Chinese Indonesian cuisine

Chinese Indonesian cuisine (Indonesian: 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 culinary culture is particularly evident in Indonesian cuisine through the Hokkien, Hakka, and Cantonese loanwords used for various dishes. Words beginning with bak () signify the presence of meat, e.g. bakpau ("meat bun"); words ending with cai () signify vegetables, e.g. pecai ("Chinese white cabbage") and cap cai ("mixed vegetables"). Also mi or mie () signify noodle as in mi goreng ("fried noodle").

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