Indonesia is an archipelago nation made up of thousands of islands, such as Java, Sumatra, and Bali. The nation is home to over 1,300 ethnic groups and many traditional recipes. Many of these recipes were created by indigenous communities over the centuries. But Indonesia's rich trading history has also added to Indonesia's cuisine. The country's natural resources and strategic geographical location between the Indian and Pacific Oceans have made it a frequent destination for merchants and explorers throughout its history. Over centuries, people from many different cultures and ethnicities have settled in Indonesia and added to its diversity. As a result, Indonesian cuisine includes influences from China, the Middle East, India, and other parts of Asia. Although there are many regional differences on how many dishes are prepared, certain Indonesian dishes illustrate the blending of indigenous and other cultures across the centuries.

Question

Rujak has been made in Indonesia for hundreds of years. People make this popular fruit and vegetable salad throughout the country. There are many different versions of rujak. Sometimes it is made without vegetables, and the dressing can be made with various ingredients. One of the most pof lar versions of rujak is rujak buah. It includes a mix of tropical fruits, such as pineapples, papaya, and mango. These fruits are topped with a spicy and tangy dressing. The dressing is made from chili pepper, palm sugar, and shrimp paste. Street vendors across Indonesia serve different versions of rujak as a tasty snack.
Rice is another staple of many Indonesian dishes. Rice was grown in Indonesia as early as 2300 B.C.
Around 2000 B.C, people in Indonesia began trading with people in China. This trade influenced Indonesian cuisine. Indonesians began using more ingredients from China, such as tea and cabbage.
They also started using a popular Chinese cooking style called stir-fry. This is a way of cooking food in a pan with oil. Indonesians put their own spin on Chinese fried rice to make nasi goreng, or Indonesian fried rice. This dish was a delicious way to use leftover rice and avoid wasting food. To make nasi goreng, people fry pre-cooked rice in oil and add shallots, garlic, ginger, and chili. This dish is often served with eggs, meat, or vegetables. Indonesians top this dish with sweet soy sauce called kecap manis, which adds a depth of flavor.
Another national dish is satay, which was created by the Javanese, the largest indigenous ethnic group in Indonesia. Many Muslim Arab and Indian traders arrived in Indonesia in the 18th and early 19th century. Satay became extremely popular in Indonesia at this time. Satay may have been the Javanese take on Indian kebabs. Satay consists of seasoned grilled meat on skewers. Any kind of meat can be used for satay, but chicken, beef, goat, and mutton are some of the more popular varieties. Traditionally, the skewers are made from bamboo. Kecap manis, peanut sauce, and a rice cake often accompany the meat. Many different versions of this dish are made throughout Southeast Asia and around the world. Satay can be found in street vendor carts, public gatherings, and fine dining restaurants.Indonesia is an archipelago nation made up of thousands of islands, such as Java, Sumatra, and Bali. The nation is home to over 1,300 ethnic groups and many traditional recipes. Many of these recipes were created by indigenous communities over the centuries. But Indonesia's rich trading history has also added to Indonesia's cuisine. The country's natural resources and strategic geographical location between the Indian and Pacific Oceans have made it a frequent destination for merchants and explorers throughout its history. Over centuries, people from many different cultures and ethnicities have settled in Indonesia and added to its diversity. As a result, Indonesian cuisine includes influences from China, the Middle East, India, and other parts of Asia. Although there are many regional differences on how many dishes are prepared, certain Indonesian dishes illustrate the blending of indigenous and other cultures across the centuries.
Rujak has been made in Indonesia for hundreds of years. People make this popular fruit and vegetable salad throughout the country. There are many different versions of rujak. Sometimes it is made without vegetables, and the dressing can be made with various ingredients. One of the most pof lar versions of rujak is rujak buah. It includes a mix of tropical fruits, such as pineapples, papaya, and mango. These fruits are topped with a spicy and tangy dressing. The dressing is made from chili pepper, palm sugar, and shrimp paste. Street vendors across Indonesia serve different versions of rujak as a tasty snack.
Rice is another staple of many Indonesian dishes. Rice was grown in Indonesia as early as 2300 B.C.
Around 2000 B.C, people in Indonesia began trading with people in China. This trade influenced Indonesian cuisine. Indonesians began using more ingredients from China, such as tea and cabbage.
They also started using a popular Chinese cooking style called stir-fry. This is a way of cooking food in a pan with oil. Indonesians put their own spin on Chinese fried rice to make nasi goreng, or Indonesian fried rice. This dish was a delicious way to use leftover rice and avoid wasting food. To make nasi goreng, people fry pre-cooked rice in oil and add shallots, garlic, ginger, and chili. This dish is often served with eggs, meat, or vegetables. Indonesians top this dish with sweet soy sauce called kecap manis, which adds a depth of flavor.
Another national dish is satay, which was created by the Javanese, the largest indigenous ethnic group in Indonesia. Many Muslim Arab and Indian traders arrived in Indonesia in the 18th and early 19th century. Satay became extremely popular in Indonesia at this time. Satay may have been the Javanese take on Indian kebabs. Satay consists of seasoned grilled meat on skewers. Any kind of meat can be used for satay, but chicken, beef, goat, and mutton are some of the more popular varieties. Traditionally, the skewers are made from bamboo. Kecap manis, peanut sauce, and a rice cake often accompany the meat. Many different versions of this dish are made throughout Southeast Asia and around the world. Satay can be found in street vendor carts, public gatherings, and fine dining restaurants.
Food often provides a window into the history and culture of a particular region. Indonesia's dishes are no exception. The use of sauces, spices, rice, and fresh tropical fruits showcase Indonesia's unique history through its cuisine.

11. What text structure was featured in "Indonesian Food Specialties" by Caitlyn Meagher? (1 point)
• Cause/eltect
• Compare/contrast
•Sequence
•description

Answer 1

The text structure featured in "Indonesian Food Specialties" by Caitlyn Meagher is description. The passage describes various Indonesian dishes, their ingredients, cultural significance, and influences, providing details about the food and its history.