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Lontong, coconut milk soup, shredded chayote, tempeh, tofu, hard-boiled egg, sambal and krupuk 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 .
The etymology of the name ketoprak is unknown, and its name similarity to the Javanese folk-drama is peculiar. However, according to popular Betawi tradition, ketoprak was actually derived from the acronym of ketupat tahu digeprak, [1] to refer its ingredients; which are ket from ketupat, to from tahu and toge, and prak from digeprak (Betawi for: "mashed" or "crushed"), which describes the ...
Lontong cap go meh is actually not a single dish but more of a meal set with several side dishes, served in similar fashion to nasi campur or nasi Bali.It is a combination of several Javanese favourite dishes—each often prepared and cooked separately—and combined in a single plate prior to serving.
In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk. [4] Lontong sayur is related and quite similar to Ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk.
Tauge goreng (Indonesian for "fried bean sprouts") is an Indonesian savoury vegetarian dish made of stir-fried tauge (bean sprouts) with slices of tofu, ketupat or lontong rice cake and yellow noodles, served in a spicy oncom-based sauce. Tauge goreng is a specialty of Jakarta and Bogor city, West Java, Indonesia. [1]
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Arem-arem is often described as a smaller size lontong with fillings, so it is sometimes also called lontong isi (lit. "filled lontong"). [ 1 ] It is common in Java , and often found in Indonesian marketplaces as jajan pasar ("market munchies"), a type of kue (snack) offered there.
According to Javanese Kejawen beliefs, sayur lodeh is an essential part of the slametan ceremony and it is believed as tolak bala, to ward off possible danger and disaster. [5] The people and the Keraton (court) of Yogyakarta often communally cook sayur lodeh for the slametan ceremony.