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Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as sweet soy sauce, palm sugar, peanut sauce, chili, coconut milk and local spices to form a hybrid Chinese-Indonesian cuisine. Most of the times, the name of Chinese Indonesian #foods are preserved from its original Chinese Hokkien name, like bakmi, bakpau, locupan, lumpia, and even bakso. That street food meatball. 🍲🍜🍛🥘

Now there is a cool trick about Chinese Food in #Indonesia. Most of the ingredients are just that same stuffs over and over, but the way you prepared it, you can make a complete different dishes. For example, if you want to turn Capcay into Kamar Bola, you add tomato sauce and peas, change the order when you throw each of the other ingredients into that hot wok, and boom! You have another #dish called Kamar Bola. Thats how small #restaurant like this can have more than 50 dishes!🍽🍤

Most of these loanwords for food dishes and their ingredients are Hokkien in origin and are used throughout the Indonesian language and vernacular speech 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 as nasi goreng, mi goreng, bihun, kwetiau, lumpia and bakpia can trace their origin to Chinese influence. Some food and ingredients are part of the daily #diet of both the indigenous and ethnic #Chinse populations as side dishes to accompany rice, the staple food of most of the country.

Oh, and big hot fire is a must. An experienced chef can make a complex dish as fast 2 minutes, but the order lists keep coming. It is one of those hell kitchen for sure. It is alway fun to watch the kitchen of Chinese Indonesian Food. You can expect some kung-fu. 😄🤣😂

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