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Martabak: Nationwide Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. Martabak aceh: Acehnese A type of Indonesian martabak, that shaped like roti canai and served with curries. Martabak kubang: West Sumatra Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau ...
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 ...
Terang bulan/Martabak manis, a pancake made from a mixture of flour, eggs, sugar, baking soda, coconut milk, and water cooked upon a thick round iron frying pan in plenty of palm margarine, then sprinkled with filings such as crushed peanut granules, sugar, chocolate sprinkles, sesame, and cheddar cheese, and then folded.
Martabak manis or terang bulan. Another variety of martabak is called martabak manis (sweet martabak), also known by the name Terang Bulan or Martabak Bangka. [18] This naming however, is only valid in Indonesia, since the identical folded thick pancake is called apam balik instead in Malaysia.
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 ]
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia.This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian [1] [2] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [3]
Rujak (Indonesian spelling) or rojak (Malay spelling) is a salad dish of Javanese origin, commonly found in Indonesia, Malaysia and Singapore. [2] [3] The most popular variant in all three countries is a salad composed of a mixture of sliced fruit and vegetables served with a spicy palm sugar dressing. [4]
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."