Chinese Indonesian cuisine

Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa-Indonesia, simplified Chinese: 印尼中华料理; traditional Chinese: 印尼中華料理; pinyin: yìnní zhōnghuá liàolǐ or (Ìn-nî) Tn̂g-lâng-chia̍k (印尼唐人食) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han, Hokkien and Hakka people, 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.

Source: Wikipedia — Chinese Indonesian cuisine (CC BY-SA 4.0)