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| h English (en) | ==History== [[File:KITLV A765 - Bas-reliëf op de Boroboedoer bij Magelang, KITLV 101601.tiff|thumb|left|300px|Bas-relief of Borobudur depicting cooking and cleaning the fish scales]] Indonesian cuisine has a long history—although most of it is not well-documented, and relied heavily on local practice and oral traditions. A rare instance is demonstrated by [[Javanese cuisine]] that somewhat has quite a well-documented culinary tradition. The diversity ranges from ancient ''bakar batu'' or stone-grilled yams and boar practiced by [[Indigenous people of New Guinea|Papuan tribes]] of eastern Indonesia, to sophisticated contemporary Indonesian fusion cuisine. The ethnic diversity of Indonesian archipelago provides an eclectic combination — mixing local Javanese, Sundanese, Balinese, Minang, Malay and other native cuisine traditions, with centuries worth of foreign contacts with Indian traders, Chinese migrants and Dutch colonials. [[File:KITLV 40091 - Kassian Céphas - Relief of the hidden base of Borobudur - 1890-1891.jpg|thumb|right|300px|Bas-relief of Karmawibhanga of 9th century [[Borobudur]] depicts a [[rice barn]] and rice plants being infested by mouse pestilence. [[Rice farming]] has a long history in Indonesia.]] Rice has been an essential staple for Indonesian society, as bas-reliefs of 9th century [[Borobudur]] and [[Prambanan]] describes rice farming in ancient Java. Ancient dishes were mentioned in many Javanese inscriptions and historians have succeeded in deciphering some of them. The inscriptions from [[Mataram Kingdom|Kingdom of Mataram]] era circa 8th to 10th century mentioned several ancient dishes, among others are ''hadaŋan haraŋ'' (minced water buffalo meat satay, similar with today Balinese ''sate lilit''), ''hadaŋan madura'' (water buffalo meat simmered with sweet palm sugar), and ''dundu puyengan'' (eel seasoned with lemon basil). Also various ''haraŋ-haraŋ'' (grilled meats) either ''celeṅ/wök'' (pork), ''hadahan/kbo'' (water buffalo), ''kidaŋ/knas'' (deer) or ''wḍus'' (goat). Ancient beverages include ''nalaka rasa'' ([[sugarcane juice]]), ''jati wangi'' (jasmine beverage), and ''kinca'' (tamarind juice). Also various ''[[kuluban]]'' (boiled vegetables served in spices, similar with today ''[[urap]]'') and ''phalamula'' (boiled yams and tubers served with liquid palm sugar). Other ancient vegetable dishes include ''rumwah-rumwah'' (''[[lalap]]''), ''dudutan'' (raw vegetables) and ''tetis''. |