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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 ...
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In Indonesia, the term martabak refers to two dishes: martabak manis, based on apam balik, and martabak telur, which resembles murtabak the closest and includes egg, meat, and scallions. [6] A thinner variant of martabak manis is martabak tipis kering. [7]
In Indonesia, a variant of appam is known as kue apem or kue apam. It is an Indonesian kue or traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. [25] Indonesian households or community traditionally communally made kue apem for celebration and festivities.
Apam johol or apam daun rambai is a traditional food, a sweetened rice cake, in Negeri Sembilan, Malaysia. The food is wrapped in rambai leaves to preserve the aroma and to make it look good. It is sometimes eaten with rendang, sambal tumis and bean porridge. [2] It is usually served during breakfast or teatime.
Ikan parang masak lemak lada api, with dorab wolf-herring as the main ingredient. Masak lemak lada api (Negeri Sembilan Malay: Masak lomak lado api or Saklomak; Jawi: ماسق لمق لاد اڤي), also known as gulai kuning (lit. ' yellow gulai '); is a Malaysian dish originating in the state of Negeri Sembilan.
Laksa Tambelan from the Indonesian islands of Tambelan uses flaked sauteed ikan tongkol asap instead of fresh fish. The dish consists of sagoo noodles, that is served in spicy coconut-based stock made of kerisik (sauteed grated coconut, pounded or blended into paste). [29] Laksa Tangerang is a laksa variant from Tangerang, Indonesia
Ais kacang (Malay pronunciation: [aɪs ˈkatʃaŋ]; Jawi: اءيس كاچڠ ), literally meaning "bean ice", also commonly known as ABC (acronym for air batu campur ([air ˈbatu tʃamˈpʊr]), meaning "mixed ice"), is a dessert which is common in Malaysia, Singapore (where it is called ice kachang) and Brunei.