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Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that coming from various places in the archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that attracted to the port-city of Batavia (today modern Jakarta) since centuries ago. ==History and influences== The Betawi cuisine developed and evolved with influences from various cuisine traditions brought by waves of newcomers to the port-city on the north coast of Western Java. From the small port of Sunda Kalapa, it grew into an active hub of international trade, primarily involving Indonesian, Chinese, Indian and Arab traders. By early 16th century, drawn by the spice trade, the Portuguese were the first Europeans to arrived, followed by the Dutch later in the same century. During colonial VOC era, foreign communities were kept in enclaves under Dutch colonial rule, as the result the culinary concentration grew in each area: Tanah Abang for Arab cuisine, the Glodok and Kuningan area for Chinese food and Tugu in North Jakarta for Portuguese.〔 Betawi cuisine is in fact really similar to Peranakan cuisine, as both are hybrid cuisine heavily influenced by Chinese and Malay, as well as Arab and European cuisine, to neighboring Sundanese and Javanese cuisine. ''Nasi uduk'' for example, which is a savory rice cooked in coconut milk and served with several side dishes, may be a local version of the Malay dish ''nasi lemak''.〔 On the other hand, ''asinan'', cured and brined pickled vegetables, and ''rujak juhi'', vegetables served with shredded dried squid and peanut sauce, demonstrate Chinese influences. Because of this common heritage, some of Betawi cuisines, such as ''asinan'' and ''lontong cap go meh'', are shared with Chinese Indonesian. Betawi cuisine also shares some recipes and dishes with neighboring Sundanese, such as both of them are familiar with ''sayur asem'' and ''gado-gado'' (''lotek''). Another examples are ''nasi kebuli'' and ''soto betawi'' that uses ''minyak samin'' (ghee), which indicates Arab or Muslim Indian influences. A gastronomy expert suggests that some Betawi dishes can describes the past condition of Betawi people reside in Batavia. For example, ''kerak telor'' was created due to the low quality of local glutinous rice, with the egg and other toppings added to make it more tasty and satisfying. ''Soto tangkar'', which today is a meat soup, was mostly made from the broth of goat rib-cage bones in the past because meat was expensive, or the common population of Batavia were too poor to afford some meat back then.〔〔Suryatini N. Ganie〕 Today, many authentic Betawi dishes are hard to find even in its native land. This is partly because as a cosmopolitan city, Jakarta also features dishes from many far-flung parts of Indonesia, as well as international cuisines — which is a myriad dishes for Betawi cuisine to compete with. Moreover, Betawi community were pushed out of the inner city to the marginal suburbs in and around Greater Jakarta in the wave of development.〔 Nevertheless, some Betawi restaurants are striving to preserve their heritage cuisine, such as rare ''pecak gabus'', snakehead fish (''Channa striata'') in ''pecak'' sauce. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Betawi cuisine」の詳細全文を読む スポンサード リンク
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