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Kue bolu or simply bolu is an Indonesian term that describes a wide variety of sponge cakes, tarts and cupcakes. [1] [2]Kue bolu might be steamed or baked.There are a wide variety of kue bolu, and most have a soft and fluffy texture, akin to sponge cake or chiffon cake.
Bolu kukus (lit. ' steamed tart ') is an Indonesian traditional snack of steamed sponge cupcake. [2] [3] The term "bolu kukus" however, usually refers to a type of kue mangkuk that is baked using mainly wheat flour (without any rice flour and tapioca) with sugar, eggs, milk and soda, while also using common vanilla, chocolate, pandan or strawberry flavouring, acquired from food flavouring ...
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.
A Thai "โรตีกล้วยไข่ /rɒtiː klûaj kʰàj/": roti with banana and egg, drizzled with sweetened condensed milk Roti Telur and Teh Tarik in Malaysia. In Indonesia and Malaysia , the term encompasses all forms of bread, including Western-style bread, as well as the traditional Indian breads.
These are chopped and mixed by repeated pounding using heavy iron blades/spatula, the sound of which is very distinctive and can usually be heard from a long distance. Depending upon what ingredients are used, the variations are vegetable, egg, beef, chicken, mutton, and fish kottu roti. [19] It is often prepared and served as a fast food dish ...
In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi.According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. [1]
While both have a similar appearance, bolu kukus requires few ingredients to make (usually around four to five), whereas kue mangkok requires more than a dozen in most recipes. The result is a different texure: bolu kukus is soft and fluffy, while kue mangkok has a rough, often chewy and sticky texture.
A single bakarkhani. A legend attributes the bread's name to Mirza Agha Baqer, a son-in-law of Murshid Quli Khan II. [6] According to the legend, Baqer, a general based in Chittagong under Nawab Siraj ud-Daulah of Bengal, falls in love with a dancer called Khani Begum from Arambagh, who was also eyed by Zaynul Khan, the city's kotwal and the son of a wazir.