Search results
Results From The WOW.Com Content Network
Lontong cap go meh is actually not a single dish but more of a meal set with several side dishes, served in similar fashion to nasi campur or nasi Bali.It is a combination of several Javanese favourite dishes—each often prepared and cooked separately—and combined in a single plate prior to serving.
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
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 ...
In 2018, soto was officially recognised by the Indonesian government as one of the country's five national dishes: the others are nasi goreng, sate, rendang, and gado-gado. [2] Also in 2018, soto is promoted in Asian Festival in Gelora Bung Karno Sports Complex during 2018 Asian Games in Jakarta as a dish that represent the diversity of ...
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.
Ayam/babi pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy beans, and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in Peranakan cuisine. Pork is more commonly used as this is a Peranakan version of the Chinese braised pork belly. Babi assam, a pork stew cooked with tamarind juice.
Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java. [1] In Indonesia the term 'opor' refers to the method of cooking in coconut milk. Opor is a popular dish for lebaran or Eid ul-Fitr , usually eaten with ketupat and sambal goreng ati (beef liver in sambal).
However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins. [7]