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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.
Palembang, South Sumatra A folded rice pancake served in savoury whitish coconut milk-based soup. Kerak telor: Jakarta It is made from chicken or duck egg made into omelette which is mixed with glutinous rice and spice, it is served with coconut granules. Kroket: Nationwide A type of croquette, made of mashed potato filled with minced chicken ...
It was popularized in Palembang by an Indian Indonesian named Haji Abdul Rozak on 7 July 1947, giving his initials to the dish name. [6] Palembang-styled martabak proves an Indian acculturation of cuisine in Palembang; Nasi gemuk (Palembang Malay for "fat rice") is a local version of coconut rice dish akin to nasi lemak.
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.
Pindang palembang: Its soup is generally sweet and sour, specialty of Palembang. Pangasius fish is a popular choice for this variant. [5] [15] [36] Pindang pegagan: Its soup is lighter than pindang meranjat and not oily, since the spices are boiled directly, and not stir fried in palm oil.
[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] In Minangkabau tradition, lemang making is called Malamang.
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.
In Palembang, the dish pepes tempoyak is well known, which is a steamed fermented durian paste in a banana leaf container. [4] Rather exotic and unusual meat might also be cooked as pepes; for example, swikee variations, frog legs, and frog eggs might be prepared as pepes. The method is used in several Indonesian dishes, and also become the ...