During hundreds of years in Indonesian Cuisine various culinary traditions are mixed and integrated so as to result in such cook masterpieces as nasi goreng (fried seasoned rice), gado-gado (vegetable salad) and rendang beef. General characteristic of Indonesian cuisine is unusual food’s piquant savor. Interesting fact about Indonesian Cuisine is that dairy products are practically not presented in the menu, leaving place for main foods — fish and fruits.
The refined decoration for cold dishes, desserts, soft drinks — are ice cubes with flowers: spread out flowers of St.-John’s worth, lindens, currants, guelder-roses, leaves of mint in ice forms, fill them with warm boiled water and freeze.
