Indonesian Cuisine

A Nation of Islands
Rijsttafel, Sate, and Sambals

“Indonesia isn’t a country, it’s a happening.” — Christopher Lucas [1]

Garjda, Indonesia 14th cent.

Garuda, Indonesia, 14th cent.

Indonesia stretches from the Asian mainland towards Australia, like a jade necklace across the southern ocean.  The nation contains more than 17,000 islands, and its people represent several hundred ethnic groups, speaking many different languages.

Indonesia is an ancient country and its Continue reading

Rendang

Minangkabau Legacy
Jungle-Proof Meats

“CNN has named Rendang, a traditional dish from Padang, West Sumatra on the World’s 50 Most Delicious Foods, beating out French croissants and American donuts.” — Jakarta Post

The Minang ethnic group of Sumatra are known for their matrilineal society, the world’s biggest women-run social structure anywhere.

They are also famous for their elaborate folkways and evolved cultural patterns, including their food. One of their dishes may be the tastiest in the world, as CNN found. Continue reading

Edward Schafer and Spice Route Travelers — III

The Manila Galleon and the Third Route
Tomatoes, Chili Peppers and Beche de Mer

“Tang cookery sounds like modern Japanese cookery — plain food, sometimes raw, with few savory mixtures or interesting sauces.” — Edward Schafer

 

“The best of modern Chinese cooking developed in relatively modern times under the influence of foreign taste and customs, in particular those of India and the lands of the Desert and the Isles.” — Edward Schafer

Malayan on the Silk Road

Curly Haired Man, Malayan
Silk Road, Tang Dynasty

We sometimes forget how many of the foods we associate with Pacific Rim cuisines today were not native to much of the region in the oldest times and have migrated back and forth along the ancient trade routes. Continue reading