This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: Indonesia Indonesian cuisine involves spice, spice, and more spice. o While this is Truth In TvTropes for most regions of Indonesia, Java is a partial inversion. Sure, you'd still have super-hot sambal varieties in Java, but the taste of most Javanese foods itself is actually quite mild; the taste of some foods (as in, main courses) even lean towards sweet . At least, in the "hot" sense , anyway. The "sweet" cuisines are pretty much also loaded with spices, though not nearly as piquant/tongue-raping. As mentioned above, sambal (essentially chili mixed with other ingredients then ground) is one of the quintessential sauce in Indonesian cuisine, Western and Central Indonesia in particular. There exists specific sambal variations accompanying just about every kind of cuisine in Indonesia. Not only that, there is at least one unique sambal variety in a given region which is found nowhere else in or outside the country. One can probably spend a good chunk of their life just studying sambal mixes throughout Indonesia. "Bakso" (meatballs) and "siomay" (dumplings) are often sold on roadsides on wagons as one of the most common sources of income for the lower class. They're sometimes sold one of the most common sources of income for the lower class....
View Full Document
This note was uploaded on 01/17/2012 for the course PSY PSY2012 taught by Professor Scheff during the Winter '09 term at Broward College.
- Winter '09