HISTORY OF INDONESIAN DISHES

Indonesian cuisine has a long history—although most of it is not well-documented, and relied heavily on local practice and oral traditions. A rare instance is demonstrated by Javanese cuisine that somewhat has quite a well-documented culinary tradition. The diversity ranges from ancient bakar batu or stone-grilled yams and boar practiced by Papuan tribes of eastern Indonesia, to sophisticated contemporary Indonesian fusion cuisine. The ethnic diversity of Indonesian archipelago provides an eclectic combination — mixing local Javanese, Sundanese, Balinese, Minang, Malay and other native cuisine traditions, with centuries worth of foreign contacts with Indian traders, Chinese migrants and Dutch colonials.

MAGIC OF INGREDIENT

Let's notice the fresh herbs and multitude of spices used in Indonesian cooking, it truly is a huge contributing factor as to why Indonesian cuisine is so flavorful and exciting to eat. It is difficult to categorise Indonesian food because it draws from hundreds of cultures, all with their distinctive preferences for taste. It uses every ingredient available to the most fertile tropical islands in the world, islands so famous for their rich endowment of flavours they were once known as the Spice Islands.

LOCATION TO VISIT THE DISHES

City of Jakarta

Jakarta, Indonesia's massive capital, sits on the northwest coast of the island of Java.

Bali Island

A magical blend of culture, people, nature, activities, weather, culinary delights, nightlife, and beautiful accommodation.