Indonesian spices (bumbu) including peppercorn, clove, cinnamon and nutmeg. The famed 16th century spice trade has prompted European traders to seek spices' sources as far as Indonesian archipelago.
According to the 17th century account of Rijklof van Goens, the ambassador of the VOC for Sultan Agung's Javanese Mataram court, the techniques of meat processing (sheep, goats, and buffalo) during celebration in Java, was by grilling and frying the seasoned meat. Unlike European, the Javanese primarily use coconut oil instead of butter.
