Indo Final

Indonesian Cuisine

 

 

Culturally Diverse Culinary 

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Origins   •

Influenced by many different cultures

•

China, Europe, Middle E

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Commonly Used Cooking Tools  Grinding Stone

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 Rice Cooker QuickTimeª and a decompressor are needed to see this picture.

 Wok

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Flavors of Indo • Candlenut 

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(Kemeri)

• Chillies  (cabai or  lombok)

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• Cinnamon  (kayu manis)

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Flavors of Indo (cont.) • Coconut  (kelapa)

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• Lemon  Grass  (serai)

• Rice 

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(Nasi)

 

 

Nasi Goreng (Fried Rice) • A staple among the People • Preparation

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Cooking • Ingredients • Directions

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• Serve

 

 

Sate Ayam (Chicken Satay) • Background • Ingredients • Directions

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• Serve  

 

Sambal Kacang (Peanut Sauce) • Ingredients • Directions • Serve with  Chicken Satay

 

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Let’s Eat!!

 

 

Bibliography 

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http://www.fas.org/programs/ssp/man/moremanpics/pakistan_flag.gif

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http://www.tasty­indonesian­food.com/index.html http://www.indochef.com/index.shtml

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http://img.alibaba.com/photo/51165340/Black_Jar_Rice_Cooker.jpg

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http://www.fresnodog.com/images/wok.jpg

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http://waynesword.palomar.edu/images/cannut4b.jpg

 http://www.danish­schnapps­recipes.com/images/ceylon­cinnamon.jpg

 http://schools.moe.edu.sg/CONCORDPS/LivingClassroom/images/resctr/vege_lemongras  http://img.alibaba.com/photo/104874491/Basmati_D_98_Rice.jpg  http://unofficialcook.com/wp­content/uploads/2006/02/NasiGoreng.png  

 

http://farm1.static.flickr.com/47/105596776_79e8ac0690.jpg   http://thespottedapron.files.wordpress.com/2008/05/peanut­sauce.jpg