INDONESIAN

Indonesian cuisine is diverse, in part Because Indonesia is composed of approximately 6.000 populated islands of the total of 18.000 in the world's largest archipelago. Many regional cuisines exist, Often based upon cultural and foreign influences.Indonesian cuisine varies greatly by region and has many different Influences.

Throughout its history, Indonesia has been INVOLVED in trade due to its location and natural resources. Additionally, Indonesia's indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of thearchipelago. The Indonesian islands The Moluccas (Maluku), roomates are famed as "the Spice Islands", also Contributed to the introduction of native spices, such as cloves andnutmeg, to Indonesian and global cuisine.

Some popular Indonesian dishes such as nasi goreng, gado-gado, sate, andsoto , are ubiquitous in the country and Considered as Indonesian national dishes.

Sumatran cuisine, for example, has Often Middle Eastern and Indian Influences, featuring curried meat and vegetables such as goulash and curry, while Javanese cuisine is more indigenous.

  The cuisines of Eastern Indonesia are Polynesian and Melanesian Similar to cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: asbakmi such foods (noodles), meatballs (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.