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Cendol / ˈ tʃ ɛ n d ɒ l / is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, [1] coconut milk, and palm sugar syrup. [2] It is popular in the Southeast Asian nations of Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.
However, other cuts of pork meat or offal may also be used in similar soy sauce-based recipes. Derivatives of this recipe that substitute the use of pork belly include sengkel babi kecap, which uses pig trotters, and sekba, which is a Chinese Indonesian pork offal stew that may also include pork liver, nose, tongue, ear, tripe, and intestines.
Babi kecap, pork belly in kecap manis (sweet soy sauce) and spices. Bakcang or bacang (肉粽), glutinous rice stuffed with meat (usually pork) and wrapped in bamboo leaf in triangular (more precisely, tetrahedral) form. Bak kut teh (肉骨茶), pork rib soup made with a variety of herbs and spices.
Perkedel are vegetable fritters from Indonesian cuisine. [1] Most common perkedel are made from mashed potatoes, [2] [3] yet there are other popular variations, such as perkedel jagung (peeled maize perkedel) and perkedel tahu (tofu perkedel) and perkedel ikan (minced fish perkedel).
The wet krupuk is boiled or stir fried with scrambled egg, vegetables, and other protein sources; either chicken, seafood (prawn, fish and squid), or slices of beef sausages or bakso, stir-fried with spicy sauces including garlic, shallot, kencur, kecap manis (sweet soy sauce), and sambal chili sauce. [1]
On the other hand, ayam goreng kecap has thicker sweet soy sauce and is often served with slices of fresh lime or a splash of lime juice. The main difference is probably its water content: although still quite moist, both ayam kecap and ayam goreng kecap are usually dryer and use thicker soy sauce, compared to semur ayam, which is more watery.
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Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam). [4]The herbs used are mostly the leaves of pegagan (Centella asiatica), though they can also be replaced with kemangi (lemon basil), vegetables, and spices, accompanied with various side dishes. [2]