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Lontong, coconut milk soup, shredded chayote, tempeh, tofu, hard-boiled egg, sambal and krupuk Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote , green bean , unripe jackfruit , tempeh , tofu , hard-boiled egg , sambal and krupuk .
Mie gomak is commonly served in kuah or in spicy soup. However, a variant might cook the dish further and use less liquid, thus creating a mie gomak goreng or fried gomak noodle variant. Ingredients includes boiled stick noodles, chayote , carrot , daun salam or Indonesian bay leaves, lemongrass , beaten egg, and coconut milk .
In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk. [4] Lontong sayur is related and quite similar to Ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk.
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 ...
Lontong cap go meh, a Peranakan Chinese Indonesian take on the traditional Indonesian dish. Masak titik , a style of vegetable soup that makes liberal use of white peppercorns. One version uses watermelon rind as the main ingredient.
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
During Idul Fitri in Indonesia, ketupat is often served with either opor ayam (chicken in coconut milk), chicken or beef curry, rendang, sambal goreng ati (spicy beef liver), krechek (buffalo or beef skin dish), or sayur labu Siam (chayote soup). Ketupat or lontong is also used as the replacement of plain steamed rice in gado-gado, karedok, or ...
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.