Further to the east, seafood is a staple of the daily diet. These are either grilled or made into curries. In Bali, Irian Jaya and the highlands of North Sumatra and North Sulawesi pork dishes are specialties. As the population of Indonesia is majorly Moslem, pork is usually not served except in Chinese restaurants, non-Moslem regions and in establishments serving international cuisine. There is a wide array of tropical and sub-tropical vegetables to be found all year round.
Fruit is available throughout the year as well.
Some fruits such as mangoes and watermelons are seasonal, but most of the other fruits can be bought throughout the year, such as bananas, papayas, apples, pineapples, oranges, etc. Tea and coffee are found everywhere from fine restaurants to small village stalls. There are several breweries that produce local beer. For most of the population, meals generally consists of steamed white rice with side dishes of meat, chicken, fish and vegetables along with a glass of tea. There is such a wealth of variety in the Indonesian cuisine that one should sample specialties in each area.