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The staple food of most of Indonesia is “nasi” (rice). On some of the island in eastern Indonesia, staple food traditionally ranged from corn, sago, cassava to sweet potatoes. Fish features prominently in the diet as fresh, salted, dried, smoked or a paste. Coconut is found everywhere and besides being produced for cooking oil, its milk - the juice from the white meat - is an ingredient for many dishes. Spices and hot chili Peppers are the essence of most cooking, and in some areas they are used generously such as in West Sumatra and North Sulawesi. Each province or area has its own cuisine, which vary in the method of cooking and ingredients. The Javanese cuisine is probably more palatable to the general taste and consists of vegetables, soybeans, beef, chicken and other varieties.
The Sumatrans generally eat more beef compared to the other regions. West Sumatra particularly is known for its Padang restaurants found nationwide. Beside the hot and spicy food, these restaurants are known for their unique style of service. Further to the east, seafood features on the daily diet, either grilled or made into curries. In Bali, Papua and the highlands of North Sumatra and North Sulawesi pork dishes are specialties. Pork is usually served in Chinese restaurants or non-moslem regions. There is a wide variety of tropical and sub-tropical fruits and vegetables all year round. Coffee and tea plantations are plentiful, growing on several islands, and served everywhere from fine restaurants to small village stalls. There are several breweries which produce local beer. Bali produces “brem” which is a rice wine, whereas Toraja has its “tuak” which is also known in North Sumatra. Most common nationwide are “sate” (skewered grilled meat), “gado-gado” (vegetable salad with a peanut sauce), “nasi goreng” (fried rice served at anytime) and “bakmi goreng” (fried noodles).