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Indonezijska kuhinja

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Indonezijska kuhinja odseva raznolikost pripadajočih kultur in tradicij. Prepoznavna je po začimbni bogatosti. Domorodske kuharske tehnike in sestavine so posledica trgovanja in vplivov izvirajočih iz daljnih področij Indije, Kitajske, Bližnjega Vzhoda in Evrope.

Večini indonezijcev je osnovno živilo riž. Ta v indonezijski kulturi zaseda izredno pomembno mesto, saj oblikuje pokrajino, se streže za večino obrokov in poganja gospodarstvo. Sam riž se imenuje nasi putih. Pogosto ga spremlja nekaj beljakovinskih in zelenjavnih jedi. Riž se streže v naslednjih oblikah: ketupat (riž kuhan na pari v pletenih košaricah iz kokosovih listov), brem (riževo vino) in nasi goreng (pečen riž). 

Za vzhodne predele Indonezije so bolj značilni koruza, sago, kasava in sladki krompir. Sago je škrob v prahu iz procesiranega sržena mehkih in spužvastih celic najdenih v notranjosti drevesnega debla palme sago (lat: Metroxylon sago). Sago se  ponavadi pripravlja v obliki palačink, ki se jedo z ribjimi in zelenjavnimi prilogami.

Ker je njena obalna linija strateško umeščena med dva oceana, Indonezija uživa izobilje morskih rib in drugih morskih sadežev. Podobno je zaradi mnogih jezer in rek na voljo tudi obilo sladkovodnih rib. Zato ni čudno, da indonezijcem glavni beljakovinski vir predstavljajo ribe. Ribe se pripravljajo dimljene, na žaru, pečene in kuhane. 

Poleg mesa in rib je pomemben beljakovinski vir tudi soja. Jedi osnovane na tofuju  kot na primer tahu (tofu) in tempe so v Indoneziji zelo priljubljene. Tempe je pravzaprav indonezijskemu tropskemu podnebju prilagojen tofu. Jed je edinstveno indonezijska. Proizvaja se ga z nadzorovanim postopkom fermentacije, ki sojina zrna veže skupaj v obliko tortic. Fermentiran tofu vsebuje več beljakovin, dietnih vlaken in vitaminov kot navadni tofu. Pripravi se ga tako, da se ga nareže na majhne koščke, namoči v slani omaki in popeče do zlato-rjave barve. Lahko se ga je samega ali v družbi čilija.

Morda najslavnejša indonezijska priloga je sambal. Narejena je iz raznih začimb vključujoč čili, čebulo z zelenjem, česen in trasi (pasto iz kozic). Pogosto se jo uporablja za kuho rib, zelenjave in mesa.

Tudi sadje je pomemben del indonezijske prehrane. Običajno se ga postreže svežega, v obliki posladka, želeja ali rujak-a (mešano sadje z začinjeno omako). Tropsko sadje kot so banana, papaja, kokosov oreh, ananas, nangka in salak so na voljo na vseh otokih. Sezonsko sadje kot so melona, mangostin, rambutan in durijan so tudi na voljo. 

Glavni obrok se tradicionalno postreže opoldne. Zjutraj pripravljena hrana se postavi na plano za ves dan. Člani družine si jo nato z žlico postrežejo sami ter jo z desnico pojejo. Danes uporabljajo vilice in žlice. 

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