Indonesian Street Food
Go to Kampung Indonesia (in the Restore Car Park). Indonesian cuisine is one of the most vibrant and colorful cuisines in the world, full of intense flavor. It is eclectic and diverse. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.
Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavours; most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Most of Indonesians favour hot and spicy food, thus sambal, Indonesian hot and spicy chili sauce with shrimp paste, is a staple condiment at all Indonesian tables. Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, sautéing, boiling and steaming.