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Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]
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 ...
Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt.
Bubur ketan hitam: Nationwide Sweet porridge Black glutinous rice porridge, sweetened with sugar, and served with thick coconut milk. Bubur sumsum Nationwide Sweet porridge White congee made from rice flour and eaten with brown sugar sauce. Bubur pedas: Kalimantan Rice porridge Type of porridge made from finely ground sauteed rice and grated ...
For bubur: Carrots, potatoes, leafy greens, mushrooms, bean curd, bamboo shoots, turmeric leaves, long beans, dried shrimp and meat are added along with seasoning [5] Bubur pedas ( Jawi : بوبور ڤدس ) is a traditional porridge dish for the Malays both in Sambas , West Kalimantan ( Indonesia ) [ 3 ] and Sarawak ( Malaysia ). [ 4 ]
Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). ). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of pros
Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added. [1] [2] Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese ...
A copy of the Hang Tuah Saga in display. Hikayat Hang Tuah (Jawi: حکاية هڠ تواه) is a Malay work of literature that tells the tale of the legendary Malay warrior, Hang Tuah and his four warrior friends - Hang Jebat, Hang Kasturi, Hang Lekir and Hang Lekiu – who lived during the height of the Sultanate of Malacca in the 15th century.