Types of Food
Indonesian food has lots of different islands which making the food diverse, such as Bali, Jawa, Sulawesi, and Sumatra. Going there and try the food is highly recomended, and the following is the brief summary of its foods.
Balinese Food
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish.[1] Part of Indonesian cuisine, it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian. Balinese foods include lawar (chopped coconut, garlic, chili pepper, with pork or chicken meat and blood), Bebek betutu (duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers).
Javanese Food
Javanese cuisine refers to the food of the people of Java Island, Indonesia. The island of Java is multiethnic. Not all Javanese islanders belong to the Javanese ethnic group. There are other prominent ethnic groups too: Sundanese in West Java, and Madurese on Madura Island off East Java. These ethnic groups have their own distinctive cuisines. There are similarities in the two cuisines, but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar and more chili, possibly influenced by Madurese cuisine.
Sulawesi Food
Manado, the gorgeous capital of North Sulawesi, has not only stunned the global trekkers with its colorful underwater world, but the food with rich spices, seafood, and fresh vegetables, is something substantial to take notice of, especially for foodies. Although the weird ones like the grilled bats and rodents also play a major role in the local culinary, Manadonese cuisine always draws people’s interest – it has gained popularity through the entire Indonesia.
Sumatra Food
The cuisine of Sumatra has decisively conquered the rest of Indonesia. Places like Jakarta, Bandung, and even Bali have nasi Padang joints, named after the city in Sumatra that pioneered the dish. A Padang restaurant has even made the top ranks of Singapore’s best places to eat! The ubiquity of Sumatran cuisine is mainly due to the Minangkabau people’s good sense of taste and business. Migrant Minang families (a native ethnic group in Sumatra) have brought their delicious food all over Southeast Asia, building a strong culinary brand.
