What do you know about Indonesian cuisine?!

What do you know about Indonesian cuisine?

I know that it is ABSOLUTELY delicious! It's light and refreshing, with complex flavors and a myriad of tastes & textures.

Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. Indonesian cuisine is as diverse as Indonesian culture, and has taken on culinary influence from many sources. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia's indigenous techniques and ingredients, at least in the Malay World parts, are influenced by India, the Middle East, China and finally Europe. The Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of Indonesia.

List of some popular Indonesian dishes:

Ayam Taliwang originated from Nusa Tenggara (east of Bali), chicken cooked in various spicy herbs and seasoning.

Bakmi Goreng (Fried Noodles) served with eggs, sometimes chicken, beef or seafood, with assorted vegetables such as thinly sliced carrots, (bok choi) or chinese cabbage.

Bakwan Malang (meatball noodle soup with fried wontons from city of Malang)

Buntut (Ox-tail) served in clear soup or roasted alone then served with barbecue sauce.

Gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce. The taste is sweet in Eastern Java and salty in Western Java. It's described in an indonesian hotel menu as Indonesian salad with peanut sauce)

Gudeg (raw jackfruit that cooked in a javanese traditional way that originated from Yogyakarta)

Gulai (Indonesian curry) characterised with yellow colour from turmeric and coconut milk.

Karedok(raw vegetables served with peanut sauce from West Java (It's close to East Java Pecel, but Karedok uses raw vegetables)

Ketoprak (almost the same with Eastern Java's gado-gado but with saltier taste. A popular dish from Western Java The main difference from Gado gado is that this food using bihun, a thin rice noodle)

Nasi Campur or Nasi Rames (Mixed Rice) rice with assorted vegetables and meat of choice.

Nasi Goreng (Fried Rice) steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables. The rice is made brown with thick and sweet soy sauce (kecap manis).

Nasi Kuning (usually eaten during special event. The rice is cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice). It is usually served with more variety of side dishes than nasi campur)

Nasi Padang (originated from Padang where most of the food involved coconut milk and heavy taste of chili. very wide selection of side dish)

Nasi Pecel Rice served with cooked vegetables and peanut sauce. The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. Taste best when eaten with fried tempeh and traditional cracker. Popular in East and Central Java.

Nasi Rawon Rice served with dark beef soup, originally from East Java. The dark color comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs.

Nasi Uduk Indonesian version of Nasi Lemak.

Opor Ayam chicken cooked in coconut milk. Traditionally consumed with Ketupat during the Iedul Fitri celebration in most region of Indonesia.
Pecel (a mixture of vegetables and traditional cracker with spicy peanut paste. Madiun and Blitar in East Java is popular for their pecel)

Rawon (a soup of beef. The colour is usually black due to "kluwek" used as the spice) Rendang chunks of beef stewed in coconut milk and chilli gravy.

Sate or Satay (skewered barbecued meat that usually had peanut sauce, or sweet soy sauce)

Sayur Asem (Sour Dish/Tamarind Dish) clear soup with assorted vegetables such as: (melinjo) or gnetum gnemon, melinjo leaves, sweet corn (still on the cobs), young papaya, peanuts, and tamarind.

Sayur Lodeh (Mixed Vegetables in Coconut Milk Stew)

Soto or Sroto or Coto (a soup of chicken or beef. Many types of soto have the color of yellow because turmeric is added as one of the ingredients. Soto in Jakarta uses coconut milk while in East Java doesn't)

Krengsengan (mutton sautee with sweet soy sauce aka kecap manis and petis udang, the Indonesian traslation for Black Shrimp Paste)

Tongseng (It's a kind like Krengsengan but the different is without Petis Udang added)

Babi Guling (Balinese-style roast pig; comparable to Hawaiian luau-style pig.

Betutu; Traditional Balinese dishes made from chicken or duck and usually has spicy tastes.

Lawar; A traditional Balinese accompanying cuisine for rice and other Balinese cuisine which consists of shredded unripe jackfruit, a liberal amount of pork skin bits and mashed with a plethora of herbs.