Indonesian And Malaysian Cooking
by Tan Kheng Hin

  This eBook provides an easy guide to Indonesian And Malaysian Cooking recipes, giving careful attention to ingredients, method of cooking, necessary equipments and many exciting menu suggestions.

The Indonesian and Malaysian islands are rich in agricultural produce, exotic spices and aromatic leaves. Apart from the original inhabitants, the islands' people are a mixture of Chinese, Hindus, Arabs and Dutch. While each group retained its own art, culture , religion and cooking - the blending of all these factors makes the Malaysian and Indonesian cuisine a gourmet's delight. Traditionally, 'meal time' on the islands provides a table laden with exciting foods. A variety of dishes are placed on the table at the same time allowing guests - and their host or hostess - to sample each delicacy

Malaysia and Indonesia are truly a gourmet's paradise. This long peninsula and adjoining girdle of tropical islands that extend for some 5000 kilometers - from the mainland of south-east Asia eastwards to the Philippines. The archipelago is washed by the waters of the Indian and Pacific Oceans and the South China Sea, and in such an equatorial Eden, nature has been lavish with her favours.

These lands not only abound with agricultural produce, but are also major sources of the world's tin and crude oil.
Indonesia has a climate which remains within two degrees of 25°C throughout the year. Some of the largest islands of the world are here and probably the best known is Java - one of the most densely populated islands of the world.
Although it is only a sixteenth of the area of Indonesia, it must find sufficient food for two-thirds of the nation's population. And it must also produce such stimulants as rum, tobacco, coffee, spices and aromatic leaves.
Apart for the original peoples, Chinese, Hindus, Arabs and Dutch have all settled there and have merged with the original Javanese through marriage; but each group retains its own art, culture, religious beliefs and cuisine.

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