About: dbpedia:Chinese_Indonesian

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Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa Indonesia) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesian bring their Chinese cuisine legacy, and modified some of the dishes with addition of Indonesian local ingredients, such as kecap manis (sweet soy sauce), palm sugar, peanut sauce, chili, santan (coconut milk) and local spices formed a hybrid Chinese-Indonesian cuisine.

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rdfs:comment	Chinese Indonesian cuisine (Indonesian: Masakan Tionghoa Indonesia) is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesian bring their Chinese cuisine legacy, and modified some of the dishes with addition of Indonesian local ingredients, such as kecap manis (sweet soy sauce), palm sugar, peanut sauce, chili, santan (coconut milk) and local spices formed a hybrid Chinese-Indonesian cuisine.
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thumbnail	http://commons.wikimedia.org/wiki/Special:FilePath/Mi_Goreng_GM.jpg?width=300
is creator of dish of	Mee goreng Bakpia Pathok Bubur ayam Batagor Soto mie Tauco Siomay Bakso Kwetiau goreng

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