Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantoneseloanwords used for various dishes.[3] Words beginning withbak (肉) signify the presence of meat, e.g.bakpau ("meat bun"); words ending withcai (菜) signify vegetables, e.g.pecai ("Chinese white cabbage") andcap cai ("mixed vegetables").[4] Alsomi ormie (麵) signifynoodle as inmie goreng ("fried noodle").
Most of these loanwords for food dishes and their ingredients are Hokkien in origin and are used throughout the Indonesian language andvernacular speech of large cities.[1] Because they have become an integral part of the local language, many Indonesians and ethnic Chinese do not recognize their Hokkien origins. Some of popular Indonesian dishes such asnasi goreng, mie goreng, bihun, kwetiau,lumpia andbakpia can trace their origin to Chinese influence. Some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, thestaple food of most of the country.[5]
Chinese influence is so evident in cities with large Chinese settlements since colonial era, especially in Jakarta, Cirebon, Semarang, Surabaya, Medan, Batam, Bangka, Palembang, Singkawang and Pontianak. As the result numbers ofmi (noodle) andtahu (tofu) recipes were developed in these cities. Chinese influence is so evident inBetawi people (native Jakartans) cuisines that basically was formed as peranakan culture, as the result Betawi people held Chinese Indonesians dishes such asasinan andrujak juhi as theirs. To a certain extent,Javanese in Semarang, Solo, and Surabaya also willingly absorbs Chinese culinary influences, as the result they also considered Chinese-influenced dishes such asmie goreng, lumpia, bakso, andtahu gunting as theirs.
Becausefood is so prevalent inChinese culture as Chinese families often allocate their quality time to go eating out—just like banquet customs commonly found inChinese communities worldwide—manyPecinan (Chinatowns) in Indonesian cities are well known as the culinary hot spots of the city, with rows of shops and restaurants. As Chinese and also native Indonesians establishing their food business, many eating establishments sprung up, from humble street side cart hawker to fancy restaurants offering their specialty. Areas such asGlodok, Pecenongan, andKelapa Gading inJakarta,Kesawan, Pusat Pasar, Jalan Semarang, Asia Mega Mas, Cemara Asri and Sunggal inMedan, Cibadak and Gardujati / Gardu Jati inBandung, Kya-kya Kembang Jepun inSurabaya, and Pecinans inCirebon,Semarang andSolo teem with manywarungs, shops and restaurants, not only offering Chinese Indonesian dishes, but also local and international cuisines.
Indonesian Chinese cuisine also varies with location. For example, in different parts ofJava the dishes are adapted to local culture and taste; in return, Chinese Indonesians residing in this region also developed a taste for local cuisine. In central Java, the food tends to be much sweeter, while in West Java it is saltier. In East Java, Chinese food is more salty and savory with a preference ofpetis shrimp paste. InMedan,North Sumatra and also inPontianak,West Kalimantan, a more traditional Chinese style can be found. Chinese cuisine in Indonesia also has absorbed the local preferences for spicy food and local ingredients. For example, it is common to havesambal chili sauce,acar pickles and sprinkles ofbawang goreng crispy friedshallot as condiments.
Because Indonesia is aMuslim-majority country, some ingredients were replaced to createhalal Chinese food;pork is replaced withchicken orbeef, andlard is replaced withpalm oil orchicken fat. Most Chinese eating establishments with significant Muslim native Indonesian clientele 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 asbabi kecap (pork belly in soy sauce),char siew, crispy roast pork, sweet pork sausage andsate babi (porksatay) are available.
There are different styles of Chinese food in Indonesia:
Most of the time, the name of Chinese Indonesian foods are preserved from its original Chinese Hokkien name (e.g.bakmi, bakpau, locupan, lumpia, swikee). However, sometimes the name are derived from the translation of its meanings, ingredients or process inIndonesian (e.g.babi kecap, kakap asam manis, kembang tahu, nasi tim).
Bakmi (肉麵), bak-mie comes from the Hokkien pronunciation for 'meat-noodles'; noodles which are adapted to different styles and regions. Each city has its own recipe for noodles or mie, e.g. Bakmi Jawa, Bakmi Siantar, Bakmi Medan, Bakmi Makassar, Bakmi Bangka, etc.
Bakpau (肉包), Indonesian Chinese-style steamed bun, stuffed with chicken, meat (usually pork), sweetenedmung beans orred beans paste.
Bakso (肉酥), bak-so is the Hokkien pronunciation for 'shredded-meat'), beef or chickenmeatballs, usually served in a bowl ofbroth and other ingredients.
Bakso ikan, meatball made of fish. Just likebakso, bakso ikan served in a bowl ofbroth and other ingredients.
Bakwan (肉丸), bak-wan is the Hokkien pronunciation for 'meat-ball'; fried meal consisting of vegetables, batter and sometimes beef.
Cakwe (炸粿), Chinese cruller or fried long bread, served with sweet, sour and spicy dipping sauce.
Cap cai (雜菜), named from the Hokkien word for a mixture of various types of vegetables; mixed vegetables that usually served asstir-fried mixed vegetables with chicken when ordered asà la carte.
Chai thau kue (菜頭粿),dim sum with main ingredients steamed rice flour and shredded white daikon.
Cha kwe tiau (炒粿條), stir fried rice noodles with bean sprouts, prawns, eggs (duck or chicken), chives and thin slices of preservedChinese sausages. This noodle dish similar tokwetiau goreng.
Cha sio (叉燒), barbecued pork, usually served with rice, eggs, and cucumber, commonly found inMedan
Fu yung hai orpu yung hai (芙蓉蛋), is a type of omelet filled with vegetables and meat (usually crab meat, shrimp or minced chicken) served in sweet and sour sauce.
Haisom cah (炒海參), stir friedtrepang with garlic, onion,hioko mushroom, scallion, minced chicken, soy sauce and oyster sauce.
I fu mie (伊府麵), dried noodle in thick sauce with meat or seafood.
Ikan malas tim, steamed "lazy fish" orbetutu fish (marble goby) in ginger and soy sauce.
Kekian, minced prawn roll (sometimes replaced with fish or chicken), mixed with tapioca, egg, garlic, salt, and pepper. Similar tongo hiong, but with a simpler seasoning withoutfive-spice powder. Could be steamed or fried and eaten by itself, or sliced and stir-fried mixed in other dishes such ascap cai.
Laksa, spicy noodle soup ofPeranakan cuisine, such as Palembang, Betawi, Bogor and Medan laksa. This noodle dish also prominent in neighboringMalaysia andSingapore.
Lapchiong (臘腸), a Chinese sausage with various types that used as ingredient such as inkwetiau goreng.
Lontong cap go meh,lontong in rich coconut milk with chickenopor ayam, liver in chilli,sayur lodeh, and telur pindang (marbled egg). A Chinese Indonesian take on Indonesian cuisines dishes served during festiveCap Go Meh.
Locupan (老鼠粄), a Chinese Indonesian name forlao shu fen, short "rat's tail-like" noodle.
Mie ayam, chicken noodle, yellow wheat noodle topped with diced chicken meat, seasoned with soy sauce, and usually served with a chicken broth soup.
Mie campur orbakmie campur, assorted meat noodle; yellow wheat noodle topped with an assortment of Chinese barbecue, such as Char Siew, crispy roast pork and sweet pork sausage. Noodle counterpart of Chinese Indonesian nasi campur.
Mie yamin orYamien, chicken noodle in sweet soy sauce, similar tomie ayam but with sweeter taste acquired fromkecap manis.
Mun tahu (燜豆腐),silken tofu with shrimp and minced chicken braised in thick white sauce.
Nasi ayam orNasi Hainan, a rice dish that consisting of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.
Nasi bebek, a rice dish made of either braised or roasted duck and plain white rice.
Nasi campur (Chinese Indonesian version), it is rice with an assortment of Chinese barbecue, such as Char Siew, crispy roast pork, sweet pork sausage and porksatay.
Nasi goreng, fried rice with spices and chili, often addkecap manis, but another variant may differ.
Nasi tim, steamed chicken rice served with chicken broth.
Ngo hiang (五香) orlor bak (滷肉), minced meat roll (pork, chicken, fish or prawn) seasoned withfive-spice powder.
Otak-otak (烏達烏達), steamed and grilled fish cake inbanana leaf package, made of fish meat and spices served with spicy peanut sauce.
Pangsit (扁食), wonton filled with vegetables, chicken or shrimp.
Pau (包), which is the Chinese word for 'bun'; sometimes written as Bak-Pau (肉包), literally meaning 'Meat-Bun', which is a bun with meat fillings. (Bak is the Hokkien pronunciation for 'meat'.)
‘’Pek Cam Kee’’’ (白切鸡), marinated steamed white chicken
Pempek, a savouryfishcake made of softly groundwahoo fish andtapioca served with spicy vinegar and palm sugar sauce. Specialty ofPalembang city. According to the local legend, the name derived fromah pek to call the elderly Chinese man that invented and sold the dish.
Rujak juhi ormie juhi, similar withasinan, cured brined preserved vegetables in thin peanut sauce withkrupuk mi, but with addition of yellow noodle andjuhi (salted cuttlefish).
Rujak Shanghai, preserved seafood and jellyfish with vegetables and sweet and sour sauce.
Sate babi, porksatay can be found in Chinatowns in Indonesian cities, especially around Glodok, Pecenongan, and Senen in theJakarta area. It is also popular inBali which the majority areHindus, and also popular in TheNetherlands.
Sapo tahu (砂鍋豆腐), tofu in claypot, Sa-Po which is the Chinese word for 'clay pot' (砂鍋), the most popular variant issapo tahu; silken egg tofu with vegetables, chicken or seafood, cooked in a clay pot to keep it warm.
Sekba orbektim, a traditional Chinese soup mainly consists of porkoffals (intestine, tripe, lung, liver, heart, tongue, ear, and nose), with egg, tofu and salted vegetables, served in a spiced broth.
Siomay (燒賣), steamed finely ground fishdumplings, similar to Chinesedim sum, but Indonesian version usually served in spicypeanut sauce.
Soto, is a traditional soup mainly composed of broth, meat and vegetables.
Terang bulan/Martabak manis, a pancake made from a mixture of flour, eggs, sugar, baking soda, coconut milk, and water cooked upon a thick round iron frying pan in plenty of palm margarine, then sprinkled with filings such as crushed peanut granules, sugar, chocolate sprinkles, sesame, and cheddar cheese, and then folded.
Tim daging, steamed minced meat (usually pork) and eggs.
Yong tau fu (釀豆腐), a tofu dish that consisting primarily of tofu filled with ground meat mixture or fish paste.
Yusheng oryee sang (魚生), fresh fish salad with sliced vegetables, such as carrot and turnips. Usually served duringChinese New Year.
Bakpia (肉餅), sweetmung bean-filled pastry from Fujian origin. In Indonesia, it is also widely known as bakpia Pathok, named after a suburb ofYogyakarta which specializes in the pastry.
Cincau (青草),grass jelly drink served with shaved ice, coconut milk and sugar.
Kembang tahu (豆花), softtofu pudding in sweet ginger and sugar syrup.
Kue bulan ortiong chu pia (中秋餅), the local name for Chinesemooncake.
Kue keranjang ordodol cina; the local name fornian gao (年糕), the sweet treat of glutinous rice with palm sugar cake is locally known asdodol.
Kue ku (龜粿), Chinese origin cake of sticky rice flour with sweet filling. The same as Chinese "Ang ku kueh" (Red Tortoise Cake).
Kue moci (麻糬), glutinous rice filled with the peanut paste and covered with sesame seeds.
Nopia, palm sugar-filled pastry smaller size than bak pia. In Indonesia it is associated with the town of Purbalingga and Banyumas inCentral Java.
Onde-onde, a fried glutinous rice ball filled with the peanut paste and covered with sesame seeds, local name forjin deui.
Ronde, plain white or coloured sweet dumplings made from glutinous rice flour stuffed with peanut paste, floating in hot and sweet ginger and lemongrass tea.
Sekoteng (四果湯), a ginger-based hot drink which includes peanuts, diced bread, andpacar cina, can be found in Jakarta, West Java, and Yogyakarta.
Tan, Mely G. (2002), "Chinese Dietary Culture in Indonesian Urban Society", in Wu, David Y. H. & Cheung, Sidney C. H. (eds.),The Globalization of Chinese Food, Honolulu, H.I.:University of Hawaii Press, pp. 152–169,ISBN978-0-8248-2582-9.
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