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[1]: 11 A variant called wajik kelapa uses coconut and palm sugar. Wajik have various shapes, but the most famous one is the rhombus or parallelogram. [1]: 12 In Indonesia, several shapes of wajik include square, rectangular, rhombus, parallelogram, cylindrical, and rounded. They can be served bare or wrapped inside banana leaves or dyed corn ...
Brenebon or sayur kacang merah – red kidney bean soup, served in broth made from boiled pig's trotters, beef or chicken. [10] Sayur asem – uses tamarind as a main ingredient, along with vegetables, chayote, bilimbi and melinjo [7] Sayur bayam or sayur bening – spinach and corn in clear soup flavoured with temu kunci.
Pulut kuning is traditionally featured in religious ceremonies, festive occasions and social gatherings, regarded as a symbol of prosperity, good fortune and spiritual well-being. [32] The dish exhibits regional diversity across Malaysia, particularly in areas such as Sabah and Terengganu , where it is commonly consumed as a breakfast dish ...
Other than beef, rendang ayam (chicken rendang), rendang itiak (duck rendang), rendang lokan (mussel rendang), and number of other varieties can be found. Roti canai, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry. Roti jala, the name is derived from the Malay word roti (bread) and ...
Rijsttafel in the 1880s Rijsttafel in Bandung in 1936. Rijsttafel (/ ˈ r aɪ s t ɑː f əl / RY-stah-fəl, Dutch: [ˈrɛistaːfəl] ⓘ), a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. [1]
Rendang, a spicy meat stew originating from the Minangkabau cuisine in West Sumatra and adopted by Peranakans throughout archipelago as part of their taste palate. Seh bak , a dish of pork loin, marinated overnight with herbs and spices, cooked over a slow fire and simmered to tenderness.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote, green bean, unripe jackfruit, tempeh, tofu, hard-boiled egg, sambal and krupuk.