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Introduction
Strapping the equator for 5000km, the islands of Indonesia promise an edible adventure. The archipelago is home to empires, rice, poverty, tea, dissent, soybeans, corruption, catfish aJh vital elements to discover, explore, embrace, avoid and ingest. Eat in Indonesia and you'll absorb its essence, for this nation is so well represented by its cuisine. The abundance of rice reveals Indonesia's fertile land, its spices recall times of trade and invasion (these, after all, are the Spice Islands) and the fiery chilli reflects the warmth and spirit of the people.
More than this, Indonesia's cuisine reflects the country's diversity. Just look at a map; here are 13,677 islands, home to at least 200 million people including 300 ethnic groups, countless cooks and a surplus of audacious stomachs. Difference is intrinsic to Indonesia's identity; the nation's slogan is 'unity in diversity' and the face of its cuisine changes depending on who you dine with and on which island.
By the same token, Indonesian food has its unifying attributes. Unlike that of its northern neighbours, for example, the cuisine here is not complex; flavours stay separate, simple and substantial. Nevertheless, Indonesian food is certain to surprise, enlighten, astound and keep you guessing: How was that fish kept fresh without the aid of a fridge? Where did that restaurant disappear to? And why does my dessert taste like avocado? All the clues lie within these pages, but to fully enjoy the nation's culinary make-up, you'll naturally want to taste the real thing; and this book will also help you do just that. Advice here includes how to choose the best place to try black rice pudding, how to order tea without an accompanying tonne of sugar and how to get a fix of jackfruit curry in the middle of the Muslim fasting month.
Considering that any one dish can appear in many variations, you could never try everything that Indonesia's fare has to offer - but just trying is reward in itself. Selamat makan! (bon appétit!)