Introduction Indonesian Cuisine
The origin of the term “rice table” is difficult to trace. There is a story that says that the word table refers to the long list of ingredients needed for such a huge variety of dishes and appetizers to prepare. Another version says that the origin lies in the Dutch families back in India used “rice table”.
A traditional Indonesian meal is always a base of white rice because white rice is not only nutritious, but also a calming and soothing effect of hot and spicy dishes. Originally, when the rice dish eaten a fish or meat, seasoned and spiced by sambal. Sambal is a thick puree of fresh red peppers.
In colonial times it was such a simple meal, not nearly enough for the appetite of the Dutch planters satisfying, more and more variations on dishes were added. Such a variety of tasty dishes of all kinds is the extensive rice table today.