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The rich diversity of Indonesian cuisine is an intriguing assembly of influences that crept into the world’s largest archipelago from near and far, resulting in some interesting variations, province to province. The impact of historical trade with China, the Middle East, India, Spain, Portuguese and the Netherlands and a colonial past have played a role in determining our culinary palette today.
Spices or rempah-rempah refer to dry spices such as cloves, nutmeg, coriander seed, cinnamon, fenel, candlenuts and many more. Bumbu is a mixture of more than two ingredients that refer to spices or fresh root spices, herbs, soya sauce, peanuts, shrimp paste or fruit.