Indonesia is the finest destination you should not miss if you want to experience the most diverse taste map in the World with its colorful, vibrant foods characterized of intense flavor.
Indonesia cuisine varies from Sumatra food usually salty, spicy, with heavy utilisation of the meat and many influences from Middle East and India, trough Javanese food with its sweet delicacies such as nasi gudeg, to Balinese food a mix of savory, hot, spicy combined with sweet, salty and bitter taste, passing through a thousand intermediate steps.
A common element of Indonesian food is the great use of spices that is made and which season almost all the preparations. Balinese famous 8-spice is made with white pepper, black pepper, coriander, cumin, clove, nutmeg, sesame seed, and candlenut.
The dishes are prepared in various classic ways: grilled, steamed, fried, roasted and sautéed and also boiled in coconut milk. Generally the main course is based on steamed rice and side vegetables, with soup, meat or fish. At the base of all traditional dishes, usually there is rice, called “nasi”. Rice accompanies almost every course and for the Balinese culture in particular is very important, so much so that the Balinese rice varieties (red, black, white and yellow) are considered sacred.
An interesting culinary curiosity of Indonesia are street vendors. The numerous markets, located along the busy streets, open day and night, for breakfast, lunch and dinner, offer a huge variety of delicious ethnic dishes that can hardly be tasted in restaurants.
The food is exposed on stalls, baskets or carts; the customers can observe the preparation of the dishes directly on the spot.