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Roti gambang is names as a Betawi traditional bread from Jakarta. [2] Yet, it is also recognised as Javanese traditional bread as roti ganjel rel. This bread is typical Javanese bread and usually served during Dugderan, Ramadan, Eid ul-Fitr, and other Javanese occasion. Roti gambang originates from Jakarta and Semarang, Central Java. [3]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Kue bulan, circular cake shaped like the moon, white and thinner than regular mooncake. Fillings may include pork, chocolate, cheese, milk, durian, jackfruit and many other exotic fruits made into a paste. Kue burgo, folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.
Semprit (Indonesian: kue semprit; Malay: kuih semperit) is a Southeast Asian sweet snack (kue or kuih) made of wheat flour, corn starch, custard powder, sugar and margarine. ...
A soldered tin cup from 1970s Singapore for pouring out the roti jala batter through the hollow "legs" Drizzling the batter onto a hot plate. Roti jala, roti kirai or roti renjis (English: net bread or lace pancake; Jawi: روتي جالا ) is a popular Malay, Minangkabau, and Acehnese tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. [2]
Roti bolen is an Indonesian baked bread pastry with crust layers similar to those of croissant, made from flour with butter or margarine layers, filled with cheese and banana. [1] Other variants use durian fillings.
Terang bulan/Martabak manis, a pancake made from a mixture of flour, eggs, sugar, baking soda, coconut milk, and water cooked upon a thick round iron frying pan in plenty of palm margarine, then sprinkled with filings such as crushed peanut granules, sugar, chocolate sprinkles, sesame, and cheddar cheese, and then folded.
The city of Ipoh in Perak is known for its kopitiam establishments, where roti bakar accompanied with local tea or coffee beverages and a serving of half boiled eggs is a staple order during morning or afternoon tea. [7] [8] A variation on roti bakar is roti titab, a thick warm toast with kaya spread onto all four corners and topped with a half ...