. These tomatoes, which are in the photo, were incredibly tasty, almost like homemade Russian and Ukrainian ones! But then the same saleswoman had them that looked the same, but they were already tasteless... But in general, by the standards of Southeast Asia, Indonesia has tasty and good tomatoes! They are also good in Vietnam. In Thailand and the Philippines it is indescribably worse, in my opinion.

Cucumbers. In Indonesian Timun. In 99% of cases they are sold overgrown... Especially light green ones. And the dark green ones are younger, but they are not found often. I saw a lot of them in Lombok.

Pepper Chile(lombok) - that's why the Indonesian island is named after the chili pepper! Because there is a cult of pepper here. There are several varieties of Indonesian peppers, varying in color, size and spiciness. The smallest pepper is terribly hot, or rather spicy!! The long red thin one is moderately spicy, much less than the small one, but still spicy. Large red and green ones are generally not spicy, sometimes you come across only slightly spicy ones.

Yam(yams). In Indonesian ubi kaju. A relative of the sweet potato and potato, it is generally a root vegetable. But the most delicious of root vegetables for my taste! Tender, easy to chew, there is little noticeable starch in it. Cool stuff!

It's super delicious to eat yams with freshly prepared sauce. Cut raw yam into pieces and dip them)))

Zucchini (timun Jepang). Markets don’t always have them (depending on the season), but supermarkets always have them. There are small green zucchini, and there are these young zucchini. Price from 5,000 to 10,000 rupees/piece (14-28 rubles/piece).



Carrot. Surprisingly good. Juicy, tender, young, sweet.

We eat all of the above raw;) everything is good, only the slimy stems of Kangkung (Kakung) are somehow nauseating, so we don’t eat them, only the leaves.

What else is there in Indonesia:

— Corn (Jagung). Tasty, sweet, juicy, but we don’t eat it because it’s genetically modified... I think it’s no exception in this regard, but who knows.

- Mushrooms (Jamur) - only in supermarkets.

— Ginger (jahe)

— Lime (kapur). It can be large, it can be very small. With light and orange flesh.

— Cauliflower (Kembang kol)

- Broccoli

— Leeks (daun bawang) and other types of onions.

— Garlic (bawang putih)

— Mint and lemon balm (permen)

— Colored peppers

What Indonesia doesn't have is dill and okra. I really miss dill...

And sometimes you can find white radish/daikon (lobak) here.

Part of Indonesia.

There are many ways to get to know this country. If you have time to see the beautiful landscapes of Indonesia, then be sure to try the local cuisine.
As you know, food needs no introduction, its taste speaks for itself.

Below is a list of 10 Indonesian dishes that are truly worth trying. This is not a rating where some things are better and some things are worse. This is just a list of delicious dishes.

Indonesian satay

Satey is skewered meat cooked over charcoal. Juicy meat, topped with peanut sauce, is served with briquettes of rice boiled in palm or banana leaves (ketupat).

This national dish, which can be purchased from food stalls almost anywhere, has become one of the most recognizable among all Indonesian cuisines. But be careful, satay is so delicious that it is addictive.

Beef rendang

This dish originates from the city of Padang, Sumatra province. Padang's food is renowned for its spiciness and distinct flavors. You definitely have to try this dish. Beef rendang is somewhat similar to beef curry, but the Indonesian version lacks the broth.

This dish is highly prized because the meat becomes very tender when cooked, it literally melts in your mouth. Be sure to try this dish, popularly called the “Lord of Padang City” and tell others how delicious it tastes.

Fried rice

Indonesian fried rice has already taken the whole world by storm. Do you agree? Probably everyone has tried this dish at least once in their life. Fried rice can be eaten with anything: vegetables, chicken, seafood, whatever your heart desires.

The difference between Indonesian rice is that it is seasoned with a sweet, thick sauce called keycap, served with akar, in other words, pickled cucumbers and carrots. Nasi goreng (nasi goring - fried rice) is also one of the national dishes of Indonesia.

Nasi Rawon

Nasi rawon is a beef stew from the island of Java. The dish has a nutty flavor and a rich black color, thanks to the use of keluak nuts. The aroma of the meat is simply delicious. It is best to eat ravon with rice. It is both tasty and filling.

Sop Buntut or buffalo tail soup

The name speaks for itself. Although it is believed that the dish originated in the 17th century in London, the local version of the soup has always been popular in Indonesia. This is a healthy and satisfying dish. Buffalo tails are fried in a pan or grill and then added to the soup. Real jam.

Siomay

As you probably already guessed, almost all street food in Indonesia is prepared with the addition of nut sauce. Siomei is the Indonesian version of dim sum. The dish consists of dumplings stuffed with steamed fish.

It is served with steamed potatoes, cabbage, and eggs. Top everything with nut sauce. The most delicious siomei are sold by street food vendors with snack bars on bicycles. There is a steamer attached to the back of the bike so you can find them easily.

Indomie

Indomie, or instant noodles, is not the healthiest dish, but it is so delicious that you can't help but be tempted to try it. One pack of Indonesian noodles costs less than 10 rubles. Cooking takes the least amount of time, and now you are enjoying your noodles.

Noodles have an incredible variety of flavors. There is hardly anyone who has tried them all. If only because they always come up with some new taste. In any case, be sure to try Indomie, Indonesian noodles will not leave you indifferent.

Nasi Uduk

Nasi uduk is another national dish of Indonesia. The meat is placed around rice in coconut milk. The taste of the dish is reminiscent of nasi lemak from neighboring Malaysia. The difference is that nasi uduk is served with fried chicken, tempeh (a fermented food made from soybeans), chopped omelette, fried onions, and anchovies.

The whole thing is topped with a spicy sambal mixture and emping (small chips of melingjo fruit) is placed. Remember, smabal is an essential component; without it, the dish loses its charm. And one more thing, nasi uduk is eaten during lunch.

Sweet Martabak

Martabak is considered one of the favorite desserts. This is the Indonesian version of pancakes. Interesting fact, martabak is sold only in the evenings. You can choose chocolate, cheese or nuts as a filling.

Pempek

Last in order, but not to taste, is pempek or, as it is also called, empek. Pempek is made from fish and tapioca. The dish is especially popular in Sumatra, particularly in Palembang.

Pempek can come in all shapes and sizes. One of the most popular types is the kapal selam, or submarine, with an egg in the middle. The dish is seasoned with dried shrimp. It is served with kuka, a dark sauce made from vinegar, chili pepper and sugar.

Indonesia has a lot to offer from its varied cuisine across its 17,000 islands. Each part of Indonesia has its own culinary traditions and characteristics. They differ in cooking methods, ingredients, and food traditions.

Java Island Cuisine most adapted to European tastes (i.e. least exotic) - dishes are mainly prepared from vegetables, legumes, beef and chicken.

West Sumatra is famous for its national cuisine restaurants, which, in turn, are famous not only for their spicy, unusual cuisine, but also for their unique interior and service. In Bali, the tourist island paradise, you will find every kind of world cuisine that the most spoiled tourist could desire.

Indonesian Cuisine Recipes. Dishes for the holidays. National New Year recipes

First meal:

There are also quite exotic types of dishes. Thus, in the village of Tuban in the Indonesian province of East Java, pies made from earth are prepared. Locals scoop up muddy soil from rice fields and make cakes out of it. These pies are believed to be very healthy.

Cooking among Indonesians has given rise to many beliefs. For example, a young girl is not recommended to sing while cooking - otherwise she will get an old man as her husband. It is also believed that you can get rid of a strong burning sensation in the mouth after spicy food by repeatedly spinning the plate, and to avoid tears when peeling onions, it is enough to pierce one of the onions with a knife.

As is common in Asia, the main ingredient in most Indonesian dishes is rice ("nasi"). Residents of Indonesia consider rice to be the food of the gods and tell various legends about its appearance on earth - for example, according to one of them, a young man who went to heaven brought grains of rice from there in the cracks of his heels. Among the Batak tribe in Sumatra, the soul of a sick baby is retained with boiled rice - the rice is so tasty that, having tasted it, the soul will no longer want to leave the child, and he will definitely survive


Many travelers, without delving deeply into the “cuisine culture” of Indonesia, believe that besides “nasi goreng” - fried rice with various ingredients - there are no other traditional dishes. Of course, Nasi Goreng is the most traditional dish, and all the locals will praise and recommend it. But there are other traditional dishes that you should definitely try: "sate" - seasoned grilled meat, "gado-gado" - vegetable salad with peanut sauce, "bakmi goreng" ( "bakmi goreng") - fried pasta. And the Indonesian dish “rendang”, prepared from beef stewed for several hours in coconut milk, was generally recognized in September 2011 as the most delicious dish in the world according to the website cnngo.com. And the classic “Nasi Goreng” with chicken and egg took second place in the same ranking. These two dishes, according to the voting results, surpassed in taste such dishes as: Japanese sushi and noodles, Thai rice, Hong Kong dim sum, Chinese duck, Italian lasagna, American ice cream, French croissant, and other world delicacies.

Indonesians love various seasonings and sauces, which can be very spicy. Indonesian cuisine generally has a very spicy feel, with many specific flavors not known in Europe, or spices are used in a special way. An amazing infusion of aromas and spices creates the character of this cuisine.

All main national dishes are derived from seafood, traditional rice, spices, corn, sweet potatoes, and breadfruit. Salads are widespread. It should be noted that rice wine is one of the national drinks and, of course, real black coffee. The islands of the Indonesian archipelago are rightly called the spice islands. Black and white pepper, tamarind, cloves, nutmeg, cinnamon, hot red or green capsicum, peanuts, ginger, soybeans, garlic are essential components of hot seasonings that locals use in their cuisine.

Throughout the year, Indonesia amazes with an abundance of tropical and subtropical fruits and vegetables. Some fruits, such as mangoes or watermelons, are seasonal, but bananas, apples, papayas, pineapples, oranges and others can be eaten all year round. In general, Indonesians are very fond of products of natural origin - for example, coconuts, heart of palm, mango and breadfruit fruits.

Traditionally, food is served on a banana leaf and directly with the hand, but only with the right hand (the left hand is considered "unclean"). Before and after eating, wash your hand in a special vessel with water and a slice of lemon. For Europeans, they usually serve a spoon and fork, but not a knife.