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Indonesian And Malaysian Cooking
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Version
1.01
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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