MOST of Indonesia's dishes are associated with rice and, accordingly, come with a selection of sauces, sambals and garnishes to add a little variety. The dishes reflect the culinary traditions of Indonesia's neighbours and its former occupiers. This is particularly true of rijsttafel, or rice table, a complete meal in itself created by Indonesians and the Dutch. It consists of a generous quantity of spiced rice accompanied by 20 or more other items, including salad garnishes, shrimp, scrambled egg, spicy Indonesian soups such as sajur, and meats seasoned with soy sauce and coconut. Another popular element in rijsttafel is satay - skewers of meat or prawns dipped into a spicy peanut sauce. Satay is a dish common to Indonesia, Singapore and Malaysia and reflects the influence of Malay cuisine. Served as a meal in itself, the usual accompaniment to satay is lontong - boiled rice wrapped in banana leaves. Preparation of the meat varies subtly throughout different regions of the country with one of the most popular versions being Madurese satay from Madura island. Another internationally famous Indonesian dish is nasi goreng - basically fried rice. Nasi goreng can be eaten at any time of day and can have an enormous variety of ingredients, depending on whatever may come to hand. Served outside Indonesia, the dish normally has a fried egg on top and frequently satay on the side. Those who want it served this way when visiting the country should ask for nasi goreng istemewa. Gado gado, a salad based on vegetables, peanut sauce and steamed beansprouts, is another popular dish. Nasi Padang, from the Padang region of Sumatra, is in Indonesia. It also consists of rice with a number of side dishes which tend to be hot and spicy. An Indian influence shows up in the use of curries. Running a close second to rice in the national popularity stakes is noodles. Chinese rice vermicelli is frequently used. Common noodle dishes to be found throughout the country include mee bakso (noodles with meat balls), mee goreng (fried noodles) and mee pangsit (noodles with steamed won ton). Noodle dishes tend to be variants on Chinese favourites. Like that of most Southeast Asian nations, Indonesia's cuisine is largely based on natural food resources, which include freshwater fish and seafood. Prawns, squid and lobster are all widely eaten and, as is so often the case with seafood, the simplest preparation tends to be the best. Ikan bakar is the term for straightforward barbecued fish. The archipelago is also blessed with a variety of exotic fruit ranging from the famous durian, jambu (guava), mangga (mango), papaya and rambutan. The kelapa (coconut), as you would expect, given its importance to the cuisine, is found everywhere. Kelapa mudah is a young coconut. Drink the milk then scrape out the flesh for a combined drink and meal. Alternatively, call for a cool Bintang beer for a taste of something a little stronger. Indonesian food in Hong Kong is available in a number of restaurants, including Spices at Repulse Bay and the Java Rijsttafel in Hankow Road which prides itself on serving authentic dishes.