Indonesia has one of the greatest culinary traditions in the world. The Indonesian cooking skills are largely based on influences from around the world. These influences are also indirectly recognized in the Indonesian cuisine. However, all foreign ingredients creative in their kitchen secrets. Each island / provinces has its own specialties. These influences have arisen because Indonesia lies at the crossroads of important trade routes between the Middle East and Asia, and it came in contact with many cultures and  the cooking and herbs. More info ....

Meat Poultry
In Indonesia is mainly beef and cheaper karbouwenvlees used in dishes that have the same way as beef is prepared. In addition, goat also eaten a lot. Veal is available, but is less often used. Also sheep and lamb belonging to this category. More Info

Fish
The country of Indonesia has a very large variety of fish, but also a large variation in the preparation: cooking, beacon, steaming, grilling, simmer (in various sauces), but also fish the fillings and as a separate dish, fried or prepared in the oven. More Info

Vegetables
No extensive Indonesian meal is complete without one or more vegetable dishes. Sometimes even a main course. Preparing and properly cooked vegetables requires a lot of care. Each method also asks its own way of cutting. The vegetables should never be overcooked, but still needs considerable "bite" will. So also the important nutrients better preserved. Indonesians love raw vegetables. In almost every meal is a dish with sliced raw vegetables on the table. 

Egg dishes
In Indonesian and chicken, duckeggs many processed for both main dishes as accompaniment. First there are the omelettes (Dadar), which in many ways be filled, but the eggs often boiled, poached or stewed in a spicy sauce. Especially the omelettes are generally fairly easy and quick to prepare without to much trouble something tasty on the table can continue.

Side dishes
The Indonesian cuisine is enormous dishes. Many are referred to in small quantities along with another dish to be eaten. The different types atjar (Indonesian pickles) hear it, and several variations with peanuts and other baked dry ingredients. Kroepoek is probably the best known. Many of the dishes can also bite equally between eaten at almost any time of day.

Desserts
Although Indonesians like to eat a snack in between, they are not a fans of cakes, biscuits and cakes as we know it. Almost every meal with fresh fruit decided. Moreover, dairy products in Indonesia is rather scarce and expensive. Sweet dishes and cakes are primarily as a snack. You want to close the meal with coffee?, Then of course it fits in pastry, such as cakes or bacon berdapan.