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Mie lethek (lit. ' Ugly noodles ') is a noodle dish originating from Srandakan, Bantul Regency, Special Region of Yogyakarta. [1] This dish primarily consists of grated cassava and grated coconut, typically using a bull to process the noodles.
Gudeg is a traditional Javanese dish from Yogyakarta, in the Special Region of Yogyakarta, Indonesia. [3] Gudeg is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk.
Ayam buah keluak, a chicken or pork rib stew cooked with the nuts from the kepayang tree (Pangium edule), a mangrove tree that is native to Indonesia, but grown widely in both Indonesia and Malaysia. For this recipe, the contents of the buah keluak is dug out and sauteed with aromatics and seasonings, before it is stuffed back into the nuts and ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Roti gambang or ganjel rel (Javanese: ꦫꦺꦴꦠꦶꦒꦤ꧀ꦗꦼꦭ꧀ꦫꦺꦭ꧀, romanized: roti ganjel rel; Pegon: روتي غانجل رل) is an Indonesian rectangular-shaped brown bread with sesame seeds, flavoured with cinnamon and palm sugar.
Rendang is a dish commonly described as fried meat [2] (meat fry) or dry curry [3], widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines. It refers to both a cooking method of frying and the dish resulted in the said cooking method [4] [5]. The cooking process involves using uncovered pots or pans with plenty of oil ...
Ayam goreng Kalasan (lit. Kalasan fried chicken) originates from Yogyakarta's Kalasan area, near the Prambanan Temple. [2] The dish was created by Nini Ronodikromo from the village of Candisari, during the Japanese occupation of Java.