Search results
Results From The WOW.Com Content Network
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 ...
The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. Sometimes green stink beans are added. The ingredients of sayur lodeh are similar to sayur asem, with the main difference in its liquid portion, sayur lodeh is coconut-milk based while sayur asem is tamarind based. To add aroma and taste, an ...
Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh. Sop or sup usually refer to soups derived from western influences, such as sop buntut. Mi kuah refer to various noodle soups of Indonesia, usually refer to noodle soups derived from Chinese and Peranakan influences, such as mi bakso kuah and laksa. In Indonesia ...
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay , a female Peranakan is known as a nonya (also spelled nyonya ), and a male Peranakan is known as a baba .
Lontong cap go meh, lontong in rich coconut milk with chicken opor ayam, liver in chilli, sayur lodeh, and telur pindang (marbled egg). A Chinese Indonesian take on Indonesian cuisines dishes served during festive Cap Go Meh. Locupan (老鼠粄), a Chinese Indonesian name for lao shu fen, short "rat's tail-like" noodle.
Lontong cap go meh, a Chinese-style of lontong, can be found around Jakarta. The more elaborate recipe of lontong is lontong cap go meh , a Peranakan Chinese Indonesian adaptation of traditional Indonesian dishes , lontong served with rich opor ayam , sayur lodeh , sambal goreng ati (beef liver in sambal), acar , telur pindang (hard boiled tea ...
Similar dishes to opor include sayur lodeh, gulai and kari, as they all use coconut milk as a base. Compared to other traditional Indonesian dishes, opor uses less spices, and the absence of turmeric and chilli pepper make opor maintain its whitish coconut milk-like color.
Hokkien mee can refer to five distinct dishes, with each being ubiquitous in specific localities in Singapore, Malaysia and Indonesia. The dishes are all indigenous to the region and not known in Fujian itself, although they are all thought to have descended from lor mee (卤面), a staple of Fujianese cooking.