Search results
Results from the WOW.Com Content Network
Es asem jawa or Javanese tamarind juice with liquid palm sugar and ice, served in Yogyakarta, Indonesia. Tamarind juice (also tamarind water) is a liquid extract of the tamarind (Tamarindus indica) tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp.
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 ...
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 ]
Bubur ayam: Java Rice porridge, congee Rice porridge served with soy sauce, spices, fried shallots, shredded chicken meat, beans, cakwee, krupuk, and sambal. Bubur candil Java Sweet porridge Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk. Similar to kolak biji salak. Bubur cha cha: Betawi and Malay ...
Bubur candil Java Glutinous rice cake ball stewed in gula jawa (palm sugar), served with thick coconut milk. Similar to kolak biji salak: Bubur cha cha: Betawi and Malay A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold.
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.
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili. Basil leaf and lime juice may also be added. Sugar, salt, and MSG are also added. [2] [3]
To make serundeng, spices and seasonings like onions, chili peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves (daun salam), lime leaves (daun jeruk purut), and galangal are ground to a paste, and fried. [7] Then, grated coconut is sauteed (fried with minimal or without oil) until golden brown, and mixed with the seasoning ...