Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 68 of 131

T his Southeast Asian archipelago of volcano- studded islands has an emerging wealth of high-quality raw materials, from coffee and cacao to coconuts, sugar, and rice. But even with that bounty, the low number of Indonesians in the U.S. and scarcity of Indonesian restaurants and specialty food products—compared with other Southeast Asian coun- tries—means the cuisine is mostly a mystery here. Now on the verge of discovery, Indonesian food does have American fans, who tend to be vocal converts. A survey conducted by CNN Travel had readers choosing rendang—an Indonesia beef dish often made with banana peppers, lemongrass, and coconut milk—as the most delicious food in the world. The Core of the Cuisine The holy trinity of galangal, lemongrass, and salam leaf (similar to bay leaf), are the backbone of Indonesian cuisine. Coconut milk is splashed in many dishes, giving it a tropical feel. Sambal, a paste of crushed chiles, is ubiquitous. Perhaps the most famous dish interna- tionally is rijsttafel, a holdover from Indonesia's Dutch colony days; rice is the centerpiece, complemented by as many as 10 preparations The impact of this republic's culinary heritage can be best found in the U.S. through its exports of rice, artisanal sugar, coconuts, and other products. EXOTIC FLAVORS INDONESIA'S 66 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cuisineSpotlight_indonesia.indd 66 3/11/14 3:25 PM

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