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Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Es asem jawa, Javanese tamarind juice. Dawet, green rice flour jellies served with gula jawa (palm sugar), santen (coconut milk) and ice. Es asem or gula asem, tamarind juice with gula jawa (palm sugar) and ice. Teh poci Tegal: tea brewed in a clay teapot, served with rock sugar. Tegal, a Central Java town, is a major producer of high-quality tea.
Shredding or grating coconut flesh; it can be made as coconut milk or serundeng. Grated coconut flesh forms an essential part of serundeng in Indonesian cuisine. [5] Freshly shredded coconut, instead of grated coconut left over from making coconut milk, gives a richer taste.
Nasi pecel also known as Sega pecel in Javanese is an Indonesian rice dish from Java served with pecel (cooked vegetables and peanut sauce). [1] The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi.
Asinan peddlar frequenting residential area in Jakarta, Indonesia. Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water.
Ayam geprek gain its popularity across Indonesia in 2017 with numbers of outlets sprung in most of Indonesian cities. Its origin however, believed was from Yogyakarta, from the creation of Mrs. Ruminah or popularly known as Bu Rum.
A seller at an angkringan, preparing tempeh with wrapped nasi kucing visible in the foreground. Nasi kucing is often sold at a low price (sometimes as low as Rp 1,000 for nasi kucing [5] and Rp 4,000 for sega macan [4]) at small, road-side food stalls called angkringan, which are frequented by working-class people, or wong cilik, including pedicab and taxi drivers, students, and street ...
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili.