INDONESIAN FOOD & CUISINE
The staple food of most of Indonesia is nasi or rice. Fish is also an important feature in the Indonesian diet and is usually taken fresh, salted, dried, smoked or as a paste. Coconut is abundant and is produced for cooking oil while its milk (the juice from the white meat) is an ingredient for many dishes. Spices and hot chilli peppers are the essence of most cooking.
Each province has its own cuisine, which varies in the method of cooking and ingredients. Most common nationwide are sate (skewered grilled meat), gado-gado (vegetable salad with a peanut sauce), nasi goreng (fried rice) and bakmi goreng (fried noodles). There is a wide variety of tropical and sub-tropical fruits and vegetables all year round.