Chinese Indonesian cuisine

Chinese Indonesian cuisine(Indonesian:Masakan Tionghoa-Indonesia,simplified Chinese:印尼中华料理;traditional Chinese:印尼中華料理;pinyin:yìnní zhōnghuá liàolǐ;Pe̍h-ōe-jī:Ìn-nî Tiong-hôa Liāu-lí) is characterized by the mixture ofChinesewith localIndonesian style.Chinese Indonesians, mostly descendant ofHanethnicHokkienandHakkaspeakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such askecap manis(sweet soy sauce),palm sugar,peanut sauce,chili,santan(coconut milk) and localspicesto form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as inMalaysiaandSingapore, known asNyonya cuisineby thePeranakan.
Chinese influencesare evident inIndonesian food. The Chinese cooking style that has influenced Indonesian cuisine was mainlyHokkien cuisine.Popular Chinese Indonesian foods includebakmi,mie ayam,pangsit,bakso,lumpia,kwetiau gorengandmie goreng.
Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantoneseloanwordsused for various dishes.Words beginning withbak(肉) signify the presence of meat, e.g.bakpau("meat bun"); words ending withcai(菜) signify vegetables, e.g.pecai("Chinese white cabbage") andcap cai("mixed vegetables").Alsomiormie(麵) signifynoodleas inmie goreng("fried noodle").
Most of these loanwords for food dishes and their ingredients are Hokkien in origin and are used throughout the Indonesian language andvernacularspeech of large cities.Because they have become an integral part of the local language, many Indonesians and ethnic Chinese do not recognize their Hokkien origins. Some of popular Indonesian dishes such asnasi goreng, mie goreng, bihun, kwetiau,lumpiaandbakpiacan trace their origin to Chinese influence. Some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, thestaple foodof most of the country.
Chinese influence is so evident in cities with large Chinese settlements since colonial era, especially in Jakarta, Cirebon, Semarang, Surabaya, Medan, Batam, Bangka, Palembang, Singkawang and Pontianak. As the result numbers ofmi(noodle) andtahu(tofu) recipes were developed in these cities. Chinese influence is so evident inBetawi people(native Jakartans) cuisines that basically was formed as peranakan culture, as the result Betawi people held Chinese Indonesians dishes such asasinanandrujak juhias theirs. To a certain extent,Javanesein Semarang, Solo, and Surabaya also willingly absorbs Chinese culinary influences, as the result they also considered Chinese-influenced dishes such asmie goreng, lumpia, bakso,andtahu guntingas theirs.
Becausefoodis so prevalent inChinese cultureas Chinese families often allocate their quality time to go eating out—just like banquet customs commonly found inChinese communities worldwide—manyPecinan(Chinatowns) in Indonesian cities are well known as the culinary hot spots of the city, with rows of shops and restaurants. As Chinese and also native Indonesians establishing their food business, many eating establishments sprung up, from humble street side cart hawker to fancy restaurants offering their specialty. Areas such asGlodok, Pecenongan, andKelapa GadinginJakarta,Kesawan, Pusat Pasar, Jalan Semarang, Asia Mega Mas, Cemara Asri and Sunggal inMedan, Cibadak and Gardujati / Gardu Jati inBandung, Kya-kya Kembang Jepun inSurabaya, and Pecinans inCirebon,SemarangandSoloteem with manywarungs, shops and restaurants, not only offering Chinese Indonesian dishes, but also local and international cuisines.
The Indonesian Chinese cuisine also vary with locations. For example, in different parts ofJavathe dishes are adapted to local culture and taste, in return Chinese Indonesians residing in this region also had developed a taste for local cuisine. In central Java, the food tends to be much sweeter, while in West Java it is saltier. In East Java, Chinese food there is more salty and savory with a preference ofpetisshrimp paste. InMedan,North Sumatraand also inPontianak,West Kalimantan, a more traditional Chinese style can be found. Chinese cuisine in Indonesia also have absorbed local preference of spicy food and local ingredients. For example, it is common to havesambalchili sauce,acarpickles and sprinkle ofbawang gorengcrispy friedshallotas condiment.
Chinese cuisine influences on Indonesian cuisine is evident in Indonesian take on Chinese dishes, such asmie goreng,lumpia,baksoandsiomay. However the culinary influences is also taken another way around. Vice versa, Chinese Indonesian also been influenced by nativeIndonesian cuisine. It is believed thatLontong Cap Go Mehis a Chinese Indonesian take on traditionalIndonesian dishes. The dish reflect the assimilation amongChinese immigrantswithlocal community.
Because Indonesia isMuslimmajority country, some of ingredients were replaced to create ahalalChinese food; by replacingporkwithchickenorbeef, and replacinglardwithpalm oilor chicken fat. Most of Chinese eating establishments with significant Muslim native Indonesian clientele would do so. However, in Chinatowns in major Indonesian cities where there is significant Chinese and non-Muslim population, Chinese restaurants that serve pork dishes such asbabi kecap(pork bellyin soy sauce),char siew, crispy roast pork, sweet pork sausage andsate babi(porksatay) are available.
There are different styles of Chinese food in Indonesia:
Most of the times, the name of Chinese Indonesian foods are preserved from its original Chinese Hokkien name (e.g.bakmi, bakpau, locupan, lumpia, swikee). However, sometimes the name are derived from the translation of its meanings, ingredients or process inIndonesian(e.g.babi kecap, kakap asam manis, kembang tahu, nasi tim).