Chinese Indonesian cuisine

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Indonesian cuisine Masakan Indonesia
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
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Chinese cuisine
Regional cuisines Four Great Traditions Chuan (Sichuan) Lu (Shandong) Yue (Guangdong) Huaiyang (Jiangsu) Eight Great Traditions (+all above) Anhui Fujian Hunan Zhejiang Ten Great Traditions (+all above) Beijing Shanghai Twelve Great Traditions (+all above) Henan Shaanxi Fourteen Great Traditions (+all above) Hubei Liaoning Sixteen Great Traditions (+all above) Tianjin Yunnan New Eight Great Traditions Gansu Hangzhou Jilin Liaoning Ningbo Shaanxi Shanghai Shanxi Beijing and the vicinity Beijing Imperial Aristocrat Tianjin Other regional styles Teochew Guangxi Guizhou Hainan Haipai Hakka Hong Kong Jiangxi Macanese Manchu Northeastern Putian (Henghwa) Qinghai Taiwan Tibetan Xinjiang
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Religious cuisines Buddhist Islamic Taoist
Ingredients and types of food Main dishes Desserts Noodles
Preparation and cooking Stir frying Double steaming Red cooking
See also Customs and etiquette List of Chinese desserts List of Chinese dishes List of Chinese restaurants List of restaurants in China
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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 of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis (sweet soy sauce), palm sugar, peanut sauce, chili, santan (coconut milk) and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.