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Lontong is an Bruneian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, [1] [2] commonly found in Brunei, Malaysia, and Singapore.Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice.
Originating in Indonesia, it is also found in Brunei, Malaysia, Singapore, southern Philippines, southern Thailand, Cambodia and Laos. It is commonly described as "packed rice", although there are other types of similar packed rice such as lontong and bakchang. Ketupat is cut open until its skin (woven palm leaf) is totally removed.
Wajik is believed to originate from Java, Indonesia. [ 4 ] [ 5 ] [ 1 ] : 11 Dishes and confectionaries with the combination of sticky rice and palm sugar have a long history in Java. One of the earliest mentions of wajik is found in the Javanese manuscript Nawaruci, written by Empu Siwamurti and dated from the Majapahit period.
Gado-gado (Indonesian or Betawi) is an Indonesian salad [1] of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong (compressed cylinder rice cake wrapped in a banana leaf), [3] served with a peanut sauce dressing.
Pecel (Indonesian pronunciation: [pət͡ʃəl], Javanese:ꦥꦼꦕꦼꦭ꧀) is a traditional Javanese salad with peanut sauce, [1] usually eaten with steamed rice, lontong or ketupat. [2] [3] The simplicity of its preparation and cheap price has contributed to its popularity throughout Java.
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 .
In Indonesia, lemang is associated with Minangkabau tradition of West Sumatra. [2] [11] Nevertheless, rice cooking method using bamboo tubes is widespread in the region, including Brunei, [12] Minahasa, Dayak and Orang Asli tribes. [citation needed] The Minahasan version of this dish is known as Nasi Jaha, which is cooked in the same method. [13]
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.