Search results
Results From The WOW.Com Content Network
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 or Javanese tamarind juice with liquid palm sugar and ice, served in Yogyakarta, Indonesia. Tamarind juice (also tamarind water) is a liquid extract of the tamarind (Tamarindus indica) tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp.
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.
Pempek in Indonesian 2006 stamp described as South Sumatran dish. Pempek is the best-known of Palembang's dishes. [3] Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear.
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.
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.
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.
Penyet is a Javanese term for "squeezed" or "pressed," thus ayam penyet means "squeezed chicken." It is quite similar to another popular Indonesian fried chicken dish ayam geprek, as both are fried chicken smashed and mixed together with hot and spicy sambal chili paste.