印尼菜同属于东南亚菜系，但与其他东南亚菜系最大的不同，就是会用到两款独有香料：石栗和黑栗。这两款香料几乎会出现在任何一款传统菜上。印尼咖喱和泰国咖喱以及印度的咖喱调味有些不同，泰国咖喱比较偏酸偏辣一点，印度的则有一点辛辣。
他们说这些菜式其实是荷兰的传统食品，还说他们认为印尼菜就是荷兰菜。
These dishes, they informed me, are traditional foods in the Netherlands. Really, they said, they thought of Indonesian food as Dutch.
我觉得其实所谓的“印尼菜”并不存在。印尼在这方面就像欧洲一样，都是由各种不同的饮食文化融合而成的。
FYI, There is no such thing like Indonesian cuisine. Saying Indonesian cuisine is like saying European cuisine. each region vastly different.
采用过氧化氢法降解产于印尼的海藻异枝麒麟菜硫酸多糖(ESPS)。
Algal eucheuma striatum sulfated polysaccharide (ESPS) collected from Indonesian sea was degraded by hydrogen peroxide (H2O2).
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