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Babi panggang Karo usually accompanied by clear pork bone soup, processed pork blood as dipping sauce, daun ubi tumbuk or mashed sweet potato leaves, and tuak or a drink of nira sap. [4] The three dishes are served with plain rice and a sambal andaliman, made from fresh Sichuan pepper .
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.
Babi hong is a Chinese Indonesian pork belly dish possibly of Hakka origin. [1] The samcan or pork belly is boiled or braised, fried and steamed in numbers of Chinese seasonings and sauces.
Kue lemper, made of glutinous rice filled with chicken, fish or abon (meat floss). The meat filling is rolled inside the rice, in a fashion similar to an egg roll. Kue lumpia, spring roll made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" with savory or sweet fillings. It is often served as an appetizer or snack, and ...
Ayam kecap panggang served in a buffet in Jakarta. In Indonesia, ayam kecap is pieces of chicken simmered in kecap manis (sweet soy sauce), spiced with shallot or onion, garlic, ginger, pepper, leek and tomato. [2] Other versions may add richer spices, including nutmeg and cloves. [7]
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
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.
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.