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Semar mendem which is lemper wrapped in thin omelette. A variant snack almost identical to lemper is called semar mendem. Both are glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette made from egg and flour as wrapper, hence rendering the whole package edible.
Jajan pasar refers to native Javanese snacks; kue (from Chinese gao; kwe) refers to western cakes and steamed cakes of Chinese origin; bolu (from Portuguese bolo) refers to sponge cakes and other types of cakes with a similar texture; while roti (from Sanskrit rotika) refers to baked goods in general. [2] [3] [4]
The rice is cooked with coconut milk, and stuffed with diced vegetables (carrot, common bean, and potato), cooked minced meat (beef or chicken), abon (beef floss), or tofu, oncom and tempeh.
Es campur (Indonesian for "mixed ice") is an Indonesian cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. served in shaved ice, syrup and condensed milk.
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.
A cup of Java coffee, Javanese kopi tubruk. This is a list of Indonesian drinks.The most common and popular Indonesian drinks and beverages are teh and kopi ().Indonesian households commonly serve teh manis (sweet tea) or kopi tubruk (coffee mixed with sugar and hot water and poured straight in the glass without separating out the coffee residue) to guests.
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. [5]
Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack (kue or kuih) made of sweet and soft rice flour cake with coconut milk, wrapped with janur or young coconut leaf in cone shape. [7]