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The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). [1] The meat filling is rolled inside the rice, in a fashion similar to an egg roll ; this is in turn rolled and wrapped inside a banana leaf , oil paper, plastic sheet, or tinfoil to make a packet ready for serving.
Aceh Utara Regency: Baktiya Barat: Aceh Utara Regency: Bambel: Aceh Tenggara Regency: Banda Alam: Aceh Timur Regency: Banda Baro: Aceh Utara Regency: Banda Mulia: Aceh Tamiang Regency: Banda Raya: Banda Aceh: Banda Sakti: Lhokseumawe (city) Bandar Baru: Pidie Jaya Regency: Bandar Dua: Pidie Jaya Regency: Bandar Pusaka: Aceh Tamiang Regency ...
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]
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia [5] and Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
West Aceh Regency (Indonesian: Kabupaten Aceh Barat) is a regency in the Aceh special region of Indonesia.It is located on the island of Sumatra.The regency formerly covered a much larger area, but on 4 October 1999 the island districts of Simeulue were separated out to form their own regency, and on 10 April 2002 two additional regencies - Aceh Jaya and Nagan Raya - were created from parts of ...
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
' Java noodles '), also called as mi jawa or bakmi jawa in Indonesia, or mee Jawa in Malaysia is a traditional Javanese style noodle, [1] commonly found in Indonesia and Malaysia. The dish is made of yellow noodle, chicken, vegetables, egg and spices. The recipe however, is slightly different between mie jawa in Indonesia and mee Jawa in Malaysia.
Timphan or timpan is a steamed banana dumpling, a traditional kue specialty of Aceh, Indonesia usually served during Eid or other special occasions. [1] Ingredients to make timphan consists of glutinous rice flour, ground banana and coconut milk. All of this materials are then mixed and stirred until a thick as a dough.