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Lontong topped with opor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk Media: Lontong cap go meh Lontong cap go meh ( Javanese : ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦕꦥ꧀ꦒꦺꦴꦩꦺꦃ , romanized: lonthong cap go mèh ) is a Chinese Indonesian take on traditional Indonesian dishes , more precisely Javanese ...
Sayur lodeh is a popular Indonesian vegetable soup prepared from vegetables cooked in coconut milk, [1] and is most often associated with Javanese cuisine. [ 2 ] Ingredients
Similar dishes to opor include sayur lodeh, gulai and kari, as they all use coconut milk as a base. Compared to other traditional Indonesian dishes, opor uses less spices, and the absence of turmeric and chilli pepper make opor maintain its whitish coconut milk-like color.
Sayur Lodeh: Selangor and Johor Soup: Vegetable soup prepared in coconut milk Yong tau foo: Nationwide Soup: A type of Chinese soup dish. Ayam pansuh: Sarawak: Soup: A chicken soup cooked in bamboo along with seasonings. A dish popular in Sarawak, Malaysia. Bak kut teh: Klang, Selangor Soup
A seller at an angkringan, preparing tempeh with wrapped nasi kucing visible in the foreground. Nasi kucing is often sold at a low price (sometimes as low as Rp 1,000 for nasi kucing [5] and Rp 4,000 for sega macan [4]) at small, road-side food stalls called angkringan, which are frequented by working-class people, or wong cilik, including pedicab and taxi drivers, students, and street ...
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. [1] The spice mixture ( bumbu ) includes galangal , lemongrass , cinnamon, tamarind juice , palm sugar , coriander , cumin , candlenut , garlic, shallot , and pepper. [ 2 ]
Ayam/babi pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy beans, and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in Peranakan cuisine. Pork is more commonly used as this is a Peranakan version of the Chinese braised pork belly. Babi assam, a pork stew cooked with tamarind juice.
In the original Negri rendition of the dish, the spice base calls for a generous amount of chili peppers, normally either bird's eye (c. anuum) or c. fructescens – and turmeric, mixed with liberal quantities of coconut milk on a simmering heat.