From Wikipedia, the free encyclopedia.
Indonesian cuisine reflects the vast variety of people that live on the 13000 islands that make up Indonesia.
The main meal in Indonesia is usually served at midday. Most meals are built around a cone-shaped pile of the long-grain, highly polished rice. A meal may include a soup, salad, and another main dish. Whatever the meal, it is accompanied by at least one, and often several relishes that are called Sambals.
The most popular dishes that originated in Indonesia are common across most of Asia, with Satay's, Beef Rendang and Sambal's favoured in Malaysia and Singapore.
