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The beef preferably used in this dish is beef shank.In There are several steps to prepare empal gepuk.First, the beef is boiled until medium well, then cut quite thickly along the muscle fiber into half-palm size.
Kue pukis seller on a boat at Lok Baintan floating market in Banjar Regency, South Kalimantan. The batter is made from the mixture of wheat flour, water, yeast, eggs, sugar, thick coconut milk, and salt; with vegetable oil, butter or margarine used to grease the cake mold to avoid it being stuck.
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.
Untir-untir or kue tambang is a traditional Indonesian deep-fried twisted doughnut—that fried in peanut oil. This dish has a shiny and golden look with crispy taste, almost similar to mahua in Chinese cuisine and lubid-lubid in Filipino cuisine.
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
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]
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak, [1] to refer its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the ...