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Pisang cokelat (chocolate banana in Indonesian) or sometimes colloquially abbreviated as piscok, [1] is an Indonesian sweet snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. [2]
Roti sayur, stuffed with shredded or sliced vegetables; Roti salad, raw shredded vegetables rolled up with a piece of roti; Roti tissue/roti tisu, a tissue-paper-thin and flaky roti, usually with sprinkled sugar and condensed milk. Also called roomali roti, from roomal (Hindi, meaning 'handkerchief'). Roti kaya, with kaya spread
The city of Ipoh in Perak is known for its kopitiam establishments, where roti bakar accompanied with local tea or coffee beverages and a serving of half boiled eggs is a staple order during morning or afternoon tea. [7] [8] A variation on roti bakar is roti titab, a thick warm toast with kaya spread onto all four corners and topped with a half ...
Roti is made from a mixture of flour, water, and optionally salt and butter or oil. [10] They are mixed together to create a dough which is left to rest. The dough is then divided into balls which are flattened with a rolling pin to form rotis. The rotis are then cooked on a tava or pan.
The modern version of roti buaya was created during the colonial era were influenced by Dutch cuisine along with selat solo (Solo salad), macaroni schotel (macaroni casserole), pastel tutup (Shepherd's pie), bistik jawa (Javanese beef steak), semur (from Dutch smoor), erten (pea soup), brenebon (kidney bean soup) and sop buntut.
Banana raisin bread; Banana nut bread (often featuring chopped nuts, such as walnuts, pecans or almonds); Chocolate chip banana bread (featuring chocolate chips) [7]; Banana bread muffins
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.