The sour notes in the cuisine come from tamarindand lime and the aromatics from shallots, ginger, galangal, pandan,turmeric, lemongrass and lime leaves. Some of the intense flavour inIndonesian food comes from very sweet and sour ingredients – suchas the thick sweet soy sauce called kecap manis, which is used incountless dishes. People eat either with their righthand or with a spoon and fork. Indonesiansbelieve in giving a "kick start" to their palate with the heat ofchilli and the sour crunch of pickles, so meals generally compriserice, sambal and pickles with small amounts of meats, seafood orvegetables, often in curry form. There are many types ofsambals, all of which combine a variety of chilli peppers withdifferent combinations of spices, fruits or vegetables. Sambals are also acornerstone of the cuisine and these chilli-based condiments may beeither freshly made or store-bought. It is a meal of stir-fried ricespiced with kecap manis (sweet soy sauce), shallot, garlic,tamarind and chilli and accompanied by other ingredients, mainlyegg, chicken, prawns or salted dried fish. Literallymeaning "fried rice", nasi goreng is considered the national dishof Indonesia and can be found everywhere from street hawker cartsto dinner parties or restaurants. There are many regionalspecialties in Indonesian, but wherever you are in Indonesia, mostmeals, including breakfast, are based around rice. Indonesian cuisine simple recipes are the right choice for you tryto create new dishes with delicious taste.
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