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Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle ( cow or water buffalo ) which is diced and sun-dried until it hardens and loses most of its water content.
Siomay is ubiquitous in Indonesian cities; it is one of the most popular snacks or light meals in Indonesia. [1] It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants, and is considered a popular school meal for Indonesian students.
Pempek pistel: the shape and size is similar to pempek telur kecil, but filled with minced young papaya instead. Pempek kulit: (Indonesian: skin pempek), fish-skin pempek, the dough is mixed with minced fish skin, as the result it has stronger fishy aroma and darker color. Pempek adaan: ball shaped pempek.
Kwetiau goreng (lit. ' fried kwetiau ') is an Indonesian [2] style of stir-fried flat rice noodle dish. [1] It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis ...
Rambak or krupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers Krechek or krecek ( Javanese : ꦏꦿꦺꦕꦺꦏ꧀ ) or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java , Indonesia . [ 1 ]
Pindang telur: Eggs cooked using pindang process, widely spread throughout the archipelago, but it is found more prevalent in Javanese cuisine. [ 44 ] Pindang telur bebek or pindang telur itik : Duck egg pindang, in Indonesia it is considered as a variant of the common pindang telur that mostly uses chicken egg, as both employs same ingredients ...
Teh talua. Teh talua (from Minangkabau teh talua 'egg tea') is a traditional Minangkabau tea beverage from West Sumatra, Indonesia. [1] The tea is unique due to its use of egg yolk in its preparation.
Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish in Betawi cuisine.It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. [1]