Traditionally, the soup is divided into two groups: clear soups and thick soups.
Indonesian cuisine is one of the richest culinary traditions in the world, and filled with a strong flavor.  Wealth type of cooking is a reflection of cultural diversity and traditions of the archipelago consisting of approximately 6,000 inhabited islands, and occupies an important role in the national culture of Indonesia in general. Almost all Indonesian dishes rich with spices derived from spices such as pecans, chili, key retrieval, galangal, ginger, kencur, turmeric, coconut and palm sugar followed by the use of the techniques of cooking according to the material, and tradition-indigenous there are also influences through trade comes as India, China, Middle East, and Europe.
Basically, there is not one singular "Indonesian cuisine", but rather the diversity of regional cuisine that is affected locally by the Indonesian culture and foreign influences. For example, rice is processed into white rice, or rice cake rhombus (steamed rice) as a staple food for the majority of Indonesia's population, but to the east is more commonly consumed sago, maize, cassava, and sweet potatoes. Most common form of presentation of Indonesian food consists of staple foods with side dishes of meat, fish or vegetable side dish.
Throughout its history, Indonesia has been involved in world trade due to its location, and its natural resources. Cooking techniques, and developing authentic Indonesian food ingredients, and then influenced by the culinary art of India, the Middle East, China, and eventually Europe. Spanish and Portuguese traders brought a variety of foodstuffs from the American continent long before the Dutch managed to control Indonesia. Maluku island is renowned as the "Spice Islands", also donated spice plants native to Indonesia to the world of culinary arts. Culinary arts eastern Indonesia region similar to the art of cooking Polynesia and Melanesia.
Sumatran cuisine, for instance, often displaying the influence of the Middle East, and India, such as the use curry powder in a dish of meat and vegetables, while Javanese cuisine evolved from the original cooking techniques archipelago. Chinese cuisine culture elements can be observed in some Indonesian dishes. Dishes such as noodles, meatballs and spring rolls have been absorbed in the art of Indonesian cuisine.
Several types of native Indonesian dishes also can now be found in several countries in Asia. Indonesian dishes such as satay, rendang and sambal also popular in Malaysia and Singapore. Ingredients of soy-based foods such as tofu and tempeh variations, are also very popular. Tempe is regarded as the original discovery of Java, local adaptation of fermented soybeans. Other types of fermented soybean meal is oncom, similar to tempeh but using different types of fungus, oncom very popular in West Java.
Indonesian food is generally eaten with a spoon cutlery combinations on the right hand and the fork in the left hand, though in many places (such as West Java and West Sumatra) is also common to find feed directly with bare hands.
In the restaurant or certain household prevalent use your hands to eat, like a seafood restaurant, a traditional restaurant Sunda and Padang, tent or stall pecel catfish and fried chicken typical of East Java. Places like this are usually also serves finger bowl, a bowl of tap water with lemon slices in order to give a fresh scent. A bowl of water is not for drinking; only used for washing hands before and after meals using bare hands.