Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture with some 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. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.
All varieties of Indonesian cuisine have a presence in Jakarta. The local cuisine is Betawi cuisine, which reflects various foreign culinary traditions. Betawi cuisine is heavily influenced by Malay-Chinese Peranakan cuisine, Sundanese and Javanese cuisine, which is also influenced by Indian, Arabic and European cuisines. One of the most popular local dishes of Betawi cuisine is Soto Betawi which is prepared from chunks of beef and offal in rich and spicy cow's milk or coconut milk broth. Other popular Betawi dishes include soto kaki, nasi uduk, kerak telor (spicy omelette), nasi ulam, asinan, ketoprak, rujak and gado-gado Betawi (salad in peanut sauce).
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