FOOD
Indonesian food is strong in flavors, with a delicious array of fish, unusual vegetables and fruits, and minimal meat. But only the brave should sample the chilies.
The food of Indonesia is influenced by the culinary traditions of diverse nations such as China , India , the Middle East and Netherlands . In fact, Indonesia cuisine is so varied that travelers can be assured of finding at least one dish that becomes a lifelong favorite. 
Mealtime for most Indonesians is a quick, private and non-social activity. In most Indonesian homes, the food is cooked in the morning to last the whole day. The prepared dishes are placed on the dining table at noon and again at dusk, and family members simply help themselves to a meal whenever they feel hungry. It is only on special occasions, such as on feast days or when having guests over, that the Indonesian family sits and eats together.
The Chinese influence in Indonesian cuisine is most evident in the use of stir-fried dishes cooked in a huge steaming wok, while Indonesia 's popular curries can only have originated in India . Marinated meat on skewers, known locally as sate, owes its heritage to the Middle Eastern kebab, while the rijstaffel (rice table) traces its roots to Dutch colonial times. In today's Indonesia , all of these various culinary traditions have blended and adapted to form regional cuisines on nearly every major island.
FIVE PILLARS OF THE CUISINE
Rice, coconut, banana, peanut and soya bean are the five pillars of Indonesian cuisine and it is almost impossible to find a meal that does not include at least one of these items. Rice is the staple food on most of the islands, particularly the more fertile Sumatra , Java and Bali . Other starches like maize, tapioca, millet and sago are eaten in the drier islands east of Bali and in smaller archipelagoes along the coast of Sumatra . In the islands of Roti and Savu, the staple food is sweet nutritious juice tapped from the lontar palm.
Coconut and coconut products are central to Indonesian cooking. Every meal includes this versatile palm nut prepared in a variety of ways. Coconut oil is the common cooking medium while santan (coconut milk) is used to thicken and add flavor to soups and curries and as a marinade for meats. Grated coconut is often added to various vegetable dishes to provide texture, flavor and an oil base. Fried shredded coconut is served as a condiment. Coconut is also a vital ingredient in Indonesian sweets.
Bananas can be eaten baked, fried or boiled, and are a popular snack. Even the banana flower is eaten as a vegetable and the leaves are used as wrapping material for steamed meat, fish and vegetables.
Peanuts form an integral part of most meals in the form of a sweet and spicy sauce served with sate, gado-gado (steamed vegetables) and a host of other dishes. Much of the protein in Indonesian food comes from soya beans. They are eaten boiled or fermented to make tempe (soybean cake) and tahu (soybean curd). Peanuts are also fried and tossed together with tempe , either as a snack or served as a side dish to a main meal.
Indonesians eat a large variety of vegetables. Most greens are picked wild and include tender tapioca, papaya and soya bean leaves, kangkung (water spinach), and bayam (Asian spinach). Indonesians do not eat much meat for the most part, although it is common to find a few dried fish alongside a mound of white rice. Among other things, the choice of meat is determined by cultural and religious factors.
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