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More broadly, bandung refers to anything that is mixed from other ingredients or comes in pairs, such as the term rumah berbandung to refer to a semi-detached house, or "mee bandung" which refers to a noodle dish. [5] The name has no connection to the city of Bandung in Indonesia, but a variant of the drink can be found there as "soda gembira ...
Batagor is traditionally served with peanut sauce, although in Bandung, most batagor sellers also offer a variation served in clear broth known as batagor kuah ("batagor soup"). [7] The soup consists of a clear chicken broth with the addition of various ingredients such as pepper, sugar, salt, leek, and celery.
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 ...
Bandung [a] is the capital city of the West Java province of Indonesia. [9] Located on the island of Java, Greater Bandung (Bandung Basin Metropolitan Area / BBMA) is third-most populous city in Indonesia after Jakarta and Surabaya and the country's second-largest and second most populous metropolitan area, with over 11 million inhabitants.
Meanwhile the district of Muar is commonly and widely known to be the origin place of Mee Bandung. [ 2 ] [ 6 ] [ 7 ] [ 8 ] Mee bandung is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. [ 9 ]
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 ...
Tinutuan is a congee made from rice, pumpkin, and sweet potato or cassava cooked up into a pulp. [4] It is then mixed with corn kernels and various leafy vegetables such as gedi (Abelmoschus manihot), kangkung (water spinach), kemangi (lemon basil), melinjo (Gnetum gnemon), and bayam (). [5]
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.