Indonesia

Indonesia

Reported by:Raysun BondocRoger Alair Jr.

Indonesia is the worlds largest archipelagic state and has a total population of 245.6 million. It is located in Southern Asia between the Indian Ocean and the Pacific Ocean. Border countinues include East Timor, Malaysia, and Papua New Guinea. It has a tropical, hot, humid climate; more moderate in highlands. The terrain is mostly coastal lowlands; larger island have interior mountains. Muslims comprise 86% followed by Protestant 6%, Roman Catholics 3%, Hindus 2% and others 3%.

Introduction

• From the time that its Srivijaya kingdom commenced trading with China in the 7th century, Indonesia has been an important trade region with many foreign powers attracted by its wealth of natural resources.

• The Indian merchants brought with them the Hindu and Buddhist religions as well as curries and dried spices such as cardamom, cumin and caraway. Chinese traders and immigrants contributed Confucianism, soybean, noodles and the technique of stir-frying; while Arab traders and scholars introduced Islam, kebabs and Arabian spices.

Introduction

• The Europeans, meanwhile, fought amongst themselves for control of the Spice Islands of Maluku; and Spanish and Portuguese traders brought produce from the New World before the Dutch finally colonized Indonesia for three and a half centuries. During that time, they imported potatoes, cabbage, cauliflower, carrots, string beans and corn to remind themselves of home.

Introduction

Food Ways in Indonesia

• Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago. Many regional cuisines exist, often based upon cultural and foreign influences. Indonesian cuisine varies greatly by region and has many different influences. Throughout its history, Indonesia has been involved in trade due to its location and natural resources.

• Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine. Five main Indonesian cooking methods are goreng (frying), bakar or panggang (grilling), tumis (stir frying), rebus (boiling) and kukus (steaming).


• Some popular Indonesian dishes such as nasi goreng, gado-gado, sate, and soto are ubiquitous in the country and considered as Indonesian national dishes.

• Indonesia’s culinary ties are closet to Southeast Asian countries strongly influenced by India. Curries- highly spiced sauces often diluted with coconut milk and served with bite size bits of meat, fish and vegetables enliven the blandness of rice that is a staple in meals.

• Arab traders ultimately converted Java from Hinduism to Islam and experienced their culinary influence as well. Kebabs, marinated meat cubes threaded on skewers, were reinterpreted to become satay. Dill and fennel entered the repertoire of spices.


• Today Indonesia is the largest Muslim country in the world. Not surprisingly , goat and lamb are important meats. While pork, is forbidden. Pork is eaten only in Hindu Bali and within the Chinese Community.

• Chinese merchants and traders meanwhile added their own indispensable contribution to the cook pot. Indonesian food would be unrecognizable without the wok, stir-frying, the soybeans and noodles which thread their way throughout the cuisine in countless ways. Among their many vegetable, the Chinese brought mustard greens, mung beans, radish (daikon) and Chinese Cabbage.



Mung BeansMustard Green


Chinese CabbageRadish

• Some popular dishes that originated in Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also flavored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.



Satay

• Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.



Gulai and Kari bakmi


• The Dutch attracted by the nutmeg and cloves of Maluku, waged wars over the Spice Island and ultimately colonized the entire archipelago. Colonization caused much suffering, but added the finishing touch when it came to flavors. Chili peppers from Mexico added their unmistakable sting. Peanuts from the Americas provided sauces for satay and gado-gado. Cassava from the Caribbean and sweet potatoes from south America Furnished Maluku (the Molucas) and Irian Jaya (Indonesian New Guinea) with their staples.


Maluku map

Irian Jaya Map

Gado-Gado

• In this exotic world, Dutch Colonizers sought the flavors of home. They Imported cabbage, carrots, cauliflower, string beans, potatoes and corn, adding to the already vast array of vegetable. They also created an entertainment institution design to present scores of different dishes at a single sitting. Rijsttafels (rice table) might contain up to a hundred different dishes. Servants stood behind the chair to each guest ready to provide soothing morsels of each guest ready to provide soothing morsels when necessary to cool a burning palate.



Rijsttafels

• Rice is a staple for all classes in contemporary Indonesia, and it holds the central place in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals both as a savoury and a sweet food. The importance of rice in Indonesian culture is demonstrated through the reverence of Dewi Sri, the rice goddess of ancient Java and Bali. Traditionally the agricultural cycles linked to rice cultivations were celebrated through rituals, such as Seren Taun rice harvest festival.

• Rice is most often eaten as plain rice with just a few protein and vegetable dishes as side dishes. It is also served, however, as nasi uduk (rice cooked in coconut milk), nasi kuning (rice cooked with coconut milk and turmeric), ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip or rengginang (rice crackers), desserts, vermicelli, noodles, arak beras (rice wine), and nasi goreng (fried rice). Nasi goreng is omnipresent in Indonesia and considered as national dish.

Staple Food in Indonesia

• Other staple foods in Indonesia include a number of starchy tubers such as yam, sweet potato, potato, taro and cassava. Starchy fruit such as breadfruit and jackfruit and grains such as maize and wheat are eaten. A sago congee called Papeda is a staple food especially in Maluku and Papua. Sago is often mixed with water and cooked as a simple pancake. Next to sago, people of eastern Indonesia consume wild tubers as staple food.

• Many types of tubers such as talas (a type of taro but larger and more bland) and breadfruit are native to Indonesia, while others are introduced from elsewhere. Wheat, the base ingredient for bread and noodles were probably introduced from India or China; yam was introduced from Africa; while maize, potato, sweet potato, cassava and maize were introduced from Americas through Spanish influence and reached Java in the 17th century. Cassava is usually boiled, steamed, fried or processed as popular snack kripik singkong (cassava crackers). Dried cassava, locally known as tiwul, is an alternate staple food in arid areas of Java such as Gunung Kidul and Wonogiri, while other roots and tubers are eaten especially in hard times. Maize is eaten in drier regions such as Madura and islands east of the Wallace Line, such as the Lesser Sunda Islands.



Papeda, staple food of eastern Indonesia, served with yellow soup and grilled mackerel.

Indonesian food includes many vegetables as ingredients like this Sayur oyong made with Luffa acutangula

Ayam goreng Kalasan, from Kalasan, Yogyakarta.


Rendang daging, a beef, mutton or goat meat dish cooked with coconut milk

Grilling ikan bakar baronang in Mamuju, West Sulawesi.

• A number of leaf vegetables are widely used in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often sauteed with garlic. Spinach and corn are used in simple clear watery vegetable soup sayur bayam bening flavoured with temu kunci, garlic and shallot. Other vegetables like labu air (calabash), labu siam (chayote), kelor, kacang panjang (yardlong bean), terung (eggplant), gambas and belustru, are cut and used in stir fries, curries and soups like sayur asem, sayur lodeh or laksa. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. The similar mixed vegetables are also stir fried as cap cai, a popular dish of the Chinese Indonesian cuisine.

• Vegetables like kecipir (winged bean), tomato, mentimun (cucumber) and the small variety of peria (bitter melon) are commonly eaten raw, like in lalab. The large bitter melon variety is usually boiled. kecombrang and papaya flower buds are a common Indonesian vegetable. Urap is seasoned and spiced shredded coconut meat mixed together with vegetables, asinan betawi are preserved vegetables. Gado-gado and pecel are a salad of boiled vegetables dressed in a peanut-based spicy sauce, while karedok is its raw version.


• The most common poultry consumed is chicken and duck, however to a lesser amount, pigeon and wild migrating sea bird are also consumed. Various recipes of ayam goreng (fried chicken) and ayam bakar (grilled chicken) are commonly found throughout Indonesia. Other than frying or grilling, chicken might be cooked as soup, such as sup ayam and soto ayam, or cooked in coconut milk as opor ayam. Chicken satay is also commonly found in Indonesia. Popular chicken recipes such as ayam goreng kalasan from Yogyakarta, ayam bakar padang from Padang, ayam taliwang from Lombok, ayam betutu from Bali, and ayam goreng lengkuas (galangal fried chicken).


• Beef and goat meat are the most commonly consumed meat in Indonesia, while kerbau (water buffalo) and domestic sheep are also consumed to a lesser amount, since water buffalo are more useful to plough the rice paddies, while sheep are harvested for its wool or used as traditional entertainment of ram fighting. As a country with an Islamic majority, Indonesian Muslims follows the Islamic halal dietary law which forbids the consumption of pork. However in other parts of Indonesia where there are significant numbers of non-Muslims, boar and pork are commonly consumed. Dishes made of non-halal meats can be found in provinces such as Bali, North Sumatra, North Sulawesi, East Nusa Tenggara, Maluku, West Papua, Papua, and also in Chinatowns in major Indonesian cities. Today to cater for the larger Muslim market, most of the restaurants and eating establishments in Indonesia put halal signs that signify they neither serve pork or any non-halal meats, nor use lard in their cooking. With overwhelming Muslim population and relatively small population of cattle, today Indonesians rely heavily on imported beef from Australia, New Zealand and United States which often resulted in scarcity and raised prices of beef in Indonesian market.


• The meat can be cooked in rich spices and coconut milk such as beef, goat or lamb rendang, skewered, seasoned and grilled chicken or mutton as satay, barbecued meats, or sliced and cooked in rich broth soup as soto. Muttons and various offals can be use as ingredients for soto soup or gulai curry. In Bali, with its Hindu majority, the babi guling (pig roast) is popular among locals as well as non-Muslim visitors, while the Batak people of North Sumatra have babi panggang that is a similar dish. Wild boar are also commonly consumed in Papua. The meat also can be processed to be thinly-sliced and dried as dendeng (jerky), or made into abon (meat floss). Dendeng celeng is Indonesian "dried, jerked" boar meat. Raised rabbits are also consumed as food in mountainous region of Indonesia.


• In an archipelagic nation, seafood is abundant, and it is commonly consumed especially by Indonesian residents in coastal areas. Fish is especially popular in the eastern Indonesian regions of Sulawesi and Maluku, where most of the people work as fishermen. Both areas have a vast sea which brings them different kind of seafood. Popular seafood in Indonesian cuisine among others; tongkol or cakalang (skipjack tuna), tuna, ikan kembung (mackerel), bawal (pomfret), tenggiri (wahoo), bandeng (milkfish), kuwe (trevally), baronang (rabbitfish), kerapu (garoupa), kakap merah (red snapper), teri (anchovy), todak (swordfish), hiu or cucut (shark), pari (stingray), sotong or cumi-cumi (squid or cuttlefish), udang (shrimp), kepiting (crab), rajungan (blue crab), and kerang (mussel). Seafood is commonly consumed across Indonesia, but it is especially popular in Maluku islands and Minahasa (North Sulawesi) cuisine. Seafood are usually being bakar (grilled), rebus (boiled) or goreng (fried). Ikan bakar is a popular grilled fish dish that can be found throughout Indonesia. However another method of cooking like stir fried in spices or in soup is also possible. Ikan asin (salted fish) is preserved seafood through cured in salt, it is also can be found in Indonesian market.


• Fresh water fisheries can be found in inland region or area with large rivers or lakes. Fresh water fishes are popular in Sundanese cuisine of West Java, caught or raised in Lake Toba in Batak lands of North Sumatra, or taken from large rivers in Malay lands of Riau, Jambi and South Sumatra, or large rivers in Kalimantan. Popular fresh water fish among others; ikan mas (carp), gurame (gourami), lele (catfish), patin (pangasius), gabus (snakehead), sepat (trichogaster), betok (climbing gourami), nila (Nile tilapia), and mujair (Mozambique tilapia).


• "Rempah" is Indonesian word for spice, while "bumbu" is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes. Known throughout the world as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as pala (nutmeg/mace), cengkeh (clove), daun pandan (Pandan leaves), kluwek (Pangium edule) and laos (galangal) are native to Indonesia. It is likely that lada hitam (black pepper), kunyit (turmeric), sereh (lemongrass), bawang merah (shallot), kayu manis (cinnamon), kemiri (candlenut), ketumbar (coriander), and asam jawa (tamarind) were introduced from India, while jahe (ginger), daun bawang (scallions) and bawang putih (garlic) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine.

Spices and other flavorings

• In ancient times, the kingdom of Sunda and the later sultanate of Banten were well known as the world's major producers of black pepper. The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands with China and India. Later the Dutch East India Company controlled the spice trade between Indonesia and the world. The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced cabai chili pepper from the New World to the region in 16th century. After that hot and spicy sambals have become an important part of Indonesian cuisine. Sambal evolved into many variants across Indonesia, ones of the most popular is sambal terasi (sambal belacan) and sambal mangga muda (unripe mango sambal). Dabu-dabu is North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice. Traditionally prepared laboriously ground upon stone mortar, today sambals is also available as industrial processed products in bottles or jars. Terasi or belacan (shrimp paste) is also an important ingredients for flavouring, usually used in sambal, rujak, or various vegetables dishes.


• Soy sauce is also an important flavorings in Indonesian cuisine. Kecap asin (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own kecap manis (sweet soy sauce) with generous addition of palm sugar into soy sauce. Sweet soy sauce is an important marinade for barbecued meat and fish, such as satay and grilled fishes. Sweet soy sauce is also an important ingredient for semur, Indonesian stew.


• Coconuts are abundant in tropical Indonesia, and since ancient times Indonesians developed many and various uses for this plant. The broad use of coconut milk in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes - such as rendang, soto, Mie Koclok, sayur lodeh gudeg, and opor ayam - to desserts - such as es cendol and es doger. Soto is ubiquitous in Indonesia and considered as one of Indonesia's national dishes.

• The use of coconut milk is not exclusive to Indonesian cuisine. It can also be found in Indian, Samoan, Thai, Malaysian, Filipino, and Brazilian cuisines. Nonetheless, the use of coconut milk is quite extensive in Indonesia, especially in Minangkabau cuisine, although in Minahasan (North Sulawesi) cuisine, coconut milk is generally absent, except in Minahasan cakes and desserts such as klappertart.


• Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce.It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, gula jawa (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency. The secret to good peanut sauce is “not too thick and not too watery.” Indonesian peanut sauce tends to be less sweet than the Thai version, which is a hybrid adaptation. Gado-gado is a popular dish particularly associated with bumbu kacang, and is eaten across Indonesia.


• One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel. Gado-gado and Sate for example have been considered as Indonesian national dishes.Introduced from Mexico by Portuguese and Spanish merchants in 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chilies and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia.


Cooking Methods

• Most of common Indonesian dishes are named according to its main ingredients and cooking method. For example ayam goreng is ayam (chicken) and goreng (frying), which denotes fried chicken. Mie goreng is fried noodle, ikan bakar is grilled fish, udang rebus is boiled shrimp, babi panggang is roasted pork and tumis kangkung is stir fried water spinach. Cooking methods in Indonesian kitchen are goreng (frying) either in small amount of oil or deep frying with a lot of cooking oil, tumis (stir frying), sangray (sauteing). Roasting methods are bakar (grilling) usually employing charcoal, firewood, or coconut shell, panggang (baked) usually refer to baking employing oven. Other methods are rebus (boiling) and kukus (steaming).

Cooking Methods

• The fire used in cooking can be either strong fire or small fire for slow cooking. Cooking nasi goreng usually employ strong fire, while authentic rendang for example employ small fire for slow cooking of beef, spices, and coconut milk until the meat caramelized and all the coconut milk's liquid evaporates. Traditional Indonesian dapur (kitchen) usually employ firewood-fuelled kitchen stove, while the contemporary household today uses liquefied petroleum gas-fuelled stove or electric stove. The ingredients could be cutted in pieces, sliced thinly, or ground into paste. Cooking utensils are wajan (wok), penggorengan (frying pan), panci (cauldron), knives, several types of spoon and fork, parutan (shredder), and ulekan and lesung (stone mortar and pestle). Traditionally Indonesians uses stone mortar and pestles to grind the spices and ingredients into coarse or fine pastes, today most households might uses blender or food processor for the task. Traditional Indonesian cookingwares usually are made from stone, earthenware pottery, wood, and woven bamboo or rattan container or filter, while contemporary cookingwares, plates and containers uses metals, iron, tin, stainless steel, aluminum, ceramics, plastics, and also glass.

Cooking Methods

West JavaMain article: Sundanese cuisine•A textural specialty of Sunda (West Java) is karedok, a fresh salad made with long beans, bean sprouts, and cucumber with a spicy sauce. Other Sundanese dishes include mie kocok which is a beef and egg noodle soup, and soto Bandung, a beef and vegetable soup with daikon and lemon grass. A hawker favourite is kupat tahu (pressed rice, bean sprouts, and tofu with soy and peanut sauce). Colenak (roasted cassava with sweet coconut sauce) and ulen (roasted brick of sticky rice with peanut sauce) are dishes usually eaten warm.

Some Regional Dishes

Madura•Madura is an island on the northeastern coast of Java and administered as part of the East Java province. Like the East Java foods which use petis udang, Madura foods add petis ikan which is made from fish instead of shrimp. The Madura style satay is probably the most popular satay variants in Indonesia. Some of its popular dishes are Sate Ayam Madura(Chicken Satay with Peanut Sauce), Soto Madura (Beef Soup). Madura dishes are often saltier than other East Java foods.


BaliMain article: Balinese cuisine•Balinese cuisine dishes include lawar (chopped coconut, garlic, chilli, with pork or chicken meat and blood). Bebek betutu is duck stuffed with spices, wrapped in banana leaves and coconut husks cooked in a pit of embers. Balinese sate, known as sate lilit, is made from spiced mince pressed onto skewers which are often lemon grass sticks. Babi guling is a spit-roasted pig stuffed with chilli, turmeric, garlic, and ginger. Basa gede or basa rajang is a spice paste that is a basic ingredient in many Balinese dishes.


• Dutch influencesThrough colonialism, Europeans introduced bread, cheese, barbecued steak and

pancake. Bread, butter and margarine, sandwiches filled with ham, cheese or fruit jam, poffertjes, pannekoek and Dutch cheeses are commonly consumed by colonial Dutch and Indos during colonial era. Some of native upperclass ningrat (nobles) and educated native were exposed to European cuisine; This cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into Indonesian cuisine. Some dishes created during the colonial era were influenced by Dutch cuisine, including roti bakar (grilled bread), roti buaya, selat solo (solo salad), bistik jawa (Javanese beef steak), semur (from Dutch smoor), sayur kacang merah (brenebon) and sop buntut. Many pastries, cakes and cookies such as kue bolu (tart), lapis legit (spekkoek), spiku (lapis Surabaya) and kaastangel (cheese cookies) come from Dutch influence. Some recipes were invented as Dutch Indies fusion cuisine, using native ingredients but employing European pastry techniques. These include pandan cake and klappertaart (coconut tart). Kue cubit, commonly sold as snack at schools and marketplaces, are believed to be derived from poffertjes.

Some Foreign Influences


Kipsate met friet, Dutch take on Indonesian chicken satay, served with Peanut sauce, fried onions, kroepoek, friet, and mayonnaise.

• Chinese influencesMain article: Chinese Indonesian cuisineChinese immigration to Indonesia started in the 7th century, perhaps even

earlier. This migration accelerated during colonial times, thus creating the fusion of Chinese cuisine with indigenous Indonesian style. Similar Chinese-native fusion cuisine phenomena is also observable in neighboring Malaysia and Singapore as peranakan cuisine. Some popular Indonesian dishes trace its origin to Chinese influences such as; bakmi, bakso, bakpau, nasi goreng, mi goreng, tahu goreng, siomay, mpek-mpek , lumpia, nasi tim, cap cai, fu yung hai and swikee.


Siomay, popular Indonesian Chinese influenced dish.

HEALTH

Nutrition•Much carbohydrate intake in Indonesian cuisine comes from rice, while in eastern parts of Indonesia, yam and sago are common. Indonesian protein intake comes from bean soy products that are processed into tofu and tempeh. Chicken eggs, poultry and meats are also consumed. Most of the fat intake comes from cooking oil (coconut oil) of fried dishes, coconut milk, peanuts, as well as meats and offals.•Some Indonesian fruit and vegetable dishes such as fruit rujak, gado-gado, karedok, pecel, lalab, capcay, tofu and tempeh are known as healthy foods with low fat and high fiber. Tempeh, for example, is known to be a vegetarian substitute for meat. On the other hand some dishes, especially gorengan (deep-fried fritters) and those dishes infused or caramelized with coconut milk, such as rendang and gulai, might taste succulent but are rich in fat and cholesterol. The goat meat and offals cooked as gulai and soto are definitely categorized as unhealthy dietary choices as they are rich in saturated fat and cholesterol.

HEALTH

Food safety•The authentic traditional Indonesian home cooking is freshly made and consumed daily with minimal or no processed, canned or preserved foods, which means there is a minimal amount of preservatives and sodium. Most ingredients are bought fresh very early in the morning from local traditional markets, cooked around the late morning and consumed mainly for lunch. The leftovers are stored in the cupboard in room temperature to be heated and consumed again for dinner. Traditionally, Indonesian dishes are rarely stored for long periods of time, thus most of these dishes are cooked and consumed in the same day. Some exceptions apply to dried, salted, and processed food. For example, dry rendang may still be safe to consume for several days. Modern refrigeration technology is available in most households.

HEALTH

Hygiene•While most Indonesian grocery products and food served in mid to upperscale eating establishments maintain food hygiene standard ranges of hygiene levels from good to acceptable — regulated and supervised by Badan Pengawasan Obat dan Makanan (Indonesian Food and Drug Administration) — some warung traditional foodstalls and street vendors might have poor hygiene. The tropical microbes also might contribute to food poisoning cases, especially among foreigners during their stay in Indonesia. It is advisable to drink bottled or boiled drinking water, or choose cooked hot food instead of uncooked room temperatured ones sold by street vendors. For example, when consuming food sold by street vendors, consuming hot cooked mie ayam or soto is much safer than having gado-gado or fruit rujak.

HEALTH

ధన్య�వాదాలు�(Thank You)

Indonesia

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