https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AIndonesian_cuisine%2F29%2Fen 2026-09-12T03:53:11Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Indonesian_cuisine/29/en&diff=156853&oldid=prev 2025-06-21T00:08:00Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===Wheat===<br /> [[File:Mi Goreng GM.jpg|thumb|[[Mie goreng]] (fried noodle), a wheat-based Chinese dish completely assimilated into Indonesian mainstream cuisine.]]<br /> [[Wheat]] is not a native plant to Indonesia. Through imports and foreign influences&amp;nbsp;— most notably Chinese and Dutch&amp;nbsp;— Indonesians began to develop a taste for wheat-based foodstuff, especially Chinese [[noodle]]s, Indian [[Roti cane|roti]], and Dutch [[bread]]. Other than common steamed rice, the Chinese in Indonesia also considered noodles, [[bakpao]] and &#039;&#039;[[Youtiao|cakwe]]&#039;&#039; as staples. Yet in Indonesia, especially in Java and Sumatra, the rice culture was so prevalent that sometimes these wheat-based dishes, such as noodles are treated as side dishes and are consumed with rice, while others such as Chinese buns and &#039;&#039;cakwe&#039;&#039; are treated as snacks. The European, especially the Portuguese and the Dutch, introduced bread and various type of bakery and pastry. These European staples have now become alternatives for a quick breakfast.</div>

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