Nasi Tomat – Indonesischer Tomatenreis

Nasi Tomat – Indonesian tomato rice is a tasty dish that combines white rice with onions, tomatoes, and spices. The rice is cooked in a tomato sauce, creating a dish that is both delicious and versatile.

It is traditionally served with fried chicken, fish, pickled vegetables, omelet, and various types of sambal (spicy condiments). The dish can also be enjoyed on its own or with grated cheese, eggs, or cooked tempeh. Nasi Tomat is a testament to Indonesia’s culinary creativity and is loved by people around the world for its rich flavor and versatility.

The name Indonesia is a word creation from Greek and is composed of Indo- for India and nesos for island. The name is an analogy to Polynesia, Micronesia, and Melanesia. In writings about the region at that time, there was no uniform name for the island world in Southeast Asia. “Indian Islands,” “East India,” and “Insulinde” were just a few of the names used.

The 1911 edition of Encyclopædia Britannica credits the British scholar James Richardson Logan (1819–1869) with coining the word “Indonesian.” He wanted to use it in The Journal of the Indian Archipelago and Eastern Asia to refer to the light-skinned, non-Malay population of the archipelago. Thomas Stamford Raffles coined the term “Hither Polynesians,” but no ethnologist took up this “Saxon addition.” The best-known terms are “Indian Archipelago” and “Malay Archipelago.” Since the Greek word “nèsos” was used for Polynesia, it would be better to call the inhabitants of the Southeast Asian islands “Indu-nesians” or “Malayunesians.” George Windsor Earl preferred the latter of the two terms, as “Indonesians” would be too general and could refer to the inhabitants of Ceylon, the Maldives, and the Lakshadweep Islands. (from Wikipedia)

This recipe takes part in the Culinary World travel from Volkermampft, which travels to Indonesia this month.