Search results
Results From The WOW.Com Content Network
Redep, a rebana from Palembang, South Sumatra, with its typical red, black, and gold color.. The Minang people of West Sumatra use rebana in their traditional dance.. The redep or redap is a type of rebana from Palembang, South Sumatra.
Arab Indonesian cuisine (Indonesian: Masakan Arab-Indonesia) is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style cuisine.Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. [1]
The official number of Arab and part-Arab descent in Indonesia was recorded since 19th century. The census of 1870 recorded a total of 12,412 Arab Indonesians (7,495 living in Java and Madura and the rest in other islands). By 1900, the total number of Arabs citizens increased to 27,399, then 44,902 by 1920, and 71,335 by 1930. [5]
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.
Chicken betutu (two left) and duck betutu (four right) hanged in a restaurant in Ngurah Rai Airport, Bali. The term betutu is the Balinese word for a certain spice mixture which consist of shallots, garlic, turmeric, ginger, wild ginger, galangal, candle nuts, chili peppers, shrimp paste, and peanuts all finely ground using mortar and pestle.
Indonesian Arabic (Arabic: العربية الاندونيسية, romanized: al-‘Arabiyya al-Indūnīsiyya, Indonesian: Bahasa Arab Indonesia) is a variety of Arabic spoken in Indonesia. It is primarily spoken by people of Arab descents and by students who study Arabic at Islamic educational institutions or pesantren.
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 ...
Mie ayam sold by travelling vendor with wonton and bakso meatball. In Indonesia, the name is shortened to mie ayam or mi ayam. In Indonesia chicken noodles are often seasoned with soy sauce and chicken oil, made from chicken fat and spices mixture (clove, white pepper, ginger, and coriander), and usually served with a chicken broth soup. [8]