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A seller at an angkringan, preparing tempeh with wrapped nasi kucing visible in the foreground. Nasi kucing is often sold at a low price (sometimes as low as Rp 1,000 for nasi kucing [5] and Rp 4,000 for sega macan [4]) at small, road-side food stalls called angkringan, which are frequented by working-class people, or wong cilik, including pedicab and taxi drivers, students, and street ...
Nasi kuning Jawa – with orek tempe, perkedel, shredded omelette, and ayam goreng. Nasi kuning Makassar – with sayur labu siam (chayote soup). [41] Nasi kuning Manado – with shredded skipjack tuna wrapped in woka (Saribus rotundifolius) leaf. [42] Nasi kuning Sunda – with ayam goreng, balado egg, fried liver with sambal, bihun goreng and ...
Nasi katok (Jawi: ناسي كاتوق) is a dish originating from Brunei. [1] At its core, nasi katok is traditionally composed of steamed rice , ayam goreng (fried chicken) and a spicy sambal sauce, often presented as individual servings wrapped in brown paper or contained within boxes.
It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, despite being created using other methods. [ 3 ] Arem-arem also known as lontong isi is a smaller version of lontong and "halal" distant relative of bakcang , filled with vegetables and occasionally meat, eaten as a snack.
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The term "kue" is derived from Hokkien: 粿 koé. [4] It is a Chinese loanword in Indonesian.It is also spelled as kuih in Malaysian, and kueh in Singapore. Kue are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from common white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the daun palas fan palm ...
Nasi kandar (Northern Malay: Nasi kandaq; Jawi: ناسي كاندر) is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies.