Regions
This island group is known as the original Spice Islands, famous for native nutmeg, mace and cloves.
Maluku Archipelago
Portuguese ships brought these fiery peppersfrom the Americas.
Chilli Peppers
Rather than sprinkling dry powders, Indonesian cooking begins with this thick, wet aromatic paste.
bumbu
As the majority faith, this religion follows halal rules and prohibits pork, directing culinary mastery towards beef, poultry and goat.
Islam
This is the name for an everyday local eatery featuring a glass vitrine where patrons point to customize their own plate over hot rice.
Warung
Mineral Rich volcanic ash and rice terraces on these two main islands yield palm sugar profiles and extensive fresh herb use.
Java & Bali
Ming Dynasty traders brought wheat noodles, soybean curd, fermented paste, and this iconic variation of soy sauce.
Kecap manis
This is the name of the stone mortar and lava-stone tool used to crush ingredients and rupture cell walls.
cobek
Bali's Hindu communities make these foods and serve spit-roasted whole page at cermonies.
Canang Sari
Serving as a social anchor, the warung allows people from all walks of life to sit shoulder to shoulder on these.
Wooden benches
Rainforests and coastal groves on this large western island supply endless coconut milk and volcanic birds-eye chillies for heavy preservative gravies.
Sumatra
Indian Traders introduced coriander, cumin, cardamom, and the slow braising methods that evolved into these kinds of dishes in Sumatra's.
Curry / Gulai
This is a method of gently cooking crushed aromatics in hot oil until fragrant and separating from the fat.
Menumis (saute)
The traditional Balinese spit-roasted whole pig is stuffed with this specific spice paste.
Basa gede
The famous West Sumatra Minangkabau masterpiece features beef simmering for hours in coconut milk and bumbu until dark and dry.
Rendang
In the eastern islands and Papua, rice gives way to the starch of wild sago palms known by this name.
Papeda
Arab and Middle Eastern merchants pioneered satay skewering techniques, rich goat stews and this stuffed griddled pastry.
Martabak
The name of the mother paste that uses turmeric for curries.
Bumbu Kuning
Christian regions like Sulawesi, Papua and North Sumatra, celebrate weddings and funerals with rich blood stews and this style of bamboo tube roast
Pa'piong
This celebratory ceremonial cone of yellow turmeric rice is surrounded by vegetables, egg and meat side dishes.
Tumpeng
Spices from this specific sea drew world empires into its waters (also the name of a teacher at ACBC).
Banda Sea
Dutch Colonial tables made popular baked layer cakes and grand multi dish feasts known by this name.
Rjsttafel
Along with Bumbu Kuning and Bumbu Merah, this is the name of the mild, coconut-based mother paste
Bumbu Putih
Plant based dining rom Buddhist and Chinese-Indonesian traditions enriched Indonesian traditions involving these two staple soy products.
Tofu & Tempeh
Slow-cooking this famous dish preserved the meat and made it ideal for travel and Minangkabau ceremonial feasts.
Rendang