عرض عن اندونيسيا بالانجليزي

موضوع عن اندونيسيا بالانجليزي

  فقرة  برزنتيشن بحث موضوع ملخص   جاهز باللغة الانجليزية  انشاء

ـ موضوع انجليزي عن ابدا قصير كيفية كتابة موضوع تعبير باللغة الانجليزية توجيهي قواعد كتابة تعبير بالانجليزي طريقة سهلة لكتابة تعبير بالانجليزي موضوع تعبير انجليزي يصلح لكل المواضيع كتابة تعبير بالانجليزي عن نفسك دولة عاصمة كيفية باللغة الانجليزية كتابة تعبير بالانجليزي عن المستقبل وصف تعبير انجليزي يصلح لكل المواضيع موضوع انشاء شامل لكل المواضيع موضوع تعبير عربي يصلح لجميع المواضيع موضوع تعبير انجليزي جاهز برجراف ينفع لاى موضوع تعبير عن وطني نبذة معلومات عامة my country   عن الوطن قصير جدا طويل paragraph presentation اين  في اي قاره عاصمة السياحة  مملكة  لمحة عن  نقاط الاهتمام الوجهات عادات وتقاليد الشعوب

الشامل  قائمة مدن جمهورية  the great wall of information برزنتيشن تقرير

جمهورية دولة حول  تكاليف المعيشه السياحة في  للطلاب عرض ملخص مختصر حول الحياة والعادات والتقاليد فى  لمحة تعريفية بالانجلش تلخيص قصير كلمة تحدث  تقرير انجليزي عن اي دوله مقدمة خاتمة عدد سكان  مدن  الوجهات العرب المسافرون نقاط الاهتمام مساحة معلومات عن اندونيسيا بالانجليزي جوكو ويدودو جاكرتا إندونيسيا ديانة رئيس اندونيسيا الحالي معلومات عن اندونيسيا بالانجليزي تقرير  برجراف 

indonesia population

indonesia jakarta

  indonesia weather

Gastronomy

Indonesian gastronomy is influenced by the culinary traditions of countries and regions as diverse as China, India, the Middle East and the Netherlands. It is so varied that travelers are sure to find a dish that will please them.
For most Indonesians, meals are consumed quickly, often on the go. In many families, the day's foods are cooked in the morning, and are placed on the table at breakfast, at noon and again at dusk. Family members serve themselves when they are hungry; it is only on special occasions, such as holidays or in the presence of guests, that they gather around a table. The Chinese influence is manifested through the presence of sauteed dishes, cooked in a steaming wok, but India is not left behind, with curries very popular. The sate (marinated skewers) come from kebabs in the Middle East while rijstaffel (rice table) dates back to colonial times. All these culinary traditions have merged and adapted to form regional cuisines on almost every island in the archipelago.

Five pillars of gastronomy - Rice, coconut, banana, peanut and soy are the five pillars of Indonesian cuisine; besides, it is impossible to find a dish that does not include at least one of these ingredients. Rice is the staple of most islands, especially the most fertile ones like Sumatra, Java and Bali. There are several varieties of rice: beras putih (white rice), ketan putih (glutinous white rice), ketan hitam (glutinous black rice) and beras merah (red rice). Most restaurants offer dishes whose names include the prefix nasi , which means they are accompanied by rice. The nasi goreng , fried rice sautéed with vegetables and chicken, shrimp or red meat (or a mixture of 3), is the most famous of them. If the word istimewa (special) appears in the name of the dish, it is then surmounted by a fried egg. On feast days, cone- shaped rice, called nasi kuning (yellow rice), cooked with turmeric, coconut milk and spices, is served on banana leaves. The noodles (rice noodles) or durum wheat are another staple food of Indonesians. In the goreng (sautéed noodles), they are sautéed in coconut oil with meat and vegetables - sometimes a fried egg - and accompanied by lime and a very spicy shrimp paste . Goreng and Nasi Goreng are popular at breakfast. Other starchy foods such as maize, tapioca, millet and sago are eaten in the more arid islands east of Bali and in small archipelagos off Sumatra. In the islands of Roti and Savu, the sweet and nourishing sap of the lontar palm is the staple food of the population.
Coconut and its products are central to Indonesian cuisine. Coconut oil is a widely used fat, while santan (coconut milk) is used to thicken and flavor soups and curries and to marinate meats. Once grated, coconut is often incorporated into vegetable dishes to provide texture, flavor and fat, and plays a prominent role in desserts. Fried and grated, it serves as a condiment.
Indonesia has an incredible variety of bananas, from the tiny pisang mas to the big pisang lembut , popular in Bali. Cooked, sautéed or boiled, they are also appreciated in snacks. The banana flower itself is eaten as a vegetable and the leaves are used to pack meat, fish or steamed vegetables.
In the form of a sweet and spicy sauce, peanuts are an integral part of certain dishes such as sate and gado gado (vegetable salad with peanut sauce). Most of the protein consumed comes from soy, boiled or fermented to make the temple (soy cake) and tahu (curd soy milk). Roasted peanuts can be incorporated into the soup, served as a snack or as an accompaniment to a main course.
Indonesians use fermented soy sauces, such as kecap asin (salt sauce) and kecap manis (sweet sauce), to flavor all their dishes. As most restaurants tend to use MGS (monosodium glutamate) generously, let the waiter know when you order if you prefer your dishes without this flavor enhancer.
Indonesians consume a lot of vegetables. They gather many green vegetables - tapioca, papaya, soy leaves, kangkung (water spinach) or bayam (Asian spinach) - and grow many more in their gardens, such as carrots and all kinds of vegetables. varieties of beans, squash and pumpkins. They also grow fruits, such as jackfruits, papayas and bananas. If they consume little meat, they enjoy a little dried fish with a white rice timbale. The choice of meat is, among other things, determined by cultural and religious considerations.
The Javanese do not touch pork and have a preference for soto ayam (chicken soup), sop buntut ( oxtail soup) and ayam goreng (fried chicken). The Balinese have a weakness for duck and pork. The best-known specialties of Bali are babi guling (spit-roasted suckling pig) and bebek tutu (spicy duck cooked slowly).
The people of Sumatra especially taste beef and prepare a very famous dish, the rendang (beef stew with a creamy spicy sauce). The Sulawesi Selatan region is famous for its fish and seafood dishes, featuring prawns, lobsters, crabs, carp, eels and sea cucumbers.
Javanese gastronomy is sweeter than those of Sumatra and Bali, where one eats more spicy. According to the amateurs, Papuans living on the coast offer the best ikan bakar (grilled fish) of the archipelago. In Kalimantan, some Dayak tribes feast on a roasted lizard, and among the Minahasa, rats and bats are often on the menu.
In general, the more rural a region is, the more the traveler will be offered animal meat sometimes at odds with his tastes and conscience. If you choose to go off the beaten track, it is better to check what type of meat is served to you especially to avoid the viscera of animals.
Vegetarians often opt for gado gado and cap cai (wok stir-fry). The main dishes are usually accompanied by sambal (chilli paste), which comes in countless variations, from the simple paste based on very hot peppers, minced garlic and shallot to the burning version generously added terasi (shrimp paste).
One of the best ways to experience the extraordinary diversity of Indonesian gastronomy is to order a nasi oars or a nasi campur . This dish is actually a plate of steamed rice, accompanied by chicken, fresh and canned vegetables, fried egg, roasted peanuts, coconut chips, hot sambal and huge krupuk crispy (shrimp fritters).
Padang cuisine, native to Sumatra, holds a great place in the country's gastronomy. It offers a great variety of tasty dishes based on ayam (chicken), sapi (beef), kambing (mutton), sayur (vegetables), ikan goreng (grilled fish), curries and sometimes tripe , all served with a portion of rice steamed.
You only pay for what you eat and, depending on your budget, you will be able to taste a wide variety of dishes. Otherwise, imitate Indonesians by choosing only a few main dishes accompanied by rice. Generally, vegetable dishes are the cheapest, and the most expensive beef dishes. Better to inform yourself of the price of each dish before eating.

Fruits and desserts - The diversity of fresh tropical fruits often impresses visitors. There are more than 40 varieties of pisang (bananas), jeruk bali (grapefruit), mangoes and chicks (pineapple), not to mention the many lesser-known fruits. The durian, which has a caramelized peach taste, resembles a green bowling ball bristling with quills; rambutan, red or yellow, has a scalp and a flavor very similar to that of litchi. Salak skin, crisp and tangy, strongly evokes that of a snake. The markisa (fruit of the passion) whose pulp is full of small edible seeds, is deliciously refreshing. Indonesia has many other fruits, such as thirst-quenching watermelon, jambu , jambos or rose apple, and tart green apples that are surprisingly juicy and tasty, like many varieties of oranges.
Coconut milk, sticky rice, tapioca, mung bean and banana are the basic ingredients of desserts. Each island has its own variety of colorful cupcakes filled with sweet mung beans, bananas or coconut chips. They are based on glutinous rice cooked in coconut milk. Most often, for desserts or other dishes, red palm sugar is used.
Try the kueh lapis, a light-filled cake made from rice flour and coconut-flavored palm sugar, and bubur ketan hitam , a black rice cake cooked in coconut milk and sweetened with palm sugar. . In all major cities, you can enjoy pancakes of all kinds, filled with fruit or palm sugar and coconut chips. Served as a dessert or as a snack, the escampur , the Indonesian equivalent of the ice cream cup, is very popular. Always based on crushed ice, it is enhanced with syrup, coconut milk, fruit dice, cubes of very colorful gelatin, jackfruit, fermented tapioca and other sweets. Indonesians consume 3 meals a day, interspersed with snacks. Here it is a real way of life. Children can not resist krupuk or a dish of rujak (spicy fruit salad). Nearly every street corner, street vendors lure the barge with a metal chime, wooden gong or steam whistle. They offer bakso (meatballs), bakpao ( steamed buns stuffed with meat) or a simple bowl of noodles. Indonesians also eat in the traditional warung , improvised stalls on the sidewalk of busy streets and markets. You will be able to savor most of the popular dishes at a modest price. However, hygiene standards are poor and refrigeration almost non-existent: better to have a stomach foolproof to taste their specialties.

Rijstaffel - Although the Dutch influence has largely faded, it nevertheless remains through the rijstaffel , the most sought-after form of the nasi padang of Sumatra. The rijstaffel (rice table) consists of several dishes of meat and vegetables, served with rice and spicy condiments, presented in grand ceremonial by a succession of waitresses. A typical rijstaffel has between 5 and 6 dishes, far from the colonial era where it could understand until ... 350. Because of its sophistication, it is mainly offered in restaurants and tourist hotels.

Spice up your day - In spice islands, it is not surprising that they are so present in the gastronomy they make recognizable among all. They are classified into 2 categories: wet and dry. The former include fresh bulbs and rhizomes such as shallots, onions, ginger, garlic and turmeric, dried and reduced to powder. The seconds include seeds and nuts such as pepper, coriander, cinnamon, cumin, bancoul nut. Terasi (shrimp paste) has a taste that can dominate all others. The fresh spices are first pounded and then roasted so that they develop their perfumes. They are then incorporated into meat or vegetables. Spices differ according to the cooked meat. If now the spices are sold in sachets in the warung and supermarkets, in the villages, they are always prepared in the old fashioned way. No spice blend would be complete without the peppers, as Indonesians love the (hot) pedas . Among the common varieties are the long sweet red tabia lombok pepper, the round yellow and red tabia bali and the bird pepper that puts your mouth on fire! In addition to spices, Indonesian cuisine is scented with the use of bay leaves and lemon, basil and lemongrass.

Coffee, tea or Bintang? - During meals, Indonesians often drink hot sweet tea. You will also find es teh (iced tea), kopi (local coffee), fruit juice and soda. Most drinks are already sweet, often generously. Order the drink and sugar separately. Juices, the most consumed of which are watermelon, papaya, pineapple or avocado, are sold fresh or bottled. Bintang beer - from Dutch Heineken origins -, tuak (palm wine), brem (rice wine), badek (rice liqueur) and arak (rice alcohol) constitute the alcoholic beverages.

Restoration

Dishes - Rice is the staple dish for the majority of Indonesians, although in the Eastern Islands, maize, sago, cassava and sweet potatoes are very common. In the smaller cities, this is what will be served to you. Coconut milk and red peppers are popular ingredients throughout the country. Some meat, fish and vegetable dishes are very spicy, including padang food; but you will also find very sweet dishes, such as gudeg , a specialty of Jogja. Almost all are accompanied by steamed white rice ( nasi puti ). The most popular dishes among tourists are nasi goreng (fried rice), mie goring (fried noodles), sate or satay (grilled meat or chicken skewers) and gado-gado (steamed cold vegetables served with a peanut sauce). The nasi campur is a good choice for travelers as it is a complete meal with rice, vegetables and meat, usually chicken. There are Chinese restaurants in almost every city; they offer less spicy and vegetarian dishes. The large number of restaurants in the main tourist centers will satisfy all visitors; there is a wide variety of cuisine, including western. All cities have American fast foods like KFC. The larger ones also have McDonald's and Pizza Hut.

Drinks - Beer : The local beer, Bintang, is cheap, but imported beer, wine and cocktails, which are only found in big cities, are expensive and can double the bill.

Water : you can buy bottled water everywhere. The Aqua brand is recommended - it is mineral water. In the restaurants of tourist centers, you will sometimes have carafes of water coming from a container of mineral water located in the kitchen; it's economical and more ecological. If in doubt, do not hesitate to ask where the water comes from. In cheap establishments, water can be served hot in a glass or thermos: it means that it has boiled and can be drunk without risk.

Health

Yellow Fever - Vaccination is required if you arrive within 6 days of starting an infection or if you are traveling through an infected area. Check with your doctor for any other necessary vaccinations, especially for typhoid, cholera and hepatitis A and B.

Turista - It is manifested by intestinal disorders and often occurs as a result of changes in climate and diet. Plan an antidiarrheal, such as Imodium, a very valuable but only temporary solution, which is best used when sanitary facilities are deficient. If your diarrhea is accompanied by fever and cramps, you may need antibiotics that will be prescribed by a doctor.

Stomach problems - They will probably be more due to dehydration than anything else because most people do not drink enough water. Drink plenty, especially if you participate in outdoor activities. Protect yourself from the sun and heat. Wear a hat and carry a high-index sunscreen in your luggage because in Indonesia this type of product is expensive and hard to find outside major cities.

Malaria (Malaria) - Is transmitted by nocturnal Anopheles mosquitoes. Prophylactic treatments are increasingly challenged as drug-resistant strains develop in Southeast Asia; some medications, such as Lariam, can cause dizziness, stomach upset and even hallucinations. Determine with your doctor if you need treatment according to the areas you are going to visit, because all of Indonesia is not affected by malaria. When you arrive, protect yourself from bites with a repellent and, as mosquitoes are more active at dawn and dusk, wear long, covering clothes at these times. In infected areas, sleep under a mosquito net. In the tropics, all bites, cuts, and abrasions can become infected quickly; treat them without delay.

Dengue - Transmitted by diurnal mosquitoes, it is far more common in Indonesia than malaria. There is no prophylactic treatment; therefore, take the same precautions as for malaria if you are traveling to an infected area.

AIDS - Along with other sexually transmitted diseases, it is wreaking havoc in Indonesia. Sex workers have multiple partners from around the world. Be responsible and use condoms, over-the-counter in the apotik (pharmacies).

Medications - Most are available in pharmacies without a prescription, but if you need a specific medicine, plan to bring enough. Jakarta and Bali have excellent specialists and good hospital infrastructure. If this does not suit you, go to Singapore where infrastructure is among the best in the world. If you visit eastern Indonesia, the city of Darwin, Australia, may be more accessible. It is obvious that you must not leave without comprehensive medical insurance.

Water - Prefer to consume bottled water. You will find even in the smallest village. If necessary, boil water for 20 minutes. Do not wash but peel all fruits before eating and avoid eating raw vegetables.

security

Overall, Indonesia is safer than most Western cities. Like everywhere, beware of pickpockets in crowded areas, thieves in cheap hotels and casual crooks. Take the usual precautions. Do not leave valuables unattended, pay attention to your wallet or wallet, and your backpacks in areas where the crowd is compact. Do not lend money if you hope to be reimbursed. Report any theft immediately to the police or security officials. Without police minutes, you will have trouble getting a new passport and other travel documents. Plan photocopies of your passport, airline tickets and travel documents and keep the originals safe at the hotel. All drugs, both soft and hard, are proscribed and their detention is severely punished by long prison terms (or even the death penalty) and / or colossal fines