Indonesian vs French food & cuisine

Indonesian, Malaysian, and Singaporean cuisines are often confused overseas due to their geographical proximity and overlapping rice, coconut milk, fermented products, seafood, chili, and spices; also, steaming, frying, and curry-making are staples in all three countries. Satay, rendang, nasi lemak, and laksa have versions in all three countries, leading to frequent cross-identification. Indonesian cuisine is distinct for its extensive regional diversity, with thousands of islands, and has a broader variety of flavors. Indonesians commonly use palm sugar, kecap manis, indigenous galangal, and candlenut. Unique to Indonesia are sambal varieties, more assertive flavors, and the rare use of wheat bread or buns.

The idea behind a meal is to enjoy the moment. That is the French way. French meals are ritualistic, often with multiple courses of small portions aimed at enjoying a meal slowly, which contrasts with the simpler, faster eating in other European cultures.

Most meals include bread and wine. Wine is hardly a separable part of French dining culture; it’s seen as a cultural product, not just as an alcoholic beverage.

Nasi goreng, fried rice, is omnipresent in Indonesia and considered a national dish.

Noodles are a popular staple and comfort food across Indonesia, consumed at all times of day, as well as rice.

Wheat is not native to Indonesia; it got here through the Chinese and the Dutch. Indonesians acquired a taste for Chinese wheat noodles, Indian roti, and Dutch bread. Yet in Indonesia, rice is so ingrained in the culture that even noodles are often consumed with rice.

Modern French wheat consumption is actually moderate compared to many other countries. The average person consumes about 50 kg of bread annually.  Unlike some cultures where bread is a staple accompaniment to every meal, French consume it in a more structured manner:  at breakfast and almost at every following meal later, but portion sizes are smaller, and diet is diversified.

In French cuisine, rice, corn, and other grains play a minor role compared to wheat.

Though many iconic dishes use vegetables, data shows lower veggie consumption than the global average (which is ~200 g/day); quantities eaten daily are generally small. The plate is filled mainly with rice, and the rest is just a touch of vegetables and protein. Also, veggies are mixed with coconut, peanut sauce, sambal, or tempeh, so the flavor is strong, but the portion sizes of the vegetables can be modest. When consumed, water spinach, regular spinach, long beans, eggplant, chayote, cucumber, and bitter melons are frequent choices.

Starchy roots, though, are big in Indonesia, especially cassava and snacks, crackers, and flour-based street foods made of it. Cassava leaves are one of those everyday Indonesian foods that outsiders rarely notice.

Alongside cassava leaves, papaya leaves, melinjo leaves, katuk leaves, and sweet potato leaves are also widely consumed, usualy stir-fried with garlic or chilies.

Indonesia is unique as the birthplace of tempeh, a fermented soybean product, an affordable protein. It’s even higher in protein, fiber, and vitamins than tofu. Compared to meat, tempeh has a very low carbon footprint and is a great plant-based meat substitute.

Oncom is a lesser-known, also fermented Indonesian staple. It’s closely related to tempeh; both are fermented using mold, but oncom is made from the by-products of other foods: soy pulp remains from making tofu, peanut remains after the oil has been pressed out, and cassava tailings when extracting the starch. This makes oncom a very sustainable protein source.

Common preparations are glazing and steaming in their own juices with butter. The concept of garniture, or vegetable accompaniments, is important, and it includes jardinière (mixed diced vegetables) or printanière (spring vegetables) preparations.

Mirepoix is a foundational combination of diced onions, carrots, and celery, which is a key component in stocks, soups, and stews, subtly infusing dishes with flavor base.

The French also have a fondness for wild mushrooms; they are passionate about foraging.

The French prefer perfectly ripe fruits eaten at their peak. Popular are apples, pears, cherries, plums, grapes, and stone fruits. The French have perfected the art of poaching fruits in wine or sugar syrups, as seen in classics like poires belle hélène – poached pear.

Indonesians breed free-range chickens in the villages. Compared to mass-farmed chickens, these village chickens are thinner, and their meat is firmer.  About 60% of chicken production is concentrated in Java.

Various fried and grilled chicken recipes exist throughout the country. Chicken feet are enjoyed in many countries, but they are particularly popular here as a street staple.

When most people think of curry, they’re picturing Thai green curry or Indian curries. Indonesian meat curries represent a different approach – they’re not about balancing heat and cooling (like Thai), building layers of spices (like Indian), or showcasing fresh herbs (like Vietnamese), but about transformation. Indonesian cooks don’t just add coconut milk – they reduce it. This reduction, called pecah minyak – oil breaking, is fundamental and creates this rich, almost creamy texture without any dairy.

Satay is a dish of grilled skewers and peanut sauce that spread widely, first across Indonesia and then Malaysia, Singapore, and Thailand. Indonesian satay uses beef or goat due to the Muslim majority, and is a quintessential street food in many Southeast Asian countries. Indonesia alone has over 250 different recipes.

Charcuterie represents another crucial part of French cuisine. The art of making pâtés, terrines, sausages, rillettes – potted meat slow-cooked in fat, galantines – lean ground poached meat pressed into a cylindrical shape, and other preserved meats is a developed craft.

Regional meat preparations vary widely throughout France. The southwest is famous for duck and goose, particularly confit de canard – duck leg and foie gras – fatty liver. Burgundy is known for boeuf bourguignon; Alsace has a pork tradition influenced by German culture. Coastal regions naturally developed around seafood, while inland around poultry and red meat.

The French affinity for duck and goose is distinctive in how these birds are prepared. Unlike other cuisines that treat duck as a specialty, French cuisine incorporates it into everyday cooking through duck confit, duck breast, and duck fat for cooking. In southwestern France, duck and goose fat are traditionally replaced by olive oil or butter as the primary cooking fat.

French cuisine has developed sophisticated preparations for wild boar, venison, rabbit, and game birds.

The French approach to organ meats and offal is more elaborate than that of other Western cuisines – they elevate them to haute cuisine. Foie gras, ris de veau – sweetbreads, rognons à la moutarde – kidneys in mustard sauce, cervelles au beurre noir – brain in brown butter, are offal delicacies.

The stereotypes might suggest that the French eat snails and frogs often.  Frog legs were once a protein of necessity in rural areas. In contemporary gastronomy, frogs’ legs occupy an interesting position between tradition and novelty. Despite their association with French cuisine internationally, today, people rarely eat frogs’ legs, or many have never tried them.

Popular seafood in Indonesian cuisine includes skipjack tuna, tuna, mackerel, pomfret, wahoo, milkfish, trevally, rabbitfish, abalistes, amberjacks, rastrelliger, yellowtail scad, nemipterus japonicus, John Dory, garoupa, red snapper, anchovy, swordfish, shark, stingray, squid or cuttlefish, shrimp, crab, blue crab, and mussel.

The Atlantic Brittany and Normandy are known for shellfish, particularly oysters, which are slurped raw with a squeeze of lemon and a light mignonette (shallots and vinegar) sauce. The Atlantic coast is also rich in lobsters, which are served grilled or in more elaborate dishes like homard à l’armoricaine. Normandy is famous for scallops – coquilles Saint-Jacques,  and moules marinières – mussels dish.

The Mediterranean coast offers a different seafood –  red mullet (rouget), sea bass (loup), and John Dory (saint-pierre) are grilled with olive oil, tomatoes, and Provençe herbs.

Fresh dairy milk consumption is limited; Indonesia is not known for mass dairy farming. Several unique traditional dairy products exist, mostly from water buffalo milk: minyak samin, a butter-like product similar to ghee; dadih, a yogurt-like fermented milk product from West Sumatra; bagot ni horbo, cheese-like products from North Sumatra made from coagulated buffalo milk. In cooking, coconut milk is much more prominent than dairy milk.

Fresh milk is not traditionally consumed much as a beverage, but crème fraîche – cultured cream – is fundamental.

Also essential in French cooking, especially in sauces and pastries, is butter: it must be at least 82% fat, while 80% is a standard in many countries. France has traditionally been divided into two butter regions: the north and west, like Brittany and Normandy, where salted butter is preferred, and the central and eastern regions, where unsalted butter dominates.

The most important dairy product, which has its own course in a multi-course meal, is cheese – le fromage. A well-composed cheese board features three to five varieties, selected to provide a progression of flavors and textures from milder to stronger throughout the course.

Beyond a standalone course, cheese is vital in cooking, from the humble croque monsieur to cheese soufflés, gratins, and quiches.

Another unique feature is the prevalence of glutinous rice and chewy, sticky, and luscious textures. Pandan leaves for flavor and color also distinguish Indonesian sweets.

Thin, thick, coconut milk, and coconut cream largely fulfill the dairy role. Candlenuts are a distinctive ingredient of Indonesia, which integrates seamlessly and enriches the mouthfeel. They are important in making rempah (wet spice pastes). Candlenuts are never eaten raw and are never used as snacks; their use is strictly culinary.

French desserts extensively use of butter, particularly in laminated doughs for croissants and puff pastry. They typically feature a more restrained level of sweetness compared to American, Middle Eastern, or Indian desserts, but place enormous emphasis on visual presentation. Other cultures certainly care about how desserts look, but French pâtisserie takes it to another level, treating each piece as a small work of art.