Popular Indonesian food recipes have also become common across other Southeast Asian countries. Dishes such as satay, beef rendang, and sambal are enjoyed in both Malaysia and Singapore. Recipes based on soy products, including forms of tofu and tempe, are eaten widely. Tempe is a Javanese adaptation of soy-product fermentation. Popular in western Java, a similar local fermented alternative is oncom. This is often made with bases other than soy, produced from varying fungi and used in local food recipes.
Historically, Indonesia has enjoyed centuries of trade participation both because of its geographic location and its abundant natural resources. Over time, Indonesia’s native food preparation techniques and range of ingredients have been inpacted by foreigners. India, the Middle East, China, and the Spanish and Portuguese traders who brought with them European products prior to the arrival of the Dutch, who colonised most of the Indonesian archipelago.