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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]
Nasi brongkos, brongkos stew with steamed rice and prawn cracker.. Brongkos, together with gudeg, sayur lodeh and rawon are considered as a classic Javanese dish. It is known as one of the royal dishes of the Kraton Yogyakarta, since it was said as the favourite dish of late Sultan Hamengkubuwono IX and his successor Sultan Hamengkubuwono X, [3] thus subsequently offered in Bale Raos royal ...
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, rice congee with shredded chicken meat served with some condiments and cake. Bubur kacang hijau, sweet dessert made from mung beans porridge with coconut milk and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added.
A long golden-brown deep-fried strip of dough and commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam. Cimol: Bandung, West Java A small snack made from rounded tapioca flour doughs which are then fried. Cimol comes from Bandung, West Java. Cireng: West Java A small snack made out of fried tapioca batter: Combro ...
The dish is traditionally prepared with the ayam kampung chicken, native to Indonesia. Apart from the cooked chicken, the dish is most commonly served with rice and is paired with a sambal and a vegetable lalab, typically consisting of cucumbers, basil leaves, and cabbage. [7]
Emping is frequently served solely as a snack or accompaniment to Indonesian traditional dishes. They are often added as a crispy addition to Indonesian dishes such as soto, nasi uduk, sop buntut, gado-gado, lontong sayur, nasi goreng, nasi kuning, laksa, Mie aceh and bubur ayam.
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. [1] The spice mixture ( bumbu ) includes galangal , lemongrass , cinnamon, tamarind juice , palm sugar , coriander , cumin , candlenut , garlic, shallot , and pepper. [ 2 ]