Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.

Has characteristic parts: Bakmi Bakpiafil Bakso Bamischijf Beef kway teow Bihun goreng Bubur Ketan Hitamid Bubur ayam Cap caiid Char siu Chāshūjp-ro Douchizh-ro Egg foo young Loh bak Lumpiafil Lumpiang adobofil Lumpiang hubadfil Lumpiang isdafil Lumpiang labongfil Lumpiang pritofil Lumpiang sariwafil Lumpiang singkamasfil Mie bakso Mie goreng Ngo hiang Siomay Spring roll Stinky tofu Tauco
Categories: Chinese cuisine Indonesian cuisine
Also known as:
Wikidata ID: Q12497217
Wikipedia title: Chinese Indonesian cuisine
References:
Wikipedia article: Chinese Indonesian cuisine

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