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Bawang goreng is an Indonesian crispy fried shallot condiment, commonly deep-fried, and a popular garnish to be sprinkled upon various dishes of Indonesian cuisine. [1] It is quite similar to a crisp fried onion .
Bawang goreng (fried shallots) – crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture. Hagelslag or meses (sprinkles) – very small pieces of confectionery used as a decoration or to add texture to foods such as breads, roti bakar , doughnuts or ice cream.
Krupuk bawang, garlic cracker Krupuk blek (also known as krupuk uyel , krupuk kampung , or krupuk putih ), a cassava starch cracker ubiquitous in Indonesia Krupuk gendar (also known as krupuk puli , krupuk karak , krupuk beras , or krupuk nasi ), is Indonesian style ground rice cracker common especially in Java island.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Celimpungan: small pempek balls cooked in spicy coconut milk, served with chilli and sprinkled with bawang goreng (fried shallots). Laksan: often referred to as Palembang style pempek in laksa soup, sliced pempek fishcake served in coconut milk based soup. Lenggang: omelette with mixture of sliced pempek fishcake, also served in kuah cuko.
Kwetiau goreng (lit. ' fried kway teow ') is an Indonesian [2] style of stir-fried flat rice noodle dish. [1] It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis ...
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. [1] In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish. [2]
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