1. What are the most popular dishes in Indonesia?

The most popular dishes in Indonesia include:

1. Nasi Goreng – a fried rice dish with eggs, vegetables, and meat (usually chicken or shrimp)
2. Satay – grilled skewers of meats, often served with peanut sauce
3. Rendang – slow-cooked beef simmered in coconut milk and spices
4. Gado-gado – a salad of steamed vegetables topped with peanut sauce
5. Soto – a spicy soup made with broth, noodles, and meat or vegetables
6. Nasi Padang – a buffet-style meal consisting of various dishes served over rice
7. Ayam Betutu – spiced and roasted chicken served with rice and vegetables
8. Babi Guling – spit-roasted suckling pig served with rice and spicy sambal sauce
9. Bakso – meatballs served in broth with noodles, vegetables, and fried shallots
10. Martabak – savory stuffed pancakes filled with meat, eggs, and vegetables.

Many of these dishes have variations across different regions in Indonesia.

2. How does the local cuisine in Indonesia differ from neighboring countries?

Indonesian cuisine is heavily influenced by its rich and diverse cultural heritage, resulting in a unique and varied cuisine that differs from its neighboring countries. Some of the key differences between Indonesian cuisine and the cuisine of neighboring countries include:

1. Use of spices: Indonesian cuisine is known for its use of a wide variety of spices, such as turmeric, coriander, cumin, and lemongrass. These spices give Indonesian dishes a distinct flavor that is different from neighboring countries. In contrast, Malaysian and Thai cuisines tend to have a stronger focus on using chili peppers for spiciness.

2. Diversity: Indonesia has more than 17,000 islands with different local communities, each with their own culinary traditions. This results in a diverse range of dishes and flavors within the country itself. In comparison, Malaysia and Singapore are smaller in size and have relatively homogeneous populations, resulting in less diversity in their cuisines.

3. Influences from other cultures: While Indonesian cuisine has strong indigenous roots, it has also been influenced by Chinese, Indian, Dutch, and Portuguese cultures over the centuries. This can be seen in dishes such as nasi goreng (fried rice) which has Chinese origins but is flavored with local spices.

4. Use of coconut milk: Coconut milk is commonly used in Indonesian cuisine to add creaminess and richness to dishes such as curries and soups. In contrast, neighboring countries like Malaysia and Thailand tend to use coconut milk more sparingly or not at all.

5. Rice vs Noodles: In Indonesia, rice is the staple food and is typically eaten steamed or fried with various side dishes or toppings. On the other hand, noodles are more popular in Malaysian cuisine where they are commonly used in soups or stir-fry dishes.

Overall, while there may be some similarities between Indonesian cuisine and that of its neighboring countries due to geographical proximity and historical influences, there are also distinct differences that make Indonesian cuisine unique.

3. Can you recommend any must-try dishes in Indonesia?

1. Nasi Goreng – Indonesia’s national dish of fried rice with a variety of flavorful spices and toppings.

2. Rendang – A rich and spicy meat dish cooked in coconut milk and various herbs and spices. It is a popular dish in Padang cuisine.

3. Sate – Skewers of grilled meat (typically chicken, beef, or goat) served with a peanut sauce. Delicious as an appetizer or main course.

4. Gado-Gado – A salad made with blanched vegetables, tofu, tempeh, and boiled eggs, topped with a delicious peanut sauce dressing.

5. Nasi Padang – A feast of assorted dishes served with steamed rice on a banana leaf from the West Sumatra region.

6. Soto – A hearty soup made with meat or vegetables and flavored with turmeric, lemongrass, and other herbs and spices.

7. Martabak Manis – An Indonesian sweet pancake filled with chocolate sprinkles, condensed milk, cheese or peanuts.

8. Sambal – This spicy chili paste is a staple in Indonesian cuisine and can be eaten with almost any dish for an extra kick of flavor.

9. Babi Guling – Spit-roasted whole pig stuffed with spices such as turmeric, garlic, ginger, coriander seeds, lemongrass, black pepper and more.

10. Pisang Goreng – Fried bananas coated in batter or bread crumbs for a crispy snack or dessert option.

4. In what ways has globalization influenced traditional cuisine in Indonesia?

1. Introduction of New Ingredients: Globalization has led to the introduction of new ingredients and cooking styles in traditional Indonesian cuisine. The availability of ingredients from different parts of the world has allowed for experimentation and fusion with traditional dishes.

2. Fusion Cuisine: In recent years, there has been a rise in fusion cuisine in Indonesia, blending traditional Indonesian dishes with flavors and techniques from other countries. This is especially evident in popular dishes such as Nasi Goreng (fried rice) which now comes in variations such as Chinese-style, Korean-style, or Japanese-style.

3. Increased International Trade: With increased international trade, food products from all over the world are now easily accessible in Indonesia. This has led to the incorporation of foreign ingredients in traditional dishes, giving them a new twist.

4. Rise of Fast Food Chains: The influx of fast-food chains such as McDonald’s, KFC, and Pizza Hut have also influenced traditional cuisine in Indonesia. These chains have introduced their own versions of local dishes or created entirely new ones to cater to local tastes.

5. Tourism: As tourism continues to grow in Indonesia, foreign visitors bring with them their own food preferences and tastes. To cater to these tourists, traditional restaurants have started incorporating international elements into their menus.

6. Technology: Advancements in technology have made it easier for people to access information about different cuisines around the world. This has enabled Indonesians to learn about and try out new cooking styles and recipes at home.

7. Cultural Exchange: With globalization comes cultural exchange between nations, including food culture. Indonesians are now exposed to different types of cuisines through television shows, cooking classes, and social media platforms like Instagram and YouTube.

8. Western Influence: Western influence on Indonesian cuisine can also be seen through the rise of global fast-food chains and western-style cafes that offer Western-inspired dishes like burgers and pasta along with traditional Indonesian fare on their menus.

9. Demand for Convenience: With the fast-paced lifestyle brought about by globalization, there is an increasing demand for convenience in terms of food preparation and consumption. This has led to the rise of packaged and processed foods, which are often a blend of local and foreign ingredients.

10. Changing Palates: The exposure to diverse cuisines has influenced Indonesians’ taste preferences, leading to changes in traditional dishes to meet these shifting tastes. For example, traditional spicy dishes have been toned down to cater to those who prefer milder flavors.

5. Are there any regional variations in cuisine within Indonesia?

Yes, there are significant regional variations in cuisine within Indonesia. Each region of Indonesia has its own distinct flavors and cooking techniques that are influenced by local ingredients, cultural influences, and historical influences. Some examples of regional cuisines include Padang cuisine from West Sumatra, which is known for its spicy curries and use of coconut milk; Balinese cuisine, which often incorporates tropical fruits and seafood into dishes; Javanese cuisine, which is characterized by the use of sweet soy sauce and tempeh; and Manado cuisine from North Sulawesi, which features spicy dishes with bold flavors influenced by Chinese and Portuguese cooking.

6. Which ingredients are commonly used in Indonesia’s cuisine?

Some common ingredients in Indonesian cuisine include:

1. Rice: Rice is the staple food of Indonesia, and it is often served in different forms such as steamed, boiled, or fried.
2. Chicken & Beef: Poultry and beef are commonly used in Indonesian dishes, such as rendang (slow-cooked beef) and ayam goreng (fried chicken).
3. Coconut: Coconut milk, coconut oil, and shredded coconut are widely used in Indonesian dishes to add flavor and texture.
4. Spices: Indonesia is known for its extensive use of spices such as turmeric, ginger, lemongrass, galangal, coriander, cumin, and chili peppers.
5. Fresh herbs: Herbs like basil, mint, cilantro, and kaffir lime leaves are commonly used in Indonesian cooking for their fragrant flavors.
6. Soy sauce: Kecap manis (sweet soy sauce) is a staple condiment used in many Indonesian dishes to add a touch of sweetness.
7. Tofu & Tempeh: These plant-based protein sources are commonly used in vegetarian Indonesian dishes like gado-gado (vegetable salad with peanut sauce) and tahu goreng (fried tofu).
8. Peanuts: Peanuts are often crushed or ground into a sauce called bumbu kacang which is used as a dipping sauce or marinade for meats.
9. Palm sugar: This sweetener made from palm trees is commonly used in sweet and savory dishes to add depth of flavor.
10. Noodles: Several noodle dishes can be found throughout Indonesia such as mie goreng (fried noodles) or bakmi ayam (noodle soup with chicken).

7. Is street food a prominent part of the local cuisine in Indonesia?

Yes, street food is a very prominent and essential part of the local cuisine in Indonesia. Street food stalls or carts, known as “warungs” or “kaki lima”, can be found throughout the country offering a variety of dishes at affordable prices. These include popular Indonesian dishes such as satay, nasi goreng, gado-gado, and many more. Street food is also a preferred option for many Indonesians due to its convenience and variety. It is an integral part of the daily life and culture in Indonesia.

8. Have any international cuisines been incorporated into Indonesia’s traditional dishes?

Yes, Indonesia’s traditional dishes have been influenced by various international cuisines throughout its history. Some examples include:

1. Chinese influence: Indonesian-Chinese cuisine is a popular fusion of Chinese and Indonesian flavors, with dishes like bakmi (noodle soup), nasi goreng (fried rice), and lumpia (spring rolls).

2. Indian influence: Indian spices were introduced to Indonesia through trade and have become an integral part of Indonesian cuisine. Dishes like rendang (spicy meat curry) and gado-gado (vegetable salad with peanut sauce) are influenced by Indian cuisine.

3. Dutch influence: The Dutch colonized Indonesia for several centuries, and their culinary influences can be seen in dishes like bami goreng (fried noodles) and spekkoek (layered cake).

4. Portuguese influence: Portuguese traders brought chilies, potatoes, and tomatoes to Indonesia, which have now become essential ingredients in many traditional dishes.

5. Middle Eastern influence: Indonesia’s close ties with Middle Eastern countries have also contributed to the incorporation of dishes like kebab, shawarma, and baklava into the local cuisine.

Overall, Indonesia’s vibrant food culture has been shaped by various international influences, making it a unique blend of flavors from different regions of the world.

9. How important is food culture to the people of Indonesia?

Food culture is extremely important to the people of Indonesia. Food plays a significant role in daily life and is an integral part of social, cultural, and religious customs.

1. Social Aspects: In Indonesia, sharing meals with friends and family is an important way of strengthening relationships. Mealtimes are seen as a time for bonding and connecting with loved ones. Many Indonesians also enjoy going out to eat with friends and colleagues, making food a central aspect of socializing.

2. Cultural Importance: Indonesian cuisine reflects the country’s diverse history and rich cultural heritage. Each region has its unique culinary traditions influenced by local ingredients, cooking methods, and cultural practices. Food is also an essential part of traditional ceremonies and celebrations such as weddings, funerals, and religious festivals.

3. Religious Significance: Indonesia is predominantly a Muslim country, where food plays a vital role in religious practices. During Ramadan, the month of fasting for Muslims, breaking fast together with family and friends is a significant event. Additionally, food restrictions during certain periods (such as abstaining from pork or alcohol) are widely observed by the Muslim population.

4. Economic Impact: Agriculture is one of the most important sectors of the Indonesian economy, providing employment opportunities for millions of people involved in farming and fishing industries. The diverse range of crops grown in Indonesia contributes to its vibrant food culture.

5. National Identity: Indonesian cuisine has become an essential element in defining the country’s national identity. Traditional dishes such as nasi goreng (fried rice) or rendang (slow-cooked meat dish) are widely recognized as symbols of the nation’s culinary heritage.

In summary, food culture holds great significance in Indonesia, not only due to its practical importance but also because it represents the country’s diverse history, cultural traditions, religious beliefs while providing economic opportunities.

10. What are some common cooking techniques used in Indonesia’s cuisine?

Some common cooking techniques used in Indonesia’s cuisine include stir-frying, deep-frying, grilling, stewing, baking, steaming, and simmering.

1. Stir-frying (tumis) – This technique involves cooking ingredients in a wok or pan over high heat with constant stirring.

2. Deep-frying (goreng) – Food is fried in hot oil until it becomes crispy and golden brown.

3. Grilling (bakar) – Ingredients are cooked on a grill or charcoal fire, giving them a smoky flavor.

4. Stewing (semur) – Meat and vegetables are cooked in a flavorful liquid on low heat for a long time until tender.

5. Baking (panggang) – This method is used to cook dishes such as casseroles or meat skewers in the oven.

6. Steaming (kukus) – Food is cooked using steam from boiling water or a special steamer basket placed over it to preserve its nutrients.

7. Simmering (rebus) – Ingredients are cooked in liquid over low heat until they become soft and tender.

8. Smoking (asap/asapan) – This technique involves exposing food to smoke for an extended period to add flavor and preservation.

9. Boiling (didih/didihkan) – Food is cooked in boiling water until it becomes tender and fully cooked.

10. Pickling (acar/acar-acar) – Ingredients are preserved by soaking in vinegar or brine, typically used for pickled vegetables or fruits.

11. Are there any famous chefs or restaurants known for their interpretations of Indonesia’s cuisine?

Yes, there are several famous chefs and restaurants known for their interpretations of Indonesia’s cuisine, including:

1. William Wongso – a celebrity chef and culinary expert known for his mastery of Indonesian cuisine.
2. Chris Salans – an American chef who runs acclaimed Balinese restaurants, including Mozaic in Ubud.
3. Petty Elliott – a renowned chef, food writer, and TV host known for her innovative take on traditional Indonesian dishes.
4. Locavore – a restaurant in Bali known for its sustainable approach to using local ingredients to create modern Indonesian dishes.
5. Potato Head Beach Club – a popular beach club in Bali with a restaurant serving contemporary Indonesian cuisine.
6. Plataran Menteng – a fine dining restaurant in Jakarta specializing in refined versions of traditional Indonesian recipes.
7. Cassia Restaurant at Regent Hotel Jakarta – offering fine dining interpretations of Indonesian street food.
8. Kembang Goela – a high-end restaurant in Jakarta known for its elegant take on classic Indonesian dishes.
9. Lara Djogja Cuisine – serving authentic Javanese dishes with modern touches at its location in the upscale Dharmawangsa hotel in Jakarta.
10. Merah Putih Restaurant – featuring an extensive menu showcasing diverse flavors from different regions of Indonesia, located in Seminyak, Bali.

12. Are there any particular foods or ingredients that are considered sacred or special in Indonesia?

Yes, there are several foods and ingredients that are considered sacred or special in Indonesia due to their cultural and spiritual significance. These include:

1. Rice: Known as the staple food of Indonesians, rice has a significant importance in the country’s culture and daily life. It is believed to have a connection to the ancestors and is often used in religious offerings.

2. Tumpeng: A traditional dish consisting of a cone-shaped rice surrounded by various side dishes such as meat, vegetables, and eggs. It is often served during special occasions and celebrations as a symbol of abundance and good fortune.

3. Krupuk (shrimp crackers): Made from dried prawns or fish mixed with flour and spices, krupuk is commonly used as a condiment or snack in Indonesian cuisine. It is believed to bring good luck and prosperity.

4. Cendol: A popular dessert made from green rice flour jelly, coconut milk, sugar syrup, and other toppings such as red beans or palm sugar. It is often served during religious ceremonies and considered to have cleansing properties for the body and soul.

5. Brem (fermented sticky rice wine): A traditional alcoholic beverage made from fermented glutinous rice. It is often used in religious ceremonies as an offering to the ancestors.

6. Sambal (chili sauce/paste): A spicy condiment made from chili peppers, garlic, shallots, tamarind, shrimp paste, and other ingredients depending on regional variations. Sambal is often associated with protection against evil spirits.

7. Javanese herbal remedies: Various herbs and medicinal plants are highly valued in Indonesian culture for their healing properties and are incorporated into daily life practices or rituals for health benefits.

8. Coconuts: While common in many tropical countries, coconuts hold particular significance in Indonesia as they are used not only for their nutritional value but also for various other purposes such as religious offerings, traditional medicine, and skin care.

9. Betel nut (pinang): Considered a symbol of friendship and hospitality, betel nuts are often offered to guests. They are also used in traditional ceremonies and believed to have medicinal properties.

10. Jamu: An herbal tonic made from a combination of herbs, spices, and natural ingredients. It is commonly consumed for its health benefits and is believed to balance the body’s energy levels.

11. Tempeh: A fermented soybean cake commonly used as a protein source in Indonesian cuisine. It is considered a sacred food due to its long tradition and cultural significance.

12. Freshwater fish (ikan air tawar): In some parts of Indonesia, certain types of freshwater fish are considered sacred and not eaten due to their connection with local beliefs and traditions. For example, catfish is considered sacred in East Java because it is believed to bring good luck and prosperity.

13. How have historical and cultural influences shaped the local cuisine of Indonesia?

The local cuisine of Indonesia has been shaped by a variety of historical and cultural influences over the centuries. Some key factors that have contributed to the development of Indonesian cuisine include:

1. Trade and colonization: The history of Indonesia is closely tied to its role as a major trade hub in Southeast Asia, which brought influences from neighboring countries such as China, India, and the Middle East. In addition, Indonesia was colonized by the Dutch for over 300 years, which also had an impact on the country’s food culture.

2. Indigenous ingredients and techniques: The diverse landscape of Indonesia has allowed for a wide range of indigenous ingredients to be used in cooking, such as rice, soybeans, coconut, and spices like ginger, turmeric, and coriander. These ingredients have been used in traditional cooking methods such as grilling over open flames or steaming in banana leaves.

3. Religious influences: Religion has played a significant role in shaping Indonesian cuisine. Islam is the dominant religion in Indonesia and has influenced dietary restrictions on pork and alcohol consumption. Hinduism and Buddhism have also influenced certain dishes in regions with a strong presence of these religions.

4. Colonial legacy: The Dutch colonizers introduced new ingredients and foods into Indonesian cuisine, such as potatoes, tomatoes, lettuce, carrots, cabbage, mustard greens as well as meat dishes like beef rendang (slow-cooked beef) and sausages.

5. Regional diversity: With over 17,000 islands making up Indonesia, each region has its own unique culinary traditions based on local produce and cultural influences.

6. Fusion of cuisines: Due to its rich history and diverse cultural influences, Indonesian cuisine is known for its fusion of flavors from different cultures. For example, Chinese-Indonesian or “Peranakan” cuisine blends Chinese cooking techniques with local spices and ingredients.

7. Dutch colonial influence: During their rule over Indonesia they brought their own cooking techniques to the table when it came to making colonial Indonesian Fusion dishes such as macaroni met gehat (minced beef, onions, nutmeg, and parmesan baked with macaroni) served mainly in Java.

In conclusion, Indonesia’s rich history and diverse cultural influences have all contributed to the development of its unique cuisine, which continues to evolve and adapt over time. From indigenous ingredients and techniques to foreign influences from trade and colonization, each aspect has played a role in shaping the flavors and dishes that make up Indonesian cuisine today.

14. Is there a significant seafood culture in Indonesia? If so, how is it reflected in local dishes?

Yes, there is a significant seafood culture in Indonesia.

Seafood plays a vital role in Indonesian cuisine as the country is surrounded by oceans and has many freshwater rivers and lakes. Indonesia’s coastal regions are known for their wide range of seafood dishes, and it is also an essential part of traditional feasts and festivals.

Seafood is incorporated into many local dishes, such as grilled or fried fish (ikan bakar/ goreng), shrimp omelet (telur dadar kepiting), spicy crab (ketam saus pedas), and various types of fish-based soups (soto ikan/ soup kakap). In addition to these main dishes, seafood is also used in side dishes and condiments, such as sambal terasi (chili sauce made with shrimp paste) and petis udang (shrimp paste).

Indonesia’s diverse seafood culture is further reflected in the use of different cooking methods and regional variations. For example, the Javanese people often enjoy their seafood in stews or curries, while in Sulawesi, they prefer grilling or roasting their fish over open fire. Additionally, certain regions are known for specific types of seafood, such as Lampung for its eels and Makassar for its crabs.

Overall, seafood holds a special place in Indonesian cuisine and continues to be a significant part of the country’s culinary heritage.

15. Are there any regional specialties or unique dishes that can only be found in certain parts of Indonesia?

Yes, there are many regional specialties and unique dishes in Indonesia. Here are a few examples:

– Rendang: A spicy meat dish from West Sumatra made with beef or goat slow-cooked in coconut milk and spices.
– Nasi Padang: A dish from West Sumatra consisting of steamed rice served with various side dishes, such as curry, fried chicken, and vegetables.
– Papeda: A type of sago porridge from Papua made by mixing sago flour with water and served with fish or other seafood dishes.
– Gudeg: A sweet and savoury dish from Yogyakarta made from young jackfruit cooked in coconut milk and palm sugar.
– Soto Banjar: A soup dish originating from South Kalimantan made with chicken broth, shredded chicken, noodles, boiled eggs, vegetables, and herbs.
– Sate Lilit: Minced spiced meat (usually pork or fish) wrapped around skewers or lemongrass stems and grilled over charcoal. This dish is popular in Bali but can also be found in other regions.

16. In general, is the cuisine in urban areas different from rural areas in Indonesia?

Yes, the cuisine in urban areas is generally different from rural areas in Indonesia. Urban areas tend to have a wider variety of ingredients and cooking techniques, as well as more diverse cultural influences. As a result, urban Indonesian cuisine often includes more international flavors and fusion dishes, while rural cuisine tends to be more traditional and locally sourced. Additionally, urban areas may have more access to modern cooking tools and technologies, which can also impact the types of dishes that are prepared.

17. How do holidays and festivals influence the local cuisine of Indonesia?

Holidays and festivals play a significant role in influencing the local cuisine of Indonesia. They provide an opportunity for people to come together and celebrate their cultural heritage, which often includes traditional food.

During holidays and festivals, special dishes are prepared that are specific to each region or community. For example, during Ramadan, the Muslim month of fasting, people break their fast with a variety of sweet and savory dishes such as ketupat, opor ayam, and kolak. These dishes reflect the importance of community, family, and religious traditions in Indonesian culture.

Furthermore, many holidays and festivals revolve around agricultural cycles or important events in history. This is often represented in the food served during these celebrations. For example, during the harvest festival known as “Pesta Panen” or “Gawai Dayak,” people in rural areas serve various dishes made from freshly harvested crops such as paddy rice dishes like nasi hainan.

Another significant influence on local cuisine is influenced by Chinese culture through festivals like Lunar New Year (Imlek). Traditional Chinese dishes such as bakpao (steamed buns) and yusheng (raw fish salad) are widely popular during this festival in Indonesia.

Moreover, certain festivals have specific foods associated with them, such as lebaran cookies during Eid al-Fitr. These cookies are unique to Indonesia and have become an essential part of celebrating Lebaran (Eid).

Overall, holidays and festivals play an integral role in preserving and promoting traditional Indonesian cuisine while also embracing new influences. They bring people together over food to share their cultural identity and create a sense of unity among different communities in Indonesia.

18. Are there any dietary restrictions or customs to be aware of when dining out in Indonesia?

Indonesia is a diverse country with numerous dietary customs and restrictions based on religious beliefs, cultural traditions, and personal preferences. Some of the key dietary considerations to keep in mind while dining out in Indonesia are:

1. Halal food: Indonesia has the largest Muslim population in the world, and as such, halal food is widely available and generally the norm. Pork and alcoholic beverages may not be readily available at all restaurants.

2. Hindu dietary restrictions: In Bali, which has a predominantly Hindu population, many restaurants exclude beef from their menus as cows are considered sacred animals in Hinduism.

3. Vegetarian and vegan options: Many restaurants in bigger cities like Jakarta, Bali, and Yogyakarta have vegetarian or even vegan options on their menus; however, these may be limited in smaller towns and cities.

4. Pork-free dishes: As pork is forbidden under Islamic dietary laws some restaurants may serve pork-free dishes alongside other halal options.

5. Spice levels: Indonesian cuisine is known for its intense flavors and spice levels; however, as taste preferences vary across the regions, it is best to check with the server about the spice level before ordering.

6. Seafood allergies: As Indonesia is an island nation surrounded by sea many dishes may contain seafood. Be sure to specify any seafood allergies to ensure that your meal is free of it.

7. Eating etiquette: In some parts of Indonesia such as Java, eating with hands (particularly for rice) may be common courtesy at roadside eateries so washing hands before eating out might make sense for some people if offered this option.

8. Sharing food: It is customary to share food when dining in Indonesian culture, so don’t be surprised if your host or fellow diners offer you a bite or two from their plates.

9. Tipping: While tipping isn’t a widespread practice in Indonesia due to its mainly Muslim population tipping

is acceptable at nicer establishments so consider leaving 5-10% of the bill as a tip if the service was satisfactory.

Overall, Indonesians are very hospitable and understanding towards different dietary needs; thus, communicating your dietary restrictions or preferences should not be an issue.

19. Do locals have specific etiquette when it comes to eating meals together? If so, what should visitors know about it?

Yes, in many cultures there are specific etiquette guidelines when eating meals together. Here are some general tips to keep in mind:

1. Wait for the host or the eldest person at the table to start eating before you begin.
2. Always use utensils (forks, knives, spoons) unless it is customary to eat with your hands.
3. Take small bites and chew with your mouth closed.
4. Don’t talk with food in your mouth.
5. Try to finish all the food on your plate as a sign of appreciation.
6. Refrain from reaching over people’s plates for food; politely ask for items to be passed to you.
7. Use serving utensils instead of using your personal utensils to serve yourself food.
8. If there is a toast, wait for everyone’s glasses to be filled before taking a sip and make sure to clink glasses with everyone at the table.
9. In some cultures, it is considered polite to leave a little bit of food on your plate at the end of the meal as a sign that you are satisfied.
10. Always thank the host or cook after finishing the meal.

It is also important to note that different cultures may have different specific etiquette rules, so when traveling it is always best to do some research beforehand or ask your local hosts for guidance.

20 .Can you recommend a restaurant that offers an authentic taste of traditional cuisine from Indonesia?

One restaurant that offers an authentic taste of traditional Indonesian cuisine is “Kopi Tiam” in Jakarta, Indonesia. This restaurant specializes in traditional dishes from various regions in Indonesia, using fresh and locally sourced ingredients. Some must-try dishes include nasi goreng (fried rice), sate ayam (chicken satay), and rendang (spicy beef stew). The atmosphere of the restaurant is also uniquely Indonesian, with traditional decor and music playing in the background.