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Chinese Indonesian cuisine ((インドネシア語:Masakan Tionghoa Indonesia)) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as ''kecap manis'' (sweet soy sauce), palm sugar, peanut sauce, chili, ''santan'' (coconut milk) 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. == Chinese cuisine legacy == Chinese culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. Words beginning with ' () signify the presence of meat, e.g. ' ("meat bun"); words ending with ' () signify vegetables, e.g. ' ("Chinese white cabbage") and ' ("mixed vegetables"). Also ' or ' () signify noodle as in ' ("fried noodle"). Most of these loanwords for food dishes and their ingredients are Hokkien in origin and are used throughout the Indonesian language and vernacular speech of large cities. Because they have become an integral part of the local language, many Indonesians and ethnic Chinese do not recognize their Hokkien origins. Some of popular Indonesian dishes such as nasi goreng, mi goreng, bihun, kwetiau, lumpia and bakpia can trace their origin to Chinese influence. Some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, the staple food of most of the country. Chinese influence is so evident in cities with large Chinese settlements since colonial era, especially in Jakarta, Cirebon, Semarang, Surabaya, Medan, Palembang and Pontianak. As the result numbers of ''mi'' (noodle) and ''tahu'' (tofu) recipes were developed in these cities. Chinese influence is so evident in Betawi people (native Jakartans) cuisines that basically was formed as peranakan culture, as the result Betawi people held Chinese Indonesians dishes such as ''asinan'' and ''rujak juhi'' as theirs. To a certain extent, Javanese in Semarang, Solo, and Surabaya also willingly absorbs Chinese culinary influences, as the result they also considered Chinese-influenced dishes such as ''mi goreng, lumpia, bakso,'' and ''tahu gunting'' as theirs. Because food is so prevalent in Chinese culture — just like those commonly found in Chinese communities worldwide — many ''Pecinan'' (Chinatowns) in Indonesian cities are well known as the culinary hot spots of the city. As Chinese and also native Indonesians establishing their food business, many eating establishments sprung up, from humble street side cart hawker to fancy restaurants offering their specialty. Areas such as Glodok, Pecenongan, and Kelapa Gading in Jakarta, Gardu Jati in Bandung, Kya-kya Kembang Jepun in Surabaya, and Pecinans in Cirebon, Semarang, Solo and Medan are teeming with lots of warungs and restaurants, not only offering Chinese Indonesians' dishes, but also local and international cuisines. 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「Chinese Indonesian cuisine」の詳細全文を読む スポンサード リンク
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