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Sate Bandeng is a popular Sundanese traditional cuisine from Banten, a province near Jakarta, Indonesia. [1] [2] Sate Bandeng is made of deboned milkfish (Chanos chanos; Indonesian: ikan Bandeng) grilled in its skin on bamboo skewers over charcoal embers. [3] [4] [5]
The area of Banten province corresponds more or less with the area of the former Banten Sultanate, a Bantenese nation state that preceded Indonesia. [3] In his book "The Sultanate of Banten", Guillot Claude writes on page 35: “These estates, owned by the Bantenese of Chinese descent, were concentrated around the village of Kelapadua.” [ 4 ...
Milkfish Satay, from Banten. It is a satay made from boneless bandeng . The seasoned spicy milkfish meat is separated from the small bones, then placed back into the milkfish skin, clipped by a bamboo stick, and grilled over charcoal. Sate Belut Eel Satay, another Lombok rare delicacy. It is made from belut, (lit.
Variation of Indonesian kue basah snack foods offered as jajan pasar ("market buys") at a traditional market in Yogyakarta.. This is a list of Indonesian snacks.In Indonesian, snacks are called kudapan, makanan kecil (lit. "small food") or makanan ringan (lit. "light food").
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Larger sized intip sold in Cirebon. Rengginang or ranginang is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried.
Kaasstengels are not to be confused with Kaastengels, a Dutch brand of deep fried fingerfood. [citation needed] Kaastengels resemble spring rolls the size of a finger, filled with cheese.
The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. [3]According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.