Indian Indonesian cuisine/ja

ロティ・チャナイとマトンカレー、インド料理がインドネシア料理に与えた影響

インドネシアのインド料理（インドネシア語：Masakan India-Indonesia）は、インド料理と地元のインドネシア料理が融合したことで特徴づけられる。この料理は、インドの伝統的な料理を応用したものと、インドネシアの多様な食文化に触発された独自の創作料理で構成されている。インドの影響は、早くも4世紀にはインドネシアで確認できる。イスラム教のインドネシアへの普及と貿易に続いて、インド料理はインドネシア料理に採り入れられた。例としては、インドのビリヤニ、ムルタバ、カレー、パラタなどが挙げられ、これらはアチェ料理、ミナンカバウ料理、マレー料理、パレンバン料理、ブタウィ料理、ジャワ料理に影響を与えた。

歴史

インドネシアにおけるインド料理の影響は、大インドの一部としてのインド化により見られるものであり、東南アジアは歴史的にインドの文化、宗教、料理の影響を受けてきた。

List of Indian Indonesian foods

This list also includes Indonesian dishes that has experienced of acculturation or assimilation to Indian cuisine.

Dishes

• Apem, a traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut.
• Ayam tandori, chicken marinated in a mixture of spices and yoghurt and cooked in a clay oven.
• Chapati, a thin and unleavened flatbread originating from India, brought by the Indian immigrant to the country.
• Chutney, a family of condiments that usually contain some mixture of spices, vegetables or fruits. Chutneys may be either wet or dry, and can have a coarse to a fine texture.
• Dosa, rice pancake dish.
• Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Idli, savoury rice cake with patty-shaped. Most often eaten at breakfast or as snack. It usually served in pairs with chutney, sambar or other accompaniments.
• Kari ayam, chicken curry.
• Kari domba, mutton curry.
• Kari kambing, goat curry.
• Kari kepala ikan, fish head curry.
• Kari udang, shrimp curry.
• Korma, chicken or mutton braised with a medley of ground spices, nuts, and coconut milk or grated coconut.
• Laksa, spicy noodle dish.
• Mi aceh, Acehnese curry noodle, it can be fried or soupy.
• Mi kari, curry noodle.
• Mi rebus, boiled noodle dish using egg noodles in a sweet and spicy sauce, green chillies with a hard boiled egg.
• Martabak HAR, an egg-murtabak served in curry and topped with chillies in sweet-sour soy.
• Murtabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions.
• Naan, a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as curries.
• Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry.
• Nasi kari, rice and curry.
• Nasi kabuli palaw, a pilaf rice dish, consists of steamed rice mixed with raisins, carrots, and beef or lamb.
• Nasi kebuli, steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid.
• Nasi megono, Indian-influenced Javanese rice dish with chopped young jackfruit mixed with coconut and other spices.
• Raita, a condiment made of yogurt, together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from gram flour.
• Rendang, spicy meat curry dish originating from the Minangkabau.
• Roti canai, heavy Indian-influenced paratha-like roti served with curry or other condiments.
• Roti tisu, thinner version of the traditional roti canai.
• Sambar, a lentil-based vegetable stew or chowder.
• Satti Sorru:Indian claypot rice
• Soto, a traditional soup mainly composed of broth, meat and vegetables.
• Soto betawi, soto soup made of beef or beef offal, cooked in a cow milk or coconut milk broth and ghee, with fried potato and tomato.
• Tongseng, a dish of goat meat, mutton or beef stew dish in curry-like soup with vegetables and sweet soy sauce.

Snacks and desserts

• Adhirasam, sweets from Tamil cuisine.
• Cendol, an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup.
• Halwa, sweet confectionery.
• Keripik pisang, banana chips.
• Keripik singkong, tapioca chips.
• Kheer, pudding that made by boiling milk, sugar, and rice, tapioca, vermicelli or sweet corn.
• Kue laddu, ball-shaped sweets.
• Kue modak, rice flour dumplings stuffed with coconut and gula jawa.
• Kue putu, traditional cylindrical-shaped and green-colored steamed cake.
• Kue putu mayang, string hoppers with palm sugar syrup mixed with coconut milk.
• Kue pinyaram, Indian-influenced Minangkabau traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk.
• Samosa, a fried or baked dumpling with a savoury filling, such as spiced potatoes, onions, peas, or lentils.

Beverages

• Kopi tarik, a coffee, dark roasted with margarine and sugar, which is sweetened with condensed milk and pulled to froth it up.
• Teh tarik, hot milk tea beverage.

Gallery

• 
  Nasi biryani
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  Murtabak
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  Kari kepala ikan
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  Chapati
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  Naan
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  Putu mayang
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  Samosa

関連項目

• Cuisine of Indonesia/ja
• List of Indonesian dishes/ja
• インド系インドネシア人