Indonesian Cuisine

Rise is the main diet of many Indonesians and most people eat it at least twice a day, served with a side dish of meat and vegetables. But on some islands it is replaced by corn, sago, cassava and sweet potatoes. The national cuisine of Indonesia is rather unique because of a wide use of various spices. The hot red and green peppers are often included in salads and vegetable dishes. Coconuts are also widely used for cooking. The seafood is fully represented in Indonesian cuisine. The locals eat freshwater fish, lobsters, oysters, prawns, shrimp, and crab. Being in Indonesia try some local specialties. Sate (parts of beef, fish, pork, chicken or lamb cooked on hot coals), the dish of west Sumatra Rendang (buffalo coconut curry), the national salad of Java Gado-gado (raw and cooked vegetables mixed with peanut suckling pig).