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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]
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]
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.
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 ...
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".
Gethuk lindri or sweet cassava snack from Java. The shape is different from other types of gethuk.. Gethuk is an Indonesian-Javanese dish made from cassava. [1] The cassava is peeled, boiled and mashed.
Kue putu or putu bambu is an Indonesian kue. [1] It is made of rice flour and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut.
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.