page_title: Indonesian cuisine
section_title: Madura
hierarchical_section_title: Indonesian cuisine / Regional dishes / Madura
caption_attribution_description: English: Chicken sate vendor in Central Jakarta
context_page_description: Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. 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 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
  Indonesian cuisine varies greatly by region and has many different influences. 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. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
context_section_description: Madura is an island on the northeastern coast of Java and is administered as part of the East Java province. Like the East Java foods which use petis udang, Madura foods add petis ikan which is made from fish instead of shrimp. The Madura style satay is probably the most popular satay variants in Indonesia. Some of its popular dishes are sate ayam Madura (chicken satay with peanut sauce), soto Madura (beef soup). There is also a mutton variant of Madura satay, sate kambing Madura. Sup Kambing mutton soup is also popular in Madura. As a leading salt production center in Indonesian archipelago, Madura dishes are often saltier compared to other East Javanese foods.
caption: Grilling sate Madura.
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