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Semar mendem which is lemper wrapped in thin omelette. A variant snack almost identical to lemper is called semar mendem. Both are glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette made from egg and flour as wrapper, hence rendering the whole package edible.
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Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).
Frying. Mendoan is a type of fried food that comes from the residency of Banyumas, Central Java, Indonesia. [1] The word mendoan comes from the Banyumasan language word Mendo which means half-cooked or mushy; mendoan means cooking with much hot oil quickly so the cooking is not properly completed.
Cendol / ˈ tʃ ɛ n d ɒ l / is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, [1] coconut milk, and palm sugar syrup. [2] It is popular in the Southeast Asian nations of Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.
In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi.According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. [1]
Getuk goreng was discovered in 1918 by accident by Sanpirngad, a nasi rames seller, around in Sokaraja. Getuk goreng was one of his trades at that time the merchandise he was selling did not sell, so he had the sense that it could be consumed again then fried fry that are not sold out are fried and sold again, it turns out that fried fry is favored by the buyer, now fried getuk is not a food ...