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Nasi pindang semarang or also known as pindang kudus: Beef brisket cooked in pindang method spiced with keluwek and served upon steamed rice, specialty of Semarang and Kudus in Central Java, Indonesia. [48] [49] Pindang asam iga kambing: Goat ribs pindang flavoured with asam jawa . [50]
Telur pindang, marbled eggs boiled with herbs and spices. Tempeh, a meat substitute made from soy bean fermented with mold. It is a staple source of protein in Java and popular in the world as an excellent meat substitute for vegetarians. Tempe bacem, tempeh that stewed in coconut sugar and spices, then deep-fried. It has sweet and savoury flavour.
Pindang patin. Malay, Javanese, Arab, Indian and Chinese culture has influenced Palembang's culinary scene. Pempek, tekwan and mie celor are the example of Chinese cuisine influence on Palembang. Pempek is basically fishcake made from deboned fish flesh and tapioca flour, which was a local adaptation of East Asian surimi fishcake making. While ...
Batagor (abbreviated from Baso Tahu Goréng, "fried bakso [and] tofu") is a Sundanese dish from Indonesia, and popular in Southeast Asia, consisting of fried fish dumplings, usually served with peanut sauce. [1]
Alternative names: Sate, Satai, Satti: Course: Entrée or main course: Place of origin: Indonesia [1] [2] [3]: Region or state: Java [2]: Associated cuisine ...
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".
Kudus (Javanese: ꦏꦸꦢꦸꦱ꧀ Pegon: قدوس) is a regency (Indonesian: kabupaten) in Central Java province in Indonesia.Its capital is the town of Kudus.It covers 425.17 km 2 and is thus the smallest regency on Java Island in area, and it had a population of 777,437 at the 2010 Census [2] and 849,184 at the 2020 Census; [3] the official estimate as at mid 2023 was 872,881. [1]
Telur pindang in Malaysia is most popular in Johor, the southernmost state in Peninsular Malaysia. The true origins of the dish are unclear; however, the cuisine most likely originated from Chinese merchants and settlers who came to the country in the 19th century through the once independent sultanate , [ 8 ] having significant similarities to ...