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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.
Dadar gulung (lit. ' rolled pancake/omelette" ') is a popular traditional kue (traditional snack) of sweet coconut pancake.It is often described as an Indonesian coconut pancake.
Donat jawa: Javanese A Javanese-style of ring-shaped fritter made from cassava with savoury taste. Donat kentang: Nationwide A ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar. Karipap: Malay A dumpling snack usually filled with chicken and potato with a dried curry inside. Klappertaart: Manado ...
Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembang cuisine. The eggs are boiled slowly in water mixed with salt , soy sauce , shallot skins, teak leaf, and other spices.
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 ...
Telur asin: Nationwide Egg dish Salted duck egg. Telur pindang: Nationwide Egg dish Hard boiled eggs boiled in water mixed with salt, shallot skins, teak leaf and other spices. Tinorangsak: Manado, North Sulawesi Spicy meat dish Pork, meat, chicken or seafood in spice. Udang balado: Minangkabau Seafood A hot and spicy shrimp dish. Woku: Manado ...
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 ]
However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins. [7]