Adaptation To Local Cuisine
The Indonesian Chinese cuisine also vary with locations. For example, in different parts of Java the dishes are adapted to local culture and taste, in return Chinese Indonesian resides in this region also had developed taste for local cuisine. In central Java, the food tends to be much more sweeter, while in West Java it is more saltier. In Medan, North Sumatra a more traditional Chinese style can be found.
Chinese cuisine influences on Indonesian cuisine is evident in Indonesian take on Chinese dishes, such as mie goreng, lumpia, bakso and siomay. However the culinary influences is also took another way around. Vice versa, Chinese Indonesian also been influenced by native Indonesian cuisine. It is believed that Lontong Cap Go Meh is a Chinese Indonesian take on traditional Indonesian dishes. The dish reflect the assimilation among Chinese immigrants with local community.
Because Indonesia is Muslim majority country, some of ingredients were replaced to create a halal Chinese food; by replacing pork with chicken or beef, and replacing lard with palm oil or chicken fat. Most of Chinese eating establishments with significant Muslim native Indonesian clientele would do so. However in Chinatowns in major Indonesian cities where there is significant Chinese and non-Muslim population, Chinese restaurants that serve pork dishes such as babi kecap (pork belly in soy sauce), char siew, crispy roast pork, sweet pork sausage and sate babi (pork satay) are available.
There are different styles of Chinese food in Indonesia:
- Traditional Chinese food, such as the Teochew, Hokkian, Hakka dishes.
- Chinese-Indonesian food with recipes borrowed from local Indonesian cuisine, Dutch and other European cuisine.
- Chinese dishes adapted to the local taste, such as replacing pork with chicken or beef to make it halal.
- New style Chinese food with chefs from China, Hong Kong or Taiwan.
Read more about this topic: Chinese Indonesian Cuisine
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