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Indonesian cuisine is one of the richest culinary traditions in the world, and is full of strong tastes. [1] The richness of its type of cuisine is a reflection of the diversity of Indonesian cultures and traditions which consists of around 6,000 inhabited islands, and occupies an important role in Indonesia's national culture in general. Almost all Indonesian dishes are rich in spices derived from spices such as hazelnut, chili, key Intersection, galangal, ginger, kencur, turmeric, coconut and palm sugar followed by the use of cooking techniques according to the ingredients, and traditions which also influence through trade originating from India, China, the Middle East, and Europe (mainly the Netherlands, Portuguese and Spain). Basically there is no single form of "Indonesian cuisine", but rather, the diversity of regional cuisine which is influenced locally by Indonesian culture and foreign influences. For example, rice which is processed into white rice, ketupat or
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