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Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Bubur ayam, a shredded chicken congee. Cakwe (炸粿), Chinese cruller or fried long bread, served with sweet, sour and spicy dipping sauce. Cap cai (雜菜), named from the Hokkien word for a mixture of various types of vegetables; mixed vegetables that usually served as stir-fried mixed vegetables with chicken when ordered as à la carte.
However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins. [7]
Examples of such oily treats are gorengan fritters, telur gulung (rolled deep-fried egg), ayam goreng (fried chicken), and pecel lele (deep-fried catfish). However, with the recent development of Jakarta's street food scene, there have been efforts by vendors to offer more healthier options to cater to a more health-conscious clientèle. [8]
Bahasa Indonesia: Warung Bubur Ayam Barito di Kebayoran Baru, Jakarta Selatan. Nama Barito berasal dari Taman Barito yang terletak dekat dengan warung Bubur Ayam ini.
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.
Ayam goreng also known Indonesian Fried Chicken is an Indonesian and Malay dish consisting of deep-fried chicken in oil. Ayam goreng literally means " fried chicken " Indonesian , Malay and also in many Indonesian regional languages (e.g. Javanese ).
Kerak telor vendor on Jakarta street. Each of the portion is made by order. The kerak telor vendor puts a small amount of ketan (English: sticky rice) on a small wok pan and heats it on the charcoal fire. Then, he adds an egg (chicken or duck, but duck eggs are considered more delicious [2]) and some spices and mixes them all. The dish is fried ...