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Murtabak or Mutabbaq (Arabic: مُطَبَّق, romanized: muṭabbaq, lit. 'folded', standard pronunciation: [mu.tˤab.baq]) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand.
Apam balik (lit. ' turnover pancake '; Jawi: أڤم باليق ) also known as martabak manis (lit. ' sweet murtabak '), [3] terang bulan (lit. ' moonlight '), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and ...
Pempek uyen/bujan: curly pempek made from taro and fish from Bangka. Most of those forms of pempek are deep fried in cooking oil until light brown, and are served with yellow noodles or rice vermicelli and kuah cuko, sprinkled with chopped cucumber and ebi powder. The pempek fishcake can be used as a base ingredient of other dishes.
Bakmi bangka, a Chinese Indonesian noodle dish from Bangka Island. Noodles are topped with minced pork, slices of braised pork, mushroom and chopped scallion. [ 9 ] The original Chinese Indonesian version uses minced pork; the halal version, however, usually uses minced chicken.
Burgo is an Indonesian folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia. [1]
Martabak HAR, is an egg-murtabak (eggs dropped into the flatten dough before folded while frying) served in curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy. It was popularized in Palembang by an Indian Indonesian named Haji Abdul Rozak on 7 July 1947, giving his initials to the dish name. [ 6 ]
Kue cara, savory deep-fried dough with toppings of seasoned shredded tuna, a slice of chili, scallion, and celery. [24] Kue carabikang, a sweet cake made of rice flour, shaped like flower-chapped and colorful. Cenil, rice flour-based small glutinous cake, sweetened with sugar, moulded and coloured. Served with fresh grated coconut.
Pindang tongkol is quite common across Indonesia; however, it is especially popular in Bangka Belitung islands. [40] Pindang udang: A pindang variant that uses shrimp, pineapple and lemon basil, another specialty of Palembang. [41] A similar recipe is also found in Melaka Chetti pindang variant. [citation needed]