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Cilok (Aksara Sunda: ᮎᮤᮜᮧᮊ᮪) is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from Indonesia. [1] In Sundanese, cilok is an abbreviation of aci dicolok or "poked tapioca", since the tapioca balls are poked with lidi skewers made from the midrib of the coconut palm frond.
Mie ayam biasa or mie asin common salty mie ayam, which are the common savoury or salty noodle which use salty soy sauce and chicken oil. Mie yamin or mie manis is the sweet variant. For the sweet noodles, the cook will put additional sweet soy sauce kecap manis , so the appearance will be a little bit brownish.
Chinese influence is evident in Indonesian cuisine, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, nasi goreng, bakso, and lumpia. [12] Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia. [10]
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Rendang ayam: chicken rendang. Rendang ayam goreng: fried chicken rendang. [92] The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018. [93] [94] Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead.