Translations:Indonesian cuisine/27/en

The ubiquitous nasi goreng (fried rice), considered one of Indonesia's national dishes, it has rich variants, this one uses green stinky bean and goat meat.

Rice was only incorporated into diets as either the technology to grow it, or the ability to buy it from elsewhere, was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation come from the eighth century stone inscriptions from the central island of Java, which shows that kings levied taxes in rice. The images of rice cultivation, rice barns, and pest mice infesting a ricefield is evident in Karmawibhanga bas-reliefs of Borobudur. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, were carved into relief friezes on the ninth century Prambanan temples in Central Java: a water buffalo attached to a plough; women planting seedlings and pounding grain; and a man carrying sheaves of rice on each end of a pole across his shoulders (pikulan). In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.