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Nasi liwet (from Javanese ꦤꦱꦶ ꦭꦶꦮꦼꦠ꧀ 'nasi liwét') is an Indonesian rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia. [1]
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
Nasi kuning Jawa – with orek tempe, perkedel, shredded omelette, and ayam goreng. Nasi kuning Makassar – with sayur labu siam (chayote soup). [41] Nasi kuning Manado – with shredded skipjack tuna wrapped in woka (Saribus rotundifolius) leaf. [42] Nasi kuning Sunda – with ayam goreng, balado egg, fried liver with sambal, bihun goreng and ...
Es asem jawa, Javanese tamarind juice. Dawet, green rice flour jellies served with gula jawa (palm sugar), santen (coconut milk) and ice. Es asem or gula asem, tamarind juice with gula jawa (palm sugar) and ice. Teh poci Tegal: tea brewed in a clay teapot, served with rock sugar. Tegal, a Central Java town, is a major producer of high-quality tea.
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".
The term kue pancong is usually associated with the Betawi cuisine of Jakarta. [1] The same snack (with some variation) is also referred to as kue pancung in parts of central Sumatra, [2] gunjing in South Sumatra, [3] bandros in Sundanese-speaking area, [4] gandos in Javanese-speaking area, [5] and buroncong in Makassar.
' Java noodles '), also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, [1] commonly found in Indonesia and Malaysia. The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia.
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]