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CHAPTER 12 Indonesia

handsomely from the forced cultivation of coffee, opium, rubber, tobacco, and other cash crops. The Dutch extended and shored up their military control of what was still known as the Dutch East Indies into the 20th century. As World War II spread to Asia, the Japanese took over control of the islands from the Dutch in 1943. When the Japanese lost the war, Indonesian resistance leaders declared independence. It took four more years before the United Nations officially recognized Indonesia as a sovereign nation. Indonesia as we know it today, though, is much more than the sum of every influence that has arrived on its shores. The national motto, “Bhinneka Tunggal Ika” (“Unity in Diversity” in Old Javanese), reflects both the celebration of diverse people and cultures as well as the importance of the Javanese in maintaining a particular status quo. The Javanese, being the most numerous ethnic group, maintain the strongest position

A Recipe for Indonesian Opor Ayam This stew made with chicken and coconut is easy to make, and tastes delicious. It is often served at the end of Ramadān—the Muslim fasting month—as part of the celebrations. Featuring lemongrass and galangal, which can be found in many large grocery stores in the sections that feature garlic, onions, and other savory ingredients, opor ayam (“sea soned chicken stew”) has a lovely fragrance that guests remark on when they come to visit during Lebaran, the celebration to close Ramadān. At this time, many offices shut down while employees return home to visit family, pay their respects at the graves of their loved ones, buy (and wear) new clothes, and eat rich foods. Being a good host means per sistently offering food to every guest; being a good guest means that one must politely refuse the offer at least once or twice. The host is always quite persistent, however, and the guest must always relent. 1 chopped onion, 2 minced garlic cloves, 1 tsp. of fresh minced ginger, 2 stalks of lemon grass (and some minced galangal root—look for both in an Asian food store if you have one nearby), 1 tsp. coriander, 1 tsp. cumin, 3 cans of coconut milk, 1 tsp. tamarind paste, and the juice of two limes. Chop some cilantro (coriander leaves). Green beans (washed, sliced) are optional. Using a large pan, brown the chicken in 1 tbsp. vegetable oil and set aside. Heat up another tbsp. vegetable oil and fry up the spices for a minute, then add the onion and garlic; stir for a few minutes. Add the coconut milk, tamarind paste, lemon grass stalks (tied up in knots) and the chicken pieces. Allow to simmer for about half an hour (including the optional green beans) while you put white rice on to cook. Just before you serve it, add the juice of two limes and stir. Serve over warm white rice and garnish with the cilantro. PROPERTY OF OXFORD UNIVERSITY PRESS Ingredients: 2 pounds boneless chicken thighs, cut into pieces, 2 T vegetable oil,