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The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). [1] The meat filling is rolled inside the rice, in a fashion similar to an egg roll ; this is in turn rolled and wrapped inside a banana leaf , oil paper, plastic sheet, or tinfoil to make a packet ready for serving.
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
Kue cakwe, long golden-brown deep-fried strip of dough, commonly chopped or thinly sliced and usually eaten for breakfast with bubur ayam. Kue cara, savory deep-fried dough with toppings of seasoned shredded tuna, a slice of chili, scallion, and celery. [24] Kue carabikang, a sweet cake made of rice flour, shaped like flower-chapped and colorful.
The most popular ayam penyet variant is ayam penyet Suroboyo. [2] Ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the sambal mixture is then smashed into a paste to be eaten with the dish.
Mie ayam biasa or mie asin common salty mie ayam, which are the common savoury or salty noodle which use salty soy sauce and chicken oil. Mie yamin or mie manis is the sweet variant. For the sweet noodles, the cook will put additional sweet soy sauce kecap manis , so the appearance will be a little bit brownish.
Bruneian wajid. In Brunei, this confection is known as wajid.It is prepared by steaming rice, which is then mixed with coconut milk and caramelized sugar. [8] It is finally wrapped in nyirik leaves and fastened with a pin made with the midrib of oil palm leaves, [9] in the same manner as wrapping kelupis.
Ayam geprek (Javanese: ꦥꦶꦠꦶꦏ꧀ꦒꦼꦥꦿꦺꦏ꧀, romanized: Pitik geprèk, 'crushed chicken') is an Indonesian crispy battered fried chicken crushed and mixed with hot and spicy sambal. [3] Currently ayam geprek is commonly found in Indonesia and neighbouring countries, however its origin was from Yogyakarta in Java. [2]