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Kue bulan or tiong chu pia (中秋餅), the local name for Chinese mooncake. Kue keranjang or dodol cina ; the local name for nian gao (年糕), the sweet treat of glutinous rice with palm sugar cake is locally known as dodol .
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
In Lahat, South Sumatra, jipang is popular in the lebaran season where the making process of the jipang differs from the methods used in major factories. [4] The jipang from Lahat is made manually from glutinous rice. [4] This unique jipang is also washed, submerged, covered with brown sugar, dried under the sun, before it finally gets fried. [4]
Apam balik or terang bulan, a bread like puff with sugar, corn, and coarse nut in the middle. Asam laksa , a soup noodle dish consisting of a bowl of translucent al dente white rice noodles served in a spicy soup made of fish (usually mackerel ), tamarind (both asam jawa and asam gelugor ), and daun kesum .
In Java and most of Indonesia, ketupat is linked to Islamic tradition of lebaran (Eid ul-Fitr). [6] The earliest connection of ketupat with Islamic lebaran tradition is believed to be originated in 15th-century Sultanate of Demak. [13] [2] [14] In Indonesian markets, empty pouch of ketupat skin made from woven janur are often sold prior to Lebaran.
Lebaran is the Indonesian popular name for two Islamic official holidays, Eid al-Fitr and Eid al-Adha in Indonesia, [1] and is one of the major national holidays in the country. Lebaran holiday officially lasts for two days in the Indonesian calendar, although the government usually declares a few days before and after the Lebaran as a
Apam balik (lit. ' turnover pancake '; Jawi: أڤم باليق ) also known as martabak manis (lit. ' sweet murtabak '), [3] terang bulan (lit. ' moonlight '), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.