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Rice has been an essential staple for Indonesian society, as bas-reliefs of 9th century Borobudur and Prambanan describes rice farming in ancient Java.

The ethnic diversity of Indonesian archipelago provides an eclectic combination - mixing local Javanese, Sundanese, Balinese, Minang, Malay and other native cuisine traditions, with centuries worth of foreign contacts with Indian traders, Chinese migrants and Dutch colonials. The diversity ranges from ancient bakar batu or stone-grilled yams and boar practiced by Papuan tribes of eastern Indonesia, to sophisticated contemporary Indonesian fusion cuisine. A rare instance is demonstrated by Javanese cuisine that somewhat has quite a well-documented culinary tradition. Indonesian cuisine has a long history-although most of it is not well-documented, and relied heavily on local practice and oral traditions. Rice farming has a long history in Indonesia.

Seven main Indonesian cooking methods are frying, grilling, roasting, dry roasting, sautéing, boiling and steaming.īas-relief of Karmawibhanga of 9th century Borobudur depicts a rice barn and rice plants being infested by mouse pestilence. Most Indonesians favour hot and spicy food, thus sambal, Indonesian hot and spicy chili sauce with various optional ingredients, notably shrimp paste, shallots, and others, is a staple condiment at all Indonesian tables. Indonesian dishes have rich flavours most often described as savory, hot and spicy, and also combination of basic tastes such as sweet, salty, sour and bitter. Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture. 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. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonise most of the archipelago.

Additionally, Indonesia's indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. Indonesian cuisine varies greatly by region and has many different influences. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia.

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