Search results
Results from the WOW.Com Content Network
Cambodian banana fritters at a market in Siem Reap. In Khmer, banana fritters are called num chek chien (នំចេកចៀន).They are made by dipping flattened bananas in a thick mixture of rice flour, sesame seeds, egg whites and coconut milk seasoned with salt and sugar and deep frying them in hot oil until crispy and golden.
Chicken cooked in coconut milk or cream with banana pith and lemongrass Inulukan: River crabs in taro leaves and coconut milk Junay: Rice steamed in coconut milk and wrapped in banana leaves with burnt coconut meat and various spices. Kalamay: A sticky sweet delicacy made of coconut milk, brown sugar, and ground glutinous rice Kinilaw sa gata
Es Doger: ice cream-like dessert made from coconut flesh, coconut milk, peuyeum (sweet fermented cassava) and pink syrup (rose or cocopandan) Es Goyobod: the Sundanese version of es campur; mixed jelly and mashed avocado drink in heavy coconut milk and jackfruit-infused brown sugar syrup. [2] Es Duren: ice cream-like dessert made from durian ...
Coconut milk powder is a fine, white powder used in Southeast Asian and other cuisines. Coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream and is reconstituted with water for use in recipes that call for coconut milk. Many commercially available coconut milk powders list milk or casein among ...
Lemang, glutinous rice and coconut milk cooked in a hollowed bamboo stick lined with banana leaves. Lepat, a sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a young coconut leaf or palm leaf. Lontong, compressed rice cake in the form of a cylinder wrapped inside a banana leaf.
Made from coconut, fine ground sugar, ghee, cardamom powder and milk. Coconut and milk based Jaynagarer Moa: gur, cow ghee, Kanakchur khoi: Fried and Rice-based Kheer sagar: Chenna, condensed milk, sugar, saffron, cardamom. Milk-based Kolar Bora banana, coconut, maida, sugar, oil: Fried and Banana-based Labanga latika
It usually uses a thin young banana leaf as a wrapper, a thin light yellow-green colored banana leaf. Lontong on the other hand, usually uses thicker mature banana leaves. The texture of arem-arem snacks is softer compared to those of common lontong, due to the thinner banana leaf, addition of coconut milk, and prolonged boiling and steaming ...
Coconut rice, various recipes of rice cooked with coconut. Notable example include nasi uduk, nasi liwet, nasi gurih, burasa, nasi kuning and tumpeng. [citation needed] Banana leaf cooking, cooking methods employing package of banana leaf or coconut fronds. Specific recipes including pepes, botok, lemper, lontong and ketupat. [citation needed]