<P> In western and central Indonesia, the main meal is usually cooked in the late morning, and consumed around midday . In many families there is no set meal time when all members are expected to attend . For this reason, most of the dishes are made so that they can remain edible even if left on the table at room temperature for many hours . The same dishes are then re-heated for the final meal in the evening . Most meals are built around a cone - shaped pile of long - grain, highly polished rice . A meal may include a soup, salad (or more commonly vegetables sautéed with garlic), and another main dish . Whatever the meal, it is accompanied by at least one, and often several, relishes called sambals . Especially for Javanese family, on the table, it is also common to always have chips, that can be kerupuk, rempeyek, or any other chips to accompany the meal . </P> <P> In eastern Indonesia, such as on the islands of Papua and Timor, where the climate is often much drier, the meals can be centred around other sources of carbohydrates such as sago or root vegetables and starchy tubers . Being east of the Wallace line, the ecozone, and hence the flora and fauna, are quite different from those of the islands to the west, and so the food stuffs are, as well . </P> <P> Many Indonesian traditional customs and ceremonies incorporate food and feast, one of the best examples is tumpeng . Originally from Java, tumpeng is a cone shaped mound of rice surrounded by an assortment of other dishes, officially chosen as Indonesian national dish in 2014 . Traditionally featured in slametan ceremonies, the cone of rice is made by using bamboo leaves woven into a cone - shaped container . The rice itself can be plain white steamed rice, uduk (rice cooked with coconut milk), or yellow rice (rice coloured with kunyit, i.e., turmeric). After it is shaped, the rice cone is surrounded by assorted dishes, such as urap vegetables, fried chicken, semur (beef in sweet soy sauce), teri kacang (little dried fish fried with peanuts), fried prawns, telur pindang (marblised boiled eggs), shredded omelette, tempe orek (sweet, dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), and many other dishes . Nasi tumpeng probably comes from an ancient Indonesian tradition that revers mountains as the abode of the ancestors and the gods . Rice cone is meant to symbolise the holy mountain . The feast served as some kind of thanksgiving for the abundance of harvest or any other blessings . Because of its festivities and celebratory value, even now tumpeng is sometimes used as an Indonesian counterpart to birthday cake . </P> <P> Having Nasi Padang in festive hidang (serve) style provides opportunity to sample wide array of Padang food in a single setting . Nasi Padang (Padang - style rice) is the steamed rice served with various choices of pre-cooked dishes originated from Padang city, West Sumatra . It is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice . It is the Minangkabau's great contribution to Indonesian cuisine . </P>

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