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Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). ). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of pros
Bubur cha cha: Betawi and Malay A traditional Betawi and Malay dessert, prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. It can be served hot or cold. Bubur kacang hijau: Nationwide Green beans porridge, sweetened with sugar, and served with thick coconut milk. Bubur ketan hitam: Nationwide
Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added. [1] [2] Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese ...
Achar, various pickled meats and vegetables like achar keat-lah (honey lime/calamansi), achar hu (fried fish), achar kiam hu (salt fish), achar timun (), achar awat (mixed vegetables).
Bubur ketan hitam – black glutinous rice porridge with coconut milk and palm sugar syrup; Cendil – glutinous rice flour cake with sugar and grated coconut; Dodol – traditional sweets made of glutinous rice flour and coconut sugar. Similar variants include wajik (or wajit). Gemblong – white glutinous rice flour balls smeared with palm ...
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
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]
Rawon (Javanese: ꦫꦮꦺꦴꦤ꧀) is an Indonesian beef soup. [3] Originating from the Javanese cuisine of East Java, rawon utilizes the black keluak nut as the main seasoning, which gives a dark color and nutty flavor to the soup; thus rawon is often described as "black beef soup".