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The Indonesian government and the Ministry of National Tourism have just launched a new tourism development strategy: "Bringing Indonesian Cuisine to the World." This action program aims to boost tourism and attract 20 million international tourists to the "archipelago nation" by 2019.
Accordingly, the Indonesian Ministry of Tourism will collaborate with over 100 Indonesian restaurants worldwide to create a menu featuring the most distinctive dishes of the island nation, showcasing the finest in preparation and ingredients to introduce to international friends. Indonesian Minister of Tourism Arief Yahya hopes that Indonesian cuisine will become a formidable competitor to Thai cuisine in the future.
Let's explore some of the distinctive features of Indonesian cuisine to understand why Indonesia has chosen food as a central focus of its communication strategy.
The mark of spices
Indeed, diversity is not only found in the way Indonesian food is prepared but also in the way it is enjoyed. Spices are one of the most important elements in food preparation. In fact, in Indonesia, spices can contribute to the creation of new dishes with distinctive flavors. Besides typical spices like cloves, nutmeg, and peanut oil, Indonesians also enjoy using spices made from fresh herbs such as basil and lemongrass.
Chili peppers and red peppers are the main spices, present in all dishes, which is why Indonesian food is so intensely spicy. This spiciness comes from chili peppers, not the pungent spiciness of black pepper as in Indian dishes.
Typically, dishes are served with sambal – a salty sauce made from fresh chilies, similar to soy sauce or fish sauce in Vietnam – to enhance the flavor. There are many different ways to make sambal because in Indonesian families, daughters are often taught the traditional family recipe by their mothers.
A passionate way to enjoy food.
Indonesians have a habit of eating with their hands, so food is cut into bite-sized pieces to make it easier for everyone to enjoy. Spoons and forks are also commonly used in this country.
When hosting guests, Indonesians prepare meals in a very special way, with food arranged on a large platter in the center of the house. According to custom, if invited to such a meal, guests should not eat everything but leave a little of each dish to show that they are very full and that the meal was extremely delicious.
Indonesian specialties
RendangRendang is a dish originating from the Minangkabau ethnic group of Indonesia. Rendang is sometimes described as resembling curry. However, in reality, rendang is nothing like curry.
Rendang is typically made from beef slow-cooked with coconut milk and spices for several hours until everything is tender and blends together to create the desired consistency. Spices may include ginger, onion, galangal, turmeric leaves, lemongrass, and chili peppers.
Nowadays, rendang has been modified, with chicken or duck meat being used instead of beef.
SatayThis dish can be found anywhere in Indonesia. The meat used is usually beef or chicken. The meat is marinated with spices such as lemongrass, galangal, salt, and sugar, then grilled over hot charcoal.
The grilled satay skewers are golden brown, with the meat glistening with fat and emitting a fragrant aroma. They are served with diced onions and cucumber. The satay dish wouldn't be complete without the peanut dipping sauce.
Sasi gudegSasi gudeg is a specialty of the Yogja region in Indonesia. It's similar to Vietnamese jackfruit stew but more elaborately prepared. Young jackfruit is shredded and simmered with chicken, grated coconut, eggs, tofu, and various vegetables. Sasi gudeg offers a full range of flavors: the sweetness of the meat, the richness of the coconut, a hint of creaminess from the young jackfruit seeds, and, of course, the spiciness of Javanese chili peppers that spreads throughout the mouth.
Java fried noodlesNoodles are a favorite dish among Indonesians. Ordinary people can choose noodle dishes that suit their taste, while upscale restaurants will serve special stir-fried noodle dishes.
Generally, the noodles are made with grains grown in Indonesia such as rice, glutinous rice, mung beans, soybeans, etc. The noodles are soft and chewy, absorbing the rich flavors of the stir-fried spices and characteristic vegetables. Tourists should eat stir-fried noodles with the dipping sauce provided by the restaurant to fully appreciate the essence of the dish.
Soto SoupIt has quite distinctive ingredients. All the ingredients are crushed and finely ground before being cooked. Soto soup cannot be without characteristic ingredients such as corn oil, chicken or beef. In particular, Soto soup also has the added flavor of soy sauce. Soto is a hot soup, commonly found in Indonesian family meals.
Babi GulingThis is a traditional Balinese dish. It's made from roasted suckling pig and rice, marinated in a mixture of finely chopped spices including onions, garlic, ginger, turmeric, pepper, herbs, galangal, chili, lemongrass, etc., before being roasted over a high flame for 5 hours. The suckling pig is continuously and slowly rotated to ensure the meat is tender and flavorful.
Sate LititWhile quite similar to Vietnamese grilled pork skewers (nem lụi), Sate Lilit has several differences in its ingredient selection and preparation methods.
Peeled and deboned fish and shrimp are finely ground and marinated with spices such as salt, chili, herbs, and coconut milk, then wrapped around lemongrass stalks and grilled. Indonesians don't use charcoal for grilling; instead, they use coconut husks. Perhaps this is why Sate Lilit has such a unique flavor unlike anywhere else.
Nasi Goreng Fried RiceRanked second on CNN International's list of "50 Greatest Dishes in the World," Nasi goreng is the first dish you can't miss when exploring Indonesian cuisine. Unlike other fried rice dishes around the world, Nasi goreng is prepared with a combination of spices and sauces including tamarind, chili, eggs, and shrimp, resulting in a spicy and appealing flavor.
