Search results
Results from the WOW.Com Content Network
Wajik is believed to originate from Java, Indonesia. [ 4 ] [ 5 ] [ 1 ] : 11 Dishes and confectionaries with the combination of sticky rice and palm sugar have a long history in Java. One of the earliest mentions of wajik is found in the Javanese manuscript Nawaruci, written by Empu Siwamurti and dated from the Majapahit period.
Perkedel are vegetable fritters from Indonesian cuisine. [1] Most common perkedel are made from mashed potatoes, [2] [3] yet there are other popular variations, such as perkedel jagung (peeled maize perkedel) and perkedel tahu (tofu perkedel) and perkedel ikan (minced fish perkedel).
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.
Nasi brongkos, brongkos stew with steamed rice and prawn cracker.. Brongkos, together with gudeg, sayur lodeh and rawon are considered as a classic Javanese dish. It is known as one of the royal dishes of the Kraton Yogyakarta, since it was said as the favourite dish of late Sultan Hamengkubuwono IX and his successor Sultan Hamengkubuwono X, [3] thus subsequently offered in Bale Raos royal ...
kue koya kacang tanah (peanut) Media: Kue satu Kue satu (in West Java and Jakarta ) or kue koya (in Central and East Java ) is a popular traditional kue kering (dry traditional cookie ) made of sweet white-colored mung bean powder that crumbles when bitten.
Pepes pindang tahu kemangi: Shredded pindang fish mixed with tofu and lemon basil, cooked in Indonesian pepes (inside banana leaf wrappings) method. [ 42 ] Sambal pindang tongkol suwir : Indonesian sambal chili paste mixed and cooked with shredded tongkol ( mackerel tuna ) that already processed as pindang.
In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk. [4] Lontong sayur is related and quite similar to Ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk.
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak, [1] to refer its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the ...