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Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Kue cakwe, long golden-brown deep-fried strip of dough, commonly chopped or thinly sliced and usually eaten for breakfast with bubur ayam. Kue cara, savory deep-fried dough with toppings of seasoned shredded tuna, a slice of chili, scallion, and celery. [24] Kue carabikang, a sweet cake made of rice flour, shaped like flower-chapped and colorful.
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit [1] is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove.
Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto require a certain type of krupuk for toppings. It is an essential ingredient to make seblak , a savoury-spicy dish made of boiled, wet krupuk cooked with protein (chicken, beef, or seafood), all in a spicy sauce.
Bubur ketan hitam: Nationwide Sweet porridge Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk. Bubur sumsum Nationwide Sweet porridge White congee made from rice flour and eaten with brown sugar sauce. Bubur pedas: Kalimantan Rice porridge Type of porridge made from finely ground sauteed rice and grated ...
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
Kue bangkit is a small biscuit (kue or kuih) in Malay cuisine made from sago starch, [2] commonly found amongst the Malay communities in Brunei, Indonesia, Malaysia and Singapore. [1]
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [5] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [6]