rice or cassava, commonly found in Indonesia. Rendang, slow cooked spicy meat dish, usually beef cooked with complex mixture of spices and coconut milk. Specialty of Minangkabau ethnic group of West Sumatra. The spices, garlic, shallot, ginger, and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. Pindang, Indonesian traditional method to preserve food by boiling the ingredients in salt together with certain spices that contains tannin. Bumbu, Indonesian blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. Brem, traditional Indonesian fermented food or fermented beverage. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali. Brem appeared in Java circa 1000 CE. Tuak, traditional alcoholic beverage made from the sap of various species of palm tree such as the palmyra, date palms and coconut palms. Kue, Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie. Sambal, Indonesian hot and spicy sauce typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, tomato, garlic, ginger, shallot, scallion, palm sugar and lime juice. It is an essential condiment in Indonesian cuisine. Sweet soy sauce, Indonesian sweetened aromatic soy sauce, which has a dark colour, a thick syrupy molasses-like consistency due to the generous addition of palm sugar. Various iced dessert, various dessert recipe of shaved ice with fruits, coconut milk and palm sugar. Notable example include cendol, es teler, es campur, es doger and es kelapa muda. Coconut rice, various recipes of rice cooked with coconut. Notable example include nasi uduk, nasi liwet, nasi gurih, burasa, nasi kuning and tumpeng. Banana leaf cooking, cooking methods employing package of banana leaf or coconut fronds. Specific recipes including pepes, botok, lemper, lontong and ketupat. Dry instant noodle, although ramen instant noodle were developed and invented by Japanese, Indonesian invented its dry or soupless version, Indomie Mi goreng, which omit its soup and mixed with vegetable oil and Indonesian sweet soy sauce. Teh botol, bottled sweetened jasmine tea drink served cold, introduced in Indonesia in the 1970s. Literature Indonesian scripts, various indigenous or foreign derivation of script, writing systems and alphabet traditions developed in Indonesian archipelago.