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INDONESIAN CUISINE
Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. Indonesian cuisine is as diverse as Indonesian culture, and has taken on culinary influence from many sources. Indonesia's indigenous techniques and ingredients, at least in the Malay World parts, are influenced by India, the Middle East, China and finally Europe. In western and central Indonesia the main meal is usually cooked in the late morning, and consumed around midday. The same dishes are then re-heated for the final meal in the evening. Most meals are built around a cone-shaped pile of long-grain, highly polished rice. A meal may include a soup, salad (or the more commonly sauteed vegetables with garlic), and another main dish. The most popular dishes that originated in Indonesia are common across most of Asia, with beef and sambals favored in Malaysia and Singapore. Soy-based dishes such as variations of tofu and tempeh are also very popular. In fact, tempeh is an adaptation of tofu to the tropical climates of Indonesia.In most cities it is common to see Chinese dishes such as buns and noodles sold by street vendors and restaurants alike, often adapted to become Indonesian Chinese cuisine. Street and street-side vendors are common, in addition to hawkers peddling their goods on bicycles or carts. For example, the bakso seller will hit the side of a soup bowl, wheras mie ayam is announced by hitting a wood block.
So-called 'Padang' restaurants (Rumah Makan Padang) are found in many parts of Indonesia. These restaurants serve the cuisine of the Minangkabau people. Padang food is typically spicy, a favorite being Beef Rendang. Indonesian meals are commonly eaten with combination of spoon in the right hand & fork in the left hand, although in many parts such as West Java it is also common to eat with your hands.
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