Dining in Indonesia
- Categories of Restaurant
- Kaki lima
- Small itinerant stalls which sell simple dishes at modest prices, frequented by the local population who eat standing up
- Simple restaurants consisting of benches around a table, where the cooking is good and cheap, but the choice is limited
- Rumah makan/Restoran
- More classic restaurants, generally cheap except for the most chic ones
- Rules For Eating Out
- You can eat in warungs at almost any time of day; you pay at the end of the meal and a ticket, often hand-written, is given. Restaurants have more classic opening times, and shut relatively early.
|Economy Meal||10 000 to 20 000 Rp (0.75 to 1.5 EUR)|
|Medium Price Meal||35 000 to 60 000 Rp (2 to 4 EUR)|
|Good Quality Meal||from 60 000 Rp (4.5 EUR)|
- Food Specialties
- Pork and buffalo grilled in bamboo pipes and basted with tuak (palm alcohol) in Sulawesi. Kalimantan shrimp, ayam goreng (fried rice and chicken), bakmi (rice noodles), babur ayam (a usually sweet porridge, made of chicken, sticky black rice or mung beans), gado-gado (steamed bean sprouts with vegetables and a spicy peanut sauce), krupuk (a preparation based on shrimp and manioc flour, sliced and fried), nasi goreng (fried rice with vegetables or meat), satay (meat on skewers with peanut sauce).
- Beers brewed locally ( Angker and Bintang), rice wine brem, lassi, a drink of Indian origin based on yoghurt, coffee prepared "Turkish style", tea (with jasmine, ginger...), fresh fruit juice, and green sands, a very refreshing fizzy drink made with apple and lemon.
- Dietary Restrictions
- Culinary restrictions vary with the religion practised.
- Table Manners
- In their homes, the Indonesians often eat sitting cross-legged on a mat, using their right hands. Eating, holding out or taking something with the left hand is considered very impolite.
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