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Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker [1] [3] made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter.
Kue pukis seller on a boat at Lok Baintan floating market in Banjar Regency, South Kalimantan. The batter is made from the mixture of wheat flour, water, yeast, eggs, sugar, thick coconut milk, and salt; with vegetable oil, butter or margarine used to grease the cake mold to avoid it being stuck.
Kue bugis mandi. Kue bugis is Indonesian kue or traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. The name is suggested to be related to Bugis ethnic group of South Sulawesi as their traditional delicacy, and it is originated from Makassar. [1]
The Department of Health and Human Services (HHS) recently released the Scientific Report of the 2025 Dietary Guidelines Advisory Committee.
Our favorite air fryer: Ninja Speedi SF301. More problems, solved. Spatchcock turkey: Fastest way to cook a turkey. Defrost turkey: Thaw out a whole turkey in just a few hours.
In Indonesia, Kue Pastel pastel refers to a type of kue (snack food) filled with meat, vegetables, and rice vermicelli deep fried in vegetable oil. It is consumed as a snack and commonly sold in Indonesian traditional markets. [1]
Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce. [1] Lupis is one of many glutinous rice desserts from Indonesia. [2]
Otak-otak is made by mixing fish paste with a mixture of spices. The type of fish used to make otak-otak might vary: mackerel is commonly used in Malaysia, while ikan tenggiri is popular ingredient in Indonesia.