Culinarily, Indonesian foods are based on indigenous techniques and ingredients but influenced by India, the Middle East, China and Europe. Spanish, Portuguese, and Dutch traders brought new ingredients when they colonized. And the flow went both ways when the native spices - such as cloves and nutmeg - were taken from the Indonesian Moluccas islands back to Europe.
For our dinner, I revamped some leftover rice into Indonesian Nasi Goreng.
And we also had Ayam Goreng Kuning, Indonesian Fried Chicken.
Delicious all around! For the talls, we ended with a clove-scented coffee. This Global Table Ambassador is signing off for now. We'll be heading to Iran next.