Indonesian Chinese cuisine
From Wikipedia, the free encyclopedia
| This article is part of the series: |
|---|
|
|
|
|
| [edit] |
Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese dishes modified with addition of chili, santan (coconut milk) and spices form a new Indonesian Chinese cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nyonya cuisine by the Peranakan.
The Indonesian Chinese cuisine also vary with locations. For example in different parts of Java the dishes are adapted to local culture. In eastern Java, the food tend to be much more sweet. In Medan, North Sumatra for example more traditional Chinese style can be found.
There are different style of Chinese food in Indonesia:
- New style Chinese food with chefs from China, Hongkong or Taiwan.
- Chinese food from traditional dishes, such as the Teochew, Hokkian, Hakka dishes.
- Chinese-Indonesian food with recipes borrowed from Dutch and other European cuisine as well as local cuisine.
- Chinese dishes adapted to the local taste, such as replacing pork with chicken or beef to make it halal
Some of the typical Chinese Indonesian Food:
- Bakmi, noodle which is adapted to different styles and regions. Even each city has its own recipe for noodles or mie, eg. Bakmi Bandung, Bakmi Medan, Bakmi Makassar, Bakmi Bangka, etc.
- Nasi goreng, Mee goreng. Fried rice or noodle with spices and chili darkened with kecap manis.
- Cap Cai, came from Hokkian word literally means Ten kind of vegetables. A stir fried mixed vegetables with chicken.
- Tahu Goreng, fried Tofu with peanut sauce and chili.
