https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AIndonesian_cuisine%2F8%2Fen 2026-05-27T20:51:34Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Indonesian_cuisine/8/en&diff=156832&oldid=prev 2025-06-21T00:08:00Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Indonesian cuisine often demonstrates complex [[Flavour (taste)|flavour]], acquired from certain ingredients and &#039;&#039;[[bumbu (seasoning)|bumbu]]&#039;&#039; spices mixture. Indonesian dishes have rich flavours; most often described as [[umami|savory]], [[Pungency|hot]] and [[spicy]], and also combination of basic [[taste]]s such as [[sweetness|sweet]], [[saltiness|salty]], [[sourness|sour]] and [[bitter (taste)|bitter]]. Most Indonesians favour hot and spicy food, thus &#039;&#039;[[sambal]]&#039;&#039;, Indonesian hot and spicy [[chili sauce]] with various optional ingredients, notably [[shrimp paste]], [[shallot]]s, and others, is a staple condiment at all Indonesian tables. Seven main Indonesian [[cooking]] methods are [[frying]], [[grilling]], [[roasting]], [[dry roasting]], [[sautéing]], [[boiling]] and [[steaming]].</div>

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