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Empal gepuk or sometimes simply known just as empal or gepuk is an Indonesian sweet and spicy fried beef dish. This dish is commonly popular in Java island, but can trace its origin to the Sundanese cuisine of West Java , Indonesia .
According to some circles, since the 1940s nasi tutug oncom has been served as a simple, cheap and quite satisfying breakfast. During that time Indonesians endured hardships due to the outbreak of the Pacific War and Indonesian war of independence , thus oncom was a simple and cheap source of nutrients.
It is made in ways similar to that of making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side-dishes like fried chicken, duck, pigeon, empal gepuk, jambal roti, tahu, tempeh, sayur asem, or with lalab and sambal. Nasi timbel later evolved to nasi bakar.
Nasi timbel is an Indonesian hot dish, consisting of steamed rice wrapped inside a banana leaf. It is a traditional Sundanese cuisine from West Java . [ 1 ] The heat of the hot-cooked rice touches the banana leaf and produces a unique aroma.
Nasi campur (Indonesian and Malay for 'mixed rice'), also known as nasi rames (Javanese: ꦤꦱꦶꦫꦩꦼꦱ꧀, romanized: nasi raměs, lit. 'mixed rice') or sego campur (Javanese: ꦱꦼꦒ ꦕꦩ꧀ꦥꦸꦂ, romanized: sěgå campur; [sə'gɔ ˈtʃampur]) in Java, refers to an Indonesian and Malay dish of a scoop of nasi putih accompanied by small portions of several other dishes, which ...
Nasi gurih, steamed rice cooked in coconut milk and spices dish. Nasi kari , rice dish served with curry. Roti cane , a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry.
Nasi kunyit, a glutinous rice dish seasoned with turmeric powder, coconut milk and asam gelugor. It is usually served with a chicken curry, ang ku kue , and pink-dyed hard-boiled eggs as gifts in celebration of a child of friends and family turning one month old.
Gorontalese cuisine or Gorontalo cuisine is the traditional cuisine of the Gorontalese People of Gorontalo Peninsula, North Sulawesi island, Indonesia. [1] It is also known as Hulontalo cuisine by perantauan (migrating) Gorontalo people after "Hulontalo", the name for Gorontalo in the local language.